Montreal inspection division Flashcards
What is the mission statement of the division of Montreal for food inspection?
Ensure the quality and safety of foods prepared, served and sold by all food establishments of the restaurant, retail, production, distribution and wholesale sectors in Montreal
Redo the table on slide 6 of ppt
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How many establishments are there under inspection?
13 900
What are the different governmental autorities that share the responsability of food inspection in Quebec?
Federal
- Health Canada
- Canadian Food Inspection Agency
- Agriculture Canada
- Fisheries and Oceans Canada
Provincial
- Ministry of agriculture, food and fisheries (MAPAQ)
Municipal
What is the role of Health Canada?
Determine policies and regulations on the matters of health, safety and the nutritional value of foods sold in Canada (FDA)
What is the role of the CFIA?
- Administrate and apply the food labeling policies
- Mandated to safeguard Canada’s food supply (plants and animals)
- Inspect all major Canadian food establishments (slaughterhouses)
- Inspect food establishments that import or export food across provincial or national borders
What is the role of the MAPAQ?
- Inspect and apply provincial laws and regulations to provincially monitored food establishments outside Montreal
- Establish agreements with the CFIA
- Inspect animal production and transportation
What is the role of the city of Montreal food inspection division?
- MAPAQ subcontractor
- Apply the MAPAQ inspection system, laws and regulations throughout the island of Montreal
- Inspect food retailers, restaurants, distributors, wholesalers
What are the laws and regulation for the provincial?
Food products act
What are the laws and regulation for the federal?
Food and drug act
Consumer packaging and labelling act
What are some inspections of the city of MTL?
- Planned/regular (Risk Based Inspections)
- Follow up inspections
- Complaints, fires, power failures, special inquires or investigations
- Food recall verifications
- Food poisoning investigations
- Label verifications
- Food sampling
- Seasonal events (festivals)
What are the 5 M (similar to HACCP) ? What are they?
- Matière (Matter-food)
- Method
- Main d’oeuvre (Food handler)
- Matériel (Material)
- Milieu (Environment)
Critical points
What are the 5 M (similar to HACCP) ? What are they?
- Matière (Matter-food)
- Method
- Main d’oeuvre (Food handler)
- Matériel (Material)
- Milieu (Environment)
Critical control points inspection
What is part of an inspection report?
- Critical control point inspection (5M)
- Laws and regulations
- Observations and comments
- Copy explained and left on site
What are some warnings that can be on the report?
- Time-temperature abuse
- Unsafe food handling
- Foods from unapproved suppliers
- Pest control problems
- Major cleaning problems
- Undeclared allergens
