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Author: Canadian Food Inspection Agency
Publisher: Agence canadienne d'inspection des aliments
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 128
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Book Description
This business plan describes the agency's corporate strategy for protecting Canadians from preventable health risks, delivering a fair and effective regulatory regime, sustaining Canada's plant and animal resource base, and promoting the security of Canada's food supply. Includes a section on impending challenges and a five-year financial plan.
Author: Canadian Food Inspection Agency
Publisher: Agence canadienne d'inspection des aliments
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 128
Get Book Here
Book Description
This business plan describes the agency's corporate strategy for protecting Canadians from preventable health risks, delivering a fair and effective regulatory regime, sustaining Canada's plant and animal resource base, and promoting the security of Canada's food supply. Includes a section on impending challenges and a five-year financial plan.
Author: T Mayes
Publisher: Elsevier
ISBN: 1855736519
Category : Technology & Engineering
Languages : en
Pages : 296
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Book Description
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
Author: G. Bruce Doern
Publisher: University of Toronto Press
ISBN: 9780802082626
Category : Political Science
Languages : en
Pages : 412
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Book Description
The essays in this volume ask what risks Canadians might be exposed to as fiscal pressures strain the capacity of regulators in areas such as food, drugs, pesticides, fisheries, and the environment.
Author: Canada. Health Canada. Food Safety Assessment Program
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 62
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Book Description
Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 276
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Book Description
Author: M Dillon
Publisher: Elsevier
ISBN: 1855736179
Category : Technology & Engineering
Languages : en
Pages : 228
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Book Description
The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand.Part one sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality.Part two examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control.Part three considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing.Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance.
Author: Sandra A. MacDonald
Publisher: Elsevier Health Sciences
ISBN: 1771720743
Category : Medical
Languages : en
Pages : 678
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Book Description
NEW! CHN in Practice boxes provide unique case studies to help you develop your assessment and critical thinking skills. NEW! Cultural Considerations boxes present culturally diverse scenarios that offer questions for reflection and class discussion.
Author: Donald Savoie
Publisher: University of Toronto Press
ISBN: 1442659297
Category : Political Science
Languages : en
Pages : 358
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Book Description
Canada's machinery of government is out of joint. In Breaking the Bargain, Donald J. Savoie reveals how the traditional deal struck between politicians and career officials that underpins the workings of our national political and administrative process is today being challenged. He argues that the role of bureaucracy within the Canadian political machine has never been properly defined, that the relationship between elected and permanent government officials is increasingly problematic, and that the public service cannot function if it is expected to be both independent of, and subordinate to, elected officials. While the public service attempts to define its own political sphere, the House of Commons is also in flux: the prime minister and his close advisors wield ever more power, and cabinet no longer occupies the policy ground to which it is entitled. Ministers, who have traditionally been able to develop their own roles, have increasingly lost their autonomy. Federal departmental structures are crumbling, giving way to a new model that eschews boundaries in favour of sharing policy and program space with outsiders. The implications of this functional shift are profound, having a deep impact on how public policies are struck, how government operates, and, ultimately, the capacity for accountability.
Author: Institute of Medicine and National Research Council
Publisher: National Academies Press
ISBN: 0309065593
Category : Medical
Languages : en
Pages : 209
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: Ebrahim Noroozi
Publisher: CRC Press
ISBN: 1000844935
Category : Technology & Engineering
Languages : en
Pages : 249
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Book Description
A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease, injury management, and safer steps for employees to get back to work and discusses food security, safety, biosecurity, defense food safety, and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards, elements, accident prevention, various hazards present in food and beverage sectors, and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance, organization, and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering.
