For release: July 22, 2004
Mcguinty Government to Act on Food Safety Recommendations
Food Safety A Government Priority Since Day One
TORONTO - The McGuinty government will enhance food safety by
implementing the recommendations in the Haines report, Agriculture and
Food Minister Steve Peters announced today.
"From day one, our government has made meat safety a top priority,"
said Peters. "I have taken a quick look at the report, and I like
what I see. Justice Haines' report confirms the safety of Ontario's food
system and makes some excellent recommendations for enhancing it further."
In the last nine months, the province has hired 61 full-time and 58 part-time
meat inspectors back into the public service, and developed a new food
safety program for small- and medium-sized food processors. That new food
safety program, the HACCP Advantage, was commended in the report.
"I want to thank Justice Haines for his direction on improving food
safety," Peters said. "I have instructed ministry staff to begin
implementing this report as soon as possible, and I'm calling on everyone
involved in food safety to help make this happen."
Contact:
Mary Devorski
Minister's Office
(416) 326-3077
(416) 606-8303 (mobile)
Program Contact:
Gwen Zellen
Ministry Program Contact
(519) 826-4169
Backgrounder
FOOD SAFETY A PRIORITY FOR MCGUINTY GOVERNMENT
Since October 2003, the McGuinty government has implemented several initiatives
to increase food safety in the province and ensure the health of Ontarians.
These initiatives include:
Meat Inspection Review
In January 2004, the McGuinty government appointed a senior judge, Mr.
Justice Roland J. Haines of the Superior Court of Justice, to examine
and report on Ontario's meat regulation and inspection system, and to
review the existing legislative scheme.
Justice Haines was asked to examine the roles and responsibilities of
various provincial ministries and local health units with respect to provincial
abattoirs and free-standing meat processors, including an assessment of
the current regulatory standards and the coordination of inspection, compliance
and enforcement. Justice Haines was also asked to study other jurisdictions
and identify best practices, to ensure that Ontario makes use of the best
available methods. Justice Haines’ report was released on July 22.
The government is currently reviewing the report and its recommendations
to improve the meat regulation and inspection system in Ontario.
Full-time meat inspectors
In December 2003, the McGuinty government announced it would follow through
on its commitment to improve food safety by hiring more full-time meat
inspectors. After an extensive competitive hiring process, the ministry
had 61 more full-time and 58 part-time meat inspectors in June 2004. This
is in addition to the 10 full-time inspectors already on board, and the
government is in the process of hiring two more part-time inspectors for
a total of 131 meat inspectors working as ministry employees. Most meat
inspectors had been public service employees until 1997, when measures
by the previous government resulted in contracting out virtually all inspection
services. The McGuinty government brought meat inspectors back into the
Ontario Public Service.
Food safety systems for small businesses
In March 2004, OMAF introduced a new food safety system for small and
medium-sized food processing plants in Ontario. Hazard Analysis Critical
Control Point (HACCP) systems focus on identifying and preventing problems
from occurring during food processing. Originally designed in the 1960s
to help ensure microbiological safety of food for NASA astronauts, HACCP
has evolved to address chemical and physical hazards as well, and is recognized
worldwide as the leading means of maximizing food safety throughout the
food chain.
Ontario’s program – the HACCP Advantage – is feasible
and practical for small- and medium-sized food processors and enables
them to further safeguard the food supply and to meet customer demands,
while reaching new markets. The program, which is voluntary at the present
time, was developed for use in processing several kinds of commodities,
and has attracted interest from other jurisdictions. Ontario expects to
have its first HACCP Advantage-certified meat plant later this year.
Agricultural Policy Framework
In keeping with the McGuinty government's commitment to deliver real,
positive change, in December 2003 Minister of Agriculture and Food Steve
Peters signed an agreement to implement the Agricultural Policy Framework
(APF) on behalf of Ontario farmers. This historic agreement will provide
funding for a wide range of programs, including many targeted at food
safety.
Increased abattoir water testing
As part of its continuing commitment to protecting the health and safety
of Ontarians, in March 2004, the McGuinty government doubled the frequency
of water testing at provincially licensed abattoirs. Currently, the province
has a science-based water quality and safety program, in which meat inspectors
sample water at each plant. As a precautionary measure, staff will now
conduct water tests a minimum of four times per month for processing plants
using well water, and twice monthly for those using water supplied by
municipalities. Due to the wet spring, this expanded water testing program
still remains in effect.
Transparency and openness
In November 2003, Minister of Agriculture and Food Steve Peters pledged
to be more open and accountable to the people of the province by committing
to post abattoir audit ratings and licence hearing summaries on the ministry
website. Audit ratings for 2004-2005 are being posted as they are completed,
and hearing summaries are posted for one month following the decision.
Stronger regulatory framework
In July 2004, proposed changes to regulations under the Dead Animal Disposal
Act were posted on the Environmental Bill of Rights registry. If this
amendment goes forward, the regulation would permit deadstock receiving
plants to compost dead animals and processing materials from meat plants,
allowing Ontario farmers and meat plant operators an additional safe,
environmentally responsible option for disposing of these wastes.
Food Safety Research Program
In July, 2004, Minister Peters announced that up to $500,000 is being
provided this year for a new round of research projects designed to enhance
the safety of foods produced and processed in Ontario. The projects will
focus on:
- developing and validating methods for detecting pathogens and chemicals;
- identifying emerging hazards and contaminants and data to support
risk assessments; and
- improving risk management and control in food safety.
A request for proposals has been issued to Canadian universities, agri-food
and rural organizations and other researchers with a deadline for submissions
of July 30, 2004.
Contact:
Mary Devorski
Minister's Office
(416) 326-3077
(416) 606-8303 (mobile)
Program Contact:
Gwen Zellen
Ministry Program Contact
(519) 826-4169
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