|The Canadian Food Inspection Agency (or CFIA) is a regulatory agency that is dedicated to the safeguarding of food, animals, and plants, which enhance the health and well-being of Canada's people, environment and economy.|
|CAFP offers excellent educational programs to help foodservice professionals become familiar with current standards and trends|
|The purpose of this Act is to enhance the protection and promotion of the health of Ontarians and to contribute to efforts to reduce health inequities through the establishment of an agency to provide scientific and technical advice and support to those working across sectors to protect and improve the health of Ontarians.|
|Canada Beef Inc.'s vision for a sustainable profitable beef industry is to have Canadian beef recognized as the most outstanding by domestic and export customers. Excellent resource for all things beef, recipes, cuts, Cooking tips.|
|The Canadian Pork Council (CPC) serves as the national voice for hog producers in Canada. Another excellent resource for product info and recipes.|
|Chicken Farmers of Canada is responsible for chicken raised and sold commercially in Canada. We represent our 2,700 farmers, and ensure that the chicken that reaches your table is safe, delicious, and raised to the highest standards.|
|Ontario eggs are a natural choice for food service and Egg Farmers of Ontario (EFO) are here to help make your restaurant operations easier and your business more profitable. Ontario eggs are the convenient, high-quality protein, low-cost way to introduce great new flavours to your menu!|
|Dairy Farmers of Ontario are the marketing group for the largest sector of Ontario agriculture and are proudly owned and operated by Ontario's Dairy Farmers.|
|Carving Guide for Beef. Filled with facts and information, this guide will help you get the most out of your cut of beef.|
|Foodservice Beef Merchandising Guide. This chart offers up-to-date information about the latest development in cuts, cooking and nutrition.|
| Fresh Canadian Pork Consumers are
demanding boneless, well-trimmed
pork products that offer good value for their dollar. This chart offers up-to-date information about the latest development in cuts, cooking and nutrition.
|Veal Retail Cuts - Where they come from and how to cook them. This is a practical easy to understand chart displaying the various cuts of Veal.|
|The Canadian Restaurant and Foodservices Association (CRFA), in collaboration with Anaphylaxis Canada, has created this guide to help you and your staff better understand food allergies and what you can do to avoid allergy-related incidents in your establishment.|
|Resources to turn your good restaurant into a great business.|
Drive a starving crowd to your restaurant . . . even on a shoestring budget.
Learn the secret restaurant marketing strategies and plan that will slash thousands of dollars from your advertising budget while bringing in all the customers you'll ever want with my . . .
|The National Restaurant Association (NRA) is the largest foodservice trade association in the world*—supporting nearly 500,000 restaurant businesses. In partnership with our state restaurant associations (SRA), we work every day to empower all restaurant owners and operators to achieve more than they thought possible.|
PMQ Pizza Magazine has continues to follow the trends, capture video and audio recordings along with print interviews of those in the industry and continues to focus on strong quality journalism.
|Foodservice and Hospitality magazine is the authoritative voice of Canada’s foodservice and hospitality industry. The magazine celebrated its 40th anniversary in 2008. Published 12 times a year, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers — those with the authority to choose or recommend products and services.|