Food Protection Trends - September/October 2017 - 319

Questionnaire and interview process
Respondents participated in a 1-2 hour audio-recorded
structured telephone interview. The questionnaire included
demographic information and questions about responsibilities and roles in meat safety regulation at the provincial level.
It was designed to collect detailed information about (i)
oversight and legislation, (ii) risks and mitigation strategies,
(iii) gaps in risk mitigation, and (iv) current or planned risk
mitigation strategies. This information was collected for all
stages of the meat production continuum from farm to fork:
pre-harvest (i.e., animal husbandry, feed, transport); slaughter; post-slaughter processing (i.e., processing of intact cut
meat, ready-to-eat (RTE) food production and storage, finished product transport; and post-processing (i.e., retail,
foodservice industry, home preparation and consumption)
stages. At each stage, risks were characterized using a
matrix based on the likelihood of occurrence and consequences of an event. An interview guide was provided in
advance of the telephone interview to facilitate access to
detailed information during the discussion. The study was
approved by the UBC Behavioral Research Ethics Board
(Certificate# H14-01820), and all the interviewees provided written informed consent.
Analysis of data
To describe risk perception during the different beef
processing stages, risk levels were constructed by using
a risk matrix accounting for consequences of the event
and likelihood of occurrence (30). The most important
risk factors and their respective risk mitigation strategies
pertaining to each of the four stages of meat production
(pre-harvest, slaughter, processing, post-processing), as
identified by the meat processing experts, were compiled. We
report on risk factors that have either a high likelihood and/
or consequence level or that were mentioned by at least three
of the six informants. It should be noted that the expertise
of the informants varied based on their professional role. In
particular, the respondent from SK did not comment on the
risk-based aspects of some meat processing stages because of
the jurisdiction being separate from that of the SK MoA.
Using answers given by the respondents, similarities,
dissimilarities and trends between provinces regarding beef
processing aspects were noted and discussed further. Similar
answers given by respondents from different provinces were
grouped together, while different answers given by different
provinces were presented separately. As two respondents were
interviewed from BC, their answers were compiled to illustrate
an overall provincial perspective. Draft data summary tables
were shared with the interviewees to provide an opportunity
for them to address data gaps and correct any errors.
RESULTS
Six respondents from five Canadian provinces were
interviewed for the present study. An overview of the

oversight of meat production and processing in each province
is presented in Table 1.
The most important risk factors and their respective risk
mitigation strategies pertaining to each of the four stages of
meat production (pre-harvest, slaughter, processing, postprocessing), as identified by the meat processing experts, are
presented here. The risk factors identified by at least three of
the six informants are presented and further discussed.
Pre-slaughter
The three main risks identified by the experts in the preslaughter stage were: (i) inadequate training of personnel;
(ii) poor animal health; and (iii) the presence of specified
risk material (SRM).
Effective training of facility personnel is essential
to limiting the spread of zoonotic disease agents (e.g.,
pathogenic E. coli). Elements of effective training include
the understanding of each employee's designated role(s)
within the production of safe beef products and thorough
comprehension of established critical control points and
associated control measures (12). In some instances,
certificates or permits must be obtained before operations
are carried out (e.g., transport of specified risk materials
require CFIA-registered permits). Effective training,
therefore, will subsequently ensure the appropriate
execution of HACCP and minimal-risk operations (30).
Based on these principles, inadequate training may be
considered as a failure in the education and/or execution
with regard to adequate control measures.
The respondent from AB highlighted inadequate training
of personnel, specifically in the live animal storage stage
prior to slaughter. This risk was of high priority (medium
likelihood, high consequence), but the respondent indicated
that proper oversight would be adequate in mitigating
this risk. AB noted that this risk could be further reduced
through various extension services provided by the
Government of Alberta, which would assist with provision
of funds for training programs. In contrast, none of the
other provinces indicated lack of training of personnel at the
pre-slaughter stage as a risk factor. AB also indicated that
one of the primary knowledge gaps was different inspection
responsibilities for handlers (i.e., pre-slaughter stage) and
processors (i.e., slaughter stage). It was recommended that
routine gap assessments be put into place by provincial
bodies to fully address the lack of standardization and
that multiple representatives from federal and provincial
authorities have roles in provincial inspection.
Poor animal health was another primary risk highlighted
during the stages of animal husbandry [AB][BC] [MB][ON]
and live animal transport [AB][MB][ON]. Poor animal
health can increase the risk for zoonotic disease transmission
and constitutes a significant risk for food safety if sick animals
are not separated from healthy animals. For instance, milk
and soft cheeses contaminated with Listeria monocytogenes

September/October Food Protection Trends

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Table of Contents for the Digital Edition of Food Protection Trends - September/October 2017

Contents
Food Protection Trends - September/October 2017 - Cover1
Food Protection Trends - September/October 2017 - Cover2
Food Protection Trends - September/October 2017 - Contents
Food Protection Trends - September/October 2017 - 310
Food Protection Trends - September/October 2017 - 311
Food Protection Trends - September/October 2017 - 312
Food Protection Trends - September/October 2017 - 313
Food Protection Trends - September/October 2017 - 314
Food Protection Trends - September/October 2017 - 315
Food Protection Trends - September/October 2017 - 316
Food Protection Trends - September/October 2017 - 317
Food Protection Trends - September/October 2017 - 318
Food Protection Trends - September/October 2017 - 319
Food Protection Trends - September/October 2017 - 320
Food Protection Trends - September/October 2017 - 321
Food Protection Trends - September/October 2017 - 322
Food Protection Trends - September/October 2017 - 323
Food Protection Trends - September/October 2017 - 324
Food Protection Trends - September/October 2017 - 325
Food Protection Trends - September/October 2017 - 326
Food Protection Trends - September/October 2017 - 327
Food Protection Trends - September/October 2017 - 328
Food Protection Trends - September/October 2017 - 329
Food Protection Trends - September/October 2017 - 330
Food Protection Trends - September/October 2017 - 331
Food Protection Trends - September/October 2017 - 332
Food Protection Trends - September/October 2017 - 333
Food Protection Trends - September/October 2017 - 334
Food Protection Trends - September/October 2017 - 335
Food Protection Trends - September/October 2017 - 336
Food Protection Trends - September/October 2017 - 337
Food Protection Trends - September/October 2017 - 338
Food Protection Trends - September/October 2017 - 339
Food Protection Trends - September/October 2017 - 340
Food Protection Trends - September/October 2017 - 341
Food Protection Trends - September/October 2017 - 342
Food Protection Trends - September/October 2017 - 343
Food Protection Trends - September/October 2017 - 344
Food Protection Trends - September/October 2017 - 345
Food Protection Trends - September/October 2017 - 346
Food Protection Trends - September/October 2017 - 347
Food Protection Trends - September/October 2017 - 348
Food Protection Trends - September/October 2017 - 349
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Food Protection Trends - September/October 2017 - 369
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Food Protection Trends - September/October 2017 - 371
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Food Protection Trends - September/October 2017 - Cover3
Food Protection Trends - September/October 2017 - Cover4
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