ConsumersHow are governments improving food safety? The federal and provincial governments are taking firm steps to ensure all meat and meat products are safe and that animals destined for slaughter are treated humanely. The Canadian Food Inspection Agency introduced new animal health safeguards and regulations. Under Canada’s Meat Inspection Act and Meat Inspection Regulations, 1990, all meat and meat products that cross provincial or international boundaries must be inspected. The provincial government brought in a new Meat Inspection Regulation under its Food Safety Act. Both the federal and provincial governments are working to reduce the risk of Bovine Spongiform Encephalitis (BSE) or “mad cow disease” and Avian influenza or “bird flu.” To help eliminate BSE from Canada, the federal government no longer permits the addition of inedible meat wastes to animal feeds, pet foods and fertilizers. The Canadian Food Inspection Agency now requires livestock (beef, pork and poultry) producers, abattoirs and processors to handle waste products according to strict new safety standards. A new provincial Code of Practice for the Slaughter and Poultry Processing Industries requires that processors discharge meat wastes in such a manner that they do not cause pollution. Why are regulations needed? Food safety is integral to protecting public health, and therefore important to the well-being of all citizens. How will the new rules benefit consumers? Prior to the enactment of new regulation, five per cent of the meat sold in some regions in BC was uninspected. As of September 30th, 2007, all meat and meat products sold in BC must be inspected, unless they are from a licensed transitional Class C slaughter establishment and sold directly from the farm gate to the consumer (and labelled “Not Government Inspected – Not For Resale”).
Not only will new regulations ensure that consumers’ food is safe and animals are treated humanely, they will help protect the reputation of all businesses involved as well as the jobs of the thousands of people employed in the food industry. What is the difference between a Class A or B fully licensed slaughter establishment and a Class C transitional slaughter establishment? A Class A or B fully licensed slaughter establishment is licensed by the Province and meets provincial standards for construction of the building and operation of the equipment. The animals are inspected by a trained inspector before slaughter and the carcass is inspected for disease and contamination after slaughter. Meat from this type of establishment can be sold anywhere in the province and can be resold by retailers and used by restaurants. A Class C transitional slaughter establishment is also licensed by the Province, but has not yet met all standards for construction of the building and operation of the equipment. This is a temporary class of licence that allows operators to stay in business while they are working to upgrade to provincial standards. The animals are not inspected, and the meat can only be sold directly to a consumer, not for resale by retailers and restaurants. Can I still buy meat from my neighbour who raises animals? Yes, you can still buy meat at the farm gate, but the animal must be slaughtered at a provincially licensed (or federally registered) slaughter establishment. Meat from a fully licensed provincial plant will be inspected for disease and contamination. Meat from a transitional Class C slaughter establishment is not inspected, must not be resold (e.g., used by a restaurant) and must be labelled “Not Government Inspected – Not For Resale.” What will discourage people from selling meat “under the table”? Most producers recognize the benefit of having their animals slaughtered at an inspected plant, ensuring food they and consumers eat is safe, and protecting the reputation of the industry on which their livelihood depends. Abattoir operators and meat processors that fail to comply with the Meat Inspection Regulation can be shut down temporarily or permanently. Food safety inspectors can issue a warning, ticket or prosecute individuals and companies operating in an unsafe manner. Individuals operating an abattoir in an illegal or unsafe manner can be fined up to $50,000 per day. Corporations found to be operating illegally or unsafely can be fined up to $200,000 per day. Individuals and companies found to be responsible for serious food safety incidents can be prosecuted. How are governments encouraging industry to modernize? Under the Meat Transition Assistance Program, the provincial government provided an initial $5 million to support producers and processors in making the transition to full licensing and inspection in 2006, and an additional $3.8 million in 2008. The federal government allocated $80 million to its Specified Risk Material Disposal Funding Program. Of that total, $7.5 million was allocated to BC to assist with the removal of all specified risk material - tissues that can harbour BSE - from all animal feeds, pet foods and fertilizers. The Province has contributed an additional $5 million for the Livestock Waste Tissue Initiative (LWTI), which helps B.C.’s beef sector assess regular waste and emergency Specified Risk Material disposal options and plan for compliance with Federal enhanced feed ban restrictions. What should you do if you have food safety concerns? If you think you have purchased unsafe food contact the BC Centre for Disease Control or the Canadian Food Inspection Agency; see Food Recall and Emergency Response.
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