Food Inspection: Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.Food: Any substances taken in by the body that provide nourishment.Food Supply: The production and movement of food items from point of origin to use or consumption.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Preferences: The selection of one food over another.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Habits: Acquired or learned food preferences.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Facility Regulation and Control: Formal voluntary or governmental procedures and standards required of hospitals and health or other facilities to improve operating efficiency, and for the protection of the consumer.

*  Canadian Food Inspection Agency | News, Videos & Articles your source for the latest news on Canadian Food Inspection Agency . ... Canadian Food Inspection Agency videos and latest news articles; ... The Canadian Food Inspection Agency (CFIA) has issued a recall ... The Canadian Food Inspection Agency has added certain cookie dough, pie shells, and tart shells to their recall list due to E. ... according to the Canadian Food Inspection Agency. Continue reading → ...

*  Food Safety

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*  Food Inspections for May 31 |

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The Food Safety Practices Guidance for Moulded Chocolate Manufacturers document assists chocolate manufacturers that wish to ... Inspection areas. (definition with respect to lighting requirements), inspection areas are defined as any point where food ... as per the Food and Drugs Act, any food that is contained in a package in the manner in which it is ordinarily sold to or used ... substances that contaminate food accidentally (e.g. cleaning chemicals);. *food allergens (e.g. peanuts, tree nuts, milk, soy, ...

*  Send to Friend: Appendix D: Food Inspection (POGO Report: Bad Business: Billions of Taxpayer Dollars Wasted on Hiring...

Founded in 1981, the Project On Government Oversight is a nonpartisan independent watchdog that champions good government reforms. POGO's investigations into corruption, misconduct, and conflicts of interest achieve a more effective, accountable, open, and ethical federal government.. POGO's SecureDrop available via Tor: http://dqeasamlf3jld2kz.onion ...

*  Heritage Wine Cellar, 127 Speers St Lower, Speers, PA - Restaurant inspection findings and violations, food safety

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... food safety. Restaurant inspection findings and violations in Pennsylvania. ... Type: Retail Food Store: RTE Food Take Out. Address: 1 Renningers Market, Schuylkill Haven, PA 17972. County: Schuylkill. Total ... Last inspection: 09/29/2010. Compliance: In Compliance. Average number of violations: 1.22. Last inspection violation count: 1 ... Rib House, 1 Renningers Market, Schuylkill Haven, PA - Restaurant inspection findings and violations. ...

*  Chapter 9 - Emergency Situations - Food - Canadian Food Inspection Agency

The CFIA has the lead role in responding to food safety, animal health and plant health emergencies or any other emergency that ... Food recalls are the responsibility of the operator and of the Office of Food Safety and Recall. (For more information see ... Recalls are coordinated through the Office of Food Safety and Recall (OFSR) which was created to coordinate food emergency ... 9.6 Food Borne Disease Emergencies - Recalls. Plant management must have a recall plan as part of the HACCP system. ...

*  Guidance Document Repository - Canadian Food Inspection Agency

The Canadian Food Inspection Agency is responsible for regulating the safety and quality of food, animal and plant health in ... Crop Inspection-Inspection de la culture. Authorized Crop Inspection-Inspection de culture autorisé. Modernization- ... Quality Inspection-Inspection de la qualité. Quality Management-Gestion de la qualité. Registered and Regulated Products- ... Product Inspection-Inspection des produits. Program Changes-Changements au programme. Program Overview-Survol du programme. ...

*  Canadian Food Inspection Agency - Sanvitalia

The Plant Breeders' Rights Office administers the Plant Breeders' Rights Act (1990) and Regulations which provide legal protection to plant breeders for new plant varieties for up to 18 years.


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*  D-08-04: Plant protection import requirements for plants and plant parts for planting - Plants - Canadian Food Inspection Agency

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... inspection, and monitoring techniques and, if necessary, by the enforcement of health legislation. ... Public Health Inspection) program trains students for the role of the Public Health Inspector or Environmental Health Officer. ... The Canadian Food Inspection Agency (CFIA) accepts a BTech in EH as equivalent to a university degree in Biological Sciences; ... Specialist positions with the Canadian Food Inspection Agency (CFIA). Think outside the box and career opportunities in public ...

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*  Canadian Food Inspection Agency - Lilly

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Master StrokeBanquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.Food desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.Health claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.Hungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.SAFE FOODSCastleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Hog Farm: Hog farm}}

(1/107) The determination of hemoglobin and myoglogin residues as a parameter for testing heat exposure in back bacon.

The use of an extraction of the heme pigments hemoglobin and myoglobin as a test for the heat exposure of back bacon was investigated by treating back bacon at varying temperatures of 50-70 degrees C and times of two to 180 minutes and observing the effect on the absorbance of heme pigment residue after nitrite oxidation. Absorbance at 409 nm was used in place of the more usual 540 nm to provide greater sensitivity in the detection of heme. A decrease in residual heme pigments was time-dependent, particularly at lower temperatures. In view of this factor and the complex nature of the heat exposure of a large block of back bacon, the application of this test would require a calibration of each process. Alternatively, limits to the amounts of heme pigment residue could be set. The heme pigment test is useful in its simplicity and overcomes difficulties associated with the coagulation and enzyme tests.  (+info)

(2/107) Injection site survey in Canadian-fed cattle: spring 1997.

A 2nd injection site survey was conducted during the spring of 1997 in Canadian-fed beef. The prevalence of lesions was 13.3% in top butts, 23.1% in blades, 9.1% in eye of rounds, 7.5% in outside rounds, and 1.4% in inside rounds. Losses were $8.05/head processed or $17 million annually.  (+info)

(3/107) Food safety in the 21st century.

The global importance of food safety is not fully appreciated by many public health authorities despite a constant increase in the prevalence of foodborne illness. Numerous devastating outbreaks of salmonellosis, cholera, enterohaemorrhagic Escherichia coli infections, hepatitis A and other diseases have occurred in both industrialized and developing countries. In addition, many of the re-emerging or newly recognized pathogens are foodborne or have the potential of being transmitted by food and/or drinking water. More foodborne pathogens can be expected because of changing production methods, processes, practices and habits. During the early 21st century, foodborne diseases can be expected to increase, especially in developing countries, in part because of environmental and demographic changes. These vary from climatic changes, changes in microbial and other ecological systems, to decreasing freshwater supplies. However, an even greater challenge to food safety will come from changes resulting directly in degradation of sanitation and the immediate human environment. These include the increased age of human populations, unplanned urbanization and migration and mass production of food due to population growth and changed food habits. Mass tourism and the huge international trade in food and feed is causing food and feedborne pathogens to spread transnationally. As new toxic agents are identified and new toxic effects recognized, the health and trade consequences of toxic chemicals in food will also have global implications. Meeting the huge challenge of food safety in the 21st century will require the application of new methods to identify, monitor and assess foodborne hazards. Both traditional and new technologies for assuring food safety should be improved and fully exploited. This needs to be done through legislative measures where suitable, but with much greater reliance on voluntary compliance and education of consumers and professional food handlers. This will be an important task for the primary health care system aiming at "health for all".  (+info)

(4/107) An audit of retail beef loin steak tenderness conducted in eight U.S. cities.

An audit of supermarkets in eight U.S. cities was conducted to characterize retail beef loin steaks with respect to grade, postfabrication aging, and tenderness and to provide an interim measure of progress in industry efforts to improve retail beef tenderness. Top sirloin steaks (n = 819) and strip loin steaks (n = 827 paired steaks) were purchased at retail markets in Atlanta, Chicago, Denver, Houston, Philadelphia, Phoenix, San Francisco, and Seattle and shipped to Colorado State University for measurement of shear force (both cut types) and evaluation by a trained sensory panel (strip loins only). Approximately 80% of the steaks originated from beef plants in Kansas, Texas, Nebraska, and Colorado. Postfabrication aging periods ranged from 2 to 87 d (mean = 20.8 d) for top sirloin steaks and from 2 to 91 d (mean = 19.2 d) for strip loin steaks, although most top sirloin (85%) and strip loin (91%) steaks were available for purchase 7 to 35 d after fabrication. The mix of quality grades was similar for both cuts: 60% Select, 31% "commodity" Choice, 6 to 7% "Certified" Choice, and 2 to 3% Prime. Shear force averaged 3.46 kg (SD = .74) for top sirloins and 3.05 kg (SD = .95) for strip loins; 75% of both steak types had shear force values between 2 and 4 kg. Postfabrication periods shorter than 7 d were associated with reduced (P < .05) tenderness, especially for top sirloin steaks. Higher quality grades were associated with greater (P < .05) tenderness (Prime > Choice > Select) for both cuts. Based on panel tenderness ratings, the approximate odds of obtaining a "slightly tough" or tougher strip loin steak at a retail supermarket were: 0 for Prime, 1 in 10 for "Certified" Choice, 1 in 5 for "commodity" Choice, and 1 in 4 for Select. Audit results suggest that tenderness characteristics of loin steaks have not changed materially since the National Beef Tenderness Survey was conducted in 1991 and that two primary focal points of the beef industry's efforts to improve tenderness should be 1) to prevent short-aged (< 7 d postfabrication) product from reaching consumers and 2) to identify methods for enhancing tenderness of Select and "commodity" Choice beef.  (+info)

(5/107) Surveying vendors of street-vended food: a new methodology applied in two Guatemalan cities.

Lack of reliable data about street vendors, who are difficult to survey, has hampered efforts to improve the safety of street-vended food. A two-phase method for sampling vendors, surveying first in areas of concentrated vending activity identified by local authorities and second in randomly selected areas, was developed and implemented in two Guatemalan cities where street-vended food had been implicated in cholera transmission. In a 4-day survey in Escuintla, 59 vendors (42 from phase 1, 17 from phase 2) were interviewed. They demonstrated good knowledge of food safety and cholera but unsafe practices, implying that more effective, practical training was needed. In a 6-day survey in Guatemala City, 78 vendors (77 from phase 1, 1 from phase 2) were interviewed. Sixty-eight (87 %) vendors stored water, usually in wide-mouthed vessels prone to contamination; this led to a field test of a new system for safe water storage. Useful information for public health planning and intervention can be gathered rapidly with this new method for surveying street vendors.  (+info)

(6/107) Determination of farm-level risk factors for abnormalities observed during post-mortem meat inspection of lambs: a feasibility study.

To investigate the feasibility of using information about the health and management of lambs on farms to predict the risk of gross abnormalities at post-mortem meat inspection, 6732 lambs from 30 different farms in Great Britain were followed through to slaughter in 1995/6. The farm-level data were collected during farm visits at the beginning of the study. Routine meat inspection findings for the lambs were obtained from the 10 participating abattoirs. The most common abnormalities found during post-mortem inspection were pneumonia/pleurisy (53% of cohorts), lungworm (40%), abscesses (30%), liver fluke (27%) and nephritis/nephrosis (27%). The farm-level risk factors associated with abnormalities at slaughter varied with the type of lesion. The most significant risk factor was the age of the lambs at slaughter. Lambs slaughtered at an older age were more likely to have an abnormality, especially pneumonia, abscesses and liver fluke. After age, environmental factors appeared to be better predictors of those cohorts that would have lesions at slaughter than health and disease control variables. However, a much larger study would be required to identify a set of farm-level factors that adequately discriminated between lambs with high and low risks of lesion at slaughter. At the end of the study, the farmers were informed of the meat inspection findings for their lambs and a third indicated that they would improve their animal husbandry as a result of the information.  (+info)

(7/107) Establishment of the PCR system specific to Salmonella spp. and its application for the inspection of food and fecal samples.

We established the PCR detection system specific to Salmonella species using Salmonella enterotoxin gene (stn). The detection limit was one bacterial cell per one gram of fecal and minced-meat samples using enrichment procedure by Tripticase soy broth or Salmonella enrichment broth, respectively. We concluded that this PCR system is useful for the practical application in the field of the public hygiene.  (+info)

(8/107) Prevalence of Escherichia coli O157:H7 from cull dairy cows in New York state and comparison of culture methods used during preharvest food safety investigations.

A number of protocols for the cultural detection of Escherichia coli O157:H7 in clinical fecal specimens have been proposed. In the present study direct plating of cattle feces was compared to three different broth enrichment protocols, i.e., a protocol with modified E. coli broth with novobiocin, a protocol with Trypticase soy broth with cefixime and vancomycin, and a protocol with Gram-Negative Broth with novobiocin, for their relative abilities to detect E. coli O157:H7 in feces. In all enrichment protocols, dilutions of the enrichment broths onto 150-mm sorbitol-MacConkey agar plates to which cefixime and tellurite were added were used along with reading of agar plates at both 24 and 48 h. Fecal samples came from a preharvest food safety project in which feces from New York cull dairy cattle from a northeastern packing plant along with experimentally inoculated adult dairy cow feces were tested. The performances of the broth enrichments were comparable to each other, but the broth enrichments were superior to direct plating in their ability to detect E. coli O157:H7. Regardless of the culture protocol used, recovery of E. coli O157:H7 is more likely from fresh fecal specimens than from frozen samples. An overall prevalence of E. coli O157:H7 fecal shedding by New York cull dairy cattle of 1.3% was found in specimens just before processing at the packing plant.  (+info)


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  • McDonald's Corporation announced in October that it would begin printing nutrition facts information on food packages (see Associated Press ). (
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  • Teaches and writes about U.S. Food Policy at the Friedman School of Nutrition Science and Policy at Tufts University. (