Course:FNH200/Lessons/Lesson 04/Page 04.5
04.5 Food Grades Standards
Food grades standards are administered by the CFIA.
Here is a list of some of the regulations:
- Volume 1, Ovine carcasses and poultry carcasses
- Volume 2, Fresh fruit or vegetables
- Volume 3, Processed fruit or vegetable products
- Volume 4, Dairy products
- Volume 5, Eggs
- Volume 6, Honey
- Volume 7, Maple syrup
- Volume 8, Fish
|To complete the following activities visit the http://inspection.gc.ca/food/requirements/labelling/industry/grades/eng/1468508117774/1468508381597.
1) Find out more about regulations governing fresh fruits or vegetables.
Response: Grade standard descriptions for processed fruits or vegetables indicate that the grades are based on aesthetic qualities of the fruits and vegetables. Although there is not a great deal of information available, it appears that Canada Fancy and Canada Standard processed fruits and vegetables are similar in nutrient value. Thus the grades do not necessarily indicate that a better grade (fancy) is superior to a lower grade (standard) from a nutrient point of view.
2) Find out more about eggs.
Select "Egg Regulations" and scan through the information to answer the following questions:
Response: Eggs are graded only if certain criteria are met, and then only by an inspector at a registered egg station. The eggs are evaluated for weight, cleanliness, soundness and shape of shell, shape and position of yolk in the egg during candling, size of air cell (small = fresh), abnormalities (e.g., blood spots).
3) Now select "Ovine and Poultry Carcass Grading Regulations" and browse through to answer the following
4) Now select "Maple Product Regulations" and browse through the Maple Syrup Grade Names.
At this point you should watch the video on Egg processing, including the grading system and processing.
Can you answer the following:
- Why are the eggs washed?
- How is the process of candling done?
- What are the main external and internal characteristics that are evaluated during candling?
- Which grade(s) of eggs are normally found in the retail market? what happens to other grades? are all eggs suitable for food use?
- What types of processed egg products are shown? what are the conditions for HTST pasteurization of liquid whole and yolk?