Improving ready-to-eat meat food safety in Ontario meat processing plants: a positive deviance approach

This study will address the following objectives: 1. Identify common food safety deficiencies in the RTE meat processing sector in Ontario through an analysis of historical audit records (Phase 1). 2. Identify and describe important meat plant characteristics related to higher food safety performance (Phase 1). 3. Summarize the key factors necessary for the successful and practical implementation of food safety practices and GMPs through semi-structured in-depth interviews with high- and low-performing meat plants (Phase 2). 4. Highlight and share critical success factors through the development of digital storytelling videos (Phase 3). Study results will be disseminated to the meat processing industry, government food safety professionals and decision-makers, and other stakeholders (e.g. consumers) through a variety of methods, including online sharing of the digital videos, digital infographics, a project website, social media communication, regular consultations, presentations, and publications.