Food Safety and Sanitation

Federal Food Safety Laws

• Health Canada: Establishes policies and food safety standards for food businesses in Canada.

• Canadian Food Inspection Agency (CFIA): Responsible for food inspection and enforcing food safety standards.

• Two federal acts related to food safety:

  • Food and Drug Act (1985)

  • Safe Food for Canadians Act (2012)

Provincial Food Safety Laws

• Provincial laws: Set by the Ontario Food Premises Regulation under the Ontario Health Protection and Promotion Act and the Ontario Food Safety and Quality Act.

  • Ensure that food sold in Ontario is safe and suitable for human consumption.

Municipal Food Safety Laws

• Municipal laws: Each municipality has its own bylaws governing restaurants and food safety.

• Five main areas covered by municipal laws:

  • Licensing

  • Garbage control

  • Waste disposal

  • Building standards

  • Zoning

• Local regulation: In Aurora, a business license is needed to run a business under By-law No. 5630-14.

Food Handler Certification

• On-site certification requirement: At least one certified food handler must be on site during hours of operation.

• Food Handler Certification Course: Consists of four modules.

• Certification exam: Must pass a final exam consisting of 50 multiple choice questions within 30 days.

WHMIS (Workplace Hazardous Materials Information System)

• WHMIS meaning: Provides health and safety information on products intended for use, handling, and storage in Canadian workplaces.

• Training requirement: Workers must complete WHMIS training when working with hazardous products.

• Regulatory compliance: Occupational Health & Safety agencies inspect workplaces to ensure compliance with WHMIS regulations.

Food Pathogens

Introduction

• Definition: Food pathogens are microorganisms found on food that can cause illness in humans.

• Statistics in the United States:

  • Kills approximately 5,200 Americans every year.

  • Hospitalizes about 300,000 people annually.

  • Causes approximately 70 million illnesses per year.

Types of Pathogens

• Biggest food-borne pathogens:

  • Salmonella (number one in the U.S., impacts at least 1 million reported cases)

  • E. coli (similar to Salmonella)

  • Lysteria (third most common)

• Percentage of foodborne illnesses caused by these two pathogens: About 80% of cases, approximately 3 million cases.

How Pathogens Enter the Food Supply

• Dangerous sources: Certain pathogens are associated with flooding, historically regarded as a fertilizer for crops.

• Entry routes for pathogens:

  • Contamination from animal waste spread on croplands

  • Contamination during food preparation

  • Poor hand hygiene after using the bathroom

  • Contaminated water systems.

Scale of Food Production

• Characteristics of modern food production:

  • Large processing plants

  • Extended distribution chains

  • Concentrated production scales (e.g., cheese production increased from 100,000 pounds per year to 100,000 pounds per day).

• Concentrated Animal Feeding Operations (CAFOs):

  • Animals are raised on minimal land

  • Increased breeding ground for pathogens.

Pathogen Detection Technologies

• Two promising detection methods:

  • a) Infrared Spectroscopy

    • Measures absorption of infrared radiation to identify bacterial strains.

    • Wavelengths used range from 2.5 to 25 microns.

  • b) Mass Spectrometer

    • Detects substances produced by bacteria.

    • Functions as a "fingerprint" for different bacteria.

Tracking and Prevention

• CDC systems: The Centers for Disease Control uses lab surveillance and state public health labs to track genetic relationships of pathogens.

• Prevention tips for foodborne illness:

  • Store food properly

  • Cook food to appropriate temperatures

  • Avoid cross-contamination in the kitchen.

Final Reflection

• Local food movement benefits:

  • Encourages shorter distribution chains

  • Can reduce the impact of contamination

  • Helps consumers understand their food sources better.

Bonus Question

• Surprising fact: It is surprising that we don't get sick more often due to the complexity of food production systems and potential contamination from various sources.