NaturaPack Foods Inc. Achieves HACCPCanada Certification

HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are a Third-Party Auditor and a Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and have succeeded in furnishing an economical, effective and expedient Certification Process for the Retail Food Supply Chain including Non-Registered Manufacturing, Warehousing, Logistics, Restaurants and Retail Food Outlets.

Contact us to achieve Certification from HACCPCanada, today!

NaturaPack Foods Inc. of Richmond, B.C. has achieved HACCPCanada Certification. The ownership, management and staff have demonstrated commitment to ensuring food safety by implementing a HACCP-Based Food Safety System that meets or exceeds the requirements of the National Regulatory Authority.

NaturaPack Foods Inc provides “A Good Portion” of beans, nuts and snacks, conveniently packaged in resealable pouches. They use advanced machinery and follow HACCP guidelines to guarantee freshness, quality and consistency of the product.

Harper Government About to Pass the Safe Food for Canadians Act

November 20, 2012, Ottawa: Canadian families will have a stronger food safety system with the anticipated passage of the Safe Food for Canadians Act, S-11, by Parliament, announced Agriculture Minister Gerry Ritz.

“Canadian families will be better protected by the passage of the Safe Food for Canadians Act,” said Agriculture Minister Gerry Ritz. “The Canadian Food Inspection Agency (CFIA) will have stronger modernized tools to better protect Canadians and enhance industry compliance.”

Tabled in the Senate last June, the Safe Food for Canadians Act would improve food oversight by:

• Instituting a more consistent inspection regime across all food commodities;
• Implementing tougher penalties for activities that put the health and safety of Canadians at risk;
• Giving inspectors an enhanced ability to compel food producers to provide information in a timely manner and standardized format;
• Giving the CFIA the authority to require traceability systems for food producers and processors by way of regulation.
• Providing better control over imports and exports; and
• Strengthening food traceability throughout the value chain.

Together, these measures will help find products faster in recall situations so they can be removed from the shelves quicker and in a more comprehensive way.

The new legislation, if passed, would also implement tougher fines for activities that put the health and safety of Canadians at risk. Previously, anyone convicted of a serious offence could have been fined up to a maximum of $250,000. Under the proposed legislation, penalties could be as high as $5,000,000, or in the case of the most serious offences, even higher at the court’s discretion. New penalties are also being added for recklessly endangering the lives of Canadians through tampering, deceptive practices or hoaxes.

The proposed legislation is the result of extensive consultation over a number of years with industry, consumer groups, provincial and territorial governments, and other stakeholders. The Act builds on the Harper Government’s commitment to address recommendations from the Weatherill Report and the commitments made in the 2010 Speech from the Throne.

For more information on the Safe Food for Canadians Act, contact the CFIA at 1-800-442-2342.

 

 

Safe Food for Canadians Act Passes Through Standing Committee on Agriculture and Agri-Food

November 6, 2012, Ottawa: The Standing Committee on Agriculture and Agri-Food has completed its review of the Safe Food for Canadians Act and has now referred it back to the House of Commons for Report Stage and Third reading. This brings the Government one step closer to strengthening and modernizing Canada’s food safety system to make sure it continues to provide safe food for consumers.

“This important Act will provide new authorities to address food safety risks and will build additional safety into the system, from processor to importer to consumer,” said Agriculture Minister Gerry Ritz.

The Act, which consolidates the authorities of multiple food statutes, specifically allows for:

• tougher penalties for activities that put the health and safety of Canadians at risk;
• a more consistent inspection regime across all food commodities;
• better control over imports and exports; and
• strengthened food traceability.

“Consolidating authorities into one Act will make inspection and enforcement powers consistent across all food commodities, enabling inspectors to be more efficient, and allowing the CFIA to focus on higher risk areas,” said Minister Ritz. “As a result, Canadian consumers will enjoy a safer food supply.”

For more information on the Safe Food for Canadians Act, contact the CFIA at 1-800-442-2342.

 

Statement by Agriculture Minister Gerry Ritz on the XL Foods Inc., Establishment 38 Recall

 

October 3, 2012 – Agriculture Minister Gerry Ritz and Canadian Food Inspection Agency President George Da Pont met with CFIA Inspectors at Establishment 38 today to verify the work being done and to ensure consumer health and safety is everyone’s highest priority. Minister Ritz gave the following statement following his meeting.

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“Canadian consumers and their families have always been and will continue to be the Government of Canada’s first priority when it comes to food safety.

Our Government and all Canadians expect a strong food safety system. That’s why our Government is doing its part.

Our Government continues to provide the Canadian Food Inspection Agency with the resources it needs to help safeguard the health and safety of Canadians and their families.

Since 2006, our Government has provided significant funding to improve our food safety system.

Our Government has provided the resources to hire more than seven hundred additional inspectors, which includes one hundred and seventy meat inspectors.

This Government immediately accepted all fifty seven recommendations of the Weatherill Report and it’s why we have acted on all of them.

That’s why we will continue to make sure that the Canadian Food Inspection Agency has the resources it needs to do its important job of protecting Canadians and their families.

It’s why our Government introduced the Safe Food for Canadians Act last spring.

It’s why I remain in constant contact with the leadership of the Canadian Food Inspection Agency to ensure they are fulfilling their responsibilities.

And it’s why I went to the XL Foods plant this morning.

I want to personally ensure that everyone – from the executive in Ottawa to the in-depth review team in Brooks – understand that the health and safety of Canadians is our first priority.

I saw first hand that the Canadian Food Inspection Agency has a full contingent of inspectors and staff – sampling, testing and examining all product and procedures in the plant.

In fact, the CFIA has deployed additional resources to the plant to ensure Canadian consumers and their families are protected.

While we understand that ranchers, farmers and industry need a strong processing sector, we all agree that the success of the industry must be founded on food safety.

That is why the XL Foods plant will only resume operation when the President of the Canadian Food Inspection Agency has confirmed in writing to me that the health of Canadians is not at risk.

We will continue to improve the food inspection system through the Safe Food for Canadians Act.

I hope that those in the House of Commons will pass the Safe Foods for Canadians Act expeditiously so that the food safety system is stronger.

Canadians can be assured that the Canadian Government will continue to be the chief defender of consumer health.

I want to assure Canadians that as Minister, I continue to be in constant contact with the Canadian Food Inspection Agency to make sure they are doing everything in their power to protect Canadian consumers and their families.

Canadian consumers are and will continue to be our first priority.

Thank you.”

http://www.inspection.gc.ca/food/consumer-centre/food-safety-investigations/xl-foods/statement-gerry-ritz/eng/1349280812192/1349280889599

Related articles

• CFIA Takes Control and Closes Operation 38 – XL Foods (haccpcanada.wordpress.com)
• Canadians kept in the dark for two weeks over tainted meat scandal: Liberals (news.nationalpost.com)

 

CFIA Tests Tea, Soft Drinks and Corn Syrups for Contaminates

Canadian Food Inspection Agency (Photo credit: Wikipedia)

August 2, 2012, Ottawa: Two studies released today by the Canadian Food Inspection Agency (CFIA) found that dried tea samples analyzed for pesticide residues, mercury and other metals, as well as soft drinks and corn syrup tested for mercury, were safe for consumption. These studies are part of the CFIA‘s ongoing and strict testing regimen to help keep the food safety system strong for Canadian families.

A 2009-2010 survey analyzed 100 dried tea samples for over 340 different pesticide residues and 18 different metals. Low levels of pesticide residues, while not a health risk to consumers, were detected in 69 percent of the dried tea samples. Trace levels of mercury were detected in 32 percent of the samples. The levels of mercury detected were consistent with the scientific literature. Health Canada determined that none of the levels found posed a health concern to consumers.

The CFIA conducted a follow-up study in 2010-2011 to further assess mercury levels in 193 dried tea samples. The low average level of mercury detected was consistent withCFIA‘s 2009-2010 study, and therefore was considered safe for consumers. Studies by Health Canada indicate that the relatively low consumption of tea and other beverages would contribute very little to a person’s total mercury dietary intake.

The 2010-2011 study also collected 193 samples of soft drinks and corn syrup from Canadian retail stores and analyzed them for the presence of mercury. Ninety-four percent of soft drinks and 90 percent of corn syrup samples analyzed contained no detectable levels of mercury. The average concentration of samples with detectable levels of mercury was very low and therefore would not be a health concern to consumers.

Although no health concerns were raised by the results in these two studies, the CFIAconducted a third study on tea in 2011-2012, and another is currently ongoing this year to verify that products remain safe. Once the data has been fully analyzed the results will be published on the CFIA website.

Generally, the detection of elevated levels of contaminants, such as pesticide residues and metals, indicates that further assessment is needed. Health Canada’s follow-up assessment determines if the specific level poses a health risk, based on the contaminant’s level, expected frequency of exposure and contribution to overall diet. These factors help determine whether further action is needed, up to and including product seizure and/or recall.

The CFIA routinely tests various food products for specific hazards to determine if they pose a potential health risk to consumers. If a human health risk is found, a public recall notice is issued immediately.

Harper Government teams with Canadian researchers to bolster food safety system

 

July 26, 2012, Ottawa: The Canadian Food Inspection Agency (CFIA), Genome Canada and Alberta Innovates Bio Solutions are partnering in a $600,000 project that will help protect consumers from Listeriosis, a serious foodborne illness.

The project aims to map the genome of Listeria bacteria so that more rapid tests can be developed. Current test methods take at least five days. Genomic techniques could improve accuracy and cut testing time significantly, allowing the CFIA and industry to more effectively identify unsafe foods.

“The Harper Government is committed to improving Canada’s already robust food safety system,” said Agriculture Minister, Gerry Ritz. “Through investments in science and innovation, we are giving industry the opportunity to better identify and reduce risks for consumers, meaning safer food for Canadian families.”

Gary Goodyear, Minister of State for Science and Technology, said: “This project is a step the Harper Government is taking to demonstrate how Canada’s research leadership can be used to benefit Canadian society by investigating innovative and more timely techniques to protect our food supply.”

Listeriosis is a serious concern for the food industry. Although healthy people are not often affected, the elderly, pregnant women and children especially can suffer serious complications.

In general, Listeria monocytogenes appears to be capable of survival regardless of freezing, dehydration and exposure to temperature regimes commonly used in the pasteurization of food. Given the seriousness of this bacterium as a food pathogen, its timely detection in food will help reduce the incidence of foodborne listeriosis.

Pierre Meulien, President and CEO, Genome Canada, said: “Genomics research will bring a new level of advanced innovation and technology to food safety. We expect to provide the means to enable both the food industry and food regulators to respond swiftly to food safety investigations by identifying a potentially dangerous food contaminant as quickly as possible to prevent or limit the impact of an outbreak.”

Stan Blade, CEO, Alberta Innovates Bio Solutions, said: “While Canada and Alberta have an excellent reputation for food safety, we strive for continuous improvements through the application of science and innovation. We are pleased to support a program that will further our knowledge about Listeria and enhance Canada’s reputation as a preferred supplier of safe food products.”

The 18-month research project involves an investment of $250,000 each from Genome Canada and the Canadian Food Inspection Agency, and $100,000 from Alberta Innovates Bio Solutions. Through the Request for Applications, released today, participants have until October to submit proposals for funding.

Additional Information

Genome Canada is a catalyst for developing and applying genomic sciences that create economic wealth and social benefit for Canadians. We work in partnership to invest in and manage large-scale research and translate discoveries into commercial opportunities, new technologies, applications and solutions. We build bridges between government, academia and industry to forge a genomics-based public-private innovation focused on key life science sectors. For more information, visit Genome Canada.

The Canadian Food Inspection Agency is Canada’s largest science-based regulator. The Agency is dedicated to safeguarding food, animals and plants, which enhances the health and well-being of Canada’s people, environment and economy. For more information, visit the CFIA website.

Alberta Innovates Bio Solutions (AI Bio) is a publicly funded board-governed corporation that works with partners to identify, coordinate and fund research projects designed to help solve industry challenges with solutions that deliver economic, environmental and social benefits. Through this investment in science and innovation,AI Bio aims to help create new technologies and products that will grow Alberta’s agriculture, food and forest sectors. For more information, visit Al Bio.

 

 

Government of Canada Seeking Comments on Proposed Pig Traceability Regulations

 

July 16, 2012, Ottawa: The Government of Canada is further strengthening Canada’s livestock sector by proposing new regulations that would make traceability mandatory for pigs.

An enhanced traceability system for swine would help protect the health of Canadians and the national herd, and could contribute to the reopening of export markets in the event of an animal disease outbreak.

After working with a broad range of stakeholders, including swine industry associations, provinces and territories, and other federal departments, the Canadian Food Inspection Agency is proposing regulations that would require custodians of pigs to:

• identify all farmed pigs and farmed wild boars using approved methods; and
• record and report all movements of pigs from birth or import, to slaughter or export.

In Canada, mandatory identification systems are already in place in the cattle, bison and sheep sectors. The proposed regulations would bring national consistency in the pig sector and build on what is already in place in some provinces. For example, Alberta enhanced its capacity to track animals from farm-to-slaughter in 2011 with the launch of the Alberta Swine Traceability System.

Recently, the Government of Canada introduced the Safe Food for Canadians Act. If accepted, the Act would strengthen and modernize Canada’s food safety system, including elements of livestock traceability.

The proposed regulations are being introduced through an amendment to the Health of Animals Regulations, which has been published in Canada Gazette, Part I, for public comment. Comments will be accepted until August 13, 2012.

More information is available on the CFIA website or the Canada Gazette website.Comments can be sent to trace.consultation@inspection.gc.ca.

 

Is there Proof of a Food Safety System at the Retail Level?

A Letter from C.E.O. of HACCPCanada       www.haccpcanada.net.

Health Canada has established a set of standards for food safety for the food service industry nationwide. At present the system in place is a government regulatory authority, which basically uses infrequent inspections or snap shots and are very much complaint driven.  On the other end, the customer is allowed to observe only a small slice of these standards, such as the sanitation aspects of the washrooms/dining facilities and the plated food.  These observations are subjective rather than based on objective data. For example, a clean washroom doesn’t necessarily mean sanitized, or a steaming plate of food doesn’t mean the food is safe to eat.

Here are some of the Prerequisite Standards or Critical Control Points

Standards	Assessments
Thermometers	Applied?  Calibrated? Logged?
Receiving	Approved Source?  Supervised?
Storage	Properly Executed?
Refrigeration	Correct Temperatures?
Traceability	Labeling, Stock Rotation System?
Damaged/Recalled Products	Lot Numbers Recorded? Public Informed?
Cooking	Safe Temperatures? Safe Handling Procedures?
Hot Holding	Safe Temperatures? Equipment Maintained?
Reheating	Safe Temperatures? Safe Practices?
Sanitation	Written Standard Operating Procedures? Logged?
Employee	Healthy? Trained? Following Strict Hygiene Policies?

One Important Question Remains…

Can retail food establishments PROVE they are meeting these standards?

A HACCP-Based Food Safety System will meet the burden of proof through verification and documentation.  However, retail food outlets may or may not have an active HACCP-Based Food Safety System, or even a person in charge to oversee the food safety aspects of the operation.  It is the duty of patrons to determine the extent of the food safety policy in effect (moving from assumption to knowledge) and not just presume that all of the standards are met because the restaurant doors are open for business.  Therefore, the burden of proof falls to the restauranteurs to provide reassurance to their trusting customers by the effective use of these four means:

1. Consistent Record-Keeping (Logs)
2. Official Substantiation (Inspection Reports etc.)
3. Performance (Staff Adherence to Policies)
4. Observation (Witnessing Procedures)

HACCPCanada Certification offers the unprecedented opportunity to convey to the discerning customer the efforts put forth by the food service industry.  A “Public Awareness Program” is extended to our clients to showcase the distinction of excellence Certification communicates.  Our careful assessments of the food safety systems implemented in the food retail establishments gives patrons the confidence that proactive procedures are in place.  Our dedicated commitment and extreme integrity as a third-party auditor puts the emphasis on a total food safe environment.  HACCPCanada’s assistance in removing any gaps in the standards and employee training provides the retail outlets support in their commitment to Assuring a Confident Dining Experience.

Related articles

• Shoppers should have healthy skepticism about food safety (courierpress.com)
• Is Your Food Still Safe to Eat? (everydayhealth.com)
• Advantages of HACCPCanada Certification: Responsible Risk Management (haccpcanada.wordpress.com)
• Advantages of HACCPCanada Certification: Systems of Continual Improvement (haccpcanada.wordpress.com)

CFIA Tests Food Samples for Undeclared Allergens in Flavour Packets

June 14, 2012, Ottawa: A study released today by the Canadian Food Inspection Agency (CFIA) found that most flavour packets tested had no detectable levels of undeclared allergens or gluten. Three products were recalled demonstrating the strength of the Canadian food safety system in detecting potential risks to Canadian consumers and removing those products from the market.

Flavour packets are premixed packages of herbs and/or spices that enhance the flavour of finished food (e.g. sauce mixes, drink mixes, seasoning mixes, soup bases and spice mixes).

The CFIA study included 100 samples taken from retail stores in 2010-2011. Products were analyzed for seven allergens (soy, milk, egg, peanuts, almonds, hazelnuts and sesame) and gluten. Of the 25 samples containing detectable levels, three were recalled and the rest were determined by Health Canada to be safe for consumers, including those with allergies.

The most common undeclared allergens detected were soy, milk and gluten. There were no undeclared peanuts, almonds or hazelnuts in any of the samples.

The CFIA routinely conducts targeted surveys of various food products for specific hazards to determine if they pose a potential health risk to consumers. If a human health risk is found, a public recall notice is issued immediately.

Further information on this survey report is available on the CFIA website.

Advantages of HACCPCanada Certification: Enhanced Tourism Reach

Tourists are keen to dine wherever they see the stamp of certification, as most countries are requiring mandatory certification for every retail food outlet. More tourist bureaus desire to assure the tour guides from around the world that Canadian eateries have implemented a HACCP-Based Food Safety System.  Certification from HACCPCanada promotes a competitive advantage for your company, thereby increasing market share, growing the customer base, and expanding profits.

HACCPCanada Certification:  Assuring a Confident Dining Experience.