Food Safety Community of Practice
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Food safety is an expansive field that covers the processes and practices to ensure the safety of food during growing, harvesting, storing, transporting, handling, preparing, and serving to prevent contamination and foodborne illnesses. Hazards in food that can cause illness or injury in humans include microbiological, chemical, and physical. New foods and emerging food trends continuously challenge our current knowledge on safe food handling and processing. Undeclared allergens such as eggs, nuts, dairy, wheat, and soy in food products also pose a threat to consumers, especially those with life-threatening allergies.
To facilitate pan-Canadian networking, learning, and knowledge exchange, the National Collaborating Centre for Environmental Health hosts an online, participant-driven, Food Safety Community of Practice to facilitate knowledge sharing and discussions among environmental public health professionals, industry and academic experts, and policymakers across Canada.
Visit the Community of Practice to learn more and connect with others across the country!
NCCEH forums are intended to support the work of Canadian environmental public health practitioners, policy-makers, and researchers. As the scope of NCCEH forums is within Canada, membership in the forums is currently restricted to North America. If you have any questions, please e-mail [email protected]. Thank you.