Food Safety and Environment Division

The Food Safety and Environment Division of the Ontario Ministry of Agriculture, Food and Rural Affairs is responsible for the ministry's main regulatory functions relating to food inspection and nutrient management and is the lead for non-regulatory programs, in food safety, nutrient management and environment, and for policy development for Hazard Analysis Critical Control Point (HACCP), traceability and environment.

• Animal Health and Welfare / Office of the Chief Veterinarian for Ontario (OCVO): is dedicated to advancing farm animal health and welfare and meat safety. Veterinary scientists and staff develop standards, deliver technical support to inspectors and veterinarians, and deliver preventivve programs. They also provide inspection/audit, licencing and services in meat plants, livestock auction markets, dead stock facilities, animal research facilities and livestock medicine outlets. This branch provides support to the Chief Veterinarian for Ontairo and also administers the Ontario Beef Cattle Financial Protection Program.
  

• Environmental Management Branch promotes the wise use of rural Ontario's land and water resources. Key program areas include nutrient management, engineering and technology, environmental management, and municipal and planning liaison and agricultural land resource information. Areas of focus include: agriculture programs related to land use and planning including location of buildings (MDSI & MDSII) and other normal farm practices; Best Management Practices and Environmental Farm Planning - including soils and water management; utilization of manure, sludge and other nutrients or wastes; and agriculture buildings, structures and equipment and it also includes approvals, training and certification under the Nutrient Management Act R.S.O. 2002.
  

• Food Inspection Branch monitors compliance with legislated standards for meat and livestock products, milk and milk products, fruits, vegetables, maple products and honey by providing inspection services at production and processing facilities and other points of marketing and distribution. It cooperates with colleague branches and agencies in establishing food safety standards and working with other ministries and agencies with food safety mandates to provide a strong seamless food inspection environment from farm to fork in Ontario. The branch also includes a multidisciplinary team of scientists who provide advisory, research and technical support to branch and ministry programs.
  

• Food Safety Programs Branch leads and coordinates the traceability and Hazard Analysis Critical Control Point (HACCP) strategies and programs from farm to fork. The branch delivers financial assistance programs for industry (i.e. Meat Plant Assistance Program); ensures province-wide investigation, compliance, and enforcement strategies and activities; and develops communications promoting food safety (e.g. Meat Plant Assistance Program & Food Safety Initiative Program).

• Assistant Deputy Minister's Office - Food Safety and Environment Division

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