Food Directorate's Food Times

Food Times
Recap of August 2014
The Food Directorate's Food Times is back! In an ongoing effort to provide our stakeholders with timely
and useful information pertaining to our activities, Food Times will be issued monthly. This new express
version will report our achievements and progress on specific initiatives and highlight upcoming events
of interest to our stakeholders.

Update on Standard Setting / Guidelines / Regulatory Decisions

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase
Obtained from Bacillus licheniformis strain HyGe329 as a Food Enzyme in Bread, Flour, Whole
Wheat Flour and Unstandardized Bakery Products

On August 1
st
, 2014, the Food Directorates Bureau of Chemical Safety published a Notice of
Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase Obtained from
Bacillus licheniformis strain HyGe329 as a Food Enzyme in Bread, Flour, Whole Wheat Flour and
Unstandardized Bakery Products. Prior to modifying the List of Permitted Food Enzymes, the Bureau of
Chemical Safety completed a detailed safety assessment. As no safety concerns were raised through this
assessment, and since this food additive is already approved for use in Canada, the Department enabled
the use of this food additive as described in the information document.


Notice of Modification to the List of Permitted Food Additives with Other Generally Accepted
Uses to Enable the Use of Powdered Cellulose as a Bulking Agent in Dry Mixes for Sweet Baked
Goods

On August 1
st
, 2014, the Food Directorates Bureau of Chemical Safety published a Notice of
Modification to the List of Permitted Food Additives with Other Generally Accepted Uses to Enable the
Use of Powdered Cellulose as a Bulking Agent in Dry Mixes for Sweet Baked Goods. Prior to modifying
the List of Permitted Food Additives with Other Generally Accepted Uses, the Bureau of Chemical Safety
completed a detailed safety assessment. As no safety concerns were raised through this assessment, and
since this food additive is already approved for use in Canada, the Department enabled the use of this
food additive as described in the information document.

Status of the Dietary Reference Intakes Nomination Process

On August 15
th
, 2014, the Food Directorate released the Status of the Dietary Reference Intakes
Nomination Process. The United States and Canada jointly prioritized the nominated nutrients received in
2013 and decided that a workshop on the potential use of chronic disease endpoints in setting Dietary
Reference Intakes (DRI) values is needed for the nutrients considered highest priority.

Notice of Modification to the List of Permitted Preservatives to Enable the Use of Ethyl Lauroyl
Arginate as a Preservative in Various Standardized and Unstandardized Foods

On August 18
th
, 2014, the Food Directorates Bureau of Chemical Safety published a Notice of
Modification to the List of Permitted Preservatives to Enable the Use of Ethyl Lauroyl Arginate as a
Preservative in Various Standardized and Unstandardized Foods. Prior to modifying the List of
Permitted Preservatives, the Bureau of Chemical Safety completed a detailed safety assessment and a 75
day public consultation. As no safety concerns were raised, either through this assessment or through the
comments received during the corresponding consultation, the Department enabled the use of this food
additive as described in the information document.

Health Canada's Guidance on Safe Cooking and Handling Labelling for Raw Ground Meat and
Raw Ground Poultry

On August 19
th
, 2014, the Food Directorate published the document entitled Health Canada's Guidance
on Safe Cooking and Handling Labelling for Raw Ground Meat and Raw Ground Poultry. The process of
producing ground meat increases the potential for distribution of pathogens within the
product, thereby increasing the risk to consumers if the product is
not properly handled and cooked to a safe
internal temperature. The new voluntary
guidelines for labelling are intended to be
used by retailers, processors and importers to
improve safe cooking and handling
information on packaged raw ground meat and
raw ground poultry products sold in Canada.
The document provides standards on what
information and symbols to include on the label
to enhance consumer recognition and uptake of
proper cooking and handling procedures, and
how the label should be formatted and placed on
ground meat packages so that it can be easily
seen by consumers.

Notice of Modification to the List of Permitted Carrier or Extraction Solvents to Enable the Use of
Methyl Alcohol (Methanol) as a Solvent in the Manufacture of Steviol Glycosides

On August 19
th
, 2014, the Food Directorates Bureau of Chemical Safety published a Notice of
Modification to the List of Permitted Carrier or Extraction Solvents to Enable the Use of Methyl Alcohol
(Methanol) as a Solvent in the Manufacture of Steviol Glycosides. Prior to modifying the List of Permitted
Carrier or Extraction Solvents, the Bureau of Chemical Safety completed a detailed safety assessment. As
no safety concerns were raised through this assessment, and since this food additive is already approved
for use in Canada, the Department enabled this food additive as described in the information document.

New Labelling Requirements for Mechanically Tenderized Beef (MTB)

On August 21
st
, 2014, the Honourable
Rona Ambrose, Minister of Health,
reminded Canadians that the new
labelling requirements for mechanically
tenderized beef (MTB) are now in force.
All MTB products sold in Canada must
now be clearly labelled as mechanically
tenderized and include instructions on
safe cooking. The new labels will
emphasize the importance of cooking
MTB to a minimum internal temperature
of 63C (145F) and turning over
mechanically tenderized steaks at least
twice during cooking to kill harmful
bacteria that may be present and that can
cause food poisoning. These new
labelling requirements are meant to create consistency in the way that information is displayed on MTB
food labels, as well as support consumer choice and enable enhanced food safety practices.

Notice of Modification to the List of Permitted Food Additives with Other Generally Accepted
Uses and the List of Permitted Sequestering Agents to Enable the Use of Trisodium
Pyrophosphate in Unstandardized Foods and Certain Standardized Fish Products

On August 21
st
, 2014, the Food Directorates Bureau of Chemical Safety published a Notice of
Modification to the List of Permitted Food Additives with Other Generally Accepted Uses and the List of
Permitted Sequestering Agents to Enable the Use of Trisodium Pyrophosphate in Unstandardized Foods
and Certain Standardized Fish Products. Prior to modifying the List of Permitted Food Additives with
Other Generally Accepted Uses and the List of Permitted Sequestering Agents, the Bureau of Chemical
Safety completed a detailed safety assessment and a 75 day public consultation. As no safety concerns
were raised, either through this assessment nor through the comments received during the corresponding
consultation, the Department enabled the use of this food additive as described in the information
document.





Notice of Modification to the List of Permitted Preservatives to Modify the Maximum Level of Use
of Potassium Sorbate as a Class 3 Preservative in Cakes, Croissants, Danish Pastries and Muffins

On August 21
st
, 2014, Food Directorates Bureau of Chemical Safety published a Notice of Modification
to the List of Permitted Preservatives to Modify the Maximum Level of Use of Potassium Sorbate as a
Class 3 Preservative in Cakes, Croissants, Danish Pastries and Muffins. Prior to modifying the List of
Permitted Preservatives, the Bureau of Chemical Safety completed a detailed safety assessment. As no
safety concerns were raised through this assessment, and since this food additive is already approved for
use in Canada, the Department enabled this food additive as described in the information document.

Risk Communication Webpostings

Risks of Drinking Raw Milk

On August 6
th
, 2014, Health Canadas Food Directorate issued the advisory Risks of Drinking Raw Milk
to remind the public that raw (unpasteurized) milk may contain bacteria that can cause serious health
conditions. Although raw milk is not allowed to be sold in Canada, people have become ill after drinking
it when visiting farms. Health Canada would like to remind Canadians that any possible benefits are far
outweighed by the serious risk of illness from drinking raw milk.

Allergens and Food Safety at School Whats in your childs lunch

On August 20
th
, 2014, Health Canadas Food Directorate issued the advisory Allergens and food safety at
school whats in your childs lunch to remind parents on the importance of allergy awareness in
schools. Allergic reactions to some foods can be life-threatening to allergic children and because of this,
many elementary schools are now restricting certain foods from students lunches. It is therefore
important to follow the school's food allergen policy closely, even if your child does not have allergies.

Home Canning Prepare it safely

On August 25
th
, 2014, Health Canadas Food Directorate issued the advisory Home Canning prepare it
safely to inform Canadians about the dangers involved in unsafe canning practices, as well as provides
advice on home canning and bottling of seafood to help avoid the dangers of foodborne illnesses.

Items to Note

Nutritional Labelling Consultation
From July 14
th
to September 11
th
, Health Canada is consulting consumers and stakeholders on proposed
changes to nutritional labelling. At the beginning of the year, Health Canada initiated a consultative
process to learn more about the needs, understanding and use of food labels by parents, consumers and
other stakeholders. The feedback received, along with a technical review of best practices have been
taken into consideration by Health Canada to develop the proposed nutrition labelling changes.
Provide your feedback before September 11, 2014 by completing the following survey: Participate Now



Food Preservation: The Science You Eat
Ancient Methods, Modern Science: A New Exhibition
About Food Preservation - Health Canada is proud to
sponsor a new exhibition, Food Preservation: The
Science You Eat at the Canada Agriculture and Food
Museum. The exhibition explores how human
ingenuity and scientific inquiry have made our food
last longer from ancient root cellars to irradiation and
beyond.The new exhibition is part of the Museums
five-year commitment to food literacy. The Food
Directorate is playing an important role in the plan,
now in its second year, through sponsorship and
participation on the Museums Food Science
National Advisory Committee. Visit the Canada
Agriculture and Food Museum website today to plan your visit.

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