Meeting MPI Toronto - November/December 2015 - (Page 18)

FOOD & BEVERAGE RISK AND LIABILITY Sara Zborovski and Simon Hurdon DLA Piper (Canada) LLP hether food is sold off the shelves of a grocery store, at a restaurant or served at a meeting or convention, the bulk of the responsibility for proper compliance with "Non-compliant" products include those that are mislabeled, contaminated or unfit for human consumption. Upon a finding of non-compliance, the Inspectorate will generally work with the industry to achieve compliance. federal food laws and regulations rests on the shoulders Depending on the nature of the non-compliance, penalties of manufacturers, importers and distributors. However, may also be imposed. planners and suppliers have to assume some responsibility to ensure food and attendee safety at all times. The Canadian Food Inspection Agency (CFIA) is In addition to monetary penalties, the risk of recall and criminal prosecution, non-compliant industries also face the risk of litigation. responsible for administering the food-related provisions of a number of federal statutes, including the Food and Drug Act (FD Act) and its Regulations and the soon-to-be- SERVING FOOD AT MEETINGS The Health Protection and Promotion Act (HPPA) and its in-force, Safe Food for Canadians Act (SFCA). regulation, the Ontario Food Premises Regulation, dictate The CFIA oversees industry compliance certain rules that apply to the serving and selling of food through, among other things, food safety at special events. Meeting organizers and venues should inspections by the CFIA Inspectorate. familiarize themselves with the rules under the regulation, Upon a finding of non-compliance, which covers many topics, from food handling, to building the Agency has broad powers to investigate and enforce the criminal maintenance, to requirements for on-site personnel. Further, make sure that all persons who handle the food penalty provisions of Canadian during its preparation, storage or service have attended the food laws. Food Handler Certification Course. Depending on the city in which the meeting is being held, this may even be required. FOOD SAFETY AT THE MANUFACTURER/IMPORTER/ DISTRIBUTOR LEVEL events, making sure that no product being served has been Inspections are undertaken to verify obvious to the guests. A good practice is to have nutritional industry compliance and, if needed, work with the industry to make a non-compliant product compliant with the relevant law(s) and/or regulation(s). Organizers should be cautious in selecting menus for their recalled, or contains a known allergen that would not be information on hand or displayed to prevent the risk of illness or death due to allergic reactions or food poisoning. Ask attendees during pre-registration if they have any dietary restrictions. This is useful information when menu 18 * ME ETING | NOVEMBER/DECEMBER 2015 | LINKEDIN: MPI TORONTO CHAPTER

Table of Contents for the Digital Edition of Meeting MPI Toronto - November/December 2015

President’s Message
Editor’s Word
Upcoming Events
Welcome, New Members!
Going Healthy: Trend Not Fad
The Foodies’ Dine Around
Traditional Holiday Menus with a Twist
Member Spotlight: MPI Toronto’s M+IT Hall of Fame Finalists
Destination Spotlight: Québec
Food & Beverage Risk and Liability
Today’s Menu: Culinary Engagement and Team Building
Chapter Speaks
Winery Events and Then Some
Fueling Our Mind and Bodies
Food & Beverage Trends 2016
Advertisers’ Index &

Meeting MPI Toronto - November/December 2015