Find operational guidance for the verification of a regulated party's product or thing against regulatory standards or requirements. This includes food and commodity-specific guidance for the analysis of a product or thing by inspection staff.
Common inspection guidance
The following guidance is common to all commodity inspection tasks as well as preventive control inspection and sample collection inspection tasks
- Standard inspection process
- Biosecurity for inspection activities
- Sanitation and/or decontamination of mobile devices for routine operations
- Use of digital recording (camera, video, audio) devices during inspections
Commodity inspection
Grade verification
- Maple syrup grade verification
- Poultry carcass grade verification
- Shell egg grade verification
- Processed product grade verification
- Fresh fruit or vegetable grade verification
Permission verification
Commodity specific guidance
The following guidance is in the process of being updated to fully align with the new inspection architecture
Meat and poultry products
- High line speed inspection system (HLIS) for beef – under development
- HACCP based slaughter inspection program (HIP) for Swine – under development
- Humane slaughter guidelines for mammalian food animals
- Poultry and rabbit ante-mortem inspection
- Poultry and rabbit traditional post-mortem inspection
- Poultry and rabbit chilling and water retention
- Poultry and rabbit evisceration floor procedures other than post-mortem
- Red meat ante-mortem inspection
- Humane care and handling of food animals
- Operational guideline: Humane slaughter guidelines for avian food animals, including ratites
- Post-mortem examination program
- Domestic poultry pathogen reduction programs