Canadian Food Inspection Agency

Inspection Manuals / Codes of Practice

• Accredited Veterinarian's Manual
• Bovine Spongiform Encephalopathy Manual of Procedures
• Chemical Residues Manual of Procedures

• Common Procedures Manual
• Management of the Accredited Veterinarian Program Manual
• Scrapie Manual of Procedures

• Honey Establishment Inspection Manual
• List of Federally Registered Meat Establishments

• Meat Cuts Manual
• Meat Hygiene Manual of Procedures

• Canadian Shellfish Sanitation Program - Manual of Operations
• Facilities Inspection Manual
• Fish Products Inspection Manual - Policies and Procedures
• Fish Products Standards and Methods Manual
• Flexible Retort Pouch Manual

• Guide to Canadian Regulatory Requirements and Examination Procedures for Imported Fish
• Metal Can Defects Manual - Identification and Classification
• Quality Management Program
• Visual Inspection Protocol

• Hygienic Production of Sprouted Seeds and Beans
• Minimally Processed Ready-to-Eat Vegetables
• Production and Distribution of Unpasteurized Apple and Other Fruit Juice/Cider in Canada

• Processed Products Establishments Inspection
• Vegetable Inspection

• Food Safety Enhancement Program Manual
• HACCP Generic Models

• Quality Management Program
• QMP Plans

• Guide to Food Labelling and Advertising
• Meat Cuts Manual

• Meat Hygiene Manual of Procedures - Packaging and Labelling

• Containment Standards for Veterinary Facilities

• Auditing the inspection of facilities that export grains and field crops
• Inspecting Facilities that Export Grains and Field Crops
• Sampling Grains and Field Crops, their Residues, and Associated Small Organisms

• Detecting and Identifying Small Organisms Associated with Grains and Field Crops
• Grains, Field Crops and their Exporting Facilities

• Guide to Food Labelling and Advertising
• Recall Plans

• Reference Listing of Accepted Construction Materials, Packaged Materials and Non-Food Chemical Products