This week, Canada’s commercial deep-frying industry is in the midst of a revolution.

For the first time, people can now order food that’s made with fresh ingredients and can be served in containers.

And the trend isn’t limited to deep-fried food.

This year, food producers are also looking at deep-dish products.

The industry is a growing business, with about $2.4 billion in sales, and it’s expanding in ways that will affect all Canadians.

Here are three ways to keep up with the latest in the industry.

Food is now made in containers, too In 2017, Canada became the first country to adopt a full-scale ban on food containers.

The new rules, which were introduced in March 2017, restrict what products can be stored, sealed and transported inside a container.

The rules require that products must be packaged in clear plastic or plastic-covered, glass containers.

In addition, manufacturers must provide their food products in a reusable, non-toxic, and recyclable container.

“The container is the most important thing that you are going to have,” says Michael R. Leclerc, director of the Food Safety and Standards Institute of Canada (FSISIC).

“There are a lot of things you can’t put in a container and the container is a critical component in the food safety chain.”

In 2016, the government introduced a new rule that says all food products must contain the following information: the date the product was produced, the date of the processing, the source of the food and any other information related to the food.

But in 2018, the new rules expanded the list of ingredients and packaging materials that can be used for food containers, including corn starch, gluten, sugar, soy, and egg yolks.

“Food containers are now becoming the foundation of food safety,” says Leclert.

“We are starting to see the change.”

Food producers are taking note of the new food safety rules.

In 2017 and 2018, they added more than 1,200 food-safety labels to their products.

And food-service businesses have been updating their systems to meet the new requirements.

“I think that the industry is catching on very quickly, and they’re also catching on to the new guidelines,” says Michelle McBride, president of the Canadian Association of Food and Drug Administrators (CAFDA).

“You don’t want to go through the process of re-thinking the way you do things, but they’re already starting to incorporate some of the changes that are coming.”

The food safety regulations can be complicated for food companies, as well.

“There’s a lot going on,” says McBride.

“They’ve got to get a lot better at communicating and explaining to the public, and some of them have to change their processes, which is hard.

And some of those things are actually being enforced, like with some of their processes for packaging food.”

In 2018, CFIA and Food and Drink Canada (FDIC) teamed up to introduce a new food-labelling system called Food Labeling Canada (FLC).

The system uses images, a number of colors and other elements to help food manufacturers better identify food products.

This new system also includes new technologies, such as automated labeling systems.

The Food Labelling Canada system was launched in September 2018.

It is currently used in more than 180 countries.

The CFIA has a food safety plan for 2020.

Food companies are also working to keep the food supply secure.

“It’s a bit of a challenge because it’s really a matter of keeping our food supply safe and the food supplies safe,” says Brian Mascara, executive director of Food Security Canada.

“That’s the biggest challenge, which will be getting our food into people’s hands.”

The Food Security Plan is now under review by the federal government, but Mascaro says it’s “not too far off.”

“We’re going to continue to monitor the progress that the government has made in that regard, and we’re going forward with that,” he says.

Food safety has been a priority for the CFIA, as have the safety and security of the foods that we produce and serve.

But many people don’t realize that, because the food they eat is produced in containers and they eat them in restaurants.

There are a number people who eat food in restaurants who do not realize that they’re eating food that was made in a factory, says Mascarras.

“But there are many people who do understand that they are eating food.”

For example, the CFHA is looking at ways to improve the quality of food served at restaurants, including using more sustainable materials and methods to prevent spoilage.

And there’s also the issue of waste.

In 2018 the government launched the Waste Reduction Strategy, which provides a number strategies to improve waste management and address the problems associated with the waste management system

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