Publications

In aspects of food safety and regulatory standards, FFSC has been hired by government to facilitate projects and to develop the following publications:

1. Code for the National Meat & Poultry Regulations
Developed the draft 16-chapter “Code” for the National Meat & Poultry Regulations. The Code is an interpretative guideline that explains the details and specifics of the regulations as well as the desired outcome of the standards and how compliance can be achieved.

2. Conducted GAP Analysis Audits for the Saskatchewan government
The audits consisted of recommendations related to regulatory and food safety standards for over 70 abattoirs across the province.

3. Developed the first draft of Ontario’s Model HACCP standards
The standards were developed as part of an initiative by OMAF to develop a HACCP approach and recognition framework for non-federally registered food processors. The final document and publications is known as “the HACCP Advantage Program” and was unveiled at OMAF’s HACCP rollout conference held on March 8, 2004.

4. Developed and Delivered Training Materials for OMAF’s Provincial Inspection Staff
Training material was developed and delivered for new regulatory standards, HACCP and meat processing techniques (use of food additives, pickling, cooking, fermenting, salting, etc.) and science-based food safety standards and compliance controls.

5. Proof of Concept Project
This project was a trial implementation of the HACCP Advantage program, with the participation of T & R argent Farms, a provincially licensed poultry slaughter facility. FFSC acted as the facilitators in the development and implementation of the company’s responses to the HACCP standards and with training of plant personnel.

The project was a collaborative effort together with OMAF staff, other government jurisdictions, commodity associations and the Canadian General Standards Board. The final product will serve as a model for non-federally registered food processors throughout Canada.

T & R Sargent Farms received HACCP Accreditation by the Canadian General Standards Board (CGSB) and OMAF. The Minister of Agriculture, XXXX on September 13, 2004, presented the HACCP certificate to the company.

6. Food Handler Training
In aspects of training FFSC was one of the external reviewers for the “Food Handler Training”, an independent study course developed as a cooperative industry initiative lead by: the Ontario Ministry of Agriculture and Food and the Ontario Independent Meat Processors.

7. HACCP Implementation Guidebook
FFSC is a contributing author of the HACCP Implementation Guidebook, published by the Ontario Ministry of Agriculture and Food, Food Inspection Branch. The guidebook offers practical step by step instruction and overall direction on how to develop a HACCP system that incorporates the seven principles of HACCP for all food commodity groups: fruit and vegetables, fish and seafood, bakery, confectionary, honey, dairy, shelled eggs, meat and poultry…etc.

FFSC was selected by the Honourable Roland J. Haines to participate in a workshop with his Expert Advisory Panel to provide additional information and analysis that would contribute to his final report. Justice Haines was appointed to “…review, on a systemic basis, the meat regulatory and inspection regimes, including freestanding meat processors, in Ontario in order to strengthen public health and safety and business confidence.”