Meat Hygiene Directive: 2011-43

Ottawa, Ontario
K1A 0Y9

September 1, 2011

Subject: Chapter 19

Revision to Chapter 19 of the Meat Hygiene Manual of Procedures (MOP)

The Canadian Food Inspection Agency (CFIA) is in the process of revising federal meat hygiene requirements that have limited the number of small businesses that operate as a federally registered meat establishment. Based on the review of information collected earlier in 2011 at a number of representative facilities, the CFIA has identified a number of procedural changes that can be made without compromising food safety while facilitating the accession of smaller businesses to federal registration.

A series of meat hygiene directives will be published during the month of September 2011 to implement changes in the following chapters:

  • Chapter 3 (Pre-requisite Programs)
  • Chapter 4 (Inspection Procedures, Dispositions, Monitoring and Controls)
  • Chapter 17 (Ante and Post mortem Inspection Procedures, Dispositions, Monitoring and Controls - Red Meat Species, Ostriches, Rheas and Emus)
  • Chapter 19 (Poultry Inspection Programs)

This directive contains changes to Chapter 19 of the Meat Hygiene Manual of Procedures, specifically:

  1. Chapter 19 has been streamlined to focus on regulatory requirements;
  2. The section 19.2 "Humane Treatment" has been removed and referenced to Chapter 12.

English Version

Please replace in your Manual of Procedures Chapter 19 with the attached pages.

French Version

Please replace in your Manual of Procedures Chapter 19 with the attached pages.

Dr. Richard Arsenault
Director
Meat Programs Division

Att.


Chapter 19