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Supporting safe and healthy food systems through food safety, hygiene, and healthy eating resources.

Ready-to-Eat Meat Online Course: Assessing the Food Safety Risks

Topics: Food General, Canada 

Introduction Developed specifically for public health inspectors (PHIs), this online, self-directed course focuses on micro-, small-, and medium-sized ready-to-eat (RTE) meat production operations. In general, smaller RTE meat production facilities are not federally registered with the Canadian Food Inspection Agency but are inspected by PHIs from a provincial agency or local health department....

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Canadian Institute of Public Health Inspectors (CIPHI) BC Branch - FRESH: Farmed and Raised - Eating for Student Health

Topics: Food General, Canada 

F.R.E.S.H. is an initiative that aims to promote healthy eating in elementary school students allowing fresh produce grown in school gardens to be used by the school to prepare healthy meals. In addition to the student’s active role in maintaining the garden, the health authorities have increased involvement through supporting and ensuring the program is safely implemented. This collaboration...

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BC Food Protection Association - Fall Workshop 2016

BC Food Protection Association presents its 2016 Fall Workshop: New Technologies and Traditional Methods – Piecing Together the Food Safety Puzzle. Topics will include: Microbial Safety Trends in Food Processing Traceability Environmental Monitoring Sanitation Genomics

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Canadian Institute of Public Health Inspectors (CIPHI) ON Branch - 2016 Annual Conference: Embracing the Future

The CIPHI Ontario Branch Annual Education Conference is committed to providing a stellar education program with national and international renowned speakers to suit all levels of experience. Through Embracing the Future we hope to improve knowledge, skills and philosophies in Environmental Health to support in continuous improvement of program delivery. NCCEH Sessions Manganese in drinking water...

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Public Health Ontario - PHO Grand Rounds: The Environmental Burden of Cancer in Ontario

This joint presentation by Public Health Ontario and Cancer Care Ontario will present findings from our 2016 report Environmental Burden of Cancer in Ontario. This report estimates the annual number of cancer cases from 23 environmental carcinogens that Ontarians are exposed to during daily activities like being in the sun, breathing indoor and outdoor air, eating food, and drinking water.The...

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CIPHI National Educational Conference 2016 - Innovation Beyond Inspection

The Canadian Institute of Public Health Inspectors (CIPHI) Alberta Branch welcomes you to the 82nd Annual Educational Conference, to be held at the Chateau Lacombe Hotel, conveniently located in Edmonton's downtown core. The conference will incorporate educational, business and networking opportunities. NCCEH Sessions Supporting Collaboration between Food Safety and Food Security in British...

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BCCDC Environmental Health Seminar Series - Effect of pH and temperature on food safety of kombucha tea / EHO knowledge of sensory deprivation tanks

The BC Centre for Disease Control invites you to attend the upcoming Environmental Health Seminar, which will highlight outstanding student research projects from the BCIT Environmental Health program. Presentation recordings are available upon request. Topic 1: Effect of pH and temperature on food safety of kombucha teaPresenter: Ryan Hammel, BCIT Environmental Health studentDescription:...

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Ontario Climate Consortium (OCC) - Climate Resilient Food Systems in the Greater Golden Horseshoe Region

The Ontario Climate Change Symposium is the premier forum for the sharing of cutting-edge research and best practice policy and initiatives that address climate change in the province.  The 2016 Symposium will focus on the agriculture and agri-food sector in the Greater Golden Horseshoe region, bring together stakeholders from across the value chain to help inform the development of strategies...

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Chronic Disease Prevention Alliance of Canada (CDPAC) - Health Canada Food Environment Assessment Manual: Implementation and Engagng Stakeholders (Part 1b)

The purpose of this is to discuss any challenges that might have arisen, the knowledge translation component of the manual, and additional resources available to communities. This webinar is Part 1b of a 3-Part Series - Food Environment Assessment: Linking Evidence to Policy Action The Chronic Disease Prevention Alliance of Canada (CDPAC) is hosting a 3-part webinar series in collaboration with...

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Chronic Disease Prevention Alliance of Canada (CDPAC) - Linking Evidence to Policy Action on the Retail Food Environment (Part 2)

The FRESH-IT Evidence Application Guide and the Policy Readiness Tool will be introduced. In this webinar we will look at specific case studies and examples of retail food environment actions, discuss policy readiness and introduce the FRESH-IT website. This webinar is Part 2 of a 3-Part Series - Food Environment Assessment: Linking Evidence to Policy Action The Chronic Disease Prevention...

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Public Health Ontario (PHO) et al. - The Ontario Public Health Convention (TOPHC) 2016: Collaborate. Innovate. Transform.

TOPHC is hosted jointly by Public Health Ontario, the Ontario Public Health Association (OPHA), and the Association of Local Public Health Agencies (alPHa).​​After reflecting on public health’s ability to adapt to a changing world last year, the TOPHC Program Committee challenges participants at TOPHC 2016 to examine how all three actions (collaboration, innovation and transformation) can work...

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Food Environments: An Introduction for Public Health Practice

Topics: Food General, Canada 

This document was written for environmental public health practitioners (environmental health officers and public health inspectors), as well as other public health professionals whose work relates to healthy environments (e.g., medical health officers, public health dietitians, health promotion professionals). It introduces the concept of food environments, highlights some key evidence for the...

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BCCDC Environmental Health Seminar Series - Foodborne Chemical Toxins

Presenter: Reza Afshari, MD, MPH, PhD. Senior Scientist, Toxicology, BCCDC Chemical exposures have been associated with a variety of health effects. Food can be a major pathway through which the general population is exposed to certain types of chemicals. For some chemicals, food accounts for 100% of human exposures. The results of a 10-year project at the World Health Organization on Foodborne...

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Food Donation Guidelines, 2015

Topics: Food 

Canadian Institute of Public Health Inspectors Saskatchewan 8th annual Professional Education and Development Seminar The National Collaborating Centre for Environmental Health (NCCEH) and the BC Centre for Disease Control (BCCDC) presented two sessions at the CIPHI Saskatchewan 8th annual Professional Education and Development Seminar held on September 29-30, 2015 in Regina, SK. See the...

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Food Issues: Notes from the Field

Topics: Food General, Canada 

Food Issues: Notes from the Field is a collection of food safety assessments the British Columbia Centre for Disease Control (BCCDC) has provided in response to inquiries made by Environmental Health Officers. Example assessments include safety concerns associated with kombucha tea, raw carob powder in raw foods, and unwashed bakery couche (linens). These opinions, created by food safety...

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Food Resources

Topics: Food 

Public health is affected by the food choices people make, the quality and quantity of food available, and the ways food is produced. The modernization of food systems has resulted in complex environments in which food is produced, processed, distributed, and ultimately disposed. Land use planning and retail environments shape how and where people grow, buy, prepare, and eat food. Contaminated...

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Food Safety, Food Security, and the Public Health Inspector

Topics: Food NB, Canada 

CIPHI New Brunswick Annual Educational Conference 2014 CIPHI National Educational Conference 2014 (with Rick Kelly, Food Security Network of NL)

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Canada Grain Regulations, CRC, c 889

Risk Factors and Surveillance Systems for Foodborne Illness Outbreaks in Canada (University of Guelph Master of Public Health Program)

Topics: Food General, Canada 

Risk factors for foodborne illness in Canada span along the “farm-to-fork continuum.” Human risk factors include personal hygiene, cross-contamination, temperature control and unsafe food sources. Surveillance and food safety systems at the regional (or local), provincial/territorial, and federal levels are designed to functioncollaboratively. The efficiency of surveillance systems to produce...

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Review of Food Safety Interventions and Evaluation in Food Service Establishments

Topics: Food General, Canada 

The public health and economic implications for foodborne illness in industrialized nations can be costly. Food service establishments (FSEs) are major settings for foodborne pathogen exposure in developed countries due to high consumption of food prepared outside homes. To reduce foodborne illness risks, many health authorities implement food safety interventions in FSEs in order to modify food...

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Perceived and Potential Human Health Risks Associated with Consumption of Genetically Modified Animals (University of Guelph Master of Public Health Program)

Topics: Food General, Canada 

Numerous varieties of genetically modified (GM) crops have been approved in Canada, and processed foods containing GM ingredients can be found on grocery store shelves. In contrast, there are currently no GM animals or products derived from GM animals approved for human consumption in Canada. According to the principle of substantial equivalence, which is used to evaluate the safety of GM foods...

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Nanotechnology: A Review of Exposure, Health Risks and Recent Regulatory Developments

Nanotechnology is the creation of materials, devices, and systems by controlling matter at the nanometer scale (1-100 billionths of a meter). Potential exposures to engineered nanoparticles (ENPs) through contact with consumer products or air, water, and food sources are an emerging potential threat to human health. ENPs have unique properties and characteristics in addition to size, such as a...

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Disinfectants and Sanitizers for Use on Food Contact Surfaces - revised

Health Canada has approved the sale of disinfectants for food premises which contain chlorine compounds (e.g., bleach), peroxide and peroxyacid mixtures, carboxylic acids, quaternary ammonium compounds, acid anionic, and iodine compounds for use on food-contact surfaces. Disinfectants for use in food premises must have a drug identification number (DIN) and meet criteria, including those...

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Comparison of the prevalence of bacterial enteropathogens, potentially zoonotic bacteria and bacterial resistance to antimicrobials in organic and conventional poultry, swine and beef production

The prevalences of zoonotic and potentially zoonotic bacteria or bacteria resistant to antimicrobials in organic and conventional poultry, swine and beef production were compared using systematic review and meta-analysis methodology. Thirty-eight articles were included in the review. The prevalence of Campylobacter was higher in organic broiler chickens at slaughter, but no difference in...

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Impact of Home Preparation and Cooking Methods on Levels of Dioxin and Dioxin-Like Compounds in Foods

Human exposure to dioxins and dioxin-like compounds (DLCs) is primarily from ingestion of fish, meat, and dairy products. Based on studies where populations were exposed to much higher levels of DLCs than the general population would encounter, some DLCs have been classified as carcinogens/ probable carcinogens.  However, uncertainty remains about the possible adverse health effects from low-...

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Safe Preparation and Storage of Aboriginal Traditional/Country Foods

Aboriginal populations in Canada (First Nations, Métis, and Inuit) have a diverse culture and live in a wide range of habitats. Traditionally, they obtained foods by harvesting, hunting, and fishing; referred to as traditional/country foods. Policy-makers and health professionals have recognized the importance and the benefit of traditional foods and efforts are made to encourage intake. Until...

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Does Eating Organic Food Reduce Pesticide Exposures and Health Risks?

Diet is an important source of pesticide exposure, particularly for children, but data are lacking on the amount of pesticides consumed in the diet relative to exposures from other sources. Available data suggest that organically-grown food contains fewer synthetic pesticide residues than conventionally-grown food, and that eating an organic diet can result in lower exposures to some pesticides...

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Church/Community Suppers: What is the Evidence for Risk of Food-borne Illness?

We estimate that 3% to 16% of food-borne outbreaks investigated by public health agencies are associated with community events including church suppers, fairs, potlucks, picnics, etc. However, there is likely under-reporting of individual cases of enteric illness and of small outbreaks related to these events. Poor food handling practices at home and at the site where the food is prepared or...

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Evaluation of Food Handler Certification Program

Topics: Food 

The York Region food safety team recently conducted an evaluation of our food handler certification program. The research involved the use of pre-post surveys via program participants to determine the extent of knowledge, attitude and behavioural change surrounding food safety. The research was recently shared with the Canadian Institute of Public Health Inspectors (Ontario Branch) annual...

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Web-based Food Disclosure program - updated

Topics: Food 

YorkSafe, the Region of York's enhanced inspection disclosure program. YorkSafe combines Proof of Public Health Inspection signs in food establishment storefronts with an interactive GIS-based website to allow the public to view the latest food safety inspection reports on their computer or on their hand-held devices. Contact:Steve Rebellato, Manager, Health Protection DivisionEmail: steve....

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Environmental Contaminants and Traditional Foods Workshop

The Research and Monitoring Section, EHRD provides funding to First Nations organizations to conduct an Environmental Contaminants and Traditional Foods Workshop in their region. The aim of the workshops is to promote the importance and benefits of a traditional diet, while at the same time providing information regarding the potential health risks associated with consuming some traditional...

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Food Security/GAP Workshop

Topics: Food, Agriculture 

As Northern Health continues to support local Food Security, part of the movement is facilitating a process that supports and encourages local producers to supply food establishments and stores with locally grown whole fruits and vegetables. The cornerstone of the process is the application of the BC Good Agricultural Practices (GAP) Guide, produced by the Ministry of Agriculture. The purpose...

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Eat Fish for Health

Fish is a healthy food choice for people of all ages. It is good for heart health and is beneficial for brain function. It is especially good for women and children because it provides vitamin D, minerals, high-quality protein, healthy fats, and is low in saturated fats. This website provides guidance to the public, with specific messages for women of childbearing age and children, about the...

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Literature Review on Human Health and Nanomaterials in Consumer Products

This literature review assesses the scientific research and results reported in the literature about the impact on human health of nanomaterials used in products intended for consumers. This includes the state of the science in identifying any hazards, exposure to these hazards and assessment of the associated risks. Gaps in the science and the oversight of the technology by governments and...

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The First Nations Food, Nutrition and Environment Study

The First Nations Food, Nutrition & Environment Study (FNFNES) is a 10-year study aimed at assessing the exposure to contaminants, and the diets and food security status of First Nations people living on reserves, south of the 60th parallel across Canada, who rely on a combination of traditionally harvested and store-bought food. The study will gather information in 100 randomly selected...

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Serving Safer Food Alberta

Topics: Food 

Established in 2010, “Serving Safer Food Alberta” is an on-site HACCP-based food safety management program for food service establishments modelled after the United Kingdom’s Safer Food Better Business. A province wide pilot phase was conducted to evaluate the program. Food service establishments (n = 88) who volunteered to participate were provided with a guidebook and a diary to track...

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Participation in development of new FOODSAFE Level 2 course (for food service operators, managers, chefs, owners) educational program*

Topics: Food 

The development of the new FOODSAFE Level 2 course was led by the BC FOODSAFE Secretariat in partnership with the BC Center for Disease Control, the Vancouver Coastal Health Authority and Open School BC and is supported by the BC Regional Health Authorities and the BC Ministry of Health Services. The new FOODSAFE Level 2 course is an advanced food safety course for food service decision makers (...

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FoodCheck Peel*

Topics: Food 

FoodCheck Peel is a retail food safety performance disclosure program. For additional information:Phone: 905-799-7700

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Survey of Listeria in food manufacturing plants that produce RTE Foods*

A survey was conducted across BC in order to assess the occurrence of Listeria in non-federally registered food processing facilities that produce ready-to-eat (RTE) foods. The goals of the survey were to allow provincial regulatory bodies to better understand the presence of Listeria in food processing facilities, to assess current food safety practices, and to help identify areas that require...

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Participation in development of MarketSafe (for temporary food markets) educational program*

Topics: Food 

The MarketSafe program was developed by the BC FOODSAFE Secretariat in partnership with the BC Association of Farmers’ Markets, and is supported by the Regional Health Authorities, the BC Centre for Disease Control, and the BC Ministry of Agriculture and Lands. MarketSafe is a 6 hour classroom-based food safety course for farmers and producers who make, bake or grow products to sell at local...

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Participation in development of EatSmartBC Website*

Topics: Food 

The development of the EatSmartBC program was led by the BC FOODSAFE program, in conjunction with the BC Center for Disease Control, with cooperation from the BC Ministry of Healthy Living and Sport and the BC Ministry of Agriculture and Lands. The purpose of the program is to provide easy access to important information about food safety and healthy, nutritional eating to the general public in...

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Time as a Public Health Control*

Topics: Food 

Alberta Health Services (AHS) has introduced TPHC principles, criteria and processes across all zones of Alberta to assist in the evaluation of food service applications and practices related to time as a means of controlling potential hazardous food products. This structured approach supports effective and consistent decision-making by both management and field staff. Hislop N. Making it work:...

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Knowledge retention study of past participants of the FOODSAFE educational program* - updated

Topics: Food, General 

In British Columbia, a legislated food handler training requirement was established in 2000. This requirement consists of passing a class-room based food safety training program called FOODSAFE. The length of time workers retain food safety knowledge after FOODSAFE training and certification is not known. We examined if there was a decline in the ability of food service workers to recall food...

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Temporary Food Market Guidelines development* - updated

Topics: Food 

The development of the TFM Guidelines was led by the BC Center for Disease Control in conjunction with the BC Ministry of Healthy Living and Sport, the BC Ministry of Agriculture and Lands, the five Regional Health Authorities and representatives from the farmers' market industry. The Guidelines provide guidance to both the industry and the Regional Health Authorities with regard to food safety...

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Food Safety at Home Strategy* - updated

A comprehensive and educational food safety campaign aimed at reducing food borne illness in the home. Based on a community needs assessment and on-going evaluation strategies, the "Clean, Separate, Cook and Chill" messages developed by the Canadian Partnership for Consumer Food Safety Education are provided to population target groups. The community-based cohorts focused on since 2008 (based on...

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Food Safety in the Home Baseline Survey and Social Marketing Project*

Topics: Food 

A partnership between Fraser Health and Vancouver Coastal Health has been created to increase food safety practices in the home among lower mainland residents in BC. The first step of this project explored food safety behaviours among 1000 lower mainland residents through a telephone survey. Thermometer use was the only food safety practice that was under reported by respondents in this study....

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Thermometer Calibration Procedure - updated

Topics: Food 

Alberta Health Services, Calgary has a routine thermometer calibration program to ensure the accuracy of thermometers used in the field by Environmental Public Health Inspectors. Inspectors submit their thermometers for calibration on a monthly basis to the calibration team, with 50% of the thermometers calibrated on week 2, and on week 4, the remainder. Calibration team members assess the...

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National Food Consumption and Exposure Atlas* - updated

Different dietary practices are associated with increased risk of food-borne illness and the ability to evaluate food consumption trends and assess risks associated with food-borne illness has been limited in Canada by a lack of data on current eating habits, food consumption, and consumer food safety practices. Further, the ability to support food exposure comparisons required to identify the...

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Hands-on Food Safety Training for Folklorama, a Temporary Food Service Event - updated

Topics: Food, General 

Describe what you did in a few sentences (Who, What, When, Where, Why and How?) Developed a hands-on food safety delivery program for Folklorama, a multicultural temporary food service event. Food safety training is an integral component in the public health system designed to reduce the incidence of foodborne illnesses. The delivery method of this training is unique as it is completely hands...

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Improving Food Safety in Private Homes by Marketing Behaviour, not Information

Topics: General, Food 

Describe what you did in a few sentences (Who, What, When, Where, Why and How?). Goal: To improve food safety practices in private homes(a performance expectation of the provincial Food Safety Core Public Health Model Program) Strategy: Information about food safety is already widely available and yet Canadians continue to experience food-borne illness. Therefore, providing more of the...

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Kitimat Food Share

Topics: General, Food 

The Kitimat Food Share project is a food recovery program administered by the Kitimat Community Services Society and a group of volunteers. The goal of the program is to safely collect and distribute food items to those most in need in Kitimat. It has been in operation since November 24, 2011 and collects food items such as fruit, vegetables and dairy products from local grocery stores,...

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Pepper Spray in the Indoor Environment and in the Vicinity of Food Products and Preparation Surfaces

Pepper spray is discharged during an attempted robbery of a jewellery store in a large urban mall.  The robbery site is located next to the mall’s food court.  For several days, mall patrons continue to report uncomfortable symptoms (e.g., burning sensation in their eyes and throat) when they enter the food court.  Public Health Inspectors (PHIs) are asked to respond to concerns about...

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Paralytic Shellfish Poisoning

Trigger for Investigation On June 18, 2010 a commercial harvester advised an inspection specialist at CFIA of four cases of suspect PSP-related illness that occurred June 17, 2010. CFIA began an investigation and trace-back and advised relevant public health authorities of illnesses to ensure follow-up of cases. You are the epidemiologist working at the local health authority where the cases...

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Berry Regulations, CNLR 1195/96

Elk Game Production Regulation, Man Reg 19/97

Organic Agricultural Products Act, CCSM c O77

Health Protection and Promotion Act, RSO 1990, c H.7

Public Health Act, SNB 1998, c P-22.4

Abattoir Regulation, NB Reg 2009-140

Dairy Plant and Transportation of Milk Regulation, NB Reg 2009-139

Food Premises Regulation, NB Reg 2009-138

Potato Disease Eradication Act, RSNB 2011, c 206

Poultry Health Protection Act, RSNB 2011, c 207

Seafood Processing Act, SNB 2006, c S-5.3

Regulation respecting fresh fruits and vegetables, CQLR c P-29, r 3

Regulation respecting bottled water, CQLR c P-29, r 2

Dairy Industry Act, RSA 2000, c D-2

Dairy Industry Regulation, Alta Reg 139/1999

Livestock and Livestock Products Act, RSA 2000, c L-18

Honey Grading Regulation, Alta Reg 104/1997

Purchase and Sale of Eggs and Processed Egg Regulation, Alta Reg 23/2004

Meat Inspection Act, RSA 2000, c M-9

Meat Inspection Regulation, Alta Reg 42/2003

Food Premises Regulation, BC Reg 210/99

Agri-Food Choice and Quality Act, SBC 2000, c 20

Agricultural Produce Grading Act, RSBC 1996, c 11

Egg Product Regulation, BC Reg 99/78

Fruit and Vegetable Regulation, BC Reg 100/78

Hatchery Regulation, BC Reg 101/78

Honey Regulation, BC Reg 103/78

Live, Dressed and Eviscerated Poultry Regulation, BC Reg 104/78

Shell Egg Grading Regulation, BC Reg 105/78

Fish Inspection Act, RSBC 1996, c 148

Fish Inspection Regulations, BC Reg 12/78

Fisheries Act, RSBC 1996, c 149

Fisheries Act Regulations, BC Reg 140/76

Aquaculture Regulation, BC Reg 78/2002

Food Products Standards Act, RSBC 1996, c 153

Food Safety Act, SBC 2002, c 28

Meat Inspection Regulation, 349/2004

Milk Industry Act, RSBC 1996, c 289

Milk Industry Standards Regulation, BC Reg 464/81

Ministry of Agriculture and Food Act, RSBC 1996, c 296

Plant Protection Act, RSBC 1996, c 365

Food and Food Handling Establishments Regulation, Man Reg 339/88 R

Health Hazards Regulation, Man Reg 29/2009

Information Sharing Regulation, Man Reg 30/2009

The Dairy Act, CCSM c D10

Dairy Regulation, Man Reg 203/87 R

The Farm Products Marketing Act, CCSM c F47

Milk Quality Regulation, Man Reg 168/2007

The Fisheries Act, CCSM c F90

The Food Safety and Related Amendments Act, CCSM c F138 [Not yet in force]

The Fruit and Vegetable Sales Act, CCSM c F180

Fruit and Vegetable Sales Regulation, Man Reg 207/87 R

Livestock and Livestock Products Act, CCSM c L170

Honey Regulation, Man Reg 210/87 R

On-Farm Food Safety Regulation, Man Reg 41/2003

Poultry Products Regulation, Man Reg 211/87 R

Safe Livestock and Livestock Products Regulation, Man Reg 42/2003

The Livestock Industry Diversification Act, CCSM c L175

Apiary Inspection Act, RSNB 2011, c 111

General Regulation, NB Reg 97-98

Natural Products Act, SNB 1999, c N-1.2

Dairy Products Regulation, NB Reg 84-159

Dressed Poultry and Eviscerated Poultry Regulation, NB Reg 88-265

Eggs Regulation, NB Reg 82-96

Fresh Fruit and Vegetable Regulation, NB Reg 84-88

Milk Quality Regulation, NB Reg 2010-19

New Brunswick Sweet Apple Cider Regulation, NB Reg 84-186

General Regulation, NB Reg 84-71

Hatchery Licensing and Hatchery Supply Flock Policy Regulation, NB Reg 82-97

General Regulation, NB Reg 2009-20

General Regulation, NB Reg 82-70

Aquaculture Act, RSNL 1990, c A-13

Aquaculture Regulations, CNLR 1139/96

Fish Inspection Act, RSNL 1990, c F-12

Fish Inspection Operations Regulations, NLR 76/07

In-Province Retail Fish Establishment Regulations, NLR 75/07

Food and Drug Act, RSNL 1990, c F-21

Food Premises Regulations, CNLR 1022/96

Meat Inspection Act, RSNL 1990, c M-2

Meat Inspection Regulations, CNLR 801/96

Natural Products Marketing Act, RSNL 1990, c N-2

Egg Regulations, NLR 33/00

Milk Regulations, 1998, NLR 69/98

Poultry and Poultry Products Act, RSNL 1990, c P-18

Egg Grading and Inspection Regulations, CNLR 992/96

Food Safety Regulations, NS Reg 206/2005

Industrial and Construction Camps Regulations, NS Reg 40/42

Agriculture and Marketing Act, RSNS 1989, c 6

Beef and Veal Carcass Grading Regulations, NS Reg 1/67

Dressed and Eviscerated Poultry Regulations, NS Reg 96/79

Hog Carcass Grading Regulations, NS Reg 5/67

Lamb and Mutton Carcass Grading Regulations, NS Reg 86/74

Nova Scotia Fresh Fruit and Vegetable Regulations, NS Reg 84/79

Prevention and Control of Apple Maggot Regulations, NS Reg 107/2002

Regulations Respecting the Grading, Packing, Marking, Inspecting, Advertising and Sale of Eggs, NS Reg 58/94

Bee Industry Act, SNS 2005, c 3

Dairy Industry Act, SNS 2000, c 24

Goat Milk Production (Schedule 12), NS Reg 122/94

Schedule 3 - Grading, Packaging and Sale of Dairy Products Regulations, NS Reg 200/89

Schedule 4 - Manufactured Dairy Products Regulations, NS Reg 201/89

Milk Classes and Categories Regulations, NS Reg 3/2006

Schedule 2 - Milk Production Regulations, NS Reg 117/94

Schedule 5 - Milk Transportation Regulations, NS Reg 202/89

Fisheries and Coastal Resources Act, SNS 1996, c 25

Fish Inspection Regulations, NS Reg 286/84

Natural Products Act, RSNS 1989, c 308

Cattle Marketing Plan, NS Reg 211/2004

Cattle Producers Regulations, NS Reg 34/2006

Wildlife Act, RSNS 1989, c 504

Deer Farming and Marketing of Deer Products Regulations, NS Reg 1/91

Game Farming Regulations NS Reg 147/96

Meat Inspection Act, SNS 1996, c 6

Meat Inspection Regulations, NS Reg 46/90

Eating or Drinking Places Regulations, RRNWT (Nu) 1990 c P-14

Meat Inspection Regulations, NWT Reg (Nu) 190-96

Milk Regulations, RRNWT (Nu) 1990 c P-19

Camps in Unorganized Territory, RRO 1990, Reg 554

Food Premises, RRO 1990, Reg 562

Farm Products Grades and Sales Act, RSO 1990, c F.8

Fish Inspection Act, RSO 1990, c F.18

Quality Control, RRO 1990, Reg 456

Food Safety and Quality Act, 2001, SO 2001, c 20

Eggs and Processed Egg, O Reg 171/10

General, O Reg 222/05

Meat, O Reg 31/05

Livestock and Livestock Products Act, RSO 1990, c L.20

Livestock, RRO 1990, Reg 725

Livestock and Livestock Products, O Reg 318/99

Milk Act, RSO 1990, c M.12

Milk and Milk Products, RRO 1990, Reg 761

Nutrient Management Act, 2002, SO 2002, c 4

Disposal of Dead Farm Animals, O Reg 106/09

Fish Inspection Act, RSPEI 1988, c F-13

General Regulations, PEI Reg EC764/72

Pesticides Control Act, RSPEI 1988, c P-4

Plant Health Act, RSPEI 1988, c P-9.1

Potatoes Regulations, PEI Reg EC138/95

An Act Respecting the Marketing of Agricultural, Food and Fish Products, CQLR c M-35.1

Farm Producers Act, CQLR c P-28

Food Products Act, CQLR c P-29

The Marine Products Processing Act, CQLR c T-11.01

Food Safety Regulations, RRS c P-37.1 Reg 12

Milk Pasteurization Regulations, RRS c P-37.1 Reg 5

Sanitation Regulations, Sask Reg 420/64

The Animal Products Act, RSS 1978 (Supp), c A-20.2

Domestic Game Farm Animal Regulations, RRS c A-20.2 Reg 10

Livestock Inspection and Transportation Regulations, 1978, Sask Reg 242/78

Saskatchewan Egg Regulations, 2010, RRS c A-20.2 Reg 13

The Apiaries Act, 2005, SS 2005, c A-22.01

The Apiaries Regulations, 2005, RRS c A-22.01 Reg 1

The Diseases of Animals Act, RSS 1978, c D-30

Diseases of Domestic Game Farm Animals Regulations, RRS c D-30 Reg 1

The Donation of Food Act, 1995, SS 1995, c D-32.01

The Fisheries Act (Saskatchewan), 1994, SS 1994, c F-16.1

The Fisheries Regulations, RRS c F-16.1 Reg 1

Milk Control Act, 1992, SS 1992, c M-15.1

Milk Control Regulations, RRS c M-15 Reg 1

Pest Control Act, RSS 1978, c P-7

The Bacterial Ring Rot Control Regulations, RRS c P-7 Reg 4

The Vegetable, Fruit and Honey Sales Act, RSS 1978, c V-2 [repealed or spent]

The General Regulations Under the Vegetable, Fruit and Honey Sales Act, Sask Reg 137/70

The Honey Regulations (Saskatchewan), Sask Reg 198/77

Regulations For the Grading and Inspection of Honey, Sask Reg 62/70

Regulations Governing the Production and Sale of Milk and Certain Milk Products, YCO 1962/23

Agricultural Products Act, RSY 2002, c 3

Meat Inspection and Abattoir Regulations, YOIC 1988/104

Animal Health Act, SY 2013, c 10

Canada Agricultural Products Act, RSC 1985, c 20 (4th Supp)

Dairy Products Regulations, SOR/79-840

Egg Regulations, CRC, c 284

Fresh Fruit and Vegetable Regulations, CRC, c 285

Honey Regulations, CRC, c 287

Livestock and Poultry Carcass Grading Regulations, SOR/92-541

Maple Products Regulations, CRC, c 289

Organic Products Regulations, 2009, SOR/2009-176

Processed Egg Regulations, CRC, c 290

Processed Products Regulations, CRC, c 291

Canada Grain Act, RSC 1985, c G-10

Canadian Food Inspection Agency Act, SC 1997, c 6

Feeds Act, RSC 1985, c F-9

Feeds Regulations, 1983, SOR/83-593

Fish Inspection Act, RSC 1985, c F-12

Fish Inspection Regulations, CRC, c 802

Fisheries Act, RSC 1985, c F-14

Health of Animals Act, SC 1990, c 21

Reportable Diseases Regulations, SOR/91-2

Meat Inspection Act, RSC 1985, c 25 (1st Supp)

Meat Inspection Regulations, 1990, SOR/90-288

Seeds Act, RSC 1985, c S-8

Seeds Regulations, CRC, c 1400

Food and Drugs Act, RSC 1985, c F-27

Food and Drug Regulations, CRC, c 870

Food Regulation, Alta Reg 31/2006

Regulation respecting food, CQLR c P-29, r 1

Milk Processing Regulations, PEI Reg EC417/12

An Act respecting commercial aquaculture, CQLR c A-20.2

Commercial aquaculture Regulation, CQLR c A-20.2, r 1

Milk Production, Transportation and Pasteurization Regulations, NS Reg 54/66

Slaughter House Regulations, PEI Reg EC478/62

Eating or Drinking Places Business Licence Regulations, RRNWT (Nu) 1990 c B-4

Mandatory Food Handler Certification 2015

Topics: Food 

Evaluation project to determine level of compliance, complaints and suspect food-borne illness associated with respect to having a trained food handler on-site at inspected food premises and whether food handler certification impacts behavior. Contact:Becky HesterEmail:

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Informed Dining Pilot project with Mobile Food Vending

Topics: Food 

Pilot project looking at expanding the Informed Dining Program to the City of Vancouver mobile food vending program. The COV promotes mobile vending as providing healthy food choices. This project should provide patrons with the information to make those choices. Contact:Paul Markey, EH Manager, VancouverEmail:

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BBQ Meat Survey - Food handling practices around BBQ meat products in the Asian Community

Topics: Food 

A survey that documents the food handling practices involved in preparing, cooking, and displaying Asian barbeque meat products in a number of facilities. A bacteriological analysis of both raw and finished products is conducted at the same time. The information that is collected from the survey is used to create learning tools to be used at an educational workshop involving all the participants...

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Food Security 101: What is Food Security and What Does It Have To Do With Food Protection?

Raw Milk: Clarifying the Debate and Moving Towards Healthier Public Policy

Food Safety Interventions: Disclosure

Topics: Food ON, Canada 

Presentations: Food Safety InterventionsHannah Moffatt, NCCEH Toronto Public Health Food Safety Inspection and Disclosure ProgramRon de Burger, Toronto Public Health Evidence-informed decision-making for food safety in Ontario: Do we have what it takes?Ray Copes, Public Health Ontario Workshop summary

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Food Safety Interventions: Do we know what works?

Topics: Food ON, Canada 

Presentations: Introduction and overviewRay Copes, Public Health Ontario Food Safety Interventions of Food Service Establishments Brian Lee, NCCEH Update on DineSafe Ron de Burger, Toronto Public Health Serving Safer Food AlbertaMichael Sidra, Alberta Health Services Food Safety Calendar Carolyn Pigeau, Simcoe Muskoka District Health Unit Sharing Challenges: Summary of Discussion Sharing...

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Taking a Big Picture Approach in Environmental Public Health: Public Health Inspectors and Food Security Interventions

Topics: Food ON, Canada 

Presentations: Food safety approaches in community food security interventionsEllen Desjardins, University of Waterloo Taking a big picture approach in environmental public health: PHIs and food security interventionsKaren Rideout, NCCEH Systems Approach to Environmental Health Ron de Burger, Toronto Public Health

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