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SAFE SYNONYM TO EAT UPDATE

Rules and Regulations for Food Service Interpretation Manual: Section C Specialty Foods (Georgia Department of Public Health, 2015).

These documents provide brief reviews and case studies of food safety concerns related to the preparation and processing of certain foods, as well as recommendations to reduce potential risks and hazards for foodborne illnesses.

Food Safety Resources (Public Health Ontario).

These documents provide evidence-based recommendations to reduce or control the food safety risks related to specific foods or food processing/preparation methods.

Food Issues: Notes from the Field (BC Centre for Disease Control).

This mobile app provides on-the-go food safety information on ethnic foods organized by geographic region, religion, processing method, and US regulatory guidance.

Cultural Food Safety iOS App and related presentation (US Center for Agriculture and Food Security and Preparedness).

This document discusses the current food safety risks and hazards associated with the preparation and storage of Indigenous traditional/country foods, and identifies methods to reduce these risks.

Safe Preparation and Storage of Aboriginal Traditional/Country Foods (2009).

This document reviews and evaluates food safety interventions in food service establishments that aim to reduce foodborne illnesses through modification of food preparation and service behaviours.

Review of Food Safety Interventions and Evaluation in Food Service Establishments (2013).

Some types ethnic or specialty foods may use one or more of these production methods.

The course covers general principles of food safety assessment, common RTE meat production processes, and related critical control points and critical limits. This online course provides guidance to regulatory personnel who inspect facilities that produce ready-to-eat (RTE) meats. Ready-to-Eat Meats Online Course: Assessing the Food Safety Risks (2017).This fact sheet outlines how pork dinakdakan is prepared, potential microbial risks from processing to serving, food safety recommendations, and related Canadian and international regulations and guidance for food safety professionals. Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Pork Dinakdakan (2019).This fact sheet discusses ceviche preparation methods, potential microbial risks from processing to serving, food safety recommendations, past outbreaks, and related Canadian and international regulations and guidance for food safety professionals. Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Ceviche (2019).

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SAFE SYNONYM TO EAT UPDATE

We will continue to update this page as new resources are produced or collated from other sources. The NCCEH has developed and compiled informational resources on ethnic foods to help public health inspectors better understand the food safety issues associated with and processes used in different ethnic foods that they may encounter during inspections. Studies involving public health inspectors revealed that there is a paucity of available information and resources on ethnic foods or awareness of existing resources. Ontario, BC, and Alberta have the largest percentage of immigrants, at 29%, 28%, and 21% respectively.Įthnic foods are gaining popularity in Canada due to several factors: growing number of immigrants and refugees, leading to greater demand and availability of ethnic foods globalization of food supplies increasing international travel, contributing to wider acceptance of ethnic foods and increasing consumption of ethnic foods at home and in restaurants. Canadian census data shows that the proportion of the foreign-born population increased from 20.6% in 2011 to 21.9% in 2016. As the foreign-born population in Canada rises, so do the variety and popularity of ethnic foods, which pose a challenge for food safety professionals who are unfamiliar with these foods. For example, Chinese food, Mexican food, Italian food, etc., are only considered to be ethnic foods outside of their respective countries. Broadly speaking, ethnic foods are defined by others outside of the respective ethnic groups as cuisines originating from the heritage and culture of specific ethnic groups. The definition of “ethnic food” depends on the geographic and cultural context in which the cuisine is found.