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Our guidance helps you follow the right procedures, ensuring our food supply is safe and our agricultural sector is healthy.
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Showing 1 to 10 of 16 results
- November 08, 2023 - The purpose of this document is to provide guidance to CFIA inspection staff when conducting verification of the domestic poultry pathogen reduction programs.
Program: Food
- Guidance to inspection staff at slaughter establishments for conducting red meat Preventive Control Inspections.
Program: Food
- Terms defined in the Safe Food for Canadians Act and Regulations, the Food and Drugs Act and Regulations, and additional terms.
Program: Food
- The purpose of this document is to provide guidance to CFIA inspectors when verifying compliance with respect to activities implemented on evisceration floor of the poultry and rabbit slaughter establishments.
Program: Food
- The purpose of this document is to provide guidance to CFIA inspectors when verifying compliance with respect to chilling and water retention in poultry and rabbit meat products.
Program: Food
- The purpose of this document is to provide guidance to CFIA inspection staff on the procedures for conducting traditional post-mortem inspection of poultry and rabbits.
Program: Food
- Guidance to inspection staff on procedures for conducting ante-mortem inspection of poultry and rabbit in slaughter establishments as per section 139 of the Safe Food for Canadians Regulations in…
Program: Food
- This document provides guidance on animal welfare risk, their identification and recommended preventive measures when conducting ritual slaughter without prior stunning. The guidance may be used to develop the…
Program: Food
- Guidance to inspection staff at slaughter establishments for conducting Preventive Control Inspections.
Program: Food
- Guidance to inspection staff at slaughter establishments for conducting poultry and rabbit slaughter Preventive Control Inspections.
Program: Food