Canadian Food Inspection Agency - Meat Hygiene Manual of Procedures

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	Main Page - Meat Hygiene Manual of Procedures
	Meat Hygiene Directives
	Chapter 1
	Chapter 2
	Chapter 3
	Chapter 4
	Chapter 5
	Chapter 6
	Chapter 7
	Chapter 8
	Chapter 9
	Chapter 10
	Chapter 11
	Chapter 12
	Chapter 13
	Chapter 14
	Chapter 15
	Chapter 16
	Chapter 17
	Chapter 18
	Chapter 19

Food > Meat and Poultry Products > Manual of Procedures

Meat Hygiene Manual of Procedures
	This electronic version of the Meat Hygiene Manual of Procedures was prepared as a reference document for inspectors of the Canadian Food Inspection Agency (CFIA) and all other stakeholders in the Canadian meat hygiene program. The reader should note that, for a complete source of detailed documentation, this manual should be consulted in conjunction with the appropriate legislation, manuals and other reference works.[more...]
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Chapter 1	Introduction, Policies, Protocols, and Procedures
Chapter 2	Establishment and Equipment Design and Construction New Establishment Approval Process
Chapter 3	Sanitation
Chapter 4	Inspection Procedures, Dispositions, Monitoring and Controls
Chapter 5	Sampling and Testing Procedures
Chapter 6	Inedible Meat Products
Chapter 7	Packaging and Labelling
Chapter 8	Shipping and Receiving
Chapter 9	Emergency Situations
Chapter 10	Imports
Chapter 11	Export
Chapter 12	Forms and Records
Chapter 13	Federal-Provincial Programs (Domestic Inspection)
Chapter 14	Procedure for Prosecution for Violation of Legislation
Chapter 15	Canning
Chapter 16	Quality Control
Chapter 17	Ante and Postmortem Inspection Staffing Standards and Ergonomic Considerations
Chapter 18	Multi-Commodity activities Program (MCAP) - to be available in the future
Chapter 19	Poultry Inspection Programs Canadian Microbiological Baseline Survey of Chicken Broiler and Young Turkey Carcasses June 1997 - May 1998

Introduction

This electronic version of the Meat Hygiene Manual of Procedures was prepared as a reference document for inspectors of the Canadian Food Inspection Agency (CFIA) and all other stakeholders in the Canadian meat hygiene program. The reader should note that, for a complete source of detailed documentation, this manual should be consulted in conjunction with the appropriate legislation, manuals and other reference works.

The Manual contains information covering policies on the importation, exportation and interprovincial trade of meat products in addition to policies concerning the preparation of meat products in establishments licensed under the 1990 Meat Inspection Act and Regulations.

The Meat Hygiene Manual of Procedures is amended on a regular basis, and you will find changes to the Manual and the office consolidations of the l990 Meat Inspection Act and Regulations in the MHD section (Meat Hygiene Directives). Each meat hygiene directive is identified by a number composed of the calendar year followed by a figure indicating the order in which it was issued.

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