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Chapter 4 - Inspection procedures, dispositions, monitoring and controls

4.5 Dressing procedures

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

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

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

Delayed evisceration in red meat species and ratites

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

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

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

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

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

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

4.5.1 Dressing procedures for cattle

Bovine Spongiform Encephalopathy (BSE): Certain control measures must be implemented by all operators involved in the slaughter of cattle regardless of the age of the animal slaughtered. These additional measures adopted by the Canadian government in order to prevent tissues that may contain BSE infectivity from entering the human food chain.

Refer to Annex N of this chapter for a description of applicable control measures.

(a) Sticking and bleeding

The "dry" landing area, where stunned animals are discharged from the knocking box, shall be kept as clean and as dry as possible. Sticking shall not occur in this area. The animals shall be promptly hoisted, conveyed to a properly constructed bleeding area, and then bled.

Sufficient space and time must be made available for bleeding so that blood will be confined to the bleeding area. The sticking knife shall be adequately rinsed and sanitized between each animal. Blood, intended for edible purposes, must be collected without contamination, including contamination by specified risk material( SRM) and shall be identified to the carcass. Any condition found on the postmortem examination which requires whole carcass condemnation makes it necessary to locate and condemn not only the head and organs but also blood. If edible blood from several animals is collected in one container, and one of the animals in the lot is condemned, all the blood collected in that particular container shall be condemned.

To harvest edible blood the operator must use a closed container connected directly to a cannula or a hollow knife. Simply holding a pail under the carcass is not acceptable. The equipment used for the collection of blood, which is done either on an individual or lot basis, shall be adequately rinsed and sanitized between each carcass or lot, as appropriate. Blood clotting is prevented by either using approved anti-coagulants or mechanical defibrination. The latter must be done with suitable metal or plastic beaters (not with hands), which are rinsed and sanitized after use.

Carcasses shall be spaced, from the bleeding area to the point of approval, in such a way as to prevent skinned carcasses contacting either unskinned or other skinned carcasses or parts.

(b) Carcass Identification

It is a requirement under the Animal Identification provisions of the Health of Animals Regulations that the operator of a slaughter establishment where an animal bearing an approved tag (i.e. a tag as defined under the Canadian Cattle Identification Agency (CCIA) and Agri-traccabilite Quebec (ATQ)) is slaughtered, maintains the identity of the animal’s carcass until the carcass is approved for human consumption or is condemned. The CCIA/ATQ ear tag shall be removed and placed into a clean plastic bag which is attached to the fore shank of the carcass following hide removal. Alternative procedures that assure, with equal confidence, maintenance of the identity of the carcass and all its parts until their final disposition is known, may be approved by the veterinarian in charge.

CFIA inspection personnel will monitor this procedure as part of verifying the controls the operator has in place to ensure the proper identification of the carcass and the correlation of the carcass and its parts.

(c) Udder and penis removal

Lactating udders shall be removed using a technique that prevents the contamination of carcasses, facilities and equipment. Any carcass contamination must be trimmed off. The penis and prepuce must also be removed without contamination of the carcass.

Contaminated facilities and equipment must be adequately rinsed and sanitized. Mammary lymph nodes shall remain on the carcass until the inspection is completed.

During the opening and skinning of Brucellosis test reactor carcasses, extreme care must be exercised not to incise the udder, in order to prevent contamination of workmen, meat products and tools.

(d) Feet, hide and horn removal

Feet harvested for edible purposes shall be identified with the carcass, and shall not be approved for human consumption until the carcass receives similar approval.

The feet must be removed before the carcass is skinned. The hind feet are removed by skinning the area above and below the place where the leg is to be cut and thus removed without contacting the hide. At this time the carcass is transferred from the bleeding rail to the dressing rail.

The horns and front feet are removed in such a manner as to avoid contamination of the carcass. The equipment used for removing the horns must be easy to clean and sanitize to avoid carrying contamination from one head to another.

During the removal of the feet and the hide, the skin shall be cut from inside-out to prevent carcass contamination with hair and dirt, except for the necessary starting cuts. The knife used to begin skinning operations must be adequately rinsed and sanitized prior to re-use. The hair side of the hide should be carefully rolled or reflected away from the carcass during skinning. Skinning should begin at the hind shanks after foot removal and proceed downward, reflecting the hide away from the carcass. If chains or other means of restraining the carcasses during hide removal are employed, these are to be sanitized between each carcass.

The head hide from a carcass aged 30 month or older must be detached from the remainder of the hide and not be used to produce edible products such as gelatin, or animal food.

Hides shall be removed immediately from the kill floor to the inedible section of the establishment without becoming a source of contamination. If a chute is employed, it shall be adequately baffled; if a doorway is used, it shall be equipped with automatic door closers.

(I) Bed system

Bed or cradle-type dressing has always been strongly discouraged due to the higher risk of product contamination when this system is used. Operators of establishments in which the bed system of dressing is currently in operation shall prepare an action plan for discontinuing the use of this dressing system. The action plan shall be presented to the Veterinarian in charge as soon as possible for discussion with the Regional Veterinary Officer and approval. During the interim period, bed dressing will be allowed as long as it continues to be performed in a sanitary manner. This requirement shall be closely monitored by the Veterinarian in charge and the Regional Veterinary Officer.

The following comments apply to those establishments where bed dressing is still performed:

The same sanitary skinning principles outlined for the rail system apply to the bed system. After removing the head, the carcass is placed on a skinning bed. Care should be taken to avoid contamination of neck tissue at this time. Exposed tissue must not contact the floor, cradle or outside skin surfaces. When the carcass is being moved from the skinning bed, the exposed parts shall not contact the floor, cradle or other contaminated objects, including the outer side of the skin, employee boots and aprons, etc. The floor in this area must be cleaned after each carcass by washing and, if contaminated with pus or other septic material, by sanitizing. Washing must not result in splash contamination.

The handwash station and sanitizer must be conveniently located for the use of the employees who skin and otherwise dress carcasses.

(e) Brisket opening

Only a clean cleaver or saw shall be used to split the brisket. The cleaver or saw shall be adequately rinsed and sanitized after each animal.

The brisket is opened to facilitate removal of organs from the thoracic cavity. Opening can be done before or after complete hide removal. If done before hide removal, the hide over the midline must be adequately reflected before the brisket is opened. The brisket is opened, care must be taken to avoid puncturing the viscera which invariably results in carcass contamination.

(f) Bung (rectum) dropping

During hide removal, a circular cut has been made around the anus, taking care to leave the anal sphincter intact. The subsequent cut freeing the anus and rectum from the surrounding tissue must be done with a clean knife. The rectum is then tied together with the neck of the bladder to prevent contamination and they are then dropped into the pelvic cavity.

(g) Head removal, preparation and harvesting of edible product from head

See Annex N for additional requirements respecting the removal of Specified Risk Materials and dressing of cattle aged 30 months and older.

(i) Head removal

After head is skinned it should be removed from the carcass immediately without contaminating the exposed tissues. A handwash facility and an equipment sanitizer shall be provided in the area where heads are removed from carcasses. The employee who removes heads shall wash his hands, adequately rinse and sanitize his knives after each animal.

(ii) Head preparation for inspection

Facilities shall be provided for the removal of pieces of skin, which must be done prior to head washing.

Heads, including oral and nasal cavities, shall be thoroughly washed before making any further incision in the musculature. Head washing cabinets shall be connected directly into a drain. Head hooks shall be adequately rinsed and sanitized with 82° C water after every use.

The tongue shall be dropped, palatine tonsils are removed to expose the retropharyngeal lymph nodes, before the head is presented for inspection. If additional rinsing of the buccal cavity is required to remove any remaining ingesta, this must be performed without splash contamination of other heads.

(iii) Harvesting of edible products from the head

After the inspection of the corresponding carcass is complete and approval as an edible product is given, the tongue and head meat are removed from the head, trimmed ,washed free of the blood and chilled as quickly as possible. The transfer of the head to the head boning station must not result in common contact or cause product contamination. Chutes are not an acceptable way of transferring heads. The boning of the heads shall not be done on the same surface unless the surface is cleaned and sanitized between each head. A best practice is to bone the head on the hook or rack in order to ensure that the edible portions will not be contaminated by nasopharyngeal liquids, brain tissues or spinal cord.

Cheek meat removed from the head shall be trimmed free of the salivary glands and mucous membranes prior to immediate washing and chilling.

(h) Esophagus rodding and tying

The esophagus shall be rodded or otherwise separated from the surrounding tissues to prevent carcass contamination. To prevent contamination with rumen contents, the esophagus shall be effectively tied before evisceration.

Rodding is required when abdominal viscera are to be removed separately from thoracic viscera. Rodding separates the esophagus from the trachea, lungs and surrounding tissue and permits removal through the diaphragm and thoracic cavity without rupture of the esophagus during evisceration. Rodding must be performed in a hygienic manner. The rod shall be adequately rinsed and sanitized between carcasses.

In order to harvest the esophagus musculature in a sanitary way, it is suggested to cut through the musculature of the esophagus distally adjacent to the rumen without cutting into the mucosal lumen then pull the esophagus musculature away from the rumen to a point close but not all the way off the mucosal surface (proximal end of the esophagus) and cut through the esophagus musculature.

(i) Evisceration

Any contamination shall be trimmed from the midline before opening the abdominal cavity. The opening should not result in carcass or viscera contamination.

The viscera shall be placed in a clean truck or on a clean table. If the viscera or carcass is condemned or the surface of a truck or stationary table is contaminated, the equipment must be adequately rinsed and sanitized with water of a minimum temperature of 82° C before reuse. Moving tables shall be automatically rinsed and sanitized with water of a minimum temperature of 82° C. The temperature gauges shall be visible to the viscera inspector.

If carcasses are eviscerated onto a moving top table, the eviscerator is to wear clean rubber boots which are adequately identified (preferably white) and an apron. Another pair of boots or shoes must be used when leaving the table. The washing cabinet used by the eviscerator must be connected directly into a drain. Access to the table from the cabinet must be such that when the eviscerator leaves the cabinet he must step directly onto the clean, sanitized portion of the table or a clean stand, but never onto a contaminated table or platform. The eviscerating knife, boots, apron, etc., must be adequately rinsed and sanitized when contamination occurs.

The uro-genital organs such as bladder, ovaries and uterus, should be removed in total without incising them, following which they must be transferred to watertight metal containers or chutes for direct delivery to the inedible section. Extra care must be taken in the case of a brucellosis reactor. There must be synchronization between carcass and viscera. Carcass, viscera and head identity must be maintained in all cases. The identity of feet and blood must also be maintained if saved for edible purposes. Pathological lesions shall not be removed (unless permitted by an inspector) until postmortem inspection is completed.

To prevent cross-contamination on the kill floor, the exposed carcass must not come in contact with stationary parts of the viscera table, any other possibly uncleaned equipment on the kill floor (high bench, retaining bars, etc.) or any other carcass, prior to final carcass inspection.

While accidental contamination may occur, careless techniques are not acceptable. Contaminated carcasses must be trimmed, not washed. It is management's responsibility to satisfactorily dress carcasses. It is the inspection staff's responsibility to monitor the dressing procedures and insist that management takes appropriate action when and if necessary.

(j) Electrical stimulation

If an apparatus is employed to electrically stimulate carcasses before final inspection, then all parts of that equipment coming into contact with the carcass must be adequately sanitized after each use.

(k) Carcass splitting

To prevent contamination by the saw or cleaver to other carcass surfaces, abscesses, grubs, grubby tissue or contamination shall be sanitarily removed from the back of the carcass before splitting.

The splitting saw or cleaver must always be adequately rinsed and sanitized after becoming contaminated, after splitting a held carcass.

See Annex N for additional requirements respecting the removal of Specified Risk Materials.

(l) Trimming

Carcass trimming must be done in an area set aside for that purpose. Stick wounds, any residual piece of hide, blood clots, bruised tissue and contamination must be removed. Carcasses shall be checked for cleanliness by a company employee before washing. This check shall be closely monitored by the inspection staff.

The spinal cord must be completely removed from split carcasses before the final carcass wash. The operator must implement a control program to make sure the removal is complete and consistent.

In the case of carcasses that are split after chilling (i.e. veal carcasses), the spinal cord must be removed during boning/cutting operations if the vertebral column is split in a federally inspected./ registered establishment. This is required to prevent incorporation of spinal cord tissue into any meat products, ensuring compliance with established meat product standards.

See Annex N for additional requirements respecting the removal of Specified Risk Materials and dressing of cattle aged 30 months and older

(m) Carcass washing

After trimming, all carcasses shall be washed to remove blood and bone dust. The pinning of the neck and shrouding may be done after trimming and washing of the carcass are completed.

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

See subsection 4.5.3(e), titled "Application of microbial control agents", of this chapter for general requirements for using such agents on raw meat carcasses and parts. Additional requirements for red meat carcasses are as follows:

Organic sprays

The use of 1.5 - 2.5% acetic acid or lactic acid or citric acid washes on red meat carcasses is permitted as a processing aid under the following conditions.

(i) Organic acid solutions may be applied where it is accepted practice to apply water to product such as before, after or during the final carcass rinse. Pre-evisceration rinse systems consisting of a potable water rinse, and a second rinse with an organic acid are also permitted. The first rinse is applied as a low pressure water rinse to remove incidental foreign material. The second rinse, consisting of an aqueous solution of 1.5 - 2.5 percent organic acid, may be applied as a mist, fog or small droplet rinse.

(ii) The treatment must be followed by appropriate measures to ensure that any residues of the acids in question in or on the meat, resulting from the treatment are negligible. In practice this would involve a final rinse with potable water.

(iii) A documented description of the process and controls to monitor the concentration of the treatment solution and other necessary operating parameters be in place and available to CFIA inspection staff. This documentation should at least describe:

• the equipment used and methods to assure that fumes from the acid do not create a health hazard;
• type and concentration of acid used;
• formula for preparing acid solution;
• site and rate of application including solution flow rate and pressure;
• temperature of acid solution at point of contact;
• methods used to assure no residual acid is left on the surface of the carcass;
• a description of actions to be taken if the system is found to be operating out of compliance.

* N.B. Trimming of the surface layers of the meat product or other such measures to remove surface residues of chemicals resulting from acid spray treatment have been suggested as an alternative to a potable water rinse.

Chlorine

The same requirements apply as for organic acids (see above) except that a maximum of up to 20 ppm of total available chlorine may be contained in water contacting red meat carcasses or beef quarters.

Chlorine dioxide

The same requirements apply as for organic acids (see above) except that a maximum of up to 20 ppm of total available chlorine dioxide may be contained in water contacting red meat carcasses.

Acidified chlorine

The same requirements apply as for organic acids (see above) except that a maximum of up to 10 ppm of total available (acidified) chlorine may be contained in water contacting beef carcasses

(o) Process validation for E. coli O157:H7

Because of the potential severe consequences linked to the presence of E. coli O157:H7 in raw beef, all operators of meat registered establishments handling raw beef are required to reassess their HACCP system if they are FSEP recognized or to implement HACCP-based process controls to clearly indicate that E. coli O157:H7 is a likely hazard associated with raw beef. The Operators are also to implement pathogen reduction step(s) to manage the risk, if not already in place, to validate their HACCP system or HACCP-based process controls using as per established guidelines (see Annex O of this chapter) and to implement verification procedures. Inspection personnel will review the establishment reassessment and take appropriate regulatory measures if procedures are found incomplete or ineffective.

4.5.2 Dressing procedures for swine

(a) Bleeding

Hogs presented for bleeding shall have been rendered unconscious by an approved method and shall be bled immediately following stunning. The stick wound shall be as small as possible and care should be taken to avoid shoulder sticking. The sticking of hogs not properly rendered unconscious is in direct violation of the Meat Inspection Act and Regulations.

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

Condemned meat products shall be identified by using a condemned tag (CFIA 1429). The condemned material shall be disposed of as soon as possible. When a carcass is condemned, no part of that carcass shall be approved for human food, including those previously harvested (blood, head, liver, etc.). When it is obvious that a portion will be condemned, it is still necessary to conduct the full routine inspection, e.g., incision of lymph nodes and masseter muscles is still required on a contaminated beef head.

Where inspectors are engaged in routine incision during postmortem inspection, the use of metal mesh gloves as a protection for the hand and fingers is required. It must, however, be understood that adequate palpation of organs by fingers encased in metal is not possible. Inspectors must employ a technique which uses unencased fingers or the non-gloved hand for palpation.

The use of latex or plastic gloves during postmortem inspection of red meat species is recommended. The thickness of the gloves used must not seriously affect sensitivity of the fingers during palpation.

Good control through effective communication between antemortem and postmortem inspectors is essential. Inspectors on the slaughter floor must verify, via CFIA 1438 or drive cards, etc., that animals brought for slaughter have received antemortem inspection. Further controls are necessary in the case of animals that were "held" on antemortem inspection. Carcasses of such animals must receive veterinary inspection (see 1.6).

Refer to Chapter 5 of this manual if animals are suspected of having been exposed to chemicals or drugs that may affect the disposition of the carcass or its parts.

(b) Scalding

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

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

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

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

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

(d) Washing

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

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

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

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

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

(f) Evisceration

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

(g) Carcass splitting

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

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

(h) Carcass trimming

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

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

(i) Carcass washing

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

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

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

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

See chapter 19

(f) Dressing procedures for ratites (ostrich, rhea, emu)

NOTE: The dressing of ratites shall only be conducted in establishments with adequate facilities and equipment and with competent personal as required to preclude contamination of carcasses and the evisceration area with dander or other contaminates resulting from the dressing procedure. Some foreign markets (Australia, EU) require physical separation between the defeathering area and the hide removal area.

Sanitary dressing procedures including skin/hide removal operations, similar to those specified for beef carcasses (see section 4.5.1), are required for dressing ratites.

(i) Bleeding

After stunning, ratites should be hoisted by a leg and shall be transported from the dry landing area to a curbed bleeding area.

The bleeding knife must be sanitized between each carcass. For ostriches, to promote better bleeding, it is preferable to sever the major blood vessels (jugulars and carotids) in the caudal cervical area near the thoracic inlet provided the thoracic cavity is not penetrated. Emus may be bled by cutting the major vessels near the cranial part of the neck similar to turkeys.

The bleeding rail height must be sufficient to preclude neck and carcass contamination.

(ii) Dressing

Carcasses may be dressed on the rail or on a skinning bed. Carcasses shall not contact each other from the bleeding area to the last inspection point.

(iii) Feather removal

The following choices are available to the operator:

a) feathers may be left on the carcass for skinning. In this case, carcasses should be handled similar to bovine carcasses with the exception that the midline has to be cleaned (plucked) prior to opening.

OR

b) feathers may be taken off after stunning and bleeding, prior to skinning. Feathers must be removed in an acceptable manner such as dry hand picking or clipping.

Defeathered carcasses should be washed prior to opening. Damaged skin areas may require trimming. All evidence of feathers and dander must be removed prior to evisceration.

Feathers shall be collected in an acceptable manner and be rapidly removed to the inedible area. Dander contamination of the evisceration area is unacceptable and must be prevented.

(iv) Venting

The vent shall be carefully dissected from its attachment, encased in a plastic bag, and securely tied to prevent leakage of cloacal contents throughout the skinning and evisceration procedures.

(v) Shank and feet removal

Skinning begins on the off-hoist leg by carefully reflecting the skin at a point distal to the hock joint. The tarsometatarsus is cut just distal to the hock joint. The carcass remains on-line or may be lowered onto a skinning bed. (If skinned on-line, the first leg should be tied or otherwise fastened to prevent the carcass from falling off the gamb prior to removing the remaining foot). The other metatarsus and foot are removed in a similar manner. Feet and legs affected with conditions found during the ante-mortem inspection must be presented for veterinary diagnosis. If the metatarsi and feet are saved for edible purposes, they must be presented for post mortem inspection with the corresponding carcass.

(vi) Skinning and hide removal

The skin must be reflected away from the carcass in a manner which prevents contamination of exposed tissues. Extreme care and skill are necessary to prevent carcass contamination with dander, feathers, cloacal contents, or other extraneous material. Sanitary hide removal procedures similar to those required for beef carcasses (see section 4.5.1(e)) shall be followed.

Filtered air may be injected under the hide to facilitate hide removal. Such equipment must have divisional acceptance. Care shall be taken to prevent the introduction of contamination under the skin; the needle must be sanitized between each use and back-siphonage prevented. It is suggested that after the legs have been skinned and with the hide reflected, that the breast skin may be skinned and reflected. Finally, the remaining skin should be pulled down as for beef carcasses (down puller).

(vii) Neck & head removal

The skin is either manually reflected from the neck or pulled down during the hide removal process. The neck is then incised longitudinally to expose, strip, and tie the oesophagus. Identification of the neck, head and corresponding carcass must be maintained until inspection is completed. The head must be carefully handled in order to prevent contamination of edible parts.

1. If the neck is to be saved as edible product, the head is removed and placed adjacent to the viscera inspection station. The neck and the trachea may remain attached to the carcass if the rail height is sufficient to prevent contact with the floor, or, alternatively, the neck and trachea may be removed and presented for inspection with the edible viscera, OR
2. If the neck is not to be saved as edible product, the neck, with trachea and head attached, may be removed and placed adjacent to the viscera inspection station.

(viii) Electronic Identification Devices (EID)

Incoming ratites should be accompanied by a written statement as to whether or not they have been identified with an EID and if so, indicate its location, type and identify the scanner which is effective for its detection. Plant management is responsible for determining whether carcasses contain any EID such as microchips. Each EID must be completely removed from all carcasses at the time of slaughter by either locating the EID with an electronic scanner or removing the part containing the EID. EID disposal must prevent their possible entry into the human food chain or for use in animal feeds.

Carcasses suspected to contain an EID will not pass post mortem inspection until the EID is removed.

In Canada, customarily, EIDs are implanted close to the skull. However, these devices can migrate. Some have been found at the thoracic inlet level. Vigilance shall be exercised for birds imported from foreign countries ; some EIDs have been found imbedded within the thigh muscles, some imported birds have been implanted with several different types of EIDs, some have old EIDs which are "dead" and undetectable with electronic scanners.

(ix) Evisceration

For ostriches eviscerated on shackles, it is suggested that evisceration begin by removal of the breast plate (rattus) by cutting the ribs on both sides of the plate. The breast plate is then pulled down to expose the thoracic viscera. For rheas and emus, the breast bone may be split along the midline.

Evisceration begins with a midline abdominal incision caudal (posterior) to the breast plate as performed in beef cattle. Caution should be exercised not to perforate the friable intestine. It is suggested that the air sacs be evaluated by the inspector prior to the thoracic components being removed from the thoracic cage as per Section 4.6.3(b)(ii). The heart and lungs and the liver may be removed prior to evisceration to minimize potential contamination from the gastrointestinal tract.

The bagged vent is pulled through the vent opening into the abdominal cavity. The liver (if not previously removed)and spleen are removed with the intestinal tract, separated, and placed for inspection in the viscera inspection tray. The intestinal tract must be placed in a separate tray for inspection. Heart and lungs are removed (if not previously removed) as a unit and placed with the liver and spleen for inspection. Kidneys must be observed in the carcass by an inspector, then removed from their crypts by the eviscerator and presented with the heart for inspection.

Note: accidental gastrointestinal contamination of the carcass shall be hygienically trimmed without delay during the evisceration procedures.

(x)  Trimming and carcass washing

Stick wounds, blood clots, and bruised tissue should be trimmed. Carcasses shall be thoroughly washed and then be checked for cleanliness by a company employee. Clean carcasses must be promptly chilled.

4.5.4 Dressing procedures for calves

For the purpose of the Canadian Food Inspection Agency Meat Hygiene Program, veal is defined as the meat of a bovine animal having the maturity characteristics set out in Schedule I to Part IV of the Livestock and Poultry Carcass Grading Regulations, and a warm dressed carcass weight of less than 180 kg*.

Maturity Characteristics

(i) Bones that are soft and reddish in colour.

(ii) Ribs that are narrow and slightly rounded.

(iii) Sternum bones that show distinct divisions.

(iv) Aitch bones that are covered by cartilage.

* Note: As of June 14, 2004, veal carcasses can no longer be dressed by leaving the hide-on

Veal carcasses are dressed using the same dressing procedures as described for cattle, except that carcass splitting is not required (see section 4.5.1).

A dressed beef carcass that could be mistaken for a dressed veal carcass (e.g. a beef carcass in a slaughter establishment specialized in veal) shall be properly identified with a legible letter "B" applied to each quarters with a stamp (using blue ink) or a hot brander, and segregated from veal carcasses in order to prevent labelling errors. The boning, packaging, labelling and shipment of these beef carcasses and their products shall be covered by a control program to prevent misrepresenting the products as veal. The control program must be acceptable to the veterinarian-in-charge.

Age determination based on the weight of a veal carcass:

Based on current marketing practices in Canada, grain-fed veal dressed carcasses weighing less than 180 kg, are derived from animals estimated to be 6.5-7.0 months of age. Milk-fed veal are marketed even younger than grain-fed veal.

4.5.5 Dressing procedures for sheep, lambs and goats

Pelt removal from sheep, goat and lamb carcasses requires extensive hand-to-carcass contact; plant employees must prevent carcass contamination from dirty hands, knives, and pelts.

Goat carcasses may be scalded, dehaired with the skin left on.

Other dressing procedures are similar to those described for cattle (see 4.5.1), except that splitting of carcasses is not required.

The spinal cord must be completely removed from split carcasses before the final carcass wash. The operator must implement a control program to make sure the removal is complete and consistent.

4.5.6 Dressing procedures for horses

Where spraying before slaughter is used to control loose hair on the abdomen and legs, it must not result in water dripping on exposed surfaces.

Subsequent dressing procedures are similar to those described for cattle (see 4.5.1)

The spinal cord must be completely removed from split carcasses before the final carcass wash. The operator must implement a process control to make sure the removal is complete and consistent.

4.5.7 Dressing procedures for domesticated rabbits

See chapter 19

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

Partial dressing of lamb and kid carcasses may consist of not removing the skin, the head, the heart, the liver, the lungs and the kidneys from the carcass during the dressing procedures. It is permitted provided the partially dressed carcass weighs 25 kg or less, and that the following conditions are met:

(a) the skin is clean, dry and free of disease;

(b) the carcass is dressed cleanly and any incidental contamination is removed in an acceptable manner. The median line of skin shall be free of long hairs, i.e. it shall be sufficiently shaved before incision, if necessary, to prevent contamination of tissues during dressing, inspection and other handling;

(c) the carcass is kept segregated from fully dressed carcasses to prevent cross contamination. A minimum distance of 2 metres from fully dressed carcasses shall be maintained if there is no separate cooler available;

(d) skin-on carcasses are individually wrapped for shipping;

(e) skin-on carcasses may have the unskinned head attached, provided the skin is clean and free of disease, and;

(f) the heart, liver, lungs and kidneys may be left attached to the carcass, provided they are sufficiently exposed for inspection and provided they are clean and free of disease.

The spinal cord must be completely removed from split carcasses before the final carcass wash. The operator must implement a process control to make sure the removal is complete and consistent.

If any of the parts that may be left on the carcass (skin, head, heart, liver, lungs, kidneys) are removed the weight of any such part shall be deducted from the 25 kg maximum weight. Actual weight or allowances as follows shall be deducted:

head 1 kg

skin 2 kg

heart, liver, lungs

and kidneys 1 kg

Example: An incompletely dressed lamb or kid carcass with the head removed shall not weigh more than 24 kg (25 kg minus 1 kg for the head).

4.5.8 (2) Head and feet-on poultry carcasses

See chapter 19

4.5.8 (3) Head-on rabbit carcasses

See chapter 19