This Code Of Practice is intended to identify and establish procedures and requirements, which, when implemented, will ensure that seal meat and products intended for human food have been subjected to appropriate control measures to comply with Canadian regulatory requirements.

Scope:

The control measures set out under this Code Of Practice apply to the entire chain of events from harvest to final packaging of this product for domestic consumption, or, export. This Code of Practice is predicated upon the recognized principles of the Hazard Analysis, Critical Control Point system of ensuring food safety. It recognizes and is designed to ensure consistency with international standards. The Canadian seal processing industry will be responsible to develop and implement the required monitoring and processing controls identified in this Code.

This Code of Practice is structured to consist of Six Appendices. Each Appendix has been developed to identify the controls which must be exercised at that step in the harvest/production continuum. Regulatory oversight will be exercised by the Canadian Food Inspection Agency (CFIA) to ensure that all controls are in place. Failure to implement satisfactory controls will require the responsible regulated party to take appropriate corrective actions. If timely corrective actions were effective in maintaining control, then industry may continue to process edible seal products for export. Only products which have been handled and processed in accordance with acceptable controls will be permitted to be offered for human consumption.

1) Appendix I: Harvest Activities
Controls for slaughter, evisceration, pelting, washing, cooling, handling of seal meat, and pelt.

2) Appendix II: Vessel Requirements
Controls for Construction, Sanitation, Storage, Ice, Protection From Contamination/Cross Contamination, and Record Keeping requirements for the harvest/transport vessel.

3) Appendix Appendix III: UHHT Requirements
Controls for Unloading, Holding, Handling, and Transportation, (UHHT) following harvest.

4) Appendix IV: QMP Reference Standard
Processing Controls required by the Quality Management Plan of registered processors.

5) Appendix V: Export Certification Plan
Controls identifying requirements related to certification of final product.

6) Appendix VI: Seal Product Standard
Final product requirements, including microbiological, and chemical standards.