May 9, 2014 - PowerPoint PPT Presentation

����������������� ����������� May 9, 2014 Food Inspection Branch Ontario Ministry of Agriculture and Food Ministry of Rural Affairs

Overview • OMAF and MRA Meat Inspection Program • Labelling of Meat Products • Opportunities • Contact Information �

Ministry Vision and Goals VISION: Successful and Sustainable Agri-Food and Agri-Product Businesses GOALS: 1. Increase the competitiveness and productivity of Ontario’s agri-food and agri-product businesses 2. Increase the consumption of local food in Ontario 3. Bring an Open for Business approach to legislative and regulatory reform, while ensuring the public interest in health and environment �

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Multi-tiered Meat Inspection System in Ontario Federal Registration • Federal Meat Inspection Act and regulations • Regulates abattoirs and freestanding meat plants Interprovincial and • Provides export inspections International trade • Mandatory requirement for HACCP Ontario’s Meat Inspection Program • Food Safety and Quality Act, 2001 • Ontario Regulation 31/05, Meat • Regulates abattoirs and freestanding meat plants Trade within Ontario only • Provides regular, routine, risk based inspections and audits Public Health Inspection • Ontario Food Premises Regulation • Regulates restaurants, cafeterias, food shops, farmers’ markets, and institutions • Focus is on sanitation, food storage temperatures and employee hygiene practices �

Purpose of OMAF and MRA Meat Inspection • Minimize food safety risks and provide safe meat products for Ontarians • Determine compliance with the Food Safety and Quality Act, 2001 and regulations • Ensure humane treatment of animals �

Licensing Eligibility under OMAF and MRA Meat Inspection Licensed plants: • Slaughter plants/abattoirs not under federal registration o Currently 131 Licensed Slaughter Plants • Freestanding Meat Plants (FSMP) meeting licensing criteria o Currently 397 Licensed Freestanding Meat Plants ( as of October 29, 2013 ) �

Provincially Licensed Slaughter Plants A slaughter plant may… • slaughter food animals • dress carcasses • process, handle, store, package, label, sell and distribute carcasses, parts of carcasses and meat products • process farm-slaughtered carcasses for owner’s consumption • perform any other regulated activity (e.g., further processing) �

Provincially Licensed FSMPs Licensing is mostly based on the activity carried out and the distribution of the meat products A meat plant requires a licence if it conducts: � Higher risk processing activities (e.g., fermenting, smoking, curing, canning, etc.), and the majority of the business is not food service. � Low risk processing activities (e.g., aging, breaking a carcass, cutting, slicing, prepackaging, etc.) and distributes wholesale (i.e., other than directly to consumer): � If it processes “meat products” with more than 25 per cent meat; � If it sells more than 25 per cent of its meat product sales or more than 20,000 kg to other businesses annually; and � If it is not a restaurant, caterer or facility where the majority of business conducted is food service (preparing and serving meals) (as of January 1, 2014) If a facility does not meet the licensing criteria above, it is under local Public Health Unit inspection and must comply with the Health Protection and Promotion Act. �

Amendments to Meat Regulation • As part of Open for Business, OMAF and MRA initiated a review of the Meat Regulation in 2012 to clarify requirements and make it work for operators without compromising food safety • Consultation: spring of 2013 • Proposed changes: filed October 25, 2013, will come into effect January 1, 2014 • Changes support food safety for the public, clarify that slaughter plants and freestanding meat plants that conduct higher risk processing or significant distribution (i.e., >25 per cent of meat product sales or >20,000 kg to other businesses annually) are the focus of inspections, and make it easier for businesses to comply with the regulation. Changes: – Clarify when a provincial meat plant licence is not required • Food product exemption • Volume distribution exemption • Food service exemption ��

Recent Amendments to Regulations (cont’d) – Allow inspected meat products from unlicensed or unregistered facility – Improve animal handling and care • Several additional changes that reduce regulatory burden, provide a clearer, modernized and more outcome-based regulation • Changes to the Fees Regulation reflect current practices in charging supplementary inspection fees. ��

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Labelling Compliance • Food products manufactured in Canada must be in compliance with both federal and provincial legislation and regulations. • Provincial legislation – Food Safety and Quality Act, 2001 • Meat Regulation (O. Reg. 31/05) • Livestock and Poultry Carcasses – Grades and Sales Regulation (O. Reg. 266/09) • Federal legislation – Food and Drugs Act and Regulations – Consumer Packaging and Labelling Act and Regulations – Livestock and Poultry Carcass Grading Regulations – Weights and Measures Act and Regulations �� �� ��

Label Categories • Pre-packaged food includes any food contained in a package in the manner in which it is ordinarily sold or purchased (e.g., retail) • Wholesale/bulk food includes any food in a container, other than a container in which a meat product is packaged for intended sale by a retailer to a consumer (e.g., warehouse) • Clerk-served food includes any food that a customer must request and that food is not already packaged. � Provincial meat regulation does not prescribe labelling requirements for clerk-served meat products (e.g., at deli counter) • Custom: meat products include meat processed from a custom- slaughtered animal that is being prepared for the owner of that animal � Note: Sale of farm-slaughtered carcasses and its parts is not permitted. �� �� ��

Provincial Labelling Requirements Requirements enforced by OMAF and MRA: • applicable to pre-packaged raw and ready-to-eat meat products, bulk containers, carcasses, raw meat-by products, etc. 1.Meat Inspection legend � Plant number format (000 or 0000) � Must be stamped on whole or half carcasses unless impractical, in which case a tag with the legend is permitted. � Rabbit and bird carcasses excluding ratite can also have a tag. � Applied by the inspector or a person authorized by the inspector (i.e. licensed meat plant) 2.Production date or lot code (excluding whole/half carcass) 3.May contain kidneys (if young chicken or duck or their portions with kidneys) 4.Storage instructions (Keep Refrigerated or Keep Frozen) � Not applicable for shelf-stable products �� �� ��

Provincial Labelling Requirements Meat Product Name: � When naming certain meat products, the name used must conform to compositional standards prescribed (e.g. extra lean ground meat – max. 10% fat) � Standards can be found in the O. Reg 31/05 � Labelling restrictions also apply when certain processing methods are named as part of the product name (e.g. Cured Ham, Corned Beef, etc.) Meat Product Appearance: � Products that are not ready-to-eat, but appear to be ready-to-eat, must carry expressions such as “ready to cook”, “uncooked, etc. on the product label. (e.g. chicken nuggets) along with cooking instructions (internal time/temperature combination). Questions: Contact your Area Manager ��

Provincial Labelling Requirements MEAT PRODUCT STANDARDS - EXAMPLE Column 1 Column 2 Column 3 Column 4 Column 5 Column 6 Item Meat Product Meat Product Other Ingredients and Mandatory Maximum or Ingredient Food Additives Treatments and Minimum Permitted Processes Amounts of Certain Contents and Other Requirements 1. (a) Regular Ground Meat Fresh boneless None Comminuted Maximum 30 per cent skinless meat required fat. (b) Medium Ground Meat Fresh boneless None Comminuted Maximum 23 per cent skinless meat required fat. (c) Lean Ground Meat Fresh boneless None Comminuted Maximum 17 per cent skinless meat required fat. (d) Extra lean Ground Meat Fresh boneless None Comminuted Maximum 10 per cent skinless meat required fat. (e) Mechanically separated Fresh mechanically None None Minimum 14 per cent meat separated meat protein if sold as fresh required meat product labelled for retail sale. 2. (a) Meat Pattie Fresh boneless meat Seasoning permitted Comminuted and Minimum 15 per cent required formed meat product protein. Minimum 16 per cent total protein. (b) Meat Balls Fresh boneless meat Filler permitted Comminuted, formed Minimum 11.5 per cent or fresh mechanically and, if it contains meat product protein. Meat Burger separated meat or both mechanically Minimum 13 per cent Meat Chopette required separated meat, total protein. Meat Croquette frozen Meat Cutlette Meat Steakette uncooked ��