Maple Leaf forms food safety council

by Eric Schroeder
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TORONTO — Maple Leaf Foods has established a Food Safety Advisory Council. The team of independent experts will be tasked with increasing the company’s access to global knowledge and expertise in the areas of food safety practices, microbiology, technology and public health.

Members of the Council include:

• 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;
• Colin Dennis, chairman, Industry Advisory Group, International Agri-Technology Centre Ltd., and retired director-general of the Campden, BRI food research centre in the United Kingom;
• 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 in Guelph, Ont.;
• R. Bruce Tompkin, a microbiologist with more than 45 years’ experience in the food processing industry and one of the developers of HACCP; and
• 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.”

According to Maple Leaf, the Council will focus on three key areas in its first year, including conducting ongoing critical reviews of the company’s food safety strategy that will include recommendations on additions or modifications to advance Maple Leaf’s programs; providing insights on any global emerging food safety risks; and providing guidance on Maple Leaf’s employee training and education programs.

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