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Archived - Meat Hygiene Directive: 2018-16

This page has been archived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

July 12, 2018

Subject: Chapter 4 of the Meat Hygiene Manual of Procedures – Annex S: Salmonella control options in frozen raw breaded chicken products

The Canadian Food Inspection Agency (CFIA) is requiring industry to implement measures at the manufacturing/processing level to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products that are packaged for retail sale.

Learn more about which products are affected and the control options industry can use to meet the requirements.

Martin Appelt
Director
Program Control & Performance Division

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