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Author : Canadian Food Inspection Agency
Publisher : Unknown
Page : 7 pages
File Size : 50,7 Mb
Release : 2003
Category : Food adulteration and inspection
ISBN : 066234166X
Author : Canadian Food Inspection Agency
Publisher : Unknown
Page : 60 pages
File Size : 54,7 Mb
Release : 2003
Category : Food adulteration and inspection
ISBN : 0662341651
Author : Canadian Food Inspection Agency
Publisher : Unknown
Page : 128 pages
File Size : 53,8 Mb
Release : 2008
Category : Food adulteration and inspection
ISBN : OCLC:298415381
Author : Canadian Food Inspection Agency
Publisher : Agence canadienne d'inspection des aliments
Page : 128 pages
File Size : 45,9 Mb
Release : 2003
Category : Food adulteration and inspection
ISBN : UIUC:30112069328653
This business plan describes the agency's corporate strategy for protecting Canadians from preventable health risks, delivering a fair and effective regulatory regime, sustaining Canada's plant and animal resource base, and promoting the security of Canada's food supply. Includes a section on impending challenges and a five-year financial plan.
Author : G. Bruce Doern,Edward James Reed
Publisher : University of Toronto Press
Page : 412 pages
File Size : 42,7 Mb
Release : 2000-01-01
Category : Political Science
ISBN : 0802082629
The essays in this volume ask what risks Canadians might be exposed to as fiscal pressures strain the capacity of regulators in areas such as food, drugs, pesticides, fisheries, and the environment.
Author : T Mayes,S Mortimore
Publisher : Elsevier
Page : 304 pages
File Size : 45,7 Mb
Release : 2001-05-17
Category : Technology & Engineering
ISBN : 9781855736511
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
Author : Canadian Food Inspection Agency
Publisher : Unknown
Page : 88 pages
File Size : 42,7 Mb
Release : 2011
Category : Food adulteration and inspection
ISBN : UIUC:30112097392143
Author : Marcia Stanhope,Jeanette Lancaster
Publisher : Elsevier Health Sciences
Page : 672 pages
File Size : 52,8 Mb
Release : 2016-08-17
Category : Medical
ISBN : 9781771720748
With concise, focused coverage, Community Health Nursing in Canada, 3rd Edition introduces you to all of the necessary concepts, skills, and practice of community health nursing. This comprehensive text from leading nursing educators also addresses the increasing awareness of social justice and the impact of society on individual health, with a shift from individual-centred care to population- and community-centred care. In this constantly evolving field, Community Health Nursing in Canada helps you develop the necessary skills to apply what you’ve learned in the practice setting. UNIQUE! Evidence-Informed Practice boxes illustrate how to apply the latest research findings in community health nursing. Levels of Prevention boxes give examples of primary, secondary, and tertiary prevention related to community health nursing practice. Ethical Considerations boxes provide examples of ethical situations and relevant principles involved in making informed decisions in community health nursing practice. UNIQUE! Chapter Indigenous Health: Working with First Nations Peoples, Inuit, and Métis chapter details community health nursing in Aboriginal communities. UNIQUE! Determinants of Health boxes highlight these critical factors contributing to an individual’s health. How To boxes provide specific, application-oriented information. Chapter Summary sections provide a helpful summary of the key points within each chapter. NEW! CHN in Practice boxes provide unique case studies to help you develop your assessment and critical thinking skills. NEW! Cultural Considerations boxes present culturally diverse scenarios that offer questions for reflection and class discussion.
Author : Ebrahim Noroozi,Ali R. Taherian
Publisher : CRC Press
Page : 249 pages
File Size : 48,9 Mb
Release : 2023-06-02
Category : Technology & Engineering
ISBN : 9781000844931
A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease, injury management, and safer steps for employees to get back to work and discusses food security, safety, biosecurity, defense food safety, and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards, elements, accident prevention, various hazards present in food and beverage sectors, and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance, organization, and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering.
Author : Canadian Food Inspection Agency
Publisher : Unknown
Page : 128 pages
File Size : 51,9 Mb
Release : 2008
Category : Electronic
ISBN : OCLC:295526477
Author : International Finance Corporation
Publisher : World Bank Publications
Page : 487 pages
File Size : 40,6 Mb
Release : 2020-07-06
Category : Technology & Engineering
ISBN : 9781464815492
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
Author : M Dillon,C Griffith
Publisher : Elsevier
Page : 228 pages
File Size : 49,7 Mb
Release : 2001-07-12
Category : Technology & Engineering
ISBN : 9781855736177
The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand. Part one sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality. Part two examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control. Part three considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing. Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance.
Author : Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council
Publisher : National Academies Press
Page : 209 pages
File Size : 54,6 Mb
Release : 1998-09-02
Category : Medical
ISBN : 9780309593403
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author : Canadian Food Inspection Agency
Publisher : Unknown
Page : 128 pages
File Size : 46,8 Mb
Release : 2003
Category : Technology & Engineering
ISBN : WISC:89076068113
This business plan describes the agency's corporate strategy for protecting Canadians from preventable health risks, delivering a fair and effective regulatory regime, sustaining Canada's plant and animal resource base, and promoting the security of Canada's food supply. Includes a section on impending challenges and a five-year financial plan.
Author : Canada. Health Canada. Food Safety Assessment Program
Publisher : Unknown
Page : 62 pages
File Size : 45,9 Mb
Release : 2008
Category : Food
ISBN : UIUC:30112101885314
