The Food Safety Section includes individuals with a wide range of expertise specializing in Food Safety. The mandate of the section is Health Protection through Safe Quality Food.

The Food Safety Section provides

• leadership in a consultative and regulatory capacity for the delivery and development of food protection programs
• public Awareness of food safety issues, through education
• inspection of foods from production and processing to final sale

Regulatory activities of the Food Safety Section are legislated under:

• Agriculture and Marketing Act
• Meat Inspection Act
• Health Act

WHO WE ARE
HOW WE CAN HELP

WHO WE ARE

The section is composed of specialists, technicians and support staff with expertise in food safety. The Food Safety Team is comprised of:

FOOD SAFETY SPECIALISTS
All Food Safety Specialists hold national certification through the National Board of Certification - Canadian Institute of Public Health Inspectors. They hold degrees or diplomas in Public Health Inspection with emphasis on Food Safety.

FOOD INSPECTION TECHNICIANS
Technicians are experienced in Meat and Dairy Inspection having undergone specialized training in inspection procedures. As well, they possess diplomas or undergraduate level training in Animal Science.

PARTNERS IN FOOD SAFETY
Through the Quality Evaluation Services Branch of the Nova Scotia Department of Agriculture and Marketing, the Food Safety Section has access to accredited analytical, chemical and dairy laboratory services.

Through the Nova Scotia Department of Health, the Food Safety Section has access to Medical Officers of Health on matters of Food Safety. The Food Safety Section is committed to providing the quality services to clients through:

• CONSULTATION
• PUBLIC AWARENESS
• EDUCATION
• REGULATION
• CONSULTATION

Staff of the Food Safety Section work in a consultative and resource capacity to all areas of the Agri-Food Industry in development and promotion of safe quality food products and processes.

PUBLIC AWARENESS
Food Safety personnel are committed to working with community groups, volunteers and other agencies to ensure that food safety is part of their programs. The section communicates with and advises the public of potential health risks.

EDUCATION
Staff of the section use their expertise on food safety to develop and present training programs to commercial food production, retail food services and volunteer organizations.

REGULATIONS
The Food Safety Section is responsible for inspections of restaurants, grocery stores, meat plants, dairies, bakeries and institutions where goods are processed or served.

HOW WE CAN HELP

The section staff has experience and expertise in food safety programs and public education. Maintaining close contact with the agri-food industry and other food agencies allows staff to be current to the needs and changing trends in food safety issues. Using this expertise and knowledge, staff of the Food Safety Section can assist by

• providing certified food hygiene training programs and in-servicing for foodservice personnel
• reviewing Good Manufacturing Practices (GMP) programs for the food industry
• reviewing components of a Hazard Analysis Critical Control Point (HACCP) program for the food industry as part of the compliance inspection program
• providing information, resources, and education to community groups involved with food preparation/ handling
• providing guidance on foodservice and food-processing facility design and maintenance
• providing guidance on food safety-assurance and functions for industry, including recommendations regarding food parameter testing to meet regulatory requirements