Food safety regulation in Canada saves millions of lives from illness each year. Across the country, federal organizations like Health Canada set health standards through strict policies for food businesses and manufacturing. Smaller agencies like the Canadian Food Inspection Agency (CFIA) reinforce policies set by Health Canada at the local level.
Three main organizations under the Canadian Minister of Health monitor overall food safety across the nation. Health Canada is the primary governing body for food safety standards and policies. Health Canada also funds and implements healthy-eating initiatives like 'Canada's Food Guide.' The CFIA is a smaller agency ensuring that regulatory policies are met across all avenues of the food industry. The third organization is The Public Health Agency of Canada, which conducts epidemiological research and surveillance related to foodborne illness.
Various factors inhibit the complete eradication of food-borne disease in Canada. Laws and regulations associated with Health Canada differ by region, which can cause discrepancies from province to province in terms of food safety and risk for Canadians. Furthermore, these federal acts remain ineffective in household kitchens, making it difficult to track and mitigate the spread of food-borne disease.
Focusing further on British Columbia, food safety legislation remains robust, targeting farm-to-table food processing, the food service industry, and food retail. Established in 2012, the Food Safety Act serves as a framework for diminishing contaminants in our food supply. The Ministry of Health's Public Health Act provides health officers with requirements for inspection of businesses involved with food preparation. The Milk Industry Act ensures that all B.C dairy and milk products are safe for consumption. The Fish and Seafood Act along with the Fish and Seafood Licensing Regulations focus on seafood exports in B.C.