000 02430nam  2200361zi 4500
0019.938072
003CaOODSP
00520240808102011
006m     o  d f      
007cr cn|||||||||
008240506s2016    oncd    ob   f000 0 eng d
040 |aCaOODSP|beng|erda|cCaOODSP
043 |an-cn---
0861 |aA104-579/2013E-PDF
24500|aFood Safety Action Plan report : |b2012-2013 targeted surveys - chemistry : lead in candy, chocolate, dried herbs and spices.
24610|aLead in candy, chocolate, dried herbs and spices
264 1|aOttawa, Ontario : |bCanadian Food Inspection Agency = Agence canadienne d'inspection des aliments, |c[2016]
300 |a1 online resource (23 pages) : |bgraphs
336 |atext|btxt|2rdacontent
337 |acomputer|bc|2rdamedia
338 |aonline resource|bcr|2rdacarrier
500 |aCover title.
500 |a"RDIMS #5740603."
500 |a"Data tables RDIMS #5616205."
500 |a"Special Surveys, Chemical Evaluation, Food Safety Division."
500 |aIssued also in French under title: Plan d'action pour assurer la sécurité des produits alimentaires rapport : 2012-2013 enquêtes ciblées - chimie : le plomb dans les confiseries, le chocolat, les herbes séchées et épices.
504 |aIncludes bibliographical references (pages 21-23).
520 |a"The Food Safety Action Plan (FSAP) aims to modernize and enhance Canada's food safety system. As a part of the FSAP enhanced surveillance initiative, targeted surveys are used to provide data in order to evaluate various foods for specific hazards. Lead is not permitted to be added to foods; however, due to its widespread presence in the environment, it is detected in all foods, generally at very low levels. Lead can enter the food chain through various pathways, such as uptake from the soil into plants. Contamination of food could also occur during food manufacturing process (e.g., from the use of inappropriate food storage materials, processing equipment, etc.)"--Executive summary, page 3.
650 0|aLead|xToxicology|zCanada.
650 0|aFood adulteration and inspection|zCanada.
7102 |aCanadian Food Inspection Agency, |eissuing body.
77508|tPlan d'action pour assurer la sécurité des produits alimentaires rapport : |w(CaOODSP)9.941597
85640|qPDF|s588 KB|uhttps://publications.gc.ca/collections/collection_2024/acia-cfia/A104-579-2013-eng.pdf