HACCPCanada Certifies Kriska Trucking

HACCPCanada has issued Certification to Kriska Trucking of Prescott, Ontario, having demonstrated all of the necessary requirements for logistics (trucking) of multi-temp foods & food packaging by maintaining an Active HACCP-Based Food Safety System centered on industry standards which fully meets or exceeds the Food Safety Codes of:

  • Provincial Health Regulatory Authorities.
  • Health Canada.
  • World Health Organization.

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Started in 1978, the Kriska Group of Companies is a privately held, family owned Canadian corporation with their head Office situated just off Highway 401 in Prescott, Ontario, only minutes from two International bridges, between Montreal and Toronto. Their terminal locations provide convenient links to Mississauga and London with drop yards in Ingleside and Montreal.

HACCPCanada advocates and mandates HACCP System Certification with an emphasis on providing Food Safety Confidence to the Consumer.  HACCPCanada is the only domestic Canadian Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and has succeeded in furnishing an economical, effective and expedient Certification Process for the Retail Food Supply Chain including Non-Registered Manufacturing, Wineries, Warehousing, Logistics, Restaurants, Sanitation Services and Retail Food Outlets, also providing consulting services, online training and in-house training options.

Contact HACCPCanada today!

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HACCPCanada Certifies DiLiso’s Fine Foods Ltd.

certified logo 2000x842HACCPCanada advocates and mandates HACCP System Certification with an emphasis on providing Food Safety Confidence to the Consumer.  HACCPCanada is the only domestic Canadian Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and has 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.  We also provide consulting services, online training and in-house training options.

Contact us to achieve Certification from HACCPCanada, today!

DiLiso's Fine Foods Ltd.DiLiso’s Fine Foods Ltd. in Toronto Area 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.

DiLiso’s Fine Foods Ltd supplies markets, grocery stores, restaurants, food trucks, pop-ups, bakeries and caterers with the freshest fruits and vegetables at wholesale prices. They have access to the safest, highest quality locally grown produce during the Ontario growing season.”  

Consumer Groups Ask USDA to Halt Pilot Program to Lessen Canadian Border Inspection

 

BY HELENA BOTTEMILLER | SEP 19, 2012

CFIAflag_iphone.jpgSome members of the Safe Food Coalition are voicing concerns about a pilot program that would eliminate traditional border inspection of certain meat products coming from Canada, arguing that the move could compromise food safety.

In a letter sent to the U.S. Department of Agriculture on Tuesday, Food & Water Watch, Consumer Federation of America, and the National Consumers League said they were surprised and concerned to learn that the Beyond the Border Action Plan — a joint declaration by President Obama and Prime Minister Harper to enhance trade between the U.S. and Canada —  included a pilot program that impacted food safety. The groups said there are “too many unanswered questions” about how the program would work.

The meat import pilot, which would be jointly run by the USDA’s Food Safety and Inspection Service and the Canadian Food Inspection Agency, seeks “alternative methods” for border inspection of certain meat products imported from Canada into the United States.

According to FSIS, the initial pilot is narrow in scope, only including a “small number” of Canadian establishments that export fresh beef and pork products directly to FSIS-inspected establishments for further processing. The companies must conduct regular business across the U.S.-Canada border and have a consistent compliance history when it comes to food safety issues like microbiological or chemical contamination. The agency is planning to use the results of the pilot, in September 2013, to determine whether some of the plants can be considered for a pre-clearance process.

In their letter, consumer groups argue that eliminating the step of inspecting meat before it enters the United States could put consumers at risk. They point out that Canada has a higher incidence of foodborne illness than the United States, citing estimates that nearly one in three percent of Canadians are sickened by food annually compared to one in six in the United States.

The letter also points out that in the past Canada has had problems with meeting U.S equivalency standards. In 2005, the USDA’s Office of the Inspector General raised “serious concerns” about the Canadian system and in 2008, the IG recommended that port-of-entry meat inspection be strengthened.

The letter comes right as Canada and the United States coordinate large recall of ground beef products from a Canadian meat processor after FSIS found several positive test results for E. coli O157:H7.

The groups attached several photos to their letter, which they say depict damaged meat shipments, visible feces on meat products, and toxic chemicals shipped alongside meat products that were all caught at the border by traditional inspection and sent back to Canada.

“We respectfully request that the border inspection pilot be halted,” concludes the letter. “We cannot discern any serious ration for its implementation. The current border inspection system works and provides a high level of protection for U.S. consumers from tainted imported meat.”

Former Under Secretary for Food Safety Richard Raymond told Food Safety News that while he believes border inspection acts as a “deterrent to the few that try and cut corners,” he is more worried about a rumor that FSIS might be reducing the frequency of foreign food safety system audits — from an annual basis to once every two to three years — to help with budget constraints. He suggested consumer groups pay more attention to the issue.

“I do not support eliminating border inspections if that is the very intent,” added Raymond. “But I would have to ask [Food & Water Watch] where they would cut 8 percent from the FSIS budget then — it is a fair question.”

Most discretionary programs are slated to take an 8 percent, across the board cut as of the first of the year after Congress failed to reach a deficit reduction deal last year. According to the White House Office of Management and Budget, FSIS would take an $86 million cut next year.

The letter, which includes photos, is available here.

© Food Safety News

 

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.


E. Coli Cases in California Linked to Miramichi Outbreak

 

E. coli Cases in CA Now Linked to New Brunswick Outbreak

Most Health Agencies Refuse Comment

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Back in late April, at least 30 people fell ill with E. coli O157:H7 infections after eating at Jungle Jim’s restaurant in Miramichi, New Brunswick. Two months later, when Canadian health officials finally linked the illnesses to romaine lettuce served at the restaurant, they also announced that matching infections had cropped up in both California and Quebec.
But that was all the information they provided, and it prompted a number of questions about the California connection: Did Californians travel to New Brunswick and eat at Jungle Jim’s, or did the infections occur in California? Were they infected near late April? Did the E. coli strains match genetically? Did they eat romaine lettuce?
For more than a week, no one would say. But on Thursday, the California Department of Public Health providedFood Safety News with some answers.
The California infections occurred in California — none of the people sickened had been traveling to Canada. The state health department spokesman would not say how many Californians were involved in the outbreak.
However, their infections occurred in April, near the time of the New Brunswick outbreak. The official said the cases share “common food item consumption” and that the strains implicated in California and Canada were indistinguishable from one another when analyzed through pulsed-field gel electrophoresis (PFGE).
In short, the evidence strongly suggests that Californians and Canadians were separately infected with the same strain of E. coli O157:H7 after contact with the same batch of romaine lettuce. The majority of romaine lettuce grown between April and October comes from California, and this lettuce may have come from packages that intermingled product from multiple farms.
The California Health Department would not provide any information about the grower or retailer of the lettuce, but said that the product has long expired and no longer poses a public health threat.
Since the California connection first surfaced in a June 29 press release and CBC News storyFood Safety Newshas been contacting a number of public health agencies in search of more information about the connection.
FSN reached out to the California Department of Public Health, the U.S. Centers for Disease Control and Prevention, the Public Health Agency of Canada, the New Brunswick Department of Health, and the U.S. Food and Drug Administration.  All either refused to comment or suggested that FSN contact one of the other agencies.
It is unclear whether or not the California Health Department, or any other agency, is engaged in an active investigation into these infections.

FSN will continue covering this outbreak as more details come to light.

Harper Government Introduces Safe Food for Canadians Act

June 7, 2012, Ottawa: The Harper Government introduced the Safe Food for Canadians Act today. The Safe Food for Canadians Act will strengthen the Government’s ability to protect Canadian families from potentially unsafe food.

“Our Government is committed to making food as safe as possible for Canadian families,” said Agriculture Minister Gerry Ritz. “The Safe Food for Canadians Actstrengthens and modernizes our food safety system to make sure it continues to provide safe food for Canadians.”

The proposed Safe Food for Canadians Act will 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;
  • Providing better control over imports and exports; and
  • Strengthening food traceability.

The Act will 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 new Act, 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.

“As a mother of a young child, I understand how important food safety is to Canadian families,” said Minister of Health Leona Aglukkaq. “This is another example of our government taking action to help protect the health and safety of Canadians.”

The Act will consolidate the Fish Inspection Act, the Canada Agricultural Products Act,the Meat Inspection Act, and the food provisions of the Consumer Packaging and Labelling Act. The Act will align inspection and enforcement powers across all food commodities, improving the safety of food as well as reducing overlap and helping industry better understand and comply with food safety law. The Act will also provide a new mechanism for regulated parties to seek review of certain decisions made by CFIAofficials.

By further aligning Canada’s food safety system with those of our key trading partners, the Act will enhance international market opportunities for the Canadian food industry. A new authority in the Act would allow certification of any food commodity for export and increase global confidence in Canadian food. The Act will also strengthen controls over imported food commodities, introduce powers to register or license regulated parties, and prohibit the importation of unsafe foods.

The proposed Act 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 Government’s commitment to address recommendations from the Weatherill Report and the commitments made in the 2010 Speech from the Throne.

The Ministers of Agriculture and Agri-Food and Health both play a role in Canada’s food safety system. The Agriculture Minister, through responsibilities for the Canadian Food Inspection Agency, will have the responsibility to administer and enforce the Safe Food for Canadians Act and related regulations, while the Minister of Health retains responsibility for developing policies and standards relating to food safety and nutritional quality.

For more information on the Safe Food for Canadians Act, please visit http://www.inspection.gc.ca or contact the CFIA at 1-800-442-2342.

Travelling to Dallas, Texas? Read This First!

TEXAS: Report of possible Legionnaires disease outbreak shuts down hotel at D/FW Airport

Posted: June 7th, 2012 – 9:15pm
Source: Dallas Morning News

The incident appears to be an isolated incident at the SuperMedia Hotel and Conference Center, according to a spokeswoman for Dallas/Fort Worth International Airport.
“There is no impact to DFW’s terminals or other public areas,” she said.
SuperMedia’s spokesman, Andy Shane said the hotel is currently closed while tests are being conducted. It is unclear how long the tests will take but the hotel will be closed until they are completed.

Click here for more information

WHY HACCP CERTIFICATION?

 

A comment from the CEO’s desk…

The law requires that every retail food establishment has a food safety plan in place that meets all requirements for storing, refrigeration, cooking, cooling, reheating, and sanitation. In Canada, the government requires the Regulatory Authority conduct inspections of these premises a minimum of once a year or once every two years depending on the location and federal funding.

Four things we must understand about this system.

  1. The Regulatory Authority (Food Inspectors) has discretionary power to decide what is an infraction or violations of the food safety laws.
  2. The Regulatory Authority does not have a timetable for code enforcement for Retail Food Establishments.
  3. The Regulatory Authority is Complaint Driven, meaning that there must be an official complaint to do a thorough in-depth investigation of any or all infractions.
  4. Food Inspectors only look at a snap shot of operations, and not necessarily the entire systemic overview.

For the retail food industry this causes an in-consistence of enforcement. For the consumer this creates an illusion of consistency and gives a false sense of security. Even though the law is in place to provide the consistent guidelines, from inspector to inspector or consumer to consumer expectations/agendas vary.

The problems that arise from such a system in our country is that the average consumer assumes that this system will protect them from a foodborne illness, or that retail food establishments have an effective food safety plan in place. And in truth, there is no real substantial proof to this assumption.

The solution to these concerns is for these retail food businesses to provide proof and documentation through HACCPCanada that a HACCP-Based Food Safety System has been actively implemented.

HACCPCanada monitors the critical control point logs quarterly (minimum) as well as employee food safety training, and requires the retail food outlet have a successful food safety inspection report with all deficiencies cleared.   

Learn more at haccpcanada.net

Advantages of HACCPCanada Certification: Responsible Risk Management

Responsible Risk Management facilitates the food service industry to furnish assurance intended for Insurance Brokers that every action has been implemented to significantly reduce claims made as a result of a foodborne illnesses.  HACCPCanada Certification of the  HACCP-Based Food Safety System marks the logistics, distribution, and retail businesses as having obtained a system that provides the documentation necessary to convey that confidence to the insurance provider.

HACCPCanada Certification:  Assuring a Confident Dining Experience.

Advantages of HACCPCanada Certification: Public Awareness Program

The “Public Awareness Program” created with HACCPCanada Certification is a unique marketing campaign oriented on promoting awareness and highlighting the importance of certification to customers, clients, vendors and regulatory agencies.  Utilizing high-visibility decals displayed on menus, entrances, and point-of-sales, as well as website support, social media connections, and more.

HACCPCanada Certification:  Assuring a Confident Dining Experience.