For release: August 6, 2004

MCGUINTY GOVERNMENT STRENGTHENS FOOD SAFETY SYSTEM
Changes to Food Premises Regulations Help Keep
Uninspected Meat Out of Retail Food Markets

TORONTO - The McGuinty government is further strengthening Ontario's food safety system through changes to regulations under the Health Promotion and Protection Act to prevent uninspected meat from being mixed inadvertently with inspected meat and entering the retail marketplace, Minister of Agriculture and Food Steve Peters said today.

The changes, which take effect September 1, 2004, will prohibit carcasses of uninspected domestic animals slaughtered on-farm from entering any food premises, including butcher shops.

"With these changes, we are following through on our commitment to healthier Ontarians in a healthier Ontario," said Peters. "I want to thank the Minister of Health and Long-Term Care for making these important changes, which will mean a greater degree of safety for all consumers, including farmers."

Previously, livestock producers' meat, from animals killed on-farm for their own use, could be custom-cut, wrapped, and frozen at a food premise, providing it was identified and stored separately from inspected products.

As of September 1st this year, livestock producers will continue to have the following options available to them:

• Bring their live animal to one of 195 provincially licensed abattoirs for custom slaughter, dressing, cutting, and wrapping. In that case, both the animal and the carcass receive inspection, and the meat can be legally sold
• An OMAF-appointed veterinarian can conduct an ante mortem inspection at the owner's expense prior to on-farm slaughter. Then, the carcass can be brought to a provincially licensed plant for post-mortem inspection, dressing, cutting, and wrapping. In this case, the meat cannot be sold and must be consumed by the producer's immediate family only.
• The meat can be dressed, cut, and wrapped on-farm following on-farm slaughter. In this case, the meat cannot be sold and must be consumed by the producer's immediate family only.

These options are in line with the requirements under the Meat Inspection Act (Ontario) and regulations to ensure that any animal or carcass entering a plant has been inspected.

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Contacts:
Media Line
Ministry of Health and Long-Term Care
416-314-6197 or 1-888-414-4774

Dr. Thomas Baker
Ministry of Agriculture and Food
519-826-4366

New Regulation Under the Health Promotion and Protection Act

Changes to Food Premises regulations under the Health Promotion and Protection Act will prevent uninspected meat from being mixed inadvertently with inspected meat and entering the retail marketplace. Uninspected meat is a risk to public health. Ante-mortem and post-mortem inspection ensure that animals are fit for slaughter, and that meat processed for human consumption is produced under sanitary conditions and meets food safety requirements.

The regulatory changes increase public and livestock producers' health protection and contribute to strengthening consumer confidence in the food safety system.

The prohibition of uninspected meat in food premises is consistent with requirements that must be met by federally registered and provincially licensed meat plants.

Livestock producers who need custom-slaughter services are advised to make appointments early with provincially licensed abattoirs, as slaughter schedules generally fill up quickly.

The only exception to the new regulations is hunted wild game, which will still be permitted in butcher shops and provincially inspected abattoirs for custom cutting, wrapping, and freezing provided it is returned to owners for personal consumption. The sale of hunted game wildlife (scheduled native wildlife) requires a licence or authorization under the Fish and Wildlife Conservation Act.

The Ministry of Health and Long-Term Care has notified all local health units of the upcoming changes in regulations. Public health inspectors will enforce the new regulations as of September 1st.

The updated subsections of Section 40 in Regulation 562 now read:

1. The only meat permitted at a food premise is meat that has been obtained from an animal inspected under the Meat Inspection Act (Ontario) or the Meat Inspection Act (Canada) and that has been stamped and labeled or otherwise identified under one of those Acts. (O. Reg. 74/04, s. 3.)
   
   
2. Despite subsection (1), a food premise where meat is sold, other than a food service premise, may have uninspected meat obtained through hunting that is at the food premise for the purposes of custom-cutting, wrapping and freezing it for its owner if,

   a) the uninspected meat is custom-cut, wrapped, frozen and stored in such a manner that it does not come into contact with inspected meat;

   (b) each quarter or larger section of the carcass bears a tag showing the name and address of the owner of the uninspected meat; and

   (c) each quarter or larger section of the carcass is legibly stamped "Consumer Owned, Not for Sale" on each of the primal cut areas, using ink made from non-toxic edible ingredients and in letters at least 1.25 centimetres in height. (O. Reg. 74/04, s. 3.)"

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Contacts:
Media Line
Ministry of Health and Long-Term Care
416-314-6197 or 1-888-414-4774

Dr. Thomas Baker
Ministry of Agriculture and Food
519-826-4366