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Archived - Meat Hygiene Directive: 2018-08

This page has been archived

This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

Ottawa, Ontario
K1A 0Y9

March 29, 2018

Subject: Chapter 19 of the Meat Hygiene Manual of Procedures – Poultry Inspection Programs – Section 19.13

Section Pathogen Reduction Effort has been removed. A new Section 19.13 Pathogen Reduction Programs has been added.

Dr. Martin Appelt
Senior Director
Meat Hygiene Division

Date modified: