HACCPCanada Certifies Richmond Plastics Ltd

HACCPCanada Certification - Be Informed

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!

Richmond Plastics LimitedRichmond Plastics Ltd. 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 for food-related products that meets or exceeds the requirements of the National Regulatory Authority.

Richmond Plastics Ltd. specializes in custom made plastic bags and packaging with over 400 million bags, both plain and printed, in production for 2012 alone! They provide custom printing using up to ten colours on flexographic presses for their core products of linear (LLDPE) and low-density (LDPE) poly bags. They now use a HACCPCanada Certified production system for all of their food-related packaging geared toward food retailers and manufacturers throughout Canada.”



Details Emerge of The Capital Packers Inc. Suspension

CFIA Suspends Operations at Establishment 231, Capital Packers Inc.

HEALTH HAZARD ALERT – Certain CAPITAL brand and COMPLIMENTS brand HAM SAUSAGES may contain Listeria monocytogenes

November 22, 2012, Ottawa: The Canadian Food Inspection Agency (CFIA) has suspended the licence to operate of Establishment 231, Capital Packers Inc., in Edmonton, Alberta effective November 22, 2012.

The CFIA has determined that adequate controls for food safety are not being reliably implemented in the facility on a consistent basis. The company has failed to correct deficiencies previously identified through CFIA inspections.

All products currently at this plant are under CFIA detention and control. In addition, theCFIA is conducting a food safety investigation to determine if products shipped from the plant pose potential risks to consumers, particularly related to Listeria monocytogenescontamination. The CFIA will immediately alert the public if unsafe food could be in the marketplace.

Capital Packers Inc. will not be able to resume operations until they have fully implemented the necessary corrective actions and the CFIA is fully confident in the plant’s capacity to effectively manage food safety risks.

The safety of consumers is the CFIA’s top priority and the Agency will work diligently to ensure there is no potential risk to consumers. Additional information will be provided as soon as it becomes available.


Capital Packers Inc. License Suspended & Recalls Ham Sausage

CFIA Suspends Capital Packers Inc. License and Issues Recall for Certain CAPITAL brand and COMPLIMENTS brand HAM SAUSAGES may contain Listeria monocytogenes

OTTAWA, November 22, 2012 – The Canadian Food Inspection Agency (CFIA) and Capital Packers Inc. (EST 231) are warning the public not to consume Capital brand and Compliments brand Ham Sausages described below because the products may be contaminated with Listeria monocytogenes.

The following products are affected by this alert:

Brand Product Size UPC Code
Capital Ham Sausage 300 g 0 64946 51100 6 2012 DE 26
Compliments Ham Sausage 375 g 0 68820 10061 4 2012 DE 26

The CFIA has suspended the licence to operate at Establishment 231, Capital Packers Inc. effective today. The CFIA is conducting a food safety investigation and the public warning may be updated if additional food products are identified which are deemed to be a health risk.

These products may have been distributed nationally.

There have been no reported illnesses associated with the consumption of these products.

Food contaminated with Listeria monocytogenes may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause listeriosis, a foodborne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Infected pregnant women may experience only a mild, flu-like illness, however, infections during pregnancy can lead to premature delivery, infection of the newborn, or even stillbirth.

The manufacturer, Capital Packers Inc. (EST 231), Edmonton, AB is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.

For more information, consumers and industry can call one of the following numbers:

Capital Packers Inc. at 780-476-1391, ext. 345;

CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).


XL Foods dumps tonnes of meat at landfill

Disposal comes after widespread recall of E. coli tainted beef

CBC News

Posted: Oct 21, 2012 4:38 PM MT

Last Updated: Oct 21, 2012 5:57 PM MT

Read 194comments194

XL Foods took about 500 to 600 tonnes of beef to the industrial section of the Newell County landfill to dispose of the meat under supervision of the Canadian Food Inspection Agency. XL Foods took about 500 to 600 tonnes of beef to the industrial section of the Newell County landfill to dispose of the meat under supervision of the Canadian Food Inspection Agency. (CBC)

XL Foods has dumped hundreds of tonnes of frozen beef into a landfill in Brooks, Alta., after a massive recall of E. coli-tainted beef linked to its plant.

The company took about 500 to 600 tonnes of frozen beef to the industrial part of the Newell County landfill, all under the supervision of Canadian Food Inspection Agency officials, over the weekend.

The company is expected to dump more beef on Monday.

The beef product in the boxes is mostly frozen ground beef and trimmings such as heart and tripe, but so far no high quality cuts.

Ray Juska, landfill manager at Newell County, says his crews are putting dirt onto the meat.

“It’s to keep out vectors, primarily seagulls is what we have here, and it’s also a requirement of the CFIA so nobody can go back and help themselves to some off-spec meat,” Juska said.

He’s also hoping that his contribution will help the company and its workers get back to work.

“We’re a waste disposal facility associated with Brooks and area and really what the big issue here, aside from what’s happening to Brooks and to XL, is what’s happening to the people that it’s affected,” Juska said.

“And it’s had a pretty substantial impact and now that a lot workers are laid off and the longer it goes on the greater it’s going to be. So, we’re really hoping by accepting this material that we’re part of the solution”

It’s not clear how much beef XL Foods will have to clear from the plant in order to have the CFIA reinstate its license following the recent E.coli outbreak and massive recall of 1,800 products.

The CFIA said last week that XL Foods would destroy all of the beef involved in a massive E. coli recall in Canada and the United States.

The agency also said that up to 5.5 million kilograms of meat stored at the Brooks plant and warehouses that wasn’t part of the recall would either be rendered or cooked at a high temperature to kill any E. coli.


New Federal Food Safety Law Advances in Canada with Senate Action

On the heels of an E. coli O157:H7 outbreak spanning four provinces and the nation’s largest beef recall, Ottawa has sprung into action on pending food safety legislation.

Stalled since last spring, the Safe Food for Canadians Act was adopted by mid-week by the 108-member Senate. It will not become law in Canada unless it passes the dominant branch of Canada’s Parliament, the House of Commons.

“Canadian consumers have always been our Government’s top priority when it comes to food safety,” said federal Agriculture Minister Gerry Ritz. “This legislation demonstrates the Harper Government’s commitment to strengthening Canada’s food safety system and we hope this legislative is passed expeditiously by Members of Parliament.”

The Safe Food for Canadian Act, S-11, shares some of the same goals as the Food Safety Modernization Act (FSMA) passed by Congress in the United States almost two years ago.

Under the law passed by the Red Chamber, as Canada’s Senate is sometimes called, the Canadian Food Inspection Agency (CFIA) would acquire greater powers to compel food producers to provide information in a timely and standardized manner and to impose traceability systems on food producers.

Prime Minister Harper’s government requested the legislation. His Conservative Party has controlled Canada’s federal government since 2006. The bill also imposes tougher penalties for intentional activity that put the health and safety of Canadians at risk, requires a more consistent inspection regime across all food commodities and imposes better controls over imports and exports.

The current E. coli outbreak involving a large beef plant at Brooks, Alberta is the most serious food safety crisis faced by the Harper Government since the 2008 Listeria outbreak linked to meat from Maple Leaf Foods.

© Food Safety News


JBS Takes Over Suspended Brooks Plant; CFIA Prepares Recommendations

BY DAN FLYNN | OCTOBER 19, 2012 FoodSafetyNews.com

The biggest beef recall in Canada’s history was eclipsed within a few hours this week by a new management agreement shifting control and potentially the ownership of the troubled Brooks, Alberta plant to the world’s biggest beef company, JBS of Brazil.

Brooks’ Mayor Martin Shields immediately said it was positive news that means the processing plant will soon be back in operation. Union representatives also praised the move despite the fact a JBS spokesman said it will include a review of the labor situation.

But while waiting for the new management team to arrive from JBS’s North American headquarters at Greeley, CO, food safety officials in Canada were talking about what has to happen over the “coming days.”

Beef from the idled Alberta plant has been named as the source of 15 E. coli O157:H7 infections among Canadians in four provinces. While as much as 2.5 million pounds of the recalled Canadian beef crossed the U.S. border before it was closed to XL product, no E. coli illnesses in the U.S. have been linked to the recall.

The management agreement means that JBS will immediately take over the operations of XL Foods Inc. in Alberta, including the 70,000-head capacity feedlot and associated ranch lands and the processing and packing plants at Calgary and Alberta with capacities of 1,000 and 4,000 head, respectively

During the coming six-month option period, JBS will run the Alberta facilities and XL will continue to operate two U.S. properties that are also part of the deal, a 1,200-head-per-day packing plant at Omaha, NE and a 1,000-head-per-day packing plant at Nampa, ID.

If JBS pulls the trigger on the deal, XL will get $100 million, half in JBS stock and half in cash. JBS will not assume any XL debt or liabilities. The privately held XL Foods is Canada’s second largest meat packing company.

Beef industry experts in the U.S. say that before the recall those facilities might have fetched $300 million.

XL’s license to operate in Brooks was suspended Sept. 27. By that date XL had exported potentially contaminated beef to more than 20 counties, including the United States, from the plant.

Even before the JBS/XL management agreement was announced, the Canadian Food Inspection Agency (CFIA) was allowing some limited operation, while assuring the public no meat would be allowed out of the packing plant for consumption until its safety was guaranteed.

The closed slaughterhouse has idled at least 2,200 workers and forced Canadian cattlemen to delay taking cattle to market. About 800 XL employees were called back to work on beef carcasses that were being used in the investigation.

Over the coming days, CFIA says it plans to thoroughly review its observations of deboning and cutting activities, specific E. coli controls, meat hygiene, sampling techniques and overall plant sanitization. It then plans to issue a report with recommendations on next steps.

CFIA says that after cutting the carcasses that were in the plant when operations were suspended, personnel monitored the disposal of the meat to a rendering plant. It will continue such oversight and says no XL meat will enter the food system.

“The plant will not be permitted to resume normal operations until the CFIA confirms in writing that it is safe to do so,” the agency said in a statement.

The mid-week management announcement was a surprise to everyone outside JBS and XL, but the companies had apparently started talking some time ago.

During the past decade, JBS has emerged as the world’s largest beef producer, largely through acquisitions that left it with a $7.5 billion debt. But it is also flush with cash because in Brazil beef is raised mostly on grass, not expensive corn and other grains.

JBS has 135,000 employees worldwide and operates 301 production facilities. By picking up the XL facilities, JBS will add 7,200 head per day to its North American capacity, raising its total to 36,050 head per day. That would move JBS from No. 3 in North America to No. 1, ahead of both Cargill (with 30,000) and Tyson Foods (with 29,900).

JBS teams were immediately sent to Brooks and Calgary to take over management of the Canadian facilities. A JBS spokesman said the company is “well positioned” to assist with food safety issues.

© Food Safety News


XL Foods Resumes Limited Production

From the CFIA:  2012-10-11 – Statement on E. coli O157:H7 Investigation

XL Foods to proceed to next stage of review

As part of a rigorous review of Establishment 38, XL Foods Inc., the Canadian Food Inspection Agency (CFIA) will allow the facility to proceed to the next stage in the review process. Beginning today, CFIA officials will monitor the plant’s food safety control in action by allowing the plant to process carcasses under continued strict conditions.

This next step in the CFIA’s staged approach will allow CFIA experts to fully assess the facility’s E. coli safeguards in action. The plant will not be permitted to resume normal operation until the CFIA confirms in writing that it is safe to do so.

The CFIA review conducted on October 9th determined that all areas of the plant have been cleaned and sanitized. Effective October 11th the plant will be allowed to process carcasses currently present in the facility that have tested negative by CFIA for E. coli0157:H7. These activities will allow the CFIA experts to carefully observe the plant’s food safety controls. All operations will take place under specific conditions and enhanced CFIA oversight.

Meat from these carcasses will remain under CFIA detention. Products will not be allowed to leave the premises until the CFIA has confirmed in writing to the Minister of Agriculture and Agri-Food that plant controls are effectively and consistently managingE. coli risks. The CFIA will immediately halt operations if inspectors note any concerns with the facility’s food safety controls.

The CFIA suspended operations at the facility on September 27th after determining that identified concerns were not being addressed in a timely manner. Since that time, CFIAofficials have worked closely with plant staff to monitor the implementation of food safety enhancements.

The CFIA’s priority continues to be the health and safety of Canadians. CFIA decisions have been, and continue to be, based on scientific evidence and a precautionary approach to protect consumers.

The CFIA will continue to work with federal and provincial public health officials.


CFIA Tests Canadian Tomatoes for Salmonella, Shigella and E. coli


No contamination detected in tomato tests

September 7, 2012, Ottawa: As part of the Canadian Food Inspection Agency‘s (CFIA) routine testing of various food products, a study was released today that found 100% of tomato samples analyzed for SalmonellaShigellaE. coli 0157:H7/NM and generic E.coli contained no contamination and were safe for human consumption. No follow-up activities were needed.

The CFIA analyzed 1,414 domestic and imported tomato samples (conventional and organic) collected from Canadian retail stores for SalmonellaShigella and generic E.coli. More than 300 of the tomato samples (imported organic and conventional domestic) were also analyzed for E. coli 0157:H7 and E. coli 0157:NM.

SalmonellaShigella and E. coli O157 are bacteria that can cause foodborne illness. Raw fresh produce can occasionally become contaminated with these harmful bacteria at various stages of their production. The consumption of contaminated produce, including tomatoes, can cause foodborne illness in humans.

Generic E. coli are harmless bacteria found in human and animal intestines. Their presence and levels in fresh fruits and vegetables indicate whether good agricultural practices were followed and/or clean, sanitary conditions existed throughout the food production chain.

When pathogens such as SalmonellaShigella and E. coli O157 are detected, Health Canada’s completes an assessment to determine if the pathogen 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. If a human health risk is found, a public recall is issued immediately.

The CFIA has continued testing tomatoes for pathogens to ensure they remain safe for Canadian consumers.

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



Canadian Food Inspection Agency Finds No Pathogens in Cantaloupe Tests





September 6, 2012, Ottawa: As part of the Canadian Food Inspection Agency‘s (CFIA) routine testing of various food products, a study was released today that found 100% of cantaloupes tested did not contain Salmonella or Shigella and were safe for human consumption. No follow-up activities were needed.


English: A cantaloupe at a market.

English: A cantaloupe at a market. (Photo credit: Wikipedia)


The CFIA analyzed 1,207 domestic and imported cantaloupe samples collected from Canadian retail stores. They included 895 samples from domestic and imported whole cantaloupes and 312 from imported fresh-cut, ready-to-eat cantaloupes. Because neither Salmonella nor Shigella was detected, all samples were classified as “satisfactory”.




Salmonella and Shigella bacteria can cause salmonellosis and shigellosis respectively, two foodborne illnesses in humans. Either of these pathogens can contaminate cantaloupes at various stages of their production if not handled properly. Cantaloupes are difficult to clean due to their rough surface and provide ideal conditions for bacterial growth.




When pathogens, such as Salmonella and Shigella, are detected, Health Canada completes an assessment to determine if the pathogen 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. If a human health risk is found, a public recall is issued immediately.




The CFIA has continued testing cantaloupes for pathogens to ensure they remain safe for Canadian consumers.




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








Rare Salmonella Strain Sickened 8 in British Columbia Last Year

Outbreak study yields lessons about investigation techniques




Salmonella  Agbeni — unlike strains such as S. Enteriditis or S. Typhumurium — is rarely responsible for human illness in North America. But in May of last year, this serotype sickened 8 people in British Columbia, causing illnesses that were unusual enough to prompt a special investigation into the outbreak.
The resulting study was published in the September 2012 issue of Emerging Infectious Diseases.
While researchers were unable to pinpoint the source of the bacteria, they say that the unique characteristics of the outbreak — including an abnormally long incubation period and a high percentage of urinary tract infections — offer valuable lessons for future Salmonella investigations.
During this outbreak, victims began experiencing symptoms 5 -7 days after being exposed to the bacteria, marking an unusually long incubation period for Salmonella, which normally causes illness between 6 and 72 hours after ingestion. This fact suggests that investigators may need to reach farther back in time when looking for common exposures among victims, says the study.
Health officials currently question Salmonella patients about what they ate in the 3 days prior to illness, say the authors. But this outbreak suggests that this time frame may need to be expanded, they note.
In this case, that 3-day window didn’t include the event that turned out to be the likely source of infection for the majority of the B.C. patients — a wedding attended by 7 of the 8 victims.
“The 3-day time frame for exposures was not sufficient to identify appropriate exposures,” explained Marsha Taylor, epidemiologist at the British Columbia Centre for Disease Control and lead author of the report. “Expanding the period for collecting exposure information about Salmonella spp. infections and the reporting and investigation of persons with Salmonella spp. identified in urine to public health authorities might be needed to help identify and solve outbreaks,” Taylor said in an interview with Food Safety News.
The wedding was only identified as a potential common event because a victim happened to mention it in an interview, explains Taylor.
Officials are not sure why the time between exposure and onset – which averaged 5.5 days – was so long in this outbreak. While it may have been a result of the type of Salmonella involved, says the study, it may also have depended on the amount of bacteria ingested or on a variation in the temperature of the food, which was prepared a week in advance and served cold.
“The specific factor that led to it — whether it’s the stain, the host or the exposure — that piece isn’t that clear,” says Taylor.
High Number of Urinary Tract Infections
The second unusual characteristic of this outbreak was the high percentage of UTIs among victims, say the authors. Typically, 1 percent of non-typhoidal Salmonella infections are diagnosed through urine. However, 3 of the 8 outbreak victims (40 percent) were diagnosed through urine analysis after presenting with UTIs, according to the study.
“It was unusual to see that high a proportion of urine diagnosis within a cluster,” says Taylor.
In light of these findings, “the reporting and investigation of persons with Salmonella spp. identified in urine to public health authorities might be needed to help identify and solve outbreaks,” says the study.
Interestingly, while it’s unusual for Salmonella patients to experience gastrointestinal symptoms in addition to a UTI, 2 of the 3 victims who contracted UTIs in this outbreak experienced GI symptoms before the onset of the UTI.
U.S. Was Likely Source of Bacteria
While investigators never identified the reservoir of the Salmonella Agbeni that caused this outbreak, they say the bacteria likely originated in the United States.
One of the 7 victims who attended the wedding in B.C. had traveled to the province from the U.S. and had helped prepare food served at the event, according to the EID report. That person was also the first to experience symptoms, suggesting that he or she had been carrying the infection before spreading it to others.
The theory that the bacteria originated in the U.S. was bolstered by the fact that the one outbreak victim from B.C. who did not attend the wedding had recently traveled to the United States, and had visited the jurisdiction where the wedding attendee from the U.S. lived.
Furthermore, 5 illnesses of Salmonella Agbeni were reported among residents of that U.S. jurisdiction during the same time period, says the report.
The source of the bacteria in that U.S. jurisdiction was never located, says Taylor.
Before this outbreak, Salmonella Agbeni had rarely been recorded as a source of illness in Canada. Between 2000 and 2010, only 8 illnesses were reported in the country. None of these were in British Columbia. In the United States, 180 cases of Salmonella serotype Agbeni were reported between 1999 and 2009, according to surveillance data from the U.S. Centers for Disease Control and Prevention.

© Food Safety News