Chapter 19 - Poultry Inspection Programs

Table of Contents

• 19.1 INTRODUCTION
  • 19.1.1 Amendment Process
  • 19.1.2 Glossary of Terms
  • 19.1.3 Plant Construction and Equipment
  • 19.1.4 HACCP Program
• 19.2 HUMANE TREATMENT
  • 19.2.1 General Requirements
  • 19.2.2 Responsibilities of CFIA
• 19.3 ANTE MORTEM INSPECTION / EXAMINATION
  • 19.3.1 Generality Ante mortem
  • 19.3.2 Ante mortem Procedures
  • 19.3.3 Procedures Due to Special Circumstances
  • 19.3.4 Flock Sheets: Producers / Processors Information Exchange
  • 19.3.5 Sanitation for Poultry Crates and Trucks
• 19.4 DRESSING PROCEDURES
  • 19.4.1 Poultry Dressing Procedures
  • 19.4.2 Domesticated Rabbit Slaughter and Dressing Procedures
  • 19.4.3 Ritual Slaughter
• 19.5 ADDITIONAL EVISCERATION FLOOR PROCEDURES
  • 19.5.1 Salvaging
  • 19.5.2 Off-line Reprocessing and Reconditioning
  • 19.5.3 On-line Reprocessing and Reconditioning
  • 19.5.4 Preparation of Offal for Edible Purposes or Animal Food
  • 19.5.5 Specific Quality Control Programs
  • 19.5.6 Application of Microbial Control Agents
• 19.6 POST MORTEM INSPECTION / EXAMINATION
  • 19.6.1 Traditional Inspection Method for Poultry
  • 19.6.2 Modernized Poultry Inspection Program (MPIP)
  • 19.6.3 Post mortem Inspection for Rabbits
• 19.7 POULTRY DISPOSITIONS
  • 19.7.1 Diseases and Conditions Diagnosed by Organoleptic Examination of Carcasses and Portions Thereof and/or Reported to the Meat Programs Division
  • 19.7.2 Diseases or Conditions Generally Diagnosed and Reported Based on Laboratory Analysis (Histopathology, Culture, Serology, Residues Testing, etc.)
  • 19.7.3 Reportable Diseases
  • 19.7.4 Specific Ante mortem/Post mortem Conditions for Poultry
  • 19.7.5 Veterinary Dispositions and Condemnation Certificates
  • 19.7.6 Presentation Standard for Veterinary Dispositions
  • 19.7.7 Poultry Rejection Program
• 19.8 POULTRY CHILLING AND FREEZING PROCEDURES
  • 19.8.1 Introduction
  • 19.8.2 General Requirements Water Chilling
  • 19.8.3 Retained Water Control Programs
  • 19.8.4 Air-Chilled Poultry Products
  • 19.8.5 Roles and Responsibilities
  • 19.8.6 Freezing
  • 19.8.7 Thawing Poultry in Water
  • 19.8.8 Refrigeration of Rabbit Meat Products
• 19.9 POST-CHILL PROCEDURES
  • 19.9.1 Cut Up and Boning
  • 19.9.2 Turkey Basting
  • 19.9.3 Mechanically Separated Meats (MSM)
• 19.10 PACKAGING AND LABELLING
• 19.11 SHIPPING AND RECEIVING
• 19.12 PRODUCT REINSPECTION
  • 19.12.1 Poultry Reinspection Program
  • 19.12.2 Returned Turkey Carcasses in the Event of an Actual or Perceived Malicious Product Tampering

ANNEXES

Annex A Data Collection Forms

Annex B Training and Accreditation Protocol

Annex C Generic Protocol for Evaluating Proposed Changes to Poultry Operations and Procedures

Annex D Poultry Reinspection Program

Next page: Sections 19.1 to 19.1.4.1