For Release: June 14, 2005
Government Of Ontario Committed To Food Safety
Large Free-Standing Meat Processor Presented With HACCP Advantage Certification
ETOBICOKE - The Ontario government is further protecting Ontario's
food supply by recognizing The Butcher Shoppe for meeting increased food
safety standards.
Minister of Agriculture and Food Steve Peters and MPP for Etobicoke-Lakeshore,
Laurel Broten presented a Hazard Analysis and Critical Control Point (HACCP)
Advantage certification to Mr. Allan Weisberg, president of the company.
This certification means that consumers can have increased confidence
in the meat products produced and sold by the company.
"I'm pleased to certify The Butcher Shoppe with this special designation
in food safety and I encourage all eligible meat processors to strive
for the same high standards," said Peters. "Ontario has taken
the leadership to develop this program as a complement to traditional
inspection and quality control procedures and is committed to working
with the food manufacturers of the province to enhance the safety of our
food."
HACCP is an internationally recognized food safety system designed to
evaluate and monitor processes to ensure that biological, chemical and
physical hazards are reduced, prevented or eliminated from the food supply.
The HACCP Advantage is a program developed by OMAF that is designed to
meet the HACCP needs of small and medium-sized non-federally registered
food processors.
"I am very pleased to be one of the first free-standing meat processors
to receive HACCP Advantage certification," said Weisberg. "We
need to increase the safeguards over our food supply, and I am proud to
be leading the industry by example."
"The Butcher Shoppe is an excellent example of a local business
working with the community for our collective health and safety,"
said Broten. "I hope that other processors will follow their lead
with the same compassion and attention in making all of Ontario's communities
healthier and safer places to live, work and raise a family."
From L to R: Penny Silberhorn (Canadian General Standards
Board– Manager of Conformity Assessment Division), Garry Griffin
(The Butcher Shoppe – VP), Laurel Broten (MPP for Etobicoke-Lakeshore),
Hon. Steve Peters (Minister of Agriculture and Food) and Allan J. Weisberg
(The Butcher Shoppe – President)
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Media Contact:
Susan McConnell
Minister's Office
416-326-6439
416-606-8303(cell)
Program Contact:
Pat Johnson
Food Safety Plant Programs
519-826-3667
BACKGROUNDER
HACCP ADVANTAGE
The Ontario Ministry of Agriculture and Food (OMAF) developed Hazard
Analysis and Critical Control Point (HACCP) Advantage as an approach and
recognition framework for non-federally registered food processors. The
program has been designed to be practical, feasible and cost-effective
for all facilities, regardless of size, commodity produced or volume processed.
To date, the following facilities have received certification under the
HACCP Advantage program:
- T&R Sargent Farms Ltd. - Milton
- The Butcher Shoppe - Etobicoke
- Embassy Flavours, Ltd. - Brampton
HACCP Advantage is a comprehensive, yet flexible, program that suits
the needs of small- and medium-sized food processing plants while maintaining
high food safety standards. It has the potential to become a national
model and may be used in other provinces.
Using HACCP Advantage, food processors will undertake an audit of their
plants, identifying critical safety points and developing standards of
operation. All employees in the plant will receive specific food safety
training. Staff will be much more involved in monitoring processes and
critical control points, and will be trained to take action when necessary.
In addition, staff must document all findings during production.
There are 57 prerequisite program standards in HACCP Advantage designed
to control environmental and personnel-related food safety hazards. The
prerequisite programs are divided into four broad groups: control programs,
training, operational controls and plant environmental controls.
A HACCP Advantage manual, complete with program standards and plan forms,
is now available for food processors. For further information regarding
HACCP Advantage, please call 1-888-466-2372 ext. 64752, email HACCP.Advantage@omaf.gov.on.ca
or visit the ministry's website at www.omaf.gov.on.ca.
An implementation guidebook, with practical information on developing
and implementing a HACCP system based upon HACCP Advantage, is also available.
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Media Contact:
Susan McConnell
Minister's Office
416-326-6439
416-606-8303(cell)
Program Contact:
Pat Johnson
Food Safety Plant Programs
519-826-3667
