11 million Canadians suffer from food poisoning every year. While most people who get sick only suffer milder symptoms that don’t need treatment, a percentage of those infected will require hospitalization, and a small percent die as a result of their illness. Milder symptoms of food poisoning include: nausea and/or vomiting diarrhea abdominal pain headaches weakness mild fever Severe food poisoning, on the other hand, can lead to bloody stools, extreme pain, kidney failure, and seizures. The Center for Disease Control collected 10 years’ worth of data of food poisoning specifically in the United States, in order to determine which.. READ MORE »
Students pursuing food safety careers know that genetically modified organisms (GMO) are organisms whose genetic materials have been altered by scientists. While there are various reasons for producing genetically modified foods, the most common one is to improve crop protection, since crops can sometimes become infected by insects, viruses, or as a result of a resistance to herbicides. Because most foods can be genetically altered, it’s important that GM foods are thoroughly assessed by food quality experts before being placed on the market. Individuals pursuing food safety careers will learn all about which foods and crops are most commonly genetically.. READ MORE »
A 2014 report by the Conference Board of Canada, in collaboration with the University of Guelph’s Food Institute, revealed that Canada’s food safety system was ranked among the best in the world. In fact, our food safety system tied for first place with Ireland’s, in comparison to 17 other Organization for Economic Co-operation and Development countries. Food safety experts understand that this excellent ranking is an indication of the country’s ability to assess, manage and communicate food safety concerns, as well as its capacity to quickly respond to food safety emergencies. One major way that the government of Canada protects.. READ MORE »
A food handling program teaches that cross contamination occurs when harmful bacteria spreads to food from other food, surfaces, hands or equipment. Cross-contamination commonly occurs if equipment used for raw food preparation is then used for cooked or ready-to-eat food. We’ll examine some preventative measures taken to eliminate cross contamination in the packaging industry, as well as what retailers in the UK are offering-up in their product lines to lower the risk of salmonella poisoning as well as other harmful risks associated with cross contamination. Food Safety Regulations Prompt Manufacturers to Reconsider Equipment Around the world, food manufacturers face mounting concerns about safety and.. READ MORE »
Expiration dates can be useful—they inform consumers of the last date by which a food product’s flavour or quality is best. However, they can also sometimes be misleading. Experts with food safety training know there are a wide range of products that can be safely eaten well past their best before dates, and some that consumers should avoid. Foods to be avoided include ground beef, deli meats, poultry, fresh berries, and soft cheeses made with unpasteurized milk. If you are planning to pursue a food safety diploma, read on to learn more about best before labelling, and which goods can.. READ MORE »
Studies performed by the Public Health Agency of Canada show that approximately one in every eight Canadians gets sick as a result of domestically acquired food-borne diseases. While Canada does have very strict food safety procedures, it is important to understand that there are many precautions that should still be taken to prevent the spread of food-borne illness. This includes ensuring that hands are clean and thoroughly washed before and after handling food, refrigerating prepared food, ensuring that food items are fully cooked before consumption, and much more. If you plan to pursue a food safety diploma, you will learn.. READ MORE »
Although nutrition labeling has been around for quite some time in the US and other parts of the world, did you know that it was only made mandatory for packaged foods in Canada in 2007? The history of nutrition labeling is full of food legislations and all kinds of administrations passing acts and amendments – very interesting stuff, especially if you’re pursuing food quality training. Nutrition labeling has certainly come a long way. Here’s a few examples of some of the biggest moments that affect the way we decide what we want to eat – and how the industry goes.. READ MORE »
Move over Golden Delicious and Granny Smith, there’s a new apple in town and apparently this one has something that no other apple does—it’s got non-browning properties. When a typical apple is bruised, bitten or even sliced, its polyphenol oxidase (PPO) mixes with its polyphenolics to create a brown coloured melanin—which is where that unappealing brownish colour comes from. With Arctic apples, however, the combination of these two proteins never actually occurs, therefore bypassing the colour change. If you plan on pursuing food quality training, or enrolling in any quality control courses, this is one innovative item you may want.. READ MORE »
North Americans have recently acquired a taste for healthier food options that contain natural ingredients. Simple ingredients with little-to-no chemical additives have grown in demand and major food companies are either getting on board with this trend on their own, or being forced on board by food bloggers and health activists who publicly expose their products as potentially harmful. While many food chains have removed harmful chemicals from their products in European countries, Canada and the US seem to lag behind. If you plan on enrolling in a food safety college in North America, you might be interested in learning.. READ MORE »
A recent report by the Conference Board of Canada, in collaboration with the University of Guelph’s Food Institute, found that Canada’s food safety system was ranked the best in the world, as the country tied for first place with Ireland in comparison with 15 other countries. Individuals who have had food safety training know that this particular standing emphasizes Canada’s victory in various areas regarding food safety. These include Canada’s ability to effectively respond to emergencies, and its capability to communicate such emergencies with the public. The results featured in this report were determined by examining three particular areas of.. READ MORE »
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