Food Bulletin - June 2010With summer around the corner, the industry is really heating up. This newsletter is packed with industry news, calls for comments and more. June is also a great time for training courses that can help your organization improve profitability and succeed in niche markets. Sign up now, before school's out for summer. Industry newsWanted: your input on changes to Regulation 386 - Maple ProductsOMAFRA is moving to modernize Regulation 386 (for maple products) under the Farm Products Grades and Sales Act. As a first step, we are seeking input from you, our stakeholders. You will find an information paper on our website that describes the proposed changes. There is also a link for email comments. We must receive your comments and feedback by July 16, 2010. View a summary of the proposed changes now (with links to related legislation, a discussion paper and other information) The proposed changes will help us:
Next steps:
Help us make Ontario's maple industry work smarter! Guelph Food Technology Centre takes the lead in food safety certificationDemand for certification is growing in the food industry. It's a great way to separate your business from the rest of the competition. Now, the Guelph Food Technology Centre (GFTC) has just become the first organization based in Canada to be accredited by the American National Standards Institute (ANSI). The GFTC can now certify Canadian food businesses based on two key global standards:
What does this mean to the Canadian food industry?These standards are recognized by the Global Food Safety Initiative. Regulators in the U.S. are also considering incorporating them into federal legislation. Being certified to global standards may make it easier for North American food and beverage companies to tap into foreign markets, including the U.S. ANSI accreditation also assures clients that the GFTC's management system is accountable, current and compliant (to ISO Guide 65). Before receiving ANSI approval, the GFTC had to pass through an extensive review of its written policies and documentation, as well as a thorough evaluation of auditors in the field. Call for data on methyl eugenol: due August 21, 2010Health Canada's Food Directorate is asking food industry stakeholders to gather data about the use of:
The main source of methyl eugenol is food. It is a naturally occurring substance found in the essential oils of several plant species such as basil, tarragon, lemon grass, bay leaf, nutmeg, allspice, cloves and mace. It has also been found in oranges, bananas and grapefruit juice. Why is Health Canada asking for this data?Draft research reports released in March 2010 noted that methyl eugenol is entering or may be entering the environment in a quantity or concentration or under conditions that may constitute a danger in Canada to human life or health. But no Canadian data were available to estimate dietary exposure to methyl eugenol. As a result, the Food Directorate is following up with stakeholders to:
What data do I need to provide?Where applicable, you need to capture:
How do I submit my organization's data?You can send your report by mail to: Health Canada Bureau of Chemical Safety Tunney's Pasture, PL: 2203B 251 Sir Frederick Banting Driveway Ottawa, Ontario K1A 0L2 Or, send your report by email to: bcs-bipc@hc-sc.gc.ca Have your say on gluten-free labellingAre you or your business affected by the changes now being discussed for gluten-free labelling? If so, Health Canada wants your input. This is your chance to tell government what you think about their plan to revise the regulations for gluten-free labelling. Feedback is welcome from both the public and stakeholders. Deadline for comments: July 11. Call for comments on the new guide for Scientific Research and Experimental Development ReviewsIs your organization engaged in research that could qualify for the Scientific Research and Experimental Development (SR&ED) tax program? If so, you may be affected by recent changes to the guide used by the Canada Revenue Agency (CRA) to review and evaluate claims. As of June 1, two new documents have replaced the Guide to Conducting a Scientific Research and Experimental Development Review Part 1: The Technical Review dated January 14, 2000. These documents are:
How to provide your commentsAs the CRA moves to finalize the Guide, it would like to know:
Deadline for comments: August 1, 2010. Please email your feedback to: sred-rsde@cra.gc.ca. What's new in ONT-TAXS online?ONT-TAXS online offers secure, simple and convenient access around the clock to your Ontario business tax accounts. Now it's even better. With the latest enhancements you can easily: o Send a secure electronic message to a ministry representative using the Messages feature. o Process returns online for Gas, Fuel and Tobacco Tax. You can even upload these returns using an XML data file. o View a PDF copy of letters that the ministry sends to your business. Test drive ONT-TAXS online now! Or, to learn more, visit ontario.ca/revenue. EventsRaising the Bar: Recognition of excellence in food and beverage sustainabilityBanquet and gala - November 4, 2010 - Pearson Convention Centre, Brampton Mark your calendars for Canada's premiere sustainability event for the food and beverage processing industry. On November 4, 2010, companies from across Canada will gather to recognize excellence in sustainability. The evening will feature:
Cost: Registrants from Ontario-based companies in the food and beverage industry pay only $197.50. Contact: Denise Horseman at dhorseman@gftc.ca or call 519-821-1246 ext. 5068. TrainingThese courses are all available from non-profit education institutions. Foods as Natural Health ProductsWhen: June 10, 2010 Where: Guelph Food Technology Centre, 88 McGilvray Street, Guelph, ON, N1G 2W1 What you will learn: Gain a clear and in-depth understanding of a new guidance document, "Classification of Products at the Food-NHP Interface: Products in Food Format." Who should attend: Food scientists, ingredient suppliers, lab personnel, owners and operators of food businesses, plant managers and supervisors, product development managers and personnel, public health inspects and more. Cost: $467 for members; $519 for non-members Statistical Process Control for the Food IndustryWhen: June 14-16, 2010 and October 13-15, 2010 Where: Guelph Food Technology Centre, 88 McGilvray Street, Guelph, ON, N1G 2W1 What you will learn: Learn the techniques used to optimize product quality and maximize financial returns in the food industry - including SPC techniques and applications. Learn how to choose and construct control charts most appropriate for your own application. Who should attend: Global food safety coordinators and managers, owners and operators of food businesses, plant managers and supervisors, quality managers and supply chain managers. Cost: $933 for members; $1,037 for non-members Integrating Lean into Supply Chain ManagementWhen: June 15-16, 2010 Where: Excellence in Manufacturing Consortium, Renfrew, ON [Course repeats in Brockville, June 17-18, 2010] What you will learn: Understand traditional supply chain management in terms of the relationship between the company supply chain and the organization's core competence and strategic objectives. Learn to apply lean principles and other best practices. Who should attend: All those associated with or directly involved with Supply Chain Management, including: quality assurance, manufacturing, logistics, distribution, purchasing, finance, engineering and sales as well as key decision makers such as general managers and CFOs. Cost: $645 for members; $745 for non-members Processed Meat Manufacturing: Products, Ingredients and CalculationsWhen: June 16-18, 2010 Where: Guelph Food Technology Centre, 88 McGilvray Street, Guelph, ON, N1G 2W1 What you will learn: Understand the principles of safe manufacture of processed meat products (i.e. sausages, bacon, ham, deli style cuts). Gain the knowledge, skills and tools necessary to manufacture a high quality product in this three-day, hands-on meat processing workshop. Who should attend: Food scientists, ingredient suppliers, product development managers and personnel, R&D managers and staff. Cost: $1,420 for members; $1,578 for non-members Gluten-free BakingWhen: June 17, 2010 Where: Guelph Food Technology Centre, 88 McGilvray Street, Guelph, ON, N1G 2W1 What you will learn: Understand gluten intolerance and its effect on consumer health. Learn how to create gluten-free formulas, using alternative flours and their functional products. Gain a clear understanding of labeling requirements for products that contain gluten. Who should attend: Anyone interested in creating gluten-free products or needing to understand labeling requirements for products that contain gluten. Cost: $426 for members; $473 regular The 3 A's of Leadership and Authority - Level 2When: June 29, 2010 Where: Loyalist College, 284B Wallbridge-Loyalist Rd., Belleville, ON K8N 5B9 What you will learn: Gain new insights into the use and misuse of authority. Discover and apply practical ways to use organizational authority to lead individuals and teams to a higher level of contribution. Who should attend: All managers, supervisors and others who have completed level one of this series. Cost: $529 plus taxes. Includes binder/materials, parking and lunch. Food Processing Safety TechniquesWhen: This full-time, one-year certificate program starts in September 2010 Where: Durham College, 2000 Simcoe Street North, Oshawa, ON L1H 7K4 What you will learn: Learn all the main safety components required to work in the food processing industry. Ensure safe food production following government regulations and practices using automated high-speed equipment in a global competitive environment. Who should attend: Students, workers who seek a career in the food processing industry. Cost: $2,350 (tuition) For more information: Toll Free: 1-877-424-1300 Local: (519) 826-4047 E-mail: ag.info.omafra@ontario.ca
|
|||||||
