TABLE 3. Risks most frequently identified by the meat safety experts by processing stage (cont.) Processing stage Most frequently identified risk Mitigation strategies used * Constructional requirements (i.e., proper facility design to facilitate hygienic operations) [BC] Processing Microbial contamination [BC] [SK][MB][ON] Gaps identified * Food safety procedures [BC] * Knowledge limitations of environmental health officers [BC] * Regulations and policy [BC][ON] [SK] * No requirements for HACCP plans [MB] * Lack of inspections and food safety plans [BC] * None [ON] * Few strategies in place - many gaps present [MB] * Lack of regulatory oversight of complex, high risk processing operations [SK] * Risk-based inspection programs [ON][SK] * Extension services [AB] * On-site monitoring [AB] Processing (RTE) Microbial contamination [AB] [BC][SK][MB][ON] * Training requirements for personnel [AB] * Regulations and policy [AB][BC] [ON][SK] * Lack of frequency for product testing and monitoring [AB] [BC] * Knowledge limitations of environmental health officers [BC] * Constructional requirements [BC] * No provincial program for risk mitigation [MB] * Food safety procedures [BC] * None [ON] * Risk-based inspection programs [ON][SK] * Few strategies in place - many gaps present [MB] * Inspectional oversight [AB][ON] Finished product storage Temperature abuse [AB][BC][SK][MB] [ON] * Food safety plans [BC] * Regulatory oversight of complex, high risk processing operations [SK] * Guidance documents (e.g., brochures, pamphlets) [BC] * Lack of inspection [BC] * Regulatory requirements [BC][MB] [ON][SK] * None [AB][SK][MB][ON] * Audit programs [ON] * Operator training [SK] (Continued on next page) 328 Food Protection Trends September/October