Ontario Food Protection Association
Founded in 1958 as a non-profit educational association, OFFA's main objective was and still is to provide a common forum through a series of educational events that allow our members to exchange ideas and information, make connections and build contacts with like-minded professionals. The organization strives to provide members with hot topics and industry updates in food manufacturing in Ontario specific to food safety that will affect your business. Collectively, we offer student scholarships, provide an informative and timely newsletter and recognize excellence through industry associated awards. The association is also proud to be affiliated with the International Association for Food Protection (IAFP).
OFPA Webinar Procurement as the First Line of Defence Against Food Fraud 20251120
OFPA Webinar Gemba 101 From Boots to Brilliance Leading Food Safety on the Factory Floor 2025103
OFPA Webinar: The Common Principles of Quality Assurance & Product Safety Between Food and Edibles
Guidance Food Allergen Management Canada Risk-based Application of PrecautionAllergen Label
OFPA Webinar with Nicole Gallace Bridging the Gap Connecting Students, Graduates, and Employers i
OFPA Webinar Learn about SR&ED, How to Qualify, and Next Steps 20231005 130325 Meeting Recording
August Webinar: Unlocking Financial Support & Growth Potential
Building Foundational Elements for a Sustainable Food Safety Management System
How to get the most out of your third party certification audit
Building Food Safety Culture within Food Service and Retail
June Webinar: Allergen Control – Challenges, Perspectives & Solutions
Arzu Irem Aydogdu Application of Passive coating strategy using cold plasma technology
Onyinyechi Duru Unlocking Stakeholder and Public perspectives:
Jaspreet Singh Understanding the Dynamics of Deterioration and Spoilage of Berries by Fungi
Kaur/Malik Video Competition OFPA Synergistic antimicrobial effect of vegetable leftovers extrac
Rohit Satswase & Basil John Effect of Activated Carbon and Clove Essential oil on Ripening and Spoil
Amandeep &Timothy Development of Intelligent Packaging for Real-Time Monitoring
Dylan D silva / Joseph Chukwuwike Chemical and Natural Preservatives in baked goods
Novel Foods: Trends, Challenges, and Opportunities
The Effect of Food Grade Acid Type and Egg Components - Survival of Staph aureus in Mayo and Aioli.
Evaluating Misinformation on YouTube about Washing Produce prior to and during the COVID-19 Pandemic
Evaluation of new metabarcoding applications to uncover Salmonella serovars in poultry
Application of Advanced Oxidation Process for Decontamination of Shelled Eggs
Improved method detecting volatile N-nitrosamines in processed meat using headspace solid-phase...
Evaluation of antibacterial and virucidal effectiveness of UVC LED on food packaging surfaces
Evaluation of Biodegradable Film - Parsley and Cinnamon Essential Oil as Food Package Alternatives
Evaluating Misinformation on YouTube about Washing Produce prior to and during the COVID-19 Pandemic
The Effect of Food Grade Acid Type and Egg Components on the Survival of Staphylococcus
OFPA 64th Annual AGM Stream Recording Live From Embassy Grand Convention Centre
BOD Spotlight 7 Laurie Sawyer - Goodleaf Farms