Food Grading and Food Safety

1. Food Grading and Food Safety In Canada

2. What is food grading? • Designed to improve food safety • Graded according to national and provincial standards

3. Who does the inspections? • CFIA- Canadian Food Inspection Agency • Government agency • CFIA website

4. What is in your meat!

5. Meat and Poultry Grading • Inspected for wholesomeness prior to actual grading • Grading is voluntary and must be paid for by producers • Same standards across the country no matter where the meat or poultry is produced • Red meat has 4 grades (Prime and A levels) • Poultry can only be graded as Level A • For More Information Cleavers

6. Meat Grading Chart

7. Meat Grading Marbling refers to the fine white streaks of fat running through the lean beef. Marbling enhances the eating quality of beef by increasing tenderness, juiciness and flavour

8. Eggs and Egg Products Grading • All shell and eggs and egg products are inspected • In a grading station, eggs are received, washed, candled, weighed and packed into containers with the applicable federal grade name in an inspected, sanitary environment. • Receiving:Eggs are received and held in a sanitary, refrigerated holding area which is separate from the area where the eggs are graded. • Washing:Eggs are washed and sanitized in water of regulated temperature and acidic balance. Washing removes dirt and any bacteria adhering to the shell. • Candling:Eggs pass over a bright candling light by means of a conveyor that transports and, at the same time, rolls the eggs. The light makes the internal contents of the egg visible allowing a determination of internal defects to be made (i.e. blood spots, meat spots, rot, poor quality yolk, air cell size, etc). By rolling the eggs as they pass over the candling light, the entire outer surface of the egg can be seen by the grader. • The light makes cracks in the shell visible (some cracks are very difficult to see until candled) and also allows dirt, stains, or excessively rough shelled eggs to be seen. By this process, the Candler can determine whether each egg meets the grade requirements for Canada A. Defective eggs, leaking eggs and rejects are removed by the Candler and the eggs that meet Canada A grade requirements proceed to the scales to be weighed.

9. Eggs and Egg Products Grading • Weighing:Eggs are weighed and sorted according to size category for Canada A grade eggs (Jumbo Size, Extra Large Size, Large Size, Medium Size, Small Size and Peewee Size). Each of the sizes has a weight requirement that must be met. • Packing:Eggs are packed in containers according to their grade and size (if Canada A grade). • Storage:Eggs are stored at an appropriate temperature in the Graded Cooler until they are loaded into a vehicle for transport to the retail location

10. Egg Grading • Grade A • Eggs sold at grocery stores in Alberta are primarily Grade A eggs.When examined at the grading station, Grade A eggs must meet the following requirements: • Thick white • Round, well centered yolk • Small air cell (less than 5 mm deep) • Clean, uncracked shell with normal shape Look for this symbol on egg cartons as your guarantee of top quality

11. Egg Grading Canada Grade A Egg Weights

12. Egg Grading • Grade B • These eggs are mostly used for commercial baking or go to hospitals, restaurants, etc. Very few are sold at retail stores. • Yolk is slightly flattened; white is thinner. • Shell is un-cracked and may have a rough texture; and/or be slightly soiled and stained. • Grade C • The lowest egg grade, these are used in the production of processed egg products only. They are not sold in grocery stores. • Yolk is flattened and may be oblong in shape; white is thin and watery. • Shell may be cracked and/or stained.

13. Imported Food Grading • The Canada Border Services Agency (CBSA) is responsible for the initial import inspection of food, agricultural inputs and agricultural products. The CFIA sets the policies and regulations for these importations and they are enforced by CBSA at Canadian entry points.

14. Nutritional Claims

15. Nutritional Claims • There are two types of nutrition claims on foods: • nutrient content claims • health claims. • These claims must also follow certain rules from Health Canada to make sure that they are consistent and not misleading. • These claims are optional and may be found on some food products.

16. Nutrient Content Claim • A nutrient content claim can help you choose foods that contain a nutrient you may want more of. Look for words such as: • Source, such as source of fibre • High or good source, such as high in vitamin A or good source of iron • Very high or excellent source, such as excellent source of calcium • A nutrient content claim can also help you choose foods that contain a nutrient you may want less of. Look for words such as: • Free, such as sodium free or trans fat free • Low, such as low fat • Reduced, such as reduced in Calories • Keep in mind, because nutrient claims are optional and only highlight one nutrient, you still need to refer to the Nutrition Facts table to make food choices that are better for you. • Table of Claims

17. Health Claims • A health claim can help you choose foods that you may want to include as part of a healthy diet to reduce risk of chronic diseases. An example of a health claim is a healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer. • Keep in mind, because health claims are optional and only highlight a few key nutrients or foods, you still need to refer to the Nutrition Facts table to make food choices that are better for you. • Other health claims

18. Video on Nutrient Claims

19. What claims can you think of ? In a small group make a list of products and nutritional claims!