Food Safety

Maple Leaf Foods' food safety advisory council 11 Dec 2009

Maple Leaf Foods announced the establishment of its Food Safety Advisory Council, a team of independent experts that will increase the Company's access to global knowledge and expertise in areas of food safety practices, microbiology, technology and public health.

Dr. Harvey Anderson, Director, Program in Food Safety, Nutrition and Regulatory Affairs and Professor, Nutritional Sciences, Physiology and Medical Sciences, Faculty of Medicine, University of Toronto;

Professor Colin Dennis, Chairman, Industry Advisory Group, International Agri-Technology Centre Ltd, and retired Director- General of the Campden, BRI food research centre in the U.K.;

Dr. Mansel Griffiths, Director of the Canadian Research Institute for Food Safety and Chair of the Masters Program in Food Safety at the University of Guelph;

Dr. R. Bruce Tompkin, a microbiologist with more than 45 years in the food processing industry and one of the developers of HACCP; and

Mr. John Weisgerber, former Director of Quality for a major North American meat processor with nearly 40 years experience in quality and food safety management.

"The primary mandate of the Council is to challenge the status quo of Maple Leaf's food safety program so we continue to raise the bar ever higher," said Randy Huffman, Chief Food Safety Officer. "These individuals bring immense food safety knowledge to the Council and will support our commitment to becoming a global food safety leader."

The Council will focus on three key areas in its first year:

Perform ongoing critical reviews of the Company's Food Safety Strategy that will include recommendations on additions or modifications to advance Maple Leaf's programs
Provide insights on any global emerging food safety risks
Provide guidance on Maple Leaf's employee training and education programs

For more detailed information on the Council team, click here.

Source: Maple Leaf Foods

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