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)

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

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