The Rural Voice, 1998-06, Page 293
r
customers. I have to keep it clean for
them. If I had a shitty place, no one
would come. If I cross one farmer, I
cross them all. I can't afford to make
a mistake."
For Romanowski, even the
prospect of mandatory HACCP
accreditation is daunting.
"I am so fed up, I don't even care,"
he says when asked if he would make
the needed capital investment to
comply.
Metzger agrees that some plant
owners will not want to make the
investment required to meet the
complex standards to be accredited
under HACCP.
As the owner of a Class 1 facility
which includes slaughtering,
processing and packaging, Metzger
believes quality control in those
types of organizations is the most
critical.
SBeing the global forces
pressuring the industry into the
HACCP system, Rocheleau
wants the provincial government to
provide financial support for
improvements similar to those
offered by the federal government to
federally- inspected plants.
"We are not looking for a
handout," he says. "Loans requiring
no payments for three years, as has
been done previously, would give
operators the opportunity to make the
needed changes. If the government
insists we implement it, then they
should help out."
"We are not
looking for a
handout."
However, Murdock is unsure if it
will ever come for small plants.
Guy Giddings, regional
veterinarian for Western Ontario with
the Ontario Ministry of Agriculture,
Food and Rural Affairs, Clinton
office, agrees that new food safety
standards for all provincially -
inspected plants have not yet been
determined.
"The provinces are working
towards a national standard, but we
do not know yet what those standards
will be based on. It may not be the
federal criterion. The new Ontario
audit system could be the basis."
That new system which was put in
place April 1, in part requires
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JUNE 1998 25