Ontario Meat Products -
A Look at Safety Checkpoints for Ontario Meat Products

Food safety is a shared responsibility. Everyone - from farmers to consumers to food processors to each level of government - has a role to play to keep our food safe.

On the farm

Beginning on the farm, producers understand that they are responsible for minimizing the risks of introducing any type of food contaminants. National commodity organizations have lead in the development of food safety programs for farms, based on internationally recognized principles such as HACCP or Hazard Analysis Critical Control Points.

The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) supports farmers implementing recognized food safety programs through the cost share funding program, Food Safety and Traceability Initiative (FSTI).

Regulatory programs in meat plants

Consumers can rest assured that Ontario has one of the most comprehensive provincial meat inspection systems in Canada. Strong meat inspection, testing and audit programs contribute to the quality and safety of Ontario meat products.

Meat processing plants in Ontario are either federally registered or provincially licensed. Plants that ship meat products outside the province must be federally registered. All other plants are licensed by OMAFRA under the Food Safety and Quality Act (FSQA).

Licensing and meat plant inspections are important checkpoints along the food safety chain. By tracking, recording and monitoring activities in meat plants, we help to ensure that proper slaughter and meat handling procedures are achieved.

An OMAFRA inspector must be present anytime slaughter is taking place at provincially licensed abattoirs. Live animals must be inspected before slaughter and all carcasses must be inspected after slaughter to ensure that no unhealthy animals or unfit meat is introduced into the food chain. Inspectors also inspect premises and operational practices.

Ontario's meat inspectors receive comprehensive and rigorous training which is equivalent to or exceeds programs offered in many other jurisdictions.

The meat inspection program is supported by a range of full-time support staff that includes veterinary scientists, food scientists, regulatory specialists, regional veterinarians and appointed veterinary inspectors.

Additionally, every provincially licensed meat plant is audited by a contracted food safety expert to verify that the plant operator is complying with the food safety regulations. Results of these audits are publicly posted on OMAFRA's website.

Inspected plants are subjected to regular testing for contamination of water, carcasses and ready-to-eat products. If test results indicate a potential food safety concern, inspectors take immediate action to protect consumers.

To protect the public, if a licensed plant does not comply with FSQA, inspectors have the authority to immediately stop production at the plant for up to 24 hours and to detain products until compliance is achieved. If a plant does not comply, OMAFRA has the authority to suspend or revoke the licence to operate. Serious or ongoing situations of non-compliance may result in charges being laid under the FSQA.

OMAFRA's Regulatory Compliance Unit is in place to assist the ministry in achieving compliance with the FSQA by assessing allegations of illegal activity and taking appropriate enforcement action. In the most serious cases, this unit works with the Ontario Ministry of Natural Resources for further investigation and potential prosecution.

As part of the province's food safety system, regulations under the FSQA and the Nutrient Management Act ensure that the carcasses of animals dying on farms do not enter the human food chain. The meat processing industry is an important and active partner in bringing safe meat products to Ontario consumers. OMAFRA works closely with industry groups, such as the Ontario Independent Meat Processors, to advance food safety in all provincial plants.

Voluntary programs in meat plants

OMAFRA promotes industry responsibility for ensuring food safety by encouraging the adoption of HACCP programs. The Advantage Series of Food Safety programs, based on internationally recognized Good Manufacturing Practices and HACCP, were specifically designed for Ontario's small and medium sized food processors to provide a comprehensive framework to prevent food contamination.

Provincial government financial assistance is available to help Ontario abattoirs and free standing meat plants adopt best food safety practices. Examples of funding programs are the Meat Plant Assistance Program (MPAP) and the Growing Forward Food Safety and Traceability Initiative (FSTI).

At home

Consumers, as the last stop in the farm-to-table continuum, have an important role to play in reducing their risk of foodborne illness. Information on how to safely handle meat products in the home is available at www.fightbac.org/.

Together, each link in the chain is vital in ensuring that meat is safe for consumption - from the farm to the store to the table.