(NC)— Food safety is an important topic that deserves attention and action by everyone. News reports on food recalls can be disturbing to consumers and leave them wondering why this keeps happening and may raise concerns that food is unsafe.
As Canada introduces new regulatory changes requiring increased testing, this will lead to more recalls and more recalls means that Canada's food safety system is working. There have been numerous product recalls so far this year related to food borne pathogens, such as Listeria and Salmonella, and other health hazards, and all are done to protect the health of consumers.
There are a number of resources that consumers can access at their fingertips to keep them informed about food product recalls. Individuals can subscribe and receive health and safety email alerts from the CFIA's website (www.inspection.gc.ca).
Product recall notices provide specific details that consumers can check to determine whether product they have is affected. This information usually includes, brand and product name, package size/weight, product code (UPC) and Best Before date. Recalls are very specific to the product listed and generally do not extend to other products. When unsure, consumers can also call the company directly to ask if a product has been recalled which is provided on the product recall alert. Major recalls like last summer's listeriosis outbreak or the salmonella found in peanut products that were linked to numerous counts of serious illness are very rare.
UPC Code: This is the numeric code located directly below the bar code.
Best before dates: On Kwik Lok tabs best before dates are indicated by the two letters and two numbers stamped, for example MR 25 (indicates March 25), in ink on the coloured Kwik-Lok tag found on the end of the package of the product.
There is also a lot that people can do at home to maximize the safety of the foods they eat and prepare. Safe food practices include: regularly washing and drying hands, thoroughly cleaning surfaces and utensils, particularly when switching tasks; refrigerating perishables within two hours of purchase or preparation; keeping raw meats, seafood and other foods separate; thoroughly cooking food to a minimum of 74°C or 165°F; using opened packages of food such as deli meats quickly; and washing all raw fruit and vegetables before eating.
- News Canada