Mr. Speaker, thank you for giving me the opportunity to discuss this very important issue for Canadians.
To answer one of the questions my colleague put to me, the simple fact is that CFIA acted as quickly as possible, based on the available information.
The government is determined to continually improve efforts made to protect the safety of our food supply. Recent recalls of hydrolysed vegetable protein (HVP) put food safety at the forefront of the public's concerns.
I am keenly aware of these concerns but it should be understood that it is impossible to create an environment where there are no risks to food safety.
We have learned lessons from the past that will help us to continue improving our policies and our processes.
Since our Conservative government committed to implementing all 57 recommendations of the Weatherill report, I can say that many of the commitments required from the Canadian Food Inspection Agency have already been met.
Actions taken to date have focused on prevention, surveillance, detection and better response, and have included such initiatives as: the hiring and training of 170 new front line inspectors, building upon the 538 the government has hired since March 2006; strengthening the CFIA's directives regarding the control of listeria in federally-registered ready-to-eat meat processing plants; equipping CFIA inspectors with better tools and technologies, such as laptops, cellphones and faster network connectivity; updating federal-provincial-territorial protocols for managing food-borne illness outbreaks; and enhancing laboratory capacity and research into the development of rapid test methods.
The CFIA and Health Canada have developed a new screening method for listeria in meat, which allows for a more rapid response during food safety investigations. Furthermore, as my colleague mentioned, we have launched a food safety portal on the web, foodsafety.gc.ca, which provides Canadians with comprehensive food safety and food-borne illness information.
The CFIA has worked closely with American officials when salmonella-affected products were first identified. The agency is working in close collaboration with U.S. regulators to make sure we have accurate and timely information so that we can remove recalled products from store shelves. To date, there have been no illnesses associated with the HVP-related recalls.
It should also be noted that we have tougher food safety requirements than we have ever had before. We take food safety very seriously and we are in the process of improving our system at all times.