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24 THE RURAL VOICE
they will be given the required
hours," says Murdock.
Those are taxpayers dollars and
there shouldn't be subsidies. The
system has taken out dealing with
individuals so there is equality of
service, she says.
HACCP inspection system
Though not strictly related to the
change in inspection funding, the
recommendation by the Canadian
Food Inspection Agency (CFIA) that
all meat processing facilities move
towards the HACCP (Hazard
Analysis Critical Control Points)
system has owners of small abattoirs
foreseeing even more government
regulation, paperwork and guidelines
not easily met or affordcd. HACCP is
now utilized in the United States and
is moving into federally -inspected
plants in Canada.
HACCP is a new way of
handling chemical, physical
and biological hazards in the
food industry. Instead of focusing on
finished -product testing, HACCP
follows the product through the
processing, and analyzing at critical
stages.
Though Murdock says many large
and medium-sized operations are
voluntarily preparing for the shift to
HACCP and small plants (under 10
employees) may not be affected until
2001, some proprietors are already
feeling the push.
"Basically, I don't even own my
business," says Ed Romanowski of
Cushing's Meats in Fergus. "There
"Basically I don't
even own my own
. business."
are so many rules and regulations
telling me what to do, whcn to do it
and how fast."
Romanowski says he has been
seeing the impact of HACCP for the
last two years. As many as a half a
dozen small operators in his area
have closed in recent years due to the
increased demands to comply with
inspection standards.
"A small provincial plant can't do
it. They want all plastic and stainless
steel (in the abattoir) and plants 30 or
more years old are not like that."
Romanowski defends his abattoir,
having been in the business for more
than 46 years. "The farmers are my