BRAMPTON, Ont. — As the discussion about the amount of mercury found in fish continues to spark debate, Export Packers Company Limited, announced it has won the exclusive Canadian rights to supply seafood that falls under the Safe Harbor mercury-certification program.

“When it comes to screening for mercury levels in fish under current government standards, a very small percentage of fish is tested,” said Dan LeBlanc, president of Export Packers. “Without more wide-spread testing, there is little assurance that any particular fish has actually been tested and would meet current government standards. This partnership makes Export Packers the first Canadian seafood importer to be able to verify quickly and accurately that maximum mercury concentration levels, as specified by the CFIA [Canadian Food Inspection Agency] for each species, are not exceeded.”

TORONTO — After a difficult and very public battle with contaminated products, Maple Leaf Foods recently announced the establishment of its Food Safety Advisory Council, a team of independent experts that is expected to increase access to global knowledge and expertise in areas of food safety practices, microbiology, technology and public health.

The council, which includes Dr. Randall Huffman, chief food safety officer for Maple Leaf Foods, will advise senior leaders in all areas of food safety. "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 Huffman. "These individuals bring immense food-safety knowledge to the council and will support our commitment to becoming a global food safety leader."

SILVER SPRING, Maryland – The United States Food and Drug Administration (FDA) announced this week that it has updated its Food Code, which regulates retail and foodservice segments and provides technical and legal information related to food safety and security.

Revisions to the code include: regulating time and temperature controls for leafy greens, improving food allergen recognition among industry workers and eliminating undercooked ground meat requests for children’s menu items. Cleaning and sanitization of equipment and surfaces has also been explained in further detail. The 2009 guide is the seventh full edition of the Food Code — the last full edition was released in 2005.

VANCOUVER, B.C. – In the face of media and public health concerns that the H1N1 flu could affect many businesses if it becomes widespread this fall, Ian Tostenson, president and CEO of the B.C. Restaurant and Foodservices Association, has offered his own thoughts on the subject. Tostenson told the Vancouver Sun, “H1N1 will require an awareness, but it’s not going to make any substantial changes to current operating procedures in restaurants.” He added, “Restaurants’ benchmarks for cleanliness standards are a lot higher than any business office, because they have to be. Cleanliness, sanitation and food safety are top of the line for a restaurant. They work