Safety
BC Health Act, BC Health Ministry
Health Act Food manufacturers and processors are subject to the same restrictions as restaurants. An operating permit is required. Food manufacturers and processors must comply with sanitary regulations concerning garbage disposal and are subject to inspection of food supplies. Other regulations, authorized by the Health Act, pertain to the hygiene of food handlers, ventilation, lighting, storage, cleaning, disinfection and water supplies. (excerpt from Business Sourcing Guide: Canada/BC Business Service Centre)
http://www.qp.gov.bc.ca/statreg/stat/H/96179_01.htmCenters for Disease Control and Prevention (United States)
Food-borne disease surveillance.
http://www.cdc.gov/Food & Drug Administration (United States)
The FDA provides information on food safety guidelines and regulations it has established that are required for informative labeling and the safe preparation, manufacture, and distribution of food products.
http://www.fda.gov/Food and Nutrition, Health Canada
Current issues in food safety.
http://www.hc-sc.gc.ca/fn-an/index_e.htmlFood Protection Programs, BC Centre for Disease Control
Program covers food premises inspection program and related communicable disease activities. Website provides publication on Food Safety & Protection program development & HACCP guidelines for business.
http://www.bccdc.ca/Food Safety Enhancement Program, HACCP, Canadian Food Inspection Agency
Hazard Analysis Critical Control Points (HACCP) represents a new way of approaching the management of chemical, physical and biological hazards which affect food production. Online guidelines and manual.
http://www.inspection.gc.ca/english/fssa/polstrat/haccp/haccpe.shtmlFoodSafe Program, BC Ministry of Health & others
FOODSAFE is a training program in safe food handling procedures, including worker health and safety content and the use of Hazard Analysis Critical Control Points (HACCP) principles. BC based program developed cooperatively by the restaurant industry, the Workers' Compensation Board, educators and the provincial government.
http://www.foodsafe.ca/United States Department of Agriculture's Food Safety and Inspection Service (FSIS)
Regulates commercially processed egg products, and all meat and poultry product, including combination products (e.g., stew, pizza), containing two percent or more poultry or poultry products, or three percent or more red meat or red meat products.
http://www.fsis.usda.gov/