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Chapter 19
Chapter 19 - Poultry Inspection Programs
TABLE OF CONTENTS
19.1 INTRODUCTION
19.2 HUMANE TREATMENT
- 19.2.1 General Requirements
- 19.2.1.1 Transportation
- 19.2.1.2 Humane handling
- 19.2.1.3 Stunning methods
- 19.2.2 Responsibilities of CFIA
- 19.2.2.1 Enforcement actions by CFIA
- 19.2.2.1.1 Delivery of food animals to slaughterhouses
- 19.2.2.1.2 Pre-slaughter
accommodation and handling of food animals
- 19.2.2.1.3 Stunning and slaughter of food animals
19.3 ANTEMORTEM INSPECTION
- 19.3.1 Antemortem
- 19.3.1.1 Introduction
- 19.3.1.2 Objectives
- 19.3.1.3 Facilities and manpower requirements
- 19.3.2 Antemortem Procedures
- 19.3.2.1 Preliminary industry evaluation
- 19.3.2.2 Routine antemortem inspection by CFIA
- 19.3.2.3 In-depth antemortem inspection by CFIA
- 19.3.3 Procedures due to special circumstances
- 19.3.3.1 Suspect , Reactor and Condemned Flocks
- 19.3.3.1.1 Suspect Flocks
- 19.3.3.1.2 Reactor Flocks
- 19.3.3.1.3 Flocks condemned on antemortem inspection
- 19.3.3.2 Cleaning and disinfection
- 19.3.4 Flock Sheets: Producers / Processors Information Exchange
- 19.3.4.1 Introduction
- 19.3.4.2 Flock Sheets for Chickens and Turkeys
- 19.3.4.2.1 Information to Be Provided by the Producer (Or Grower)
- 19.3.4.2.2 Information to
Be Provided by the Lead Catcher and/or Carrier
- 19.3.4.2.3 Information to
Be Provided by the Processor And/Or Collated in the Growers' Profile
- 19.3.4.2.4 Steps for the Submission of Information to the Processor by the
Producer
- 19.3.4.2.4.1 Advance Copy
- 19.3.4.2.4.2 Completed Copy
- 19.3.4.3 Flock sheets for spent hens or culled breeders
- 19.3.4.3.1 Information to
Be Provided by The Producer of Spent Hens or Culled Breeders
- 19.3.4.3.2 Information to
Be Provided by the Lead Catcher And / Or Carrier of Spent Hens or Culled
Breeders
- 19.3.4.3.3 Information to
Be Provided by the Processor And / Or Collated in the Growers' Profile for
Spent Hens or Culled Breeders
- 19.3.4.4 Prevention of Violative Drug Residues Associated with Extra label
Drug Usage
- 19.3.4.4.1 Drug type definitions and associated reference services
- 19.3.4.4.2 Extra label use of drugs
- 19.3.4.4.3 Prescriptions and Determination of the Withdrawal Period for
Extra Label use of Drugs
- 19.3.4.4.4 Declaration of Extra Label Drug Use on the Flock Sheets
- 19.3.4.4.5 Assessment of
Medication Information on Flock Sheets
- 19.3.4.4.5.1 Vaccines
- 19.3.4.4.5.2 Decision Tree for Assessment of Drugs Listed on a Flock Sheet
- 19.3.4.4.6 Testing Live Birds /Flocks after Extra Label Use of Drugs
- 19.3.4.4.6.1 Assessment of Laboratory Reports
- 19.3.4.4.7 Hold and Test
- 19.3.4.5 Corrective Measures by CFIA for Missing or Incomplete Flock
Sheets
- 19.3.4.6 Post-mortem Database
- 19.3.4.7 Condemnation Reports
- 19.3.4.8 Record Retention Period
- 19.3.5 Sanitation for poultry crates and trucks
19.4 DRESSING PROCEDURES
19.5 ADDITIONAL EVISCERATION FLOOR
PROCEDURES
- 19.5.1 Salvaging
- 19.5.2 Off-line
reprocessing/reconditioning
- 19.5.2.1 Definitions
- 19.5.2.2 General requirements
- 19.5.2.3 Reprocessing requirements:
- 19.5.2.4 Reconditioning Requirements
- 19.5.2.4.1 Reconditioning Decision Tree
- 19.5.2.5 Acceptance Process
- 19.5.2.6 Trial Period
- 19.5.2.6.1 E. coli testing
- 19.5.2.6.1.1 Sampling Plan
- 19.5.2.6.2 Organoleptic testing
- 19.5.2.6.2.1 Sampling Plans
- 19.5.2.6.2.2 Defect definitions
- 19.5.2.6.2.3 Unsatisfactory sampling results
- 19.5.2.7 Off-line procedures after CFIA approval
- 19.5.2.7.1 Microbiological sampling
- 19.5.2.7.2 Organoleptic Sampling
- 19.5.2.7.2.1 Procedure monitoring by the Operator
- 19.5.2.7.2.2 Finished Product Standards (F.P.S.) monitoring
- 19.5.2.7.3 CFIA verification
- 19.5.2.7.4 Defect Log: Off-line Reprocessing / Reconditioning for
Chicken, Turkey and Fowl
- 19.5.3 On-line reprocessing and
reconditioning
- 19.5.3.1 On-line Reprocessing
- 19.5.3.1.1 Introduction
- 19.5.3.1.2 Requirements for On-line Reprocessing
- 19.5.3.1.3 CFIA International Standards Organization (ISO)-based
Testing
- 19.5.3.1.4 Acceptable Quality Levels (AQLs for On-line Reprocessing
- 19.5.3.1.5 Corrective Action(s) for On-line Reprocessing
- 19.5.3.1.6 Defect Lists for On-line Reprocessing
- 19.5.3.1.6.1 Specified Defect List for “Detector” Tests
- 19.5.3.1.6.2 Specified Defect List for “Prechill” Tests
- 19.5.3.1.7 Acceptance and Rejection Numbers
- 19.5.3.1.8 Defects Log for On-line Reprocessing / Reconditioning
- 19.5.3.2 On-line Reconditioning
- 19.5.4 Preparation of offal for
edible purposes or animal food
- 19.5.4.1 Hearts
- 19.5.4.2 Livers
- 19.5.4.3 Gizzards
- 19.5.4.4 Kidneys
- 19.5.4.5 Necks
- 19.5.4.6 Ova from fowl
- 19.5.4.7 Poultry feet or paws
- 19.5.4.7.1 Requirements for edible poultry feet or paws
- 19.5.4.7.2 Organoleptic Defect Definitions
- 19.5.4.7.3 Validation Procedures
- 19.5.4.7.3.1 Microbiological requirements
- 19.5.4.7.3.2 Organoleptic requirements
- 19.5.4.7.4 Post-Validation Procedures
- 19.5.4.7.4.1 Microbiological Requirements
- 19.5.4.7.4.2 Organoleptic Requirements
- 19.5.4.7.5 Corrective actions following a rejected sample
- 19.5.4.7.6 Evaluation of process control by CFIA personnel
- 19.5.4.7.7 Defect log for Poultry Paws or Feet
- 19.5.4.8 Chitterlings
- 19.5.5 Specific Quality Control
Programs
- 19.5.5.1 Head and feet-on poultry carcasses
- 19.5.5.1.1 Requirements for head and feet on carcasses
- 19.5.5.1.2 Organoleptic Defect Definitions
- 19.5.5.1.3 Validation Procedures
- 19.5.5.1.3.1 Microbiological requirements
- 19.5.5.1.3.2 Organoleptic requirements
- 19.5.5.1.4 Post-Validation Procedures
- 19.5.5.1.4.1 Microbiological Requirements
- 19.5.5.1.4.2 Organoleptic Requirements
- 19.5.5.1.5 Corrective Action
- 19.5.5.1.6 Evaluation of process control by CFIA personnel
- 19.5.5.1.7 Defects Log for Head and Feet-On Carcasses
- 19.5.5.2 Head-on rabbit carcasses
- 19.5.5.3 Removal of condemned poultry legs
- 19.5.5.3.1 General Requirements
- 19.5.6 Application of Microbial Control Agents
- 19.5.6.1 Reference Listing of Accepted Non-Food Chemical Products
- 19.5.6.2 General conditions for the use of microbial control agents
- 19.5.6.3 Responsibilities of CFIA
- 19.5.6.4 Approved Microbial Control Agents and Specific Conditions for
Their Use
- 19.5.6.4.1 Trisodium phosphate
- 19.5.6.4.2 Chlorine
- 19.5.6.4.3 Acidified chlorine
- 19.5.6.4.4 Chlorine dioxide
- 19.5.6.4.5 Acidified Sodium Chlorite Solutions
- 19.5.6.4.6 Lactic acid
- 19.5.6.4.7 Ozone
19.6 POST-MORTEM INSPECTION
- 19.6.1 Traditional inspection method for
poultry
- 19.6.1.1 Presentation of carcasses and viscera for post-mortem inspection
- 19.6.1.2 Line Speeds for Traditional Inspection
- 19.6.1.2.1 Maximum Line Speeds for Poultry under Traditional Inspection
- 19.6.2 Modernized Poultry Inspection Program (MPIP)
- 19.6.2.1 Introduction
- 19.6.2.1.1 Definition of MPIP
- 19.6.2.1.2 Objectives
- 19.6.2.2 Elements of MPIP
- 19.6.2.2.1 Recognized HACCP
Systems
- 19.6.2.2.2 Flock Sheet
- 19.6.2.2.3 Antemortem Inspection
- 19.6.2.2.4 Preselection by Carcass Defect Detectors
- 19.6.2.2.5 Presentation Standard
- 19.6.2.2.6 Cavity and Viscera Defect Detection
- 19.6.2.2.7 Defect Detection Standard
- 19.6.2.2.8 Finished Products Standards (FPS) Program for Quality Defects
- 19.6.2.2.9 Pathogen Reduction Program
- 19.6.2.3 MPIP Implementation
- 19.6.2.3.1 Introduction
- 19.6.2.3.2 Preliminary Assessment
- 19.6.2.3.2.1 Preliminary Assessment in a Registered Establishment
- 19.6.2.3.2.2 Preliminary Assessment in a New Registered Establishment
- 19.6.2.3.3 Implementation
(1st) Phase
- 19.6.2.3.4 Trial Period
(2nd) Phase
- 19.6.2.3.5 Data Collection
(3rd) Phase
- 19.6.2.4 The Changing Roles of CFIA
- 19.6.2.4.1 Implementation Steps and Staffing per Phase
- 19.6.2.4.2 CFIA Activities and Staffing during Phase 2 “Trial Period”
- 19.6.2.4.2.1 Veterinarian in Charge (VIC)
- 19.6.2.4.2.2 Veterinarian
- 19.6.2.4.2.3 On-line inspection stations
- 19.6.2.4.2.4 Off-line Inspection Activities
- 19.6.2.4.3 Activities and Staffing during Phase 3 “Data Collection”
- 19.6.2.4.3.1 Veterinarian in Charge (VIC)
- 19.6.2.4.3.2 Evisceration Floor Inspector*
- 19.6.2.4.3.3 Poultry Products Inspector
- 19.6.2.4.3.4 On-line Inspector
- 19.6.2.5 HACCP Program
- 19.6.2.6 Defect Detection
Standard
- 19.6.2.6.1 Training and Accreditation of defect Detectors
- 19.6.2.6.2 Carcass Defect Detection
- 19.6.2.6.2.1 List of Carcass Defects by Class of Poultry
- 19.6.2.6.2.2 Definitions of Carcasses with Extensive Processing Defects
- 19.6.2.6.2.3 Definitions of Carcasses with Extensive Pathology Defects
- 19.6.2.6.3 Cavity and Viscera Defect Detection
- 19.6.2.6.3.1 Cavity Defect Detection
- 19.6.2.6.3.2 Viscera Defect Detection
- 19.6.2.6.3.3 List of Cavity and Viscera Defects by Class of Poultry
- 19.6.2.6.3.4 Definitions of Defects to Be Detected and Removed after
Evisceration
- 19.6.2.6.3.4.1 Definitions of Processing Defects
- 19.6.2.6.3.4.2 Definitions of Pathology Defects
- 19.6.2.6.4 Sorting Carcasses
- 19.6.2.6.5 Monitoring Activities by the Operator
- 19.6.2.6.6 Monitoring Activities by CFIA Personnel
- 19.6.2.7 Monitoring of Defect Detection Standard by CFIA
- 19.6.2.7.1 Development of evaluation criteria
- 19.6.2.7.1.1 National Survey: Prevalence of Missed Defects in Passed
Carcasses
- 19.6.2.7.1.2 Determination of National AQLs
- 19.6.2.7.1.3 Establishment Specific Reference Line (“Before” Data)
- 19.6.2.7.2 Ongoing Assessment of Defect Detectors by CFIA
- 19.6.2.7.2.1 Position for On-line CFIA ISO Station
- 19.6.2.7.2.2 Facility Requirements for On-line Station
- 19.6.2.7.2.3 Sampling Procedure
- 19.6.2.7.3 Sampling for Carcasses Using Sampling Plans Indexed by AQL (ISO
2859-1)
- 19.6.2.7.3.1 Acceptance and Rejection Numbers for ISO-based Tests
- 19.6.2.7.3.2 Action Based on Failing the AQL for Pathology or Processing
Defects
- 19.6.2.7.3.3 Limit Numbers to Qualify for Reduced Inspection
- 19.6.2.7.3.4 Product Verification at the Postchill Station
- 19.6.2.7.3.4.1 Acceptance and Rejection Numbers - Product Verification at
the Post-chill Station
- 19.6.2.7.4 Relationship Between Pathological and Processing Defects and
Presentation Verifications
- 19.6.2.7.5 Decision Tree for Missed Pathology And/or Processing Defects
- 19.6.2.7.6 Defects Log, Chicken (ISO Sampling Plan 2859-1)
- 19.6.2.7.7 Defects Log, Fowl (ISO Sampling Plan 2859-1)
- 19.6.2.7.8 Defects Log,
Turkey (ISO Sampling Plan 2859-1
- 19.6.2.8 Finished Product Standards Program
- 19.6.2.9 Pathogen Reduction Effort
- 19.6.2.9.1 Establishing Microbiological Criteria for Chicken and Turkey
Carcasses Under MPIP
- 19.6.3 Post-mortem Inspection for rabbits
- 19.6.3.1 Line Speed for Traditional Post-mortem Inspection of Rabbits
19.7 POULTRY DISPOSITIONS
19.8 POULTRY CHILLING AND
FREEZING PROCEDURES
- 19.8.1 Introduction
- 19.8.1.1 Regulatory requirements
- 19.8.1.2 Definitions
- 19.8.1.3 Measures that prevent excess water retention
- 19.8.2 General Requirements
- 19.8.2.1 Salt addition to water or ice
- 19.8.2.2 Chilling in tanks
- 19.8.2.3 Make-up water required for water immersion chillers
- 19.8.2.4 Chilling time / temperature requirements
- 19.8.2.4.1 Dressed poultry carcasses and parts
- 19.8.2.4.2 Giblets, detached necks and salvaged portions
- 19.8.3 Retained water control programs
- 19.8.3.1 General Requirements
- 19.8.3.1.1 Retained water declarations
- 19.8.3.1.2 Exempted products and processes
- 19.8.3.1.3 Non exempted products and processes
- 19.8.3.1.4 Food safety requirements
- 19.8.3.1.5 Programs required per species, class and age of poultry
- 19.8.3.1.6 Carcasses with low water retention
- 19.8.3.2 Writing a Water Retention Control Program
- 19.8.3.2.1 Elements of a Written Retained Water Control Program
- 19.8.3.3 Validation of the program
- 19.8.3.3.1 Sampling procedure for validating a retained water protocol
- 19.8.3.3.2 Assessing the results of validation tests
- 19.8.3.4 On-going testing
under an approved retained water control program
- 19.8.3.4.1 Giblets, detached necks and salvaged portions
- 19.8.3.4.1.1 Sampling
- 19.8.3.4.1.2 Switching rules
- 19.8.3.4.1.3 Corrective actions
- 19.8.3.4.2 Whole Carcasses
- 19.8.3.4.2.1 Sampling plan
- 19.8.3.4.2.2 Lot selection and size
- 19.8.3.4.2.3 Number of lots to be sampled
- 19.8.3.4.2.4 Sample size
- 19.8.3.4.2.6 Selection and weighing of carcasses:
- 19.8.3.4.2.7 Calculating the percentage weight gain or loss
- 19.8.3.4.2.8 Lot acceptance/rejection
- 19.8.3.4.2.9 Switching rules
- 19.8.3.4.2.10 Decision Tree For Retained Water Control Program
- 19.8.3.5 Amending approved retained water control programs
- 19.8.4 Air-Chilled Poultry Products
- 19.8.4.1 Introduction
- 19.8.4.2 Labelling and advertising claims
- 19.8.4.2.1 Requirements regarding the voluntary use of the term “Air
chilled” in the labelling and advertising of poultry
- 19.8.5 Roles and Responsibilities
- 19.8.5.1 Operator
- 19.8.5.2 CFIA Personnel
- 19.8.6 Freezing
- 19.8.6.1 Crust freezing
- 19.8.6.2 Blast freezing
- 19.8.6.3 Liquid freezing
- 19.8.7 Thawing Poultry in Water
- 19.8.7.1 Water immersion of poultry carcasses for rehydration, etc.
- 19.8.8 Refrigeration of Rabbit Meat Products
19.9 POST-CHILL PROCEDURES
19.10 PACKAGING and LABELLING
19.11 SHIPPING AND RECEIVING
19.12 PRODUCT REINSPECTION
ANNEXES
Annex A Presentation Standards:
- A1 - Traditional Presentation Standard
- A2 - ISO-based Presentation Standard
- A3 - Presentation Standard for Veterinary Disposition
Annex B HACCP-MPIP Plan
Annex C Training & Accreditation Protocol
Annex D Finished Product Standard (FPS)
Annex E Poultry Reinspection Program
Annex F Data collection forms
Annex G Pathogen Reduction Program
Annex H Generic Protocol for Evaluating Proposed Changes to Poultry
Operations and Procedures
Annex I Canadian Poultry Inspection Program |