The Canadian Food Safey System
Canada has a food safety system that is rigorous to protect consumers today, yet responsive to meet the challenges of tomorrow. Our food safety system is based on evaluations by experts in nutrition, molecular biology, chemistry, toxicology, and environmental science. The system has the flexibility to keep pace with rapid changes in the production and processing of food, increased trade globalization, and shifting public expectations. It adheres to three fundamental principles:
- the health of the population must remain paramount;
- policy decisions must be grounded on scientific evidence; and,
- all sectors and jurisdictions must collaborate to protect consumers.
Health Canada is responsible for establishing policies and standards related to the safety and nutritional quality of all food sold in Canada, and for carrying out food-borne disease surveillance for early detection and warning. The Canadian Food Inspection Agency (CFIA) enforces the policies and standards set by Health Canada. The creation of the CFIA in 1997 not only brought all federal inspection and enforcement together, it also clarified roles and responsibilities, tightening accountabilities and re-enforcing checks and balances right across the system.
In addition, complementary provincial/ territorial legislation governs food produced and sold within their jurisdictions.
The success of the food safety system depends on close working partnerships between federal, provincial/territorial authorities, industry and consumers. This cooperative structure retains clear lines of authority and accountability at all times. Food-policy decisions are made within a context that is both transparent and rational.
At the local level, provinces, territories and municipalities are responsible for public health, including food-safety surveillance, investigations and compliance. Often the first to be notified of potential food-borne illnesses, they play an integral role in the food safety system.
The Government of Canada is committed to enhancing the safety of our food supply. Canada enjoys a world reputation for a comprehensive and responsive food safety system that effectively addresses present and emerging challenges. By continuing to take a leadership role, and through its active participation in Canada's food safety system, the Government of Canada will continue to strengthen this system and maintain Canada's excellent domestic and international reputation for safe, high-quality food.
Food Safety Enhancement Program
Hazard Analysis Critical Control Points (HACCP) represents a new way of approaching the management of chemical, physical and biological hazards which affect food production. It shifts the focus away from costly, and many times inconclusive, end-product testing to more rigorous and scientific management of food processing activities. Critical points in production of a food product are identified and monitored. HACCP systems are unique for each establishment and specific food product.
Canada is a world leader in the development of prerequisite programs, HACCP systems (and generic models) and the implementation in food establishments.
To verify Great Glacier Salmon is HACCP approved, please click the following to link. Please use reference number 0763.
