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:

  • separate slaughter facilities for sick and suspect animals
  • rendering
  • storage of poultry/meat/game/fish/dairy products/fruit/fruit juice
  • salting of casings
  • pet food: collecting/processing
  • other activities

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.

  • Control programs to ensure eligibility of animals received for slaughter have been developed and are implemented and maintained (sections 1.3.2.1).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Control programs to ensure the eligibility of products received for use in the production intended for export to the EU have been developed and are implemented and maintained (section 1.4.2.3 and 5.b).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Control programs to ensure traceability have been developed and are implemented and maintained. The traceability system begins from ante mortem in the case of animals received for slaughter for export to the EU or from receiving in the case of products received for use in the production intended for export to the EU.
    • Eligible animals can be distinguished from non-eligible animals at all time.
    • Eligible products can be distinguished from non-eligible products at all time. (sections 1.4.2.2, 1.4.2.3, 1.3.2.1 and 5.b).
      • Written procedures: Complete Incomplete
      • On-site: Compliant Non-compliant
      • Comments:
  • A CFIA veterinarian is present on premises when ante-mortem inspection is conducted on animals intended for slaughter for export to the EU. (section 1.3.1.5).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Control programs have been developed and are implemented and maintained to ensure that vehicles used for the transport of animals can be cleaned and disinfected when required by the CFIA (section 2)
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Post-mortem inspection meets the requirements of section 1.3.1.6, and 1.4.1 (a, b,c) and 11.7.3.6.5, as applicable. When applicable, indicate the Trichinella control method used and where it is performed.
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Control programs have been developed and are implemented and maintained to ensure the removal of SRM as defined by the EU for products intended for export to the EU (section 1.3.1.1)
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • As applicable, decontamination method(s) used by the operator are authorized by EU.
  • Operator's HACCP system includes all control elements applicable to the decontamination method(s) used and ensures that all conditions of use are complied with. (Section 1.3.1.3)
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • As applicable, control programs have been developed and are implemented and maintained to ensure compliance with Salmonella standards for export meat to Sweden and Finland in effect (section EU, 1.3.1.4).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Control programs have been developed and are implemented and maintained to ensure compliance with EU microbiological criteria (section 1.3.1.8).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Process hygiene criteria:
    • testing program implemented as per section 1.3.1.7
    • testing program developed, implemented and maintained for bison meat using the US requirements for heifer-steer carcasses or cows-bull carcasses, as applicable (Annex T and U to the section on USA)
    • Testing program developed, implemented and maintained for horsemeat using US requirements applicable to cow-bull carcasses (annex T and U to the section on USA)
    • Testing program developed, implemented and maintained for other products (not included above but for which EU hygiene requirements have been established in Regulation (EC) No 2073/2005).
      • Written procedures: Complete Incomplete
      • On-site: Compliant Non-compliant
      • Comments:
  • Food safety criteria:
    • Control programs have been developed, are implemented and maintained to ensure compliance with food safety criteria established in Regulation (EC) No 2073/2005, when applicable to the product intended for export to the EU
      • Written procedures: Complete Incomplete
      • On-site: Compliant Non-compliant
      • Comments:
  • The health mark application is under the responsibility of the slaughterhouse veterinarian and under the responsibility of the inspector at other producing establishments (sections 1.5a and 1.5b) including the upkeep of applicable logbooks.
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Control programs have been developed and are implemented and maintained to ensure compliance with EU labelling requirements for bovine meat (sections 1.5c and 1.5d).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • Control programs have been developed and are implemented and maintained to ensure compliance with specific additional requirements applicable to meat preparations and minced meats, farmed game meat, wild game meat and casings (1.4.1a,b,c,d and 1.4.1d).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • A CFIA inspector is present at the cutting/boning/processing establishment every day when products are prepared for the European market (1.5b).
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
  • For export certification, the applicable EU legislation is available at the establishment and the signing veterinarian has knowledge of the export requirements for the specific exported product.
    • Written procedures: Complete Incomplete
    • On-site: Compliant Non-compliant
    • Comments:
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