Ontario Meat Products -
A Look at Safety Checkpoints for Ontario Meat Products
Food safety is a shared responsibility. Everyone - from farmers
to food processors to consumers 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 agricultural commodity organizations have lead in the development
of food safety programs for farms, based on internationally recognized
principles such as Hazard Analysis Critical Control Points (HACCP).
Regulatory programs in meat plants
Consumers can rest assured that Ontario has one of the most comprehensive
provincial meat inspection systems in Canada. Strong inspection,
testing and compliance verification programs contribute to the quality
and safety of Ontario meat products.
Meat processing plants in Ontario are subject to inspection by
either the federal or provincial goverment or by the local public
health unit. Plants that ship meat products outside the province
must be federally registered. Provincial plants are licensed by
the Ontario Ministry of Agriculture Food and Rural Affairs (OMAFRA)
under the Food Safety and Quality Act, 2001 (FSQA). These
plants are posted on OMAFRA's website.
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.
Ontario's meat inspectors receive comprehensive training which
is equivalent to or exceeds programs offered in many other jurisdictions.
An OMAFRA inspector must be present in provincially licensed abattoirs
anytime slaughter is taking place. All 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.
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.
Licensed plants are subjected to regular testing for contamination
of water, carcasses and ready-to-eat meat 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
the 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 their 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 from animals that die on the farm do not enter the human
food chain.
Industry
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 to medium sized food processors to provide a comprehensive
framework to prevent food contamination.
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.
