Monitoring

Allergens cause an allergic reaction due to the immune system reacting to a protein present in the food. 

Consumer food safety is extremely important. It is the responsibility of each consumer to ensure they are handling, storing and cooking food safely.

Steps taken to correct a deviation or problem when it occurs.

Basic principles of operation a food processor should follow to produce a consistent, quality food product. 

Process to implement a Hazard Analysis Critical Control Points (HACCP) program.

Hazard analysis is critical to the development of a Hazard Analysis Critical Control Points (HACCP) plan.

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to prevent food safety hazards from occurring during the course of food production.

What are the Labelling Requirements?

Micro-organisms include bacteria, protozoa, viruses, algae and fungi.

Distinguishing between monitoring, verification and validation.

To define Natural Health Products, one must define food and drugs.

Nutrition Labelling is legislated by Health Canada and enforced by the Canadian Food Inspection Agency (CFIA). 

On-farm food safety is becoming increasingly important. Since 1997, national producer organizations have been developing on-farm food safety programs.

Steps growers take to ensure they produce a safe product.

Pre-requisite programs are the universal steps or procedures that control the operational conditions within a food establishment.

Water is an integral part of any food processing facility because it is used in all aspects of food production including cooking, cooling and cleaning, and as a food ingredient.

HACCP is the abbreviation for Hazard Analysis Critical Control Points.