Canada's Meat Inspection System

The Meat Hygiene Manual of Procedures is a reference for federal meat inspectors and all those involved in preparing meat for consumers.

From the slaughterhouse to the packaging plant, inspection protocols verify that the meat you buy is suitable and safe, and handled in a hygienic way.

The manual includes sections on what kind of packaging and labelling is permitted.

It also details procedures for sampling and testing meat. Laboratories test for a range of substances, from residues of antibiotics, hormones and pesticides. They also test for microbial contaminants such as E. coli, Salmonella and Listeria.

If you suspect a meat product is a health and safety risk, you can report it to the Canadian Food Inspection Agency by:

• email: cfiamaster@inspection.gc.ca
• phone: 1-800-442-2342

You may also be interested in the following:

Food safety facts on Listeria

Food safety facts on Clostridium perfringens

Food safety facts on E. coli 0157:H7 (including guide to internal cooking temperatures for meat)

Food safety facts on Salmonella

Listeria and food safety

Food recall alerts

BSE in North America