Canada 's Food Safety System Essay

This bivariate analysis examined the comparisons and similarities between food insecure and food secure households in Canada. Data was collected using Health Canada’s variation of the Household Food Security Survey Module, which identified that 15% of all food insecure households represent a higher socioeconomic background. The public health significance surrounding food insecurity is not limited to Canada, as 29% of households in the United States report 185% above the national poverty line. Incorporating perspectives from only these

Acquiring life’s necessities for many Canadians is as simple as going to the grocery store. For most Northern Aboriginal Canadian communities, who face overwhelmingly high food prices this is not the case. The inability to engage in healthy eating practices for both financial and availability reasons is hypothesized to have contributed to the higher incidence of diet related diseases among this demographic. With food insecurity on the rise, policy reform is essential. Reform must consider both traditional and market foods, as well as minimize all current barriers to food attainment. Urgency is required for a sustainable solution to this problem.

Canada’s Food Guide’s main strengths are its ease of use, scientific foundation, and its frequency of updates. Its weaknesses lie in the fact that simply consuming an adequate number of servings from each food group does not necessarily guarantee that an adequate amount of every nutrient will be obtained (in accordance with the DRI). Additionally, the difficulty of breaking down combination meals and the lack of information on serving sizes at restaurants may make it difficult to estimate how many servings of the various food groups are obtained.

The Impact of Food Insecurity on Northern Canadian Populations Food insecurity is a serious issue that has been affecting the lives of Indigenous populations in Canada’s northern territories for many years. Food insecurity is defined as “uncertainty in consistently accessing nutritious food in socially acceptable ways” (Berowitz & Fabreau, 2015, p. 1031) and has been identified by the Canadian Nurses Association (CNA) as a social determinant of health. Social determinants of health are socio-economic factors that that can have a positive and/or negative affect on an individual’s health (CAN, 2005).

Food security has three core components. These are food availability, accessibility and use of food (FAO, 2015, Welsh, 1998). 12.5% of household in Canada are suffering from food insecurity (Boddy and Roblin, 2017). Food insecurity is higher in immigrants compare to the Canadians (Health Canada, 2012, Welsh, 1998, Toronto Food Policy Council, 2013). Moreover, the food desert is another factor of food security where there is a lack of access to the food stores, fruit, and vegetables (Center for Disease control, 2012). Ethnic vegetables play an important role in the food security and nutrition of the South Asian immigrants (Quadir and Danesh,

CFIA performs review exercises in every single enrolled foundation, and most of the meat handled in Canada is prepared in government foundations. Meat handling is the biggest part of Canada's sustenance preparing industry which is controlled by the Food and Drug Act, the primary government enactment for nourishment security. It restricts the offer of perilous nourishment items in Canada. All meat sold in Canada must conform to this enactment, paying little respect to where it is handled.

The Canadian Food Inspection Agency, it is a regulatory agency that is dedicated to the safeguarding of food, animals, and plants, which enhance the health and well-being of Canada's people, environment and economy. So they play an important role in food and restaurant industry. CFIA protects the people of Canada from health risk by regulating food and restaurant industry.

This review of literature provides information about the Canadian food industry provides safe farming practices, harvest handling, and the duration of product transportation to eradicate any foodborne illness. The Canadian Federal Inspection Agency (CFIA) provides a strong code of regulations from the in which all farming practices and importers and exporters must follow. However, there is always a risk of infectious pathogenic bacteria if the consumer is unaware of high quality handling methods to use. Most importantly, the risk of foodborne illness is less with locally produced food than imported foods.

Noncritical violations are worth one point and must be corrected by the time of the next routine inspection. Critical violations are the food handling practices that can lead to foodborne illness. Critical violations are worth four to five points and must be corrected by the time specified by the inspector. For example some noncritical violations can classify as leaky pipes, building structural glitches, and not having adequate restrooms for both sexes. In addition some critical violations can be storing food at improper time/ temperature, not implementing good hygiene, and acquiring food from an unapproved food source. Some conditions that will cause an establishment to get shut down are inadequate refrigeration, contamination of food, and a rodent infestation. All of these violations are factors to consider when choosing an establishment to dine with

Solution/intervention of the case: John has the ability to use an online database to be able to supply and manage results of food safety inspections as well as other electronic inspections from other food establishments from 2005. With this information he has access to the date of the inspection, type of inspection, and how critical or noncritical the violation was. He also has the capability to view other restaurants for complaints and which inspections occurred to each complaint. If needed, John could also contact the Infectious Disease Section for more information. (Realmuto

Health inspections are very important, when it comes to ensuring proper food safety for the consumers. In this assignment the following two restaurants will be discussed: Margarita’s Mexican Restaurant and Zach’s Bar & Grill. Both of these food establishments have generally low ranks for the area and the scores in the 70’s. Although these restaurants did not fail their health inspections, they are on the verge, and definitely need to make the improvements listed. Health inspections fall randomly throughout the year, if the establishment fails the inspection they must have a follow-up inspection. This follow-up inspection can be anywhere from 5 to 45 days after the date of the original inspection. Failure of the follow up inspection can lead to the license

Thanks to modern technology, farmers and ranchers are raising more food and crops on less land and profiting more from it. One concern that every farmer faces is providing wholesome food and high quality products, such as fresh fruits and bacon. The farmers only want to sell the freshest products they have. The first step is making sure that the food is properly stored. Second is making sure that the farmers handle the food properly to prevent food-borne illnesses; that is of major importance. Not only do farmers take care of the handling, but the FDA also has put into play even more coverage to protect the food you eat. These ways and many more are how people are protecting your food and

The ultimate goal for a restaurant owner should be to produce quality food that is safe to their customer. By having the department of health inspecting these restaurants and give them a grade not only protects people from contracting an illness such as Salmonella or hepatitis A but also allows the consumer to choose where they wish to eat. These inspection’s also motivate the restaurant owners to adhere to the safety regulations in order to make food safer; otherwise they will be shut down

According to Restaurants Canada more than one million Canadians are working in the vibrant restaurant and foodservice industry, the first job for 22% of all Canadians is in the food service industry (Restaurants Canada, n.d). Canada’s restaurants employ over 500,000 under the age 25 (Health and Safety Report, 2016). Although it is generally considered safe to work in a fast food industry setting it is important to note that there are several hazardous equipment, chemicals and risks that should be taken into consideration and paid attention to by both employers and employees. The laws that govern health and safety in the workplace provide a minimum level of protection that must be maintained. Employers are encouraged to exceed these minimum

A&W is one of the restaurant chain in Canadian Fast Food Industry. It is operated and owned by A&W Food services of Canada Inc. which is based in Vancouver, British Columbia. In December 2013, it is the third largest fast food industry with 850 units.