Course:FNH200/Lessons/Lesson 04/Page 04.8

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04.8 Summary of Lesson 4

  • There are various Acts and Regulations that apply to food in Canada, to ensure that Canadian consumers have access to a safe, high quality food supply.
  • The Health Products and Food Branch (HPFB) of Health Canada establishes regulations and standards (within the Food and Drugs Act and Regulations-FDR)
  • The Canadian Food Inspection Agency (CFIA) enforces these regulations and standards (e.g. Consumer Packaging and Labelling Act & Regulations)
  • There are 28 divisions within the FDR. For example, Food additives are regulated (found) in Division 16.
  • There are more than 400 approved food additives in Canada. Aspartame and nitrites are two examples of food additives; however, aspartame is classified as a "sweetener", whereas nitrites are classified as "preservatives".
  • Generally, risk/benefit issues are not black and white; often they are shrouded in shades of gray. However, with the information you have gained in this course, you should be able to determine objectively the validity of reports that you may encounter in the media about food additives and about food safety issues.

Authorship:

FNH 200 Course content on this wiki page and associated lesson pages was originally authored by Drs. Brent Skura, Andrea Liceaga, and Eunice Li-Chan. Ongoing edits and updates are contributed by past and current instructors including Drs. Andrea Liceaga, Azita Madadi-Noei, Nooshin Alizadeh-Pasdar, and Judy Chan.

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1. Which agency below is responsible for accurate labeling of foods.

Health Canada: HPFB
CFIA
Industry Canada
BC Ministry of Health
City of Vancouver


2. Which food below is NOT a standardized food?

Enriched white bread
Raisin bread
Pizza dough
Whole wheat bread
Bread


3. Why do we use nitrites in cured meats?

To enhance the pink colour in finished products
To enhance flavours
To act as an antimicrobial agent
All of the above
None of the above as nitrites are not approved to be added to cured meats in Canada.


4. Match the agency with their role.

Sets new food regulations.

Inspections of restaurants.

Reviews food related advertisements for claims.


5. In order to qualify as Canada Grade A, which qualities must maple syrup have?

Undergone at least some fermentation
Be free of sediment and turbidity
Be categorized in the amber color class
Produced only in Canada

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