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

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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