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Food > Meat and Poultry Products > Manual of Procedures > Chapter 10 CHAPTER 10 - IMPORTS10.3 Procedures at ports of landing A port of landing is where a shipment arrives in Canada. 10.3.1 Shipments originating from countries other than the U.S.A. 10.3.1(1) Certificates (O.M.I.C.) Once a shipment is identified as containing a meat product, it must be held at the port until the inspector obtains all relevant information and has in his possession either an original meat inspection certificate or a copy thereof. The official meat inspection certificate (O.M.I.C.) (see Annex F) must be signed by an official veterinarian of the exporting country. When examining the certificate it should be verified that the meat product originate from one of the countries listed in Annex A, and also in the case of those countries not considered free from serious animal diseases, that the type of product is eligible for entry into Canada (see 10.1.2.) Only one Canadian importer must be shown on the official Meat Inspection certificate (OMIC), see 10.1.2.(1), box no. 2. If the meat products covered by a certificate originate from more than one processing establishment, the product description, number of items and net weights must be clearly indicated for each establishment and the registration number of the originating establishment must be clearly indicated alongside the appropriate entry on the certificate. Lots are based on animal species, products and producing establishment. It is preferable that only one transport container be covered by a certificate, but in the event that more containers are covered by the same certificate, it will be necessary for those containers to remain together and to proceed to the same location for inspection. If the certification is incorrect the shipment with incorrect certificate will be entered into the computer and then recorded "refused entry" for improper certification. The importer may decide to keep the shipment at the port of landing while waiting for a replacement certificate. When an acceptable replacement certificate is presented, the shipment is considered as being a new shipment and all required data must be entered again in the computer. If the importer presents a copy or a facsimile of an original replacement certificate at the port of landing, the shipment will be directed to a registered establishment for inspection. It will be inspected only upon receipt of the original replacement certificate. Visual or a full inspection will be performed as indicated on the Form AGR 1422. 10.3.1.(2) Shipments of unmarked meat products or which have been transloaded in the U.S.A. If a shipment is identified as unmarked meat products, the inspector must verify that the seal on the truck or container is from the foreign meat inspection service and the seal number has been recorded on the meat inspection certificate. Where a shipment has been transloaded in the U.S.A., the inspector must verify that the U.S. customs seal number on the vehicle (railway car, trailer, etc.) and on the certificate correspond to those recorded on the Transport and Entry Form no. 7512 of the U.S. customs, or on the record of delivery / bill of lading. The record of delivery / bill of lading must be endorsed by a US Customs stamp, applied at the point of exit from the USA to Canada. This endorsement signifies that the paperless Transport and Entry Form no. 7512, generated at the port in the USA where the shipment was transloaded, bears the same information (numbers) concerning the original official seals removed in the USA and the US Customs red ball seals that were placed on the container into which the products were transloaded, under US Customs’officer supervision. In those instances where products have entered the U.S.A. in bulk (not in transport container) the Transport and entry form no. 7512 will identify that it is the original shipment as certified by using shipping marks as opposed to a seal number. In both cases, if the seals are broken at the border, the inspector must re-seal the vehicle (truck, railway car, etc.) and the seal number must be entered on the form AGR 1422 before the shipment is allowed to go forward to a registered establishment. The inspectors in registered establishments, performing import inspections must verify that all the necessary documents, duly endorsed and bearing the required information are present. The inspectors should verify the presence and numbers of the US Customs red ball seals, against the numbers specified on the Transport and Entry Form no. 7512 of the U.S. customs, or on the record of delivery / bill of lading. 10.3.1(3) Labels A check should be made that the following categories of labels are registered and where feasible the actual labels should be verified:
(For further details see 7.5.1) It should be noted that, in the case of shipping containers for prepackaged products that have their inner markings registered by the Standard and Label Section of the Agri-Food Safety Division, a formal registration is no longer required but those containers must still be labelled with all the mandatory information, which should be verified (see Annex J and 7.17). The appropriate registration numbers for the labels of the shipment should be entered in the computer (if applicable). 10.3.1(4) Transportation vehicles Where appropriate, the transportation vehicle should be examined for all-around suitability for the transportation of meat products. Attention should be paid to cleanliness, leaking door seals and the way the product is hung or stacked. These factors are of course of greatest significance when product is being shipped unboxed. In those instances where other products are in the same vehicle as meat products, a check must be made with regard to their suitability for common transport. This can be done initially by questioning the driver and examining the total manifest. Unsatisfactory mixed loads are to be refused entry. If doubt exists the vehicle should be forwarded under seal to a registered establishment for detailed inspection. Where refrigerated or frozen products are involved, a check of the inside temperature of the vehicle should be made, temperature logs should be checked, and in the case of refrigerated carcasses, etc., the internal temperature should be taken. Where unsatisfactory conditions in respect of cleanliness, temperature, mixed load, etc. are found, they should be considered as grounds for refusing the shipment if, in the inspector's opinion, the wholesomeness of the product has been jeopardized. If the product is described as unmarked (see 7.13), a check should be made to see that the vehicle is sealed with an official seal. If not the shipment is to be refused entry (see Annex N). 10.3.1(5) Shipments forwarded inland for inspection Cooked, frozen, tubed, boneless beef from approved countries must be inspected at cold storages close to seaports and having facilities approved for such inspection. Such shipments shall not be forwarded inland for inspection and shall not be inspected at slaughter or processing establishments. Customs officers must refer all meat shipments to an officer of Agriculture Canada for clearance in accordance with the procedures outlined in Annex L. Clearance consists of checking the certification and label registration (if applicable) of the meat shipment and completion of the import inspection report. Shipments with satisfactory certification and label registration should be allowed to go forwarded to a registered establishment for inspection either directly or via a sufferance warehouse. In the case of lots from the U.S. which are not assigned for inspection allowed to proceed to their destination without restriction. A statement of financial responsibility is no longer required to be filed by the importer. His name and address must be entered into the computer system. When a shipment is sent from the port to an inland location for inspection it must be under control of the Branch. The original meat inspection certificate shall in all cases be presented at the registered establishment where the import inspection of the meat product is carried out. 10.3.1(6) Completion of the Import Inspection Report Form AGR 1422 (see 10.2.3.) An accurate completion of this form is essential and although much of the required information can be copied from the Official Meat Inspection Certificate, verification of this information should be made by an examination of the actual product, where this is feasible. In particular the product description, establishment number and the weight of the shipment should be verified. If the AGR 1422 is computer generated, an inspection assignment will also be generated i.e. full or visual inspection. If a shipment arrives at a port where there is no computer terminal, or at a time when the Import Control System is not functional, the shipment is to be given a full inspection assignment. 10.3.2 Shipments originating from the U.S.A. 10.3.2(1) Procedures for U.S. Meat Products Entering a Port of Landing with Import Control System (Computer System) After checking the certificate and, if necessary, the manifest, the shipment information should be entered into the Import Control System on a lot basis. In the case of a lot described as unmarked or unstamped, a check that the vehicle or containers are sealed must be made and a decision to permit entry or to reject made (see 10.3.1(4)). If, however, there are doubts about the shipment and a decision cannot be clearly made, the inspector may permit forwarding of the shipment to an inspection facility for unloading and inspection. When a visual inspection (i.e. skip lot) assignment is generated the inspector should release the shipment unless there are suspicions about the shipment. In this case the inspector should follow the same procedures as for full inspection. It should be noted that shipments of unmarked meat products must always be forwarded to a registered establishment under official seal. For all full inspection lots, doubtful shipments and unmarked meat products one of the copies of the AGR 1422 is to be mailed to the inspector at the establishment of destination as a control measure. In the event that the import control system is not functioning, then the officers at the ports of landing will have to follow the procedures outlined in Section 10.3.2.(2) below. 10.3.2(2) Procedures for U.S. Meat Products entering at a Port of Landing without Import Control System (Computer System) After checking of the certificate and, if necessary, the manifest, the shipment information should be entered on the Import Inspection Report Form (AGR 1422). In the case of a lot described as unmarked or unstamped, a check that the vehicle or containers are sealed must be made and a decision made to permit entry, or to reject (see 10.3.1(4)). All lots entering through these ports are to be designated for full inspection. 10.3.2(3) Certificates All shipments from the U.S. will have to be accompanied by the original inspection certificate, and all certificates must be collected by the officers at the port of landing, except those covering shipments selected for inspection. In this instance the original certificate will accompany the shipment to the inspection point. Similarly, for in bond shipments, the original will accompany the shipment to the bonded warehouse. In the case of a 'skip lot' (visual inspection) where the certificate is wrong, this must be entered into the computer and shipment recorded refused for improper certification. It is necessary to obtain a replacement certificate before the shipment can be allowed to enter. Should the importer decide to get and present a replacement certificate at the port of landing the shipment will be re-entered into the computer and a new AGR 1422 will be printed. If he produces an original replacement certificate the new AGR 1422 will determine the new status of inspection for that shipment. But, if he obtains and presents a copy or a facsimile of an original replacement certificate, the shipment will be directed to a registered establishment for inspection. It will be inspected only upon receipt of the original replacement certificate. 10.3.2(4) Labels See section 10.3.1.(3). 10.3.2(5) Transportation Vehicles See section 10.3.1.(4). 10.3.2(6) Shipments forwarded inland for inspection See section 10.3.1.(5). 10.3.2(7) Import Inspection Report Form (AGR 1422) In the case of unmarked or unstamped meat product shipments, the word 'unmarked' or 'unstamped' should be entered beside the product description.
The distribution of the AGR 1422 Computer Generated Forms is as follows:
NOTE:For all full inspection lots, doubtful shipments and unmarked meat products, one of the copies of the AGR 1422 is to be mailed to the inspector at the establishment of destination as a control measure. All "unmarked" meat products, "chosen for inspection" or not, must be directed to a registered establishment for further processing. 10.4 Procedures at inspection points 10.4.1 Certificates and forms AGR 1422 Before proceeding with inspection, the inspector shall have in his possession the original Official Meat Inspection Certificate and the appropriate parts of form AGR 1422 which must be checked against the product received. The products shall not be inspected until the inspector has received the required documents. 10.4.1(1) Count Verification Occasionally shipments are received which contain more or less product than stated on the certificate. This may be acceptable but entries on form AGR 1422 shall be amended to reflect this. For each lot of imported product being inspected, the inspector shall count the number of shipping units (pieces, packages, containers) and compare it to the amount stated on the O.M.I.C. If the figures differ, import inspectors shall follow the procedures outlined below for underage or overage. a) Underage When the number of shipping units is less than the amount stated on the certificate, import inspectors shall perform the following procedures: 1. Accept the lot and the import inspection may follow. The form AGR 1422 shall be corrected by crossing out the incorrect count and net weight and entering the correct figures. Each correction shall be initialled by the importer or his/her representative. The corrected data shall be entered into the ICS at the same time as the result of import inspection. 2. Replacement certificates are not required for underages. b) Overage When the number of shipping units is more than the amount stated on the certificate, import inspectors shall perform the following procedures: 1. The lot is either accepted and the inspection may follow or it is ineligible for reinspection based on the following table.
2. If the overage is within the limit stated in the table for the applicable lot size, Import inspectors shall accept the lot and the inspection may follow. The form AGR 1422 shall be corrected by crossing out the incorrect count and net weight and entering the correct figures. Each correction shall be initialled by the importer or his/her representative. The corrected data shall be entered into the ICS at the same time as the result of import inspection. Replacement certificates are not required for overages within the limit. 3. If the overage exceeds the allowable limit for the applicable lot size, the lot (including the overages) is ineligible for import inspection and the shipment shall be entered into the ICS as refused. However, the importer may request a replacement certificate, listing the actual count and net weight. In such occurrences, the import inspector shall retain the lot (including the overages) until a replacement certificate is obtained. 4. If a replacement certificate is obtained, a new form AGR 1422 shall be generated and the import inspection may follow. 10.4.2 Labels A check is to be made to determine if applicable shipping and consumer labels are registered (see 10.3.1(3)). In addition, labels should be examined and checked for accuracy. 10.4.2(1) Lot disposition for shipping container label compliance A. The lot shall be rejected if any sample unit fails to meet Canadian labelling requirements (for labelling of shipping containers see Annex J of this chapter). B. For rejected lots, the broker/importer or representative may be allowed by the inspector, to sort the lot by removing all non-complying containers; or may correct any labelling deficiency, except shipping marks, by relabelling, stenciling, or obliterating the incorrect markings on all non-complying containers. C. An Inspector shall refuse entry of any shipping container on which the shipping marks are missing, incorrect, or are completely illegible, i.e., no character of the shipping mark is identifiable. However, shipping containers on which part of the shipping marks is legible are permitted entry provided the identifying characters are identical to complete shipping marks of the other containers in the lot. In addition, shipping containers on which the shipping marks are missing, incorrect, or are completely illegible will be permitted entry provided an official of the foreign government inspection and certification agency responsible, affixes shipping marks to these containers. These shipping marks must be affixed in accordance with Canadian labelling requirements, under the supervision of an inspector, in an establishment registered for inspection of imported meat products. D. Lots rejected for shipping marks and shipping carton labelling deficiencies may be reoffered for reinspection provided all non-complying containers were removed or corrected. In cases of partial rejection, the complying part of the shipment may be accepted on basis of the original OMIC and the quantities originally entered in to the Import Control System must be corrected. The sorted out, non complying, part of the shipment may be accepted, following correction of deficiencies and on basis of a replacement OMIC. In cases of entire shipment rejections, the original OMIC is to be stamped as having been rejected and the shipment is to be rejected on the Import Control System. A replacement OMIC will be required when the shipment is represented for inspection, following correction of deficiencies. Accordingly, the inspector shall select the appropriate sample size in accordance with the sampling plan and reexamine the lot. E. Rejected lots, pending correction, must remain under inspector's control, preferably by being placed under detention. F. The additional inspection duties, related to supervision of the correction of the deficiencies may, in future, be subject to cost recovery. The inspection may only be undertaken at establishments registered for this activity which meet the basic requirements outlined in chapter 2 (see 2.8.21.). 10.4.4 Sampling and inspection procedures for fresh meat other than poultry meat, packed in boxes or combos 10.4.4(1) Visual inspection Shipment must be totally unloaded and staged so that all containers are visible. Inspectors visually scan the shipment to identify any evidence of damaged or stained cartons, and to verify outer labels. No containers are to be opened at this time. A check should also be made for any objectionable odour. In those instances where suspected or actual unsatisfactory conditions are found, then a full inspection of affected containers must be carried out. 10.4.4(2) Full inspection (A) Sampling The shipment must be totally unloaded before sampling. The number of sample units required is determined using the sampling plans provided (see 10.4.4.(2)(E)). These sampling plans are based on 27 kg units. Therefore a sample unit = 27 kg of product. Thus for 27 kg boxes (+/- 4.5 kg) the number of sample units will correspond to the number of boxes. For smaller boxes, the number of boxes to be selected is as per the following formula.
Once the number of sample units has been determined, a random selection of the samples is made by the inspector. (For random sampling procedures, see 10.4.6(9)). When dealing with product in combo bins, the required number of 27 kg sample units are to be withdrawn from at least 25% of the total number of combo bins in the shipment. It should be noted that some of the sampling plans indicate steps A and B. In making the initial sample selection, step A is used. The inspection findings will determine if step B is to be used (see 10.4.4.(2)(D)). (B) Preparation of products for inspection Once the sample for inspection has been selected, it should be presented for inspection as follows: (i) In the case of bone-in cuts such as frozen lamb legs, frozen lamb racks, frozen pork hams, etc., the cuts may be inspected in the frozen condition. (ii) In the case of large frozen boneless cuts such as beef clods, boneless pork shoulders, etc., the cuts must be tempered prior to inspection. (iii) Frozen boneless meat other than described in (ii) above must be completely thawed in its entirety prior to inspection. (C) Inspection procedures Imported boneless or bone-in meat products shall be inspected to ensure that they meet the general import requirements as outlined in Section 123 of the Meat Inspection Regulations, 1990. In addition, the following procedures should be followed: (i) Stamping and/or labelling of individual cuts must be verified. In the case of manufacturing boneless beef, where the individual pieces vary greatly in size, at least one legible stamp is required to be present on top of the block. The stamp should be placed on one of the larger pieces and should be visible to the inspector upon opening the box. For further information on the labelling requirements, see annex N. (ii) boneless and bone-in meat, should be carefully examined for the presence of pathological conditions such as abscesses, etc., spoilage, contamination with ingesta, faecal material, hair, grease, rail dirt, foreign material, presence of speargrass, blood clots, pieces of hide, and in the case of boneless product, bone or cartilage (gristle) pieces. Cuts should be checked for correct stamping. In the case of "Long Life Chilled Meat Cuts" which are individually packaged in fully marked cryovac bags. Thus packaged cuts are then placed inside another impermeable bag in which the air is then replaced by carbon dioxide. Rigidity of the outer bag is maintained by a layer of cardboard carton between it and the cryovaced cuts within. The outer bag bears no label, but is placed inside a fully marked cardboard box. As a result of the cardboard layer between the outer bag and cryovaced cuts within, the outer bags of the sample have to be open to examine the cuts. Some of the cryovac bags may also have to be opened should the inspector adjudge it necessary. Shelf life of the cryovaced cuts, after the outer bag is open, is about 5 days. Since the shelf-keeping capacity of the meat product depends on the integrity of the outer bag and on continuous maintenance of product temperature of -1.5C (+0.5C), signs of deficiency in these two parameters should be viewed with suspicion. Loss of integrity of the outer bag will lead to brown discolouration of the meat and the loss of temperature control will result in characteristically unpleasant odour. (iii) Beef hearts should be checked to see that they have been adequately washed free of blood clots and correctly trimmed and properly incised (ref. 4.6.1(b), 4.8(e)). (iv) The inspector will examine the product thoroughly and classify defects found according to the appropriate defect criteria table (see section 10.4.4.(2)(G) or 10.4.4.(2)(H)). (v) The inspector must refer to Annex M to determine if it is necessary to take samples for laboratory analysis. In the case of species verification, the procedures outlined in section 5.6.2 must be followed. (D) Disposition A decision to accept or reject is made on the defects found. One or more critical defects means the shipment is rejected. With respect to major and minor defects, the decision criteria given in 10.4.4.(2)(E) are to be used. If upon completing inspection on the basis of Step A, the shipment can be clearly accepted or rejected no further sampling and inspection is required. If the number of major defects or the total number of defects (minor alone or combination of major and minor) falls between the accept and reject numbers, a second sampling and inspection as per step B is done. The defects found are added to those found at Step A and the total numbers are then used to accept or reject the shipment. N.B. Total defects are only used if the reject level for major defects has not been exceeded. The reconditioning of unsatisfactory product is not permitted. Under special circumstances, where part of a shipment may have suffered damage due to problems encountered en route, sorting of the shipment prior to inspection, relabelling, etc. may be permitted but this may only be done on the specific instructions from the regional Director General. When the meat sample has been judged unsatisfactory and rejected, all shipping containers of the sample units shall be clearly identified (e.g. mark, code, etc.) in such a way as to permit locating the same samples in the event that a 2nd inspection is requested. (E) Sampling plan and decision criteria - Product in 27 kg units
(F) Examples (i) Shipment weighing 18,144 kg, packed in 27 kg boxes. Sampling plan 4 is selected, which means that 15 boxes are to be randomly chosen. Findings are as follows: critical = 0 major = 3 minor = 3 total = 6 The shipment is rejected on the basis of 3 major defects, even though the total number of defects is acceptable. (ii) Shipment weighing 9,999 kg, packed in 9 kg boxes. Sampling plan 3 is selected which means that 9 sample units are required. The number of boxes to be selected is calculated as follows:
Findings are as follows: critical = 0 major = 1 minor = 3 total = 4 The shipment can not therefore be accepted or rejected at this point since the number of major defects lies between 0 and 2. Step B is therefore followed, which means that another 3 units must be selected. Therefore the number of boxes sampled will be 3 x 27 ÷ 9 = 9. Findings are as follows: critical = 0 major = 0 minor = 4 total = 4 These defects are added to those found at step A giving totals as follows: critical = 0 major = 1 minor = 7 total = 8 The shipment is accepted. (G)DEFECT CRITERIA FOR MEAT FROM CATTLE AND CALVES
(GD means Greatest Dimension: > means Greater Than; < means Less Than) (G) (cont'd)DEFECT CRITERIA FOR MEAT FROM SHEEP, LAMB, GOAT AND EQUINE
(GD means Greatest Dimension: > means Greater Than; < means Less Than) (H)DEFECT CRITERIA FOR MEAT FROM SWINE
(GD means Greatest Dimension: > means Greater Than; < means Less Than) 10.4.5 High Quality Beef from the U.S.A. Under the changes to the administrative system recently instituted regarding the import of beef and veal in fresh, frozen and chilled form, High Quality Beef is allowed to be imported into Canada from the U.S.A. Imports into Canada of fresh or chilled beef meeting the definitions and other requirements set below are excluded from the quotas. Definitions of High Quality Beef 1. A carcass or cut from cattle not over 30 months of age that has been fed at least 9 kg (20 lbs) total feed per day for at least 100 days on a nutritionally balanced, high energy feed ration containing no less than 70% grain (it is understood that U.S.D.A. grades prime and choice automatically meet the definition above). 2. Beef quarter, wholesale cut, boneless primal and subprimal cut or portioned steak, that, when packed for shipment, has an internal temperature in the rib eye muscle of less than 4C and that it is from a carcass weighing a minimum of 273 kg (602 lbs) and a maximum of 386 kg (851 lbs) from cattle not over 30 months of age and having:
Certification In the case of High Quality Beef imported from the U.S.A., the usual U.S.D.A. FSIS form 9060-5, Meat and Poultry Export Certificate of Wholesomeness (see Annex G) will be used and will carry the following statement in the remarks block: "The beef described above meets the High Quality definition." Inspection During the inspection of the beef imported from the U.S.A. and certified by the U.S.D.A. as High Quality Beef, the inspector must satisfy himself that the beef falls under one of the above definitions. In the case of uncertainty, the inspector should consult a grading inspector from the Food Inspection Directorate.
10.4.6 Sampling and inspection procedures for meat products packed in hermetically sealed containers The following procedures have been taken from the Visual Inspection Protocol for low acid and acidified low acid foods in hermetically sealed containers which was developed cooperatively by Health Canada, Department of Fisheries and Oceans and Agriculture and Agri-Food Canada. (1) Definitions The following definitions apply: CANNED FOOD: means a commercially sterile low acid or acidified low acid food packed in hermetically sealed containers. COMMERCIALLY STERILE: means the condition obtained in a food which has been processed by the application of heat alone or in combination with other treatments to render the food free from viable forms of microorganisms, including spores, capable of growing in the food at temperatures at which the food is designed normally to be held during distribution and storage. CONTAINER: means the individual can or package containing the food product. CULL: means the removal of containers with serious defects from a lot of low acid or acidified low acid foods. CULL REPORT: means the Report submitted to the Regulatory agency having jurisdiction by the Legal agent detailing the procedures he used to cull the inspection lot and the number of affected containers that were removed and the number & types of defects found. GOOD ORDER: means acceptable to the inspector to that point in the inspection protocol. HERMETICALLY SEALED CONTAINER: means a container designed and intended to be secure against the entry of microorganisms including spores. INSPECTION: means the physical examination of a lot of low acid or acidified low acid canned foods for the presence of serious defects. INSPECTION LOT: means a lot limited to one container type and size, one product type and style, originating from one processing establishment normally bearing one identical lot or production day code. In some cases, where production codes involve small quantities, or where goods are presented for inspection as mixed codes, the legal agent may request, subject to agreement by the regulatory agency having jurisdiction, that more than one production code form an inspection lot. The decision of the inspection applies to the entire inspection lot. INSPECTOR: means a person with adequate training who is charged with the responsibility of inspecting a lot of low acid or acidified low acid foods in hermetically sealed containers for the presence of serious defects. LABORATORY: means a laboratory acceptable to the regulatory agency having jurisdiction. LEGAL AGENT: means the person or company by whom or for whom the food was produced for sale or distribution. For meat products the legal agent is the importer. MECHANICAL SCREENING PROCEDURE: means the use of a dud detector, or other automated equipment. REINSPECTION: means the inspection of the good order containers in a lot of low acid or acidified low acid foods for the presence of serious defects after the lot has been culled. SAMPLING AND SAMPLE SIZE: The sampling plan is based on a two class attribute acceptance plan. Inspection: sample size (n) is 200 containers and the acceptance number (c) is zero (0) serious defects. Reinspection: sample size (n) is 1250 containers and the acceptance number (c) is zero (0) serious defects. OVERVIEW INSPECTION: means a visual examination of the cases of the inspection lot to determine their condition. SERIOUS DEFECT: means any container: a) which is swollen, These defects are described in the Metal Can Defects Manual. Some products may appear slightly swollen due to overfilling by design or due to gas packing. If this is verified by the inspector, these containers are not considered to be swollen. SORT: means the segregation and control of cases that have been damaged during storage or transportation. (2) Visual inspection Shipment must be totally unloaded and staged so that all cases are visible. Inspectors visually scan the shipment to identify any evidence of damaged or stained cartons, and to verify outer labels. No containers are to be opened at this time. A check should also be made for any objectionable odour. In those instances where suspected or actual unsatisfactory conditions are found, then a full inspection of affected cases must be carried out. (3) Full inspection (i) Inspection Equipment It is recommended that inspectors be equipped with the following items during each inspection, however additional items may be required:
Lighting For the detailed inspection of the 200 selected containers, and any reinspection, the light used must be a minimum of 100 foot candles. If the inspector feels the lighting does not meet this requirement, a light meter should be used to evaluate the lighting. (ii) Identify and locate inspection lot Prior to inspecting a lot, the inspector should obtain the following information:
(iii) Ensure lot accessibility The inspector must have adequate access to the inspection lot. If, in the inspector's opinion, the inspection lot is inaccessible due to the presence of other lots or the manner in which it is stored, and the inspector deems access is required, then the inspection lot must be moved to an area which allows the inspector to adequately examine the cases. (iv) Overview Inspection The presence of damaged cases must be assessed. The inspector should determine if any sort has been done, and if so, should verify that it has been done properly. If the results of this inspection show: A) No wet, stained or damaged cases, commence inspection. See section 3(v) B) The presence of wet, stained or damaged cases. DETAIN THE WHOLE INSPECTION LOT. Proceed to section (4) - Wet, Stained or Damaged Cases. (v) Inspection Inspections shall be carried out by the inspector. A) Selection of containers Select a minimum of 40 cases, representative (see Section 9 - Random Selection) of the inspection lot and take no more than five containers from each of the cases. Where there are less than 40 cases in a inspection lot, select the appropriate number of containers out of each case to make up the required number. For inspection lots having less than two hundred containers, the entire inspection lot must be examined and the total number of containers must be recorded on the report form. All two hundred containers shall be examined by the inspector and the result of the examination recorded and maintained on file. B) In the case of both shelf stable and pasteurized meat products, the inspector must verify the cans to ensure that: (1) In the case of canned meat products with lithographed labels where
(2) In the case of canned meat products with removable labels, the name of the country of origin or an internationally recognized code for that country (see 10.2.1(3)), the establishment number, the code for production date and type of product be permanently marked on the body of the can. C) Label removal The label should be removed from containers only if it is necessary to ascertain the presence and nature of a defect (eg. side seam defects, corrosion, rust or stained labels). If the label is removed, both surfaces of the label and the container must be examined for any indication of defects such as stains or evidence of external corrosion. The inspector must refer to Annex M to determine if it is necessary to take samples for laboratory analysis. (vi) Decision If the results of the visual examination show: A) No serious defects, permit distribution of inspection lot. (vii) Serious Defects All containers with serious defects shall be retained by the inspector and the defects identified. No sale or distribution of the inspection lot is permitted. Control of all defective containers must be maintained until a final decision is reached as to the disposition of the inspection lot. Note: When swollen or leaking container(s) are found, the cause must be determined. Proceed to section (6) - Swollen or Leaking Containers. (vii) Disposition of the inspection lot Inspection lots, where the sample contains one or more serious defects, exceed Canadian requirements and are not permitted for sale or distribution in Canada. The legal agent normally has three options: A) Re-export the inspection lot with the approval of the inspector. If the Legal Agent requests permission to cull the inspection lot, proceed to section (5) - Inspection lot Culling.
(4) Wet, Stained or Damaged Cases (i) Investigation The inspector will examine the wet, stained or damaged cases and their containers in order to determine the reason the cases are wet, stained or damaged. Cases in close proximity to the wet, stained or damaged cases should also be closely examined to determine if they may be the source of the problem. If the problem is due to: A) Swollen or leaking containers: No further inspection until the cause of the swelling or leakage has been determined. Proceed to section (6) - Swollen or Leaking Containers. B) Physical damage to cases and/or containers (e.g. forklift) or other reasons (eg. water damage, leakage from another inspection lot): Suspend the inspection until the wet, stained or damaged cases are segregated from the inspection lot by the legal agent. If wet or stained cases are due to leaking containers from other lots of foods in close proximity to the inspection lot, the lot which is the source of the problem must be identified and detained for further examination. (ii) Sorting of wet, stained or damaged cases If the legal agent chooses to sort the inspection lot, they must ensure that the wet, stained or damaged cases are segregated from the rest of the inspection lot. Proceed to 4(iii). If the legal agent does not sort the inspection lot, the lot remains under detention and is not permitted for sale or distribution. The legal agent has two options: A) Re-export the inspection lot with the approval of the inspector. B) Destroy the inspection lot under the supervision of the inspector. (iii) Identification The number and location of wet, stained or damaged cases segregated from the inspection lot must be recorded. The legal agent must maintain control of these cases until a final decision on the inspection lot has been taken by the inspector. (iv) Inspection of containers from wet, stained or damaged cases The legal agent is responsible for examining the containers from the wet, stained or damaged cases. All containers showing evidence of stains or damage must be removed from the cases by the legal agent. The inspector will examine all the segregated containers and if any serious defects, other than serious defects caused by physical damage, are noted, they shall be part of the official sample taken for inspection. The good order containers from the wet, stained or damaged cases may be returned to the inspection lot. The affected containers from the wet stained or damaged cases must be kept under detention and disposed of under the supervision of the inspector. Note: If the inspector confirms that the defect is due to physical damage and if the legal agent chooses not to remove the affected containers in the wet, stained or damaged cases, those cases shall be destroyed under the supervision of the inspector. (v) Good Order Cases Proceed to Section 3(v) to carry out an inspection on the containers in the good order cases.
(5) Inspection Lot Culling (i) Authorization The legal agent shall request, in writing, authorization from the inspector prior to culling a inspection lot and must provide the agency with a written procedure outlining the culling operation. An evaluation of the nature and number of defects observed during the inspection and the written procedure for culling submitted by the legal agent will be used to determine if a permission to cull will be granted. If the submitted procedure is not acceptable, the inspector shall advise the legal agent in writing. (ii) Decision A) Cull permitted The legal agent is responsible to ensure that the cull is carried out according to the written procedure submitted to the inspector. After the completion of the cull, the inspection lot shall be re-inspected by the inspector. Proceed to section (7) - Reinspection. Note: All defective containers that are culled from the inspection lot, must be segregated by the legal agent and kept for inspection by the inspector. A cull report, detailing the number and types of defects, must be submitted to the inspector at the completion of the cull. B) Cull not permitted If the nature and quantity of serious defects indicate that culling would not be effective in removing these defects from the inspection lot or if the presence of swollen or leaking containers cannot be related to a serious defect or overfills, then the cull shall not be permitted. The inspection lot will not be permitted for sale or distribution. The legal agent normally has two options: 1. Re-export the inspection lot with the approval of the inspector. 2. To destroy the inspection lot under the supervision of the inspector.
(6) Swollen or Leaking containers (i) Laboratory analysis All swollen and leaking containers must be submitted to a laboratory to determine the cause of the swelling or leakage. Each container and its contents will be tested using appropriate microbiological methods. (ii) Notification and Evaluation If the reason for the swollen or leaking containers is due to: A) Under processing Health Protection Branch must be notified immediately. Consideration will be given to a Class I recall if there is any possibility of this or similar product being in distribution. An inspection lot which contains any swollen or leaking containers which can not be related to a container defect or overfill is rejected. If the reason for the swollen or leaking containers is due to: B) Container defects The inspection lot cannot be sold. The legal agent normally has three options: 1) Re-export the inspection lot with the approval of the inspector. If the Legal Agent requests permission to cull the inspection lot, proceed to section (5) - Inspection lot Culling. If the reason for the swollen or leaking containers is due to: C) Overfills Inspection lots with swollen containers due to overfills are a violation of Section B.27.003 of the Food and Drug Regulations and cannot be offered for sale or distribution in Canada. Where the swollen containers are not due to underprocessing, the inspection lots may be culled. Some products may appear slightly swollen due to overfilling by design or due to gas packing. If this is verified by the inspector, these containers are not considered to be swollen. Note: Culling of any inspection lot containing swollen or leaking containers will only be permitted in those cases in which the cause of the swelling or leaking has been identified and the cause of the swelling or leaking is not due to underprocessing.
(7) Reinspection Reinspection will be carried out by the inspector. (i) Selection of Containers Examine the culled defective containers in conjunction with the cull report to determine the level and type of defects. Evaluate the report to determine if a Health Hazard Evaluation as to the acceptability of the inspection lot is required. A minimum of 1250 containers will be selected. Select a minimum of 250 cases at random from the inspection lot. (See Section 9 - Random Sampling). No more than five containers are to be taken from each of the cases. Where there are less than 250 cases in an inspection lot, select the appropriate number of containers out of each case to make up the required number. Where there are less than 1250 containers in the inspection lot, each container must be examined and the number examined must be recorded on the report form. Where the product after culling has been stacked right on skids and not in cases, the 1250 containers must be selected in a manner representative of the inspection lot. Sample Examination: Examine each container for the presence of defects. The label should be removed only if it is necessary to ascertain the presence and nature of a defect (e.g. stains, external corrosion, etc.). (ii) Decision A) No serious defects - the inspection lot may be offered for sale or distribution. B) One or more serious defects - The inspection lot may not be offered for sale or distribution. The legal agent normally has two options: 1) Re-export the inspection lot with the approval of the inspector. 2) To destroy the inspection lot under the supervision of the inspector. (8) Reporting Forms The following forms are for reporting the results of the visual inspection of low acid or acidified low acid foods in hermetically sealed containers: 1. Visual Inspection of Low Acid and Acidified Low Acid Foods in Hermetically Sealed Containers - Form HC/SC 4331 (12-94) 2. Metal Can Defects Identification and Classification Report - Serious Can Defects - Form HC/SC 4332 (12-94) (9) Random selection of cartons for Inspection 3(v) and Reinspection 7(i) To randomly select the required number of cartons (40 for inspection and 250 for reinspection), it is necessary to make use of a random number table one of which is provided in Section 10.4.6(10), and to develop a numbering system for the cartons. Each inspector may develop his own system for numbering the cartons, but having developed a system, he should use the same one each time. Eg. of carton selection for reinspection (250 cases): The shipment of 320 cartons is off-loaded and placed on 8 pallets. The pallets are assigned an order starting at the left front corner as follows: Each pallet contains 40 cartons arranged in 8 layers of 5 cartons. Cartons are then numbered consecutively starting at the lower left corner of pallet A (see diagram II), then progressing through each pallet in order, so that what was carton one (1) in pallet A becomes carton 41 in pallet B, and so on, as indicated in diagram I. Starting anywhere in the random number table, pick a number and select the first 250 numbers below 320, working either along a row or down a column from the starting number; ignore numbers above 320. For example, the selected starting number is in row 16, column 004, i.e. 118. By working along row 16, then 17, etc., the numbers selected would be 118, 292, 282, 201, 191, 86, 217, 184, 34, 264, 150, 25, 100, etc. Alternatively, if we go by column 004, the numbers would be 118, 133, 81, 195, 196, 167, 221, 147, 40, 135, 129, 172, 98 etc. (Since 196 is repeated, it is discarded and an extra number is chosen). Once the required number of cartons has been selected, the appropriate cartons should be identified before being removed from the pallets. The importer is responsible for seeing that the correct cartons are then presented for inspection.
(10) Pasteurized Meat Products Preservation of the products depends on refrigeration. Container integrity is of secondary importance in evaluating acceptability. At the port of landing, temperature records must be examined and the findings reported on the form AGR 1422. At the inspection point, temperature records covering the transportation period from the port of landing must be examined. It is also important to ensure that the sampling and inspection procedures do not jeopardize the required refrigeration temperature. If it is found that at any stage, the temperature of storage has exceeded that specified on the label or 10oC, whichever is less, or if the temperature records are incomplete, the following procedure is to be followed: The shipment is to be held and five (5) containers selected and submitted to the laboratory. A detailed report on the inspector's findings is to be submitted to the Chief, Import Programs. Provided refrigeration has been maintained and if numbers permit, thirty (30) containers are to be selected, drawn as representatively as possible from selected cartons. Where less than thirty (30) containers are present in a lot, all must be selected. Examination of the containers is the same as for shelf stable products. (10) RANDOM NUMBERS TABLE Column Row 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 01 445 639 436 148 263 588 263 843 078 310 293 391 724 160 854 883 384 10.4.7. Sampling and inspection procedures for meat products not dealt with in 10.4.4 or 10.4.5 or 10.4.6 10.4.7(1) Visual inspection See section 10.4.4(1). 10.4.7(2) Full inspection (A) Sampling (i) Whole poultry carcasses Whole poultry carcasses must be sampled and inspected in accordance with the processed poultry inspection manual (regardless of the sampling plan generated by the computer system for full inspection). Note: Poultry carcasses should be checked for complete removal of kidneys (except for broiler chickens), crops, windpipes, lungs, etc. (ii) Other meat products The square root of the quantity shipped, e.g. cartons, combos, etc., should be calculated, and this number subsequently inspected. In selecting the required number the inspector must make, every effort to ensure that the sample is as representative as possible. This will require unloading of the whole shipment to establish the nature of the load and to allow for random sampling by an inspector of cartons within the lots present. For example, in a shipment which contains more than one product and/or which originates in more than one establishment, the square root of each of the products from each of the plants shall be examined. All the products covered by one certificate is considered to be one shipment. (B) Preparation of products for inspection Once the sample for inspection has been selected, it should be presented for reinspection as follows: (i) In the case of frozen, cooked, tubed, boneless beef, a piece of approximately 7.5 cm should be cut out from the centre of each tube in the square root sample, in the frozen state. These pieces are then to be completely thawed and the remainder of the cut tubes returned to the original cartons and kept frozen. If the inspection results are satisfactory, the thawed sample should be immediately used in production, or if this is not possible, it should be treated as condemned material. (ii) In the case of consumer packaged items in a shipping container such as TV dinners, soup mixes, frozen poultry parts, etc., these should be removed from the shipping cartons when presented for inspection, so that the individual packages can be properly examined. (iii) In the case of frozen carcasses (ex: lamb, goat, etc.), these must tempered prior to inspection. (C) Inspection Procedures Imported meat products shall be inspected to ensure that they meet the general import requirements as outlined in Section 123 of the Meat Inspection Regulations, 1990. The following procedures should be followed: (i) Carcasses should be carefully examined for the presence of pathological conditions such as abscesses, etc., spoilage, contamination with ingesta, faecal material, hair, grease, rail dirt, foreign material, presence of spear grass awns, blood clots, pieces of hide. Any amount of identifiable ingesta or faecal contamination is considered to be a critical defect and the shipment must be refused entry for contamination. Carcasses should be checked for correct stamping. Carcasses, complete sides and quarters should be carefully examined for the presence of grade stamps and/or roller brands identifying the grade name if the product is identified as graded. In the case of ungraded product, marks will not appear on the product (see Annex Q). (ii) Livers should be examined for pathological conditions, contamination, etc. (The hepatic lymph nodes need not to be attached.) (iii) Frozen TV dinners, etc. should be checked to ensure proper freezing and integrity of packages. (iv) Casings should be examined for proper preparation, including freedom from intestinal contents and for adequate salting where applicable. (v) Cured meat products packed in brine should be examined, as are fresh meats products, and from time to time a simple boiling test conducted to determine that the meat is cured (cured meat, when boiled, should not undergo a colour change). In the case of all products bearing consumer labels, these should be checked to ensure that all mandatory requirements (see chapter 7) are present in both official languages. This procedure is required since the inspector has no way of knowing if the label used is in fact the label that was registered by the Standard and Label Section of the Agri-Food Safety Division. Note: The inspector must refer to Annex M to determine if it is necessary to take samples for laboratory analysis. In the case of species verification, the procedures outlined in section 5.6.2 must be followed. (D) Disposition Inspectors must make a judgement based on their findings during inspection. The types and numbers of defects found must be assessed for their significance. It should always be born in mind that the sample selected is intended to be representative of the shipment as a whole, and it should be assumed that defects found in the square root sample will occur in the same proportion in the remainder of the shipment. In those cases where the inspector is undecided as to what his judgement should be, he should select a further sample for inspection and, if necessary, contact his supervisor for assistance in reaching a decision. The reconditioning of unsatisfactory product is not permitted. Under special circumstances, where part of a shipment may have suffered damage due to problems encountered en route, sorting of the shipment prior to inspection, relabelling, etc. may be permitted but this may only be done on the specific instructions from the regional veterinarian. Note: When the meat sample has been judged unsatisfactory and rejected, all shipping containers of the sample units must be clearly identified (e.g. mark, code, etc.) in such a way as to permit locating the same samples in the event that a 2nd inspection is requested. |
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