Fresh Fruit and Vegetable Food Safety Program in Canada

Nutrition Division

Fresh Fruit and Vegetable Food Safety Program in Canada

Year of publication 2005

Author Nutrition Division

Product type Meeting

Category Meeting document

Edition 1

Full item page

Meeting symbol CRD 31

Language English

Also available in:

Spanish

Related items

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Book (series)

Technical study
Safety and quality of water used with fresh fruits and vegetables 2021

Also available in:

Chinese

During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.
Book (stand-alone)

Technical book
Improving the quality and safety of fresh fruits and vegetables: a practical approach
Manual for trainers
2004

Also available in:

French
Spanish

Improving the quality and safety of fresh fruits and vegetables: a practical approach Manual for trainers The manual to «train the trainers» provides guidelines and training materials to conduct practical and participative workshops, with an integrated and multidisciplinary approach to quality and safety of fresh fruits and vegetables. It focuses on the practical application of technical concepts, supporting the implementation of quality assurance and safety initiatives for fresh fruits and vege tables, from private and public institutions at the local, regional, national and governmental levels in each country. The contents were validated by different subregional workshops held in several Latin American countries with the final text incorporating the recommendations and contributions resulting from these workshops.
Meeting

Meeting document

Canada's regulatory framework and food safety program 2001

Also available in:

No results found.

Canada's food safety system operates in a multi-jurisdictional setting involving federal, provincial, territorial and municipal authorities. Because of this shared jurisdiction, a comprehensive agreement entitled Food-borne Illness Outbreak Response Protocol outlines the roles and responsibilities of all governments that are involved in the investigation of a food safety emergency. It clarifies the roles of all participants in the investigation and details an integrated approach in response to n ational and regional food-borne illness outbreaks. For transboundary situations, Canada endorses and follows the Codex Guidelines for the Exchange of Information in Food Control Emergency Situations. As for domestic products, the Protocol serves as the guidance document to address a national food safety emergency involving an imported product.