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Food > Meat and Poultry Products > Manual of Procedures > Chapter 2 Chapter 2 -
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| (a) | Ramps and chutes should have solid sides and be gently curved. The angle of ramp slope should not exceed 25° from the horizontal. If this cannot be easily accomplished, stepping of ramps and chutes is required. The provision of solid sides is particularly helpful in those areas where animals will be passing other animals. This prevents stoppages due to the animal’s normal inquisitive behaviour. The provision of gates to prevent direction reversal of animals is highly desirable. |
| (b) | Animals are reluctant to enter dark areas. There are indications that animals are attracted to light and increasing the illumination along the way to the knocking box may help in forward movement of the animals. |
| (c) | Animals are particularly affected by contrasts between light and dark areas. Care should be exercised to ensure that artificial or natural light does not cause shadows across the path of animals. The presence of a floor drain also causes a contrast. It is recommended that new or renovated facilities locate floor drains so animals do not have to cross over them. |
| (d) | Attention should also be paid to noise and odours. Animals are most reluctant to move towards any source of noise. It has also been shown that cattle, in particular, are very responsive to unusual smells. Odours and noise originating in the knocking box area or the kill floor act deter animal movement towards these areas. |
| (e) | Animals prefer to stand or lie alongside the perimeter of a pen. Long narrow rectangular holding pens provide a large perimeter and are, therefore, helpful in minimizing stress. |
| (f) | The operator should refer to the Recommended Codes of Practice for the Care and Handling of Farm Animals developed by the Canadian Agri-Food Research Council for each type of animal slaughtered at the establishment. The Codes of Practice are located at: http://www.carc-crac.ca/english/codes_of_practice/index.htm |
2.6.1.1.1.2 Minimum requirements
The following are minimum requirements for livestock yards in slaughter establishments:
| (a) | All slaughter establishments must have a sufficient capacity of livestock holding pens to comfortably accommodate the peak receipt of animals. The livestock holding pen capacity at the establishment shall be sufficient to hold the number of animals slaughtered during one half slaughter shift. The capacity of each livestock pen shall be indicated on the establishment drawings. |
| (b) | All holding pen floors, alleyways and chutes shall be impervious, properly drained, and scored or otherwise treated to provide good footing for animals. All livestock truck unloading and loading areas must be impervious and drained to promote proper sanitary maintenance. Unloading facilities must not cause injury to animals. Docks of different heights or adjustable ramps should be provided to accommodate vehicles of varying heights. The facilities shall be so constructed so that unloading can be carried out without having a gap between the vehicle and the unloading dock. The sides of any ramps should be high enough to prevent the escape or injury of animals. Ideally, the unloading dock area should be level. |
| (c) | Facilities shall be provided for the unloading and conveyance of crippled animals directly to the bleeding rail in a humane manner. Dragging or undue manipulation of conscious, non-ambulatory animals is not acceptable. Where these facilities are not practical, suitable facilities shall be provided for the immediate "on-the-spot" stunning and bleeding; or stunning followed by the conveyance of the stunned animal directly to the killing floor for bleeding. |
| (d) | Facilities shall provide for the conveyance of dead animals (e.g., animals found dead or animals killed in the yards following condemnation on antemortem inspection) directly to an inedible section of the establishment. |
| (e) | Partitions and gates of rust resistant metal pipe or tubing are preferred. Smooth sawed lumber is the minimum acceptable. Protruding nails, bolts etc., which might cause injury, are not permitted. |
| (f) | Adequate water supply for animals and thorough clean-up of all pens and alleyways must be provided. Acceptable animal watering facilities shall be present in all livestock holding pens. Where required, water heaters shall be provided to prevent the drinking water from freezing. Where animals may be housed for more than 24 hours, facilities for feeding must also be provided. |
| (g) | Drainage shall be adequate for each pen by means of individual inlets or valley-type drains located in the alleyway. |
| (h) | Ventilation is to be sufficient to prevent distress to the animals and to prevent accumulation of odours and condensation. |
| (i) | Covering of all livestock pens is not mandatory but a sufficient number of covered pens must be provided to afford protection to those animals or classes of livestock which would normally require shelter. |
| (j) | Impervious, properly protected, drained and equipped areas must be provided for the cleaning and disinfecting of all livestock trucks if this is to be carried out on the premises (see subsection 104.(1)(a)(ii) of the Health of Animals Regulations). |
| (k) | Properly drained and protected concrete or metal bins shall be provided to hold manure for storage pending disposal. Such facilities must be in keeping with local ordinances. |
2.6.1.1.1.3 CFIA antemortem inspection
The following facilities shall be present for CFIA use in the livestock yards of a registered establishment:
| (a) | Antemortem facilities which provide protection against the elements and injury shall be provided. As CFIA antemortem inspection requires observation of animals in motion, space and facilities must be provided for this purpose. Access to these facilities must be both convenient and safe for inspectors and veterinarians. An unobstructed emergency escape route from this area shall be provided; |
| (b) | An appropriately identified suspect pen with animal watering facilities shall be provided. The drainage of the suspect pen should prevent the possibility of spread of infection via fluid waste material. A restraining device such as a chute squeeze is required to restrain animals for the purpose of performing a detailed veterinary examination; |
| (c) | Adequate lighting shall be provided at the antemortem inspection stations and in all suspect pens (see 2.5.4); |
| (d) | A small rust-resistant metal cabinet, equipped with lock and key, is to be provided for the exclusive use of the inspection staff, for the storage of supplies such as ear tags, pliers, antemortem inspection cards, etc.; |
| (e) | Hand wash and boot cleaning facilities must be available for inspection staff use upon exit from the livestock area. Adequate facilities for changing and storing outer protective clothing must also be available. |
Pre-slaughter holding pens shall be of concrete, masonry or metal construction and have adequate drainage, lighting and ventilation. Adequate separation shall prevent dust, odours, and the like from entering the stunning and bleeding areas from these pens.
Since animals do not remain in these pens for any length of time (e.g., less than 2 hours), they are not considered to be holding pens. There is, therefore, no need to provide watering facilities in these pens. If it becomes necessary to hold animals in pre-slaughter pens due to an emergency situation, arrangements must be made to provide access to water.
2.6.1.1.3 Stunning and bleeding areas
Facilities must be present in the stunning and bleeding area to provide for the needs of personnel with respect to hand washing and washing/sanitizing of equipment. Stunning and bleeding facilities must comply with humane slaughter requirements. Additional information can be found at Dr. Temple Grandin's web page located at (http://www.grandin.com/index.html).
The knocking box shall only hold one animal at a time to prevent unnecessary stress and bruising. If needed, the knocking box capacity should be adjustable to accommodate various sized animals. The knocking box must be designed to permit safe and effective stunning by the company employee.
Good animal footing shall be present in chutes, knocking boxes, restraining devices and other facilities. Animal direction reversal should also be prevented by the facility design. The facilities and equipment must be appropriate for the handling and stunning of the species and size of animals slaughtered. Only stunning equipment and devices approved by the Food of Animal Origin Division shall be used.
Adequate restraining facilities are mandatory for ritual slaughter. Additional information can be found at Dr. Temple Grandin's web page (http://www.grandin.com/index.html).
It is strongly recommended that stunning boxes be excluded from the slaughtering floor except for the door opening.
A dry landing area shall be provided, as appropriate, in front of the knocking box to receive stunned animals. The area shall be separately drained and sufficiently removed from the bleeding area. Adequate protection to prevent the escape of improperly stunned animals shall be present.
Bleeding areas shall be curbed and steeply graded to the blood and wash-up drains. The blood drain shall be of sufficient size to prevent blockage due to clotting. A 6" (150 mm) or more diameter drain sloped not less than 17% toward the discharge point in the inedible product department is required.
Where beef or hog blood is saved for human consumption, stunning and bleeding operations must be separated to ensure hygienic collection.
Where animals are conveyed by means of a moving chain for bleeding purposes, sufficient rail length must be provided to ensure adequate bleeding time for death to occur due to blood loss prior to the animal entering the scalding tank.
2.6.1.1.4 Carcass dressing rooms and areas
In view of the many changes and the development of new systems and methods of operation tending toward greater efficiency and automation, no attempt is made to lay down detailed specifications which could have the effect of stereotyping carcass rail dressing operations and thereby impeding progress. Bed or cradle-type dressing is strongly discouraged due to the absence of clearly defined design and construction requirements. The basic principles outlined in this section must be observed to facilitate proper sanitary operation, maintenance and inspection.
This section states the requirements for CFIA red meat establishments operating under traditional inspection. The facility requirements for beef and hog slaughter establishments operating under the High Linespeed Inspection System (HLIS) are outlined in Annex M of Chapter 4 of the CFIA Meat Hygiene Manual of Procedures.
NOTE: Bed or cradle-type dressing is not permitted in registered establishments.
2.6.1.1.4.1 General dressing facility requirements
The following requirements apply to all red meat slaughter establishments. This includes abattoirs that slaughter the following animals: cattle (including calves), hogs, sheep, goats, horses and farmed game.
| (a) | The rooms and areas shall be of sufficient size to provide adequate space for all phases of dressing and inspection operations in proper sequence and relation. |
| (b) | Where it is intended to dress carcasses of more than one compatible species of animals concurrently on the same floor, the facilities should be designed to provide for adequate segregation. |
| (c) | Rail configurations for both moving-type and gravity-flow dressing rails must adequately space carcasses to prevent any contact between them at least until post-mortem inspection is complete. This is necessary to allow sanitary dressing of carcasses and to prevent cross-contamination with adjacent carcasses. The speed of the moving rail must be taken into consideration when establishing a specific distance between carcasses. |
| (d) | Stationary or elevating type platforms should be located away from the dressing rail to avoid common contact of skinned portions of carcasses. A rust-resistant protective guard shall be provided to prevent footwear contact with carcasses. |
| (e) | Cabinets or devices should be provided to accomplish the satisfactory sanitizing of suspended components of conveyor systems which contact carcasses. |
| (f) | Suitable facilities and floor space must be provided for the dehorning, removal and thorough washing of heads and their preparation for inspection. |
| (g) | The identity of heads and all parts of the animal must be maintained until final disposition of the carcass. There shall be no drip contamination from one head to another. Heads must not be transferred by chutes to other area for boning or chilling. If transfer for boning is necessary, properly constructed racks, trucks or overhead rails must be provided. |
| (h) | In every registered establishment where viscera inspection trucks are used, adequate washing and sanitizing facilities for these trucks shall be provided. The hose used for sanitizing inspection trucks shall be equipped with a dial-type thermometer to ensure the hot water has a minimum temperature of 82°C. |
| (i) | Every registered establishment where a stationary inspection table is used instead of viscera inspection trucks shall be equipped with adequate facilities for the cleaning and sanitizing of the stationary inspection table. A pan-type stationary inspection table, with a minimum of two pans, equipped with a water immersion type sanitizer, is considered adequate. |
| (j) | Every registered establishment where a moving top viscera inspection table is used
shall ensure the table is: (i) Provided with cold water sprays to remove blood and extraneous material. (ii) Equipped with a suitable, properly vented sanitizing compartment located at the ascending end of the conveyor. The sanitizing compartment shall be equipped with a dial-type thermometer which is easily visible to the inspection staff. Water in the sanitizing compartment shall be maintained at a minimum of 82°C. (iii) Synchronized with the eviscerating rail. Both must stop/start together to maintain synchronization. Careful planning is required to ensure that the carcasses and their viscera are in correlation until the post-mortem inspection is completed. (iv) Designed so it provides the beef eviscerator access to facilities for the cleaning and disinfection of hands, arms, boots, aprons and equipment. In the design, it is essential to preclude splash contamination of the table surface, as well as contamination of boots and aprons during exit. These facilities must be located so as to enable the eviscerator to enter them without having to walk back over the cleaned surface of the conveyor. (v) Designed to avoid common contact of carcasses with stationary components such as side guards. Foot stands for eviscerators shall not be installed over the moving surface. (vi) Installed together with facilities that provide for the systematic removal of all organs and parts which are passed for human consumption or for use as animal food. Only condemned material and other inedible material, not salvaged for animal food, shall be discharged at the terminal end of the flights of the moving top evisceration table. |
| (k) | The dressing floor must incorporate a satisfactory layout and equipment for the sanitary separation, harvesting and preparation of edible offal. In the case of offal such as tongues, hearts, livers, etc., this may be accomplished in its entirety on the dressing floor or in a suitable separate room. Facilities on the dressing floor shall provide for the prompt removal of edible and inedible offal to their respective destinations. |
| (l) | The preparation of stomachs and intestines shall be undertaken in separate rooms and not on the dressing floor. It is essential that proper facilities for emptying and storing paunch and intestinal contents be provided along with satisfactory arrangements and facilities for its removal. |
| (m) | A check-trim station shall be provided at a point prior to the final carcass washing station. This check-trim station shall be equipped with an adequate platform to facilitate trimming of the dressed carcass. |
| (n) | Pressure spray-washing equipment shall be used to remove blood and bone dust at the final carcass washing station. This station must be directly drained and the effluent from this station must be contained to prevent employees tracking debris to other areas. |
2.6.1.1.4.2 Additional dressing facility requirements
In addition to the requirements for all establishments that slaughter livestock stated in section 2.6.1.1.4.1, the following requirements apply to establishments that are registered to slaughter specific classes of food animals.
2.6.1.1.4.2.1 Dressing of cattle
This section refers to specific additional requirements for establishments that slaughter cattle. This includes the slaughter of calves, steers, heifers, cows and bulls.
| (a) | Properly constructed trucks or hooded chutes shall be provided for the prompt removal of hides and pelts as required. |
| (b) | The operator’s carcass trimming/re-processing station of adequate size must be provided independently from the CFIA Veterinary Held Rail to accommodate carcasses railed out for any other reasons other than pathology. |
2.6.1.1.4.2.2 Dressing of hogs
| (a) | The hog scalding and dehairing equipment shall be physically separated from the rest of the dressing area. Sufficient means are to be provided for the regular removal of hair from beneath the dehairing machine and shaving rails. |
| (b) | It is strongly recommended that a switch off rail be incorporated just prior to evisceration operations to accommodate carcasses which require further cleaning. |
| (c) | A pre-evisceration carcass shower shall be installed after dehairing procedures are complete and prior to the time when any incisions are made in the carcass other than those needed for the insertion of gambrels. |
| (d) | As indicated in Chapter 4 of the CFIA Meat Hygiene Manual of Procedures, the operator shall provide a suitably equipped held rail of adequate size to accommodate carcasses railed out for trimming and reprocessing by the operator. This held rail shall be independent of the CFIA veterinary held rail. |
2.6.1.1.4.2.3 Dressing of sheep and goats
In the dressing of "hide-on" carcasses, sufficient space and facilities must be provided for the soaking, scrubbing and cleaning of carcasses.
2.6.1.1.4.2.4 Dressing of horses
Refer to the requirements for cattle (2.6.1.1.4.2.1)
2.6.1.1.4.2.5 Dressing of farmed game
Refer to the requirements for cattle (2.6.1.1.4.2.1)
2.6.1.1.4.3 General requirements for CFIA post-mortem inspection stations
Each slaughter establishment must have a minimum number of CFIA inspection stations to allow the complete inspection of the carcass and its parts. For example, a cattle slaughter establishment requires a minimum of 4 CFIA post-mortem inspection stations – head, viscera, carcass and veterinary held rail. The number of CFIA inspection stations required above this minimum is outlined in Chapter 17 of the CFIA Meat Hygiene Manual of Procedures.
The following facilities shall be present for CFIA use in the all red meat carcass dressing rooms and areas:
| (a) | The equipment and the layout for carcass dressing rooms shall provide easy, unobstructed and safe access to the inspection stations for CFIA staff. The inspection stations should be consolidated to permit greater efficiency of inspection. The design and layout of an inspection station must also take into account the safety of the inspector working at the station. |
| (b) | All inspection stations shall be equipped with: Complete hand washing facilities - Where inspection is performed at various levels (e.g., veterinary held rail inspection), the hand wash facilities shall be accessible from all elevations where inspection is performed. Sanitizers where hand tools are required for inspection - The sanitizer must be accessible from all elevations where such inspection is performed. Rust resistant rack and recording stand. (iv) Adequate minimal lighting (see 2.5.4) (v) Adequate ventilation (see 2.5.5) |
| (c) | A rail stop button shall be accessible to an inspector at the viscera inspection station either directly or indirectly through a company employee. In the latter case, a suitable sound system (e.g., bell or buzzer) must be located at the viscera inspection station to enable the inspector to signal for the stopping of the line as required. |
| (d) | Each inspection platform shall be 1220 mm (4 feet) deep. |
| (e) | All inspection stations shall be constructed to prevent plant employees from impinging upon the inspection area. This can be achieved by sufficient space separation or by installing a shield or barrier which must not interfere with the inspector's line of sight and is constructed of non-corrosive accepted material. A shield or barrier must be of sufficient width and height as to provide adequate protection to the inspector while carrying out his/her duties at the work station. |
| (f) | Facilities such as racks, trays, or equivalent means shall be provided to accommodate and maintain the identity of organs and parts detained for veterinary diagnosis. |
2.6.1.1.4.4 Additional requirements for CFIA post-mortem inspection stations
In addition to the requirements for all establishments that slaughter livestock stated in section 2.6.1.1.4.3, the following requirements apply to establishments that are registered to slaughter specific classes of food animals.
2.6.1.1.4.4.1 Inspection of cattle
This section refers to specific additional requirements for establishments that slaughter cattle. This includes the slaughter of calves, steers, heifers, cows and bulls.
| (a) | CFIA head inspection station The CFIA head inspection station shall be located immediately after the head preparation and washing operations are performed by a plant employee. The minimal unobstructed space (length) for this inspection station is 1520 mm (5 feet) per inspector. When racks or conveyors are used for head inspection, the heads shall be spaced at a distance sufficient to prevent the contact of one head with another. A minimal distance of 600 mm center to center is recommended for beef heads. |
| (b) | CFIA viscera inspection station The CFIA viscera inspection station shall be located immediately after the evisceration of the animal. Every registered establishment slaughtering cattle at a rate of 25 or more per hour shall provide a moving top evisceration table meeting the requirements outlined in 2.6.1.1.4.1(j). The minimum unobstructed space (length) for this inspection station is 2440 mm (8 feet). Where multiple viscera inspection stations can be consolidated, 1520 mm (5 feet) per inspection station is acceptable if all other ergonomic factors are met. |
| (c) | CFIA carcass inspection station The CFIA carcass inspection station shall be located immediately after the carcass splitting operation and prior to any trimming being performed on the carcass The minimum unobstructed space (length) for this inspection station is 2440 mm (8 feet). The online carcass inspection station shall be adjustable to accommodate inspectors of different heights. The station shall be capable of being positioned so the eyes of the inspector are level with the lumbosacral area (rump) of the carcass. |
| (d) | CFIA veterinary held rail inspection station The CFIA veterinary held rail inspection station shall be located as close as possible after the carcass rail inspection station and prior to company in-house trimming, inspection and final carcass wash. This station is to be independent from the operator’s carcass trimming/re-processing station. See section 2.6.1.1.4.2.1(b). The minimum unobstructed space (length) for this inspection station is 2440 mm (8 feet). The veterinary held rail inspection station shall be equipped with an adjustable stand that enables the veterinarian to perform a safe and thorough inspection (visually, by palpation and/or incision) of all carcass surfaces including extremities. A switch-off rail, which leads directly to the inedible room or to a suitable truck or chute, should be provided for condemned carcasses. |
2.6.1.1.4.4.2 Inspection of hogs
| (a) | CFIA viscera inspection station These requirements also apply to the inspection station when the mandibular lymph nodes are left attached to the head for inspection. The CFIA viscera inspection station should be located immediately after the evisceration of the animal. The minimum unobstructed space (length) for this inspection station is 1520 mm (5 feet) per inspection station if all other ergonomic factors are met. Every registered establishment slaughtering hogs at the rate of 150 or more per hour shall provide a moving top evisceration table meeting the requirements outlined in 2.6.1.1.4.1(j). |
| (b) | CFIA carcass inspection station The CFIA carcass inspection station shall be located after carcass splitting. The minimum unobstructed space (length) for this inspection station in is 1520 mm (5 feet). |
| (c) | CFIA veterinary held rail inspection station The CFIA veterinary held rail inspection station shall be located after the carcass rail inspection station. This station is to be independent from the operator’s held rail [see section 2.6.1.1.4.2.2(d)]. The minimum unobstructed space (length) for this station in hog slaughter operations is 2440 mm (8 feet). If required, a stand constructed of rust resistant metal shall be provided for high and low carcass inspection. A switch-off rail, which leads directly to the inedible room or to a suitable truck or chute, should be provided for condemned carcasses. |
2.6.1.1.4.4.3 Inspection of sheep and goats
Refer to the requirements for cattle (2.6.1.1.4.4.1). However, inspection stands are not required if inspection can be performed with the inspector standing on the floor.
2.6.1.1.4.4.4 Inspection of horses
Refer to the requirements for cattle (2.6.1.1.4.4.1).
2.6.1.1.4.4.5 Inspection of farmed game
Refer to the requirements for cattle (2.6.1.1.4.4.1).
2.6.1.1.5 Carcass chilling rooms
Adequately refrigerated and conveniently located rooms must be available for the prompt chilling of dressed carcasses.
Carcass chilling rooms have a certain maximum capacity which is dependent, not only on the refrigerating capability of the units, but also on the provision of an adequate circulation of air. Overcrowding reduces the effectiveness of refrigeration units, not only by there being too much heat generated from freshly introduced carcasses but also by interference with air circulation. The holding capacity of all carcass chilling and holding rooms shall be indicated on the establishment drawings.
These rooms must be designed in a manner which ensures that all product chilled complies with the cooling performance standards and is shipped in accordance with requirements set out in Chapter 4 and Chapter 8 of the CFIA Meat Hygiene Manual of Procedures, respectively.
A designated area equipped for sealing or locking under the control of an inspector shall be provided for the chilling and storage of detained carcasses (see subsection 28.(1)(t) of the Meat Inspection Regulations, 1990).
2.6.1.1.6 Meat parts and edible offal chilling rooms
Adequately refrigerated and conveniently located rooms must be available for the prompt chilling of meat parts and edible offal as prescribed in Chapter 4 of the CFIA Meat Hygiene Manual of Procedures.
This section pertains to chicken, turkeys, ducks, geese, quail and other farm raised game birds (e.g., pheasants).
2.6.1.2.1 General requirements
While the basic principles, as described in previous sections, are applicable to these establishments, there are certain special requirements which apply specifically to poultry slaughtering. The amount of contamination birds bring to the establishment, in and on themselves, necessitates special precautions in designing, layout and equipment.
The following areas of poultry slaughtering facilities must be physically separated from each other - live receiving and holding; stunning and bleeding; scalding and defeathering; evisceration; chilling of carcasses.
2.6.1.2.2 Live receiving and holding areas
Pre-slaughter holding facilities in poultry slaughtering establishments shall be capable of protecting the birds from the elements in the winter, provide shelter against rain and sufficient shade and ventilation during the remaining seasons of the year.
Rooms shall be designed to accommodate the unloading of poultry and the storage of crates, where applicable, under cover. Satisfactory facilities for the humane handling of birds including adequate ventilation are required. Acceptable containers shall be provided for the holding of birds found dead on arrival and birds killed following condemnation on antemortem inspection.
2.6.1.2.3 Truck and crate cleaning and disinfecting facilities
These facilities are required by subsection 28.(4) of the Meat Inspection Regulations, 1990. They should be located in an area separate from the live poultry receiving and holding room and shall be properly constructed and equipped for the intended purpose.
2.6.1.2.4 Stunning and slaughter facilities
No special restraining facilities are required for the ritual slaughter of birds due to the slaughter of those food animals in a suspended position.
Acceptable facilities shall be provided for the effective humane stunning of all classes of birds to be slaughtered in the establishment. The bleeding area shall accommodate a bleeding time of not less than 90 seconds and shall be constructed to contain the blood in this area and be so located as to be separate from the live poultry holding area as well as from the scalding tank.
2.6.1.2.5 Scalding and defeathering
The scalding tank must be adequately vented, equipped with a thermometer and provided with an overflow discharge into a drain.
Where wax dipping is employed, metal troughs shall be installed to catch the wax. Acceptable facilities for the reclaiming of wax shall be provided. Adequate means for the removal of feathers are required.
2.6.1.2.5.1 Transfer facilities
Since it is mandatory to transfer defeathered carcasses to an evisceration line, adequate transfer facilities, which are capable of being cleaned during operation are required. Attention must be paid to synchronization of slaughter and evisceration lines to prevent accumulation of carcasses at the transfer point. The transfer location must be either the last processing step before or the first processing step after, the wall separating the scalding and defeathering area from the evisceration room, and preferably should be located within the defeathering area. The slaughtering line shall not enter the evisceration room beyond the transfer location.
Spray washing of carcasses must occur within fifteen seconds after carcass transfer.
2.6.1.2.5.2 Facilities for the harvest and processing of poultry feet
The scalder for feet or paws may be positioned in a compatible (hygienic) area of the scalding and defeathering room or in a room physically isolated (e.g., floor to ceiling walls) from the surrounding inedible area and from the evisceration floor or any other edible processing area.
The equipment for transferring the feet or paws from the scalder to the packaging area shall comply with section 2.7.2.1.1 of this manual (e.g. piping shall be stainless steel, easily demountable by means of dairy or sanitary-type fittings, and be of such size and length as to be capable of easy and regular cleaning).
Spray washing of carcasses must occur within fifteen seconds after carcass transfer.
2.6.1.2.5.3 Washing and singeing
Where feet remain on carcasses until after post-mortem inspection, a single, initial carcass washing station is required to be located after defeathering. Where poultry feet are removed prior to inspection, two initial carcass washers are required. The first is to be located immediately following the defeathering process and the second at a site following the hock-cutting operation and transfer point.
Sprays at both washing stations shall be so directed as to wash the hock surface and the carcass below the hock.
2.6.1.2.6 Evisceration and inspection
The evisceration room shall be equipped with satisfactory facilities to remove inedible portions such as offal, heads, feet, oil glands etc. The facilities should provide for the removal of inedible portions, to the appropriate area, in a direction that is opposite to that of the evisceration sequence.
Satisfactory washing facilities, capable of maintaining all product contact surfaces in a visibly clean state, are required.
Where goose necks are employed in lieu of fully equipped hand-wash stations along the evisceration line, they shall be either capable of providing a continuous flow of warm water or be remote controlled. Employees working on the evisceration line shall have access to fully equipped hand-wash stations within the evisceration area.
Equipment employed in the preparation of giblets shall be so located as to permit maintenance of satisfactory sanitary conditions for this operation.
Since harvesting and preparation of giblets must be accomplished without delays, thought must be given to the working capacity of the facilities provided. Where vacuum guns are employed, the contents of the tank shall discharge directly into an inedible section of the establishment.
Satisfactory carcass inside and outside washing facilities must be provided. If management wishes to take into account the volume of water used at the wash facility, as a part of the total volume of water required in the chilling system, the washer shall be equipped with a flow meter which provides a continuous indication of the amount of water being used as well as indicating the total amount of water which has been used.
2.6.1.2.6.2 CFIA on-line post mortem inspection stations
The CFIA is committed to providing a safe and healthful working environment for all its employees within its area of jurisdiction. In addition, the CFIA is bound by legal and moral obligations to ensure that its employees working outside of CFIA controlled holdings, have access to the same protection as outlined in the Canada Labour Code, Part II.
The following safe working practices relating to CFIA work stations were developed in accordance with the provisions outlined in the Canada Labour Code, Part II and, its pursuant Regulations. To receive CFIA inspection services, Operators of registered establishments will be required to satisfy the CFIA that a safe and healthy workplace is available to its employees. If a registered establishment does not provide a safe workplace environment, inspection services will not be provided or will be withdrawn.
The following requirements apply to all methods of poultry inspection:
2.6.1.2.6.2.1 Traditional inspection
Commencing January 02, 05, traditional inspection shall be restricted to one (1) on-line post mortem inspection station. Operators desiring to operate at line speeds faster than permitted for a single inspection station may switch to the Modernized Poultry Inspection Program (MPIP).
However, establishments with two (2) on-line inspection stations as of December 31st, 2004, will be "grand fathered" provided that both inspection stations are in compliance with the following facility requirements.
The working space at each inspection station shall be not less than 2.4 m in length and shall be for the exclusive use of inspectors and trimmers. Each helper/trimmer shall have access to a knife sanitizer, providing water at 82°C or higher.
The operator shall provide rapidly and easily adjustable platforms for each on-line post mortem inspection station as prescribed for MPIP (next section) or alternative facilities evaluated and approved by the CFIA Occupational Safety and Health (OSH) specialist.
Each inspection station shall be provided with a lighting intensity of at least 540 lux measured at the entrance to the abdominal cavity, free from glare and shadows and which does not alter the colour of the pathological lesions.
Carcasses are to be selected and presented for inspection, where more than one inspection station per line is provided, on a suitable shackle guide bar, either manually or with selectors or kickout mechanisms.
Non-slip, anti-fatigue mats shall be provided and should compensate for floor slope.
CPIP is being phased out by the CFIA commencing January 02, 2005. CPIP is no longer available for new operators or as an option for operators currently operating under the Traditional method of inspection or under MPIP. However, establishments operating under CPIP as of December 31st, 2004, will be "grand fathered" provided that inspection stations are in compliance with the following facility requirements.
Each inspector's station shall have a platform which is easily and rapidly adjusted from the platform, with a minimum of 41 cm of vertical adjustment, which covers the entire length of the station (122 cm) and has a minimum width of 61 cm. The vertical distance from the bottom of the shackles to the top of the adjustable platform in its lowest position shall not be less than 152 cm. The platform shall be designed with a 107 cm high rail on the back side and with 2 cm foot bumpers on both sides and front to allow safe working conditions.
An easily adjustable platform shall be supplied for CFIA inspectors performing the ISO-based tests for defect detectors as described in chapter 19 of this manual. Easily adjustable platforms shall be similar to rapidly adjustable platforms except that rather than being rapidly adjustable by means of hydraulic or air pressure, they shall be easily adjusted (within one minute) by e.g. a hand operated jack or lever. An adjustable platform is not required for workstations used by CFIA for performing on-line presentation tests
A minimum of 2000 Lux of shadow-free lighting measured at the carcass cavity, free from glare and shadows and which does not alter the colour of the pathological lesions.
A helper/trimmer shall be provided to remove signaled carcasses from the evisceration line.
2.6.1.2.6.2.3 CFIA sorting stations and veterinary disposition stations
The following requirements apply to all CFIA sorting stations and veterinary disposition stations for all methods of poultry inspection:
2.6.1.2.6.3 Requirements for poultry salvaging station
Operators wishing to salvage contaminated poultry carcasses are to submit plans along with details on construction and location of the station for review and acceptance by the Veterinarian-in-Charge and the Area Program Specialist.
The salvaging station is to be located in an area to preclude cross contamination and congestion. Salvaging of carcasses must be done within 15 minutes after being held, in order to limit microbial growth and deterioration of carcass condition. Cross contamination by carcasses in contact with each other is to be avoided. Therefore, the transport of contaminated carcasses from the evisceration line to the salvaging station should be by a shackle rail conveyor or by a mobile rack. A fixed rack at the evisceration line (separate from the held rack for pathology) may also be used for initial placement of carcasses. Design of rack and shackle spacing and rack capacity must be sufficient to prevent cross contact of carcasses.
The salvaging station must include a directly drained carcass wash cabinet provided with a three-sided splash shield with sufficient water volume, pressure and non-splash spray nozzle, to facilitate a thorough outside carcass rinse prior to salvage of parts. Plants using a shackle rail conveyor may utilize a thorough automatic on line outside carcass wash prior to salvage. (This does not apply to a line used for carcasses "held" for further post-mortem examination.)
The following facilities must be provided adjacent to the salvage cabinet:
| (a) | A knife rack or stand along with a sanitizer maintained at 82°C. |
| (b) | A hand wash of remote control or timed type or continuous warm water flow with soap dispenser and paper towels. |
| (c) | Edible and inedible containers. |
| (d) | Washing facilities for shackles, held racks, hooks, cabinet and splash shields. |
Ergonomic studies have found that a shackle height (bottom of shackle) of 1500mm is preferable.
Chilling systems employed shall have the capacity to rapidly lower the temperature of dressed carcasses and giblets. Where water is employed for chilling purposes, the equipment shall be so designed as to permit an adequate exchange of water. The overflow of water from such systems shall be adequately drained to prevent discharge of water onto the floor during operations.
Continuous water chilling systems shall be equipped with a flowmeter and a recording thermometer at the warmest part of the system. In lieu of a recording thermometer a thermometer without recording device may be used provided manual temperature recording at least every 30 minutes is carried out.
In new facilities or at time of major renovations the chill tank shall be located in a separate room from the evisceration area. It is further recommended that a counterflow chilling system be considered in view of import requirements by some countries.
Weighing equipment, used to conduct moisture retention tests, must be provided where required.
2.6.1.3 Other classes of food animals
2.6.1.3.1 Ratites (including ostrich, rhea, and emus)
The slaughter and dressing of ratites shall only be conducted in establishments with adequate facilities and equipment to preclude contamination of carcasses and the evisceration area with dandruff or other contaminates resulting from the dressing procedure.
Construction standards applicable to red meat slaughtering and dressing facilities as indicated in section 2.6.1.1 should be sufficient to conduct slaughter and dressing of ratites.
2.6.1.3.2 Wild game ("northern harvest")
All inquiries concerning "northern harvest" of wild game should be directed to National Lead, Alternate Livestock of the Food of Animal Origin Division.
Whilst rabbit slaughtering and dressing operations are not identical to those of poultry, there is an overall similarity between the two. Operators engaged in or intending to engage in these operations with respect to rabbits, are advised to utilize the references for poultry slaughtering (see 2.6.1.2).
All rooms where meat products are processed shall not have direct access to the outside except for emergency doors. These doors shall be fitted with an alarm to prevent unauthorized use.
2.6.2.1 Cutting and boning rooms
These rooms shall be equipped with refrigeration units capable of maintaining a temperature of 10°C or less.
A carcass re-inspection station located prior to cutting and/or boning is required. This station must be equipped with a directly drained and remote controlled or hand wash facility, an 82°C water sanitizer and adequate lighting. Facilities for the removal of bones and trimmings shall be provided.
These rooms shall be equipped with refrigeration facilities capable of maintaining a temperature of 6°C or less.
2.6.2.3 Other processing rooms (kitchens, formulation rooms, etc.)
These rooms shall be equipped to accommodate the particular process or processes conducted therein. Adequate separation shall be provided where incompatible processes are involved, to accommodate a particular need for ventilation, and the maintenance of temperatures of 10°C or below in rooms which require refrigeration.
All rooms where refrigerated meat products are packaged shall be equipped with refrigeration units capable of maintaining a temperature of 10°C or lower.
2.6.2.5 Spice preparation rooms
Where spices and other condiments are prepared, mixed or measured into units, a separate room, meeting all structural and sanitary requirements, shall be provided.
All rooms used for storage of edible meat products, and storage of supplies necessary in the manufacturing of edible meat products, must be physically separated from shipping and receiving docks.
Rooms used for the storage of refrigerated meat products shall be capable of maintaining a temperature of 4°C or less. The temperature of the rooms shall not cause the product to become frozen.
Floors shall be properly insulated and constructed to eliminate possibilities of frost damage.
Properly installed racking systems will help provide proper air circulation. All sharp (blast) freezers shall be capable of maintaining temperatures of -25°C or lower. Holding freezers shall be capable of maintaining temperatures of -18°C or lower.
All freezers approved for the destruction of trichinae shall be equipped with self-recording thermometer and with locks as required by subsection 28.(1)(w) and subsection 28.(1)(t) of the Meat Inspection Regulations, 1990, respectively.
2.6.3.3 Bulk storage of edible salt
Edible salt storage rooms and bins must be so located as to permit acceptable unloading from a transport vehicle. Rooms or bins must be constructed with acceptable materials withstanding the corrosive nature of salt.
Rooms and bins must be so designed (bottom sloped to the unloading aperture) to preclude the need for an employee to walk through the salt. All transfer facilities shall be constructed with rust-resistant material and be capable of being readily cleaned.
2.6.3.4 Bulk storage of nitrite and/or nitrate salts
Where bulk nitrite and/or nitrate salts are stored and prepared for use in the establishment, a room or compartment, capable of being maintained under lock and key, must be provided.
All registered establishments engaged in the production of canned meat products shall provide a room or compartment of suitable construction and size to incubate representative samples for at least 10 days at 37°C ± 1°C. The official incubator shall be equipped with a self-recording thermometer, as required by subsection 28.(1)(w) of the Meat Inspection Regulations, 1990, and mounted on the outside wall. Both the thermometer and incubator shall have a sealing or locking device.
The sensitive elements for the thermostat and self-recording thermometer should be below the bottom shelf. Shelves shall be so constructed as to permit proper air circulation, and be removable for cleaning purposes.
2.6.3.6 Storage of products not requiring refrigeration (dry storage)
Although subsection 28.(1)(f) of the Meat Inspection Regulations, 1990 does not cover the construction requirements for dry storage areas, it is important that those areas be constructed in such a way that they can be maintained in a clean and sanitary condition.
Where permanent racking systems are installed, the minimum space clearance from the floor to the lowest shelf shall be 300 mm.
Hide rooms must be located in the inedible section of the establishment with only the very minimum of connection with the carcass dressing room or area. The hide rooms shall be equipped with adequate means for satisfactory ventilation.
Where hides are cured, a suitable floor design incorporating adequate gradient and drainage shall be provided.
Receiving platforms, fleshing tables and shaking forms should be of metal or other suitable construction. The hide room must have direct access to an inedible loading dock.
All supplies necessary for the operations performed in these areas must be located in inedible areas of the establishment with no access to the other areas of the plant.
2.6.3.8 Rooms for storage of inedible meat products
Although subsection 28.(1)(f) of the Meat Inspection Regulations, 1990 does not cover the construction requirements for inedible product storage rooms, it is important that these rooms are constructed in such a way that they can be maintained in a clean and sanitary condition. They shall be fully enclosed, and, where required, capable of maintaining temperature which will prevent the stored product from decomposing when product is not being removed from the establishment on daily basis.
Operational requirements for handling of the inedible meat products can be found in subsections 39, 41, 44.(2), 54.(1) and 55.(1) of the Meat Inspection Regulations, 1990, and Chapter 6 of the CFIA Meat Hygiene Manual of Procedures.
2.6.3.9 Rooms for storage of non-food chemicals
Rooms used for the storage of non-food chemicals must be physically separated from any areas where edible meat products, or products used for the manufacturing or packaging of edible meat products, are shipped, received, stored, processed, packaged, or otherwise transported. These rooms shall be ventilated where required.
Subsection 28.(1)(j) of the Meat Inspection Regulations, 1990 specifies legislated requirements.
Shipping and receiving areas must be physically separated from processing and storage rooms. An exemption to this requirement may be granted in the case of stand alone storage and distribution centres provided the following are in place:
| (a) | The shipping/receiving doors can only be opened or closed when a trailer is positioned against the door seals. |
| (b) | To assure compliance with (a), an electronic hard wired trailer sensing device must be located above the shipping/receiving door seals. This system must be designed in such a way that it cannot be disconnected. |
The acceptability of the exemption will be evaluated on an ongoing basis. Should the system in place prove inadequate in preventing the dust, insects, etc. from entering the premises, full physical separation must be provided between the storage areas and the shipping/receiving dock.
The shipping and receiving areas also must be capable of being refrigerated for the:
| (a) | Staging of meat products requiring refrigeration prior to shipment. |
| (b) | Temporary holding of received perishable meat products. |
Where carcasses, sides or quarters, are prepared for shipping, or are received, a check-trim station shall be provided equipped with prescribed lighting, hand washing facilities, water sanitizer capable of being maintained at 82°C, and a container for inedible trimmings. It is recommended that these areas be physically separated from the rest of the shipping/receiving area.
Shipping and receiving rooms used for edible meat products, and products used for the manufacturing or packaging of edible meat products, must be physically separated from the inedible operations.
Areas where batteries are charged, stored or serviced must be properly ventilated, where required by applicable legislation, and located separate from any areas where edible meat products, or products used for manufacturing or packaging of edible meat products are shipped, received, stored, processed, packaged or otherwise transported.
Establishments involved in the inspection of imported or detained meat products shall have sufficient space to totally unload and stage the shipment to allow proper visual inspection and selection of samples.
2.6.6.1 Refrigerated and frozen meat products
Legislated requirements are outlined in subsection 28.(6) of the Meat Inspection Regulations, 1990.
An inspection room or designated area is required with adequate space for the anticipated volume and located within a compatible area. Establishments registered for the refrigeration, freezing and storage of refrigerated and frozen meat products require a separate room for inspection since the shipping dock, cooler and freezer rooms would not be considered compatible environment for the inspection of imported or detained meat products.
The inspection area or room must meet the following requirements:
| (a) | The minimum floor space must be 18 m²; |
| (b) | The floor shall be sloped to an adequate number of floor drains; |
| (c) | The room shall be equipped to maintain a temperature not higher than 21°C; |
| (d) | A sufficient number of defrosting tables or shelving shall be provided; |
| (e) | Directly drained inspection tables shall be constructed of stainless steel and have a width of at least 750 mm. If the tables are against a wall, a back plate is necessary to prevent product contact with the wall; |
| (f) | The room or area shall be equipped with a supply of hot and cold water with adequate equipment cleaning facilities and hand wash facilities directly drained and strategically located; and |
| (g) | Water sanitizer capable of being maintained at a temperature of not less than 82°C. |
2.6.6.2 Non-refrigerated meat products
There are no requirements for a separate room or designated area for the inspection of imported or detained meat products not requiring refrigeration.
Legislated requirements are outlined in subsection 28.(1)(m) and 28.(3)(f) of the Meat Inspection Regulations, 1990.
All registered establishments must have separate washrooms and dressing rooms for both sexes where applicable.
Welfare areas must be separate from and not lead directly to any room where edible meat products are handled.
Washrooms must be separate from dressing rooms. Where they are adjacent, they must be divided by full walls and doors.
A separate washroom, dressing room, and lunchroom must be provided for persons working exclusively in live animal handling areas, up to and including stunning, and the inedible section of the establishment. It is strongly recommended that those employees partially working in inedible areas also be provided with separate facilities. Also it is suggested that separate welfare facilities be provided for:
| (a) | Employees working in further processing operations, if slaughtering and eviscerating operations are conducted; and |
| (b) | Employees handling ready-to-eat meat products, if raw products are handled on the same premises. |
Washrooms shall be of adequate size for the maximum number of employees. Each province has ordinances pertaining to the number of toilets and urinals required. The following minimum numbers or the numbers required under provincial ordinances, whichever are the greater, shall be provided:
| No. of Employees per sex | No. of toilets per sex |
|---|---|
| 01-09 | 1 |
| 10-24 | 2 |
| 25-49 | 3 |
| 50-100 | 5 |
| Over 100 | 1 for each additional 30 employees |
In male washrooms a urinal may be substituted for a toilet; however, the total number of toilets specified may not be reduced by more than 1/3 by such substitution.
Floors must be of smooth, hard and impervious materials and properly drained.
Walls must be of smooth, hard and impervious material up to the height of 1200 mm. It is recommended that wall to floor junctions be coved.
Doors are to be self-closing and solid full height and width of opening except for those requiring a louvered section in the lower panel for ventilation purposes.
There must be sufficient number of remote controlled or timed hand washing facilities to meet the needs of the maximum number of employees.
It is recommended that slaughter establishments have sufficient number of showers for employees involved in the slaughter operations. Such shower facilities are also desirable in processing establishments.
While the basic construction requirements shall be met, a greater tolerance is given in regard to materials which may be used. Properly constructed walls and ceilings of cement board, cement block, gypsum board, smooth finished plywood or fibreglass reinforced panels are acceptable. Although preferable, the floors need not be drained but the finish must be amenable to thorough cleaning.
Individual lockers for the use of employees shall have a 45° slope and should have a floor clearance of not less than 350 mm, to promote proper sanitary maintenance. An elevated solid base with a minimum height of 150 mm and where the lockers are properly anchored and sealed at the base-locker junction is also acceptable. All lockers shall be properly ventilated and constructed of corrosion resistant materials. In lieu of lockers, clothes racks with overhead hat racks and suspended boot racks constructed of corrosion resistant material and providing 350-400 mm of floor clearance may be used.
Eating and drinking (other than water from a drinking fountain) are not permitted in workrooms, washrooms, and dressing rooms. Therefore, the provision of lunchrooms is essential in registered establishments.
Access to a lunchroom must be through a hallway. There cannot be a direct access to a lunchroom from outside.
Legislated requirements are outlined in subsections 28.(3)(a), 28.(5)(c) and 28.(6)(b) of the Meat Inspection Regulations, 1990.
Subsection 28.(3)(a) of the Meat Inspection Regulations, 1990 requires separate offices, dressing rooms, washrooms, and shower facilities for the exclusive use of inspectors in establishments in which food animals are slaughtered.
In establishments other than slaughter establishments, office facilities and facilities for the protection and storage of clothing, equipment, and supplies of inspectors shall be provided. It is recommended that a separate office be provided for the exclusive use of an inspector in order to maintain confidentiality and privacy. This benefits the operator and the CFIA representative. This is particularly important in establishments where the following inspection activities are conducted:
| (a) | Export verification and certification. |
| (b) | Inspection of imported or detained meat products; or |
| (c) | The CFIA inspector is responsible for the inspection of other establishments. |
Decals bearing the words "Canadian Food Inspection Agency" are to be applied to the entry door of the inspector’s office for the purpose of identification.
The inspector’s office should be located in the same general area as company offices. The operational area of the registered establishment is not a satisfactory location.
The management is responsible for furnishing the inspector’s office and welfare rooms.
The provision of adequate maintenance and janitorial services, in respect of the facilities for the inspection staff and the furnishings within, is the responsibility of plant management.
In slaughter establishments, the required minimum office space is 11 m² for one inspector and 1.4 m² for each additional inspector. Whenever three (3) or more inspectors are to be accommodated, there must be a separate office of 11 m² for the Veterinarian-In-Charge in addition to the common office mentioned above.
The following are required in all registered establishments:
| (a) | The operator of the establishment shall provide the CFIA inspector-in-charge with dedicated telephone line(s) that allow secure external telephone, fax, or electronic data communication. The number of lines will be dependent on the type and volume of operations carried out within the establishment and the CFIA Program requirements for external communication for those operations (e.g. imports, exports, slaughter, etc). The CFIA inspector-in-charge and their respective CFIA supervisor or manager will inform the operator regarding the number of lines required. |
| (b) | Telephone; |
| (c) | At least one 4-section metal filing cabinet, 457 mm wide internally and equipped with locks; |
| (d) | A lockable metal box adequate for the storage of official stamps; |
| (e) | Desks and chairs; |
| (f) | Supply cupboards for stationery, etc.; and |
| (g) | An adding machine or calculator. |
2.6.8.1.2 Veterinary workstations within the CFIA office in poultry slaughtering establishments
There shall be minimum 500 lux lighting as measured at the top of the desk(s) throughout the CFIA inspection office.
CFIA will provide a computer, a monitor, an adjustable monitor stand, a key board, computer software and a printer as required for data entry, submission of collated data to the national condemnation data bank and the printing of various reports.
The operator shall supply the veterinary work station with a desk for the computer, an adjustable keyboard holder, a stand or shelf suitable for the printer and an adjustable footrest.
The operator shall also supply a chair complete with adjustable height and adjustable lumbar support, a five-base support, a waterfall edge, and substantial cushioning for each desk in the CFIA office.
2.6.8.2 Laboratory area for CFIA use
In slaughter establishments, the operator shall supply laboratory facilities for the use of CFIA inspectors performing product sampling (see Chapter 5 of the CFIA Meat Hygiene Manual of Procedures). The CFIA laboratory area is in addition to the minimum space noted in section 2.6.8.1 and its size will be dependent on the type of animals slaughtered in the establishment. The CFIA laboratory space can be located adjacent to the CFIA office or a dedicated space may be provided in the company laboratory. In the latter case, the area must be fully accessible to the CFIA inspection staff. The design and construction of the laboratory area shall receive prior recommendation from the CFIA Area Occupational Safety and Health Advisor with regard to the safe use of this area by CFIA employees. The operator will also provide facilities for the refrigeration of samples.
2.6.8.3 Electronic data processing equipment
Should management wish inspection staff to make use of electronic data processing equipment (e.g., for the computerization of condemnation data), the company may, subject to agreement with the appropriate Area Executive Director, Operations, supply such equipment to the inspection staff.
The purpose, terms and conditions of use for any such equipment should be clearly documented and agreed to by plant management and the Inspector-In-Charge. The agreement should clearly state that the equipment is for official departmental work and will not be used for personal purposes.
2.6.8.4 Washrooms and dressing rooms
In slaughter establishments, there shall be adjoining separate washrooms and dressing rooms.
Where the number of inspectors exceeds five (5), separate washrooms are required for each sex. In the case of five (5) or fewer inspectors, the washroom may be shared if a lock is provided and access is not through a locker room of the opposite sex. However, the Food of Animal Origin Division urges management of all registered slaughter establishments to provide separate washroom and dressing room facilities for female and male inspection staff.
The construction of washrooms and dressing rooms shall be the same as for the employees of the establishment (see section 2.6.7).
The number of toilets required shall be the same as for the employees of the establishment (see section 2.6.7.2).
One wash basin is required for five or fewer inspectors, two basins for 6-10, three basins for 11-15, and four basins for 16-20. For greater than 20 inspectors, four basins and one additional basin for every 15 of those inspectors or portion in excess of 20 is required (e.g., 5 basins for 21-35 inspectors, etc.). Multi-station basins of circular or rectangular design may be provided instead of single basins.
One shower facility is required for every ten inspectors.
Dressing rooms must be furnished with:
| (a) | Corrosion resistant locker(s) or clothes rack(s) for street clothes; |
| (b) | Separate corrosion resistant locker(s) or clothes rack(s) for clean working apparel; and |
| (c) | Appropriate container(s) for storing of dirty working apparel prior to its removal for cleaning. |
Legislated requirements for equipment intended for slaughtering of food animals and for inspection, handling and storing of edible meat products are outlined in subsection 28.(1)(q) and 28.(1)(r) of the Meat Inspection Regulations, 1990.
The CFIA no longer requires prior-to-use acceptance of equipment. Operators of registered establishments will be able to use equipment based on their own evaluation of the equipment for suitability and sanitation.
Operators of registered establishments shall conform to the following procedures:
Information listed in Operating Manual must be included in the operator's sanitation and equipment maintenance programs.
a) Equipment when installed must be properly located as to allow for unobstructed operation, cleaning and inspection procedures.
b) The CFIA inspector is required to closely monitor the operation and cleanability of the equipment as often as possible during the initial 2-3 weeks of operation. When performing these monitoring activities, CFIA inspection staff will continue to judge the equipment according to the following criteria:
The inspectors will not be concerned with technical aspects of the equipment (e.g. engineering and construction of the equipment). However, they shall take immediate action if they observe anything that might indicate a negative impact on the sanitary handling of meat products.
In case of disagreements between the operator of a registered establishment and the inspector’s assessment of equipment, the operator of a registered establishment shall follow the appeal procedures as described in section 4.5 of Volume IV of the FSEP Manual. Until November 1, 2005, the operator of a registered establishment not yet FSEP recognised shall contact the appropriate CFIA Area Office. If necessary, the Chief, Plant and Equipment Evaluation will assess the situation.
The CFIA is recommending that equipment should be built in accordance with international standards describing sanitary design and construction of equipment intended for the slaughter of food animals and handling of meat products. The operators of registered establishments will have to make sure that the newly installed commercial or custom-built equipment has been designed and constructed according to Subsections 28.(1)(q) & (r) of the Meat Inspection Regulations (1990). Application of listed below international standards in the design and construction of the equipment should be beneficial in achieving the compliance with the pertinent sections of the Meat Inspection Regulations 1990:
2.7.2.1 Additional design and construction requirements for specialized equipment
2.7.2.1.1 Pumps, piping, valves and other conduits
Pumps, piping and other conduits, used to transfer products, recirculated water or water used to transport products from one machine or room to another, new or filtered recirculated pickle or brine solutions, and pipes and hoses conveying meat products within machines shall be easily disassembled for cleaning and inspection even though such piping systems may be equipped with the CIP. The systems must be equipped with easily demountable sanitary-type couplings at every direction change or be equipped with 75 mm diameter inspection ports at each direction change if the diameter of the pipes exceeds 4" and be of length to lend themselves to easy and regular cleaning and visual inspection or to inspection by devices such as boroscopes. Screw-on type clips on plastic hoses are not acceptable. Sanitary connectors are not required for steam and primary water line hoses and pipes.
2.7.2.1.2 Modified atmosphere packaging (MAP)
Modified atmosphere packaging (MAP) is generally defined as the packaging of a product in an atmosphere which has been modified so that its composition is different from that of air. The purpose of MAP is to extend shelf life by inhibiting chemical and biochemical changes and the growth of spoilage organisms. Some modified atmosphere environments may be conducive to the growth of pathogens, especially Clostridia and Listeria. Low acid food in MAP may also pose a public health threat because they do not exhibit the traditional symptoms of spoilage (such as odour, appearance change, etc.) which can warn the consumer. Thus the MAP equipment must be designed, constructed and installed to function as intended, to permit effective cleaning and sanitation, and to prevent contamination.
The following MAP assessment criteria should be addressed by inspection protocols for MAP equipment:
| (a) | The equipment should have good sealing capability (sealing pressure, time and temperature) to ensure the integrity of the seal. |
| (b) | The compatibility between the MAP equipment and the packing material should be assessed. In examining MAP equipment, consideration must be give to the particular packaging material used. Packaging material inspection criteria could include oxygen barrier, moisture barrier, sealability, toughness, rigidity, etc. |
| (c) | There should be good evacuation (vacuum)/gas flushing capability to ensure the proper MAP environment. |
| (d) | Proper gas mixing to ensure the proper blending of gases. |
| (e) | The gas should be of a quality that will prevent chemical contamination (e.g. medical grade). |
| (f) | There should be a system for warning the operator of low/no gas which could compromise the MAP environment. |
| (g) | The MAP equipment should have adequate devices and accessories to monitor the above conditions. |
While rust-resistant metal chutes do, in many instances, eliminate considerable handling and in general practice have been advantageous, care must be taken to have every part of the chute readily accessible for thorough and regular cleaning. Long chutes should be avoided whenever possible. If long chutes have to be used, then they shall be demountable for manual cleaning even if the CIP is provided. Chutes leading from edible to inedible areas shall be effectively hooded and vented.
Portable equipment used for the collection, holding and transfer of condemned and other inedible material must be of constructed of corrosion resistant material, be water-tight and covered, where necessary. This equipment must be distinctly and uniformly marked for ready identification.
2.7.2.1.5 Storage racking systems
Corrosion resistant materials shall be used for racking systems in areas with high moisture and areas where frequent cleaning with running water and chemicals is required. Painted racks are not suitable for those areas. Installation of racking systems must permit satisfactory air circulation, sanitation and protection of stored product.
Scalding equipment must be constructed of corrosion resistant material and be of sufficient capacity to permit thorough scalding with loosening of dirt and hair or feathers at the maximum rate of kill of the establishment. Scalding tanks where carcasses are submerged in hot water shall be equipped with adequate overflow facilities to prevent excessive contamination of water.
2.7.2.1.7 Smoking, cooking, and baking chambers
Where natural smoke is used, smokehouses shall be separate from smoke generators providing smoke from which undesirable resins and tars have been eliminated.
Smokehouses must be vented so that no smoke escapes into the surrounding area.
It is strongly recommended that smoking/cooking/baking chambers be equipped with two exits on opposite walls to allow only one way traffic of product. This arrangement will minimize, if not eliminate, the possibility of cross contamination of cooked product by raw product.
It is essential that each smoking/cooking/baking chambers be equipped with an accurate self-recording thermometer to ensure compliance with trichinae control policy.
2.7.2.1.8 Thermal processing equipment (retorts)
Legislated requirements are outlined in subsections 60.(h) and 60.(i) of the Meat Inspection Regulations, 1990.
Additional pertinent information can be found in appropriate sections of Chapter 15 of the CFIA Meat Hygiene Manual of Procedures.
2.7.2.1.9 Ice making equipment
Ice making equipment must be constructed of corrosion resistant materials and be designed in a way that will allow for easy cleaning and inspection.
2.7.2.1.10 Belts and belt conveyor systems intended for direct product contact
Belts with fabric carcasses or substrate materials shall have edges sealed with an acceptable compound, and ends must be joined by flexproof (finger splice) and/or thermofixed (skive splice) in such a way as to create a continuous surface with the belt. Use of laces (including spiral lace), metal clips, etc. is not allowed.
Because there is no construction standard available for the modular type belts, their acceptability can only be evaluated based on their cleanability and inspectability. Cleaning and inspection guidelines for these types of belts are listed in Chapter 3 of the CFIA Meat Hygiene Manual of Procedures. Additionally, the operator or the manufacturer of the conveyor belt should consult with Assessment for Cleanability of Belting Materials used in Meat and Poultry Processing Equipment - American National Standard ANSI/NSF/3A 14159-3 as indicated in section 2.7.2 of this chapter.
As a general rule, belt conveyor systems must be constructed is such a way as to allow for proper and complete cleaning and inspection of all components of the system. In designing and construction of such systems the fabricator should consult with applicable standards as listed in section 2.7.2 of this chapter.
Air filters must meet standards indicated with each of the following categories:
(a) Room ventilation intake of outside air to exposed meat product handling rooms of the establishment requires filters with 30% efficiency at 2 microns.
(b) Intake and outlet filters of air compressors supplying air to air powered hand tools, air used for agitation of meat products submerged in a liquid and air used to facilitate packaging of product:
(c) Air used to inject meat products to facilitate skinning and boning requires a 0.02 micron particulate filter and an activated charcoal filter capable of removing trace oil in vapour form.
All stunning equipment must be properly used and maintained according to the manufacturer's recommendations as prescribed in the stunner's Operating Manual. This manual must be available to the operator of the stunner as well as to the CFIA inspection staff at all times.
| (a) | a) Electric stunners - the effectiveness of the stunner can be assessed by observing
the following signs as described by Temple Grandin in her article published in JAVMA, Vol.204,
No. 9, May 1, 1994: "...Eye reflexes and blinking must be absent. In electrically stunned animals, eye reflexes should be checked 20 to 30 seconds after stunning. Prior to this time, eye reflexes are masked by the epileptic seizure. Veterinarians also need to check amperages, voltages, and electrode positioning to ensure that the stunner is being operated correctly..." |
| (b) | b) Captive bolt stunners and concussion guns - the effectiveness of the stunner can be
assessed by observing the following signs as described by Temple Grandin in her article
published in JAVMA, Vol. 204, No. 9, May 1, 1994: "...the limbs may move. Random limb movement should be ignored, but a limb that responds vigorously in response to a stimulus is a possible sign of return to sensibility. After the animal is hung on the overhead rail, the head must hang straight down and the neck should be limp. The tongue should hang out and the ears should drop down. Gasping and gagging reflexes are possible, but rhythmic breathing and vocalization must be absent. The animals must not have an arched-back righting reflex. Fully conscious animals suspended upside-down arch their backs in an attempt to lift their heads. ..." |
Equipment shall be installed in a manner that ensures it is easily accessible for cleaning and inspection, capable of delivering the requirements of the process, and will not cause contamination of the products during operations (e.g., bearing and lubricant reservoir locations, exhausting of steam, drainage, etc.)
Services (air, water, and electricity) shall be connected in a manner ensuring that proper sanitation of the equipment and area will be maintained. All equipment as well as service lines (e.g., water pipes, drain pipes, air hoses, etc.) shall be installed away from walls and ceilings, to provide sufficient access for cleaning purposes or shall be easily movable to permit cleaning and sanitation. Alternatively, permanently mounted equipment may be completely sealed to the wall, floor or ceiling.
The use of electric cords shall be based on both sanitary and safety considerations. Drop cords suspended from the ceiling may be retractable and used to connect portable equipment as required provided the cords are properly wired to the power source and kept in a suitably sanitary condition. Electric cords shall not be strung across the floor even on a temporary basis.
Provision shall be made for the cleaning and inspection of overhead belt conveyors without resorting to the use of ladders or mobile platforms.
The operator shall have an effective written preventive maintenance program to ensure that equipment and instruments, which control factors critical to food wholesomeness, are maintained and calibrated so they perform consistently and as intended. This program shall include a list of equipment and instruments requiring regular maintenance/calibration, the maintenance procedures, frequencies, the trained individual performing these activities, etc. The operator shall document maintenance and calibration activities. The frequencies and types of preventive maintenance activities conducted shall be based on the manufacturers' manuals or equivalent or are to be based on operating conditions that may affect the condition of equipment.
Calibration of process controlling instruments must be performed on a regular basis and by the authorized personnel only. It is recommended that all types of thermometers and probes be calibrated at least twice a year and their performance verified regularly between calibrations.
Smoking/cooking/baking chambers must be checked for the presence of cold spots at the time of the initial installation and at least twice a year thereafter.
All equipment shall be maintained so that no physical, chemical or microbiological hazards result (e.g., flaking paint, rust, excessive lubrication, cracks, crevices, dead spaces, inappropriate repair, etc.).
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