The Regulatory Environment for Food Processing in Saskatchewan Saskatchewan Food Summit March, 2011 Chris Smith, Food Safety Specialist
Dec 16, 2015
The Regulatory Environment for Food Processing in
Saskatchewan
Saskatchewan Food Summit
March, 2011
Chris Smith, Food Safety Specialist
History of Food Production Laws
• Egyptian scrolls - labeling
• Ancient Athens - beer and wines inspected
• Romans - control against fraud and bad produce
• Europe (Middle Ages) - quality and safety of eggs, sausages, cheese, beer, wine, and bread
• Chemist and doctors tried to alert public of adulteration
• Frederick C. Accum (1769 - 1838)
• Named names of adulterating merchants
• Food chemistry gains credibility and accuracy to test for “adulteration”
• First general food laws are adopted and enforced
Saskatchewan Acts and Regulations
• Main regulatory bodies for SK:– Saskatchewan Ministry of Health– Saskatchewan Ministry of Agriculture– Saskatchewan Liquor and Gaming Authority– Agriculture Agri-Food Canada (Canadian
Food Inspection Agency)– Health Canada
Fruit and Vegetables
• Farm gate
• Farmer’s Market
• Provincial regulations
• Federally regulations
Selling of Food – 4 (1)
• Subsection 4. (1) FDA states that:
"No person shall sell an article of food that:– has in or on it any poisonous or harmful substance; – is unfit for human consumption; – consists in whole or in part of any filthy, putrid,
disgusting, rotten, decomposed or diseased animal or vegetable substance;
– is adulterated; or – was manufactured, prepared, preserved, packaged or
stored under unsanitary conditions"
Selling of Food – 5 (1)
• Subsection 5.(1) of the FDA states that:
"No person shall label, package, treat, process, sell or advertise any food in a manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character, value, quantity, composition, merit or safety.”
Dairy and Dairy Products
• Category II– Not exceed 25 litres/day cow milk– Not exceed 100 litres/day other milk
• Category I– Make all dairy products– Market within SK
• Federally registered– Make all dairy products– Export beyond SK
Wines
• Cottage winery– Up to 5,000 – 45,000 litres/yr
production
• Commercial winery– More than 45,000 litre/yr
production
Meat and Poultry• Farm gate sales
– Slaughters own animals– Sells fresh/frozen, ground meat from farm
(previous arrangement)
• SK Health licensed facilities– Slaughters own and others’ animals– Sells fresh/frozen, ground meat, fresh/frozen
sausage, hams, bacon, RTE (ready to eat) from business or other SK venues (except in Saskatoon)
• Provincial license (Domestic Meat Program)– Slaughters own and others’ animals– Sells fresh/frozen, ground meat, fresh/frozen sausage,
hams, bacon, RTE (ready to eat) from business or other SK venues that include in Saskatoon
• Federally registered– Slaughters own and others’ animals– Sells fresh/frozen, ground meat, fresh/frozen sausage,
hams, bacon, RTE (ready to eat) up to export market
Meat & poultry
Dairy and products
Shell eggs and egg productsMaple syrupHoney
Fruit & vegetablesProcessed fruits & vegetables
Fish & seafood
Federally registeredExport beyond SK
Bakery goodsGrain & products
Sport productsSpicesSnacksConfection & sugarEdible oilsAlcoholic & non-alcoholic
Cereals & products
Federally registered
Non-Federally registered
Export beyond SK
Meat & poultry
Dairy and products
Shell eggs and egg productsMaple syrupHoney
Fruit & vegetablesProcessed fruits & vegetables
Fish & seafood
Bakery goods
Meat & poultry
Dairy and products
Shell eggs and egg productsMaple syrupHoney
Fruit & vegetablesProcessed fruits & vegetables
Fish & seafood
Grain & products
Sport productsSpicesSnacksConfection & sugarEdible oilsAlcoholic & non-alcoholic
Cereals & products
Meat, poultry, fish & seafood, diary, f & v, processed f & v, eggs & products, maple syrup, honey
No export beyond SK
Federally registered
Non-Federally registered
Export beyond SK
Things to Consider
• Participate in associations/relevant committees– Government often works with these groups in
regulations development or consultation– Educate self and membership on requirements
• Don’t just tell gov’t what’s not working– Offer alternatives/solutions
• Recognize why regulations are developed– Protect public– Enable commerce
Chris SmithFood Safety Specialist, Livestock Branch
Saskatchewan Ministry of Agriculture
3085 Albert Street
Regina, SK; S4S 0B1
306-787-4692