Meat safety inspection spread too thin

FOR IMMEDIATE RELEASE

Ottawa – A new staffing survey shows the critical shortage of inspectors in meat processing plants in Canada continues to make it impossible for federal inspectors to verify industry compliance with safety rules.

“These numbers show an inspectorate staffed far below minimum levels.  With individual inspectors being in charge of five facilities on average it’s just not possible to verify that safety rules are being following in Canadian processed meat facilities,” said Bob Kingston, President of the Agriculture Union – PSAC, which represents CFIA food inspectors.

The union conducted a spot check in four metropolitan centres where meat processing facilities are concentrated.  Internal CFIA sources were consulted to determine the number of meat inspectors on staff as well as the number that would actually be available for duty after taking various forms of leave into account.

Meat Inspectors available to work in meat processing & cold storage facilities

Despite being briefed on the shortage and the fact that CFIA missed signs of trouble at the Maple Leaf plant in the months leading up to last summer’s deadly outbreak, Minister Ritz continues to deny the problem.

According to a CFIA briefing note, Mr. Ritz was briefed in January 2009 by the CFIA that the “inspection program (is) experiencing workload challenges in meeting delivery requirements”.  The Minister was advised during the same briefing that “in-depth assessment of the plant revealed that Maple Leaf Foods experienced challenges in environmental control and sanitation in May and June 2008”, just before the outbreak.

“Minister Ritz should admit the problem and get on with addressing it.  Until he does there is a very good chance we’ll see the same problems that led to the outbreak escaping the notice of harried inspectors.  There’s a shortage of meat inspectors, plain and simple,” Kingston said.

Facilities canvassed include meat processing plants where ready-to-eat and prepared meats are produced.  These kind of facilities range from very large businesses like the Montreal-based firm Olymel L.P. which employs more than 10,000 people, to much smaller companies.  The survey also includes cold storage facilities which are clearing facilities for the certification of food imports and exports.

The Agriculture Union has calculated that it is impossible for meat inspectors to complete verification tasks at more than two ready-to-eat meat processing facilities.

Without counting hours required for enforcement activities that must be launched when safety rules are breeched, or time required to travel between locations, the union estimates inspectors need approximately 800 hours a year to fully complete inspection tasks association with the new Compliance Verification System at each ready-to-eat facility for which they have responsibility.  Add to this hundreds of hours for import and export certification and various types of leave and it quickly adds up to mission impossible for inspectors assigned to five facilities.

“The inspector responsible for the Maple Leaf plant at the centre of last summer’s tragedy was responsible for six other facilities at the time.  This was a factor in the tragedy.  Our survey demonstrates most meat inspectors have workloads almost as heavy and certainly too heavy to properly do their jobs,” Kingston said.

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For information: Jim Thompson 613-447-9592

¹Most human resource experts allow for a 30% leave factor.