We have not taken a survey of every single employee in every single service industry but maybe the member might want to do that.
Each establishment provides ingredient information through one or more of the following: a food allergy and sensitivity chart, complete ingredient information on three or more main menu items, and/or complete ingredient information on three or more prepackaged meals.
In addition, a senior staff member on each shift is responsible for inquiries from patrons and has direct access to recipes and the kitchen staff.
This program is not just limited to providing information to allergy sufferers. The program also provides information on foods commonly associated with intolerance reactions such as those experienced by some individuals to lactose or gluten. The program has proven to be very popular and has received a considerable degree of approval from the restaurant clientele and individuals with sensitivities. This program is a first in the world and has been acknowledged in the prestigious New England Journal of Medicine .
We have taken additional initiatives at Health Canada. They include a contribution to the development of an educational video on the problems of food sensitivities for use in training workers in food service establishments. This contribution entailed financial resources as well as expert advice and spokespersons to appear on the video.
Regulatory amendments have been passed to require the specific identification of peanut oil on prepackaged foods. Amendments have also been proposed to require the label declaration of sulphites on alcoholic beverages.
A third item is Health Canada has established a system of recording adverse reactions to food, food ingredients or food additives. Based on the information available to date it would appear that the incidence of adverse reactions to food in the general population is low. It should be at zero.
Through this recording system the department has been able to identify very specific areas where a regulatory response is appropriate. For instance, due to the potential severity of these adverse reactions to certain allergens such as sulphite, Health Canada has taken action to minimize such reactions in susceptible individuals.
Since salad bars were identified as the major source of adverse reactions to sulphites, Health Canada has amended the regulations to prohibit the use of sulphite on all fresh fruit and vegetables, except grapes, sold or served raw to consumers. Health Canada is supportive of all efforts aimed at alleviating the problems of individuals who have adverse reactions to foods.
The department will continue its educational thrust to assist consumers on the seriousness of such adverse reactions and to offer guidance to affected consumers as well as food operators.
Bill C-309 is intended I think to assist those who are afflicted by sensitivities to food or food ingredients, but we must also bear in mind the wide range of programs and activities already in place. Additionally, we find ourselves in an era when the government is trying to reduce the number of regulations affecting various industries in Canada and we must count the cost any additional regulations may place on the food service industry. While that is legitimate I want to remind all members that Health Canada at no time is going to engage in that kind of activity at the expense of the health of Canadians. It is important that members understand that.
We believe that the programs in place now should be given a chance to develop and produce meaningful results in assisting those who are subject adverse reactions to foods.
Mr. Speaker, I thank you for your attention and for that of the members who have contributed to this debate.