Food Safety

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Food Safety

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National Food Safety Training Program (NFSTP)
CRFA developed the NFSTP program to train and certify chain and independent operators and employees to a national standard of food safety. NFSTP is available across Canada through a network of certified trainers.

Food Allergies: A Guide for Restaurants
The Canadian Restaurant and Foodservices Association (CRFA), in collaboration with Anaphylaxis Canada, has created this guide to help you and your staff better understand food allergies and what you can do to avoid allergy-related incidents in your establishment.

Food safety training posters
CRFA’s popular food safety posters cover the most important issues in safe food handling. Download them for free.

Food Recalls and Allergy Alerts
The Canadian Food Inspection Agency is the organization responsible for monitoring and managing the safety of Canada's food supply...

Download CRFA’s guide for planning for and responding to product recalls:
* CRFA’s Base Recall Guide (PDF)

How to ensure food safety:

Dealing with acrylamide
Acrylamide causes concern because it has been linked to cancer in laboratory rodents at high doses and has been identified by Canada and international scientific bodies as a possible human carcinogen.

Tips for managing food allergens
Food allergies are a growing public health concern in Canada, affecting over 1.3 million Canadians. As there is no cure for food allergies, these individuals must avoid the foods they are allergic to in order...

Food safety and take-out foods
Now that outdoor temperatures are starting to soar, foodservice operators should consider offering their customers some helpful tips on how to correctly store and re-heat the take-out meals or...

Food safety and deep fryers/frying oil Note: These Guidelines are an adaptation of the Guidelines for Deep-Frying in Restaurants and in Food Service Outlets , of the Expert Committee on Fats, Oils and Other Lipids... Food safety during a power outage Food safety is a top priority for restaurant operators and requires proper food handling techniques and effective control of all food safety... Food safety during a boil-water advisory What are the reasons for a "boil water" advisory? A boil water advisory may be issued as a result of any of the following... Latest News Health Canada update: reminding Canadians about the risks of eating raw or undercooked shellfish Health Canada would like to remind Canadians that raw shellfish - such as oysters, clams, scallops, mussels and cockles - can carry bacteria, viruses and toxins that can cause foodborne illness if they are not... Coming clean I am often asked about hand washing versus hand sanitizers and if gloves are good or bad. As usual, there is not always a simple answer, but research in the Journal of Food Protection suggests... Trends Affecting Food Safety There are many food-related trends that have had an impact on foodservice and food safety over the past few years, from the global food supply chain to the 100-mile diet... Embracing the virtual classroom: When it comes to food safety training, web-based learning is a great option For the past couple of decades, I have listened to people who are faced with challenges that make traditional classroom-based food safety training difficult – if not impossible... The cost of quality Examining the components of a food safety program and what it means to foodservice operation executives if they are large or... Coming soon: New food safety rules in New Brunswick CRFA is reminding restaurateurs that starting in 2012, new food safety regulations will require: one food preparation person per shift, and the owner/operator of a foodservice establishment to have food...



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