ALBERTA FOODBORNE ILLNESS AND RISK INVESTIGATION PROTOCOL
Developed by
Canada Alberta Partners in Food Safety (CAPiFS)
With participants from:
Alberta Health
Alberta Agriculture and Rural Development
Canadian Food Inspection Agency
Alberta Health Services
Health Canada
ProvLab Alberta
This protocol is based on the Canada Foodborne Illness Outbreak Response Protocol
(FIORP) to Guide A Multi-jurisdictional Approach (2010), which was developed by a
partnership among Provincial/Territorial Governments, the Public Health Agency of Canada,
Health Canada and the Canadian Food Inspection Agency
TABLE OF CONTENTS
I. DEFINITIONS........................................................................................................................ 3
II. BACKGROUND .................................................................................................................... 4
III. INTRODUCTION .................................................................................................................. 4
IV. SCOPE ................................................................................................................................ 4
V. RESPONSIBILITIES ............................................................................................................. 4
VI. STEPS IN PROCESS
....................................................................................................... 6
A) OUTBREAK/UNACCEPTABLE FOOD RISK IDENTIFICATION AND INITIATION OF
PROTOCOL ............................................................................................................. 6
B) OUTBREAK/UNACCEPTABLE FOOD RISK INVESTIGATION COORDINATION .... 7
1. Foodborne Illness and Risk Investigation Coordinating Committee (CC) .......... 7
2. Purpose of the CC ............................................................................................ 7
3. Contacts for the Initiation of the CC .................................................................. 8
4. Purpose of Initial Meeting of the CC ................................................................. 8
5. On-going Communication .................................................................................. 8
C) INVESTIGATION ACTIVITIES..................................................................................... 8
1. Epidemiological Investigation ............................................................................. 8
2. Food Product and Environmental Investigation .................................................. 9
3. Laboratory Investigation..................................................................................... 9
D) TRACE BACK OF IMPLICATED PRODUCT AND RECALL ...................................... 10
E) TAMPERING AND TERRORISM............................................................................... 10
F) OUTBREAK/RISK RESOLUTION .............................................................................. 10
G) POST-INVESTIGATION REVIEW ............................................................................. 10
H) PUBLIC COMMUNICATIONS ................................................................................... 11
I) INFORMATION EXCHANGE WITH INDUSTRY ......................................................... 11
J) REVIEW OF THE ALBERTA PROTOCOL ................................................................. 11
VII. REFERENCES .................................................................................................................. 12
VIII. APPENDICES
1. Illustration of potential flow of information during a foodborne illness and risk investigation
..................................................................................................................................... 13
2. Post -Investigation Review Template...............................................................................14
3. List of Initialisms ........................................................................................................... 15
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I. DEFINITIONS
Definitions below include common terms referred to in this document:
Foodborne Illness Outbreak
Refers to any cluster of human illness, an
investigation of which shows either epidemiological
or laboratory evidence of an association with a
common food.
Commercial Food
Includes any article manufactured in Alberta and
sold or represented for use as food or drink for
human beings and any ingredient that may be
mixed with food for any purpose whatever. This
would not include food prepared and served by a
single location foodservice operation. e.g.
Restaurant or Institution.
Outbreak
An incident in which two or more persons that
experience similar illness after a common
exposure.
Unacceptable Risk to Human Health
The exposure of the public, or a population at risk,
to the foodborne biological, chemical or physical
hazard could cause adverse health consequences.
Health risks classified under Health Canada’s
definition of Health 1 and Health 2 hazard related
to food is also considered an unacceptable risk to
human health. (See Health Canada website.)
Class I Recall
A situation in which there is a reasonable
probability that the use of, or exposure to, a
violative product will cause serious adverse health
consequences or death.
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II. BACKGROUND
Canada Alberta Partners in Food Safety (CAPiFS) is a partnership agreement between the
Government of Canada, represented by the Canadian Food Inspection Agency (CFIA) and Health
Canada (HC), and the Government of Alberta, represented by Alberta Health (AH), Alberta Health
Services (AHS), and Alberta Agriculture and Rural Development (ARD). The purpose of the
partnership is to improve the efficiency and effectiveness of food safety efforts in the food
production continuum in Alberta by undertaking initiatives that will result in a more integrated
approach to food safety in the province. One of these initiatives undertaken by the CAPiFS
Emergency Preparedness and Response (EPR) Project Team was the Alberta Foodborne Illness
and Risk Investigation Protocol (FIRIP) (referred to as the Alberta Protocol or FIRIP in this
document).
III. INTRODUCTION
The FIRIP provides the framework for a coordinated response to outbreaks linked to a commercial
food product processed in Alberta, should a coordinated response be deemed necessary, as
indicated in the “scope” and “steps in process” sections. It is based on the Canada Foodborne
Illness Outbreak Response Protocol (FIORP) to Guide a Multi-jurisdictional Response (2010), also
referred to as the Canada Protocol. The Canada Protocol will provide guidance in response to
outbreaks linked to a commercial food product exported from or imported/distributed to Alberta.
The CAPiFS EPR Team developed the Alberta Protocol. Members of the EPR Team included key
stakeholders involved in foodborne illness outbreak investigations within Alberta - all members of
CAPiFS, as well as the ProvLab Alberta (PL).
IV. SCOPE
This document focuses on coordinating the response to a regional, provincial or potentially national
foodborne illness outbreak linked to a commercial food product processed in Alberta involving
multi-jurisdictional agencies within Alberta responsible for food safety.
This protocol will be used by all CAPiFS partners to ensure a coordinated response whenever an
Alberta-produced commercial food is linked, suspected to be involved in or has the increased
potential to cause a foodborne illness outbreak (with the exception of Clostridium botulinum which
has its own reference guide – see Annex 5 of the Canada Protocol, 2010). In 2006, the PL notified
all of its stakeholders in the province that all botulism testing will be referred to the Botulism
Reference Services in Ottawa. The PL will continue to work with submitters on coordinating,
communicating the referrals to Ottawa, and ensuring receipt of results are reported back to the
submitters in a timely manner.
In the event that a foodborne illness outbreak (or the potential for one) has multi-jurisdictional
implications, as per the protocol, an ad hoc Foodborne Illness and Risk Investigation Coordinating
Committee (CC) will be established within Alberta to determine if a coordinated response among
the partners is necessary and, if applicable, to coordinate that response. The partners
acknowledge that variations from this protocol may be required to fulfill their respective legislative
mandates.
V. RESPONSIBILITIES
In Alberta, the response to foodborne illness outbreaks is often shared between local, provincial
and federal jurisdictions and requires cooperation and teamwork among all agencies involved.
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Alberta Agriculture and Rural Development (ARD)
ARD has a supporting role during any potential foodborne outbreak. ARD’s Food Safety and
Animal Health Division (FSAHD) has laboratory testing capabilities and Food Safety Specialists
who provide information and knowledge to Alberta’s food producing and processing sector. They
work with industry to help them develop good production and processing practices, assess and
identify hazards and implement safe food systems based upon Hazard Analysis Critical Control
Point (HACCP) principles. The Regulatory Services Division (RSD) of ARD is responsible for
administering and providing support to 14 different statutes and 23 sets of regulations as well as
for maintaining and enhancing public confidence in Alberta-inspected food of animal origin by
ensuring consistency and coordination of investigation and enforcement activities as required.
Alberta Health (AH)
AH generally has responsibilities for coordinating communication among agencies involved in
foodborne outbreak investigations associated with a commercial food. However, this is not an
exclusive role, and the CC may determine that another agency is more appropriate under the
circumstances. All notifiable diseases and outbreaks, including foodborne illnesses, are reported to
Alberta Health and entered into a provincial surveillance system.
Alberta Health Services (AHS)
Environmental Public Health
AHS-Environmental Public Health has the legislative mandate to investigate foodborne
illness outbreaks and will assume the leadership role in the outbreak investigation with the
exception of federal lands. Outbreaks are reported to Alberta Health.
ProvLab Alberta (PL)
The PL provides laboratory support and interpretation of all results from laboratory
investigations to AHS and AH for all foodborne/enteric outbreak investigations.
The Microbiologist-on-call at the PL will:
provide guidance and consultation with respect to potential causative agents,
provide advice on the best assays to be performed based on the presenting clinical
syndrome under investigation,
ensure proper testing is performed in the laboratory and prioritize testing as required,
assign an exposure incident (EI) number to efficiently track all samples submitted to
the PL as part of the outbreak investigation,
interpret and communicate region/zone-specific results back to the submitter and
AHS,
provide access to results on a secure PL web site,
communicate with front-line acute care laboratories via Alberta MicroNet as required
during the course of the investigation by the CC.
communicate and post molecular typing data as required with PulseNet Canada
communicate with the NML as necessary,
communicate and share laboratory data, e.g. PFGE typing data with AHS, AH, ARD,
CFIA, NML and other laboratories as required and agreed to by the CC,
provide final summary/report of laboratory outbreak investigation as required by the
CC.
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Canadian Food Inspection Agency (CFIA)
The CFIA delivers all federal inspection and enforcement services related to food. This includes
administering and enforcing 13 federal acts, affecting all stages of the food continuum through
investigation, issuing and coordinating food recalls, monitoring the effectiveness of food recalls
through verification checks and managing the risks in food related incidents. The CFIA will work in
collaboration with the PL and/or ARD to share food associated isolates for further testing and
characterization against human associated isolates, e.g. molecular typing, and encourages local
sharing of isolates in parallel to sending to NML, as typing can be faster than sending away, and
shared quickly through PulseNet.
First Nations and Inuit Health Branch-AB Region (FNIHB)
For populations living on reserves in Alberta, food safety issues are the responsibility of Health
Canada’s First Nations and Inuit Health Branch. Within Alberta, FNIHB-AB Region will investigate
and take the lead role in foodborne outbreak investigation for outbreaks originating in a FN
community. Any outbreaks in First Nations communities are reported to Alberta Health in the same
manner as AHS.
ALL PARTIES
In the instance of an unacceptable food risk, the partner with the jurisdiction over the affected
product will assume the leadership role in the investigation of the product.
VI. STEPS IN PROCESS
Refer to Appendix 1 for a Flowchart of the Alberta Foodborne Illness and Risk Investigation
Protocol, which is discussed in detail below.
A) OUTBREAK/UNACCEPTABLE FOOD RISK IDENTIFICATION AND INITIATION OF
PROTOCOL
A potential foodborne illness outbreak and/or risk investigation may be identified by the
partners and/or initiated in this protocol by the following routes:
1. Example #1 - Human illness linked to potential foodborne hazard
a) The outbreak is the potential result of a contaminated commercial food product
manufactured in Alberta which is distributed intra or interprovincially or
internationally. AHS would notify Alberta Health, which, in turn would notify the
CFIA, FNIHB and ARD. (foods shipped outside of Alberta would trigger the Canada
Protocol)
b) AH, AHS, FNIHB or the PL may identify an unusual increase in the number of cases
of enteric illness as a result of routine surveillance activities at the local, provincial or
national level. They may follow up with an investigation that demonstrates that a
specific Alberta-produced commercial food may be implicated in a foodborne illness.
c) The outbreak may be identified as a result of investigation(s), sample monitoring,
surveillance or information provided by other provincial or federal departments or
foreign governments.
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2. Example #2 – Foodborne hazard identified that poses an unacceptable risk to human
health
a) Consumer complaints concerning a commercial food followed by an investigation
demonstrates that the food could potentially be implicated in a foodborne illness.
a. Process deviations identified during inspection activities could result in the
production of foods that may pose a health risk to the consumer if the foods are
distributed.
b) Notification from a manufacturer/processor/importer uncovers a problem that has
the potential to cause an outbreak.
c) Information from other countries indicates an exported food has the potential to
cause illness.
d) Information may be identified by partners as a result of investigation(s), sample
monitoring, surveillance, or information provided by other provincial or federal
departments or foreign governments. Upon the identification of a potential
foodborne illness outbreak or an unacceptable foodborne hazard associated with a
food product processed in Alberta, the investigator(s)/field staff are responsible to
personally advise the Coordinating Committee initial contact within their agency.
e) If an agency is not sure if the risk is unacceptable it should inform the partners by
contacting those listed as Coordinating Committee contacts on page 8.
B) OUTBREAK/UNACCEPTABLE FOOD RISK INVESTIGATION COORDINATION
1. Foodborne Illness and Risk Investigation Coordinating Committee (CC)
If the outbreak or unacceptable food risk has multi-jurisdictional implications, the agency’s
CC initial contact will personally advise the other designated initial CC contacts by the
fastest means possible to alert the other agencies. At the discretion of any of the agencies
involved, the CC may be activated within Alberta to coordinate activities and share
information. Initial contacts on the CC will represent Alberta Health (AH), Alberta Agriculture
and Rural Development (ARD), Canadian Food Inspection Agency (CFIA), ProvLab AB
(PL), Alberta Health Services (AHS) and Health Canada‘s First Nations Inuit Health BranchAB Region (FNIHB) representatives.
2. Purpose of the CC
a) The initial purpose of the CC will be communication – sharing information on a
potential outbreak.
b) If further action is necessary, the CC could be responsible for:
i. Coordination of a provincial outbreak response and investigation
ii. Joint risk management
iii. Joint decision-making
iv. Coordination of follow-up/corrective actions
v. Dismantling of CC once the outbreak is resolved and prepare for the CC to
conduct a post-outbreak review session
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The CC is to function as a joint risk management team. However, the CC recognizes that
each agency has different legal responsibilities and mandates which must be respected.
Any decision made by an individual agency within its mandate relating to the purpose of the
CC should be communicated with all the CC members.
3. Contacts for the Initiation of the CC
The list of initial contacts for the CC is provided as a separate document, “FIRIP
Coordinating Committee Contact List YYYY MM DD”, and will be updated as required.
The initial contacts may delegate the appropriate people to be members of the CC. Other
agencies, such as Health Canada, may be represented on the CC, as designated by the
CC.
4. Purpose of Initial Meeting of the CC
Initial meeting should occur within one to two calendar days upon activation of the
Protocol. At the initial meeting, CC members will share information regarding facts,
investigative information and potential events to determine if there is a need to develop
and/or enact the following:
a) Identify a chairperson (also ensures documentation of meetings)
b) Develop an action plan and designate working groups as needed;
c) Determine what further investigation is required;
d) Make recommendations for further investigation and assignment of responsibilities;
e) Clarify official communication leads.
5. On-going Communication
The CC members will gather and discuss information via conference calls, and/or
meetings, as required.
C) INVESTIGATION ACTIVITIES
The CC will ensure the coordination of data collection and information sharing during all
investigative activities, including:
1. Epidemiological Investigation
a) AHS will lead the epidemiological investigation with the exception of those on
federal lands.
b) The Public Health Agency of Canada (PHAC) can be called in for epidemiological
assistance by AH or FNIHB.
c) When a potential food related outbreak involves more than one province,
coordination of the epidemiological information and operational guidance for
national and international outbreaks will follow the Canada Protocol (2010).
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Every effort should be made to standardize the information being collected and to
centralize the data analysis for the investigation. References that provide a
comprehensive list of data to collect during an outbreak include the International
Association for Food Protection (IAFP) booklet entitled “Procedures to Investigate
Foodborne Illness” (5th Edition) and the Food Emergency Response Manual (CFIA).
Annex 1 of the Canada Protocol (2010) provides a template for information sharing
during outbreaks. All results of the human illness investigation will be shared with the
CC.
2. Food Product and Environmental Investigation
If the outbreak or food risk appears to be confined to the province, the CC will
determine lead agency, support agencies involved and coordinate the investigation and
response.
However, if the food has been imported or shipped inter-provincially, CFIA will
coordinate the investigation through the CC, with the Canada Protocol (2010) providing
general operating guidelines.
3. Laboratory investigation
The laboratory investigation should be coordinated by the CC to avoid gaps, prevent
duplication, ensure standard methodology and to share results as follows:
a) ProvLab Alberta (PL)
All clinical specimens/isolates and suspect food implicated and collected by Alberta
Health Services or FNIHB will be forwarded to the PL for analysis (e.g. to confirm
identification and molecular typing).
The PL will provide the laboratory analysis information to Alberta Health Services
and to Alberta Health or FNIHB. This information will be provided to the CC by the
appropriate agency.
b) Canadian Food Inspection Agency (CFIA) Laboratory
Results of any food and environmental samples submitted to the CFIA lab by CFIA
personnel will be provided to the CC through CFIA. The CC will determine whether
isolates and samples will be shared between the investigating laboratories, e.g. PL,
NML.
c) Alberta Agriculture and Rural Development (ARD) Laboratory
Any information regarding laboratory analysis conducted by ARD will be provided to
the CC through ARD. Responsibility shall include: surveillance of processing to
determine hazard introduction, temperatures and other control measures using data
loggers to monitor effects of processor’s actions to remove the hazards. The CC will
determine whether isolates and samples will be shared between the investigating
laboratories, e.g. PL, NML,
*If Clostridium botulinum is suspected, clinical, food and environmental samples should
be sent directly to the Botulism Reference Service (BRS) in Ottawa following standard
procedures outlined in Annex 5 of the Canada Protocol (2010). In the case of samples
submitted by AHS, the PL will continue to receive their samples and will coordinate
referrals to the BRS in Ottawa according to the developed protocol.
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D)
TRACE BACK OF IMPLICATED PRODUCT AND RECALL
The CFIA is responsible for the enforcement of the Food and Drugs Act as it relates to trace
back of implicated product and recall. The CC will ensure that all pertinent information
needed to recall an implicated product is collected by the appropriate agencies.
For food or food by-products prepared outside of the federal inspection system, the
enforcement and responsibilities may be shared between the CFIA, AHS and/or ARD, as
required. These agencies are responsible for working collaboratively to determine product
distribution through trace back. When the trace back involves other provinces or countries,
the CFIA will be responsible for communicating with the other appropriate regulatory
authorities. All recall effectiveness checks are the responsibility of the CFIA, who, when
required, can request assistance from AHS and/or other provincial or federal (e.g. FNIHB)
agencies. The request may be coordinated through the CC.
Basic information required to initiate a recall is provided in the CFIA’s Food
Emergency Response Manual and is available on the CFIA website:
http://www.inspection.gc.ca/english/fssa/recarapp/recarappe.shtml.
E)
TAMPERING AND TERRORISM
If the lead investigation agency suspects that an incident may be related to tampering or
terrorism, the local/regional law enforcement agency shall be immediately notified as they
have the responsibility for law enforcement response and criminal investigations.
Regardless of the police jurisdiction, the RCMP National Operations Center should be
contacted at 613–993–4460.
F)
OUTBREAK/RISK RESOLUTION
After reviewing the status of containment of a foodborne illness outbreak, the lead
organization will declare the outbreak investigation closed. The CC will communicate that
the outbreak investigation has been closed and will then hold a timely post
outbreak/investigation review.
G)
POST-INVESTIGATION REVIEW
The CC will conduct a post-investigation review. The post-investigation review should be
completed within three (3) months of the declaration that the outbreak/investigation is
closed. Appendix 2 provides an outline for the review.
The CC will coordinate this review and information gathered from the review shall be
reported back to all members of CAPiFS. The chair of the CC will forward the results of
the review to the chair of CAPiFS, within a month of the post-investigation review.
Once the review is completed the CC is inactivated.
H)
PUBLIC COMMUNICATIONS
The CC will coordinate a communication plan, considering jurisdiction and lead
investigation agency for the outbreak. The CC will provide clarification and will recommend
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a lead agency to make statements to the public, where possible. It is essential that
coordinated communication activities and complementary messages are delivered. Any
media releases by partners should be shared in advance with CC members or their
designate.
Guidelines for Communication with the public are provided in the Canada Protocol (2010) in
Annex 6.
I)
INFORMATION EXCHANGE WITH INDUSTRY
Some investigations may require communication with more than just the facility implicated.
The CC should determine those who need communication and identify the lead
communicator in each instance.
J)
REVIEW OF THE ALBERTA PROTOCOL
Initial endorsement of the protocol was by the CAPiFS Management Team. The protocol
will be reviewed annually by CAPiFS who may amend the protocol in order to keep it
current and effective. Significant amendments shall be accompanied by a role out plan.
At minimum, the protocol shall be reviewed and updated annually. Reports regarding its
use and evaluation shall be presented at least annually to CAPiFS.
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VII. REFERENCES
1. Canada Foodborne Illness Outbreak Response Protocol to Guide a Multi- Jurisdictional
Response (2010). http://www.phac-aspc.gc.ca/zoono/fiorp-pritioa/index-eng.php Ref. P1
2. Procedures to Investigate Foodborne Illness, 5th Edition, International
Association for Food Protection, 6200 Aurora Avenue, suite 200 W. Des Moines, Iowa
50322, USA. Available through:
http://www.foodprotection.org/resources/other-publications/index.php
3. Food Emergency Response Manual. The Canadian Food Inspection Agency, 59 Camelot
Drive, Nepean, Ontario, Canada K1A 0Y9. Available by contacting the CFIA’s Office of
Food Safety and Recall http://www.inspection.gc.ca/english/fssa/recarapp/recarappe.shtml
4. Health Canada Website:
http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/microbio/volume1/intsum-somexpeng.php
VIII. APPENDICES
1. Illustration of potential flow of information during an investigation
2. Post Investigation Review Template
3. List of Initialisms
Date of Endorsement by CAPiFS Steering Committee: October 1, 2001
Date of Endorsement by CAPiFS Management Team: December 17, 2001
Date of Endorsement of Revised Protocol by CAPiFS Steering Committee: July 8, 2004
Date of endorsement of Revised Protocol by CAPiFS Management Team: March 26, 2004
Date of Endorsement of Revised Protocol by CAPiFS: January 15, 2010
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Appendix 1
Illustration of potential flow of information during a foodborne illness and risk investigation
Identification of an unacceptable risk to
human health
Information
about a food
safety problem
from other
external
sources
Consumer
complaints
concerning a
food that may
include
reports
of illness
Notification
from industry of
a potential food
safety problem
Food product
determined by
surveillance or
other ministries
as having the
potential to cause
a foodborne
illness outbreak
Human illness potentially linked
to food
Food
processing
deviations
identified
during
inspection
activities
Laboratory
reports
indicating
presence
of hazardous
contaminant in
distributed
food
International
outbreak with
a link to
Alberta
commercial
food
National or
P/T
surveillance
activities
identify an
outbreak
Local
officials
identify
outbreak
Outbreak
determined
to be
potentially
caused by a
commercial
food
Information exchange to assist
epidemiological and food safety investigations
Alberta Health
Alberta Health
Services or
FNIHB
Outbreak/Risk Investigation
Coordination Committee
may be established in
the event of an
outbreak/identified risk
Risk management activities
and corrective actions
Alberta Agriculture
and Rural
Development
Canadian Food
Inspection Agency/
Health Canada
The CC initiates a postinvestigation review
CAPiFS reviews all outbreaks and conducts an annual protocol review
Adapted from the Canada Foodborne Illness Outbreak Response Protocol to Guide a Multijurisdictional Response (2010)
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Appendix 2
Post-investigation review template
The post-investigation review should be completed by the CC, as a group, to ensure all members’
opinions are reflected.
1.
Were ‘Initial Contacts’ for the CC easily contacted?
2.
Were members of the CC appointed by their respective agencies in a timely manner? (indicate
number of days; was it practical)
3.
Was the Coordinating Committee (CC) formed and its initial meeting held in a timely manner?
4.
Who, and from which agencies, were the members of the CC?
5.
Was a CC Chair appointed in a timely manner?
6.
Who, and from which agency, was the CC chair?
7.
Were CC meetings held at sufficient frequency?
8.
Were the appropriate agencies represented on the CC?
9.
Did the Protocol process enable CC members to carry out their specific mandates by providing
sufficiently complete and timely information?
10. Was the cause of the outbreak or food risk confirmed?
11. Did the CC make any recommendations that might prevent similar outbreaks or risks?
12. How will the recommendations identified in question 11 be taken forward?
13. Overall, was the Protocol helpful to the investigators?
14. How can the Alberta Foodborne Illness and Risk Investigation Protocol be improved?
15. Were all agencies able to collaborate?
16. Was post investigation review conducted in timely manner?
17. Was an epidemiological review conducted?
18. Were appropriate representatives from industry invited to participate in the investigation?
19. Was the public adequately informed?
*The chair of the CC will forward the review to the chair of CAPiFS within a month of the postinvestigation review.
CAPiFS Chair: Kevin Webster; Food Safety and Animal Health Division, ARD
780-644-1772
[email protected]
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Appendix 3
List of Initialisms
ARD – Alberta Agriculture and Rural Development
AH – Alberta Health
AHS – Alberta Health Services
CAPiFS – Canada-Alberta Partners in Food Safety
CC – Coordinating Committee
CFIA – Canadian Food Inspection Agency
CIDPC – Centre for Infectious Disease Prevention and Control
EPR – Emergency Preparedness and Response
PHAC – Public Health Agency of Canada
FIORP – Foodborne Illness Outbreak Response Protocol (Canada Protocol)
FNIHB – First Nations and Inuit Health Branch, Alberta Region
GMP – Good Manufacturing Practices
HACCP – Hazard Analysis and Critical Control Point
HC – Health Canada
IAFP – International Association for Food Protection
MOH – Medical Officer of Health
NML – National Microbiological Laboratory
PHI – Public Health Inspector
PL – ProvLab Alberta
RCMP – Royal Canadian Mounted Police
RAD – Regulatory Assurance Division
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