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Food > Meat and Poultry Products > Manual of Procedures > Chapter 19  

Chapter 19 - Poultry Inspection Programs

TABLE OF CONTENTS

19.1 INTRODUCTION

19.2 HUMANE TREATMENT

  • 19.2.1 General Requirements
    • 19.2.1.1 Transportation
    • 19.2.1.2 Humane handling
    • 19.2.1.3 Stunning methods
  • 19.2.2 Responsibilities of CFIA
    • 19.2.2.1 Enforcement actions by CFIA
    • 19.2.2.1.1 Delivery of food animals to slaughterhouses
    • 19.2.2.1.2 Pre-slaughter accommodation and handling of food animals
    • 19.2.2.1.3 Stunning and slaughter of food animals

19.3 ANTEMORTEM INSPECTION

  • 19.3.1 Antemortem
    • 19.3.1.1 Introduction
    • 19.3.1.2 Objectives
    • 19.3.1.3 Facilities and manpower requirements
  • 19.3.2 Antemortem Procedures
    • 19.3.2.1 Preliminary industry evaluation
    • 19.3.2.2 Routine antemortem inspection by CFIA
    • 19.3.2.3 In-depth antemortem inspection by CFIA
  • 19.3.3 Procedures due to special circumstances
    • 19.3.3.1 Suspect , Reactor and Condemned Flocks
    • 19.3.3.1.1 Suspect Flocks
    • 19.3.3.1.2 Reactor Flocks
    • 19.3.3.1.3 Flocks condemned on antemortem inspection
    • 19.3.3.2 Cleaning and disinfection
  • 19.3.4 Flock Sheets: Producers / Processors Information Exchange
    • 19.3.4.1 Introduction
    • 19.3.4.2 Flock Sheets for Chickens and Turkeys
    • 19.3.4.2.1 Information to Be Provided by the Producer (Or Grower)
    • 19.3.4.2.2 Information to Be Provided by the Lead Catcher and/or Carrier
    • 19.3.4.2.3 Information to Be Provided by the Processor And/Or Collated in the Growers' Profile
    • 19.3.4.2.4 Steps for the Submission of Information to the Processor by the Producer
    • 19.3.4.2.4.1 Advance Copy
    • 19.3.4.2.4.2 Completed Copy
    • 19.3.4.3 Flock sheets for spent hens or culled breeders
    • 19.3.4.3.1 Information to Be Provided by The Producer of Spent Hens or Culled Breeders
    • 19.3.4.3.2 Information to Be Provided by the Lead Catcher And / Or Carrier of Spent Hens or Culled Breeders
    • 19.3.4.3.3 Information to Be Provided by the Processor And / Or Collated in the Growers' Profile for Spent Hens or Culled Breeders
    • 19.3.4.4 Prevention of Violative Drug Residues Associated with Extra label Drug Usage
    • 19.3.4.4.1 Drug type definitions and associated reference services
    • 19.3.4.4.2 Extra label use of drugs
    • 19.3.4.4.3 Prescriptions and Determination of the Withdrawal Period for Extra Label use of Drugs
    • 19.3.4.4.4 Declaration of Extra Label Drug Use on the Flock Sheets
    • 19.3.4.4.5 Assessment of Medication Information on Flock Sheets
    • 19.3.4.4.5.1 Vaccines
    • 19.3.4.4.5.2 Decision Tree for Assessment of Drugs Listed on a Flock Sheet
    • 19.3.4.4.6 Testing Live Birds /Flocks after Extra Label Use of Drugs
    • 19.3.4.4.6.1 Assessment of Laboratory Reports
    • 19.3.4.4.7 Hold and Test
    • 19.3.4.5 Corrective Measures by CFIA for Missing or Incomplete Flock Sheets
    • 19.3.4.6 Post-mortem Database
    • 19.3.4.7 Condemnation Reports
    • 19.3.4.8 Record Retention Period
  • 19.3.5 Sanitation for poultry crates and trucks

19.4 DRESSING PROCEDURES

19.5 ADDITIONAL EVISCERATION FLOOR PROCEDURES

  • 19.5.1 Salvaging
  • 19.5.2 Off-line reprocessing/reconditioning
    • 19.5.2.1 Definitions
    • 19.5.2.2 General requirements
    • 19.5.2.3 Reprocessing requirements:
    • 19.5.2.4 Reconditioning Requirements
    • 19.5.2.4.1 Reconditioning Decision Tree
    • 19.5.2.5 Acceptance Process
    • 19.5.2.6 Trial Period
    • 19.5.2.6.1 E. coli testing
    • 19.5.2.6.1.1 Sampling Plan
    • 19.5.2.6.2 Organoleptic testing
    • 19.5.2.6.2.1 Sampling Plans
    • 19.5.2.6.2.2 Defect definitions
    • 19.5.2.6.2.3 Unsatisfactory sampling results
    • 19.5.2.7 Off-line procedures after CFIA approval
    • 19.5.2.7.1 Microbiological sampling
    • 19.5.2.7.2 Organoleptic Sampling
    • 19.5.2.7.2.1 Procedure monitoring by the Operator
    • 19.5.2.7.2.2 Finished Product Standards (F.P.S.) monitoring
    • 19.5.2.7.3 CFIA verification
    • 19.5.2.7.4 Defect Log: Off-line Reprocessing / Reconditioning for Chicken, Turkey and Fowl
  • 19.5.3 On-line reprocessing and reconditioning
    • 19.5.3.1 On-line Reprocessing
    • 19.5.3.1.1 Introduction
    • 19.5.3.1.2 Requirements for On-line Reprocessing
    • 19.5.3.1.3 CFIA International Standards Organization (ISO)-based Testing
    • 19.5.3.1.4 Acceptable Quality Levels (AQLs for On-line Reprocessing
    • 19.5.3.1.5 Corrective Action(s) for On-line Reprocessing
    • 19.5.3.1.6 Defect Lists for On-line Reprocessing
    • 19.5.3.1.6.1 Specified Defect List for “Detector” Tests
    • 19.5.3.1.6.2 Specified Defect List for “Prechill” Tests
    • 19.5.3.1.7 Acceptance and Rejection Numbers
    • 19.5.3.1.8 Defects Log for On-line Reprocessing / Reconditioning
    • 19.5.3.2 On-line Reconditioning
  • 19.5.4 Preparation of offal for edible purposes or animal food
    • 19.5.4.1 Hearts
    • 19.5.4.2 Livers
    • 19.5.4.3 Gizzards
    • 19.5.4.4 Kidneys
    • 19.5.4.5 Necks
    • 19.5.4.6 Ova from fowl
    • 19.5.4.7 Poultry feet or paws
    • 19.5.4.7.1 Requirements for edible poultry feet or paws
    • 19.5.4.7.2 Organoleptic Defect Definitions
    • 19.5.4.7.3 Validation Procedures
    • 19.5.4.7.3.1 Microbiological requirements
    • 19.5.4.7.3.2 Organoleptic requirements
    • 19.5.4.7.4 Post-Validation Procedures
    • 19.5.4.7.4.1 Microbiological Requirements
    • 19.5.4.7.4.2 Organoleptic Requirements
    • 19.5.4.7.5 Corrective actions following a rejected sample
    • 19.5.4.7.6 Evaluation of process control by CFIA personnel
    • 19.5.4.7.7 Defect log for Poultry Paws or Feet
    • 19.5.4.8 Chitterlings
  • 19.5.5 Specific Quality Control Programs
    • 19.5.5.1 Head and feet-on poultry carcasses
    • 19.5.5.1.1 Requirements for head and feet on carcasses
    • 19.5.5.1.2 Organoleptic Defect Definitions
    • 19.5.5.1.3 Validation Procedures
    • 19.5.5.1.3.1 Microbiological requirements
    • 19.5.5.1.3.2 Organoleptic requirements
    • 19.5.5.1.4 Post-Validation Procedures
    • 19.5.5.1.4.1 Microbiological Requirements
    • 19.5.5.1.4.2 Organoleptic Requirements
    • 19.5.5.1.5 Corrective Action
    • 19.5.5.1.6 Evaluation of process control by CFIA personnel
    • 19.5.5.1.7 Defects Log for Head and Feet-On Carcasses
    • 19.5.5.2 Head-on rabbit carcasses
    • 19.5.5.3 Removal of condemned poultry legs
    • 19.5.5.3.1 General Requirements
  • 19.5.6 Application of Microbial Control Agents
    • 19.5.6.1 Reference Listing of Accepted Non-Food Chemical Products
    • 19.5.6.2 General conditions for the use of microbial control agents
    • 19.5.6.3 Responsibilities of CFIA
    • 19.5.6.4 Approved Microbial Control Agents and Specific Conditions for Their Use
    • 19.5.6.4.1 Trisodium phosphate
    • 19.5.6.4.2 Chlorine
    • 19.5.6.4.3 Acidified chlorine
    • 19.5.6.4.4 Chlorine dioxide
    • 19.5.6.4.5 Acidified Sodium Chlorite Solutions
    • 19.5.6.4.6 Lactic acid
    • 19.5.6.4.7 Ozone

19.6 POST-MORTEM INSPECTION

  • 19.6.1 Traditional inspection method for poultry
    • 19.6.1.1 Presentation of carcasses and viscera for post-mortem inspection
    • 19.6.1.2 Line Speeds for Traditional Inspection
    • 19.6.1.2.1 Maximum Line Speeds for Poultry under Traditional Inspection
  • 19.6.2 Modernized Poultry Inspection Program (MPIP)
    • 19.6.2.1 Introduction
    • 19.6.2.1.1 Definition of MPIP
    • 19.6.2.1.2 Objectives
    • 19.6.2.2 Elements of MPIP
    • 19.6.2.2.1 Recognized HACCP Systems
    • 19.6.2.2.2 Flock Sheet
    • 19.6.2.2.3 Antemortem Inspection
    • 19.6.2.2.4 Preselection by Carcass Defect Detectors
    • 19.6.2.2.5 Presentation Standard
    • 19.6.2.2.6 Cavity and Viscera Defect Detection
    • 19.6.2.2.7 Defect Detection Standard
    • 19.6.2.2.8 Finished Products Standards (FPS) Program for Quality Defects
    • 19.6.2.2.9 Pathogen Reduction Program
    • 19.6.2.3 MPIP Implementation
    • 19.6.2.3.1 Introduction
    • 19.6.2.3.2 Preliminary Assessment
    • 19.6.2.3.2.1 Preliminary Assessment in a Registered Establishment
    • 19.6.2.3.2.2 Preliminary Assessment in a New Registered Establishment
    • 19.6.2.3.3 Implementation (1st) Phase
    • 19.6.2.3.4 Trial Period (2nd) Phase
    • 19.6.2.3.5 Data Collection (3rd) Phase
    • 19.6.2.4 The Changing Roles of CFIA
    • 19.6.2.4.1 Implementation Steps and Staffing per Phase
    • 19.6.2.4.2 CFIA Activities and Staffing during Phase 2 “Trial Period”
    • 19.6.2.4.2.1 Veterinarian in Charge (VIC)
    • 19.6.2.4.2.2 Veterinarian
    • 19.6.2.4.2.3 On-line inspection stations
    • 19.6.2.4.2.4 Off-line Inspection Activities
    • 19.6.2.4.3 Activities and Staffing during Phase 3 “Data Collection”
    • 19.6.2.4.3.1 Veterinarian in Charge (VIC)
    • 19.6.2.4.3.2 Evisceration Floor Inspector*
    • 19.6.2.4.3.3 Poultry Products Inspector
    • 19.6.2.4.3.4 On-line Inspector
    • 19.6.2.5 HACCP Program
    • 19.6.2.6 Defect Detection Standard
    • 19.6.2.6.1 Training and Accreditation of defect Detectors
    • 19.6.2.6.2 Carcass Defect Detection
    • 19.6.2.6.2.1 List of Carcass Defects by Class of Poultry
    • 19.6.2.6.2.2 Definitions of Carcasses with Extensive Processing Defects
    • 19.6.2.6.2.3 Definitions of Carcasses with Extensive Pathology Defects
    • 19.6.2.6.3 Cavity and Viscera Defect Detection
    • 19.6.2.6.3.1 Cavity Defect Detection
    • 19.6.2.6.3.2 Viscera Defect Detection
    • 19.6.2.6.3.3 List of Cavity and Viscera Defects by Class of Poultry
    • 19.6.2.6.3.4 Definitions of Defects to Be Detected and Removed after Evisceration
    • 19.6.2.6.3.4.1 Definitions of Processing Defects
    • 19.6.2.6.3.4.2 Definitions of Pathology Defects
    • 19.6.2.6.4 Sorting Carcasses
    • 19.6.2.6.5 Monitoring Activities by the Operator
    • 19.6.2.6.6 Monitoring Activities by CFIA Personnel
    • 19.6.2.7 Monitoring of Defect Detection Standard by CFIA
    • 19.6.2.7.1 Development of evaluation criteria
    • 19.6.2.7.1.1 National Survey: Prevalence of Missed Defects in Passed Carcasses
    • 19.6.2.7.1.2 Determination of National AQLs
    • 19.6.2.7.1.3 Establishment Specific Reference Line (“Before” Data)
    • 19.6.2.7.2 Ongoing Assessment of Defect Detectors by CFIA
    • 19.6.2.7.2.1 Position for On-line CFIA ISO Station
    • 19.6.2.7.2.2 Facility Requirements for On-line Station
    • 19.6.2.7.2.3 Sampling Procedure
    • 19.6.2.7.3 Sampling for Carcasses Using Sampling Plans Indexed by AQL (ISO 2859-1)
    • 19.6.2.7.3.1 Acceptance and Rejection Numbers for ISO-based Tests
    • 19.6.2.7.3.2 Action Based on Failing the AQL for Pathology or Processing Defects
    • 19.6.2.7.3.3 Limit Numbers to Qualify for Reduced Inspection
    • 19.6.2.7.3.4 Product Verification at the Postchill Station
    • 19.6.2.7.3.4.1 Acceptance and Rejection Numbers - Product Verification at the Post-chill Station
    • 19.6.2.7.4 Relationship Between Pathological and Processing Defects and Presentation Verifications
    • 19.6.2.7.5 Decision Tree for Missed Pathology And/or Processing Defects
    • 19.6.2.7.6 Defects Log, Chicken (ISO Sampling Plan 2859-1)
    • 19.6.2.7.7 Defects Log, Fowl (ISO Sampling Plan 2859-1)
    • 19.6.2.7.8 Defects Log, Turkey (ISO Sampling Plan 2859-1
    • 19.6.2.8 Finished Product Standards Program
    • 19.6.2.9 Pathogen Reduction Effort
    • 19.6.2.9.1 Establishing Microbiological Criteria for Chicken and Turkey Carcasses Under MPIP
  • 19.6.3 Post-mortem Inspection for rabbits
    • 19.6.3.1 Line Speed for Traditional Post-mortem Inspection of Rabbits

19.7 POULTRY DISPOSITIONS

19.8 POULTRY CHILLING AND FREEZING PROCEDURES

  • 19.8.1 Introduction
    • 19.8.1.1 Regulatory requirements
    • 19.8.1.2 Definitions
    • 19.8.1.3 Measures that prevent excess water retention
  • 19.8.2 General Requirements
    • 19.8.2.1 Salt addition to water or ice
    • 19.8.2.2 Chilling in tanks
    • 19.8.2.3 Make-up water required for water immersion chillers
    • 19.8.2.4 Chilling time / temperature requirements
    • 19.8.2.4.1 Dressed poultry carcasses and parts
    • 19.8.2.4.2 Giblets, detached necks and salvaged portions
  • 19.8.3 Retained water control programs
    • 19.8.3.1 General Requirements
    • 19.8.3.1.1 Retained water declarations
    • 19.8.3.1.2 Exempted products and processes
    • 19.8.3.1.3 Non exempted products and processes
    • 19.8.3.1.4 Food safety requirements
    • 19.8.3.1.5 Programs required per species, class and age of poultry
    • 19.8.3.1.6 Carcasses with low water retention
    • 19.8.3.2 Writing a Water Retention Control Program
    • 19.8.3.2.1 Elements of a Written Retained Water Control Program
    • 19.8.3.3 Validation of the program
    • 19.8.3.3.1 Sampling procedure for validating a retained water protocol
    • 19.8.3.3.2 Assessing the results of validation tests
    • 19.8.3.4 On-going testing under an approved retained water control program
    • 19.8.3.4.1 Giblets, detached necks and salvaged portions
    • 19.8.3.4.1.1 Sampling
    • 19.8.3.4.1.2 Switching rules
    • 19.8.3.4.1.3 Corrective actions
    • 19.8.3.4.2 Whole Carcasses
    • 19.8.3.4.2.1 Sampling plan
    • 19.8.3.4.2.2 Lot selection and size
    • 19.8.3.4.2.3 Number of lots to be sampled
    • 19.8.3.4.2.4 Sample size
    • 19.8.3.4.2.6 Selection and weighing of carcasses:
    • 19.8.3.4.2.7 Calculating the percentage weight gain or loss
    • 19.8.3.4.2.8 Lot acceptance/rejection
    • 19.8.3.4.2.9 Switching rules
    • 19.8.3.4.2.10 Decision Tree For Retained Water Control Program
    • 19.8.3.5 Amending approved retained water control programs
  • 19.8.4 Air-Chilled Poultry Products
    • 19.8.4.1 Introduction
    • 19.8.4.2 Labelling and advertising claims
    • 19.8.4.2.1 Requirements regarding the voluntary use of the term “Air chilled” in the labelling and advertising of poultry
  • 19.8.5 Roles and Responsibilities
    • 19.8.5.1 Operator
    • 19.8.5.2 CFIA Personnel
  • 19.8.6 Freezing
    • 19.8.6.1 Crust freezing
    • 19.8.6.2 Blast freezing
    • 19.8.6.3 Liquid freezing
  • 19.8.7 Thawing Poultry in Water
    • 19.8.7.1 Water immersion of poultry carcasses for rehydration, etc.
  • 19.8.8 Refrigeration of Rabbit Meat Products

19.9 POST-CHILL PROCEDURES

19.10 PACKAGING and LABELLING

19.11 SHIPPING AND RECEIVING

19.12 PRODUCT REINSPECTION

ANNEXES

Annex A Presentation Standards:

  • A1 - Traditional Presentation Standard
  • A2 - ISO-based Presentation Standard
  • A3 - Presentation Standard for Veterinary Disposition

Annex B HACCP-MPIP Plan

Annex C Training & Accreditation Protocol

Annex D Finished Product Standard (FPS)

Annex E Poultry Reinspection Program

Annex F Data collection forms

Annex G Pathogen Reduction Program

Annex H Generic Protocol for Evaluating Proposed Changes to Poultry Operations and Procedures

Annex I Canadian Poultry Inspection Program
[ 19.1 | 19.2 | 19.3 | 19.4 | 19.5 | 19.6 | 19.7 | 19.8 | 19.9 | 19.10 | 19.11 | 19.12
Annex A | Annex B | Annex C | Annex D | Annex E | Annex F | Annex G | Annex H | Annex I ]


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