1. Haines Meat Inspection Review Association of Local Public Health Agencies Andrew Papadopoulos Executive Director March 31, 2004

2. al PH a – Who we are the Association that represents boards of health, medical officers of health and senior management of Ontario’s health units alPHa, through a strong and unified voice, advocates for public health policies, programs and services on behalf of member health units in Ontario

3. alPHa’s Addition to the Review Public Health System Funding and structure Role of public health within the community Meat Inspection Role of public health Gaps in the current system Skills of the Public Health Inspector Recommendations

4. The Public Health System Health Unit Structure and Funding Ontario served by 37 boards of health Set the budget, paid for by the municipalities served A grant of up to 50% is provided by the Minister of Health resulting in a 50/50 funding relationship set up as apolitical bodies for the health of the public have strong advocacy role

5. The Public Health System Role within the Community MOH is responsible for being informed of any health hazards within the community and taking action to mitigate their effects (HPPA S. 10 - 13) Public health inspectors carry out most of this legislated responsibility A main function of the MOH is to communicate with people within their community and inform them of health hazards including recommended actions

6. Meat Inspection and Public Health The Role of Public Health Enforce the Food Premises Regulation and the Food Safety and the Health Hazard Investigation Programs of the MHPSG Conduct rabies incidence investigations as per Regulation 551 Strong support for certified food handlers within the public health community currently an alPHa resolution

7. Meat Inspection and Public Health Objectives of the Food Safety Program of the MHPSG include: To ensure that food is stored, prepared, served and distributed in a manner consistent with accepted public health practices To stop the sale or distribution of food that is unfit for human consumption by reason of disease, adulteration, impurity or other causes

8. Meat Inspection and Public Health Gaps in the Current System S. 42 of the Food Premises Regulation allows uninspected meat into free standing meat processing establishments A slaughterhouse with meat processing facilities is not subject to board of health visits based on MOU between MOHLTC and OMAF

9. Meat Inspection and Public Health Gaps in the Current System (continued) Low set fines for illegal meats and infrequent inspection of meat processors No provision in the HPPA that allows charges to be laid for illegally slaughtering animals – only refers to live animals Lack of clear definition on food establishment types Lack of resources throughout the system

10. Meat Inspection and Public Health Skills of the Public Health Inspector New graduates must posses a degree and be certified as a public health inspector in Canada

11. Meat Inspection and Public Health Skills of the Public Health Inspector (continued) Educated in the areas of meat inspection from farm to fork this includes knowledge of antemortem health through to postmortem inspection, portioning, aging, packaging, shipping, display for retail sale, purchase, safe food handling, preparation and safe holding for raw meat this includes knowledge of curing, smoking, fermenting and aging for ready-to-eat meat products

12. Meat Inspection and Public Health Skills of the Public Health Inspector (continued) Skilled in all aspects of food safety and public health practices including: epidemiology, parasitology, risk assessment, communication, public health law, water safety, sewage system operation, health promotion and education, and investigative and enforcement techniques

13. Recommendations Public health’s traditional role must be maintained - ensure the public’s health and safety Continue and enhance the ability to inspect from the farm gate forward Strengthen legislation to allow public health inspectors a greater ability to mitigate health hazards with respect to meat

14. Recommendations Enhance communications among all levels of government and local public health agencies MOH is ultimately responsible for the health of the community and must be kept informed on a timely basis