Updated Schwartz’s At Home Meats Recall

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Recall date:
November 15, 2013
Reason for recall:
Microbiological – Listeria
Hazard classification:
Class 1
Company / Firm:
Les Salaisons Desco Inc.
Distribution:
Nova Scotia, Ontario, Possibly National, Quebec
Extent of the distribution:
Retail

Recall details

Ottawa, November 15, 2013 – The Food Recall Warning issued on November 13, 2013 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Les Salaisons Desco Inc. is recalling Schwartz’s At Home brand Smoked Meat from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled product described below.

The following product has been sold in Ontario, Quebec and Nova Scotia, but may also have been sold in other provinces.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Schwartz’s At Home Smoked Meat 500 g (4 x 125 g) 2013DE13 6 27533 96123 5

What you should do

Check to see if you have the recalled product in your home. Recalled product should be thrown out or returned to the store where it was purchased.

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.

Background

This recall was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of this product.

More information

For more information, consumers and industry can contact:

Les Salaisons Desco Inc.: 1-800-363-4291 ext: 2244 or 450-437-7182 ext: 2244

Schwartz's brand Smoked MeatSchwartz's brand Smoked Meat - UPCSchwartz's brand Smoked Meat - back of package

HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are 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.

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Canadian Tenderized Beef To Get New Safe-Cooking Labels

HACCPCanada Certification - Be InformedAgriculture Minister Gerry Ritz says better labels are part of food safety action plan

CBC News

Posted: May 17, 2013 9:03 AM CST  

Federally registered meat plants will be required to put new safe-cooking labels on mechanically tenderized beefFederally registered meat plants will be required to put new labels on mechanically tenderized beef in order to make it safer for consumers, Agriculture Minister Gerry Ritz says.

Speaking in Saskatoon Friday, Ritz said the new rules for tenderized beef, expected to go into effect over the next two months, is part of a wide-ranging food safety action plan.

The government wants consumers to know that mechanically tenderized beef — such as steaks and roasts — needs to be thoroughly cooked to eliminate any risk of E. coli.

In addition to federally registered meat plants, supermarkets are also being encouraged to use warning labels.

There’s a heightened risk because the needles in tenderizing equipment can push E. coli into the interior of the meat. Such meat has to be thoroughly cooked to kill the microbes.

Last fall, at least 16 Canadians became ill from E. coli, sparking a massive recall of beef that came from from an XL Foods meat plant in Brooks, AB.

Mechanical tenderizing was done at the XL plant, raising concerns at the time that stricter rules were required. However, an inquiry into the plant situation did not find that tenderizing was specifically a cause of the E. coli outbreak.

Ritz said the changes will help, but he can’t guarantee large-scale recalls will not happen again.

“Certainly no one wants to see a repeat of the major recalls we’ve seen in this country,” he said.

“Can we guarantee there’ll never be any more? No. Anybody who tells you you can is lying to you.”

Ritz made his announcement in a Saskatoon grocery store, accompanied by officials from Health Canada and the Canadian Food Inspection Agency who deal with meat safety and microbial hazards.

He said CFIA is strengthening some of its beef safety rules, and has put in new mandatory rules to fight E. coli problems in federally registered beef plants.

HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are 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.

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Maître Saladier, S.E.C. Recalls St. Hubert Pork Back Ribs

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Notification – Bone fragments in certain St-Hubert brand pork back ribs

Recall / advisory date:
May 10, 2013
Reason for recall / advisory:
Extraneous Material
Hazard classification:
Class 2
Company / Firm:
Maître Saladier, S.E.C.
Distribution:
Quebec
Extent of the distribution:
Retail
Reference number:
7961

Affected products

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall Additional Info
St-Hubert Pork back ribs – fully cooked and seasoned 680g 03813, 03913 0 66701 00707 6 Extraneous Material – Harmful – Other Class 2
St-Hubert Pork back ribs – fully cooked and seasoned 680g 11712, 11812, 12112, 12212, 12512, 12812, 12912, 13012, 13512, 13612, 13712, 13812, 13912, 14012, 14412, 14512, 14912, 15012, 15112, 15212, 15312, 15612, 15812, 15912, 16012, 16312, 16412, 16712, 17012, 17112, 17212, 17312, 17412, 17812, 17912, 18012, 18112, 18412, 18612, 19112, 19212, 19312, 19412, 19512, 19812, 19912, 20012, 20112, 20512, 20612, 20712, 20812, 20912, 01113, 01413, 01513, 01613, 01713, 01813, 01913, 02213, 02313, 02413, 02513, 02813, 02913, 03013, 03113, 03213, 03513, 03613, 03713, 04213, 04313, 04413, 04513 0 66701 00707 6 Extraneous Material – Harmful – Other Class 3

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.

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China Arrests 900 In Fake Meat Scandal

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Chinese authorities seize 20,000 tonnes of illegal meat products and detains gang passing off fox, mink and rat as mutton

A Chinese vendor sells pork in a Hong Kong market

China’s other food safety scares include reports of glow-in-the-dark pork, exploding watermelons and fake eggs. Photograph: Vincent Yu/AP

Police in China have arrested 904 people for “meat-related offences” over the past three months, including a gang that made more than £1m by passing off fox, mink and rat meat as mutton, the country’s public security ministry has announced.

Since January, authorities have seized 20,000 tonnes of illegal products and solved 382 cases of meat-related crime – primarily the sale of toxic, diseased and counterfeit meat.

One suspect, named Wei, earned more than £1m over the past four years by purchasing fox, mink and rat meat, treating it with gelatin, carmine (a colour produced from ground beetles) and nitrate, then selling it as mutton at farmers’ markets in Jiangsu province and Shanghai. Authorities raided Wei’s organisation in February, arresting 63 suspects and seizing 10 tonnes of meat and additives.

Suspects in the Baotou city produced fake beef and lamb jerky from duck meat and sold it to markets in 15 provinces. Levels of E coli in the counterfeit product “seriously exceeded standards”, the ministry said.

A baby who suffers from kidney stones after drinking tainted milk powder, Chengdu, China. September 22, 2008A baby treated for kidney stones after drinking tainted milk powder, in Chengdu, China. Photograph: China Photos/Getty 

 

 

Hao, another suspect, from Fengxiang city, Shaanxi province, last year sold mutton that had turned black and reeked of agricultural chemicals to a barbecue restaurant, killing one customer and poisoning a handful of others.

In Fujian province, five suspects were arrested and two factories shut for butchering disease-ridden pig carcasses and selling their meat in nearby provinces. The suspects had been hired by the agriculture ministry to collect the carcasses from farmers and dispose of them properly.

Authorities closed two factories in the south-western province of Guizhou for soaking chicken feet in hydrogen peroxide before shipping them to markets. And in Zhenjiang city, Jiangsu province, two people were arrested for selling pork products that were made with meat from “poor quality pig heads”.

China’s meat markets are already reeling from a spring riddled with foodsafety scares. Pork sales plummeted in March after about 16,000 pig carcasses were dredged from a river in Shanghai, an incident authorities have yet to fully explain. A virulent strain of avian flu has killed 26 people and put more than 129 in hospital since mid-April, wreaking havoc on the domestic poultry industry.

New guidelines calling for harsher penalties for those found guilty of producing or selling unsafe food products were announced by the country’s top court on Friday.

The supreme people’s court said the guidelines would list as crimes acts such as the sale of food excessively treated with chemicals or made from animals that have died from disease or unknown causes.

rats

A gang made more than £1m by passing off mink and rat meat as mutton. Photograph: PA

China’s food safety authorities are turning their attention to dairy products, according to the Xinhua state news agency. In 2008, more than 54,000 infants became ill and six were killed after being fed milk and baby formula that was tainted with the industrial chemical melamine.

Other food safety scandals in recent years include reports of glow-in-the-dark pork, exploding watermelons, cadmium-laced rice, fake eggs, salmonella-tainted seafood, carcinogenic recycled cooking oil and pesticide-soaked fruit.

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.

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Boucherie Laurentienne Ltd. Recalls Many Products

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Reminder 2457 – Class 2

Notice not to consume meat products-UPDATE RELEASE ISSUED THE 28 MARS 2013

Quebec, April 4, 2013 – The MAPAQ, in collaboration with Boucherie Laurentienne ltée, established at 381 Main Street, Wentworth-Nord, and businesses listed in the table below are warning the public not to consume products manufactured by the Boucherie Laurentienne ltée which are described in the following list because they have not been prepared so as to ensure safety.

 

Description of products

Polish Sausage
Sausage Cheese
Swiss Cheese Sausage 5
William Swiss Sausage
Sausage Weisswurst
sausage Knackwurst
Sausage Debreciner spicy
sausage Viennese
Viennese sausage spicy
sausage Shublig
farm Sausage
Sausage maple bacon smoked
sausage cheese Jalapino smoke
sausage bacon and cheddar Susi
Acapulco Sausage
Sausage honey-smoked
sausage rustic
sausage asparagus-cheddar smoked
sausage Asparagus Austrian
Maple Sausage
Kassler – smoked pork loin
bacon ham
dry Bacon
Bacon Black
Laurentian dry Bacon
Bacon farmer smoked dry
pork loin rolled smoke
brown Bacon
Hock smoked
bacon Euro
Bones

Point of sale

Dominic Piché Market (Marché Bonichoix), 3023 Labelle Boulevard (Prévost)
Market Power Neelima, 878, chemin du Village (Morin Heights)
The Cooperative Laurel Station, 3455 Main Road (Wentworth-Nord )
Market Bonichoix Fontaine, 15 rue des Lilas (Sainte-Marguerite-du-Lac-Masson)
Master Saucissier, 105, rue Saint-Germain Ouest (Rimouski)
La Vielle Europe (Charcuterie Jose Santos), 3855, rue Saint-Laurent (Montreal)
La Fromagerie du Lac Carré, 2011 Main St. (Saint-Faustin-Lac-Carré)
La Fromagerie des Nations, 3535 Highway 440 West (Chomedey)
La Fromagerie des Nations Anjou, 7500, boulevard des Galeries d’Anjou ( Montreal)
La Boucherie Fine Campbell, 2160 Boulevard Curé Labelle (Saint-Jérôme)
The Euro-Depot Deli, 1250, Bord Eau-De-(Sainte-Dorothée)
the European grocery inc., 560, rue Saint- Jean (Quebec)
Font Meat Berthelet (From The Stall Boucher), 250 Boulevard Lachapelle (Saint-Jérôme)
Suzy Bakery, 1688 Street Sugarbush (Pierrefonds)
Delicatessen and Pastry Bucharest, 4670 Decarie Boulevard (Montreal)

Products which are the subject of this warning were sold, chilled or frozen in establishments designated above. They have been repackaged and sold under various brand names through an agent. It also recommends that consumers can not determine the origin of a product to check with their retailer if they have purchased a product covered by this notice. This warning is specifically designed for products that have been purchased between 5 and 28 March 2013. It should be mentioned here that no cases of illness associated with the consumption of these products have been reported to date MAPAQ.

Operators are voluntarily recalling the products and have agreed with the Ministry to circulate this announcement as a precautionary measure. People who have one of these products in their possession are advised not to consume and discard.

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.

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Boucherie Laurentienne ltée. Recalls Several Products in Quebec

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2454-Class 2 recall

Notice not to consume meat products

Quebec, March 28, 2013 – MAPAQ, in collaboration with Boucherie Laurentienne ltée., 381 Main Street, Wentworth-Nord, and the companies designated in the table below are warning the public not to consume Products that are described in the following list because they have not been prepared so as to ensure safety.

Product

Polish Sausage
Sausage Cheese
Swiss Cheese Sausage 5
William Sausage Switzerland
Weisswusrt Sausage
Sausage Knacwurst
Sausage Debreciner spicy
sausage Viennese
Viennese sausage spicy
sausage Shublig
farm Sausage
Sausage maple bacon smoked
sausage cheese Jalapino smoke
sausage bacon and cheddar Susi
Acapulco Sausage
Sausage Honey-smoked
sausage rustic
sausage asparagus-cheddar smoked
sausage Asparagus Austrian
Maple Sausage
Montfort ham
Kassler smoked pork loin,
headcheese
ham bacon
ham Austrian
Bacon Dry
Black Bacon
Bacon Laurentian Dry
Smoked Bacon farmer dry
pork loin rolled smoke
brown Bacon
Mini Ham
Hocks Smoked
Ham Quebec
Bourassa ham
bacon Euro
Bones

Point of sale

Butcher Laurentian Ltd., 381 Main Street (Wentworth North)
William J. Walter Atwater, 138 Atwater (Montreal)
William J. Walter Valleyfield, 67 rue Alexandre (Valleyfield)
William J. Walter Granby, 165 Main Street (Granby)
William J. Saint-Bruno Walter, 1382 Montarville (Saint-Bruno)
William J. Walter Sainte-Dorothée, 545 West Boulevard Samson (Laval)
William J. Walter Longueuil, 123 rue Saint-Charles (Longueuil)
William J. Walter Ste-Marthe-sur-le-Lac, 2939 Promenade Boulevard (Ste-Marthe-sur-le-Lac)
William J. Walter Anjou, Anjou 7500 boulevard Gallery (Montreal)
William J. Walter Mont-Royal, 1957 Mont-Royal (Montreal)
William J. Walter Jean Talon, 244 Market Place North (Montreal)
William J. Walter Victoriaville, 633 boulevard Jutras (Victoriaville)
William J. Walter Van Horn, Van Horn 1142 (Montreal)
William J. Walter Saint-Hyacinthe, 1555 Cascade Street (St-Hyacinthe)
William J. Walter Gatineau, 425 East La Verendrye (Gatineau)
William J. Walter Hull, 129 boulevard Saint-Joseph (Hull)
William J. Walter Blainville, 947 Curé Labelle (Blainville)
William J. Walter Sorel, 367 boulevard Fiset (Sorel)
William J. 104 Main Street Walter Aylmer (Aylmer)
William J. Walter Nouvo Saint-Roch, 165 St. Joseph Street East (Quebec)
William J. Walter Acton Vale, Acton Street in 1530 (Acton)
William J. Walter Hochelaga, 5 Place Simon Vallois (Montreal)
William J. Walter Laval 440, Laval 3535 Autoroute (Laval)
William J. Walter Fleury, 1314 Fleury Street (Montreal)
William J. Walter Sherbrooke, 107 Minto Street (Sherbrooke)
William J. Walter St. Jerome 617 rue Saint-Georges
William J. Walter Masson, 2929 Masson Street (Montreal)
William J. Walter Greenfield, 3840 boulevard Taschereau
J. William Walter Terrebonne, 1685 chemin Gascon (Terrebonne)
William J. Walter Saint-Lazare, 1595 chemin Ste-Angélique
William J. Walter Thetford Mines, 113 rue Notre-Dame (Thetford Mines)
S. Bourassa (St. Agatha) Ltd., 680 Main Street (Sainte-Agathe-des-Monts)
S. Bourassa (St Sauveur), 105B Guindon (Saint-Sauveur)
S. Bourassa (MT-Tremblant) Ltd., 1109, rue St-Jovite (Mont-Tremblant)

Products which are the subject of this warning were sold chilled or frozen in the establishments designated above.  This warning is specifically for products that have been purchased between 5 and 28 March 2013. It should be pointed out that no cases of illness associated with the consumption of these products have been reported to date to MAPAQ .

Operators are voluntarily recalling the products and have agreed with the Ministry to circulate this announcement as a precautionary measure.  People who have one of these products in their possession are advised not to consume the product and discard to discard it.

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.

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E. coli In Frozen Burger Patties Now At 7 Confirmed Cases

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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.

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Public Health Notice: E. coli O157:H7 illness related to frozen beef burgers

Public Health Agency of Canada

Updated: 22 February 2013

Why you should take note

Through ongoing monitoring and surveillance activities, two additional cases of E. coli O157:H7 illness have been confirmed as part of this outbreak investigation; one in Manitoba and one in Ontario. This brings the total number of cases to seven: four in Ontario, two in Alberta and one in Manitoba. These individuals became ill between late December and late January. All cases have recovered or are recovering.

The two most recent cases are linked to recalled Gourmet Meat Shoppe Big and Juicy frozen beef burgers.

The risk to Canadians remains low because all products found to be contaminated were recalled from store shelves. It remains important that Canadians not eat any of the recalled beef products. Check your freezer and if you have recalled products in your home, return them to the store or throw them out.

Products contaminated with E. coli O157:H7 can pose a serious public health risk. We want to remind Canadians to take precautions to avoid food-borne illness, for example:

  • Cook meat to a safe internal temperature—use a food thermometer to be sure;
    • Thick burgers like the ones recalled need to be cooked longer than regular sized ones to be sure they’re safe.
  • Wash your hands before and after cooking;
  • Keep knives, counters and cutting boards clean;
  • Keep raw meats separate from other foods when you store them; and
  • Refrigerate or freeze left-overs promptly.

The Public Health Agency of Canada continues to lead the coordination of the investigation into this outbreak in close collaboration with its health and food safety partners.

Additional cases of illness may be identified and linked to this outbreak in the future.

Status

Investigations into outbreaks of food-borne illness can be complex. Since early December 2012, the Agency has been leading a committee that includes public health and food safety experts from the Canadian Food Inspection Agency, Health Canada and Provincial and Territorial Health Authorities. The committee meets regularly to share and review the latest information and determine what actions should be taken to protect Canadians.

Based on all the information collected to date – epidemiological, microbiological and food safety – the following cases of illness are linked to the specific strain of E. coli O157 found in the recalled frozen beef burgers. More information about the epidemiological investigation is also available.

Province / Territory Total cases
  Alberta 2
  Ontario 4
  Manitoba 1
  Total 7

Over the course of the investigation, an additional reported case of E. coli O157:H7 illness was found to have the same strain of E. coli as one found in a recalled product. However, the case could not be definitively linked to the outbreak associated with this investigation because there was not enough food history information available to connect the individual with the contaminated product. This individual died in early December as a result of the illness.

More information about products that have been recalled and how that aspect of the investigation has unfolded, is available on the CFIA website.

E. coli O157 food-borne illnesses are not uncommon in Canada and no unusual increases in the number of these illnesses have been detected nationally.

What you should do

Most strains of E. coli are harmless; however, some strains, such as E. coli O157:H7, can make people sick, causing severe stomach cramps, diarrhea and vomiting. Serious complications of an E. coli O157:H7 infection can include kidney failure.

If you think you are sick with an E. coli O157:H7 infection, consult a healthcare professional.

Symptoms of an E. coli O157:H7 infection

Like other food-borne illnesses, the symptoms of E. coli infection mainly involve the gut. Symptoms may vary from person to person; however, they often include:

  • severe stomach cramps;
  • diarrhea (often watery and may develop into bloody);
  • vomiting; and
  • fever (generally not very high – usually less than 38.5˚C/101˚F).

Symptoms usually last five to seven days.

Overall, around 5 to 10 per cent of those who get sick from E. coli O157:H7 develop hemolytic uremic syndrome (HUS), an acute renal failure which can be fatal. Of those, children younger than 5 years old and the elderly are at greatest risk of developing HUS. Symptoms of HUS vary. Some people have seizures or strokes and some need blood transfusions and kidney dialysis. Others live with side effects such as permanent kidney damage.

Who is most at risk?

Infections can occur among people of all ages, however symptoms are likely to be more severe among the very young and the elderly.  Pregnant women and people with weakened immune systems are also at high risk of developing serious complications.

How to protect yourself

Proper hygiene and safe food handling and preparation practices are key to preventing the spread of all food-borne illnesses, including E. coli.

Hand washing is one of the best ways to prevent the spread of foodborne illness.

Contaminated foods may look and smell normal. It is important to ensure that you thoroughly cook foods to destroy bacteria. Recalled products, however, should not be consumed and should be thrown away.

 

Roberto Gastronomia Recalls Sugo alla Bolognese Meat Sauce

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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.

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2421-Class 1 recall

Warning not to consume meat sauce

Quebec, February 21, 2013 – MAPAQ, in collaboration with the Division of Food Inspection Agency of the City of Montreal and the company operating under the name Roberto Gastronomia, located at 2227, rue Bélanger, Montreal , warning the public not to consume meat sauce described below and sold by this company because it has not been not been prepared in order to ensure their safety .

The product that is the subject of this warning was sold unrefrigerated, until 20 February 2013 inclusive only at the establishment named above. It was packaged for sale in glass jars of 1 liter format, whose labels includes the words “GASTRONOMIA ROBERTO”

 

Product name

Sugo alla Bolognese – Meat Sauce – Meat Sauce

The company is voluntarily recalling the product and has agreed with MAPAQ and the Division of Food Inspection Agency of the City of Montreal to broadcast this warning as a precaution. It should be noted that no cases of illness associated with the consumption of this food have been reported so far. People who have this product in their possession are advised not to eat it and return it to the institution where they bought it. Even if the product does not show evidence of tampering or smell spoiled, its use may pose a risk to health.

 

 

Ottawa Launches Review Into XL Foods E. coli Outbreak

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Panel will report back to Agriculture Canada with recommendations on improving food safety

The Canadian Press/CBC News
Agriculture Canada says an independent panel of experts will review what contributed to the outbreak of E. coli at the XL Foods Inc. plant in Brooks, Alta.Agriculture Canada says an independent panel of experts will review what contributed to the outbreak of E. coli at the XL Foods Inc. plant in Brooks, Alta. (Jeff McIntosh/Canadian Press)

The federal government has launched a review of the E. coli outbreak last fall that sickened 18 people and led to the largest beef recall in Canadian history.

The review is to focus on what contributed to the outbreak of the potentially deadly bacteria at the XL Foods Inc. plant in Brooks, Alta.

It will also look at how well the Canadian Food Inspection Agency performed, including why tainted meat was distributed to retailers and sold to consumers.

XL Foods Recall

Agriculture Canada said the review will be conducted by an independent panel of experts who are to hand in a report with recommendations to improve food safety.

“We take the safety of Canada’s food supply very seriously and we remain committed to the continuous improvement of Canada’s strong food safety systems,” Agriculture Minister Gerry Ritz said in a news release Friday evening.

Industry experts

At the time of the E. coli outbreak the XL Foods plant was the largest Canadian-owned beef slaughter facility in the country.

It is now owned and operated by JBS Food Canada, a subsidiary of JBS South America.

The federal government said the review panel includes recognized scientific, public health and meat industry experts.

They include Ronald Lewis, former chief veterinary officer for British Columbia; Dr. Andre Corriveau, chief public health officer for the Northwest Territories; and Ronald Usborne, a former executive with Caravelle Foods.

The review is to look at the design, implementation and oversight of food safety controls at the plant, including CFIA inspection policies, and how well testing information was shared by the company, inspectors and U.S. regulators.

The panel is to review the effectiveness of E. coli prevention protocols, including the ability to detect problems, recall beef products and how well the agency conducted followup investigations.

Federal documents have shown that CFIA inspectors issued six warnings to XL Foods about conditions in the plant between January 2012 and when the plant was temporarily shut down in September.

Some of the problems noted included improper sanitization of equipment, condensation dripping onto beef carcasses and containers overflowing with unsanitary water.

The agency said all of the problems cited were dealt with before the first cases of E. coli were found in beef produced at the plant.

The recall involved millions of tonnes of beef packaged in more than 2,000 different products across Canada and in many U.S. states.

The CFIA restored the plant’s operating licence on Oct. 23 and it was allowed to resume exports of beef products to the United States in December.

 

CFIA suspends operations at Establishment 287, St. Ann’s Foods Inc.

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February 8, 2013, Ottawa: The Canadian Food Inspection Agency (CFIA) has suspended the operating license of Establishment 287, St. Ann’s Foods Inc., a beef slaughter plant located in St. Ann’s, Ontario, effective February 7, 2013.

The company has failed to correct deficiencies in hygienic practices that were previously identified through CFIA inspections. Although St. Ann’s Foods Inc. presented an acceptable action plan to the CFIA that would have corrected these deficiencies, they have been unable to demonstrate consistent or full implementation of the corrective measures within the required timeframe and this has resulted in the licence suspension. The licence suspension is in line with CFIA‘s first priority – the health and safety of Canadian consumers.

There are no food recalls associated with this suspension and no reported illnesses.

St. Ann’s Foods Inc. is prohibited from operating this facility until they have fully implemented the necessary corrective actions and the CFIA is fully confident in the establishment’s ongoing capacity to effectively manage food safety risks.