The Rural Voice, 1999-11, Page 17these changes have been favourable.
"The reality is that food safety issues
are a priority. Commodity groups
have all recognized that if there is a
critical food safety issue, it has to be
addressed. Now we are asking for
time to make change feasible and I
think we have bought that little
time."
"The intent," he stresses, "is not to
close plants but to make the plants
safe and keep the industry alive."
Unfortunately, there are those
who may not be seeing it the
same way. Beretta, presented
with an opportunity in another
community, and uncertain about
where the provincial demands would
end had to act. "This offer had been
presented to me and with the
regulations it seemed the time to
make the move."
Noting that some abattoir owners
may have closed too hastily in light
of the national code, Rochelleau
admitted, however, that "abattoir
owners are in an awkward position
because they don't know where the
final standards will end."
11
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Even with some easing on the rules
and the compliance date, there is no
question that regulations are putting
financial and in some cases,
debilitating pressure �n small
abattoirs. In the past three years an
estimated 40 small abattoirs have
closed.
Also, Beretta notes, he has heard
talk that closures will hit 30 per cent
province -wide.
One abattoir has spent
$200,000 without improving
the end product or service
Those who choose to persevere
will pay another price. Dr. Baker
stresses "there will be a requirement
for some expenditures." Green's
Meat Market in Wingham estimates
that total upgrades there, some of
which have been done over the past
five years will cost them roughly
$200,000, without improving the end
product or service, said owner John
Green.
However, he adds, that having
11. NI('IIOLSON
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CONI_. (J1N(.
✓AD.
VENT
HOULE
AgrlMetal
reached the 85 per cent compliance
there has been less push from the.
supervisor. "They're moving more
slowly, it seems."
Though he recognizes the
frustration for small businesses. Dr.
Baker said the real objective has been
to achieve a sameness in the industry,
regardless of size. While small
obviously operates on a different
scale with different risks, the end
result still has to be a product free of
pathogens, he said.
Both Green and Beretta feel that
the standards they maintained were
adequate to ensure this. At Green's
when an animal is slaughtered there
are five or six experienced employees
who ensure the safe handling of the
product.
Beretta said that any time he did a
kill an inspector came in. The
conditions he was now expected to
meet, he said, had nothing to do with
food safety issues. Floor drains, for
example, aren't necessary in a small
abattoir, because unlike federal plants
he is not holding hundreds of animals
for days. "That doesn't happen here."
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NOVEMBER 1999 13