Nova Scotia has a rich and varied history in Food Processing. Our manufacturing ranges from small cottage industries to internationally traded commodities. Food safety is critical in this complex and ever changing field. Processing, by its very nature, can introduce unwanted elements into our food and distribute them over great geographical areas. Governments working together with processors can do much to reduce, if not totally eliminate, threats to our food supply.
Clean water is an essential basic for processors. The Nova Scotia Department of Environment have made guidelines for monitoring public water supplies
(PDF:205k). These guidelines may or may not be applicable to every processor but the basic principles do apply. Regardless, if water problems do appear it is very important that corrective measures (PDF:18k) take place immediately. Health Canada has also developed the Canadian Guidelines for Food Processing during Adverse Water Events so that processors can plan for problems before they develop.
Food safety programs such as Hazard Analysis and Critical Control Point (HACCP) can not only help ensure a safe product but also to document processes for potential clients. A requirement that is rapidly becoming the norm. It can also help isolate problems quickly should they develop. Generic HACCP models are available as an aid to industry. The Agricultural Policy Framework program may also help industry with food safety initiatives.
Many processors have formed organizations (PDF:147k) such as the Farmers' Markets of Nova Scotia, the Canadian Restaurant and Food Services Association and the Restaurant Association of Nova Scotia to help in all aspects of processing including food safety. Governments make regulations, guidelines and procedures to help processors ensure their product is safe.
In Nova Scotia the Meat Inspection Program (PDF:181k) is designed to ensure that all meat sold in retail outlets is safe and wholesome and that slaughter is conducted in a humane fashion. The Meat Inspection Act and Regulations serve as a standard and help ensure a level playing field. Information on processing can be found in the links below:
- Canadian Meat Hygiene Program
- Canadian Meat Science Association
- Beef information Centre
- BSE in Canada
- BSE Removal and Waste
- CFIA fact sheet on Irradiation
- Canadian Meat Cuts Manual
- Meat Processing USA
- Guidelines for slaughtering, cutting and further processing United Nations
- Canadian Beef Grading Agency
- Canada Beef Export Federation
On-Line Magazines (external Links):
The Nova Scotia Dairy Cottage Industry is regulated by the Dairy Industry Act. The Nova Scotia Natural Products Marketing Council supervises the Act and approves all processor licences. The Food Protection & Enforcement Division samples milk throughout the province and provides training for milk graders in addition to its inspection duties.
Further Information
- National Dairy Code
- MILK ingredients.ca
- Canadian Dairy Information Centre
- Dairy Science and Technology University of Guelph
- CFIA Dairy Products
- Dairy Farmers of Nova Scotia
- Cheese Making - University of Guelph