Food > Meat and Poultry Products > Manual of Procedures > Chapter 4
Chapter 4 - Inspection Procedures, Dispositions, and Monitoring and
Controls
4.1 Introduction
- 4.1.1 Control mechanisms
- 4.1.2 Construction and maintenance
- 4.l.3 Sanitation of plant and equipment (see Chapter 3)
- 4.1.4 Meat Hygiene
- 4.1.4(1) Compatibility of operations
- 4.l.4(2) Meat hygiene objective
- 4.1.5 Approved meat products
- 4.1.6 Control of meat inspection legend stamps and other government official labels,
devices or certificates
- 4.1.6(1) Stamps bearing the Meat Inspection Legend
- 4.1.6(2) Official Seals
- 4.1.6(3) Export Certificates
- 4.1.6(4) Export stickers/stamps
- 4.1.7 Chemical compounds used in registered establishments
- 4.1.8 Pest control
4.2
Preoperational Inspection and Monitoring
- 4.2.1 General
- 4.2.2 Guidelines for preoperational inspection
- 4.2.3 Action to be taken when unsatisfactory conditions are found
4.3 Antemortem
inspection
- 4.3.l Introduction and purpose
- 4.3.2 Facilities and manpower requirements
- 4.3.2.1 Special Requirements for chickens and Turkeys
- 4.3.3 Humane treatment
- 4.3.4 Procedures
- 4.3.5 Cleaning and disinfection
4.4 Humane handling and
slaughtering of food animals
- 4.4.1 Introduction and scope
- 4.4.2 Responsibilities and concerns
- 4.4.3 Delivery of food animals to slaughterhouses
- 4.4.4 Preslaughter accommodation and handling of animals at slaughterhouses
- 4.4.5 Stunning and slaughter of food animals
- 4.4.6 Enforcement actions by inspectors
4.5 Dressing procedures
- 4.5.1 Dressing procedures for cattle
- 4.5.2 Dressing procedures for swine
- 4.5.3 Dressing procedures for poultry - For ratites (ostrich, rhea, emu) see Section
4.5.3(f)
- 4.5.4 Dressing procedures for calves
- 4.5.5 Dressing procedures for sheep, lambs and goats
- 4.5.6 Dressing procedures for horses
- 4.5.7 Dressing procedures for domesticated rabbits
- 4.5.8 Policy on partial dressing of food animals in registered establishments to respond
to special requests
- 4.5.8 (1) Lambs and kids
- 4.5.8 (2) Head and feet-on poultry carcasses pattes
- 4.5.8 (3) Head-on rabbit carcasses
4.6 Postmortem inspection
- 4.6.1 Postmortem inspection of cattle carcasses
- 4.6.2 Postmortem inspection of hog carcasses
- 4.6.3 Postmortem inspection of poultry carcasses
- 4.6.4 Postmortem inspection of calf carcasses
- 4.6.5 Postmortem inspection of sheep, lamb and goat carcasses
- 4.6.6 Postmortem inspection of horse carcasses
- 4.6.7 Postmortem inspection of carcasses of domesticated rabbits
- 4.6.8 Postmortem inspection of reindeer, caribou and musk ox carcasses
- 4.6.9 Bacteriological monitoring
4.7 Summary of
dispositions
- 4.7.1 Disposition codes
- 4.7.2 Red Meat Species
- 4.7.2.1 Diseases and conditions diagnosed by organoleptic examination of carcasses and
portions thereof and/or reported to the Meat and Poultry Products Division
- 4.7.2.2 Diseases and conditions generally diagnosed and reported based on laboratory
analysis (histopathology, culture, serology, residues testing, etc.)
- 4.7.2.3 Reportable diseases (Red Meat Species)
- 4.7.3 Poultry species
- 4.7.3.1 Diseases and conditions diagnosed by organoleptic examination of carcasses and
portions thereof and/or reported to the Meat and Poultry Products Division
- 4.7.3.2 Diseases or conditions generally diagnosed and reported based on laboratory
analysis (histopathology, culture, serology, residues testing, etc.)
- 4.7.3.3 Reportable diseases (Poultry Species)
- 4.7.4 Specific Postmortem/Antemortem Conditions
- 4.7.5 Carcasses rejected by the processing plant operator
- 4.7.6 Determination of the number of carcasses to examine for in-depth inspection of
suspect poultry carcasses
4.8
Preparation of offal and other detached portions for edible purposes, for animal food, for
pharmaceutical or research use
4.9 Reinspection
- 4.9.1 Introduction
- 4.9.2 Reinspection as a monitoring process
- 4.9.3 Reinspection of imported meat products (See 10.3)
- 4.9.4 Reinspection of returned meat products
4.10
Processing, handling and special treatments
- 4.10.1 Refrigeration and related activities
- 4.10.2 Anti parasitic treatments
- 4.10.3 Processing and handling techniques
- 4.10.4 Storage of Palletized Meat Products
4.11 Non-meat food
products
4.12 Non-food products
Annex A - Curing
Annex B -
Trichinella Control Log - Click here for the PDF version
Annex C
- Canadian Poultry Inspection Program (CPIP) for Chicken, Fowl and Turkey
Annex E -
Presentation Standards for Traditional Poultry Slaughter
Annex
F - Lot Sampling and Inspection/Examination Procedures for Fresh Meat
Annex
G - List of Accepted Starter Cultures
Annex H
Annex
I - Introduction to Antemortem for Plant Employees - A Training Guide
Annex
J - Generic Protocol for Evaluating Proposed Changes to Poultry Operations and
Procedures
Annex
K - Tracking Sheet - Option Used for the Control of E. Coli
0157:H7 in Dry and Semi-Dry Fermented Sausage
Annex
L - Human Safety Guidelines for the Use of Microbial control Agents in Meat and
Poultry Abattoirs
Annex M - High
Line Speed Inspection system ( HLIS) - Beef and Swine (Click here to see Annex M in PDF Format)
Annex
N - Removal of Specified Risk Materials (SRM) from Cattle Slaughtered in
Establishments Inspected Under the Meat Inspection Regulations, 1990
Annex O - Policy on the Control of E. Coli 0157:H7 - Contamination in Raw Beef Products (Click here to see Annex O in PDF format)
Annex P - CFIA Protocol for Evaluating Bulk Container
Freezing Processes for Meat Products |
