Ontario Meat Industry Tag

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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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Food Safety & Compliance
July 9, 2025

Meeting Regulatory Standards By Baljit Kheeva, Food Safety Specialist, Meat & Poultry Ontario Record-keeping is fundamental to ensure compliance with regulatory standards in food processing plants. Regulatory agencies such as the OMAFA (Ontario Ministry of Food, Agriculture and Agri-Business), CFIA (Canadian Food Inspection Agency) and global bodies like ISO (International Organization for Standardization) and GFSI (Global Food Safety Initiative) require meat processing facilities to maintain comprehensive documentation. This documentation encompasses policies, standard operating procedures (SOPs), hazard analysis, training logs, and corrective actions.  Below are the key aspects of record-keeping which would keep the facilities audit ready year around, meeting all the regulatory standards:   Compliance with Food Safety Regulations  Meat Processing plants must adhere to provincial or federal regulations. These standards mandate detailed documentation of...

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Food Safety & Compliance
July 9, 2025

Traceability Requirements in the Ontario Meat Industry By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario Traceability is a fundamental component of food safety. In the event of a foodborne illness outbreak or contamination, the ability to trace products back to their source allows for swift identification and removal of affected products from the market. This protects consumers and minimizes the impact on public health. The traceability requirements for meat plants are outlined in the Safe Food for Canadians Regulations (SFCR) and are enforced by the Canadian Food Inspection Agency (CFIA). These requirements apply to a wide range of businesses within the meat industry, including slaughterhouses, processing facilities, and retail establishments, whether they are federally, provincially or municipally inspected.  Food Traceability is divided into...

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Food Safety & Compliance
July 9, 2025

How to leverage science and technology to reduce risk, improve traceability and protect public health. By Stacey Newman, Editor, BLOCKTALK Magazine In the highly regulated world of meat processing, ensuring food safety is paramount. As meat processors and butchers in Ontario strive to uphold the highest standards, staying abreast of the latest scientific advancements is crucial. Ontario’s meat industry is important to the province's economy, contributing significantly to both local and national food supplies. According to the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), the province is home to over 400 federally and provincially licensed meat processing facilities, which collectively process millions of tonnes of meat annually. Ensuring the safety of this vast supply chain is a complex task that requires...

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Food Safety & Compliance
June 26, 2025

Best Practices for Provincially Licensed Meat Plants in Ontario By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario Salmonella is a significant concern in the meat processing industry due to its potential to cause severe foodborne illnesses. In Ontario, provincially licensed meat plants must adhere to stringent regulations and implement effective control measures to ensure the safety of their products. Following are the best practices for controlling Salmonella in meat products, focusing on the requirements and guidelines set by the Ontario Ministry of Agriculture, Food and Agri-Business (OMAFA). Understanding Salmonella Salmonella is a type of bacteria commonly found in the intestines of animals and humans. It can contaminate meat during slaughter and processing, leading to foodborne illnesses if consumed. Symptoms of Salmonella infection include...

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