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Annex M

Annex M

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Establishment Profile and Compliance Verification Checklist

Date of visit

Canadian Food Inspection Agency officials present:

Inspector-in-charge
Regional Veterinary Officer
Area Veterinary Export Specialist

Management representatives present:

Establishment
Approval number:
(name, address, tel. & fax.)

CFIA registered establishment for:

Slaughterhouse & cutting plant
Slaughterhouse
Independent cutting plant
Independent cold storage
Meat processing plant
Other:

Type of visit: Initial approval / Revisit

General information:

Number of working hours/day:

Number of veterinarians present during working hours:

Number of inspectors present during working hours:

Method for the detection of trichina space Freezing method Others:

Trichina inspection staff if applicable:

Number of workers for:

slaughter:
cutting/boning:
storing:
meat preparations:
meat products:

Total:

Year of Construction: space Last Major Renovation: space

If the establishment is European Union approved, indicate for what type of approval:

Type of approval sought Meat
slaughter of B  P  O  C  S  A  wbU  lwG  R
cutting/boning of B  P  O  C  S  A  wbU  lwG  R
storage of carcass meat-cuts-offals/packaged meat B  P  O  C  S  A  wbU  lwG  R
manufacture of meat products B  P  O  C  S  A  wbU  lwG  R
minced meat B  P  O  C  S  A  wbU  lwG  R
meat preparations B  P  O  C  S  A  wbU  lwG  R
casings B  P  O  C

B = bovine
P = porcine
O = ovine
C = caprine
S = equine
A = poultry
wbU = farmed game meat
lwG = game meat
R = ratites

Additional activities on the same site:

Slaughterhouse and cutting plant

Slaughterhouse

All-year slaughter of: B P O C S A wbU lwG R

Seasonal slaughter of: B P O C S A wbU lwG R

Number of slaughter rooms:

Number of slaughter lines:

Max slaughter rate/hour: B P O C S A wbU lwG R

Actual slaughter rate/hour: B P O C S A wbU lwG R

Average number slaughtered/week:B P O C S A wbU lwG R

Number of chilling rooms (carcasses):

Chilling capacity: Number of chilling rooms (offal)

Chilling capacity: Number of freezing chambers (blast-freezers)

Freezing down capacity: tonnes (8, 12, 24 hrs) to a meat temp. of °C (max)

Number of freezer stores (holding freezers): for unpackaged meat

Number of freezer stores (holding freezers): for packaged meat

Total storing capacity: tonnes

Cutting Section

All year cutting of: B P O C S A wbU lwG R

Seasonal cutting of: B P O C S A wbU lwG R

Number of cutting rooms (for processing meat):

Rate of cutting/hour/day: tonnes/carcasses

Number of chilling rooms (after processing): for unpackaged meat cuts (excl. carcasses)

Number of chilling rooms (after processing): for packaged meat cuts (excl. carcasses)

Total chilling capacity: tonnes

Export to EU: (if applicable) from: to:

Products to export to the European Union Tonnes/year Country
Carcasses
Cuts
Offal
Meat preparations
Meat products
None
Number of animals slaughtered during this period

Independent cold storage (with separate approval number)

All-year/Seasonal storage

Number of chilling rooms (operating above 0°C/32°F): for unpackaged meat cuts

Number of chilling rooms (operating above 0°C/32°F): for packaged meat cuts

Total chilling capacity: space tonnes

Number of freezing chambers (blast-freezers): space compartments

Freezing down capacity: tonnes (8h, 12h, 24h, spaceh) to a meat temp. of space °C (max)

Number of freezing stores: for unpackaged meat divided into space compartments

Number of freezing stores: for packaged meat divided into space compartments

Total freezing store capacity: space tonnes

Independent cutting plant (with separate approval number)

All-year cutting of: B P O C S A wbU lwG R

Seasonal cutting of: B P O C S A wbU lwG R

Number of reception chillers for exposed carcasses or cuts

Number of reception chillers for boxed meat

Number of cutting rooms (for processed meat)

Cutting rate/hour/day: tonnes/carcasses

Number of chilling rooms (after processing): for unpackaged meat cuts (excl. carcasses)

Number of chilling rooms (after processing): for packaged meat cuts (excl. carcasses)

Total chilling capacity for all chilling rooms: tonnes

Number of freezing chambers (blast-freezers)

Total freezing down capacity of blast freezers: tonnes (8h, 12h, 24h, space h) to a meat temp of space °C (max) in the centre

Number of freezer stores: for unpackaged meat cuts (excl. carcasses)

Number of freezer stores: for packaged meat cuts (excl. carcasses)

Total freezing store capacity: space tonnes

Casing production plants

Integrated plant

Independent plant

All-year processing

Seasonal processing

Number of holding (reception) chillersFootnote 1: space

Capacity: space tonnes

Number of holding (reception freezersFootnote 1: space

Capacity: space tonnes

Number of conditioning rooms: space

Number of cutting roomsFootnote 2: space

Cutting capacity/hour: space tonnes - deboned

Number and kind of processing rooms: space

Production capacity for casings: space tonnes

Number and type of storage roomsFootnote 2

Meat products plants

Integrated plant

Independent plant

All-year processing

Seasonal processing

Number of holding (reception) chillersFootnote 3: space

Capacity: space tonnes

Number of holding (reception) freezersFootnote 3: space

Capacity: space tonnes

Number of conditioning rooms: space

Number of cutting rooms Footnote 4: space

Cutting capacity/hour: space tonnes - deboned

Number and kind of processing rooms:
space tonnes
space tonnes
space tonnes

Production capacity for each product type: space tonnes

Number and type of storage roomsFootnote 5

Audit of Written Procedures and On-site Audit

Note: Delete the mention / section in the case that the requirement is not applicable to the establishment.

Date modified: