With respect to changes to Canada’s food safety laws: (a) what is the status of regulations requiring better labelling of food safety risks caused by meat tenderization and related processing techniques; (b) what communications and consultations have taken place with industry in the last year regarding these new regulations; (c) what compliance rates have been measured in regard to the new regulations; (d) what is the status of new regulations developed in regards to ensuring better traceability for Canadian fresh produce and meat products; (e) what is the status of the implementation of regulations related to Bill S-11, the Safe Food For Canadians Act; (f) what has been the cost of developing new regulations related to Bill S-11; (g) what is the status of the implementation of all of the recommendations to improve food safety that were outlined in the Weatherill report; (h) what are the names and costs of food safety programs that will sunset in the years 2014 and 2015; and (i) who was consulted with regards to new regulations related to the implementation of Bill S-11?
In the House of Commons on January 26th, 2015. See this statement in context.