Food safety is not a subject that has typically been on the minds of elementary and high school teachers or their students’ minds in the past.  But helping the next generation understand what the risks are, where they exist and the roles of government, food companies and consumers in contributing to safer food was an essential program to introduce. 

Following the Listeria crisis in August 2008, we made food safety our priority at Maple Leaf which included investing in food safety education.  As part of that commitment, we partnered with the Science Teachers’ Association of Ontario (STAO) to develop innovative food safety resources for teachers and students in elementary and high schools.  

Through these new teaching resources, students can discover and explore food safety issues in interesting ways, making connections to real life situations and in their day-to-day lives.  We’ve developed hands-on activities and engaging research exercises for elementary students in grades 1, 5 and 8, and senior science students in grades 11 and 12.  Part of the curriculum also provides insight into careers in the food industry.

These educational resources were launched at STAO’s annual conference in Toronto last week and are now available online.  For more information or to download the resources, visit: www.stao.ca.

In addition to two sessions to introduce these educational resources to teachers attending  the annual conference, I was also given the opportunity to speak to conference attendees.  I talked about the critical importance of food safety to the global challenge of feeding a population expected to hit nine billion people by 2050.  Science and technology play such an incredibly important role in ensuring that our food system produces safe, wholesome and great tasting products to this ever growing population worldwide. 

While science is critical, I also made the point, very strongly, that the real key to safe food is having every person involved in the food chain, from farmers and ranchers, to processors and retailers, and even consumers, fully aware of their role in food safety.  We preach this concept daily at Maple Leaf Foods with our 22,500 employees, and I encouraged the science teachers in attendance that they also have a huge role to play as they are developing the next generation of food industry employees and consumers.  I want to thank the leadership of STAO for giving Maple Leaf Foods this opportunity to contribute to food safety education. 

It’s been an incredible partnership working with the STAO to develop these excellent teaching resources which I’m confident will engage the young and inquiring minds of the next generation.  By investing in food safety education, we are taking another step forward in our journey to food safety leadership and building stronger food safety practices in Canada.

Last Wednesday, September 15, I along with Maple Leaf Foods, President and CEO, Michael McCain had the pleasure of hosting our 2^nd annual Food Safety Symposium, at the Mississauga Convention Centre.  Following last year’s highly successful food safety summit which focused on best practices in Listeria control in ready-to-eat foods, this year’s theme centered on understanding and gaining support for the Global Food Safety Initiative (GFSI) within the Canadian landscape. 

Headed by a network of CEO’s and senior management from various sectors of the food industry, the Consumer Goods Forum launched the GFSI initiative about 11 years ago with a goal of building consensus among major retailers regarding a common approach to food safety systems and the third party audits that are conducted to assess compliance to standards. The audience heard from Kevin Swoffer, the chairman of the GFSI technical working groups who is based in the UK, and spends a great deal of his time with the GFSI staff in Paris, France and supporting the initiatives of the GFSI around the world.    Kevin described how the GFSI has evolved over the past decade and has created a common platform against which various food safety programs can be benchmarked.  Having this common approach allows the food industry to make food safety improvements more effectively and deliver safer products to consumers.   

The day was filled with informative discussions as each perspective was highlighted by the range of experiences offered by the speakers and panelists.  These talks truly underscored the importance of continually revising our risk management systems, emphasizing the fact that food safety is not simply limited to a specific sector rather it spans the entire food supply chain.  There was a good debate around how success is measured and one panelist shared some preliminary data to indicate that since implementing GFSI their retail chain had seen a 30% decline in recalls with suppliers whose facilities were certified against a GFSI benchmarked standard.  Ultimately, the goal is to be able to demonstrate a reduction in foodborne illness as a result of implementing effective food safety management systems.

We divided the program into two segments: a customer-focused panel and a manufacturer/supplier panel.   The customer-focused perspective shed light on how retailers and foodservice companies are working with their suppliers to achieve certification against one of the GFSI benchmarked auditing programs.   There was recognition that in most regions of Europe the GFSI is widely adopted whereas in North America the implementation has only recently begun. That said, one retailer indicated that the commitment by their suppliers to receive certification has been very good and momentum is building in the Canadian and US marketplace.

The  manufacturer and supplier’s panel explored the hands-on experiences of meeting the GFSI requirements.  The panel was represented by a primary pork processor, a grain milling company, an artisan bakery, a major North American CPG company, and finally a non-profit organization that owns a GFSI benchmarked program for fresh fruits and vegetable growers.  Certainly a very broad cross-section of the food industry!  It was clear in this discussion that there is more than one approach to achieving certification of a food production site, but the common theme was the need to have each function within the company, including operations, logistics and purchasing, product development and marketing as well as the quality and food safety group participating in the process and doing their part. It was stated by one panelist that the key to success in achieving certification against a GFSI benchmarked program was commitment from the top to provide the financial support and vision.  At Maple Leaf, our experience would support this fact, that without multi-function participation in the food safety system and strong senior management commitment, the programs will not be effectively implemented and achieving certification will be difficult, if not impossible.   

One of the more insightful presentations of the day came from Dr. Les Bourquin of Michigan State University who discussed his efforts to develop food safety training programs for employees in developing countries.  The training modules are designed to support the general systems that are required for a food production site to become certified against a GFSI standard.  Measuring effectiveness through assessment of behavior change as a result of the training was a key element of Dr. Bourquin’s talk.

 At Maple Leaf we firmly believe that sharing food safety knowledge and best practices among industry sectors and stakeholders is critical for success and we will continue to foster this approach.  We were gratified that over 200 people were in attendance and so many were open to sharing their knowledge.  It demonstrates the commitment of our industry to engage and continuously improve in the area of food safety.  I would like to once again thank all of those in attendance.   The opportunity to learn from each other’s insights opens up many avenues and I look forward to sharing our success with you through our future symposiums.

ALLERGY ALERT – UNDECLARED MILK IN VARIOUS BRANDS OF GARLIC SAUSAGE MADE AT ESTABLISHMENT 69B

Maple Leaf Foods has initiated a voluntary recall of two brands of garlic sausages because they may contain a milk powder ingredient that is not identified on the label. The brands are Country Morning and Olympic. People who are allergic to milk protein should not consume these products. There have not been any reports of illness related to consumption of these products.

The products were distributed in BC, Alberta, Saskatchewan, Manitoba and in Thunder Bay and Kenora in north western Ontario. Removal of these products from stores is well underway and Maple Leaf is working with the CFIA to monitor the effective completion of the recall.

If consumers have the affected products or are concerned, they should call 1-800-568-5801 to have it replaced or return the product to the store for a full refund or product replacement.

For full product details please click here