Annex C: HACCP Based Slaughter Inspection Program (HIP) for Swine
Appendix D: Decision Tree for HIP FPS – OC Defect Testing

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Decision Tree for Hazard Analysis Critical Control Point-based Inspection Program Finished Product Standards – Other Carcass Defect Testing. Description follows.

Description of the Decision Tree for HIP FPS – OC Defect Testing

Under the Hazard Analysis Critical Control Point based slaughter inspection program for swine, dressed carcasses and their relevant portions must meet several performance criteria during the dressing process. These performance criteria (also referred to as standards) are measured at strategic locations in the dressing/inspection process using evisceration performance testing (bunging/viscera removal), presentation standards (abbreviated to "presentation") testing, and finished product standards testing.

This appendix provides a visual description of the policy on hazard analysis and critical control point based slaughter inspection program for swine finished product standards of other carcass defects testing as detailed in section 10 of Annex C, Chapter 17.

This decision tree consists of three boxes.

Box number one (1) – regular mode

  1. Randomly test the prescribed number of carcasses at the prescribed frequency (see table 4.1 or 4.1a)
  2. If this is the 10th consecutive passed test, go to box number 2.
  3. If the test failed, notify the canadian food inspection agency, go to box number 3.

Box number two (2) – relaxed mode

  1. Randomly test the required number of carcasses at the prescribed frequency (see table 4.1 or 4.1a).
  2. If this was a successful test, retain relaxed sampling mode.
  3. If the test failed, notify the canadian food inspection agency, go to box 3 and return to regular mode at the prescribed frequency.

Box number three (3) – failed sample set

  1. Identify the last half hour or 1 hour of production for rework based on regular mode lot size. (Note: for establishments operating at 100 carcasses or less per hour, the lot size for rework is 1 hour).
  2. Go to box number 1.
  3. Consult Appendix E for carcass product rework.
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