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Modern food production began in earnest with the advent of new technologies, such as canning and freezing. New processes allowed for increased outputs and wider distribution networks that far surpassed food production systems of the past. Quantity-oriented food production led to a decrease in number and an increase in size of farming and livestock operations, creating large facilities known as “factory farms”.
The modern consumer soon became much more discerning than his/her historical counterparts. Demands on the food supply evolved beyond quantity, creating a need for safe, economical, nutritious and high quality products – a need that food producers and processors everywhere continually strive to fill. The surplus of resources, market-oriented schemes, and rapid rises in technology created the abundance of food product varieties we encounter today.
In Canada, the production, processing and sale of food is regulated by a complex and stringent system, facilitated primarily by the Canadian Food Inspection Agency (CFIA), Health Canada, and Agriculture and Agri-FoodCanada. These federal organizations work with provincial authorities, the industry, relevant stakeholders, and consumers to maintain a safe and healthy food supply.
In this section you will find information related to:
Food Service & Retail
Navigating Production:
- Resource sheets contain website links related to each topic/issue. They will help direct and enhance your search by providing reputable and relevant links.
- Fact sheets contain balanced, evidence-based information aimed at a general audience. Food and health professionals will also find this information useful when working with consumers/clients.
- Frequently Asked Questions provide brief or long answers to a variety of questions.
- Technical summaries provide a more detailed and scientific description on the chosen topic, geared towards industry professionals and other industry parties. It also includes current regulations, and the latest breakthroughs and perspectives.
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