In 2019, Food Allergy Canada launched the National Food Allergy Action Plan. This initiative is aimed at guiding policies that will improve quality of life for Canadians with food allergies. The current available estimate is that 1 in 13 Canadians self-report having an allergy, which amounts to approximately 2.5 million people who would benefit from such policies. How are these allergies dealt with in Canada? Canada has what are called “priority food allergens”. These refer to the list of foods associated with 90 percent of allergic reactions and there are labelling requirements for them. While many allergies may be.. READ MORE »
The responsibility to protect consumers from foodborne illness, commonly referred to as food poisoning, belongs to all three levels of government. The average spending on food safety by the provincial Ontario government and municipalities, along with the Federal government, is approximately $105.7 million each year. If you are interested in science and understanding how food makes it onto grocery store shelves or restaurants, a career in food technology might be right for you. Why might this be a good time to train for a career in the food industry? Earlier this year, the Canadian Agricultural Partnership was announced, and the.. READ MORE »
The food industry and Canada’s food safety regulators are responsible for making sure food is safe. However, approximately 4 million illnesses occur each year from food-borne pathogens in Canada. One reporter also noted that many food-borne illnesses go unreported, suggesting that a higher estimate could be made. A study was released by the University of Guelph in 2019 and its researchers think one way to reduce these illnesses is through cookbooks. Why? They say cookbooks could be a form of risk communication for consumers if authors worked with food safety professionals. Whether or not that will happen remains to be.. READ MORE »
Fortification or enrichment of foods involves either adding vitamins and minerals to food products, or replacing micronutrients that are lost when the food is processed. Fortification isn’t just a choice made by companies. In Canada there are laws that set requirements around fortification of certain foods. For example, vitamin C must be added to vegetable drinks and vitamins A and D are mandatory in margarine. Many nutrients are also designated as “voluntary”, or optional, for example those added to breakfast cereals. These voluntary nutrients include: Thiamine Niacin Vitamin B6 Folic acid Pantothenic acid Magnesium Iron Zinc These nutrients serve to.. READ MORE »
In foods where there are sufficient nutrients and favourable conditions for growth, microorganisms can thrive. The most important of these microorganisms to consider is bacteria, since while they are often harmless or beneficial, they can be very dangerous. Yeasts, molds, and viruses are other microorganisms that can exist in food and cause safety threats. In your career, you will need to be aware of factors creating the ideal environment for these tiny life forms to grow, so that you can mitigate risks. Read on to learn more about which factors affect this, how you can keep food safer by monitoring.. READ MORE »
Unlike parasites or other infections, food intoxication happens when ingested food contains toxins that make consumers sick. Proper food preparation and processing is very important, to be sure to minimize or avoid: Unfavourable chemical reactions Contamination Harmful chemicals Sometimes foodborne infection can be confused with intoxication. The difference lies in that infection is caused by the actual bacteria once it is in the intestines, while intoxication comes from toxins (often created by bacteria), meaning that the physical organisms are not what make people sick. Read on for more information about food intoxication and how it occurs. Know How Food Intoxication.. READ MORE »
The “kill-step” in food manufacturing is the point at which dangerous pathogens are removed from the product. This is often done by killing the pathogens. It is one of the most important steps in keeping food safe. Outbreak prevention is a priority in the food industry and must be taken seriously and optimized. Since bacteria ends up on almost every food ingredient, it must be managed and prevented from reaching harmful levels in the food consumed by the public. Some kill-step processes include: Cooking Pasteurization Chemicals Freezing Read on to learn why this step is so necessary for food safety.. READ MORE »
Curious about the ugly produce trend, and its effects on the industry and environment? Read on to find out more about this fascinating way to reduce food waste.
People working in the food industry have an obligation to ensure that the foods they work with are kept safe from cross-contamination. While the vast majority of food is safe, when problems do occur, such as product recalls and outbreaks of foodborne illnesses, they are often because of cross-contamination. Taking measures to prevent cross-contamination is something that should be done at every food facility, whether on the farm or in the kitchen. If you’re interested in a career in the food industry, here are three things you should know about cross-contamination. 1. Cross-Contamination Is Likely the Leading Cause of Food.. READ MORE »
Are best before dates and expiry dates the same thing? Here’s a look at what the two terms mean, and how they affect food safety and food waste in Canada.
