CRESTON, B.C. – When a Canadian Food Inspection Agency inspector discovered a mouse head in a salad mix, the agency immediately recognized the situation was far more grave than the potential upset of some consumers.
“The whole lot was recalled because we didn’t know where the rest of (the mouse was,”) said Lesley Hornby of the CFIA.
As a result, all the manufacturer’s mixes were recalled, Hornby said during a small-scale food processors meeting in Creston, B.C.
She said it is important to control the processing from start to finish to guarantee quality and food safety, or processors could end up issuing recalls, which is a huge expense.
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The mouse head is just one example of problems encountered by Canadian Food Inspection Agency inspectors. A food recall could also be issued for microbiological problems, such as salmonella in cantaloupe or hepatitis on imported green onions. Meat and poultry could carry E. coli or listeria.
Hornby said a major recall could put a company out of business. Most firms issue voluntary recalls, but if they don’t, the CFIA can force a recall and the company is charged.
In the last fiscal year, 276 recalls were issued. Most came from Ontario (124), where there is more food processing; from Quebec (52) and British Columbia (70).
Hornby said food processors must be aware of national food safety and labelling regulations because the onus is on them to ensure their products are safe. She told processors to keep records of all activities, ingredients and sanitation practices to protect themselves against liability and as a traceback if a food recall is demanded.
She advised processors to include lot codes on each package and cross reference them to written records. Keep track of shipments, she said.
In addition to good records, processors must ensure food is properly handled to prevent food poisoning, said Hornby. The CFIA can also advise on acceptable substitute ingredients. For example, sugar acts as a preservative so a suitable substitute is required to prevent mould.
