Final Report of the Maintenance Evaluation of Bovine and Ovine Meat Inspection System of Uruguay – November 27 to December 7, 2017

On this page

• Abbreviations and special terms used in the report
• Executive summary
• 1. Introduction
  • 1.1 Background
  • 1.2 Audit objective, scope, and methodology
  • 1.3 Legal basis for the audit and audit standards
• 2. Competent authority and oversight
  • 2.1 Regulatory framework
  • 2.2 Oversight framework
  • 2.3 Training framework
  • 2.4 Export controls
  • 2.5 Import controls
  • 2.6 Enforcement framework
• 3. Ante-mortem, humane handling and animal welfare controls
  • 3.1 Traceability and animal identification
  • 3.2 Ante-mortem inspection
  • 3.3 Humane handling and animal welfare
• 4. Slaughter and post-mortem
• 5. Processing controls
  • 5.1 Chilling/freezing controls
  • 5.2 Water retention program
  • 5.3 Allergen control program
  • 5.4 Maturation of meat and removal of the lymph nodes
  • 5.5 Canning
  • 5.6 Naturally salted casings
• 6. HACCP and pre-requisite programs controls
• 7. Microbiological controls
• 8. Chemical residue controls
• 9. Closing meeting
• 10. Conclusions
• 11. Annex

Abbreviations and special terms used in the report

CCA

Central Competent Authority

CFIA

Canadian Food Inspection Agency

COTE

Official Certificate of Export Transfer

DGSG

General Directorate of Livestock Services

DIA

Animal Industry Division

DSA

Animal Health Division

FMD

Foot and Mouth Disease

GMP

Good Manufacturing Practices

HACCP

Hazard Analysis and Critical Control Points

INAC

National Meat Institute

IVO

Official Veterinary Inspection

MGAP

Ministry of Livestock, Agriculture and Fisheries

WOAH

The World Organisation for Animal Health

PNRB

National Biological Residues Program

RFID

Radio Frequency Identification Device

SEICC

Electronic System of Information of the Meat Industry

SSOP

Sanitation Standard Operating Procedures

SNIG

National Livestock Information System

SRM

Specified Risk Material

Executive summary

This report describes the outcome of an onsite maintenance evaluation of the meat inspection system governing the production of bovine and ovine meat and meat products intended for export to Canada. Overall, the audit results showed that bovine and ovine meat inspection system in Uruguay performed as intended in an adequate manner and generally demonstrated an acceptable implementation of controls for all areas described above. Based on the audit findings, recommendations are made with the intent of finding solutions for identified deficiencies.

The Canadian Food Inspection Agency (CFIA) conducted the audit during the period of November 27 to December 7, 2017. The objective of the audit was to verify that the meat inspection system governing bovine and ovine meat and meat products in Uruguay continue to function in a manner determined to be equivalent to that of Canada (in other words, producing meat products that are safe, unadulterated, and properly labelled). The evaluation focused on verification of activities within the following subject areas:

• competent authority and oversight
• ante-mortem, humane handling and animal welfare controls
• slaughter and post-mortem controls
• processing controls
• Hazard analysis and critical control points (HACCP) and pre-requisite program controls
• microbiological controls
• chemical residues controls

1. Introduction

• 1.1 Background
• 1.2 Audit objective, scope, and methodology
• 1.3 Legal basis for the audit and audit standards

1.1 Background

Uruguay is currently eligible to export bovine and ovine meat and meat products to Canada. Between January and December 31, 2017, Uruguay exported approximately 15,757,680.30 kilograms of bovine and ovine meat and meat products to Canada.

Previously, the CFIA performed an audit of Uruguay's bovine and ovine meat inspection system in 1997 and 2009. Furthermore, a chemical residue control program audit was conducted in 2010.

1.2 Audit objective, scope, and methodology

The evaluation focused on verification of activities within the following subject areas:

• competent authority and oversight
  • regulatory framework
  • oversight framework
  • training framework
  • export controls
  • import controls
  • enforcement framework
• ante-mortem, humane handling, and animal welfare controls
  • traceability and animal identification
  • ante-mortem inspection
  • humane handling and animal welfare
• slaughter and post-mortem controls
• processing controls
  • chilling/freezing controls
  • water retention
  • allergen control program
  • maturation of meat and removal of the lymph nodes
  • canning
  • naturally salted casings
• HACCP and pre-requisite program controls
• microbiological controls
• chemical residues controls

Administrative functions were reviewed at Central Competent Authority (CCA) headquarters during which the auditor evaluated regulatory, oversight, enforcement and training framework, and export and import controls. The CFIA auditor was accompanied throughout the audit by representatives from the CCA and area offices.

1.3 Legal basis for the audit and audit standards

The audit was undertaken under the specific provisions of Canadian laws and regulations, in particular:

• The Meat Inspection Act; and
• The Meat Inspection Regulations 1990

The audit was conducted in a manner consistent with conventional program delivery audit standards, and was intended to assess the degree to which inspection activities performed by the CCA were consistent with the regulatory and procedural requirements and specifications.

2. Competent authority and oversight

• 2.1 Regulatory framework
• 2.2 Oversight framework
• 2.3 Training framework
• 2.4 Export controls
• 2.5 Import controls
• 2.6 Enforcement framework

2.1 Regulatory framework

In Uruguay, the competent authority, created by Law 3,606 in 1910, is named as General Directorate of Livestock Services (DGSG) and functions within the structure of the Ministry of Livestock, Agriculture and Fisheries (MGAP). The mission of DGSG is to protect and improve animal health, to ensure the safety of food of animal origin, and contribute to the public health and sustainable development in Uruguay. The DGSG consists of Animal Health Division (DSA), Animal Industry Division (DIA), Veterinary Laboratories Division, and the Livestock Controller Division.

The DIA is responsible for official control of slaughterhouses, cutting plants, processing plants and cold storages approved for export or the domestic market. The slaughter establishments, processing establishments, and cold-storages with activities related to products of animal origin are subjected to the Official Veterinary Inspection (IVO) established by the regulation number 369. Meat inspection is carried out in establishments dedicated to export and to domestic market (without export function). All establishments eligible to export must be approved and inspected by DIA.

2.2 Oversight framework

Based on the Decree 369/983 of October 7, 1983 (official regulation for veterinary inspection of products of animal origin), all slaughter, processing and storage establishments with activities related to products of animal origin must be approved and inspected by the competent authority. Articles no. 3 and 4 of Decree 369/983 establish the procedure for preliminary approval of the draft proposal. At this stage, the blueprints and descriptive reports presented by the establishment, documents issued by other public bodies and the required legal documents are reviewed by the DIA technical department and the National Meat Institute (INAC). In response to the positive outcome of review, the DIA issues the resolution to approve the draft proposal of an establishment. Articles 5 and 6 of Decree 369/983 establish the procedures for setting up the establishment.

The officials of the DIA and INAC attend the establishment to verify that operation is conducted in accordance with the approved preliminary draft. After the joint inspection, a report is issued to outline the findings of onsite inspection. In case of no deficiency, the DIA issues the resolution to approve the establishment and assigns the number of authorization. Article 6 (d) states that the authorizations granted shall be maintained as long as the location, hygienic and operational conditions based on which the authorization was granted remain same. Therefore, it is not necessary to renew the registration on a regular basis. The DIA maintains the list of establishments approved to slaughter, process or store products of animal origin.

Daily presence at establishments eligible to export to Canada was maintained by the local IVO that consists of head of services (supervisor), veterinarians and veterinary assistants. Furthermore, there are 3 slaughter establishment supervisors, 2 processing establishment supervisors and one cold storage supervisor responsible to provide oversight at establishments eligible to export. At least one supervisory visit per month was carried out at each establishment and supervisory report was completed as per requirements.

2.3 Training framework

The DIA hires the veterinarians and veterinary assistants on the basis of an open competition according to the profiles developed by the Department of Human Resources. For each position, there is a minimum educational requirement as per the provisions of the Decree 579/009 of December 16, 2009 and Ministerial Resolution 1301/997 of December 2, 1997. The training unit of the DGSG is in charge of coordinating the training requests of each division and executing the necessary seminars and workshops to comply with the annual continuous training program. Every year, the DGSG identifies the training needs of its employees and send a report to MGAP. The DIA has training plan which includes mandatory induction and on-going training for official veterinarians and veterinary assistants.

Some training courses are general for all employees and others are specific based on roles and responsibilities. List of training includes but is not limited to animal welfare, HACCP, antimicrobial resistance, food safety management of enterprise, microbiological sampling, epidemiology and surveillance program, emergency response, importing country requirements (country specific), meat inspection system, and ante- and post-mortem inspection. Trainings are completed using both in-class and online avenues and records are kept in employee file located at each establishment or office. CFIA auditors reviewed training records at each establishment and noted that training was completed as per the DGSG requirements.

2.4 Export controls

The DIA resolution (07/02/1999) specifies the procedure to approve establishments for export to high requirements markets such as the United States, Canada, China, the European Union, and Israel. The procedure involves the creation of a special team responsible for assessing the establishment's capability to achieve compliance as per export requirements. This team conducts an in-depth onsite audit of all aspects of the facility and submits a report to the director of DIA. The report is reviewed by the Director, and if the establishment is determined to be in compliance with the respective requirements, the establishment is granted certification for eligibility for access to the requested market. The registration of the establishment is communicated to the competent authority. Any modification in the activities or the delisting is also communicated. The DIA maintains the list of establishments eligible to export meat to Canada.

The IVO of each establishment authorized to export to Canada have a copy of the international health certificate for each type of product. The DIA is responsible to communicate via e-mail the export requirements to the IVO. The zonal supervisor verifies that the export requirements are available to authorized establishments. Meat and meat products come from authorized plants or cold stores authorized to export to Canada. The IVO controls the production, storage and subsequent processing of the products at the establishment. For each shipment destined for export, the IVO inspects the container and the product. Thereafter, IVO issues an official certificate of export transfer (COTE) electronically and as a paper copy (valid for 24 hours). The container is sealed by the IVO.

At the port of Montevideo, the container is accompanied with COTE and supporting documentation. The COTE, supporting documentation and physical inspection of container is completed at the port. Containers are not opened at the port of Montevideo. After inspection, the veterinary assistant records the reception and inspection of shipment in the electronic database. The COTE and the inspection record are verified by the official veterinarian responsible to sign the health certificate printed on a security paper. All data associated with export shipments are stored electronically. At the casing establishment, it was observed that dry salting of intestinal casings was not completed as required by the Annex A of Chapter 10 of CFIA Meat Hygiene Manual of Procedures. Furthermore, statement endorsed by the veterinarian on Official Meat Inspection Certificate for export of naturally salted casings to Canada didn't reflect the actual process completed onsite.

2.5 Import controls

In response to a request from a country to export meat and meat products to Uruguay, the DGSG constitutes the imports committee responsible to review the request and recommends if product can be imported or not. If allowed to import, the committee specifies the importing conditions. Based on the recommendation, DGSG issues a resolution with specific import requirements. At the port, the veterinary assistant reviews the DGSG resolution, sanitary health certificate and a border pass. If all documents are in compliance, the port of entry issues release form to transfer product to inspection station. At inspection station, the veterinary assistant completes the macroscopic and organoleptic examination. Laboratory samples are collected as per country specific chemical residue and microbiological plan. Product is held until laboratory results are received. If the product is in compliance based on inspection and laboratory results, certification of release is signed by the officials and product can be released.

2.6 Enforcement framework

In cases of non-compliance identified at slaughter, processing and storage establishments, non-compliance report is issued. The non-compliance report includes description of the non-compliance, corresponding area, operator's corrective actions, preventive measures and verification of corrective and preventive measures. The time to complete the corrective and preventative measures may vary depending on the nature and type of non-compliance. The zonal supervisor reviews the non-compliance report to ensure that corrective and preventive actions are completed within required timeframe. If non-compliance is not corrected as required, the zonal supervisor notifies the head of department (slaughter, processing or storage), who in turns constitute the technical commission to review the non-compliance. If the operator is found guilty of violation as per the decree 369/983 article 345 to 348, sanctions can be issued. Sanctions may include total or partial suspension of activities at the establishment and condemnation of the meat and meat products by the IVO.

3. Ante-mortem, humane handling, and animal welfare controls

• 3.1 Traceability and animal identification
• 3.2 Ante-mortem inspection
• 3.3 Humane handling and animal welfare

3.1 Traceability and animal identification

The National Livestock Information System (SNIG) is an information system with the objective to ensure the traceability of cattle from the establishment of origin to the slaughterhouse, both individually and by groups of animals, according to the provisions and regulations of MGAP. The individual livestock identification system is based on permanent devices. Each animal bears both visual and Radio Frequency Identification Device (RFID).

At the slaughter establishment, RFID tags are read for each animal using scanner of the Electronic System of Information of the Meat Industry (SEICC). On a daily basis, electronic information captured by SEICC is transmitted to IVO, which in turns submits the information to SNIG. The SNIG verifies the records for individual animal and send a report back to IVO with list of animals not eligible to export due to issues with electronic identification. These animals are segregated by the operator and destined for domestic market.

Individual animal identification is mandatory for bovines. The ovines are identified as a group belonging to one owner and farm using unique ear notches. Each owner and farm must be registered with the SNIG. At establishment visited, associated records were checked to ensure that animal identification and traceability was performing as intended.

3.2 Ante-mortem inspection

The arrival of animals at a slaughter establishment must be accompanied by an ownership and transit form, an electronic register of the movement from farm to slaughter plant, a sanitary certificate issued by an accredited private veterinarian, and a disinfection certificate for the means of transport. The IVO verifies the reception of livestock and the documentation that accompanies the animals. The ante-mortem inspection of each lot (group of animals from one owner and farm) is performed by official veterinarian or veterinary assistant under the supervision of official veterinarian as set out in article 17 of Decree 369/983 and the manual of procedures for official veterinarians and veterinary assistants.

As per article 22, no animal shall be slaughtered until the IVO has carried out the ante-mortem inspection and granted the corresponding authorization within 24 hours of the slaughter. The objective of ante-mortem inspection is to evaluate the animal welfare and health status of the animals. Particular attention was paid to mouth and feet of animals to ensure that no signs of foot and mouth disease (FMD) are present. The non-ambulatory animals must be stunned and necropsied by the official veterinarian, and are not eligible for slaughter. All associated ante-mortem records are stored by the IVO. Interview of IVO officials and review of records indicated that ante-mortem inspection was completed as per the requirements.

3.3 Humane handling and animal welfare

The authorization of transportation of animals for slaughter is responsibility of the Ministry of Transport and Public Works, through the National Transportation Directorate. The Decree 369/983 section 9 (articles 284 to 293) provides the standards and general requirements for the transport of animals. Also, MGAP issued a manual of good practices in animal welfare at transport and slaughter. This manual consolidates recommendations on good practices aimed at promoting the animal welfare of farm animals during transport and slaughter based on the World Organisation for Animal Health (WOAH; founded as Office International des Épizooties (OIE)) and the Terrestrial Animal Health Code. At each establishment visited, animal welfare veterinarian employed by the operator was present to plan, develop and implement the animal welfare program.

As per the article 182 of Decree 369/983 of 07/10/1983, the IVO shall order the temporary, partial or total suspension of slaughtering operations when it is proved that the handling and slaughtering of animals are not being performed using humane methods. As described in the procedure of verification of the humane handling of animals to slaughter, the IVO is responsible to verify the effectiveness of stunning at the establishments eligible to export. The verification task is performed twice daily and five animals at each time are checked on a random basis to verify the procedure. The verification activity included correct utilization of the captive bolt gun and the correct position on the head of the animal. For electrical stunning in ovine, minimum exposure time, position of the electrodes, the utilization and the calibration of the equipment are verified. The effectiveness of the stunning is verified by checking the absence of reflexes (eyelid, corneal and rectal). If non-compliance is observed, a non-compliance report is issued with a requirement to implement the corrective and preventative actions.

Furthermore, twice a year, a comprehensive animal welfare audit is performed by the IVO to verify if operator meets the animal welfare standards and associated regulations. This activity includes the observation of the design of the live receiving building (ventilation, floor, gates, ramps, water supply etc.), handling of animals, stunning and bleeding, and training of employees responsible for the implementation of animal welfare program. At establishments visited, animal welfare program and associated records were reviewed and no deficiency was noted.

4. Slaughter and post-mortem

Bovine and ovine slaughter, cutting and boning activities were observed during this audit. The establishments visited didn't perform any grinding, mechanically separated meat (MSM) and finely textured meat (FTM) production activities.

As described in Decree 369/83, the inspection system in Uruguay is the traditional organoleptic, coupled with mandatory HACCP programs. Every animal that is slaughtered in the approved establishments is subject to a detailed and systematic post-mortem inspection at the time of slaughter. As described in the article 157, simultaneous slaughter or processing of different species in the same slaughter room is not permitted.

The age of animals is determined by dental chronometry according to the code established by Decree 336/985 of July 19, 1985 at a specified station in slaughter establishment. The carcasses and corresponding viscera and head are identified using number tags. Tag is placed on each half carcass, head and viscera. The post-mortem inspection includes following official stations:

• feet and mouth inspection station
  • At this station, visual observation and manual palpation of the muzzle, fore and hind feet is completed. The objective of this station is to identify the presence or suspicion of FMD lesions.
• head and tongue inspection station
  • At this station, general examination of head and tongue is completed. Particular emphasis is given to the associated lymph nodes and muscle of mastication.
• green guts inspection station (gastrointestinal tract and urogenital organs)
  • At this station, visual observation and palpation of esophagus, stomach, intestines and urogenital organs is completed. Associated lymph nodes are incised and inspected.
• red offal inspection station (thoracic viscera and liver)
  • At this station, visual observation and palpation of liver, heart, lungs, trachea, gall bladder and bile ducts is completed. Associated lymph nodes are incised and inspected.
• carcass inspection station
  • At this station, visual observation of carcass, decapsulated kidneys and diaphragm is completed. Associated lymph nodes are incised and inspected. Two veterinary assistants are responsible for completing the inspection of fore and hind quarters.

The WOAH recognized Uruguay as negligible Bovine Spongiform Encephalopathy (BSE) risk. The Specified Risk Material (SRM) is determined by Decrees 236 and 241 of 2004 and the DIA Resolution of February 9, 2004. The brain, spinal cord, tonsils and eyes obtained from the slaughter of cattle are considered as raw materials prohibited for the manufacturing of by-products of animal origin. All establishments slaughtering bovines are required to develop and implement SRM control procedure. At the establishments visited during this audit, SRM was handled as per the requirements.

The Critical Control Point (CCP) for fecal, ingesta and milk was located at the end of the evisceration line (prior to final wash). There is zero tolerance for the fecal, ingesta and milk on bovine and ovine carcasses. The IVO verification of CCP is completed via a zero tolerance task. The number of carcasses monitored on daily basis depends on the number of animals slaughtered per shift as described in the FSIS Directive 6420.2. Additionally, IVO completes the final re-inspection of carcass by selecting eight half carcasses every 30 minutes. The establishments visited also had a specific system to rail-out the contaminated/suspect carcasses. Carcasses can only go back to the principal evisceration line after re-inspection by the IVO.

5. Processing controls

• 5.1 Chilling/freezing controls
• 5.2 Water retention program
• 5.3 Allergen control program
• 5.4 Maturation of meat and removal of the lymph nodes
• 5.5 Canning
• 5.6 Naturally salted casings

5.1 Chilling/freezing controls

As described in the Uruguay Decree No. 315/994, Chapter 13, the chilled meat is the meat exposed to a cooling process and maintained at a temperature between -1°C to 4°C (39°F) in the center of muscle mass. Frozen meat is defined as the meat exposed to the action of industrial cooling until the center of the muscle mass reached a temperature not exceeding -18°C, which must be maintained during the storage and the distribution chain. The operator controls the temperature of the product at the exit of the freezer as a control point.

The cooling of the carcasses is performed in the maturation chambers where the temperature is maintained between 2°C to 7°C. The chilling temperature before deboning of the meat is controlled via a CCP. The critical limit of the internal temperature at the center of muscle mass is equal to or less than 7°C. The time to reach the internal temperature before deboning is linked to the maturation time of the carcasses (24 to 40 hours).

5.2 Water retention program

As per the Uruguayan regulations, it is not required to develop and implement the water retention control program for bovine and ovine carcasses and parts.

5.3 Allergen control program

As per the DIA resolution of December 13, 2014, all establishments authorized to export meat or meat products to the European Union, USA and Canada shall implement the corresponding parts of Regulation 1169/2011 and in particular the Annex II (substances or products causing allergies or intolerances). The list of allergens is similar to that of Canada, with the exception of pine nuts. In the establishments visited, it was determined that no allergens were present and used, therefore allergen controls program was not implemented. If an establishment uses allergens onsite, allergen control program must be implemented.

5.4 Maturation of meat and removal of the lymph nodes

Uruguay is recognized by the WOAH as FMD free where vaccination is practiced. As part of the control of the FMD, Canada requires that the meat and meat products for export to Canada are prepared from matured deboned carcasses. The removal of the lymph nodes and the pH maturation of the meat is part of the controls of FMD. The maturation process is performed for 24 and 36 to 40 hours for the ovine and bovine carcasses, respectively. The temperature of maturation chamber is maintained between 2°C to 7°C. After the maturation period, the pH of each half carcass is individually controlled and measured in the middle of longissimus dorsi muscle. The pH meters used to measure pH are calibrated every 200 readings according to the user's manual. The critical limit of pH at end of maturation is below 6. The individual results of the reading are recorded by the operator.

If a carcass reaches the accepted pH value, the 2 half carcasses are identified as accepted for export. If a half carcass doesn't reach the accepted pH value, the whole carcass is rejected. The rejected carcass is identified with a pink ink R-pH stamp and is immediately routed to the cooler used only to keep the rejected carcass. The rejected carcasses are neither cut nor deboned at establishment and are sold as is to the domestic market.

The removal of the lymph nodes is done successively in the evisceration and the deboning room. In the evisceration room, only the superficial and internal major lymph nodes are removed during the dressing process of the carcass. In the deboning room, the rest of the lymph nodes are removed during the trimming of the meat cuts. All establishments have developed and maintained finished products standards including the criteria of the absence of bone particles and lymph nodes in the finished product.

The IVO is responsible to verify the pH maturation process and removal of lymph nodes. The IVO monitors the temperature of maturation chamber and carcasses going into the chamber. Once all carcasses are in the maturation chamber, it is locked by the IVO. After maturation, IVO monitors the temperature of maturation chamber and carcasses going out. Information is recorded on the maturation cards. The pH measurement of each half carcass and calibration of ph meter is verified by IVO. The verification activities related to removal of lymph nodes include re-inspection of quarters prior to deboning and finished product after deboning on every 30 minutes basis.

5.5 Canning

CFIA visited establishment producing canned corned beef. The meat is cooked (100°C for 12 minutes) and mixed with water, salt, sugar and sodium nitrite before filling into the can. The thermal processing was completed at temperature of 117 for 90 minutes with initial temperature of product at 40°C. The validation of the vertical autoclave is completed by the Technological Laboratory of Uruguay (LATU). The final product was incubated for 10 days at 35°C ± 2. The container integrity (overlap ≥ 50%) and thermal processing is controlled via CCP. On a daily basis, the IVO performs the destructive sampling of four cans to verify the container integrity. Additionally, two samples are submitted to an accredited lab to test for commercial sterility.

5.6 Naturally salted casings

As described in the Decree No.315/994, casings shall be obtained from healthy animals, slaughtered under IVO control, and shall be prepared at plants that are authorized and registered to carry this activity. Casings shall be directly collected from slaughtered animals into adequate containers, avoiding contact with the floor. The salting of the casings is performed to allow the long term conservation of the product and to deactivate the FMD virus.

During the audit, one establishment producing casings was visited. The casings are cleaned by removing the luminal content, the mucosa (scraped), the fat and the mesentery at the slaughter establishments of origin. 95% of the casings arrived as fresh and 5% arrived as frozen at the casing establishment. After arrival at the establishment, the casings are washed, calibrated, verified for the defects, measured and salted with dry salt for a period of 24 hours. Thereafter, the casings are immersed in a drum containing acidified saturated salt solution (26% of salt). The drums are closed, identified and stored at an ambient temperature of at least 12 °C for 30 d period. The pH level of the saturated salt solution is controlled via a CCP with a critical limit of less than four.

6. HACCP and pre-requisite programs controls

As per the Decree No. 369/983 of 7/10/983, all slaughter and processing establishments authorized to export must develop and implement HACCP plans and pre-requisite programs. However, storage establishments are only required to implement pre-requisite programs controls not HACCP plans. All slaughter and processing (canning and casings) establishments audited developed and implemented HACCP plans and pre-requisite programs. The cold storage establishment implemented only Sanitation Standard Operating Procedures (SSOP), pre-requisite programs and Good Manufacturing Practices (GMP). The IVO checks the implementation of the mandatory programs by applying the current verification procedures that involve daily, monthly and semi-annually tasks focussed on the prerequisite programs and HACCP plans.

7. Microbiological controls

All establishments eligible to export are required to implement a microbiological control program as part of the export requirements of the importing country. The sampling plan and these requirements are implemented in order to maintain market access. The generic E. coli and Salmonella sampling plan, procedures, frequency and analysis of the results were completed as per 9 CFR (Code of Federal Regulations) 310.25. The E. coli O157:H7/NM sampling plan, procedures and frequency was completed as per Meat Hygiene Manual of Procedures Chapter 4 (Annex O). At one establishment, the pathogen reduction intervention to reduce E. coli 0157:H7 contamination to below detectable level was not implemented. However, this establishment was in process of implementing a pathogen reduction intervention. The Health Canada approved methods to test E. coli O157:H7/NM was not used. Alternative methods used had not been approved by CFIA or Health Canada at the time of the audit.

8. Chemical residue controls

The national chemical residue program is implemented as per the Manual of Procedures for National Biological Residues Program (PNRB). The annual sampling plan is developed by the DIA and distributed to the respective zonal supervisors. The zonal supervisors are responsible to ensure that IVO at each establishment collects and process samples as per PNRB guidelines. In case of non-compliant results, DIA notifies the DSA, which is responsible to complete the follow-up at the farm of origin. After the completion of follow-up, the DSA generates a report and submits it to the coordinator of PNRB. During the onsite audit, it was observed that samples were collected by IVO as per the annual chemical residue sampling plan prepared by DIA. Furthermore, follow-up for non-compliant results was completed as required.

Based on the review of information provided by the DIA, the following items were identified:

• It was observed that all prohibited substances were included in the monitoring program for bovine. However, zilpaterol and boldenone were not included in the monitoring program for ovines.
• It was observed that residues of rafoxanide (three samples in ovine and bovine), closantel (one sample in bovine) and nitroxinil (one sample in ovine) were detected in muscles. In Canada, there is no established maximum residue limit for rafoxanide (in bovine and ovine), closantel (in bovine) and nitroxinil (in bovine and ovine); therefore, the acceptable level is considered as zero.
• It was observed that ivermectin in two samples of bovine liver exceeded the Canadian maximum residue limit. At this point, Uruguay is not exporting offals including liver to Canada.

Imported meat products from Uruguay are subjected to routine monitoring for chemical residues. The results are assessed and must comply with Canadian maximum residue limits. The maximum residue limits for veterinary drug in foods are established by Health Canada and published on November 23, 2018.

9. Closing meeting

The closing meeting was held in Canelones with representatives from DGSG on December 7, 2017. At the meeting, a summary of the preliminary findings from the audit were presented by the CFIA lead auditor.

10. Conclusions

Overall, the audit results showed that bovine and ovine meat inspection system in Uruguay is performing as intended in an adequate manner and generally demonstrated an acceptable implementation of controls for all areas described above. Based on the audit findings, recommendations have been made with the intent of finding solutions for identified deficiencies.

11. Annex