Food Type

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Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Mislabeling of seafood may expose consumers to potential food safety risks from certain fish products.

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.  

Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment  

Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.  

Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges  

Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.

The produce industry came together to reduce the audit burden that it had enabled by accepting and supporting a wide variety of food safety audit standards.