Questions and Answers
Federal/Provincial/Territorial Interprovincial Meat Trade Pilot Project

What is the main objective of this initiative?

Fulfilling a promise made at the Agriculture ministers' meeting in July 2010, the Government of Canada is investing up to $3 million for a series of pilot projects that will investigate the challenges encountered by businesses in meeting federal meat hygiene requirements for interprovincial trade and help better position provincial meat processors to move their safe, high quality product across the country while maintaining with Canada's high federal food safety standards.

The pilot project will work closely with selected businesses to conduct evaluations, collect samples and information, and validate new inspection procedures.

When and where will the pilots take place?

A total of 17 pilots have been selected across Canada. Pilot locations reflect a representative sample of species, meat processing activities and plant size. On site work at the pilot locations will run from February to July 2011.

How were pilots chosen?

FPT officials collected information from non-federally registered businesses interested in participating as a pilot. They then selected pilot businesses based on a pre-established set of criteria including an appropriate representation of meat processing activities in Canada.

What regulations are the pilots required to meet?

Pilots will continue to operate under their current rules during the initial phases of work.  At the end of the process, pilots will be required to meet the modified CFIA Manual of Procedures (MOP) and Food Safety Enhancement Program (FSEP) manual, along with other applicable CFIA regulations to become federally registered.

During the pilot period, who will be providing inspection services?

Pilot plants will continue to be serviced by their current inspection authority as per their normal arrangements. In addition, throughout the pilot project, federal and provincial authorities will be jointly visiting the plants and collecting information, conducting evaluations and validating new inspection procedures.

Will implementing HACCP be required?

Yes. The Meat Inspection Regulations require a HACCP plan. HACCP in meat plants will be reviewed to ensure a suitable adaptation of technical requirements for plants of small and medium size. Businesses completing the pilot process will need to meet the revised procedures.

What type of registration will allow for interprovincial trade?

Plants will be federally registered by the CFIA at the completion of the pilot process, provided they meet all federal requirements and operate under the revised procedures.

How long will it take to get federally registered and when can plants ship products interprovincially?

Timing may vary from pilot site to pilot site depending on the adjustments required to fully align with the federal requirements and revised procedures.

What costs can be expected for these plants to be federally registered, and what are some of the ongoing costs associated with federal registration?

Federally registered meat establishments must pay for inspection services under the provisions of the Meat Inspection Regulations, 1990 and the Canadian Food Inspection Agency (CFIA) Fees Notice.  Fees are specified per activity (e.g., for an inspection station) or transaction (e.g., to have a label registered) and the exact cost to a particular establishment varies depending on their size and activities.

In addition to these fees, federally registered establishments pay for the testing they must undertake to comply with HACCP requirements regarding the validation of critical controls, and for certain specific program requirements (E. coli O157:H7 testing of raw beef trim, Listeria testing in plants making ready-to-eat meat products).