Chapter 1 - Introduction to the Meat Programs
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The Meat Hygiene Manual of Procedures (MOP) is an administrative and technical manual describing how compliance with the Meat Inspection Act (MIA) and Meat Inspection Regulations, 1990 (MIR) is achieved.
Objectives of the Canadian Food Inspection Agency (CFIA) Meat Programs, the roles and responsibilities of CFIA staff, regulated parties (including operators of federally registered establishments) and other stakeholders interested in CFIA Meat Programs are described in this chapter.
This chapter also gives an integrated overview of the CFIA Meat Programs Inspection System (MPIS).
** Please note that the use of Merlin hyperlinks refer to an internal CFIA Intranet site for staff use only.
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