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19.6 POST-MORTEM INSPECTION

Operators of poultry slaughtering establishments may choose to operate under the following methods of post-mortem inspection:

• Traditional inspection;
• Canadian poultry Inspection Program or CPIP; and
• Modernized poultry Inspection Program or MPIP

The Meat Inspection Regulations (MIR) refers to CPIP as a "shared inspection program" and to MPIP as a "post-mortem examination program". It is the responsibility of plant management to ensure that all carcasses and parts are presented for post-mortem examination in such a way as to permit proper inspection (i.e. proper presentation of viscera, etc.). Plant management is also responsible for providing adequate facilities (adequate space, sufficient light, stand, etc.)

It is the responsibility of the inspection staff to take immediate action if management does not adhere to its responsibilities. Such action could be to demand that the rate of slaughter be slowed down, to temporarily suspend inspection services until management has corrected the situation, etc.

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. Contamination may occur either directly or indirectly via equipment.

Condemned meat products shall be handled in accordance with chapter 8 of this manual. When a carcass is condemned, no part of that carcass shall be approved for human food, including those previously harvested (e.g. paws).

Post-mortem findings are to be recorded on form CFIA/ACIA 1434. When it is obvious that a portion will be condemned, it is still necessary to conduct the full routine inspection.

No objection is taken to the use of plastic or rubber gloves during the post-mortem inspection of poultry, provided that the gloves are of a thickness that will not seriously affect sensitivity of the fingers during palpation.

19.6.1 Traditional inspection method for poultry

All classes of poultry may be inspected under traditional inspection.

In the event that poultry carcasses are improperly presented for detection and/or inspection, immediate action must be taken by management to ensure proper presentation as described in Annex A of this chapter. If corrective measures are not taken, then operations shall be stopped.

Under traditional inspection, a CFIA inspector inspects the carcass exterior, the abdominal cavity and the corresponding viscera of each carcass. Beginning January 2, 2005, only one (1) station is permitted for operators of newly registered poultry abattoirs under traditional inspection.

The inspector may grasp the viscera to facilitate the visual inspection of the heart, liver and spleen with minimal manipulation and palpate the viscera only when necessary. Palpation is required for lots in which the veterinarian suspects lesions which would be otherwise non-detectable, including on a routine basis, all lots of fowl and mature turkeys due to the greater incidence of neoplasms and other conditions in mature poultry.

Viscera, when left attached to the carcass, shall be presented to allow examination of the abdominal cavity for contamination, tumours, abscesses and any other abnormal condition. The exterior of all carcasses shall be visually observed for fractures, bruises, blisters, tumours, skin conditions, etc. The heads and feet of carcasses should also be examined if not removed from carcasses prior to evisceration.

Operators shall provide one (1) or more competent plant employees, referred to as a helper, who shall be positioned next to each inspector. As directed by the inspector, the helper shall:

• For chickens, turkeys, and fowl other than spent laying hens, remove carcasses from the evisceration line showing signs of pathological diseases or conditions which may result in whole carcass condemnation;
• Hang these carcasses on a e.g. rack or carousal for veterinary disposition;
• For other types of poultry, remove from the evisceration line and discard obviously condemnable carcasses and remove "questionable carcasses" from the evisceration line and hang these carcasses on a e.g. rack or carousal for veterinary disposition;
• Cull carcasses affected with extensive processing conditions, e.g. over scald, mutilation, imperfect bleeding;
• Remove carcasses with processing defects (e.g. faecal, bile or crop contamination within the cavity) for off-line salvaging or reprocessing (refer to section 19.5 of this chapter);
• If time permits, remove by trimming; breast blisters, bruises, fractures, contamination, and other undesirable or abnormal conditions and must correct minor dressing errors; and
• Remove carcasses from the evisceration line which cannot be fully trimmed.

Poultry carcasses shall be presented for veterinary disposition in compliance with Annex A of this chapter, "Presentation Standards; Carcasses and Viscera Presented for Sorting and Veterinary Disposition".

Operators wishing to remove condemned poultry legs at the end of the evisceration line, but before chilling and not under the direct supervision of the post-mortem inspectors shall submit a proposal to the Veterinarian in Charge as per section 19.5 of this chapter.

A specific checklist "Traditional Compliance Checklist" (CFIA/ACIA 14) has been developed to evaluate annually the conformance of all the aforementioned elements to this policy. The checklist is to be completed by a supervisor with poultry inspection program expertise for each poultry slaughterhouse operating under the traditional method of inspection.

19.6.1.1 Presentation of carcasses and viscera for post-mortem inspection

Poultry carcasses shall be presented in compliance with the "Presentation Standards for Traditional Poultry Slaughter", Annex A, of this chapter.

19.6.1.2 Line Speeds for Traditional Inspection

Operators desiring to operate at line speeds faster than those listed for traditional inspection may opt for the MPIP method of poultry inspection.

Line speeds listed in the following table are the maximum line speeds which are permitted only under optimal conditions consistent with good presentation, average incidence of pathology (disease) and effective process control over trimming/dressing defects and evisceration accidents. Failure by the operator to take effective corrective action may result in line speed reductions imposed by the Veterinarian in Charge.

Operators are not permitted to add a second on-line inspection station under traditional inspection and may not switch to the Canadian Poultry Inspection Program (CPIP) as described in Annex I of this chapter. If an operator has one (1) inspection station under Traditional inspection, and wishes to increase their line speed above that permitted for one (1) station in the fallowing table, the operator may wish to discuss with the veterinarian-in-charge switching to the Modernized Poultry Inspection Program as described in this chapter.

Operators with two (2) operational post mortem inspection stations under traditional inspection on the same evisceration line before January 2nd, 2005, may continue to operate both stations provided that both stations remain in full compliance with applicable facility requirements contained in chapter 2 of this manual.

19.6.1.2.1 Maximum Line Speeds for Poultry under Traditional Inspection

cpm : carcasses per minute;

cph : carcasses per hour

* all weights refer to average live weight for the lot of poultry.

** Operators of abattoirs under traditional inspection will be restricted to one (1) post mortem inspection station per evisceration line commencing January 2nd,  2005. Operators with two (2) operational post mortem inspection stations on the same evisceration line before January 2nd, 2005, may continue to operate both stations provided that both stations remain in full compliance with applicable facility requirements contained in chapter 2 of this manual.

19.6.2 Modernized Poultry Inspection Program (MPIP)

19.6.2.1 Introduction

19.6.2.1.1 Definition of MPIP

MPIP is a HACCP and science-based inspection system that focuses on the slaughter process within the gate to plate food safety continuum. MPIP represents the latest Canadian advance in the evolution of poultry inspection methodology.

19.6.2.1.2 Objectives:

• to provide CFIA and industry personnel with the policies and procedures that contribute to the uniformity of interpretation and consistency in the implementation of MPIP;
• control of hazards associated with food-borne pathogens during the slaughter and processing of poultry;
• promote the proactive control (prevent, eliminate or reduce) of hazards through the implementation of a CFIA-recognized HACCP system in poultry slaughtering establishments;
• facilitate the change from prescriptive regulatory requirements to objective performance standards in poultry inspection;
• facilitate the transition of CFIA staff from hands-on inspection to audit-based verification activities;
• facilitate the assumption by industry of the responsibility for the detection and handling of defective carcasses under continuous government oversight; and
• respond to changing international trade requirements, eg., Pathogen Reduction and HACCP Program Rule in the US.

19.6.2.2 Elements of MPIP

19.6.2.2.1 Recognized HACCP Systems:

Processors wishing to operate under MPIP must be Food Safety Enhancement Program (FSEP) recognized including the HACCP-MPIP plan as described in Annex B of this chapter. For further information on the CFIA recognition process, consult FSEP - Volume IV.

19.6.2.2.2 Flock Sheet

The hazards associated with the receipt of live poultry must be controlled by the establishment specific HACCP system. This is facilitated by the mandatory submission of flock sheets by producer farms to the processor.

The information required on a per flock or lot basis provides the processor with the necessary level of confidence that potential chemical and biological hazards associated with live poultry have been controlled (reduced, eliminated and/or prevented) at the farm level, as part of an on-farm food safety program, or during transportation.

The CFIA cooperates with animal producers, national marketing agencies, provincial producer boards, scientists, academia and other government agencies to develop sanitary measures that can be taken at the farm or during transportation to decrease public health hazards in animals presented for slaughter. Both CFC and CTMA are developing and implementing on-farm food safety assurance programs based on HACCP principles. These on-farm programs facilitate the establishment of on-farm risk reduction procedures referred to as GPPs.

19.6.2.2.3 Ante-mortem Inspection

Ante-mortem inspection of incoming loads of live poultry shall be performed by CFIA to evaluate the welfare of transported animals, their treatment and handling within the establishment and their general health status.

19.6.2.2.4 Preselection by Carcass Defect Detectors

The detection of all obviously condemnable carcasses by accredited establishment employees, referred to as carcass defect detectors, must be conducted prior to evisceration. This first level of detecting and removing defective carcasses by industry ensures that only visibly acceptable carcasses are eviscerated. It also minimizes the potential for equipment contamination from pathology and processing defects.

19.6.2.2.5 Presentation Standard

Presentation tests of carcasses and viscera presented for post mortem examination by defect detection are performed by accredited establishment employees and are subject to verification and correlation by CFIA. Adequate control over presentation standards facilitates the effective detection of specified carcass, cavity and viscera defects (refer to Annex A of this chapter).

19.6.2.2.6 Cavity and Viscera Defect Detection

The detection of cavity and viscera defects must be performed, on a carcass-by-carcass basis, by accredited establishment employees. All carcasses with specified defects must be identified and be redirected either for disposition by the Veterinarian in Charge or for reprocessing by establishment employees.

19.6.2.2.7 Defect Detection Standard

Establishment operators must assure control over their evisceration operations, including the performance of accredited establishment defect detectors performing post-mortem examinations of carcasses before and after evisceration. Continuous government oversight shall be maintained on the evisceration floor to ensure that the ongoing performance of the company detectors and the product meets specifications.

CFIA has established the average prevalence of internal, external and viscera defects immediately after inspection under current inspection procedures, which in turn have been translated into AQLs in accordance with the ISO Sampling Plan 2859-1 .

19.6.2.2.8 Finished Products Standards (FPS) Program for Quality Defects

Accredited establishment employee(s) must monitor the process controls on processing, trimming and postchill nonconformances using Finished Product  Standards subject to verification and correlation by CFIA.

19.6.2.2.9 Pathogen Reduction Program

Pathogen Reduction requirements for chilled raw poultry carcasses have been incorporated into MPIP. These requirements are composed of guidelines for E. coli and Interim Action Levels (IALs) for Salmonella spp.

19.6.2.3 MPIP Implementation

19.6.2.3.1 Introduction

An operator in a registered establishment, or a operator sending an application to be registered, may request to implement a post-mortem examination program or MPIP.

The implementation of MPIP consists of three phases:

• Phase 1 - Implementation
• Phase 2 - Trial Period
• Phase 3 - Data Collection

The steps for implementing MPIP under each phase are described below. All checklists (i.e., assessment, implementation or others) pertinent to MPIP referred to in the following sub-sections may be obtained from either the Area MPIP Coordinator and/or from the Area Poultry Inspection Program Specialist.

N.B. For a new registered establishment, see step 1 to 8 under the section "Preliminary Assessment in a New Registered Establishment" at the end of this sub-section.

19.6.2.3.2 Preliminary Assessment

19.6.2.3.2.1 Preliminary Assessment in a Registered Establishment

Step 1a

Any establishment interested in implementing MPIP shall forward a letter requesting to operate under MPIP to the Regional Director.

Step 2a

The Regional Director shall forward the establishment’s request to the Area MPIP Coordinator who then assembles an assessment team with the following suggested composition:

• Area MPIP Coordinator (team leader);
• Technical MPIP Coordinator;
• Area Poultry Inspection Program Specialist;
• Human Resources representative;
• The Veterinarian in Charge; and
• The Inspection Manager and/or the local Regional Veterinary Officer covering the establishment.

N.B. The inspection staff and the two unions concerned are informed and consulted with (as appropriate) by the Area MPIP Coordinator that a request has been received.

Step 3a

The assessment team reviews the suitability of the establishment to operate under MPIP by considering the following criteria:

• The state of the current establishment inspection system and it’s QC operations;
• HACCP status;
• Analysis of environmental issues listed in the Integrated HR/Internal Communication MPIP Workplan (template);
• Implementation of the Pathogen Reduction Program;
• Species and classes of poultry processing conducted by the establishment;
• Compliance history of the establishment;
• Range of health status of flocks and average condemnation rates in the establishment; and
• The differences between the current inspection system and MPIP standards.

A specific checklist entitled "Initial MPIP Assessment Checklist" (CFIA/ACIA 03) shall be completed for this purpose. Part B of this checklist is designed to identify modifications that would be necessary to operate in an MPIP environment.

Step 4a

The assessment team shall recommend to accept or reject the request to operate in an MPIP environment. A copy of this assessment is forwarded to the Regional Director for approval.

Step 5a

• If the request is approved, the assessment team:
  • informs CFIA personnel at the establishment and union representatives that the establishment’s request to implement MPIP has been accepted; and then
  • informs the establishment that their request to implement MPIP has been approved and that they can schedule a Phase 1 start date;
• If the request is refused, the Area MPIP Coordinator shall explain the decision and rationale to the establishment operator and to the local CFIA staff.

19.6.2.3.2.2 Preliminary Assessment in a New Registered Establishment

For a new registered establishment, slaughter operations shall initially comply with a post-mortem inspection system performed by CFIA inspectors, as described under the "Traditional inspection method" section in this chapter. Industry is expected to take traditional line speed caps into consideration when calculating expected daily kill goals. CFIA staffing and maximum line speeds during the "Implementation phase" (Phase 1) shall be determined by the Area Assessment Team depending on the ergonomic facilities and the presentation of the carcasses and corresponding viscera. Line speeds may be increased during the MPIP implementation phase (phase 1), once carcass defect detectors and cavity defect detectors are trained. In this case, the maximum line speed shall be approved by the Area Poultry Inspection Program Specialist and the Veterinarian in Charge.

Step 1b

A new establishment interested in implementing MPIP should submit a letter of request as part of the application package (Application Form and blue prints) to the Regional Director with a copy to the Area Poultry Inspection Program Specialist. Amended blueprints describing the positions/locations of the inspectors and company employees at the different phases of the implementation must be presented to the CFIA Area Program Specialist before the beginning of the next phase ( the number and location of inspectors and plant employees may vary from one phase to the next).

Step 2b

The Regional Director shall forward the establishment’s request to the Area MPIP Coordinator who then assembles an assessment team with the following suggested composition:

• Area MPIP Coordinator (team leader);
• Technical MPIP Coordinator;
• Area Poultry Inspection Program Specialist;
• The Inspection Manager and/or the local Regional Veterinary Officer covering the establishment.

Step 3b

The assessment team assesses the suitability of the blue print submission prior to acceptance based on the following criteria (the assessment team must include the Area blue print approval specialist):

• Facility requirements and line configuration
• Level of training achieved and workplan for defect detectors
• HACCP written program acceptability

A specific checklist entitled "Initial MPIP Assessment Checklist" shall be completed by the assessment team for this purpose.

Minor deficiencies may be addressed through acceptable action plans.

Step 4b

The assessment team shall state the terms and conditions required to be completed prior to initiating operations in an MPIP environment. A copy of this assessment is forwarded to the Regional Director and establishment management.

• If the request is refused, the Area MPIP Coordinator shall explain the decision and rationale to the Regional Director (the Area Executive Director if requested) and the establishment management.

Step 5b

The MPIP Technical Coordinator and/or other CFIA staff member(s) certified as MPIP trainers shall organize training workshop(s) to certify CFIA staff.

The Veterinarian in Charge and one or more inspectors shall:

• receive several days of practical training in one or more MPIP plants; and
• be fully FSEP trained and certified prior to the start Phase 3.

N.B. Sufficient remaining CFIA staff are to be initially certified to FSEP Level 2 and to be fully FSEP certified by the end of Phase 3.

19.6.2.3.3 Implementation (1st) Phase:

Step 6a (registered establishment)

The Area Implementation Team (whose membership may be identical or similar to that of the Area Assessment Team) shall; organize an ongoing communications and consultation strategy with unions and CFIA personnel at the establishment. The Integrated HR/Internal Communications Workplan is utilized for the analysis and development of an employee transition strategy.

Step 6b (new registered establishment)

The inspectors assigned to the new plant shall be trained under the Traditional Inspection System and the Traditional Presentation Standards. The CFIA shall supply a sufficient number of MPIP certified staff to meet operational requirements in order to start slaughter operations under the MPIP Inspectional System when requested. The plant will start operating under the traditional mode and switch to the MPIP environment when the CFIA operational requirement can be met and when plant employees’ level of training and expertise with MPIP can facilitate a functional MPIP environment as determined by the Area Poultry Inspection Program Specialist and VIC. The inspectional environment may proceed through a Pre-MPIP steps and associated line speed caps as determined by the Area Poultry Inspection Program Specialist.

An onsite review of the establishment is required to ensure MPIP facility requirements have been met.

Step 7a (registered establishment)

The implementation team along with the veterinarian in Charge, shall;

• review, the establishment’s correction of any non-conformities identified during the initial assessment including requisite amendments to the establishment’s HACCP system; and
• review with plant management the establishment’s evisceration line area with respect to work and inspection station requirements for Phase 2, as detailed in this chapter;

N.B. The establishment shall submit a proposal designed to address non-conformities identified above and shall complete modifications prior to the start of Phase 2.

Step 7b (new registered establishment)

The inspection staff shall monitor presentation compliance by performing presentation tests as per the applicable presentation standards.

Step 8a (registered establishment)

The MPIP Technical Coordinator and/or other CFIA staff member(s) certified as MPIP trainers shall organize training workshop(s) to certify CFIA staff.

• The Veterinarian in Charge and one or more inspectors shall:
  • receive several days of practical training in one or more MPIP plants; and
  • be fully FSEP trained and certified prior to the start Phase 3.

N.B. All remaining CFIA staff are to be initially certified to FSEP Level 2 and to be fully FSEP certified by the end of Phase 3.

Step 8b (new registered establishment)

The implementation team along with the veterinarian in Charge, shall review with plant management:

• the establishment’s evisceration line area with respect to work and inspection station requirements for Phase 2, as detailed in this chapter;
• the modifications that will be necessary to operate in an MPIP environment.

N.B. The establishment shall submit a proposal designed to address non-conformities and shall complete modifications prior to the start of Phase 2.

Step 9: An establishment-specific reference line (125 carcasses/lot X 20 lots = 2,500 carcasses) for organoleptic (processing and pathology) defects is to be collected before commencing Phase 2. (This data is required to update the national AQLs for pathology and processing defects for MPIP).

N.B. A complete description of ISO testing procedures during phase 1 of MPIP implementation is contained in this subsection.

Step 10: The MPIP Technical Coordinator provides MPIP industry training material to the Veterinarian in Charge or the delegated MPIP-certified inspector in order to train and accredit establishment trainers. As required, the local Regional Director shall arrange for additional veterinary support to permit the Veterinarian in Charge to perform training and accreditation duties at the establishment.

Step 11: Once they are accredited, establishment trainers are to then train and accredit all other establishment employees as per the Training and Accreditation Protocol.

Step 12: The Area Implementation Team shall use the checklist entitled "MPIP Implementation Assessment Checklist" (CFIA/ACIA 04) to evaluate the following requirements in order to commence Phase 2, Trial Period:

• The establishment’s Pathogen Reduction Program is operational and included in the HACCP system;
• Establishment QC are accredited to administer the FPS and Presentation Standards;
• Establishment trainers are accredited and a sufficient number of defect detectors have passed the prerequisite tests; and
• evisceration line modified as per work and inspection station requirements for Phase 2

Based on the result of this checklist, the implementation team shall recommend the commencement of Phase 2 or that Phase 1 be continued pending the completion of all requirements. A copy of this assessment is forwarded to the Area Executive Director.

19.6.2.3.4 Trial Period (2nd) Phase:

It is strongly recommended that CFIA and establishment staff hold weekly meetings throughout phase 2 to discuss any issues related to the ongoing implementation of MPIP.

Step 13: The same number of on-line CFIA inspectors is required during Phase 2, Trial Period, as inspection stations staffed under the establishment’s previous post-mortem inspection system (traditional or CPIP).

• Veterinarian in Charge shall provide oversight for collection, assessment and electronic data entry of defect detection performance tests and monitor ongoing E. coli and Salmonella spp. testing and results. All test results shall be entered into the Excel spreadsheet developed for MPIP. This data is to be submitted on request to the designated Area Poultry Inspection Program specialist.

N.B. A complete description of ISO testing procedures during phase 2 of MPIP implementation is contained in this subsection.

Step 14: Defect detectors must pass four (4) additional on-line tests during the trial period as per the Training and Accreditation Protocol, Annex C, of this chapter.

Step 15: The inspection staff shall provide feedback to the establishment trainer on the performance of their defect detectors.

At the end of Phase 2:

• When the Veterinarian in Charge is satisfied that defect detectors are performing adequately, he or she may locate the CFIA viscera inspector downstream; and
• When switching from Traditional inspection to MPIP, if the operator desires to remain eligible to export to the United States, a written request must be submit to the VIC for CFIA to continue staffing this station as an "export" station (refer to chapter 11, Exports, of this manual)

Step 16: The Area MPIP Coordinator shall notify the Regional Director when the establishment is ready to proceed to Phase 3 so that a HACCP-MPIP System and Compliance Verification review can be conducted.

The MPIP implementation team shall conduct this review to assess compliance to all of the elements of the MPIP policy.

• If performance is acceptable, the establishment may enter Phase 3.
• If the establishment does not exhibit optimum performance, then the trial period shall continue until performance is acceptable or the establishment formally withdraws its MPIP application.

This decision shall be communicated to the establishment management, the local Regional Director, the Area Executive Director and the Director of FAOD.

A specific checklist entitled "Checklist For HACCP-MPIP System Compliance And Verification" (CFIA/ACIA 05) shall be completed for this step. A copy of the corrective action(s) required by the operator shall be attached to this checklist. Follow-up activities to be performed by specific CFIA personnel shall be specified in the comments section of the checklist completed by the implementation team.

N.B. At this point, it is important to note that the Integrated HR/Internal Communication MPIP Workplan has been implemented and finalized for affected inspection staff members prior to entering phase 3.

19.6.2.3.5 Data Collection (3rd) Phase:

There are no maximum line speeds for MPIP. Rather, line speeds are determined by the performance of industry defect detectors and by compliance with MPIP requirements.

Step 17: The following operational modifications shall be made according to the section entitled (Roles and responsibilities of CFIA staff under Phase 3):

• staffing levels may be reduced;
• cost recovery fees shall be recalculated based on remaining CFIA inspection stations and inspection staff tasks; and
• the VIC and delegated inspectors are responsible for ongoing electronic data entry of ISO-based tests for missed pathology and processing defects into weekly roll-ups, charting for trend line evaluation, ongoing VIC analysis and decision making and monthly submission of E. coli / Salmonella spp. test results to the designated Area Poultry Inspection Specialist.

Step 18: Phase 3 shall last a minimum of 12 months. MPIP establishments operating in Phase 3 shall undergo regulatory verification of their HACCP-MPIP system every four (4) months. These will be conducted by a team composed of certified area MPIP-HACCP reviewers. After 12 months of Phase 3 operations, the HACCP-MPIP Compliance Review shall be conducted on an annual basis. In each case, a specific checklist entitled "Checklist For HACCP-MPIP System Compliance And Verification" (CFIA/ACIA 05) shall be completed.

19.6.2.4 The Changing Roles of CFIA

Based on a typical MPIP establishment, previously operating under CPIP, line speed 140 bpm with average condemnation rate (maximum 2.5 % for chickens) and without a moving veterinary line.

19.6.2.4.1 Implementation Steps and Staffing per Phase

*The local Regional Director shall arrange for additional veterinary support as required to permit the Veterinarian in Charge to properly perform additional MPIP related duties.

**During Phase 3, one poultry products inspector is required either stationed in the establishment or present at patrol frequency to inspect further processing area of establishment.

Note: The staffing levels recommended above do not include overhead.

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*

*NOTE: This inspector is required to be present at all times in the evisceration and chilling area, but is not restricted to a static inspection station.

19.6.2.4.3.3 Poultry Products Inspector

19.6.2.4.3.4 On-line Inspector

19.6.2.5 HACCP Program

To implement MPIP, the establishment operator must have a recognized HACCP system covering:

• prerequisite programs
• HACCP plan(s)
• HACCP-MPIP plan

The HACCP-MPIP plan covers the detection and removal process of defective carcasses. Based on a risk assessment completed by CFIA, a list of diseases, observed during post mortem examination has been associated with pathogenic bacteria which cause human food borne illness e.g. Salmonella sp., Camplylobacter sp., etc.

With this information, and by correctly following the FSEP program, the four (4) processing steps included in the HACCP-MPIP plan should be identified by the operator as Critical Control Points (CCP).

When the HACCP plan is developed by the establishment, it is recommended that the slaughter and evisceration HACCP generic model developed under FSEP be used. Elements for development and implementation of a HACCP system should be adhered to as detailed in the FSEP manuals of the CFIA. Complete copies of the FSEP manuals are posted on the CFIA website.

For more details on the HACCP system for the slaughter of poultry, refer to the corresponding generic model and the HACCP-MPIP generic model ( Annex B).

19.6.2.6 Defect Detection Standard

Under MPIP, designated defect detection employees shall be responsible for the detection of carcass, cavity and viscera defects on a carcass-by-carcass basis.

These defects shall be monitored as per the HACCP-MPIP plan.

Each carcass, cavity and viscera set must be visually examined.

19.6.2.6.1 Training and Accreditation of defect Detectors

Refer to Annex C, Training and Accreditation Protocol.

19.6.2.6.2 Carcass Defect Detection

Carcass defect detectors shall identify and remove obviously condemnable carcasses before evisceration. Preselection procedures must be performed at the transfer point from the slaughter line to the evisceration line, or at any other point selected by the operator prior to the eviscerator(s).

The operator is responsible for the disposal and recording as inedible material, carcasses with Extensive Mutilation and/or Overscald, Inadequate Bleeding. Such carcasses shall not receive veterinary disposition. A copy of the operator’s records shall be provided to CFIA upon request.

It is generally accepted that there are few occasions in turkey processing for which preselection is required on an ongoing basis - especially where removal of obviously condemnable birds is performed at the farm level. MPIP therefore leaves to the discretion of turkey slaughter establishments this option of implementing preselection based on flock sheet information. Obviously condemnable turkey carcasses preselected by the carcass defect detector(s) need not be removed provided that such carcasses :

• are identified or marked;
• are not eviscerated;
• do not contact subsequent on-line employees and equipment; and
• are removed by the helper/trimmer after the defect detectors.

N.B. CFIA may require turkey flock preselection if turkey flocks show evidence of poor health, or of other defects or have not been properly handled. Lighting and facilities for holding preselected turkey carcasses must be readily available on site.

19.6.2.6.2.1 List of Carcass Defects by Class of Poultry

The following conditions are recognized as obviously condemnable conditions before evisceration. The table is followed by a detailed explanation of each condition.

19.6.2.6.2.2 Definitions of Carcasses Defects to be Removed before Evisceration

19.6.2.6.2.2.1 Definitions of Extensive Processing Defects

Extensive Bruising: Carcass must be removed if the affected area is too large to be trimmed on-line

Inadequate Bleeding: Carcass with deep to brick red colour (head may still be attached or incomplete or no neck cut). For carcasses which are mildly red/blue, refer to the definition of Dark Coloured Carcasses (Cyanosis).

Mutilation: Extensive crushing and/or deformation of the carcass too large to be trimmed on-line.

Overscald: Damaged skin and cooked muscle too large to be trimmed on-line.

19.6.2.6.2.2.2 Definitions of Extensive Pathology Defects

Keel Abscess/Infected Breast Blister: Usually found in the breast or keel area, the abscess may be the result of a skin infection or the infection of a pectoral cyst. Remove carcass if affected area is too large to trim on-line.

Arthritis/Synovitis: Emaciated carcasses affected with ruptured gastrocnemius tendon and/or Tenosynovitis. Turkey carcasses with Arthritis/Synovitis are to be removed from the evisceration line.

Ascites (water belly): Accumulation of significant volume of fluid within the abdominal cavity. The amber liquid is frequently visible through the skin cover and moves when touched or compressed.

Avian Keratoacanthoma: (previously referred to as Avian Squamous Cell Carcinoma): Formation of deep crater-shaped ulcers mainly on the back. If the lesions are found are all over the carcass, it shall be removed from the evisceration line.

Cellulitis: Thickened, yellow coloured skin (with a honeycombed appearance). Carcasses with scratches with only slight thickening and yellowing of the skin, not affecting underlying tissue, can be trimmed on-line. Remove carcases with Peri-Cloacal Cellulitis. Chicken carcasses with skin lesions smaller than 2 cm X 2 cm may be passed if included within the establishment’s HACCP system. The Veterinarian in Charge will determine the criteria for the size of lesions which may be trimmed on-line for turkeys.

Dark-Coloured Carcasses (Cyanosis): An emaciated carcass which has a darker coloured pectoral (breast) musculature than is normally seen in a healthy carcass such that the normal colour cannot be recovered during the chilling process. The breast musculature colouration will be the same as the thigh muscles. Carcasses which are dark coloured but not emaciated shall be left on-line to be eviscerated so that the cause may be determined, e.g., lack of oxygen due to Ascites or overcrowding during transportation.

Mild (light blue) carcasses should be passed if the darker discolouration is the only significant finding, e.g., not emaciated. Carcasses with extremity petechiation ("blood spots"), but otherwise normal, should be passed.

Emaciation: Extremely thin carcasses in poor condition. Carcasses which are small (but with good finish or fleshing) may also be culled by the establishment detectors but are not to be entered on the condemnation certificate.

Marek’s disease (Cutaneous): Enlarged feather follicles often with yellowish coloured surrounding skin. Remove carcass if affected skin area is too large to trim on-line.

Pendulous crop: Carcasses are to be removed from the line only if affected with extensive pendulous crops (representing a risk of contamination), or if associated with poor carcass condition (emaciated), or if the carcass has a bad odour

Xanthomatosis: Thick yellowish swellings may be present in the wattles, breast, abdomen and legs. The swelling may become a pendulous mass filled with a honey coloured liquid.

19.6.2.6.3 Cavity and Viscera Defect Detection

Depending on the speed of the evisceration lines, defect detection may be performed:

• on a unit-by-unit basis where each defect detector examines the cavity and the viscera of the carcasses presented for examination; or
• on a sequential basis, where all the cavities are examined by specific cavity detectors and all the viscera are examined by a separate viscera defect detector.

The operator may position the viscera defect detector(s) either before or after the cavity defect detectors. However, the viscera sets must be presented with their corresponding carcasses throughout the viscera defect detection and the CFIA on-line ISO-based performance testing zones. The latter requirement ensures that whenever defective viscera are identified, that the corresponding carcass cavity and/or carcass exterior can be examined for applicable pathology and processing defects. In addition, employee(s) that remove carcasses from the line must be able to remove both the viscera and the corresponding carcass (and maintain their corresponding identity) for veterinary disposition.

Detailed procedures for defect detection, i.e., body position and eye movement sequence, must be established by the operator of each establishment based on the type of equipment used and the layout of the defect detection stations.

All identified carcasses must be either immediately removed or be signalled for removal from the line by a helper/trimmer.

The operator may evaluate the need for an optional detector’s helper that removes carcasses signalled by the detectors. The use of a detector’s helper should be based on the following:

• ante-mortem information;
• the grower’s profile; and
• the quality of the incoming lot.

Industry cavity and viscera defect detectors must be empowered to take immediate action whenever they notice a potential loss of control.

19.6.2.6.3.1 Cavity Defect Detection

The cavity defect detector is not required to remove carcasses signalled for removal. If they are properly identified, these carcasses may be removed later by the helper/trimmer or by other on-line employees.

In descending order, the cavity detector's priorities are to:

• examine each cavity and abdominal opening (e.g., Faecal Contamination, Peri-Cloacal Cellulitis) for defects*;

*Note: for fowl, shall palpate the duodenum and/or perform other procedures which are effective for detecting all carcasses with Adenocarcinoma;

• signal carcasses with specified defects for removal or trimming according to agreed codes (if applicable);
• if applicable, function as presenters (if the operator elects to combine presentation and cavity detection duties) by drawing/manipulating the viscera so as to permit examination of the entire cavity in establishments with eviscerator(s) which do not separate the viscera from the carcass (if applicable); and
• signal the presence of obviously condemnable carcasses that should have been removed from the line prior to evisceration.

19.6.2.6.3.2 Viscera Defect Detection

In descending order, the viscera detector's priorities are to:

• examine each viscera for defects;
• signal carcasses for removal according to agreed codes (if applicable);
• signal the presence of obviously condemnable carcasses that should have been removed from the line prior to evisceration; and
• in some cases, and under the Veterinarian in Charge’s discretion, remove defective carcasses and/or viscera from the line if there is no helper/trimmer.

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

Contamination : Contamination of the carcass cavity and/or viscera may come from four (4) sources:

• Faecal contamination: Any material determined to be from the lower gastrointestinal tract measuring 3 mm or greater within the abdominal cavity and/or the exterior on exposed muscle tissue (if the area is too large to be trimmed on line).
• Ingesta: The undigested contents of the crop, gizzard or proventriculus which have contaminated the carcass cavity. Dry and localized ingesta covering an area of a dime or less or a few isolated grains will not be counted as a defect.
• Bile contamination: Bile stains causing a discolouration of affected tissue which either are too large to be trimmed on-line or cannot be trimmed due to location, e.g., within the abdominal cavity.
• Extraneous material: Grease stains or other foreign material within the abdominal cavity which cannot be removed on-line, or extensive contamination on the exterior of the carcass covering too large an area to be trimmed.
• Intestine/cloaca: Refers to a length of intestine/cloaca attached to the giblet pack or the carcass and is associated with evisceration lines equipped with the Nu-Tech system (sometimes referred to as "Stork intestine"). The cause is improperly adjusted equipment; the length of intestine/cloaca still attached to the carcass will contaminate the internal cavity with faeces or, if it enters the giblet harvesting process, it will spread faecal contamination onto both equipment and product.

All cases of visible contamination on the inside of the carcass must be identified so that salvaging or off-line reprocessing may be carried out.

Contamination on the viscera is not to be counted as a defect if the establishment operator is either not harvesting edible viscera or if an effective program is included within a HACCP plan which ensures that contaminated viscera are not harvested as edible. Options may include adjusting the water sprays on the eviscerator to more effectively flush visible contamination during evisceration with a moving water film or, manual sorting and selection of visibly clean viscera. The Veterinarian in Charge or Evisceration Floor Inspector shall audit viscera harvesting operations to ensure that viscera harvesting operations are appropriately conducted in accordance with the establishment’s HACCP plan.

Extensive Bruising: See "Definitions of Extensive Processing Defects" in preceding subsection.

Inadequate Bleeding: See "Definitions of Extensive Processing Defects" in preceding subsection.

Mutilation: See "Definitions of Extensive Processing Defects" in preceding subsection.

Overscald: See "Definitions of Extensive Processing Defects" in preceding subsection.

19.6.2.6.3.4.2 Definitions of Pathology Defects

Abscesses: Any carcass with a mass of necrotic material to be removed from the line.

Adenocarcinoma (Fowl): Whitish to yellow malignant nodules/tumours usually 3 mm to 5 mm and frequently present in the duodenal loop of the small intestine. Size varies and distribution can extend throughout the mesentery and peritoneum sometimes invading the ovary. All carcasses exhibiting such lesions must be removed from the evisceration line.

Airsacculitis: All are to be removed except these carcasses exhibiting slight opacity of the air sacs, with no other traces of inflammation, and particles measuring less than 3 mm in all dimensions are NOT considered significant lesions and should not be counted as a defect.

Ascites: Remove carcasses with definite Ascites (e.g., bosselated or cobblestone liver, edema in abdominal wall, jaundice or yellowing of carcass). Pass carcases with abdominal fluid but otherwise normal in appearance.

Arthritis/Synovitis: Remove carcasses affected with ruptured gastrocnemius tendon (and/or tenosynovitis) if emaciated or if lesions are too extensive to be trimmed on-line. Also remove carcasses if systemic effects are evident (greenish discolouration of liver and/or spleen). Turkey carcasses with Arthritis/Synovitis are to be removed from the line.

Cellulitis: See "Definitions of Extensive Pathology Defects" in preceding subsection.

Dark Coloured Carcasses (Cyanosis): See "Definitions of Extensive Pathology Defects" in preceding subsection.

Emaciation: Extremely thin carcasses in poor condition with remaining fat in a moist, sticky and jelly-like consistency.

Hepatitis/Hepatosis: If most of the liver is affected (hypertrophied, hardened, with/without hydro pericardium, Ascites), or if there are any (small) red or white spots on the liver surface, the carcass shall be removed from the line.

Marek’s disease: If visceral tumours (white nodules) are present, or if the skin area is too large to trim on-line, the carcass is to be removed from the line.

Peritonitis: Inflammation of the lining layer of the abdominal wall and lining of the abdominal viscera often seen as a whitish to yellow, opaque, cheesy exudate and with an off odour.

Pendulous crop: See "Definitions of Extensive Pathology Defects" in preceding subsection.

Salpingitis: This is an infection of the oviduct or salpinx, the reproductive organ of pullets. It is characterized by the presence of liquid or solid pus, which is usually yellowish in colour. Very often the tissues surrounding the salpinx become viscous. All carcasses exhibiting such lesions must be removed from the evisceration line. Any presence of pus or liquid within the salpinx observed during examination of the internal cavity must be recorded as a defect.

Tumors: Any enlarged abnormal irregular mass of tissue in the internal cavity.

Note: The benign growth (Leiomyoma) found in the meso-salpinx (membrane enveloping the oviduct) is very common and is not considered malignant. All carcasses with tumours other than Leiomyoma must be removed from the evisceration line.

Xanthomatosis: See "Definitions of Extensive Pathology Defects" in preceding subsection.

19.6.2.6.4 Sorting Carcasses

Carcasses removed from the evisceration line may be examined and sorted into four categories by an accredited defect detector as follows :

• normal - returned to the evisceration line;
• localized trimmable pathology - returned to the evisceration line for on-line trimming;
• processing defects (i.e. internal contamination) - send for reprocessing or salvage; and
• carcasses suspected of having pathology diseases or conditions - send for veterinary disposition.

Carcasses may also be sorted by a CFIA inspector as described previously in this sub-section.

19.6.2.6.5 Monitoring Activities by the Operator

The carcass, cavity and viscera defect detection and removal process shall be monitored on a regular basis. If obviously condemnable conditions are missed at preselection or cavity and viscera defects are missed at post-evisceration, corrective actions shall be initiated as per the HACCP-MPIP plan.

Monitoring test results should be periodically, or upon request, be correlated with those of CFIA.

19.6.2.6.6 Monitoring Activities by CFIA Personnel

Carcass, cavity and viscera defect detection and removal performance shall be evaluated on an on-going basis by CFIA personnel through the use of ISO Sampling Plan 2859-1 as per the following section "Monitoring Defect Detection Standard by CFIA".

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

A national survey was conducted in 1996/97 by sampling passed carcasses in 35 federally registered chicken slaughtering establishments accounting for more than 90% of federally inspected chicken slaughtering operations. Data was collected by the same inspector who travelled to each selected establishment. The average prevalence of passed carcasses with missed defects was 3.81% for extensive processing defects and 0.44% for carcasses with pathology defects. Similar data was collected in 1999, and the corresponding prevalence of missed processing and pathology defects was then calculated for turkeys and fowl. Under MPIP, as the operators are responsible for all the on-line defect detection and removal tasks, their performance shall be evaluated against this prevalence and transformed into an AQL.

19.6.2.7.1.2 Determination of National AQLs

Based on prevalence data obtained from the national survey, and further to selecting the nearest lower AQL from the ISO 2859-1 tables, the National AQLs were determined to be 2.5% for processing defects and 0.4% for pathology defects in chicken slaughtering establishments. The processing AQL was reduced from 3.81% (National baseline survey) to 2.5% after allowing for the significant reduction of visible contamination obtained with the use of an effective waterfilm (showers applied by automatic equipment during venting, opening and evisceration operations).

Results of the national surveys for slaughtering establishments are summarized as follows:

When sufficient data has been collected from multiple MPIP establishments, national AQLs for processing and pathology defects for MPIP for chicken, fowl and turkey slaughtering operations may be amended.

19.6.2.7.1.3 Establishment Specific Reference Line ("Before" Data)

Throughout the Implementation (1st) Phase, the establishment shall continue to operate under its previous inspection system. An establishment-specific reference line comprised of the "Before" data shall be collected prior to commencing the Trial Period (2nd) Phase. The "Before" data (processing and pathology defects) is from a minimum of 20 hourly ISO-based tests of 125 carcasses each (total of 20 x 125 = 2,500 carcasses). Testing should continue over a period of 30 consecutive working shifts (six weeks).

These test results shall not be used at any time to assess operational control during the Implementation Phase. Normal control procedures shall be applied as per the current inspection system. The results shall be recorded on the MPIP Data Collection forms found in Annex F of this chapter and forwarded (preferably as an electronic file) to the Chief, Poultry Inspection Programs, Food of Animal Origin Division (FAOD).

In establishments in which there is more than one slaughtering shift, "Before" data should be collected for all shifts. Data should be collected and corresponding establishment specific AQLs calculated for each type of poultry (i.e., chickens, fowl and turkeys) slaughtered in the establishment.

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

• downstream from team of establishment carcass/cavity/viscera detectors; and
• before or after establishment helper/trimmer; and
• before viscera is harvested (or discarded) or the carcass is trimmed (other than by the helper/trimmer) and before the carcass is vacuumed.

19.6.2.7.2.2 Facility Requirements for On-line Station

Refer to Chapter 2 of this manual

19.6.2.7.2.3 Sampling Procedure

Tests shall be conducted so as to reflect the performance of the defect detectors without being influenced by the on-line CFIA inspector(s) during phase 2 and 3.

Each sampled carcass must be fully examined (i.e. the carcass exterior, the carcass cavity and the corresponding viscera). The following step-by-step sampling procedure has been developed for MPIP to facilitate national uniformity. The average time required is about 4 to 5 seconds per carcass and viscera based on a national baseline survey. Total time required for a test with a sample size of 125 carcasses averages about 15 minutes which includes an average of 7-10 minutes of actual on-line time. The following procedure is designed to ensure that each carcass has an equal chance of being selected. Carcasses must be selected as described below to prevent sampling bias.

Step 1. Randomly select a time for the test (minimum once/hr). At the selected time, begin the test by randomly identifying a carcass and picking the third subsequent carcass to be the first carcass in the sample. If the carcass lacks a corresponding viscera, then pick the next complete set of carcass and viscera.

Step 2. Visually examine the carcass exterior, the carcass cavity and the viscera (heart and liver for young chickens and turkeys plus intestines and spleen for mature poultry). The order in which the viscera, carcass exterior and cavity are examined is at the discretion of the inspector to permit the most efficient inspection possible consistent with the presentation of the carcass and corresponding viscera.

Step 3. If a missed defect is suspected, immediately remove the carcass and if applicable, the corresponding viscera, and hang it/them back on the rack provided.

Step 4. Mentally count (add) the carcass, or use a mechanical counter for larger sample sizes (e.g., 125 - 200 carcasses).

Step 5. Repeat steps 1 to 4 until the sample size has been reached. (refer to the following table)

Step 6. After completing the on-line examination of the carcasses comprising the sample, carefully examine each hung-back carcass (and its viscera) and determine if it is defective. Record all defects on the form provided in Annex F.

Step 7. Determine if the sample indicates that the lot passed or failed, or requires further sampling. If further sampling is required, add the defects from the 1st and 2nd samples as per instructions on the form. Take appropriate inspectional control action, if warranted, including those indicated by the switching rules for the Decision Tree below.

Step 8. Release removed carcasses for veterinary disposition or correction by a designated establishment employee or for the return of normal carcasses to the evisceration line.

19.6.2.7.3 Sampling for Carcasses Using Sampling Plans Indexed by AQL (ISO 2859-1)

(Identical to Canadian Government Specifications Board CGSB-105-GP-1 or Mil. Std. 105-D) (MIL-STD-105D of the United States Department of Defence)

• The AQL is the maximum percent defective (or the maximum number of defects per 100 units) that, for the purposes of sampling inspection, can be considered satisfactory as a process average (ISO/FDIS 2859-1:1993);
• The acceptance number is the largest number of defects permitted in a sample in order that the lot be accepted for a specific acceptance quality limit.
• A lot is the equivalent of one hour of production volume per evisceration line per shift.
• Sampling time to be randomly selected for each hour of production.
• Lot sizes are selected using the following criteria from the referenced ISO 2859-1 tables for the following ranges in line speed:
  • 1,201 to 3,200 carcasses per hour (cph),
  • 3,201 to 10,000 carcasses per hour, and
  • 10,001 carcasses per hour or more.
• A nonconformity is a poultry carcass with one or more processing or pathological defects as defined in this section. A defective carcass is a carcass with a defect that cannot be corrected on the evisceration line, i.e. carcasses requiring veterinary disposition and carcasses with extensive processing defects. Other carcasses with defects that are not considered as nonconforming items under the present system are referred to as carcasses with on-line trimmable defects.
• During the three phases of MPIP implementation only the Single Sampling Plan for Normal Inspection Level shall be used.
• Once the Data Collection (3rd) Phase has been successfully completed, the ISO-based switching rules shall be utilized as per the "Decision Tree for Missed Pathology and/or Processing Defects".

19.6.2.7.3.1 Acceptance and Rejection Numbers for ISO-based Tests

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19.6.2.7.3.2 Action Based on Failing the AQL for Pathology or Processing Defects

If the number of defects meets or exceeds the reject number for either the pathology defects or the processing defects or both, the sample fails the test. The subsequent test shall be at the Inspection level specified by the Decision Tree. All ISO-based tests for defects shall include both pathology and processing defects regardless of whether the Reject Number was met or exceeded for one or both AQLs.

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

When a loss of control has been detected by a sample rejected at the normal level and corrective measures have proven not effective, as shown by the retest at the tightened level, the product at the exit of the chilling system must be verified to ensure that it meets the required standards. An ISO-based test for pathology and processing defects shall be performed every 15 minutes on carcasses exiting the chilling system.

If a chilled product verification meets or exceeds the rejection number:

• the affected product shall be identified so that it may be segregated and accumulated for rework.
• Identity control shall be maintained throughout the rework action to ensure that the product is wholesome and released once sample results indicate that the reworked products meet standards.

In this case where product compliance is suspect, product verification is carried out in accordance with the acceptance and rejection values in the following table:

19.6.2.7.3.4.1 Acceptance and Rejection Numbers - Product Verification at the Post-chill Station

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19.6.2.7.4 Relationship Between Pathological and Processing Defects and Presentation Verifications

The two monitoring procedures must be carried out separately since they have different objectives. The presentation standards ensure adequate evisceration, so that on-line inspectors can perform a proper inspection and detectors can perform proper detection. The pathology and processing defect detection standards establish the criteria for checking the establishment operator's performance.

19.6.2.7.5 Decision Tree for Missed Pathology and/or Processing Defects

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Ac = accept; Re = reject the lot

* A normal level test may be performed at any time using Normal level acceptance and rejection numbers as an additional assurance of process control and may be requested by management or the inspection staff

**Corrective action must include correction of cause and identification & rework of all potentially affected product.

At any time, the Veterinarian in Charge or an inspector under veterinary supervision may enforce the MIA and MIR which will take precedence over actions recommended in this decision tree.

19.6.2.7.6 MPIP Defects Log

A separate MPIP Defects Log shall be used for each species.

For establishments with more than one shift per day, test results for each shift shall be considered independently because of personnel and supervisor differences and shall be recorded on separate MPIP Defects Logs.

The inspection level used to begin a shift shall be determined by the results of the last test of the previous applicable shift and the decision tree.

If a shift ends while in tightened mode and at a reduced line speed, the next shift shall continue in tightened mode, but may start at normal line speed, unless the Veterinarian in charge decides otherwise.

19.6.2.7.6.1 Defects Log for Chicken

Refer to Annex F of this chapter.

19.6.2.7.6.2 Defects Log for Fowl

Refer to Annex F of this chapter.

19.6.2.7.6.3 Defects Log for Turkey

Refer to Annex F of this chapter.

19.6.2.8 Finished Product Standards Program

The Finished Product Standards (FPS) program used in MPIP is similar to those used in the CPIP and as originally used in the Streamlined Inspection System (SIS). Revised FPS values shall be implemented as follows:

A copy of the complete MPIP/CPIP FPS program for chickens, fowl and turkeys is included in the Annex D of this Chapter.

19.6.2.9 Pathogen Reduction Effort

19.6.2.9.1 Establishing Microbiological Criteria for Chicken and Turkey Carcasses Under MPIP

A national baseline survey of federally inspected chicken broiler and young turkey slaughter establishments was conducted in June, 1997 - May, 1998 to determine prevalence of E. coli (Escherichia coli, biotype I, nonspecific as to species, hereinafter referred to simply as E. coli) and Salmonella spp. A copy of the baseline study is posted on the CFIA Website as follows: http://www.inspection.gc.ca/english/anima/meavia/mmopmmhv/chap19/baseline-e.pdf

Test results for E. coli and Salmonella spp were similar to those reported in the corresponding U.S. baseline survey. Therefore CFIA adopted the U.S. Salmonella standard and E. coli guidelines on an interim basis for MPIP.

Full details on the referenced US requirements are detailed in Chapter 11, Exports, United States Section.

19.6.3 Post-mortem Inspection for rabbits

The dressed carcass and viscera shall be visually examined. Visual examination should be followed by palpation and incision as deemed necessary.

19.6.3.1 Line Speed for Traditional Post-mortem Inspection of Rabbits