New Food Classics Goes Bankrupt, Then Recalls Beef


New Food Classics applied for bankruptcy protection on January 17, 2012. The ground beef producer and its associated companies are in liquidation.

On February 15th (according to a report filed with the Court), the company learned that a case of E. coli O157:H7 illness had been linked to the consumption of frozen hamburger manufactured in October 2011 at New Food Classics’ production facility (Establishment Registration Number 761, based in Saskatoon, Saskatchewan). Three days later, the company recalled 3,800 cases of frozen hamburger products. On February 22nd, the company and the Canadian Food Inspection Agency (CFIA) announced that another 767 cases of product had been added to the recall list.

Since then, Canadians have been subjected to a continuing trickle of additional recall notices and Health Hazard Alerts. These culminated yesterday (March 17th) in an announcement that the earlier public warnings were now extended to all ground beef products manufactured at Establishment 761 from July 1, 2011 to February 15, 2012. This represents approximately 1.25 million cases of ground beef products (the company produced some 2 million cases annually, according to the bankruptcy filing).

There is still only one reported illness associated with the consumption of these recalled beef burgers; however, the Public Health Agency of Canada (PHAC) has not yet finished querying the various Provinces and Territories. So far, neither PHAC nor CFIA have responded to my email requests for additional information on the illness investigations.

The company’s Saskatoon facility (Establishment 761) is now described as “Temporarily Inactive” on the CFIA List of Federally Registered Meat Establishments. It had been operating under a number of different business names, including: New Food Classics, The Foodservice Company, Over The Edge, Grillhouse, BBQ Perfect, Ground & Browned, Bento, Oven Perfect, Absolute Favourites, Micro Perfect, Canadian Gourmet, Pubpan, Mastercut, Super Club and Recipe Ready.

CFIA has not yet released a complete list of brand names, package sizes and formats covered by its most recent Health Hazard Alert, but will do so as the information becomes available. In the interim, the agency has released the following product description:

The affected products can be identified by the Establishment number that appears on the packages, cartons or cases. The products made at this facility bear Establishment number (EST) 761.

The affected products involved in this recall may be identified by one of the following codes:

  • bearing a Best Before date from BB 2012 JA 01 up to and including to BB 2013 FE 15;
  • bearing a production code with a format of 11 JL 01 up to and including 12 FE 15;
  • bearing a 5 digit lot code where the last four digits are 1831 or greater.

We will be updating product description information as it becomes available.

These products have been distributed nationally to retail stores, restaurants and institutional establishments.

You can find more information – including retail distribution details – on all of the items recalled prior to CFIA’s March 17th Expanded Health Hazard Alert by clicking on the E. coli O157:H7 Beef Recall – Canada tab at the top of the page.

3 thoughts on “New Food Classics Goes Bankrupt, Then Recalls Beef

  1. MANDATORY OUBLIC DISCLOSURE OF THE QUALIFICATIONS OF THE FOOD SAFETY PERSONNEL ASSOCIATED WITH FOOD/MEAT PROCESSING PLANTS IN CANADA WILL DEFINITELY STRENGTHEN THE FOOD SAFETY CAPABILITIES IN CANADA AND INDUSTRY/INSPECTION AGENCIES WILL BE MORE AND MORE ACCOUNTABLE AND RESPONSIBLE IN THE MAYYERS OF FOOD SAFETY WHICH SHOULD BE ABOVE ALL ELSE TO PROTECT THE NOBLE CAUSE OF PUBLIC HEALTH AND SAFETY.

    Public disclosure of the qualifications of the personnel (both from the industry’s side and from the regulatory body’s side like that of CFIA’s side here in Canada)working in the food/meat processing plants both for the federally registered food/meat plants and also for the provincially registered food/meat plants . This public disclosure of the qualifications of the persons working in the food/meat industries in Canada will protect the consumers right to know who are inspecting our food in which plant from food/meat industry’s side and from CFIA/OMAFRA/MUNICIPALITY’S side and only then our food safety system at grass-root level will be strengthened .

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  2. DOCTOR IS TO A HOSPITAL SO ALSO A FOOD DOCTOR IS TO A FOOD COMPANY IF YOU WANT TO AVOID BAMKRUPTCY
    YOU CAN NOT RUN A HOSPITAL WITHOUT A DOCTOR SO ALSO YOU CAN NOT RUN A FOOD COMPANY PROFESSIONALLY WITHOUT A FOOD-DOCTOR(QUALIFIED PEOPLE WITH FOOD SCIENCE/FOOD TECHNOLOGY/FOOD SAFETY KNOWLEDGE AT COLLEGE/UNIVERSITY LEVEL) The cop when stop a speeding vehicle first ask his/her driving licence. The food safety cop when inspect/audit an erring food processing establishment never ask if he/she/they is/are qualified enough to become the food safety driver of that erring food processing establishment since nowhere in the Food Safety Enhancement Program(FSEP) or, in the Compliance Verification System(CVS) or, the the Food and Drugs Act of Canada or, in the Meat Inspection Act (in case of Canadian jurisdiction)it is clearly mentioned what should be minimum qualifications required to become the food safety drivers (HACCP Co-ordinator, HACCP Monitor, Food Safety Officer, Safety Quality Food Technician etc.)of a Food/Meat Processing Establishment. You cannot run a hospital without a Doctor. Similarly, you can never run a food processing establishment professionally without a food-doctor or a food safety driver having food science/food technology/food safety with college/university diploma/degree competence. According to me, majorly , food science / meat science illiterates are running the show of food safety in our food/meat processing factories under bizarre food safety culture fine-tuned by the owners of the food/meat processing factories who employ food science/food technology/food safety illiterates without any formal education in the aforesaid field of study merely because they are widely available @ $ 12 per hour basis (you will observe many such in the Canadian job bank advertisement)and thus vilify the very foundation of the morality of the food safety culture of the food/meat processing factories which is highly antagonistic and dangerous from the public health and safety viewpoint of great importance. Food/Meat industry owners never understand the simple fact to run their factories professionally they need competent people who are not available at that cheap price of @$12 per hour. It becomes totally “A penny wise pound foolish policy hastily and allegedly being implemented by majority of the food/meat processing factories especially when the situation of recall becomes very imminant to protect the public health and safety and mostly the erring food/meat establishment in question goes into bankruptcy.(One typical such most recent example : QUOTE , Toronto Star 17th March, 2012 “ E. coli beef recall from bankrupt company expands to include seven months’ worth of products”at Web-ref:http://www.thestar.com/news/canada/article/1148088–e-coli-beef-recall-from-bankrupt-company-expands-to-include-seven-months-worth-of-products)

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