Programs that accept and, where possible, attempt to resolve complaints regarding the purity, safety, wholesomeness, packaging, weighing, labeling or other problems with meat, poultry, fish, eggs, dairy products, produce, packaged foodstuffs or other food products. Included are complaints regarding food contamination, discolouration or adulteration; pesticide residues; false grading or marking; misbranding; content or quantity labeling errors; or other deceptive packaging or labeling practices. Also included are programs that accept and manage complaints about pet food and animal feed.
Programs that are designed to increase public awareness of the measures people can take when they shop for, store, prepare, cook, defrost or reheat food to reduce the risk of foodborne illness. Topics may include proper storage and cooking temperatures, avoidance of cross-contamination, the importance of hand washing and disinfecting kitchen surfaces, safe thawing practices, prompt refrigeration of leftovers, condiment safety, animal drugs and feeds, food irradiation, bioengineered fruit and produce, dietary supplements, food allergies, food colours and additives, fat and sugar substitutes, pesticides and other contaminants, food concerns during pregnancy and tips regarding specific foods with known risk factors. Food safety education programs may target school children; consumers; or food service workers, managers, cooks, bartenders, servers and dishwashers in restaurants, hotels, schools, child care centres, long-term care facilities and other establishments that prepare and serve food.
The above terms and definitions are part of the Taxonomy of Human Services, used here by permission of INFO LINE of Los Angeles.