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On-farm slaughter operation : food safety and animal welfare learning modules

Description

These food safety modules are required reading for an applicant wishing to become a licensed on-farm slaughter operation for the purposes of slaughtering and/or processing of uninspected meat... More ≫

Description

These food safety modules are required reading for an applicant wishing to become a licensed on-farm slaughter operation for the purposes of slaughtering and/or processing of uninspected meat products. OFSO applicants must also complete and submit the learning modules quiz included in this record.

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Listeria monocytogenes : on-farm slaughter cross-contamination

Description

This fact sheet explains how to control the spread of listeria in on-farm slaughter operations. Listeria monocytogenes is a pathogenic bacteria which has been linked to a variety of ready-to-eat... More ≫

Description

This fact sheet explains how to control the spread of listeria in on-farm slaughter operations. Listeria monocytogenes is a pathogenic bacteria which has been linked to a variety of ready-to-eat foods, including deli meats, fermented or dried sausages, and hot dogs.

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Safe poultry slaughter : controlling Salmonella and Campylobacter at your on-farm operation

Description

This fact sheet explains how to control Salmonella and Campylobacter in poultry production for on-farm slaughter operations. Information includes preparation of slaughter areas, implementation of... More ≫

Description

This fact sheet explains how to control Salmonella and Campylobacter in poultry production for on-farm slaughter operations. Information includes preparation of slaughter areas, implementation of good slaughter practices and further processing and packaging.

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E. coli O157:H7 : on-farm slaughter cross-contamination

Description

This fact sheet describes E. coli O157:H7 and how to control its spread in on-farm slaughter operations, including opportunities to reduce cross-contamination in your operation and slaughter best... More ≫

Description

This fact sheet describes E. coli O157:H7 and how to control its spread in on-farm slaughter operations, including opportunities to reduce cross-contamination in your operation and slaughter best practices.

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Cleaning and sanitation : on-farm slaughter operations

Description

This fact sheet describes the importance of cleaning and sanitation at an on-farm meat processing operation. Information includes seven steps of cleaning and sanitizing, and verifying the... More ≫

Description

This fact sheet describes the importance of cleaning and sanitation at an on-farm meat processing operation. Information includes seven steps of cleaning and sanitizing, and verifying the effectiveness of cleaning and sanitation.

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Controlling cross-contamination : on-farm slaughter operations

Description

This fact sheet describes effective cleaning and sanitation activities for an on-farm slaughter operation, and includes information on how to: evaluate sanitary design of the operation; clean... More ≫

Description

This fact sheet describes effective cleaning and sanitation activities for an on-farm slaughter operation, and includes information on how to: evaluate sanitary design of the operation; clean equipment and materials used in the facility; choose equipment and chemicals used in sanitation procedures; and maintain an operation with effective sanitation procedures.

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Post-disaster food safety : information for the public

Description

This information sheet describes important considerations around food product packaging to help disaster-impacted communities evaluate how food products are impacted and whether they are safe for... More ≫

Description

This information sheet describes important considerations around food product packaging to help disaster-impacted communities evaluate how food products are impacted and whether they are safe for consumption.

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Post-disaster food assessment and salvaging best practices : literature review and jurisdictional scan

Description

This report presents an overview of packaged food safety after a natural or man-made disaster by examining current jurisdictional best practices and literature on food packaging and food... More ≫

Description

This report presents an overview of packaged food safety after a natural or man-made disaster by examining current jurisdictional best practices and literature on food packaging and food microbiological sciences. The purpose of this report is to explore the scientific basis and vulnerabilities of jurisdictional food safety best practices (specifically after natural or man-made disasters). This report is intended to serve as an information resource for public health officials.

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Post-disaster food safety : information for policy makers

Description

This information sheet describes important considerations around food product packaging to help disaster-impacted communities evaluate how food products are impacted and whether they are safe for... More ≫

Description

This information sheet describes important considerations around food product packaging to help disaster-impacted communities evaluate how food products are impacted and whether they are safe for consumption.

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Mercury in fish in Alberta water bodies 2009-2013

Description

Because methylmercury is a known neurotoxin and can accumulate in the body over time, it is necessary to limit human exposure. From 2009 to 2013, the Departments of Environment and Parks and... More ≫

Description

Because methylmercury is a known neurotoxin and can accumulate in the body over time, it is necessary to limit human exposure. From 2009 to 2013, the Departments of Environment and Parks and Health initiated a survey of mercury levels in fish in selected water bodies in Alberta which are extensively accessed by the public for recreational activities. Environment Canada sampled and tested fish from Alberta lakes for mercury during the same time period. The results of these analyses are included and discussed in this report.

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