Chapter 19 – Poultry Inspection Programs

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19.9 Post-Chill Procedures

19.9.1 Cut Up and Boning

For a description of poultry parts generally prepared in registered establishments, please refer to Chapter 7 of the MOP.

19.9.2 Turkey Basting

This section is to be developed.

19.9.3 Mechanically Separated Meats (MSM)

For a description of mechanically separated meat and finely textured meat prepared in registered establishments, please refer to Chapter 4 of the MOP.

 

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19.10 Packaging and Labelling

Please refer to Chapter 7 of the MOP.

 

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19.11 Shipping and receiving

Please refer to Chapter 3 of the MOP.

 

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19.12 Product Reinspection

19.12.1 Poultry Reinspection Program

See Annex D of this chapter.

19.12.2 Returned Turkey Carcasses in the Event of an Actual or Perceived Malicious Product Tampering

In the event of a suspected or actual tampering incident, the Chief, Poultry Inspection Programs should be the primary point of contact regarding application and interpretation of the conditions pertaining to the protocol, with the Director, MPD, serving as an alternate.

For fresh turkey:

• Pump air into the bag using a needle.
• While carrying out this step, hold the bag tightly around the needle.
• Withdraw the needle and stick a piece of tape on the injection point.
• Dip the inflated bag into water to detect any holes.
• If the bag is intact, repack the product in a new bag and ship again to market.
• If the bag leaks, the product must be discarded.

For frozen turkey:

• Let the bag reach room temperature to allow the bag to be inflated.
• Pump air into the bag using a needle
• While carrying out this step, hold the bag tightly around the needle.
• Withdraw needle and stick a piece of tape on the injection point.
• Dip the inflated bag into water to detect any holes.
• If the bag is intact, repack the product in a new bag and ship again to market.
• If the bag leaks, the product must be discarded.

Under this protocol, industry or its representatives will be responsible for conducting any testing and interpretation of results. Returned products will be kept segregated according to where they have been, to enable differentiation according to probability of exposure to tampering or adulteration. All testing and subsequent repackaging and/or destruction of the product will be conducted in a federally registered establishment, under the supervision of inspection staff from the CFIA in a verification role. Precautions will be taken to prevent cross contamination of product during testing and further manipulations.

The exterior of packaging material surrounding the products being tested will be examined visually for physical evidence of resealing of a puncture, e.g., blob of glue or tape, prior to immersion in water. Packages that fail either the visual examination or the test itself, as well as their contents, will be examined thoroughly for evidence of tampering or adulteration, for investigational purposes, after which they will be destroyed.

Products that have been in consumer hands should be tested for evidence of tampering for investigational purposes but will not be eligible for salvage if temperature control cannot be assured.

Applicability of the protocol, criteria for interpretation of results and disposition decisions may have to be adjusted by mutual agreement depending on the specific circumstances of an incident.

 

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Next page: Annex A | Previous page: Section 19.8 to 19.8.8