Canadian Food Inspection Agency
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Chapter 9 - Emergency Situations
Table of Contents
- 9.1 Introduction
- 9.2 Contingency
Planning
- 9.2.1 Contact List
- 9.2.2 Site Plan and Map of Facility
- 9.2.3 Outline of System to Track Livestock and Products
- 9.2.4 Cleaning and Disinfection Resources
- 9.2.5 Resources for the Disposal of Carcasses, Wastes and Animal Products
- 9.2.6 First Recognition Procedures
- 9.2.7 Sample Collection and Submission
- 9.2.8 Clean-up and Disinfection Procedures
- 9.2.9 Investigation While Awaiting Laboratory Diagnosis
- 9.2.10 Bio-security and Personal Protective Equipment
- 9.2.11 Signatures
- 9.2.12 Role of the Veterinarian in Charge
- 9.2.13 Role of the Operator
- 9.3
Response
- 9.3.1 Low Risk vs High Risk
- 9.3.2 Time of Detection of a Foreign Animal Disease
- 9.3.3 Initial Response - Communication, Control and Quarantine, Traceback, Sample, Cleaning and Disinfection, Disposal, Record of Activities
- 9.3.4 Awaiting Confirmation or Laboratory Diagnosis
- 9.3.5 Confirmation of Diagnosis
- 9.3.6 The Role of the Abattoir in the Event an Outbreak Was Detected Somewhere Else
- 9.4 Reportable and Immediately Notifiable Diseases
- 9.5 Guidelines for Dealing With Other Reportable Diseases or Immediately Notifiable Diseases in Registered Slaughter Establishments
- 9.6 Food Borne Disease Emergency - Recalls
- 9.7 Bio-Terrorism or Tampering
- 9.8 Generic Policy for the Movement of Poultry and Poultry Products Processed in a Federally Registered Establishment Within the Confines of an Identified Area: Consequence of an Outbreak of Notifiable Avian Influenza (NAI) as Defined by the World Organization for Animal Health (OIE) (e.g. H5/H7)
- Annex A Identification mark
- Annex B List of material and supplies for FAD in a poultry slaughter plant
