Food Safety and Labelling
The Retail Guidance Document, Pathogen Control (including Listeria monocytogenes) in Ready-to-Eat (RTE) Refrigerated Foods, has been jointly developed by the Health Canada Bureau of Microbial Hazards and the Food Safety Committee of the Retail Council of Canada and provides an overview of the priority food safety practices for pathogen control at retail.
In 2006, a generic HACCP-based Retail Food Safety Program was developed collaboratively by retailers with funding from Agriculture and Agri-Food Canada and scientific and technical support from CFIA. The generic HACCP-based Retail Food Safety document is referenced in the new joint Health Canada – Retail Council of Canada Guidance document and has been used by retailers to benchmark their existing programs.
In 2011 HC released its revised Policy on Listeria monocytogenes in Ready-to-Eat Foods. This new Guidance document is an additional tool in a full retail food safety resource package that includes a generic HACCP-based Retail Food Safety Program, a Distribution Centre/Warehouse Food Safety Program and FoodWise a retail food handler food safety certification program.
Labelling & Health Claims
Labelling is an indispensable and vital communications tool between consumers and the industry. RCC members are committed to ensuring that consumers have the accurate and useful information they expect about the products they purchase. The Government of Canada regulates the labelling of food products, including nutritional information, food allergens, and health claims. Information on government requirements related to labelling can be found at the following websites:
- Food Allergen Labelling Reources (Health Canada)
- Health Claim Resources (Health Canada)
- Nutrition Labelling Resources (Health Canada)
- Guide to Food Labelling and Advertising (CFIA)
Compliance & Policy Resources
The FoodWise Food Safety Certification Program provides grocery retail staff with a better understanding of the factors that influence food safety. The program provides staff with the science behind the procedures that keep food safe. Areas that are covered: include temperature control, food handling practices, cleaning and sanitizing procedures, etc.
Staff will use this information to assist you in managing for food safety.
For more information on FoodWise or how to implement into your stores, please contact RCC’s Education Department at 1-888-373-8245 ext 320 or email at firstname.lastname@example.org.
Other Resources for Grocery Retailers on Food Safety and Regulations
- Canadian Food Inspection Agency
- Provincial and territorial food safety legislation
- Ministry of Agriculture, Fisheries and Food – Quebec
More RCC Resources:
- Food and Grocery advocacy updates
- Food and Grocery community hub
- Scanner Price Accuracy Voluntary Code of Practice
Canadian Grand Prix New Product Awards Gala
For the past 26 years, the Canadian Grand Prix Awards program has recognized and honoured some of the most innovative new products in the Canadian grocery and consumer packaged goods sector. Join the celebration as we honour this year’s Canadian Grand Prix New Product Award finalists at our awards gala. Find out more at RCCGrandPrix.ca