	Main Page - Livestock and Meat Processing
	Main Page - Meat Hygiene Manual of Procedures
	Meat Hygiene Directives
	Chapter 1
	Chapter 2
	Chapter 3
	Chapter 4
	Chapter 5
	Chapter 6
	Chapter 7
	Chapter 8
	Chapter 9
	Chapter 10
	Chapter 11
	Chapter 12
	Chapter 13
	Chapter 14
	Chapter 15
	Chapter 16
	Chapter 17
	Chapter 18
	Chapter 19

Chapter 2 -
Establishment and Equipment Design and Construction
New Establishment Approval Process

Annex G - Notice of New Inspection Services Provided

MEMORANDUM TO: Director, Food of Animal Origin Division

1. Inspection starting Date
2. Establishment No.
3. Name
Address
Telephone number of the establishment	( )
4. Nature of operations
5. Slaughter inspection station VM EG
6. Processing activities:
6.1 complexity of operations
6.2 size
7. Number of hours per shift
8. Resource requirements:
hours/days person/year	h/d p/y
9. Plant isolation: hours
10. Cross utilisation

________________________
Executive Director, Operations

______________
(Area)

_______________
(Date)

1. Starting date of inspection:

it should also be the date on which this form is to be sent to the Food of Animal Origin Division

2. Establishment registration number:

3. Complete name and address of the new establishment.

4. Nature of operations

use codes provided in form CFIA 4198 "Supplement to Applications for Registration or Licence". For example, a plant slaughtering beef and hogs and doing boning and cutting should be coded: 1a-d, 3x, 7.

5. Slaughter inspection stations for VM and EG, as per the standards in the Meat Hygiene Manual of Procedures, Annex D of Chapter 17

6.1 Processing/type of operations

6.2 Size

7. and 8. Self-explanatory

9. Number of hours (if applicable): relates to plant in locations which do not

Permit an inspector to cover more than one plant per day.

10. Number of hours per day - if the new service is provided through cross-utilisation from the Animal Health program from other program (specify).