Na­garaja By­ro­ji­rao


Food pro­cess­ing in­spec­tor, Cana­dian Food In­spec­tion Agency

I in­spect food pro­cess­ing es­tab­lish­ments to make sure they are com­ply­ing with acts and reg­u­la­tions re­lated to im­port and ex­port, and I sam­ple and mon­i­tor meat prod­ucts to pur­sue mi­cro­bi­o­log­i­cal ex­am­i­na­tions.

I got my mas­ter of science de­gree at the Univer­sity of Agri­cul­tural Sciences in Ban­ga­lore, In­dia, and com­pleted a post­grad­u­a­tion diploma in for­eign trade man­age­ment. With that knowl­edge, I ap­plied my ed­u­ca­tion to a lot of chal­leng­ing projects in the agribusi­ness in­dus­tries. I did my bach­e­lor’s de­gree in agri­cul­ture at the same school.

I worked in In­dia for 14 years be­fore im­mi­grat­ing to Canada. Here, I looked for a jobs suit­able to my ex­pe­ri­ence and ex­per­tise and fi­nally re­ceived an op­por­tu­nity to work at the Cana­dian Food In­spec­tion Agency. I started my ca­reer with CFIA at Brad­ford where I han­dled meat hy­giene, seeds, fresh fruit and vegeta­bles, plant pro­tec­tion and feed pro­grams. I later moved to the Markham of­fice to work for the meat hy­giene pro­gram.

A good in­spec­tor fol­lows the acts and reg­u­la­tions. Ed­u­ca­tion is on­go­ing in this field. Ev­ery year we pre­pare ac­tion plans around what cour­ses and train­ing are re­quired to ad­dress cur­rent and fu­ture learn­ing. Since I han­dle food pro­cess­ing, I en­rolled in a food science cer­ti­fi­ca­tion course of­fered through Guelph Univer­sity. My em­ployer paid all the tuition fees.

The pro­gram is com­posed of five credit cour­ses in food science. I re­ally fo­cused on food chem­istry, mi­cro­bi­ol­ogy and food pro­cess­ing. This cer­tifi­cate af­forded me a broad un­der­stand­ing of food science as a whole, how the food in­dus­try in Canada works and the present trends. I learned all the ba­sics in food sciences that are the build­ing blocks for var­i­ous de­ci­sions I make to as­sess food safety. It also helped me un­der­stand the ra­tio­nales be­hind non- com­pli­ance.

Some­times we have to make hard de­ci­sions that may cause the op­er­a­tor of an es­tab­lish­ment to dis­pose of a prod­uct. This is a fi­nan­cial bur­den to the man­u­fac­turer. But at the same time, that’s our job. We are the pro­tec­tors of con­sumers. We have to im­pose the reg­u­la­tions to safe­guard food safety.

The best part of my job is mak­ing a dif­fer­ence in the health and safety of all Cana­di­ans, which makes me proud and happy.

I learned all the ba­sics in food sciences that are the build­ing blocks for var­i­ous de­ci­sions I make to as­sess food safety.

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