“Creating a high performing food safety organization” is one of the pillars of Maple Leaf’s Food Safety Strategy.  We are committed to building a world-class food safety and quality team to ensure we have  strong  technical and scientific expertise throughout Maple Leaf.

I am pleased to welcome Peter Slade to my team as Senior Director, Food Safety Technical Affairs.  Peter is an internationally recognized food safety leader with over 30 years of diverse and extensive experience globally in the food industry, including experience in the U.K., the U.S., Canada, Saudi Arabia and China.

Peter will play an integral role on the food safety leadership team and specifically will be responsible for working closely with each Maple Leaf business unit to identify opportunities to further mitigate potential food safety risks.  His work will include establishing clear lines of communication with the product development teams on new products as well as evaluating methods to reduce risk in current product lines.  Peter will keep abreast of new food safety technologies, best practices and the latest in food safety research. 

Peter began his career as Research Officer at Campden and Chorleywood Foods Research Association, U.K. and then in a Microbiologist position at Midwest Research Institute, U.S. where he provided food safety technical support to the government of Saudi Arabia.  He then joined Campbell Soup Company, U.S. as manager of Technical and Analytical Services. Peter then went on to McDonald’s Corporate Food Safety group where he led the Supplier/Distribution HACCP Programs across a number of different commodities as well as leading the McDonalds Food Safety Advisory Council.

Peter was recruited to the National Center for Food Safety and Technology (NCFST), an FDA and industry- funded research and education center. During nearly 10 years with the Center, he directed food safety research programs as well as taught a number of graduate classes in food science, microbiology and food safety. Peter also successfully led the FDA-sponsored Allergen Task Force, and chaired the committee that developed the standardized Juice HACCP Training Curriculum.

Peter holds a Ph.D. in Food Science (Microbiology) from the University of Guelph.  

We’re very pleased that Peter is bringing his wealth of expertise and knowledge to join our team and participate on the blog.  Welcome to Maple Leaf Foods Peter!

Canadian Press (CP) issued a story yesterday about corrective action reports issued by the Canadian Food Inspection Agency (CFIA) 14 months ago, after an inspection at our Bartor Road plant.  

The average reader must be wondering how this plant could have so many issues only a month after re-opening from causing one of the worst food safety crises in Canada.

In the wake of the listeriosis crisis this plant was one of the most scrutinized plants in North America. Before it re-opened it required the approval of both Health Canada and the CFIA, which it received in September. After re-opening it was inspected daily by a team of inspectors from CFIA as well as from Maple Leaf.  As part of these ongoing and rigorous inspections, issues were identified, acknowledged and documented.  It is the documentation from a few of these inspections in October and December that became the subject matter of today’s CP story.

The CFIA and Maple Leaf determined at the time that there was no food safety concern.  What this very detailed inspection process provided was an early indicator of potential issues in the plant that need to be corrected. And we corrected them.  Immediately.

Over the past 12 -14 months- since these inspections were conducted – we have invested over $5 million in upgrades at the Bartor Road plant. This includes repair of floors and wall surfaces, air handling systems, caulking, better separation of raw and cooked areas of the plant, new pallets and new slicing and packaging equipment. We have implemented over 200 new operating procedures.

Most importantly, we have instituted an intensive program to train our staff and instill in them the belief that food safety must be the number one priority.  We continually train every one of our plant employees on our new procedures, which are based on the best food safety practices in North America.

Government inspections and the corrective action plans that result are an essential part of our food safety system. CFIA generates these reports and so does Maple Leaf, through our own inspections across all our plants. We welcome this government scrutiny.  Canadians hold us to a higher standard, as they should.  Our responsibility is to do our absolute best and to respond immediately where inspections reveal areas where we can improve.

The US Food & Drug Administration (FDA) launched launched an electronic food registry for companies to quickly report potential food-borne illnesses to the federal government.  Food facilities must alert the FDA within 24 hours of finding any contaminant in a product that might severely sicken or kill people or animals.  The system is intended to foster a quicker response to food-borne outbreaks.