Chapter 1 - Introduction to the Meat Programs

Table of Contents

• Glossary
• 1. Introduction
• 1.1 Objectives of the CFIA Meat Programs
• 1.2 Meat Programs Framework
  • 1.2.1 Meat Inspection Act
  • 1.2.2 Meat Inspection Regulations, 1990
• 1.3 CFIA Staff
  • 1.3.1. Authority
  • 1.3.2. Health and Security
  • 1.3.3. Training
• 1.4. Meat Programs Delivery
  • 1.4.1. Delivery of Meat Programs Inspection Services in Federally Registered Establishments
  • 1.4.2. Frequency of CFIA Inspection
  • 1.4.3. Exceptional circumstances
  • 1.4.4. CFIA Meat Programs Inspection Fees
  • 1.4.5. Inspectional controls
• 1.5. Monitoring of Meat Programs Service Delivery in Federally Registered Establishments
  • 1.5.1. Quality Management System (QMS)
  • 1.5.2. Meat Programs Performance Measurement
• 1.6. Meat Programs Evaluation
  • 1.6.1. Meat Programs Inspection System (MPIS) Equivalence
  • 1.6.2. Evaluation of the Canadian MPIS by Importing Countries
  • 1.6.3. Evaluation of MPIS in Countries Exporting to Canada
  • 1.6.4. Health Canada Food Safety Assessment
  • 1.6.5. Internal Audit and Corporate Evaluation of the Meat Programs
  • 1.6.6. Auditor General of Canada CFIA Verification
• 1.7. Protocol for High Visibility Issues

Annexes

Annex A: Meat Inspection Legend Stamp Order Form

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