According to the Canadian government, food safety is a top priority in Canada to protect consumers from foodborne illnesses (Source: Government of Canada, Food Safety, URL: https://www.canada.ca/en/services/health/food-safety.html). From farm to table, food safety practices are in place to protect individuals from potential hazards associated with food production, processing, handling, and distribution. In recent years, food safety incidents have highlighted the importance of having comprehensive food safety programs and proper training for workers. In this article, we will explore the definition of food safety, food safety legislation in Canada, food safety training, and food safety certificates.
FOOD SAFETY DEFINITION
What is food safety?
The Canadian Food Inspection Agency defines Food Safety as the measures taken to ensure that food is free from harmful contaminants or substances (Source: Canadian Food Inspection Agency (CFIA), URL: https://inspection.canada.ca/food-safety-for-industry/eng/1299092387033/1299093490225). It involves identifying, evaluating, and controlling potential hazards to ensure food is safe at every stage of production, processing, handling, and distribution. The purpose of food safety is to protect consumers from foodborne illnesses, diseases, and hazards that may arise from consuming contaminated food.
Which are the main practices of food safety?
The main practices of food safety include:
• Hazard analysis and critical control points (HACCP) – This is a systematic approach to identifying and controlling hazards that may arise during food production, processing, handling, and distribution.
• Good Manufacturing Practices (GMP) – This refers to the standard operating procedures, policies, and practices that ensure food is produced, processed, and handled in a safe and hygienic manner.
• Sanitation – This involves the cleaning and disinfection of equipment, surfaces, and utensils to prevent the growth and spread of harmful microorganisms.
• Personal hygiene – This refers to the practices and behaviors of workers involved in food production, processing, handling, and distribution to prevent contamination of food.
What are the main hazards?
Food safety hazards are potential sources of harm to human health that can result from consuming contaminated or otherwise unsafe food. Food safety hazards can arise at any stage of the food production process, including during processing, packaging, transportation, storage, and preparation. As an expert in food safety, I can identify the following main hazards associated with food safety:
• Biological Hazards: These are microorganisms such as bacteria, viruses, fungi, and parasites that can cause foodborne illnesses. These can come from contaminated soil, water, or animals that are part of the food supply chain. Examples of biological hazards include Salmonella, E. coli, Listeria, and Campylobacter.
• Chemical Hazards: These are harmful chemicals that can be present in food due to environmental contamination, agricultural practices, or food processing. Chemical hazards can also occur from food additives, pesticides, or food packaging materials. Examples of chemical hazards include heavy metals, pesticides, and food additives.
• Physical Hazards: These are objects that can accidentally contaminate food during processing, packaging, or preparation. Physical hazards can include glass, metal, wood, plastic, or other foreign objects that can cause injury or illness if ingested.
• Allergens: These are substances that can cause an allergic reaction in some people, even in small amounts. Common food allergens include peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish. Proper labeling and handling of food can help prevent accidental exposure to allergens.
• Food Fraud: This involves the intentional misrepresentation of food products, such as mislabeling, adulteration, or substitution. Food fraud can be harmful if the substituted or adulterated ingredient is unsafe or if the mislabeling causes a consumer to unknowingly consume a food they are allergic to or that contains an undeclared ingredient.
FOOD SAFETY LEGISLATION
In Canada, food safety legislation is primarily governed by the Canadian Food Inspection Agency (CFIA), which is responsible for enforcing regulations related to food safety, labelling, and quality. The CFIA works in partnership with other federal departments and provincial and territorial governments to ensure that food sold in Canada is safe for consumption.
What is federal legislation?
The following are the main federal acts that regulate food safety:
- Food and Drugs Act – This act regulates the safety and quality of food, drugs, and medical devices in Canada (Source: Government of Canada, Food and Drugs Act, URL: https://laws-lois.justice.gc.ca/eng/acts/F-27/index.html, 2023).
- Safe Food for Canadians Act – This act regulates food safety practices and requires food businesses to have preventive control plans in place to manage potential hazards (Source: Government of Canada, Safe Food for Canadians Act, URL: https://laws-lois.justice.gc.ca/eng/acts/S-1.1/, 2023).
- Consumer Packaging and Labelling Act – This act regulates the labeling and advertising of food products in Canada.
The Canadian Standards Association (CSA) develops voluntary standards for food safety practices in Canada. These standards provide guidance and best practices for businesses to follow to ensure food safety. Some relevant CSA standards include:
- CSA Z617-17 – Good Manufacturing Practices for the Production of Food.
- CSA Z50-14 – Requirements for Food Safety Management Systems
What is the provincial and territorial legislation?
Food safety legislation in Canada is complex and varies by province and territory. Each province and territory has its own set of regulations, standards, and guidelines that govern the production, processing, and distribution of food products. While there are some federal regulations that apply across the country, provincial and territorial governments have the authority to create their own laws to meet their unique needs.
| Province/Territory | Legislation |
| Alberta | Alberta Public Health Act, Food Regulation |
| British Columbia | BC Foodand Agricultural Products Classification Act, FoodSafety Act |
| Manitoba | Manitoba Public Health Act, Food and Food Handling Establishments Regulation |
| New Brunswick | New Brunswick Food Premises Regulation, Foodand Drug Act |
| Newfoundland and Labrador | Food Premises Regulations, Public Health Protection and Promotion Act |
| NorthwestTerritories | Food Establishment Regulations, Public Health Act |
| Nova Scotia | Food Safety Regulations, Health Protection Act |
| Nunavut | Nunavut Food Premises Regulation, Public Health Act |
| Ontario | Ontario Food Premises Regulation, Health Protection and Promotion Act |
| Prince Edward Island | Prince Edward Island |
| Quebec | Food Products Act, Food Safety and Quality Act |
| Saskatchewan | Food Safety Regulations, Public Health Act |
| Yukon | Yukon Food Regulation |
FOOD SAFETY CERTIFICATE
Food safety is of paramount importance in Canada to protect public health and prevent foodborne illnesses. To ensure that individuals working in the food service industry have the necessary knowledge and skills, various food safety certification programs are available. These certifications vary depending on the jurisdiction and may include different levels of training, such as awareness courses, Food Handler Level 1, and Food Handler Level 2.
In certain provinces in Canada, the food handler certification courses are titled “FoodSafe,” (British Columbia, Saskatchewan, Northwest Territories etc.) while in others, they are referred to as “Food Handler” certifications (Ontario, Alberta, Manitoba, New Brunswick etc).
In Quebec, the food handler training program is referred to as “Formation en hygiène et salubrité alimentaires” or “MAPAQ Food Safety Training.” This program is administered by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ).
Awareness Courses
Awareness courses, like ours, provide fundamental knowledge about food safety principles and practices. These courses are typically designed to enhance general awareness and understanding of food safety among. While awareness courses are educational and do cover similar topics and information as the level 1 and 2 programs, since they are not submitted to comply with Worker Compensation Boards requirement, they will not lead to a formal certification.
Food Handler/Food Safe Level 1
Food Handler Level 1 certification is a foundational training program that covers essential food safety topics. It is typically mandatory for at least one person to hold this certification in food establishments during operating hours.
The Level 1 course often includes the following topics:
- Introduction to food safety principles and regulations.
- Proper personal hygiene practices.
- Microbiology and foodborne illnesses.
- Preventing contamination and cross-contamination.
- Safe food handling techniques.
- Cleaning and sanitizing procedures.
- Allergen management and awareness.
- Understanding local food safety legislation.
Food Handler/Food Safe Level 2
Food Handler Level 2 certification is an advanced training program that builds upon the knowledge acquired in Level 1. It may be required for individuals in supervisory roles or those involved in food safety management.
The Level 2 course covers more in-depth topics, which may include:
- Hazard Analysis Critical Control Points (HACCP) principles.
- Food safety management systems.
- Food storage and preservation techniques.
- Special considerations for specific environments (e.g., healthcare, schools, catering).
- Food safety inspections and outbreak management.
Please note that the availability and requirements of Food Handler Level 2 certification may vary depending on the province or jurisdiction. It is important to consult the appropriate regulatory bodies or training providers in your province for accurate information.
Here are links to approved trainers for Food Handler certification in some provinces:
- Ontario: https://www.health.gov.on.ca/en/pro/programs/publichealth/enviro/
- British Columbia: https://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-courses
- Alberta: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
Who is responsible for Food Safety training?
Employers are responsible for providing food safety training to their workers. They must ensure that all workers who handle food are properly trained and understand the potential hazards associated with their work. Employers must also provide ongoing training and updates as needed to ensure workers remain knowledgeable and up-to-date with the latest food safety practices.
Who needs Food Safety training?
The Canadian government mandates that certain industries and workers receive food safety training to ensure that food is handled safely and free from contamination (Source: Government of Canada, url: https://www.canada.ca/en/services/health/food-safety.html).
All workers who handle food in any capacity require food safety training. This includes workers in the following industries:
• Agriculture and Farming – Workers involved in growing and harvesting crops, raising livestock, or producing raw materials for food products.
• Food Processing and Manufacturing – Workers involved in processing, packaging, and manufacturing food products.
• Food Service – Workers involved in preparing, cooking, serving, and handling food in restaurants, cafes, and other food establishments.
• Retail – Workers involved in selling and handling food products in grocery stores, supermarkets, and other retail establishments.
It’s important to note that the specific requirements for food safety training can vary depending on the province or territory (check Provincial and Territorial Legislations), as well as the type of food handling activity involved. It’s best to consult with local regulatory agencies or industry associations to determine the specific requirements for your situation.
CONCLUSIONS
Food safety is a critical concern for workers and consumers in Canada. Proper food safety practices are in place to protect individuals from potential hazards associated with food production, processing, handling, and distribution. Employers are responsible for providing food safety training to their workers, and workers in all industries that handle food require proper training. Food safety certificates are available for workers who complete a food safety training program and pass an exam. By following proper food safety practices and undergoing proper training, we can ensure that food is safe for consumption and protect the health of workers and consumers alike.