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Food Safety & Compliance, Innovation & Technology
July 18, 2026

Why Undeclared Allergens Keep Slipping Through By Baljit Kheeva, Food Safety Systems Specialist, Meat & Poultry Ontario When Canadians read a food label, most expect that the ingredient list tells the whole story. For the nearly three million Canadians living with food allergies, that trust can be a matter of life and death. Still, undeclared allergens remain one of the top causes of food recalls, raising serious questions about how these hidden hazards continue to find their way into grocery carts. In recent months, the Canadian Food Inspection Agency (CFIA) has issued multiple recalls tied to undeclared allergens—shrimp in frozen meals, milk proteins in chocolate, and tree nuts in crackers. Each case underscores the same truth: allergen control continues to be one of...

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Food Safety & Compliance, Innovation & Technology
July 18, 2026

Best Practices for Managing Listeria monocytogenes in Ready-to-Eat Foods By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario Listeria monocytogenes is a harmful bacterium that poses serious health risks, especially when found in ready-to-eat (RTE) meat products. Known for its ability to survive in cold, damp environments, Listeria contamination is a significant concern in the food industry, particularly in meat processing plants. The presence of this bacterium in RTE foods such as deli meats can lead to listeriosis, a severe infection with potentially fatal outcomes, particularly for vulnerable populations like pregnant women, the elderly, and individuals with compromised immune systems. In response to the dangers posed by Listeria, food safety regulations and best practices emphasize the need for meat processing facilities to implement...

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Food Safety & Compliance
July 18, 2026

By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario  Risks always lurk in the supply chain, especially in an environment as complex as the meat processing industry.  Even plants with the best controls are at risk; human error or mechanical breakdowns can happen at any time. How meat processing companies prepare for potential problems, to mitigate the fallout should they happen, can spell the difference between continued consumer confidence and a shuttered business. From independent abattoirs to large-scale processors, every meat operator in Ontario plays a role in maintaining consumer confidence. A well-planned and regularly tested recall system not only protects public health but also supports business continuity and regulatory compliance. Meat products are uniquely susceptible to food safety hazards due to their perishable...

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Food Safety & Compliance
April 7, 2026

By Baljit Kheeva, Food Safety Systems Specialist, Meat & Poultry Ontario In the food and beverage industry, food safety is a collective responsibility. The heart of this responsibility is the employees who operate along every link of the production chain. When trained effectively, employees become the industry’s first and most powerful line of defence against contamination, risk, and public health threats. From the moment livestock enters a facility to the final packaging of products, employees are positioned to detect early signs of hazards. Whether it’s a temperature irregularity, sanitation lapse, or equipment malfunction, their actions or inaction can determine the safety of the food reaching consumers. It’s no exaggeration: the vigilance and expertise of employees form the backbone of every safe food. And...

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Food Safety & Compliance
April 7, 2026

Get Prepared for MLITSD Inspections From Workplace Safety & Prevention Services “If a Ministry of Labour, Immigration, Training and Skills Development (MLITSD) inspector did not visit your workplace last year during the Worker Exposure to Chemical Agents or WHMIS Training campaigns, expect to get a knock on the door this year,” says Tova Larsen, Health and Safety Consultant with Workplace Safety & Prevention Services (WSPS). The MLITSD has extended two occupational hygiene inspection campaigns until March 31, 2026. These inspections focus on worker exposure to hazardous chemicals and compliance with updated Workplace Hazardous Materials Information System (WHMIS) requirements under the amended Hazardous Products Regulations. “These inspections are already underway,” says Tova. Why This Matters for the Meat and Poultry Industry Occupational disease is the leading...

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Food Safety & Compliance
April 7, 2026

What They Are & What to Include By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario Brazil's largest processed meat exporters When you run a meat plant, you already know that consistency, safety, and quality don’t happen by chance. They come from solid systems, and at the heart of those systems are process controls. Under Ontario’s Meat Regulation (O. Reg. 31/05), every provincially licensed meat plant that makes meat products must have process controls in place. These aren’t just forms to satisfy an inspector. They’re the practical, day-to-day guides that help make sure your products turn out the same every time — safe, delicious, and compliant. So, what exactly is a process control? And what should you include when you write or update yours? Let’s...

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Food Safety & Compliance
February 11, 2026

Free tools, resources and support designed to strengthen food safety, compliance and consumer confidence. By The Centre for Meat Innovation & Technology Brazil's largest processed meat exporters In Canada’s meat processing industry, strong food safety systems aren’t just a requirement; they’re a foundation for credibility and consumer trust. The new Food Safety Excellence (FSE) Program, powered by the Centre for Meat Innovation & Technology (CMIT), was created to support meat processors on their path to continuous improvement. The FSE Program offers a free survey tool, along with resources and training opportunities designed to support processors as they strengthen and modernize their food safety systems. WHAT IS THE FSE TOOL?  The FSE Tool is a quick, anonymous online survey designed to help meat processors understand where their...

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Innovation & Technology
January 12, 2026

How Small and Medium Abattoirs Can Leverage Innovative Technologies By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario The global meat industry is evolving, and small to medium-sized abattoirs are uniquely positioned to benefit from the new wave of technology transforming the sector. While large-scale processors often dominate headlines with high-tech facilities and massive automation budgets, a growing number of affordable, scalable innovations are now within reach for smaller operations. From improving efficiency and hygiene to boosting traceability and sustainability, these technologies offer real-world benefits—without requiring a multi-million-dollar investment. Here’s a look at how small and medium abattoirs around the world are embracing practical innovations to future-proof their businesses. 1. Affordable Automation and Robotics Automation doesn’t have to mean replacing your entire production line with...

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Food Safety & Compliance, Innovation & Technology
January 12, 2026

Why Traceability is the Backbone of a Global Meat Supply By Baljit Kheeva, Food Safety Systems Specialist, Meat & Poultry Ontario In an increasingly globalized food system, Traceability serves as the pillar of food safety and quality assurance. With supply chains spanning domestic and international markets, ensuring the ability to track food products from farm to table is essential—not just for consumer safety, but for maintaining trust, enabling swift recall responses, and meeting regulatory requirements. In Canada, robust traceability systems help businesses and regulatory bodies quickly identify and address food safety risks. Under the Safe Food for Canadians Regulations (SFCR), food businesses—including importers, exporters, processors, distributors, and retailers—must maintain records that allow products to be traced one step forward and one step back...

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Processing Best Practices
January 12, 2026

Dr. Temple Grandin Shares Insights on Animal Welfare and Processing Efficiency By Stacey Newman, Editor of BlockTalk Magazine Dr. Temple Grandin, a globally recognized expert in animal behaviour and livestock handling, recently spoke with the Centre for Meat Innovation and Technology (CMIT), hosted by Meat & Poultry Ontario. Her presentation provided key insights on humane handling, facility design, and industry challenges that impact meat processing.  Key Takeaways  Animal Awareness and Stress Management  Grandin addressed a common question: Do animals know they are going to be slaughtered? Her research suggests that while animals react to immediate stressors, they do not comprehend death. Stress levels in cattle at slaughterhouses are comparable to those recorded during routine vaccinations, depending on the quality of handling. She emphasized that minimizing...

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