Meeting MPI Toronto - November/December 2015 - (Page 18)
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 Handler Certification Course. Depending on the city in
which the meeting is being held, this may even be required.
FOOD SAFETY AT THE
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)
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
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
Winery Events and Then Some
Fueling Our Mind and Bodies
Food & Beverage Trends 2016
I Spy MPI
Advertisers’ Index & Advertisers.com
Meeting MPI Toronto - November/December 2015