Food > Meat and Poultry Products > Manual of Procedures > Directives  

February 2, 2006

MEAT HYGIENE DIRECTIVE: 2006 - 10

SUBJECT: Chapter 4 - Dressing Procedures - Section 4.3, 4.5, and 4.6

The purpose of this amendment is to provide guidelines for the Operator and the Veterinarian in charge when dealing with :

• Partial dressing, in particular young hogs;
• Antemortem examination procedures (screening by the operator);
• Hide-off hogs dressing procedures; and
• Cleaning of interdigital space for market weight hogs

ENGLISH VERSION

Please replace pages 13-14B, 19-20, 25-26, 30 and 34A-35 of Chapter 4 of your copy of the Manual of Procedures with the attached new pages.

FRENCH VERSION

Please replace pages 14A-15, 20A-21, 26B-28, 30-31 and 37-38 and add page 38A to Chapter 4 of your copy of the Manual of Procedures with the attached new pages.

Dr. William R. Anderson
Director
Food of Animal Origin Division

Attachment

4.3 Antemortem examination and Antemortem inspection

4.3.1 Introduction and purpose

Within 24 hours preceding slaughter in a registered establishment, it is a mandatory requirement under section 67 of the Meat Inspection Regulations, that an antemortem examination be performed by the operator in the case of a chicken, duck, goose, guinea fowl, partridge, pheasant, pigeon, quail or turkey, or that an antemortem inspection be performed by CFIA on the food animal.

In order to obtain the maximum benefit, a properly conducted, thorough examination/inspection is essential. It is plant management's responsibility to ensure that only those animals that have received antemortem examination/inspection as required under the Regulations, are permitted to proceed to the slaughter floor.

Antemortem examination/inspection serves the following purposes:

(a) To identify animals showing clear evidence of being affected with a disease or condition that could render the carcass unfit for human consumption. This aspect is extremely important in that clinical signs detectable at antemortem examination/inspection may not be reflected in obvious macroscopic evidence at postmortem examination/inspection, and therefore, the disease or condition could go undetected. It is also important because it permits the interception of diseased animals which, if permitted to enter the slaughter floor, could be responsible for contamination of facilities and equipment.

(b) To identify animals which could pose a threat to the health of personnel handling the carcasses.

(c) To identify animals which are suspected of being affected with a disease or condition that might render the carcass unfit for human consumption. Suspect animals can then be segregated and slaughtered separately. Antemortem examination/inspection also serves as an adjunct to postmortem examination/inspection and enables the veterinarian to carry out his dispositions based on scientific information.

(d) To identify animals which are suspected of having been treated with veterinary drugs such as antibiotics; or of containing chemical residues.

(e) To identify diseased animals which may have been shipped for slaughter along with other members of the same flock or herd. In this instance, it enables the personnel conducting postmortem examination/inspection to be alerted to the possible existence of the same disease in other members of the herd or flock.

(f) To identify heavily contaminated animals. This enables early action to be taken to resolve potential problems associated with this contamination in the slaughtering and dressing processes. This action could be, for example, a reduced line speed or the addition of personnel in appropriate areas.

(g) To identify animals which are suspected of having a reportable or exotic disease.

(h) To make a disposition regarding the suitability of animals for slaughter.

(i) To identify animals requiring special handling for humane reasons.

It can be seen, therefore, that antemortem examination/inspection findings can play an important part in influencing opinions and actions in later operations. In order for this to occur, it is essential that there be a good system of communication for relaying information obtained at antemortem examination/inspection to the person inspection staff conducting postmortem inspection. This information is relayed by means of a properly completed CFIA 1438 form which is conveyed to the slaughter floor by a plant employee at the time the animals are brought for slaughter.

4.3.2 Facilities and manpower requirements

To enable adequate antemortem inspection to be carried out, certain minimum requirements in respect of

facilities must be provided by plant management (see Chapter 2 and Section 6 of the Meat Inspection Regulations). In addition to the requirements of the facilities, adequate manpower assistance must be provided to move and identify animals as required.

The facilities and equipment provided by plant management, to enable the inspection staff to perform an adequate antemortem inspection, must be functionally operational. It is the responsibility of the veterinarian to ensure that he has the necessary equipment to conduct an adequate antemortem inspection and to exercise control. Such equipment may include a stethoscope, thermometer, forms CFIA 1438, ear tags, pliers, held tags, glue, flashlight.

4.3.2.1 Special Requirements for chickens and Turkeys

(a) Ratites (ostrich, rhea, emu)

Adequate facilities and competent plant personnel must be available to ensure humane handling of live birds and to facilitate the performance of adequate antemortem inspection of the birds. Small and medium size beef and/or horse slaughter establishments are best suited to accommodate these animals. An adequate suspect pen with sufficient restraint facilities for humane restraint of the birds shall be available to allow veterinary examination of the suspect birds. Establishments wishing to export ratite meat products may require facility changes to comply with foreign standards.

Antemortem inspection procedures and facilities for ratites are the same as for red meat animals.

(b) Chickens and Turkeys

See chapter 19

4.3.3 Humane treatment

In addition to performing antemortem inspection, inspectors are responsible for monitoring the humane handling of animals. (See Section 4.4)

4.3.4 Procedures

(a) Operator’s Antemortem screening

The operator is responsible for an initial antemortem examination (i.e. a screening) of all classes of food animals upon their arrival at the slaughter establishment. All red meat species of food animals, including ostriches, rheas and emus, must be examined by the operator within 24 hrs of slaughter. Each animal shall be observed in motion. While in motion or at rest, both sides, the head and rear of each animal shall be examined. Control programs must be established by the operator to ensure the proper delivery of these activities. Operators must ensure that hazards associated with food animals are properly identified in their HACCP system and that proper CCPs are clearly identified.

The operator is responsible for segregating food animals showing a deviation from normal behaviour or appearance and to place them in designated (suspect) pens upon their arrival at the plant (except for rabbit, chicken, duck, goose, guinea fowl, partridge, pheasant, pigeon, quail or turkey). The lot identity, number screened and number of suspects should be recorded, preferably on form CFIA 1438.

Plant employees performing this function must have been trained to do so according to terms of the document entitled "Introduction to Antemortem for Plant Employees" (Annex I).

The operator is also responsible for segregating herds or flocks when it is brought to his attention that animals have received treatment prior to slaughter and a doubt exists whether or not the observed withdrawal time was sufficient to clear the medication from tissues. All animals with an history of having been treated with a veterinary drug or exposed to a chemical contamination in such a way that their tissues could be unfit for human food, must be held at ante-mortem and considered as suspect animals as defined in the section (c) suspects.

The operator shall :

(i) if the operator has not implemented a HACCP system (FSEP), develop, implement and maintain a control program; or

(ii) if the operator has implemented a HACCP system, reassess the HACCP plans to ensure the hazard associated with veterinary drugs is identified on the list of chemical dangers (FSEP Form 6 or equivalent) and that proper CCPs are clearly identified,

to ensure that animals received and slaughtered, and carcasses and their parts processed in the establishment are in compliance with the applicable requirements respecting the use of veterinary drugs in Canada. Additional specific controls are required respecting the use of hormonal growth promotants in veal calves; consult Chapter 5 of this manual for details.

(b) CFIA Antemortem Inspection

All food animals (including ostriches, emus and rheas) shall be inspected by an inspector while they are at rest and 5 to 10% of such animals, from several lots, shall be examined on both sides while in motion.

Food animals that are identified for partial dressing shall receive 100% inspection on both sides while in motion. Any abnormality noted during ante mortem inspection that may be related to a food safety concern (e.g. lumps-access etc.) will disqualify the animal from the partial dressing procedure. In the case of hogs, the provision for partial dressing shall only apply to normal healthy stock of market age or younger.

Records shall be kept indicating those lots examined in motion. This information could be indicated on the CFIA 1438. In the case of rabbits and poultry, observation in crates is sufficient for routine examination. The droppings present in the crates should also be observed. During this phase of antemortem inspection, all animals seen to be exhibiting evidence of disease or deviation from normal must be segregated and set aside for detailed veterinary inspection. All identified reactors must be segregated at the time of arrival at the establishment.

N.B.: For establishments exporting to the European Union (E.U.), or to countries demanding inspection to E.U. requirements, a veterinarian must perform antemortem inspection on all animals, both normal and abnormal (subject) animals.

Lots which pass initial antemortem inspection must be identified by means of a lot card, drive card or preferably, form CFIA 1438, all of which should record the following information:

(i) the number of animals in the lot

(ii) the time and date of inspection

(iii) the signature or initials of the inspector who performed the antemortem screening.

All animals screened out by the operator or held by the inspector are to be subjected to a detailed veterinary inspection and, when judged necessary, are to be suitably restrained for this purpose. Based on his findings, the veterinarian will make one of the following dispositions:

(i) the animal is to be permitted to proceed for normal slaughter;

(ii) the animal is to be set aside for rest and/or treatment, or to go through an appropriate withdrawal time if a veterinary medication residue is a cause of concern, prior to slaughter, and further antemortem inspection, as appropriate;

(iii) the animal is to be deemed a suspect and is to be set aside for separate slaughter, along with other suspects, preferably at the end of normal slaughter;

(iv) the animal is to be deemed a suspect but, for humane reasons, is to proceed for immediate slaughter;

(v) the animal is to be condemned.

(c) Suspects

(i) Identified reactors:

Antemortem inspection shall be performed while these animals are held in segregation.

(ii) other suspect animals:

Suspect animals include those that are held following the CFIA veterinary inspection and those signalled by the seller to the operator as being of an uncertain status regarding the absence of chemical contaminants or veterinary drug residues in their tissues.

As a rule, animals suspected of harboring residues and contaminants should not be slaughtered unless their slaughtering is discussed beforehand with a residue program network specialist. All details of the testing needed to clarify their status will have to be set before the slaughter, including the number and size of the samples to be collected, tests required, methods of analysis, name of laboratory, and cost recovery issues. Exception to this rule: the slaughter procedures of pre-test animals for the purpose of the Sulfa-On-Site program are explicitly described in the chapter 5.

Suspect animals are to be identified as "held" by eartag or tattoo following antemortem inspection. In the case of rabbits or poultry, the crate should be tagged. An antemortem examination report (CFIA 1438) is to be completed giving particulars such as description, identification of animal, details of findings, owner's name, address, etc.

Facilities must be provided to enable crippled animals to be transported to the kill floor without undue suffering. In the case of severely crippled animals where even this is not practical, the veterinarian may give permission for an animal to be stunned in the yard prior to immediate rapid transfer for bleeding. From the time an animal is stunned in the yards until its delivery to the slaughter floor, it must always be under inspectional control.

It is imperative that all suspects be properly identified throughout the slaughter process, i.e., from the yards or live animal receiving room to the final inspection station. Except for immediate slaughter for humane reasons, it is necessary to schedule suspects for separate slaughter, preferably at the end of the regular kill. This minimizes disruption of operations. Adequate cleaning and disinfection is required in all cases where the slaughter of a suspect animal may have caused contamination of the facility and equipment.

(d) Animals condemned on antemortem inspection

All animals condemned on antemortem inspection shall be identified by a tag or other device showing the word CONDEMNED. In addition, full details (animal identification, owner's name and address, reason for condemnation), should be entered on the antemortem examination report (CFIA 1438).

Following condemnation, animals are to be stunned or killed in the yards or live animal receiving room, and removed to the inedible section of the establishment. Stunned animals may be bled in the yards or live animal receiving room, provided there are adequate facilities to allow sanitary procedures (drain, washing facilities, etc.). Otherwise, such animals must be bled in the inedible section of the establishment.

All found deads are to be recorded and sent for rendering. Condemned animals, carcasses of such animals and found deads are not permitted to pass through the slaughter floor or other edible areas of the establishment.

(e) Ostrich

Personnel handling ostriches should be aware of the information contained in the training module for ratites.

4.4.6 Enforcement actions by inspectors

Compliance actions by inspection staff may be required in regard to delivery, pre-slaughter accommodation and handling, or stunning and slaughter of food animals. In all cases of non-compliance, the veterinarian in charge should gather information for possible investigation and enforcement actions, and discuss the situation with the Regional Veterinary Officer in order to establish the next steps. Legal action may be initiated by the Executive Director, Operations.

(1) Delivery of food animals to slaughterhouses

Violations of Health of Animals transportation regulations, such as overcrowding, careless exposure to inclement weather, or any circumstance which has resulted in unnecessary suffering of food animals, shall be reported to the Regional Veterinary Officer for further investigation. A copy of the investigation report should be sent to the Executive Director, Operations.

(2) Pre-slaughter accommodation and handling of food animals

Unsatisfactory conditions concerning animal holding facilities shall be brought to the attention of plant management before they become critical. Requests to plant management shall be documented with a copy to the Executive Director, Operations. Areas that do not comply with the requirements of the Meat Inspection Act and Regulations shall not be used.

Inhumane handling of food animals on the plant premises shall not be tolerated by an inspector. If the operator fails to take an effective corrective action, compliance action including halting of stunning and slaughter operations shall be taken.

(3) Stunning and slaughter of food animals

On an ongoing basis the inspection staff shall monitor the stunning and slaughter of food animals.

When an inspector observes inhumane treatment of food animals either due to malfunction of stunning equipment or due to operator carelessness or incompetence, the inspector shall immediately halt stunning and slaughter operations until management of the slaughter plant has taken effective corrective action.

4.5 Dressing procedures

It is plant management's responsibility to ensure that all dressing procedures are conducted in a sanitary manner and result in non-adulterated meat products destined for human consumption or animal food. Such procedures should not result in undue contamination of meat products. Except for poultry carcasses, whenever a carcass is contaminated during the process of evisceration, the employee that caused the contamination shall mark or signal so the carcass be marked by a fellow employee in such a way that employees downstream are aware of the presence of the contamination on the carcass. It is the responsibility of the operator to monitor the plant employee’s procedures and the CFIA inspection staff will verify that the operator complies with these requirements. It cannot be overemphasized that the inspection staff are not to perform dressing procedures.

All manipulations of carcasses and parts by inspection staff are limited to determining the disposition of the products and controlling the separation of edible from inedible meat products. Hand washing stations and sanitizers must be conveniently located and used by employees who dress carcasses.

For food animal carcasses that may be designated for partial dressing as per the provisions of the Meat Inspection Regulations, refer to the applicable section of this chapter for additional information.

Delayed evisceration in red meat species and ratites

For a variety of reasons, evisceration of carcasses can be delayed for extended periods during the day to day operations of slaughter facilities. In those cases where evisceration is completed within 120 minutes, carcasses can be salvaged subject to normal approval. Offals may be affected by this delay and should be evaluated to ensure maintenance of quality.

Microbial migration into the carcass is not a concern as long as the gastrointestinal track has not been compromised. It takes anywhere from 15 to 24 hours for the microbes to migrate into the carcass. The major factor affecting carcass quality if the delay exceeds 120 minutes is the rate at which the trapped body heat is dissipated. Carcasses that have not had the hide removed will be the most affected , and those that have had the hide removed and are eviscerated will be the least affected.

In the event of an extended delay [ > 120 minutes ], carcasses should be divided into the following groups: hide-on, hide-off but not eviscerated, and eviscerated. * Each group, after passing normal inspection procedures, will require a micro risk evaluation by the operator, to verify that microbial levels are acceptable and demonstrate that carcass quality has been maintained before being released into commerce. Note, each groups identification should be maintained until micro results have been deemed acceptable by the VIC.

The presence of a greenish hue in the kidney fat and on the peritoneal wall and a soft and flaccid diaphragm are indications that the carcass’ quality has been compromised by the delay in evisceration.

* In the case of pork establishments that use a scalding process, the carcasses should be divided into the following groups: stunned and bleed, those in the scalding tank, out of the tank but not eviscerated, and eviscerated. The VIC will have to deal with the possibility of increased microbial load as well as increased incidence of PSE and overscald.

Before this product is considered for export, the VIC should confirm the product meets the requirements of the importing country.

(b) Scalding

Scalding, if adequately performed, will result in the loosening of bristles, scurf, dirt and toenails of hog carcasses. The temperature of the scald water and the time carcasses remain in it shall be sufficient to facilitate subsequent hair removal and skin cleaning. A prolonged stay in the scald tank, or a higher than necessary temperature of the scald water, may result in carcass cooking, skin breaking and contamination of body tissues, i.e. overscald. If scald water additives are used, they must be registered with the Meat and Poultry Products Division.

In those facilities that perform hide removal, there must be an effective and approved method of carcass wash prior to the beginning of hide removal. The feet shall be removed after the washing of the carcass but prior to the commencement of the hide removal process and in such a manner as to avoid contamination of the carcass . The hide must be completely removed prior to bunging or any other operations that involve opening of the body cavity.

(c) Dehairing, singeing, resin-dipping, polishing and shaving

All of these operations have but one purpose: the removal of bristles, scurf and dirt, prior to the carcass being washed and subsequently opened. Any bristle removal necessary after the opening of the carcass must be done by skinning.

This is the time when toenails must be removed if they are still present on the feet. Feet must also be free of dirt, scurf and bristles. This is required even though the feet may not be subsequently harvested as an edible product. The interdigital spaces require special attention to ensure that they are completely free of dirt, scurf and bristles. Although the removal of the interdigital gland is no longer required in market age animals the operator may find that removal of the skin from the interdigital space is still necessary to satisfactorily remove all scurf and bristle.

(d) Washing

Washing shall result in the complete removal of any loose dirt, bristles, and scurf from the carcass prior to evisceration. Between the time the carcass is first incised (except the incisions for bleeding and shackling) and final approval, the carcass shall not be washed.

(e) Head dropping (partial severance from the rest of the carcass) or removal

Heads are part of the carcass and therefore subject to the same dressing criteria as the rest of the carcass. Heads must be free of all bristle, dirt and scurf. If this cannot be accomplished by scalding, dehairing, singeing and shaving, then it is necessary to scalp the head. This should be done after the carcass wash to minimize contamination of exposed head tissue.

The head can either be dropped or removed for inspection. In either case, the equipment must be sanitized between each use. The head is dropped or removed to expose the mandibular-lymph nodes for inspection. If heads or tongues or both are removed, they must be identified in such a way that identity is maintained until inspection is completed. The operator shall take responsibility to ensure that all tongues receive a thorough examination under a written Quality Control program and any abnormalities that are encountered are controlled in accordance with the MIR.

The transfer of a head from the carcass or viscera table to the head-boning station must not result in common contact or cause product contamination. Chutes are not an acceptable means of transferring heads. Heads must never touch or be placed over or on a common surface with unprotected edible products unless they have had a chance to drip and their temperature has been lowered to 4º C or less. Only then may they be placed in common containers.

(f) Evisceration

The brisket knife or saw must be sanitized after each use. Care must be taken during evisceration to prevent the contamination of the carcass and its viscera. Should a carcass or its portions become contaminated by ingesta, faecal matter, pus, etc. during the evisceration process (bunging, viscera pack or lung removal) the plant employee performing the procedure shall immediately identify and mark (or designate for marking) the affected carcass for trimming correction.

(g) Carcass splitting

The splitting saw must be sanitized after a held carcass is split or when the saw is contaminated by pus or any other source of contamination.

A carcass identified for partial dressing may be exempted from the splitting procedure provided it has met the conditions specified under sections 4.3.4 (a) and (b) for ante mortem screening and inspection for such animals.

(h) Carcass trimming

Prior to final washing, all required carcass trimming must be done by a plant employee in a designated area. The trimmed carcasses must be free of stick wounds, bruises, pathological defects, contaminants, blood clots and dressing defects. Edible products may only be removed after final postmortem inspection and approval.

The operator must implement a process control to make sure the removal is complete and consistent.

(i) Carcass washing

All approved carcasses shall be washed before proceeding to a cooler or hot boning room.

(j) Use of organic acid, chlorine, and chlorine dioxide solutions on red meat carcasses:

See subsection 4.5.1(m) of this chapter titled "Use of organic acid, chlorine, chlorine dioxide and acidified chlorine solutions on red meat carcasses".

4.5.3 Dressing procedures for poultry - For ratites (ostrich, rhea, emu) see Section 4.5.3(f)

4.5.8 (3) Head-on rabbit carcasses

See chapter 19

4.6 Postmortem inspection

Frequently, more than one inspector (PPI and/or veterinarian) is responsible for the complete postmortem examination of a given carcass. It is therefore very important that all inspectors perform and coordinate their individual functions as described in this chapter and in the respective training modules. A good system of communication and record keeping (including the results of antemortem inspection) is essential so that all inspectors have access to the necessary information on a given carcass. This will enable them to accurately assess each and every carcass.

Control over the carcass and its parts can only be maintained if there is full synchronization between carcasses on the rail and the viscera, with identification of other parts such as head, blood, tail, etc.

It is the responsibility of plant management to ensure that all carcasses and parts are presented for postmortem examination in such a way as to permit proper inspection (i.e. proper presentation of viscera, etc.). Plant management is also responsible for providing adequate facilities (adequate space, sufficient light, stand, etc.)

It is the responsibility of the inspection staff to take immediate action if management does not adhere to its responsibilities. Such action could be to demand that the rate of slaughter be slowed down, to temporarily suspend inspection services until management has corrected the situation, etc.

If a particular lymph node that routinely requires inspection is absent due to careless dressing procedure, immediate corrective action is required of plant management. This same procedure would apply to any other organ or part of a carcass not being presented for inspection.

Routine postmortem inspection of carcasses, other than poultry and rabbit, is based on the examination of heads and their lymph nodes, thoracic and abdominal viscera and their lymph nodes, and the exposed parts of the carcass. Rabbit and poultry carcasses and organs are routinely examined visually and by palpation. A more minute veterinary examination is made of organs and the carcass including body lymph nodes, where applicable, when significant abnormalities are observed during routine examination or when the carcass is that of an animal identified as a suspect on antemortem inspection.

Where a carcass is presented for post mortem inspection and it has been partially dressed under an approved procedure, a diligent post mortem inspection shall be performed to ensure that those organs and exposed carcass parts that are presented have no abnormalities present. Should any abnormality relating to a possible food safety concern be observed in the carcass or its parts, the veterinarian shall require that the partially dressed carcass be subjected to a full dressing procedure.

When postmortem inspection requires that a given lymph node be incised, it is essential that the incising be done by making several thin slices and pushing back the tissues with the blade of the knife so that the cut surfaces can be observed by the inspector. Hashing nodes by hacking or chopping is not an acceptable procedure.

For the purpose of identification of carcasses and their parts which require further examination, CFIA 1464 tags are to be used. These tags shall be used to identify the carcass, edible blood, head, feet and viscera, as necessary.

When a carcass or its parts are held, they are to remain under the inspector's supervision until disposed of in the prescribed manner. Diseased material shall be condemned and handled in such a way as to avoid contamination of meat intended for food. Contamination may occur either directly or indirectly via equipment.

Condemned meat products shall be identified by using a condemned tag (CFIA 1429). The condemned material shall be disposed of as soon as possible. When a carcass is condemned, no part of that carcass shall be approved for human food, including those previously harvested (blood, head, liver, etc.).

4.6.2 Postmortem inspection of hog carcasses

This section describes the methods to be used under the traditional inspection system. The approach for the High Line Speed Inspection System ( HLIS) in swine is described in Annex M of this chapter. Section 83 (3) of the MIR (Meat Inspection Regulations) provides authority for the veterinarian to direct either the operator or an inspector in the removal the blood of a carcasses, a carcass or portions of a carcass demonstrating certain deviations from normal appearance without being referred to the veterinarian for detailed examination.

(a) Head inspection

The head shall be presented for inspection, attached or separated from the carcass. A visual examination of the head shall be made to detect abnormalities such as enlargements, distortions, etc. The mandibular lymph nodes shall be incised and examined. Improperly dressed heads must either be condemned or skinned on the kill floor.

(b) Viscera inspection

The intestines, stomach, spleen, mesenteric lymph nodes in the area of the ileum, left bronchial lymph node, portal lymph node, lungs, liver, kidneys and heart are to be visually examined. Some manipulation may be necessary to perform this inspection. Kidneys can be presented for inspection either in the carcass or with the other viscera on the viscera table. They must be fully exposed prior to inspection.

N.B.: For establishments exporting pork to the European Union (E.U.) or countries demanding inspection to E.U. requirements, additional inspection may be required as detailed in Chapter 11.

(c) CFIA Carcass Rail Inspection

Carcasses shall be split prior to receiving CFIA final inspection except where the operator has made application to process certain specified carcass (e.g. BBQ pork) lots in accordance with the provisions of the Meat Inspection Regulations and section 4.3.4 (a) and (b) and 4.5.2 (g) of the MOP. Where a carcass has qualified for this type of partial dressing, those surfaces that are normally exposed by the splitting procedure will not receive post mortem inspection. If any abnormalities are observed on the exposed parts of the presented carcass or its portions that may relate to food safety the carcass shall be immediately disqualified from being approved as a partially dressed carcass and shall be subject to a complete dressing procedure and presented for normal post mortem inspection procedures.

Whenever a carcass is found to have a condition that necessitates the removal of a "CFIA/Operator managed portion" [see section 4.6.2(d)(i)], the carcass shall be uniquely marked or tagged to ensure that it will be railed out onto the company held rail. Identification of these carcasses shall be distinct from the identification of carcasses held for veterinary examination.

Whenever a carcass is found to have a pathological condition which necessitates veterinary inspection, the inspector shall mark or tag the carcass as "held" so the carcass will be railed out onto a separate veterinary held rail for subsequent veterinary inspection. Depending on the nature of the condition and in accordance with section 4.7 it may also be necessary to hold the offal and viscera of the affected carcasses.

(d) Held Rail Inspection:

The operator shall provide 2 separate held rails for the purpose of managing retained carcasses. Carcasses placed on the Operator Held rail shall be of two types for the purposes of managing and removing portions that are affected by certain conditions that are deemed to be inedible. These 2 categories shall be referred to as i) CFIA/Operator managed portions and ii) Operator managed portions (see below). Carcasses placed on the veterinary held rail shall be for veterinary disposition purposes only.

i) CFIA/Operator Managed Portions:

These are carcass portions that are affected with conditions that do not meet edible standards and are generally the result of visible pathological conditions that do not pose a significant food safety risk. Under the current traditional inspection system, a CFIA inspector will detect and identify carcasses with these conditions. CFIA will not provide continuous direct oversight of the activities occurring on the CFIA/Operator rail. However at least once per shift CFIA will validate that the activities relating to portion removal and carcass control are being properly applied. The following list of conditions is currently deemed to be a joint CFIA/Operator-managed responsibility:

• Bruising or fracture without necrosis
• Tarsal arthropathy (swelling of one or two joints)
• Thickening of the skin
• Melanosis
• Localized swelling
• Contact dermatitis
• Ringworm
• Hydronephrosis and renal cysts
• Granulomatous lymphadenitis detected at a single primary site
• Atrophic rhinitis (without purulent nasal discharge)
• Abcessed head

ii) Operator Managed Portions:

The operator is fully responsible for dressing carcasses in the prescribed manner as well as detecting and removing all dressing defects as well as certain prescribed minor pathologies. These defects or deviations can be removed on the main evisceration line or on the company held rail as long as both procedures meet acceptable sanitary practices. Where these defects pose a food safety risk or a regulatory infraction, such as in the case of visible contamination, the controls necessary for ensuring the complete removal of these affected portions must be defined by the establishment’s HACCP system.

The following is a non-exhaustive list of examples of dressing defects and minor pathologies that must be treated as part of the establishment’s processing procedure:

• Cutaneous lesions resulting from processing (overscalding, mutilation)
• Defects in the dehairing process, resulting in the need to remove the skin
• Contamination; hair, stains (bile, oil etc), gastro-intestinal contents, etc.
• Minor bruising
• Any dry adhesions

Removal of all conditions listed in i) and ii) above are an operator responsibility. The financial settlement process for portions removed under these two categories is now a privatized function established through a commercial agreement between provincial pork producer marketing authorities, the producer and the processor.

(iii) CFIA /Veterinary Managed Conditions:

Under the traditional inspection system or the HLIS system, all carcasses which are identified with a pathological condition which necessitates veterinary inspection shall be removed from the main rail to the veterinary held rail in accordance with section 4.7.