Chapter 4 - Inspection Procedures, Dispositions, and Monitoring and Controls

Table of Contents

• 4.1 Introduction (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.1.1 Control mechanisms
  • 4.1.2 Construction and maintenance
  • 4.1.3 Sanitation of plant and equipment (see Chapter 3)
  • 4.1.4 Meat Hygiene
  • 4.1.5 Approved meat products
  • 4.1.6 Control of meat inspection legend stamps and other government official labels, devices or certificates
  • 4.1.7 Chemical compounds used in registered establishments
  • 4.1.8 Pest control
• 4.2 Preoperational Inspection and Monitoring (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.2.1 General
  • 4.2.2 Guidelines for preoperational inspection
  • 4.2.3 Action to be taken when unsatisfactory conditions are found
• 4.3 Antemortem inspection (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.3.1 Introduction and purpose
  • 4.3.2 Facilities and manpower requirements
  • 4.3.3 Humane treatment
  • 4.3.4 Procedures
  • 4.3.5 Cleaning and disinfection
• 4.4 Humane handling and slaughtering of food animals (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.4.1 Introduction and scope
  • 4.4.2 Responsibilities and concerns
  • 4.4.3 Delivery of food animals to slaughterhouses
  • 4.4.4 Preslaughter accommodation and handling of animals at slaughterhouses
  • 4.4.5 Stunning and slaughter of food animals
  • 4.4.6 Enforcement actions by inspectors
• 4.5 Dressing procedures (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.5.1 Dressing procedures for cattle
  • 4.5.2 Dressing procedures for swine
  • 4.5.3 Dressing procedures for poultry - For ratites (ostrich, rhea, emu) see Section 4.5.3(f)
  • 4.5.4 Dressing procedures for calves
  • 4.5.5 Dressing procedures for sheep, lambs and goats
  • 4.5.6 Dressing procedures for horses
  • 4.5.7 Dressing procedures for domesticated rabbits
  • 4.5.8 Policy on partial dressing of food animals in registered establishments to respond to special requests
• 4.6 Postmortem inspection (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.6.1 Postmortem inspection of cattle carcasses
  • 4.6.2 Postmortem inspection of hog carcasses
  • 4.6.3 Postmortem inspection of poultry carcasses
  • 4.6.4 Postmortem inspection of calf carcasses
  • 4.6.5 Postmortem inspection of sheep, lamb and goat carcasses
  • 4.6.6 Postmortem inspection of horse carcasses
  • 4.6.7 Postmortem inspection of carcasses of domesticated rabbits
  • 4.6.8 Postmortem inspection of reindeer, caribou and musk ox carcasses
  • 4.6.9 Bacteriological monitoring
• 4.7 Summary of dispositions (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.7.1 Disposition codes
  • 4.7.2 Red Meat Species
  • 4.7.3 Poultry species
  • 4.7.4 Specific Postmortem/Antemortem Conditions
  • 4.7.5 Carcasses rejected by the processing plant operator
  • 4.7.6 Determination of the number of carcasses to examine for in-depth inspection of suspect poultry carcasses
• 4.8 Preparation of offal and other detached portions for edible purposes, for animal food, for pharmaceutical or research use (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• 4.9 Reinspection (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
  • 4.9.1 Introduction
  • 4.9.2 Reinspection as a monitoring process
  • 4.9.3 Reinspection of imported meat products (See 10.3)
  • 4.9.4 Reinspection of returned meat products
• 4.10 Processing, handling and special treatments
  • 4.10.1 Refrigeration and related activities
  • 4.10.2 Anti parasitic treatments
  • 4.10.3 Processing and handling techniques
  • 4.10.4 Storage of Palletized Meat Products
• 4.11 Non-meat food products (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• 4.12 Non-food products (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• Annex A - Curing (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• Annex B - Trichinella Control Log (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• Annex C - Reserved for Future Use
• Annex E - Presentation Standards for Traditional Poultry Slaughter
• Annex F - Lot Sampling and Inspection/Examination Procedures for Fresh Meat (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• Annex G - List of Accepted Starter Cultures (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• Annex H
• Annex I - Introduction to Antemortem for Plant Employees - A Training Guide
• Annex J - Generic Protocol for Evaluating Proposed Changes to Poultry Operations and Procedures - See Chapter 19, Annex C
• Annex K - Tracking Sheet - Option Used for the Control of E. Coli 0157:H7 in Dry and Semi-Dry Fermented Sausage (This section is currently under review. For more information on its availability, please contact: Dr. Richard K Arsenault)
• Annex L - Human Safety Guidelines for the Use of Microbial control Agents in Meat and Poultry Abattoirs
• Annex M - High Line Speed Inspection system (HLIS) - Beef and Swine
• Annex N - Removal of Specified Risk Materials (SRM) from Cattle Slaughtered in Establishments Inspected Under the Meat Inspection Regulations, 1990 
  • Bovine dentition images
• Annex O - Policy on the Control of  E. coli 0157:H7 Contamination in Raw Beef Products
• Annex P - CFIA Protocol for Evaluating Bulk Container Freezing Processes for Meat Products

Next page: Section 4.10