The Canadian Food Inspection Agency (CFIA) today released guidance for meat slaughter and processing establishments on prevention and response to suspect and confirmed COVID-19 plant employees.
For other updates, go to our dedicated COVID-19 page below.
https://t.co/BNpS8Ure2D
In these trying times, local bus are struggling to keep afloat. Restaurants are particularly stressed right now so if you are still able, pls contact for pickup/take out/gift cert. Anything we do as a community to help each other out, will be remembered and paid back.
Hay is a major forage source over the winter-feeding season in the cow/calf sector, but an increasing number of producers are considering silage if they aren’t already using it.
Read this article from the Beef Cattle Research Council:
https://t.co/S1kjI1bsr0
Culinary Team Canada takes high silver in last night's Restaurant of Nations dinner. Jr. Team Canada takes gold in 4-course IKA Buffet dinner, Congratulations teams! #Canada#IKA2020#chef#CulinaryCompetition
The IKA Culinary Olympics kicks off tomorrow; it is the oldest, largest & most diverse international culinary arts competition in the world dating back to 1900. Cheer on Culinary Team Canada 🇨🇦
https://t.co/wobpUjyZR0
Beef Fact: Did you know that all beef is antibiotic free?
There is a specified withdrawal time that must pass after the final treatment to ensure no residues are present in the beef. If any residues are found the beef is not allowed into the food chain.
#AmazingBeef
Farm & Food Care Saskatchewan offers a variety of workshop programs. If you are looking for media training for your staff or would like to organize one for your organization... please contact us.https://t.co/f0nzieLhrM