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Lyzette Lamondin

Lyzette Lamondin is the executive director of Food Safety and Consumer Protection at the CFIA. She led the initial development, drafting, and engagement for the SFCR from 2013 to 2015. She currently oversees the implementation of the new regulations.

Articles

ARTICLES

The Safe Food for Canadians Regulations: What This Means for the Food Industry

Lyzette Lamondin

February 20, 2019

On January 15, 2019, the Safe Food for Canadians Regulations came into force, marking a significant milestone in food safety for Canada.

Retail Sector Faces "New Era" of Food Safety Regulatory Focus

FDA Summarizes Listeria Prevention Strategy for Soft Fresh Queso Fresco-Type Cheeses

FDA Releases Report on Work to Ensure Food Safety of Imported Seafood

Events

April 19, 2023

FDA’s Food Safety Culture—Advancing Culture Throughout the Supply Chain

Live: April 19, 2023 at 2:00 pm EDT: The fourth and final in this webinar series focuses on Core Element 4 of the New Era blueprint, Food Safety Culture and where it's headed in the future.

May 3, 2023

Keeping Your Food Processing Plant Sanitary and Safe

Live: May 3, 2023 at 2:00 pm EDT: This webinar will focus on how to eliminate the risk of costly plant shutdowns and system failures due to improper selection and installation of electrical conduit systems.

May 8, 2023

Food Safety Summit

The 25th annual Food Safety Summit is the industry's premier event connecting food safety professionals throughout the supply chain with timely, actionable information and practical solutions to improve food safety! Learn about the most recent outbreaks, contaminants, and regulations from leading subject matter experts. Evaluate the most effective solutions with interactive exhibits from leading suppliers. Connect and network with a community of food safety professionals throughout the supply chain.

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Products

Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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