Policy Development for Raw Foods of Animal Origin

This site reports on Health Canada's initiative to develop a comprehensive policy to improve the safety of raw foods of animal origin.

BACKGROUND

Raw Foods of Animal Origin (RFAO's) includes meat, poultry, eggs, raw milk cheese, fish and seafood. Annually up to 30,000 cases of foodborne illness are reported in Canada, the majority of which due to the microbial contamination of RFAO's. Pathogens of faecal origin including Salmonella, Campylobacter, Listeria, and verotoxin producing strains of E.coli that can cause haemorrhagic colitis are the most frequent cause of contamination. The emergence of these food borne pathogens as well as other infectious agents such as Toxoplasma, foodborne virues and BSE (mad cow disease) are causing concern over the safety of the food supply. While good personal hygiene, proper temperature control and safe food handling practices are of considerable importance in reducing the risk of foodborne illness, the prevalence of such illness indicates that other interventions are required.

FRAMEWORK and PROCESS

Health Canada has initiated a process to develop policy for minimizing the risk from raw foods of animal origin. The Policy Development Framework for the Management of the Risks Associated with RFAO's provides the background for this initiative and outlines the issues, the objectives, and a proposed action plan found in The RFAO Timeline .

A steering committee was formed in November 1998 to provide advice to the Government in the formulation of the policy. The RFAO Steering Committee is composed of academics, home economists, public health professionals and industry experts as well as Government representatives. The role and mandate of the committee, as well as the management and reporting structure are outlined in the Terms of Reference.

COMMITTEE REPORT

The Raw Food of Animal Origin Committee formulated the following comprehensive recommendations after two years of discussions and deliberations, that involved a thorough review of current food safety practices in place at the farm level, the slaughter plant, processing establishments, retail outlets, distribution centers, and food service establishments including restaurant operations. As well, recommendations are made for improving consumer safety and strengthening consumer education. As a result the recommendations may have an impact on food safety programs that will affect all sectors and all commodities in the food continuum.

Recommendations for the Development of Policy Related to Raw Foods of Animal Origin September 2001

The document is being posted in order to seek input from all interested parties.Health Canada would be interested in knowing whether there is broad support among all interested parties for the recommendations presented in this document.If there are areas that have been overlooked or if there are objections to any of the recommendations being proposed or if there are other suggestions for improving the safety or foods of animal origin sold in Canada, Health Canada would be interested in hearing from you.Please provide your response by November 12, 2001.

Send your replies to:

RFAO/ACOA Project
ac/o Dr. Jeff Farber,
Director, Bureau of Microbial Hazards
Ross Ave, 2203G3
Tunney's Pasture
Ottawa, ON
K1A 0L2
Phone: 613-957-0880
Fax:613-954-1198
Email: mseceval@hc-sc.gc.ca

GUIDELINES

Food Directorate Guideline no.10 -  Guidelines for Raw Ground Beef Products Found Positive for Escherichia coli O157:H7. The guidelines outline public health measures to be taken when ground beef and beef products are tested and found positive for E.coli O157:H7.

Food Directorate Guideline no.12 - Interim guideline for the control of verotoxinogenic Escherichia coli including E.coli O157:H7 in ready to eat fermented sausages containing beef or a beef product as an ingredient. The guideline describes five intervetions, one of which must be used when manufacturing dry or semi dry fermented sausages.

WHAT'S NEW

Analysis of Ground Beef for Export to the United States

Summary of Comments Received by the Bureau of Microbial Hazards on Mandatory Safe Handling Labels (SHL) for Raw Ground Beef and Raw Poultry