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XL Foods Oct. 4, 2012 press release

XL Foods Oct. 4, 2012 press release

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Published by edmontonjournal

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Published by: edmontonjournal on Oct 05, 2012
Copyright:Attribution Non-commercial


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 XL Foods Implements Enhanced Food Safety Programs
Plant will re-open when CFIA satisfied with improvements
EDMONTON, ALBERTA October 4, 2012
– XL Foods Inc. is fully committed, and workingdiligently with the Canadian Food Inspection Agency (“CFIA”), to implement changes to our foodsafety system to exceed existing high standards and regain the trust of Canadian consumers.We are appreciative that Federal Agriculture Minister Gerry Ritz took the time to tour our facility. Wewill only re-open the Brooks facility when the CFIA are completely satisfied that the health of Canadians is not at risk. We believed XL Foods was a leader in the beef processing industry with ourfood safety protocols, but we have now learned it was not enough. We take full responsibility for ourplant operations and the food it produces, which is consumed by Canadians from coast to coast. We aredoing everything we can to take the lead in an enhanced comprehensive food safety program for ourplant.XL Foods has targeted prevention, process verification and correction, response and product control asareas where food safety enhancements are required.These improvements include the fact that
the plant
will re-open under intensified and enhanced testingprotocols. E coli tests take at least 18 hours to complete as cultures are grown and meat will continue tobe held under quarantine until results have been analyzed. The intensified protocol will improve ourprocess verification. Testing results have always been supplied to CFIA inspectors at the plant everyday and will continue to be.The plant will also include remote video auditing to
significantly inform our supervisory oversight as webecome the first Canadian business to use this 21
century technology in a food safety program.We have extended our high pressure, hot water wash intervention where sides of beef are washed with185 degree F water to eliminate any possible E. coli contamination. We have also increased computer

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