Avoid Hazards Rather than fixing The final product

Food safety is used as a scientific procedure describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. Includes several outlines should be compiled to avoid potential health hazards. However, food safety often overlaps with food defense to prevent consumers from contaminated and hazardous foods. These outlines are the meaning of safety between the industry and the market and then between the market and the consumer. Considering the industry to market standards, food safety requirement include the origins of food as well as the procedures and labeling standards, food hygiene, food additives, and pesticide residues, in addition to policies on biotechnology and food and guidelines for the management of federal import, export, inspection, and certification system.

HYGIENE:

Hygiene is a theory of health and medicine cleanliness, First attested in English in 1676s, comes from the French word "hygiene". In addition, related to personal and professional care practices. In daily life settings, hygiene practices are employed as preventative measures to reduce the sequence of disease spreading with a variety of practice.

There are two separate meaning for Cleanliness and Hygiene, but they often used interchangeably, which could give you the wrong understanding. In general, Hygiene refers to protocols, prevent the spread of disease-causing organisms. The processes to remove infectious microbes with special remedies as Sanitization or Sterilization.

Food Hygiene and Safety is one of the most important facts in food plants industries. to comply with jurisdictional food Hygiene requirements, a food plant shall follow required Sanitary design in accordance to the food plant product, which involves innovation, creative design, and efficient execution, to prevent food poisoning following four Simple principals as below:

1. Cleaning and Sanitization.

• Pathogens and germs are known as one of the most important cause for food contamination, we need to keep in mind a hygiene food plant is a safe plant. Human interaction with the automated process is one collaborative fact in this particular manner. it’s very easy to bring germs and microbes in contact with food. food plants must comply with Federal and Provincial safety regulations and follow the procedure as best as possible.
• 
  

2. Chilling and Storage.

Chilling certain ingredients and raw food materials are that the cold environment slows down or stops the reproduction and spread of certain bacteria. This is especially true for fresh and opened food items, which are likely encounters non-harmful amounts of bacteria production. By keeping them in a necessary cold temperature, it can be can ensure that they stay safe to eat for a predictable amount of time because bacteria do not have time to reproduce and spread. in a simple word, food plants will need to continually monitor their chilling area and ensure the correct temperature.

3. Cooking and Processing.

Cooking and food processing is part of the sanitization that ensures that food being prepared is safe to eat. Raw foods might contain harmful bacteria. By a proper cooking procedure, harmful bacteria's will be killed, and food is safe to eat. In order to comply with this principle, it is essential that food is cooked with the required temperature. As suggested, a central concentrated 75 degrees Celsius will ensure that it’s safe. however, cooking food only kills bacteria, but it does not generally remove harmful chemicals that may be present as the result of excessive bacteria.

4. Cross-Contamination.

Cross-contamination is simply a combination of mentioned above factors. All safety procedures which is required to warrant that, food is free from bacteria, stored and cooked appropriately can be undone if processing gets affected by cross contamination. This point is an important factor when it comes to allergies, normally most issues arise when food plants cannot guarantee the safety of food if you cannot be certain that it has not to encounter allergens.

Canadian Food Inspection Agency is the authorized body and a science-based regulator dedicated to protecting Canadians from preventable health risks related to food and zoonotic diseases. CFIA is a federal institution within the health portfolio that leads in mitigating risks to food safety by working with our partners in industry, consumers, and federal, provincial and municipal organizations. Based on the CFIA food safety bulletin, the Canadian Food Inspection Agency's (CFIA) top priorities is to protect consumers by safeguarding Canada's food supply. The Agency verifies that industry is meeting federal food safety requirements and conducts sampling and testing to detect food safety risks. Mentioned above levels of chemical and microbiological hazards, undeclared allergens and gluten in the food supply help CFIA identify food safety hazards and develop risk management strategies to minimize potential risks to Canadians.

When non-compliance is found, CFIA takes appropriate action. agency orders may include notifying the manufacturer or importer, requesting a corrective action, additional inspections, conducting further directed sampling or product seizure and/or recall.  Read More About CIFA

The Canadian food industry has been gradually implementing FSEP (Food Safety Enhanced Program) on a voluntary basis since its establishment in the early 1990s, the meat industry was leading the way. The agency indicated that the main reason for implementing mandatory FSEP for all establishments in the federally regulated meat industries is to optimize the safety of meat products produced and imported in Canada

• CIFA mandates to provide information to the general public about any chemical contamination which founds in their study process.  Read more about Chemical Residue Reports

FOOD SAFETY:

Following the market to consumer practices, the usual standard is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Food and ingredients can transmit pathogens which can cause illness or death of any person or other animals. The main mediums are bacteria, viruses, mold, and fungus. It can also serve as a growth and reproductive medium for pathogens. In theory, food poisoning is 100% preventable. However, this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.

• The five key principles of food safety are:
• 1. Prevent contaminating food with pathogens.
• 2. Raw and cooked foods, Ingredients separation.
• 3. Proper Cooking time, temperature and procedure.
• 4. Correct storage temperature and procedure.
• 5. Use safe water and safe raw materials.

HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT).

A systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

HACCP is to avoid hazards rather than attempting to inspect finished products.

The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

The FDA, (The Food and Drug Administration) with USDA (United States Department of Agriculture), regulated mandatory HACCP programs for juice and meat as a solid ground to food safety and protecting public health. However, the Canadian Government did not mandate HACCP compliance in any meat or poultry operations. Canadian slaughtering operations which intent to export their products to the US have been required to comply with the HACCP program in order to grant access to the American market.

Meat HACCP systems are regulated by the USDA when seafood and juice are regulated by the FDA. All food companies and plants in the United States that are required to comply with the regulation of FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, with any firms outside the United State that export food to the US, are in the path to comply with the mandatory hazard analysis and risk-based preventive Critical Control Points (HARPC) plans.

The proposed amendments to introduce mandatory FSEP, in all federally registered meat and poultry establishments and registered meat and poultry establishments storages are currently under review by CFIA and many well-known national meat organizations.

CFIA published a list of causes to the industry as to why the amendments should be made:

The science-based HACCP system will significantly reduce the risk of biological, physical or chemical hazards reaching the consumer. HACCP Protocols assure all aspects of the operation are analyzed on a continuous basis which allows for improvements in food plant efficiencies.

HACCP systems are recognized with an international standard for food safety under Codex Alimentarius. While the U.S, already requires the compliance of imported meat and poultry be produced under HACCP in the country of origin. The international foreign market access could depend on the ability of the industry to demonstrate a commitment to the HACCP system.

By setting out clear regulation and duties for the industry in the meat inspection process, HACCP offer shared responsibility for food safety leading to optimizing efficiency and compliance in the inspection process. CFIA inspectors can focus more on critical food safety areas in the production process when educate the industry employees to take more responsibility to analyze, detect and remove any food safety hazards.

The Mandatory FSEP provides the CFIA with an option to adapt the meat inspection program in a very effective way. Inspectors have a broader scope for compliance, enforcement and focusing on the verification of the HACCP compliance systems and ensuring conformance with all applicable regulations in these establishments.

Under Food Safety Enhancement Program, any food establishment complying with HACCP, must meet the Up-to-date program requirements, includes, conducting a hazard analysis and identifying critical control points (CCPs), tailored to each food establishment-specific products and processes.

The HACCP system must also include the implementation of six prerequisite programs as below:

• The premises,
• Transportation,
• Storage,
• Equipment maintenance and calibration,
• Sanitation and pest control,
• Personnel,
• Recall procedures

CFIA verifies that a company’s HACCP system is implemented according to the written procedures and is effective in providing the required control measures. No processing plant can be CFIA HACCP recognized until its HACCP system has been fully evaluated in accordance with the required guidelines. The new HACCP registration and licensing requirement for federally inspected meat processing operations mean that these establishments will need to ensure that their HACCP plans meet the benchmark for best practices in order to continue doing business.

HACCP is believed to stem from a production process monitoring used during World War II because traditional "end of the pipe" testing on artillery shells' firing mechanisms could not be performed, and a large percentage of the artillery shells made[where?] at the time were either duds or misfiring. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization International HACCP Alliance was established, initially to assist the US meat and poultry industries with implementing HACCP, and now its membership has been spread over other professional and industrial areas.

Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional "produce and sort" quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems. In the United States, HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO and WHO published a guideline for all governments to handle the issue in small and less developed food businesses.

STATUTE AND REGULATORS

• In general Food plants shall follow certain codes and regulations and comply with different legislations, Two major regulation in United State and Canada are :
• Code of Federal Regulations (CFR) in the United State Read more about CFR

is a codification of the general and permanent rules published in the Federal Register by the Executive departments and agencies of the Federal Government.

Title 21 of the CFR is reserved for rules of the Food and Drug Administration. Each title (or volume) of the CFR is revised once each calendar year. A revised Title 21 is issued on approximately April 1st of each year and is usually available here several months later.

• Food and Drug Regulations (C.R.C., c. 870) in Canada  Read more about FDR

These Regulations provide for a wide variety of matters relative to food quality and hygiene. The set standards and define criteria for specific foodstuffs including milk, meat, and fish, categories of food including food for special dietary purposes and additives and other substances used in food.

Health Canada is responsible for establishing standards for the safety and nutritional quality of all foods sold in Canada. The department exercises this mandate under the authority of the Food and Drugs Act and pursues its regulatory mandate under the Food and Drug Regulations.

** Please Forward me any question and concerns.