Against a backdrop of fresh vegetables at the Stonebridge Co-op in Saskatoon, federal agriculture minister Gerry Ritz announced the launch of the Safe Food for Canadians Action Plan today.
The plan aims to strengthen food safety rules with more effective inspections and make consumer information more available.
In an effort to improve control of E. coli in federally registered plants, the Canadian Food Inspection Agency is strengthening some of its beef safety rules. When a trend indicates unusual patterns or higher than usual numbers of positive test results, the plant must take immediate action, inform the CFIA and adjust its food safety protocols.
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Plants that make ground beef or beef patties will also have to conduct additional testing. An action plan needs to be in place when bacterial levels rise above acceptable levels.
Plants that produce mechanically tenderized beef cuts for retail sale, such as steaks and roasts, have until July 2 to label those products as such and provide cooking instructions for consumers.
Health Canada also intends to propose broader mandatory labels to identify beef that has been mechanically tenderized at retail outlets like supermarkets. The voluntary practice has been in place since 2012.
Starting this spring, the CFIA will launch several food safety enhancements over the next two years. The agency will begin with a review of what food regulations need to be revised in Canada.
Consumer groups and stakeholders will have an opportunity to engage in the process at an upcoming food safety regulatory forum in June.
