“We believe that
the best option for reducing interprovincial barriers and promoting trade of
meat products in both Canada and export markets would be to terminate the
existence of a two-tiered system of food safety regulations and inspection in
this country and move to one level of food safety inspection, which is
federal,” said Henry Mizrahi, president of Lester’s Foods in Laval, Que., and
past-president of the meat council, which represents federally-inspected meat
plants.
Some small Ontario-inspected
meat companies were forced to close when the province moved closer to federal
standards several years ago, but Ontario regulations are not yet a complete
match.
Mizrahi told the
council’s annual meeting in Ottawa recently that the small plants ought to get
government help to meet federal standards.
“We want to ensure
that these companies can continue to survive but under a unified system that
provides the same food safety protections that we do,” he said.
Ninety-five percent
of animals slaughtered in Canada are processed in federally registered
establishments. Products produced in provincially registered facilities can be
traded only within the province.
I have never understood how Canadians can justify the double standard. If the federal standards are too tough, then let the provinces lobby to make them sensible. But if they are warranted, how do the provinces justify their laxity?
