Food Processing - Manual 2 - Small Scale Food Processor Association

Food Safety Regulations: Module 2Food Safety LawsThere are some things thatemployers must put into place as regulatedby the federal and provincial governments.These agencies include:Health Canada: Establishes food safety andnutritional quality standards.Canadian Food Inspection Agency (CFIA):Provides federal inspection services(related to food) and enforces the foodsafety and nutritional quality standardsestablished by Health Canada.Public Health Agency of Canada: Conductsoutbreak surveillance and epidemiologyand provides advice to protect people’shealth.In BC, the agencies assigned to protectfood are: the Ministry of Health Services,Provincial Health Services Authority andthe BC Centre for Disease Control.(SSFPA, unknown)Types of RegulationsThere are regulations toaddress food preparation, foodstorage and the cleaning andsanitizing of the equipment.2

Food Safety Regulations: Module 2If a food processing facility chooses notto follow federal and provincial guidelines, theycould face penalties and jail time.Jail TimeIt is imperative that employeesunderstand the risk to their employers andthemselves if they choose not to follow standardoperating procedures (SOPs).According to the Ministry of Health,650,000 individuals reported having foodpoisoning in B.C. in 2003 and resulted in 19.7million annual sick days.Food and Drug Act, section 31.1 states: “Everyperson who contravenes any provision of thisAct or the regulations, as it relates to food, isguilty of an offence and liable(a) on summary conviction, to a fine notexceeding $50,000 or to imprisonment for aterm not exceeding six months or to both; or(b) on conviction by indictment, to a fine notexceeding $250,000 or to imprisonment for aterm not exceeding three years or to both.”(SSFPA, unknown)RecallHave participants think about whatthey would do if they ordered a meal andfound a hair in it. The act of asking for areplacement is a type of recall at a personallevel. A food recall can be at a bigger level,including regional and national recalls.3

Food Safety Regulations: Module 2Canadian Food Inspection AgencyThe Canadian Food InspectionAgency coordinates food recalls inCanada. They manage over 235 foodrecalls a year nation-wide.There are three classifications offood recalls:Due DiligenceCompleting SOPs and keepingrecord of what you do at work shows areexamples of due diligence. Due diligence istaking appropriate steps to ensure thatfood processing regulations are beingfollowed.‣ Class I recalls (High risk)‣ Class II recalls ( Moderate risk)‣ Class III recalls ( Low and no risk)For more information about theseclassifications, look at the Canadian FoodInspection Agency Food Recall Fact Sheetfound at:http://www.inspection.gc.ca/english/corpaffr/recarapp/recafse.shtmlKeeping records is very importantas it demonstrates what work you havedone. Ensure employees fill in SOPssufficiently and regularly.4

Food Safety Regulations: Module 2ReferencesCanadian Food Inspection Agency (2011). Food Recall Fact Sheet. Retrieved February 23, 2012,from: http://www.inspection.gc.ca/english/corpaffr/recarapp/recafse.shtmlSmall Scale Food Processors (unknown). Basic Hygiene Training for Food Processor Workers –Module 2 Regulations.[Untitled photograph of grapes and leaves]. Retrieved February 21, 2012, from:dgl.microsoft.comDeathFood Poisoning5