Programs that establish and enforce for the benefit of producers, marketers and the public, uniform standards for grading products which are indicative of product quality; and standards for the freshness, purity, wholesomeness and hygienic conditions for processing domestic, imported and exported food and food products.

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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.

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Programs that supply dried or canned dog or cat food, bird seed, fodder or other types of sustenance for animals and other creatures that people keep as pets. Also included are programs that provide financial assistance that enables owners to purchase food for their pets.

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