EOLFC 2013 - OMAF and MRA - Meat Inspection Branch long slide deck for reference


Published on

Have you ever thought of starting a local food business producing and selling meat products? What
are the regulations that a value added business needs to consider when planning for this type of venture? This presentation gives an overview of the OMAF and MRA Meat Inspection Program, Labelling of Meat Products
Opportunities and Contact Information for more information. This is a more detailed deck then the one presented at the Eastern Ontario Local Food Conference held on December 3, 2013 in Kingston, Ontario.

Published in: Business, Technology
1 Like
  • Be the first to comment

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

EOLFC 2013 - OMAF and MRA - Meat Inspection Branch long slide deck for reference

  1. 1. Overview of Meat Inspection Eastern Ontario Local Food Conference December 3, 2013 Food Inspection Branch Ontario Ministry of Agriculture and Food Ministry of Rural Affairs
  2. 2. Overview • • • • OMAF and MRA Meat Inspection Program Labelling of Meat Products Opportunities Contact Information 2
  3. 3. 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 3
  4. 4. OMAF and MRA Meat Inspection Program
  5. 5. Multi-tiered Meat Inspection System in Ontario Federal Registration Interprovincial and International trade • • • • Federal Meat Inspection Act and regulations Regulates abattoirs and freestanding meat plants Provides export inspections Mandatory requirement for HACCP • • • • Food Safety and Quality Act, 2001 Ontario Regulation 31/05, Meat Regulates abattoirs and freestanding meat plants Provides regular, routine, risk based inspections and audits Ontario’s Meat Inspection Program Trade within Ontario only 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 5
  6. 6. 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 6
  7. 7. 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) 7
  8. 8. 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) 8
  9. 9. 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. 9
  10. 10. 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 10
  11. 11. 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. 11
  12. 12. Labelling of Meat Products
  13. 13. Labelling Compliance • Food products manufactured in provincially licensed meat plants 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 13
  14. 14. 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) – proper labelling is required 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) – proper labelling is required 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) or custom meat products when products are not sold (e.g., when animal is slaughtered on behalf of a farmer for personal consumption) Custom (not covered under Meat Regulation) meat products include meat processed from a custom-slaughtered animal that is being prepared for the owner of that animal 14
  15. 15. Mandatory Labelling Requirements Under the Meat Regulation Requirements enforced by OMAF and MRA: 1.Meat inspection Legend 2.Production date/code 3.May contain kidneys 4.Appropriate use statements 5.Storage instructions Other requirements not enforced by OMAF and MRA that must be met by licensed and unlicensed facilities: Please refer to federal legislation www.inspection.gc.ca (search for “Guide to Food Labelling and Advertising”) 15
  16. 16. Opportunities
  17. 17. Farm Gate Sales and Farmers’ Markets • Producers can sell their own meat at the farm gate or at local farmers markets. In doing so the following requirements must be met: – All meat offered for sale in Ontario must be derived from an inspected source (Provincial or Federal), regardless of where it is sold – If the product is pre-packaged or sold wholesale/bulk, it must follow all mandatory labelling requirements, regardless of where it is sold: • Meat Regulation requirements: Meat inspection legend; production date/code; “May contain kidneys”; appropriate use statements; storage instructions • Federal requirements (contact CFIA) – If the products were produced and packaged at a provincially licensed abattoir, the meat and meat products should be labelled in accordance with the applicable provincial regulations before they leave the plant 17
  18. 18. Value-Chain and Retail Initiatives • • • • Producers can create value chains between their farm, slaughter or processing plants and retail so long as it is done so in compliance with the Food Safety and Quality Act, 2001 (if applicable) The Meat Regulation allows for producer to transport their own meat from a provincially licensed slaughter facility to a provincially licensed FSMP provided proper documentation is provided: – name and location of the licensed plant where the animal was slaughtered – the time the meat products were loaded onto the truck and the time the products were unloaded at the FSMP, and – proper temperatures were maintained during transport Producers can transport their own meat from a provincially licensed slaughter plant or FSMP and transport it to a retail outlet A refrigerated truck does not require licensing by OMAF and MRA 18
  19. 19. Meat Products Not for Distribution or Sale On-Farm Slaughter • The Meat Regulation allows for on-farm slaughter but the carcasses are not for distribution and must only be consumed by the producer and the producer’s immediate family (not for sale to the public) Hunted Game A licensed meat plant may receive a hunted game carcass at the plant if all requirements under the Meat Regulation are met. Note: Hunted game is for personal consumption only and must be labelled “Consumer Owned, Not for Sale”  If a plant processes only hunted game the plant will not be licensed by OMAF and MRA (even if they are performing Category 2 activities – smoking, fermenting, etc)  If a plant processes only hunted game, the plant is inspected by the local Public Health Unit 19
  20. 20. Contact Information
  21. 21. Meat Inspection Areas 21
  22. 22. Contact Information Office   Regional Manager – West/North – Nick Van Lankveld   Regional Manager – East – Joe Koza Fax 519-826-4281 519-826-3233 519-826-3250 519-826-3233 OMAF and MRA Management Pager Contact: 1-800-263-1420 For more information: Toll Free: 1-877-424-1300 Local: (519) 826-4047 E-mail: ag.info.omafra@ontario.ca ontario.ca/meatinspection 22