HEALTH CANADA CFIA (The Canadian Food Inspection Agency) THE PUBLIC HEALTH AGENCY OF CANADA.

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Presentation transcript:

HEALTH CANADA CFIA (The Canadian Food Inspection Agency) THE PUBLIC HEALTH AGENCY OF CANADA

CONTAMINATION STEPS PRODUCTION PROCESSING DISTRIBUTION PREPARATION

CONTAMINATION

BIOLOGICAL CONDAMINATION

TYPES OF BACTERIA SPOILAGE BACTERIA PATHOGENIC B. NAUSEA VOMITING DIARRHEA STOMACH PAIN FEVER

WHO (WORLD HEALTH ORGANIZATION) CLEAN SEPARATE COOK CHILL

KEEP CLEAN

SEPARATE RAW AND COOKED FOOD

COOK FOOD PROPERLY

FOOD THERMOMETER

CHILL KEEP FOOD AT SAFE TEMPERATURE

LABELLING

KEY ELEMENTS (Nutrition Fact Table, List of Ingredients, Allergen Statements, Date Marking)

REMEMBER Testing only a tiny amount can cause serious illness Take extra care when handling and preparing baby food Don’t leave food out longer than two hours Thaw food in the refrigerator or in cold water Don’t wash meat and eggs Keep eggs refrigerated Eating raw cookie (uncooked eggs) may contain Salmonella Be careful for allergic reaction ( nuts- milk- seafood ) Look at the safe grilling guide Wash grill surface and all utilities Check the “best before” date on your food.

THANK YOU