We would like to begin by thanking you for inviting us to appear today to provide the Beef Information Centre's view on food safety in Canada. I'm the executive director of consumer marketing, and Marin Pavlic is BIC's food safety program manager.
We have filed an English copy with the committee clerk.
The Beef Information Centre, established in 1973, is the beef market development division of the Canadian Cattlemen's Association. Our mission is to maximize demand for Canadian beef and to optimize the value of Canadian beef products in Canada and the United States. To achieve its mission, BIC focuses on several market drivers, including product perception, a Canadian beef advantage, and food safety. We are a national organization, representing approximately 86,000 beef producers in Canada.
BIC's commitment to food safety education, for the consumer and throughout the supply chain, is extensive, proactive, and long-standing. We keep a careful eye on consumer attitudes and behaviours and work across the supply chain with processors, retailers, and food service operators. Key influencers such as media and health professionals are also our stakeholders. Where CCA focuses on cattle production and trade issues, the BIC focuses on beef from the time it leaves the processing plant to the time it reaches the consumer.
The Canadian public is a key stakeholder in our food safety education efforts. We are a founding member of the Canadian Partnership for Consumer Food Safety Education. Since January 2008, we have reached over 30,000 Canadians with food safety education resources, including the “Food Safety at Home” booklet, which provides information on how to reduce the risk of food-borne illness.
For several years, we have played a leadership role in promoting the use of thermometers to ensure proper cooking temperatures, which is a pillar of safe food handling. In 2008, BIC had over 50,000 web visits per month, all of which resulted in access to food safety information.
To support supply chain partners, BIC provides a range of food safety education resources. For example, at retail, the Good Retail Practices Meat Manual offers meat operational processes and programs that drive meat quality and safety. The Developing Food Safety Systems manual provides information on implementing a HACCP-based food safety program. Most important, the Canadian food safety system itself, from gate to plate, is a critical pillar of the Canadian beef advantage.
Currently, for our discussion on food safety in Canada, we would like to take this opportunity to make four recommendations around food safety. The first recommendation is to encourage the Canadian government to play a more pronounced role in public education of Canada's food safety systems and consumer safe food handling. The 2007 CFIA report titled, “Canadians' Perception of the Safety of Canada's Food Supply” indicates that Canadians generally have confidence in the safety of the food supply; however, they demonstrate low awareness of what regulations exist, how they are complied with, and who is responsible for their enforcement. On a quarterly basis, BIC tracks consumer confidence in the safety of beef. Canadian beef safety ratings continue to be high. As of March 2009, 87% of Canadians gave beef a safety rating of 5 to 10 out of 10; however, we believe that consumer confidence in beef safety can still increase with enhanced education of Canada's food safety system by the Government of Canada. Food safety is everyone's responsibility, from farm to fork. The consumer is an important part of the food safety supply chain, especially when estimates suggest that about half of all cases of food-borne illness in Canada are due to improper food handling at home. The continued investment in national multi-stakeholder organizations with a mandate for food safety education, such as the Canadian Partnership for Consumer Food Safety Education is very important.
The second recommendation for consideration has to do with labelling. In the past, mandatory safe food handling labels were introduced for ground meat. In principle, we support the concept of mandatory safe food handling information for ground meats because it can provide useful guidance on proper internal cooking temperatures. Many retailers already provide this information to consumers on a voluntary basis. A mandatory approach to safe food handling information, however, must not single out certain meat products or create the impression that there are two types of food: those that are hazardous and those that are not. In reality, sound, safe food handling practices are important when handling all foods.
A consultative approach to this issue will ensure provision of meaningful and relevant information to Canadians.