Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance

Note

In order to demonstrate compliance with Safe Food for Canadians Regulations (SFCR), operator/ licence holders could follow the interpretive guidelines and industry guidance. This guidance document summarizes the expected performance criteria available in slaughter interpretive guidelines and industry guidance.

If the operator/ licence holder does not follow the Canadian Food Inspection Agency (CFIA) guidance mentioned below and presents a different means of meeting SFCR requirements, the inspection team should consult with CFIA specialists to verify the validity of the approach.

As per SFCR 47, all licence holders are required to identify and analyse hazards and prevent, eliminate or reduce the identified hazards to an acceptable level using control measures shown by evidence to be effective.

Under SFCR, licence holders who slaughters animals are required to have a written Preventive Control Program (PCP) in place.

The purpose of this document is to provide guidance to CFIA inspection staff on Preventive Control Inspection (PCI) procedures related to verifying that the operator/ licence holder meets the regulatory requirements related to slaughter of poultry and rabbit.

On this page

Poultry

Table 1: Recording inspection data in Digital Service Delivery Platform (DSDP)
Inspection trigger

Choose appropriate selection from the following:

  • Preventive Control Inspection plan
  • Incident response
Business line Food
Program Meat hygiene
Commodity group Leave it blank
Commodity sub-group Leave it blank
Commodity type Leave it blank
Product Leave it blank
Inspection case Preventive Control Inspection plan
Task type Preventive Control Inspections
Inspection task level 1 Compliance Verification of a System
Inspection task level 2

Choose appropriate sub-element from the following:

  • 1.1a: Incoming inputs
  • 1.1bc: Product formulation, specifications and processing
  • 1.2: Product controls
  • 3.2: Employee training
  • 5.2 Buildings
Inspection task details Leave it blank

PCI for sub-element 1.1a: Incoming inputs

Legal authorities

SFCR 8, 31(3), 47(1)(2), 86(1), 88, 89, 125(1)(a)(b), 138, 139, 140, 153, 165(1)(2)(4), 166(1)(2)

Reference documents

Outcome

Refer to the "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

Rationale

Refer to the "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

Performance criteria

Refer to the "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

In addition, the criteria below are met.

A. Ante-mortem examination of poultry

Note: humane handling issues identified during verification of ante-mortem examination are covered under Appendix 3 – Animal Welfare at Slaughter PCI Operational Guidance.

A licence holder must, for the purpose of an ante-mortem inspection, present a sample from the shipment that the food animal is part of and, the food animal information document (FAID) to a veterinary inspector or to an inspector under the supervision of a veterinary inspector.

To meet the performance criteria the licence holder:

  • conducts an ante-mortem examination within 24 hours before slaughter of the birds
  • examines a sample of birds from each shipment of birds received:
    • the number of birds in the sample sufficiently represent the whole shipment to ensure that food safety, reportable disease and animal welfare conditions will be detected, if present in the shipment
      • it is recommended that 5 to 10% of the birds on each shipment receive ante-mortem examination
    • the sample selection is detailed in the preventive control plan
  • holds shipment(s) associated to the suspect sample (showing a deviation from normal behavior, physiology or appearance), identified by licence holder employee, for inspection by a veterinary inspector, unless otherwise authorized by a veterinary inspector
  • either obtains all the information required in the FAID (refer to SFCR 165(1)) prior to slaughter of the birds or if the FAID is not available prior to slaughter, notifies the inspector before slaughtering the birds and thereafter:
    • either holds the birds after slaughter until FAID is obtained, examined and presented to the veterinary inspector or inspector, or
    • identifies the birds as inedible
  • examines the FAID by assessing the information:
    • for its accuracy and completeness
    • to identify biological, chemical or physical hazards that present a risk of contamination to the meat product that would be derived from the birds
  • controls shipments(s) associated with birds suspected of any chemical or biological hazards, identified during examination of the FAID, as required
  • presents a sample that is representative of the shipment that the birds are part of, to a veterinary inspector or to an inspector under the supervision of a veterinary inspector, within 24 hours before slaughter of the birds:
    • presentation of birds can be on the transport trailer, or in the staging area or, for birds that are shackled before stunning, this may be in the shackles
  • holds shipment(s) associated to the suspect sample (showing a deviation from normal behavior, physiology or appearance), identified by an inspector, who is not a veterinary inspector, for inspection by a veterinary inspector, unless otherwise authorized by a veterinary inspector
  • presents FAID to a veterinary inspector or to an inspector under the supervision of a veterinary inspector within 24 hours before slaughter of the birds
  • presents the results of the examination of the FAID, conducted by the licence holder, to the veterinary inspector or inspector
  • identifies the birds condemned by a veterinary inspector or inspector as inedible, segregates it (if needed), humanely kills them and identifies carcass and blood as inedible
  • identifies the carcass of a bird that dies other than by slaughter in accordance with SFCR (for example dead on arrival) as inedible
  • prepares the documents that set out information required (refer to SFCR 166(1)):
    • in the case of a birds that are slaughtered:
      • the date and time that it was slaughtered
      • the findings of the ante-mortem examination
      • the reason for any condemnation or rejection
    • in the case of a bird that is found dead at the time of its arrival at the establishment or that dies in the establishment other than by slaughter in accordance with the SFCR:
      • the date and time that the bird was found dead or was humanely killed
      • its identification number or any other information that identifies it
      • the details of its disposal
      • the total number per day
  • keeps the documents referred to in SFCR 165(1) and 166(1) for 1 year after the day on which the birds arrived in the establishment
Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

Document/records review

Refer to the "Document/records review" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

On-site: observation and interview

Refer to the "On-site: observation and interview" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.  

PCI for sub-element 1.1bc: Product formulation, specifications and processing

Legal authorities

SFCR 1, 8, 47, 49, 70(1)(2)(3), 71, 86, 88, 89, 125, 126, 145, 146, 147, 148, 149, 150, 152, 153, 159, 160(1), 166

Reference documents

Outcome

Refer to the "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

Rationale

Refer to the "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

Performance criteria

Refer to the "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

In addition, the criteria below are met.

A. Dressing procedures, preparation of edible parts and controls on contamination and localized pathology in poultry

The licence holder must ensure that all dressing, preparation of edible parts and controls on contamination and localized pathology procedures are carried out in accordance with the guidance documents and regulatory requirements.

If the operator/ licence holder does not follow the CFIA guidance and presents a different means of meeting SFCR requirements, the inspection team should consult with CFIA specialists to verify the validity of the approach.

To meet the performance criteria the licence holder processes meet the criteria below.

a. Dressing procedures

Full dressing for poultry:

  • all feathers, hairs, dirt, scurf are removed from the carcass
  • after defeathering, the entire carcass is washed thoroughly to remove all visible foreign material and prior to any incision being made:
    • spray washing of carcasses should occur within 15 seconds after:
      • defeathering
      • carcass transfer
    • sprays at both washing stations should be of sufficient volume and pressure, to completely remove visible foreign material from the surface of the carcass including the hocks and any exposed surfaces as a result of bleeding or decapitation
    • singeing may be used to remove hair and as a back-up for the defeathering process
  • the heads, oil gland, and feet at the tarsal joint are removed, either:
    • before evisceration: only after carcasses have been defeathered and thoroughly washed, or
    • after evisceration: see section Partial dressing for poultry of this operational guidance (OG)
  • accumulated water present in the vent area is removed prior to opening the carcass
  • the carcass is vented by incising around cloaca, followed by an incision that is no longer than that required to eviscerate
  • hands or equipment are visibly clean before entering the abdominal cavity (non-compliances may trigger adding sub-element (SE) 3.1 to the scope of inspection)
  • the carcass is eviscerated (respiratory, digestive, reproductive and urinary systems, with or without the kidneys, and the other thoracic and abdominal organs are removed):
  • the integrity of the gastro-intestinal tract (GIT) is maintained throughout venting, opening and evisceration operations
  • carcasses and viscera are hung in a way that will allow for internal cavity, viscera and external carcass examination (non-compliances could trigger adding PCP review of post-mortem inspection or examination to the scope of inspection (refer to sections Traditional post-mortem inspection of poultry or Post-mortem examination program of this OG))
  • after post mortem inspection or examination, all viscera including the digestive system (esophagus, crop, intestines, cloaca), respiratory system (lungs, trachea), urinary system (with or without kidneys) and reproductive system (for mature poultry), is removed from the carcass before the final wash:
    • when the licence holder chooses to leave kidneys in the carcasses of chicken or young ducks, the poultry products containing kidneys must be labelled "May Contain Kidneys"
  • all pathological and processing defects are removed prior to chilling with the following exception:
    • condemned poultry legs may be removed after chilling if:
      • water immersion chiller is not used
      • condemned legs are identified prior to the carcass dressing standards (CDS) / final  examination critical control point (CCP) step
        • if knife cuts are used as identification, these cuts are easily seen from all sides of the carcass and are distinguishable from any other cuts
      • all condemned legs are removed prior to cut-up, boning, packaging or shipping
      • CFIA has reviewed the proposal and it meets the requirements
  • prior to the chilling system, the epidermis is removed
  • the inside and the outside of the carcass is adequately washed

When there is stoppage of evisceration (for example due to breakdown of evisceration line), refer to section Chilling of poultry of this OG for more details.

Partial dressing for poultry.
Performance criteria in section Full dressing for poultry of this OG apply, except for the following criteria:

b. Preparation of edible parts

Poultry parts collected as edible must:

  • be free from pathological lesions and contamination
  • come from approved carcasses:
    • parts that are collected in a bulk container will all be condemned when any of the associated carcasses is condemned
  • be subject to chilling, water retention and CCP requirements:
  • be prepared as follows, in order to identify them as edible:
    • hearts: the pericardium is removed, hearts are washed, drained and refrigerated
    • livers: the gall bladder is removed without release of bile on edible product, before washing and chilling of livers
    • gizzards: gizzard is separated from viscera, opened, the contents and lining removed, before washing and chilling, and contaminated fat on the outside surface of gizzards is removed
    • ova: no special preparation step is required
    • necks: no special preparation step is required
    • heads: preparation steps and requirements for poultry heads are the same as those stated for heads in section Head and feet-on poultry carcasses above
    • feet (or paws):
      • all edible feet or paw contact surfaces are maintained visibly clean during operations
      • edible feet ready for packaging are not contaminated by defective feet or paws during sorting, trimming and packaging operations
      • there is separation from other processing operations so that the poultry feet do not present a contamination hazard to other processed poultry products
      • there is zero tolerance for fecal contamination
      • the feet are removed at the tarsal joint
      • epidermis and the toenails are removed
      • only feet or paws free of faecal contamination are transferred to the edible product processing area
      • edible poultry feet or paws are chilled to 4°C or lower within 4 hours after scalding operations
      • the process is validated (refer to section 2.2 in Industry guidance - Procedures for preparation of feet or paws (poultry), head and feet-on carcasses (poultry), head-on (rabbits) for edible purposes) and re-validated if there are significant changes to the process
      • after validation is completed, microbiological and organoleptic sampling is continued at or above the recommended frequency (refer to section 2.3 in Industry guidance - Procedures for preparation of feet or paws (poultry), head and feet-on carcasses (poultry), head-on (rabbits) for edible purposes):
        • if the licence holder has more than 1 shift, all microbiological and organoleptic sampling are equally distributed amongst the shifts
      • sampling results are recorded in the log provided by the CFIA or in a log that contains all the information required in the CFIA log:
      • special circumstances:
        • if feet remain attached to the carcass until after the post mortem inspection /detection, they do not present a contamination hazard:
        • if feet are removed prior to post mortem inspection / examination, the licence holder has a written protocol examined to ensure that feet are not harvested from carcasses rejected or condemned for generalized pathology
        • the feet or paws may be sent under appropriate controls from a licensed slaughter establishment to another licensed establishment for scalding, cleaning and further preparation as an edible meat product:
          • in such case, the licence holders of both the establishment must have a written procedures outlining how and where control measures, validation procedures are conducted
c. Controls on contamination and localized pathology

Licence holders must ensure their PCP addresses the following:

  • all the contamination from the carcasses, carcass parts and viscera is removed
  • if the contamination is not removed, the carcasses, carcass parts and viscera are condemned/rejected
  • investigation of the root cause of the deviation and implementation of effective corrective actions:
    •  applies when the process is not under control
  • if a disease is detected during defect detection, the carcass and viscera are submitted for secondary examination:
    • the secondary examination is performed by a veterinarian or a rejecter
    • this includes diseases that lead to total condemnation of the carcass as per Industry guidance - Poultry dispositions or diseases with unknown disposition
    • this may include diseases that lead to partial condemnation of the carcass as per Industry guidance - Poultry dispositions when required by the veterinarian or the rejecter

Licence holder may choose to handle carcasses accidentally contaminated with gastro-intestinal contents and carcasses with localized pathologies using salvage, reprocessing or reconditioning.

Performance criteria for salvage are as follows:

  • salvaging is done within 15 minutes after being held offline
  • a thorough outside carcass rinse with a sufficient water volume and pressure is required prior to salvage of parts with a sufficient water volume and pressure
  • adequate facilities are provided (refer to section Poultry slaughter facilities of this OG for details)
  • salvaging operations are carried out expeditiously and hygienically
  • carcasses are handled according to the disposition criteria
  • salvaging station(s) do not become overloaded with a backlog of carcasses
  • edible product is not contaminated by inedible product or contaminated equipment

Performance criteria for both online and offline reprocessing and reconditioning are as follows:

  • the licence holder:
    • describes the procedures including, if applicable, the use of any microbial control agents
    • specifies the type(s) of contamination or localized pathology will be controlled by the reprocessing/reconditioning procedure
    • ensures defect definitions are at least as stringent as the defect definitions in CDS
    • specifies whether or not the crops will be removed prior to reprocessing
    • ensures cross contamination by carcasses in contact with each other is avoided
    • ensures rinse water during carcass rinsing procedures does not pool and rapidly exits the cavity
    • specifies carcass disposition
    • specifies organoleptic and microbiological sampling procedures including the sampling location(s), sample selection, randomizing, retest parameters and review of applicable written and practical procedures in the event of sample failure
  • the process is validated (refer to section 5 in Industry guidance - Poultry off-line and on-line reprocessing and reconditioning procedures) and re-validated if there are significant changes to the process:
    • validation process included completion of pre-operational and post-operational checklists (Poultry - Checklists and worksheets / Listes de contrôle et feuilles de travail - Volaille (accessible only on the Government of Canada network - RDIMS 7340922))
    • for licence holders that have 2 shifts, the process is validated for both shifts unless there are no significant operational differences between the 2 shifts
    • the license holders that slaughter multiple classes of poultry, a separate process validation is conducted for each class, although different weight ranges of the same class require only 1 process validation
  • after validation is completed, microbiological and organoleptic sampling is continued at or above the recommended frequency (refer to section 6 in Industry guidance - Poultry off-line and on-line reprocessing and reconditioning procedures):
    • if the licence holder has more than 1 shift, all microbiological and organoleptic sampling are to be equally distributed amongst the shifts
  • sampling results are recorded in the log provided by the CFIA or in a log that contains all the information required in the CFIA log:

In addition to the general performance criteria above, the following performance criteria apply to offline reprocessing and reconditioning of carcasses:

  • it is completed within 15 minutes after being held offline
  • a sufficient water volume and pressure is required
  • adequate facilities are provided, including adequate separation of incompatible activities (refer to section Poultry slaughter facilities of this OG for details)
  • the licence holder specifies whether the carcasses will be placed directly into the chilling system or be placed on the evisceration line:
    • if carcasses are to be placed directly into the chill system after offline reprocessing and reconditioning:
      • dressing is completed prior to the carcasses entering the chiller
      • the corrective actions for a failed organoleptic test apply only to offline reprocessing and reconditioning process
    • if the carcasses are to be placed on the evisceration line after offline reprocessing and reconditioning:
      • the corrective actions for a failed organoleptic test apply to both the evisceration line and the offline reprocessing and reconditioning process
  • the licence holder specifies how inspection requirement for export will be met (non-compliances may trigger adding export specific inspection task to the scope of inspection)
  • the licence holder specifies whether the pathogen reduction testing will be applied to the carcasses subjected to offline reprocessing and reconditioning:
    • separately from regular carcasses; or
    • combined with regular carcasses
  • if the number of carcasses requiring salvage exceeds the capacity of facilities and/or personnel to handle the carcasses in a timely manner, affected carcasses should be discarded by the licence holder as "plant rejects"

In addition to the general performance criteria above, the following performance criteria apply to online reprocessing and reconditioning of carcasses:

  • it starts only in phase 3 of the Modernized Poultry Inspection Program (MPIP)
  • the licence holder specifies the location of cavity defect detectors:
    • upstream from online reprocessing/reconditioning equipment:
      • when the defect cannot be completely removed by the equipment
      • when the cavity pathology may be lost during reprocessing and reconditioning (for example, flock with Aspergillosis, ovarian adenocarcinoma in turkeys)
    • downstream from online reprocessing/reconditioning equipment
      (as a part of online reprocessing and reconditioning)
  • the licence holder specifies the number of cavity defect detectors that will be present:
    • under normal operations when the cavity of each carcass is examined
    • online reprocessing and reconditioning with reduced number or no cavity defect detectors:
      • also called Modified Online Reprocessing and Reconditioning (MORR), the licence holder may keep a reduced number or no cavity defect detectors:
        • this process required validation
        • consult with the Operational Guidance and Expertise (OGE) when you receive a proposal for implementing MORR
  • the licence holder specifies the version of DDS applied and if cavity defects will be a part of DDS version 2 (a separate DDS test is done for cavity defects after online reprocessing and reconditioning)

Refer to Industry guidance - Microbial controls for meat product and food animals when the licence holder chooses to use a microbial control intervention to reduce the microbial pathogens to an acceptable level.

Carcass parts collected for animal food, pharmaceutical, research , artistic or educational purpose meet the requirements stated in Industry guidance - Standards for the Management of Condemned and Inedible Food Animals and Meat Products.

The licence holder may use different standards and methods to determine the acceptability of poultry carcasses and parts, and to meet the requirements of sections 125, 145 and 146 of the SFCR. These include poultry re-examination program, CDS (in MPIP establishments) or other similar programs:

  • refer to Industry guidance - Poultry reexamination program for details on poultry re-examination program:
    • this standard may be used for the evaluation of an establishment's quality control program and reexamination of shipments of domestic poultry products

The practices above provide interpretation of requirements described in subsection 125(2) of the SFCR, as well as the best practices to provide a safe, edible meat product. Alternate practices (including harvesting of parts not mentioned within) will need to be demonstrated as meeting the outcome of harvesting a safe food product, including as necessary, scientific risk assessments. Contact the OGE when a licence holder proposes harvesting of parts other than those listed above.

The licence holder may apply for an alternate procedure to achieve the similar or better outcome based on science for dressing procedures, preparation of edible parts and controls on contamination and localized pathology in poultry processes provided it has been validated as per Industry guidance - Protocol for piloting new technology and procedures for poultry slaughter.

B: Traditional post-mortem inspection of poultry

Under traditional poultry inspection, a CFIA inspector inspects the carcass exterior, the abdominal cavity and the corresponding viscera of each carcass. All classes of poultry may be inspected under traditional inspection.

It is the responsibility of the licence holder to provide adequate facilities and to ensure that all carcasses and parts are presented for post mortem in such a way as to permit proper inspection by CFIA. Loss of evidence of disease on the carcass, in the cavity and on the viscera caused by inadequate presentation or evisceration accident is an example of a hazard that must be identified and monitored even if the operator \ licence holder chooses the traditional inspection method. Consistent presentation of carcasses and viscera and reduced evisceration accident contribute to the effectiveness of post-mortem inspection and the effectiveness of critical control points.

To meet the performance criteria the licence holder:

  • has a written PCP ensuring the control of the hazard caused by inadequate presentation and evisceration accidents
  • implements controls ensuring consistent presentation of carcasses and their viscera, including their correlation until the post-mortem inspection is completed and in manner to avoid a loss of evidence:
    • a control measure to ensure the poultry carcasses and their viscera are presented in a consistent manner to allow for the observation of all parts described in Industry guidance - Post-mortem evaluation procedure
    • a control measure to ensure the correlation of carcasses and viscera
    • a control measure for correcting the following defects before presenting the carcass to the inspector:
      • not opened: carcasses no opening cut made in the carcass
      • not drawn: carcass with opening cut made but with viscera insufficiently drawn to permit inspection
      • 2 legs out of shackle: carcass hung by the neck or wing
  • implements a control measure to ensure the line speed do not exceed the maximum allowed in Industry guidance - Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products
  • implements controls ensuring no defect is removed prior to the completion of the post-mortem inspection unless it is authorized by the veterinary inspector
  • implements a control measure to ensure the helper, employee positioned next to the inspector, as directed by the inspector:
    • removes identified carcasses and corresponding viscera from the evisceration line for veterinary examination or for disposal
    • removes carcasses with defects for off-line salvaging or reprocessing / reconditioning
    • records the reason for rejecting each carcass as instructed by the CFIA inspector
    • trims abnormal localized conditions and corrects minor dressing errors
  • implements controls to prevent evisceration accident from interfering with defect detection:
  • refer to section Post-mortem examination training in poultry of this OG for training on controls for presentation and evisceration standards

The operator wishing to use different control measure should submit a proposal as mentioned in Industry guidance - Protocol for piloting new technology and procedure for poultry slaughter.

C: Post-mortem examination program (Modernized Poultry Inspection Program (MPIP))

The MPIP requires a licence holder to perform a post mortem examination of carcasses and to sort defective carcasses based on specified criteria. The poultry rejection process (PRP), which is a part of MPIP, involves the operator assuming the responsibility, as instructed by the veterinary inspector, for rejecting poultry carcasses, parts and associated viscera with "certain deviations". A list of these defects can be found in Industry guidance and Operational guidance - Post-mortem examination program.

As per SFCR 160, a licence holder who has an authorization to conduct post-mortem examination program is required to have a PCP that meets the requirements of SFCR 89.

To meet the performance criteria the licence holder:

The operator wishing to use different control measure should submit a proposal as mentioned in Industry guidance - Protocol for piloting new technology and procedure for poultry slaughter.

D: Chilling of poultry

The licence holder must ensure that the refrigeration and chilling procedures are carried out in accordance with the guidance documents and regulatory requirements.

If the operator/ licence holder does not follow the CFIA guidance and presents a different means of meeting SFCR requirements, the inspection team should consult with CFIA specialists to verify the validity of the approach.

Please refer to section Water retention in poultry of this OG for controls related to water retention.

To meet the performance criteria the licence holder processes meet the following criteria:

  • water chilling:
  • air chilling:
    • immediately following evisceration and washing, air chilled products are chilled by a continuous chilling process and air chill room temperature is maintained at 4°C or lower
    • the time to air chill for carcasses, giblets, carcass parts and salvaged portions is include in the PCP, is validated for each poultry product and does not lead to any food safety hazards
    • the air chilling process may be momentarily interrupted provided:
      • the product have reached 10°C or less
      • the interruption of chilling for each step does not result in temperature increase of the carcasses (temperature may plateau)
      • the chilling protocol is validated and does not lead to any food safety hazards
  • validation:
    • the chilling of poultry products is validated to ensure that the PCP is effective in controlling hazards on an on-going basis:
      • validation includes:
        • initial validation
        • revalidation when significant changes to a currently implemented process
      • ongoing monitoring demonstrates that the process parameters implemented are the same as validation parameters
  • failure of chilling standards:
  • alternate chilling:
    • any alternate chilling procedure is validated and has been examined by CFIA
    • examples of alternate chilling procedures:
      • alternative times for chilling to 4°C or lower
      • packaging before an internal temperature of 4°C is reached
      • shipping of carcasses before reaching 4°C:
        • a licence holder may ship poultry, prior to being chilled to an internal temperature of 4°C to another establishment provided that:
          • both sending and receiving establishment operate under a PCP which includes the chilling of poultry product and does not lead to any food safety hazards
          • the chilling process is continuous (including during transport) and achieves a deep muscle internal temperature of 4°C within chilling standards table
          • product is not shipped prior to achieving a surface temperature of 7°C or lower
          • the chilling process results in chilled product which complies with the Industry guidance - Poultry Pathogen Reduction Program requirements
  • delayed evisceration:
    • when there is stoppage of evisceration:
      • the maximum time for delayed evisceration that doesn't require validation is 30 minutes:
        • an alternate delayed evisceration time (greater than 30 minutes) requires validation
      • if the delayed evisceration time is greater than 30 minutes has not been validated:
        • the food safety and suitability of the product is determined for each occurrence
      • the delayed evisceration time is incorporated into total chilling time for the affected product
  • water chilling, water thawing and water rehydration:
    • sufficient overflow of water is provided to ensure the removal of extraneous matter prior to final icing and poultry products are not kept in the chilling water for more than 24 hours (if kept in tanks for more than 24 hours, continuous drainage is required)
      • make-up water for water immersion chillers and combination chillers (using both water chilling and air chilling):
        • in continuous water chilling systems:
          • the total volume of water used is measured (for example with a flow-meter)
          • the volume of water meets the requirement of section 5.2 of Industry guidance - Poultry and rabbit meat refrigeration, chilling, and freezing procedures
          • if the volume of water used at the carcass wash facilities is included in the total volume of water required in the chilling system, the carcass washer will also be equipped with a flow meter
          • the temperature of the water is monitored either using a recording thermometer at the warmest part of the system or manual temperature recording is carried out at the frequency specified in the PCP
      • the overflow of water is directly drained
    • thawing poultry in water:
    • water immersion of previously chilled poultry carcasses and parts:
  • chemical and salt addition to water or ice:
Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

Document/records review

Refer to the "Document/records review" section 'processing' in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

On-site: observation and interview

Refer to the "On-site: observation and interview" section 'processing' in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

PCI for sub-element 1.2: Product controls

Legal authorities

SFCA 6(1), SFCR 8, 9(1), 47(1)(2), 86(1), 88, 89, 199(1), 201, 203(1), 214, 215, 218 (1)(a)

Reference documents

Outcome

Refer to the section "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

Rationale

Refer to the section "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

Performance criteria

Refer to the section "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

In addition, the criteria below are met.

A: Crust and liquid freezing of poultry

The licence holder demonstrates that the product controls meet the following criteria:

  • crust freezing "surface freezing":
    • the licence holder must submit to the inspector a written protocol for all poultry products which will be crust frozen outlining:
      • the type and temperature of the chilling procedure/refrigerant
      • the duration of exposure to sub-freezing temperatures
      • the time period and location for the equilibrium of internal and external product temperatures such that an internal temperature is between 4°C and -2°C
      • the duration of crust freezing i.e. how long will the product be kept crust frozen
      • how the process must be monitored by designated plant employee for surface freezing and internal product temperature
      • how product will be identified and segregated into lots
      • the packaging
    • when crust frozen product is thawed, the following parameters must be used to assess thawing and appropriate labelling:
      • the surface crusting (freezing) must disappear within 2.5 hours (150 minutes)
      • the process must be monitored, by a designated plant employee, a minimum of every 2 hours for crust disappearance and internal product temperature
      • the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes
    • the poultry product will be considered "frozen" and labelled accordingly when:
      • freezing becomes more extensive i.e. deeper than 4mm
      • significant portion of the poultry product have been frozen i.e. greater than 50%
  • liquid freezing:

B: Water retention in poultry

There is no provision in the SFCR for raw, single-ingredient meat products to retain water as the result of post-evisceration processing in excess of naturally occurring moisture, except for dressed poultry carcasses as provided in Canadian Standards of Identity: Volume 7 Meat Products. In addition, CFIA gives an exemption for retention of moisture in carcass parts, salvaged portions and giblets.

The licence holder demonstrates that the product controls meet the following criteria:

  • the licence holder has and implements a water retention control program when water comes in contact with poultry products during processing:
    • all raw single-ingredient poultry products including dressed carcasses, edible giblets, parts of dressed carcasses including detached necks and salvaged portions require a written program, including:
      • carcasses from each species and weight class of poultry listed in the regulations
      • each age category for example young and mature poultry
      • each type of carcass part
      • each type of salvaged portion
      • each component of edible giblets (livers, hearts and gizzards):
        • note: the licence holder has option to write and implement 1 common water retention control program for different weight classes of turkeys, chicken etc. (for example the licence holder may combine all 3 weight classes of turkeys into 1 written program, or may combine all 2 weight classes of chicken into 1 written program)
    • different carcass parts, salvages portions of poultry species can have a common water retention program provided that:
      • the written program scope specifies:
        • weight class of poultry species covered under a common program
        • names of all carcass parts covered under a common program
        • names of all salvaged portions covered under a common program
      • all carcasses, carcass parts and salvaged portions are subjected to a similar chilling process
      • all products in the common water retention program are included in the validation testing
      • corrective actions apply to all weight class of poultry species and all products covered under a common written program
    • the examples of post evisceration processes which require a retained water control program as well as exempted products and processes can be found in:
    • the written water retention control program includes the elements written in section 4.2 of Industry guidance - Poultry water retention control program
    • when raw single-ingredient meat products absorb and retain water above that permitted, the product can be:
      • drained until in compliance
      • cut up and/or skinned and/or boned out (provided the packaged product is in compliance)
      • used in processed meat products (for example basted turkey carcasses), provided that the licence holders have implemented a control program examined by the CFIA, (at both the slaughtering and the processing establishment) ensuring that all non-complaint product is used only in processed product which may contain water as an added ingredient
      • handled as inedible material (for example giblets for animal food)
  • the water retention in poultry products is validated to ensure that the written program is effective in controlling water retention and that the final product meets regulatory compliance on an on-going basis:
  • water retention declarations:
    • for carcass parts, salvaged portions and giblets, retained water must be declared as part of the product name:
      • prepackaged giblets, shipping containers for bulk packed giblets and giblets contained within carcasses should be labeled with a retained water declaration as part of the product name
      • for carcasses containing giblets, the declaration should clearly refer to the giblets or should be truthful for both the carcass and the giblets
    • a statement may be included on the label to indicate that no water has been absorbed and retained when:
      • product has not been exposed to a post-evisceration process that adds water
      • licence holder has data or information that establishes that the post-evisceration processes do not add water to the product
    • licence holders wishing to label poultry products with the term "air chilled" or "no water added" have a written PCP procedure which has been examined by CFIA and includes the elements written in section 6.0 of Industry guidance: Poultry and rabbit meat refrigeration, chilling, and freezing procedures
Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

Document/records review

Refer to the "Document/records review" section "End product specification" in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

On-site: observation and interview

Refer to the "On-site: observation and interview" section "End product specification" in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

PCI for sub-element 3.2: Employee training

Legal authorities

SFCR 8, 47, 49, 75, 86(1), 88, 89(1)(2)(6), 125, 149(2)(4), 153, 160, 166

Reference documents

Outcome

Refer to the section "Outcome" of section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system sub-element 3.2: Employee training.

Rationale

Refer to the section "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system sub-element 3.2: Employee training.

Performance criteria

Refer to the section "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system sub-element 3.2: Employee training.

In addition, the criteria below are met.

A: Post-mortem training in poultry

Operators of poultry slaughtering establishments may choose to operate under 1 or both of the following methods of post mortem inspection:

  • traditional post-mortem inspection
  • Modernized Poultry Inspection Program (MPIP)

The licence holder demonstrates that the training meets the following criteria:

  • MPIP:
    • a written program containing all requirement described in the Industry guidance - Training protocol for post-mortem examination program, for example:
      • training and accreditation procedure
      • up to date training material
      • list of accredited employees on file
      • records demonstrating that employees listed have successfully completed the necessary theoretical and practical training
    • employees assigned to 1 or more of the following positions are trained and accredited as per the written program:
      • defect detectors (carcass, cavity, viscera)
      • rejecters (carcass and viscera)
      • ES monitors
      • PS monitors
      • DDS monitors
      • CDS monitors
      • defect detection supervisors
      • rejection supervisors
  • traditional post-mortem inspection of poultry:
Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system sub-element 3.2: Employee training.

Document/records review

Refer to the "Document/records review" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system sub-element 3.2: Employee training.

On-site: observation and interview

Refer to the "On-site: observation and interview" section inOperational guideline - Food preventive control and traceability inspection – Compliance verification of a system sub-element 3.2: Employee training.

PCI for sub-element 5.2: Buildings

Legal authorities

SFCR 41, 47, 49, 55, 58(1)(3)(4), 59(1)(2), 63(1), 67(1)(b), 68, 69

Reference documents

Outcome

Refer to the section "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Rationale

Refer to the section "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Performance criteria

Refer to the section "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

In addition, the criteria below are met.

A. Ante-mortem inspection facilities for poultry

CFIA ante mortem inspection is a non-fixed inspection station where the CFIA inspection staff provides inspection services. The licence holder must comply with the regulatory requirements for humane treatment of food animals and requirements related to ante mortem examination and inspection in this area.

As per SFCR 68, the licence holder must provide inspectors with an area that is readily accessible, appropriately equipped and appropriate in size for the exercise of the inspector's powers, and the performance of their duties and functions.

Verification of poultry slaughter facilities for humane handling is covered under Appendix 3 – Animal Welfare at Slaughter PCI Operational Guidance.

To meet the performance criteria the licence holder facilities meet the following criteria:  

  • there is convenient and safe access to these facilities for the CFIA staff
  • there is unobstructed emergency escape route
  • lighting:
  • where requested by the CFIA, there is an appropriate rust-resistant metal cabinet, equipped with lock and key for the storage of supplies such as ante mortem inspection records, pens, clipboards, inspection tags etc.
  • there is access to hand washing facilities that:
    • may or may not be drained directly
    • are in sufficient number to maintain sanitary conditions
    • are operated in a hands-free manner
    • are capable of supplying hot and cold water in an appropriate amount under sufficient pressure
    • are easily accessible
    • have liquid or another dispensable type of soap
    • have paper towels in suitable dispensers or other appropriate hand-drying facilities
    • have properly constructed and easily maintained receptacles for used towels
  • there is access to hand sanitizing stations (for example: dips, gels, sprays, etc.) that:
    • do not pose any risk of contamination to meat products
    • use sanitizers that:
      • are suitable for their intended use
      • are used in keeping with directions on the label (for example: correct concentration, contact time)
      • if needed, are renewed throughout the day, as often as necessary, so that they, in themselves, do not become a source of contamination
    • if needed, have effectiveness checks (for example: necessary concentration, contact time) and records of these checks
  • there are conveniently located facilities for cleaning of protective clothing:
    • these facilities shall not create any potential source of contamination to food
    • where needed, temperature indicators should be installed at facilities supplying water at the temperature of 82°C or higher
  • there are adequate facilities for changing and storing outer protective clothing
  • there is a designated safe area for the CFIA inspection staff in the staging area, or in the unloading area, or where birds are suspended on shackles

B: Post mortem inspection stations for poultry

As per SFCR 68, the licence holder must provide inspectors with an area that is readily accessible, appropriately equipped and appropriate in size for the exercise of the inspector's powers, and the performance of their duties and functions.

To meet the performance criteria the licence holder facilities meet the following criteria:  

  • licence holder provides the CFIA with inspection stations as determined in number and location by the CFIA to allow the complete inspection of the carcass and its parts (refer to Industry guidance - Guidance on Canadian Food Inspection Agency Inspection Stations for Slaughter Operation of Food Animals and Meat Products - Canadian Food Inspection Agency)
  • for all inspection stations there must be hand washing facilities accessible from all elevations where inspection is performed
  • there are facilities for the cleaning and sanitizing of equipment and protective clothing
  • the location of hand-washing and sanitizing stations does not contribute to or cause contamination of commodities
  • the equipment and the layout for carcass dressing must provide easy, unobstructed, and safe access to the inspection stations for CFIA inspector(s)
  • every inspection station should be designed and constructed to prevent the licence holder's personnel from impinging upon the inspection area, however the space dedicated for the inspection station may be shared with the establishment employees provided:
    • all ergonomic factors are met
    • at the time when the inspection activities are carried out establishment employees stop their activities and move away from the dedicated space for the inspection station
    • this arrangement does not jeopardize the safety of the inspection staff
    • it allows for adequate post-mortem inspection
  • non-slip, anti-fatigue mats must be provided and should compensate for floor slope
  • the evisceration line is level for the entire length of the inspection station
  • the design, construction, and installation of the inspection station should prevent contact between viscera and between carcasses
  • a rail stop button should be accessible to an inspector at the viscera inspection station either directly or indirectly through company personnel:
    • in the latter case, a suitable sound system (for example: bell or buzzer) must be located at the viscera inspection station to enable the inspector to signal for the stopping of the line as required
  • inspection station is on a platform:
    • that is rapidly height-adjustable, or easily adjustable
    • with a minimum of 410 mm of vertical adjustment
    • which covers the entire length of the station 1200 mm for 1 person (2440 mm length is recommended)
    • with a minimum depth of 610 mm (1220 mm recommended)
    • with a vertical distance from the bottom of the shackles to the top of the adjustable platform in its lowest position shall not be less than 1520 mm as to position the vent of the carcass at a height ranging from 910 mm up to 1,220 mm as measured from the level of the platform
    • designed and constructed with a 1070 mm high rail on the backside and with 20 mm foot bumpers on both sides and front to allow safe working conditions
    • any alternative design and construction should be evaluated by the CFIA Occupational Safety and Health (OSH) specialist
  • lighting at inspection station:
  • veterinary disposition station meet the following requirements:
    • there is a plant employee to assist the CFIA veterinarian or equipment which automatically presents the carcass and the viscera
    • there is an adjustable rack(s) and/or carousel(s) and/or a moving veterinary line with sufficient capacity
    • the platform will be positioned such that inspector or veterinarian do not need to reach forward for the carcasses and the vent of the carcass should be positioned at the inspector's or veterinarian's elbow height
    • there is anti-fatigue rubber matting along the entire length of the work station
    • there is an easily accessible counter/tally system (for example tally sheets, a mechanical or electronic counter system, computer touch screens, etc.):
      • counter systems will be mounted so that the buttons can be positioned between 910 mm and 1220 mm above the floor or work stand
    • inedible carcasses will be unloaded into an inedible container either automatically or discarded by the helper/trimmer:
      • for poultry smaller than turkeys, if the assistance of a helper/trimmer is not required on a routine basis, the work stations may be designed such that the carcasses can be discarded by dropping them into a bin, chute, or gutter directly below the rack, carousel or line
  • in poultry traditional inspection
    • 1 on-line post mortem inspection station is provided, however operators with 2 on-line traditional inspection stations as of December 31st, 2004 have been "grandfathered"
    • operator provides 1 or more competent plant employees, referred to as a helper, positioned next to each inspector to remove, cull, trim and hang carcasses as directed by the inspector
    • when there is more than 1 inspection station per line it must be obvious which carcass and viscera pack corresponds to which inspection station, examples include:
      • shackles are colour-coded
      • shackles marked in a sufficient manner
      • kick-out to present every other carcass to inspector
    • post-mortem inspection station should be provided with a facility to hang held carcasses, and be provided with satisfactory means of handling condemned material
    • the design and construction of the post-mortem inspection station shall meet all ergonomic requirements
  • in MPIP:
    • the entire evisceration, dressing and chilling areas shall comprise the "evisceration floor inspection station" for the evisceration floor inspector:
      • the inspector must also have full access to salvaging and on/off-line reprocessing/reconditioning operations
    • the licence holder shall provide the following on-line and/or off-line inspection stations for CFIA inspection staff performing independent or correlation sampling and testing:
      • PS station:
        • an on-line space (1 to 1.5 metres), prior to viscera defect detector(s), trimming the carcass and harvesting the viscera is required
        • an adjustable platform is not required for workstations used by the CFIA for performing on-line PS tests
      • ES station:
        • the ES test can be performed at PS station
      • DDS station:
        • on-line space is required, proportional to the line speed (1 to 2 metres), after viscera detection, but prior to harvesting the viscera is required
        • carcasses must be synchronized to their corresponding viscera with both readily accessible to the inspector throughout the length of the station
        • these line space requirements may be combined with the upstream United States (US) export inspection station
      • CDS station:
        • the off-line monitoring station must have safe access to pre-chill lines and be protected from traffic and obstructions
        • an easily cleanable rack with shackles must be provided to hold part of or the entire carcass sample and a table for examination
        • the station must include a clip board holder
        • for CFIA independent verification tests performed on heavy carcasses (for example turkey carcasses), the licence holder must ensure minimal manipulation during the carcass collection by providing assistance or adequate equipment
      • PRP station:
      • US export inspection station:

C: Poultry slaughter facilities

Verification of poultry slaughter facilities for humane handling is covered under Appendix 3 – Animal Welfare at Slaughter PCI Operational Guidance.

To meet the performance criteria the licence holder facilities meet the following criteria:

  • lighting:
  • separation of incompatible operations:
    • the following areas are separated (for example by wall, distance, location, air flow) from each other:
      • live receiving/holding and stunning/bleeding
      • bleeding and scalding/defeathering
      • defeathering and evisceration
      • evisceration and the chilling of carcasses
      • facilities for the harvest/processing of poultry feet and surrounding area
        • the scalder for feet or paws may be positioned:
          • in a compatible (hygienic) area of the scalding and defeathering room
          • in a room physically isolated (for example floor to ceiling walls) both from the surrounding inedible area and from the evisceration floor or any other edible processing area
  • cleaning and disinfecting facilities for transport containers and crates:
    • are located in an area segregated from the live poultry receiving and holding area
    • trucks used for the transport of crates or transport containers may be cleaned and disinfected off-site providing the operator-specific PCP ensures that clean crates or transport containers are only loaded onto clean truck surfaces
    • cleaning and disinfection of crates may be skipped if:
      • transporting small number of birds over a short distance
      • crates remain visibly clean
      • transport container return to same barn (for example farm and slaughter establishment located on same farmland)
      • the written program guarantees that this will not lead to spread of public health hazards and animal diseases
  • ante-mortem examination facilities:
    • a designated area will be made available to the licence holder's employee in the staging area, or in the unloading area, or where birds are suspended on shackles
  • transfer facilities:
    • evisceration line is separate from the slaughtering line:
      • the transfer location is either after the last processing step in the scalding and defeathering area or at the first processing step in evisceration area
      • the slaughtering line will not enter the evisceration room beyond the transfer location
    • accumulation of carcasses at the transfer point is prevented
  • evisceration:
    • the facilities provide for the removal of inedible portions, to the appropriate area, in a direction that is opposite to that of the evisceration sequence
    • equipment employed in the preparation of giblets will be so located as to maintain sanitary conditions for this operation
  • carcass washer:
    • effective carcass inside and outside washing facilities are provided
  • poultry salvaging and off-line reprocessing/reconditioning stations:
    • the washing cabinet should be equipped with a three-sided splash shield or equivalent and with a non-splash spray nozzle
    • a sufficient water volume and pressure is required to facilitate a thorough outside carcass rinse prior to salvage of parts and for off-line reprocessing/reconditioning
    • adjacent to the station, there is:
      • a knife rack or stand along with a hot water sanitizer maintained at 82°C
      • hand wash facilities of remote control or timed type or continuous warm water flow with soap dispenser and paper towels
      • containers for edible and inedible meat products
      • washing facilities for shackles, held racks, hooks, cabinet and splash shields
  • chilling:
    • in new facilities or at time of major renovations the chill tank are located in a separate room from the evisceration area
    • air chill room temperature is maintained at 4°C or lower when poultry products are air chilled
  • poultry examination stations:
    • on-line space is required for company employee as helper/trimmer to remove signaled defective carcasses by the inspector or defect detectors and if time permits, trim localized defects from carcasses
    • shackles are either colour-coded or marked in an equivalent manner to readily indicate which carcass and viscera pack corresponds to which detector
    • MPIP establishments:
      • operators meet examination station requirements to fulfill activities as stated in the document Incorporated by Reference - Fundamentals of the Post-mortem Examination Program:
        • defect detector station(s):
          • adequate on-line space is required for each carcass/viscera/cavity defect detector work station
          • on-line space (1 metre) downstream from carcass defect detectors and prior to the venting machine is required for CFIA staff to train and accredit the establishment trainers as carcass defect detectors and for the training and the accreditation of the carcass defect detectors by the accredited trainers
        • defect removal station(s):
          • on-line space is required for 1 company employee to remove signaled defective carcasses by the defect detectors and if time permits, trim localized defects from carcasses
        • process control stations:
    • the helper/trimmer (for CFIA inspector or for defect detectors) should have access to a water sanitizer for hand tools
  • the licence holder's employee may use all CFIA inspection stations when not used by the CFIA
Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Document/records review

Refer to the "Document/records review" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

On-site: observation and interview

Refer to the "On-site: observation and interview" section of in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Rabbit

Table 2: Recording inspection data in Digital Service Delivery Platform (DSDP)
Inspection trigger

Choose appropriate selection from the following:

  • Preventive Control Inspection plan
  • Incident response
Business line Food
Program Meat hygiene
Commodity group Leave it blank
Commodity sub-group Leave it blank
Commodity type Leave it blank
Product Leave it blank
Inspection case Preventive Control Inspection plan
Task type Preventive Control Inspections
Inspection task level 1 Compliance Verification of a System
Inspection task level 2

Choose appropriate sub-element from the following:

  • 1.1a: Incoming inputs
  • 1.1bc: Product formulation, specifications and processing
  • 1.2: Product controls
  • 5.2 Buildings
Inspection task details Leave it blank

PCI for sub-element 1.1a: Incoming inputs

Legal authorities

SFCR 8, 31(3), 47(1)(2), 86(1), 88, 89, 125(1)(a)(b), 138, 139, 140, 153, 166(1)(2)

Reference documents

Outcome

Refer to the section "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

Rationale

Refer to the section "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

Performance criteria

Refer to the section "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

In addition, the criteria below are met.

A: Ante-mortem examination of rabbits

Note: humane handling issues identified during verification of ante-mortem examination are covered under Appendix 3 – Animal Welfare at Slaughter PCI Operational Guidance.

A licence holder must, for the purpose of an ante-mortem inspection, present a sample from the shipment that the food animal is part of to a veterinary inspector or to an inspector under the supervision of a veterinary inspector.

To meet the performance criteria the licence holder:

  • conducts an ante-mortem examination within 24 hours before slaughter of the rabbits according to Industry guidance - Ante-mortem Examination Guidelines
  • examines a sample of rabbits from each shipment of rabbits received:
    • the number of rabbits in the sample sufficiently represent the whole shipment to ensure that food safety, reportable disease and animal welfare conditions will be detected, if present in the shipment:
      • it is recommended that 5 to 10% of the rabbits on each shipment receive ante-mortem examination
    • the sample selection is detailed in the preventive control plan
  • holds shipment(s) associated to the suspect sample (showing a deviation from normal behavior, physiology or appearance), identified by licence holder employee, for inspection by a veterinary inspector, unless otherwise authorized by a veterinary inspector
  • determines the biological, chemical and physical hazards that pose a risk of contamination of the food as per SFCR 47 and implements control measure as per SFCR 86, 88 and 89:
    • licence holder requests and reviews information from the primary producer/supplier to identify and manage these hazards
    • if such information is not available or is questionable (either because of accuracy or source credibility) or if historical data from a supplier demonstrates added risk (i.e. non compliances in the past), licence holder develops, implements and maintains effective alternative control measures (for example residue sampling, on-farm audits, metal detectors, etc.) to mitigate any potential risks
  • presents a sample that is representative of the shipment that the rabbits are part of, to a veterinary inspector or to an inspector under the supervision of a veterinary inspector, within 24 hours before slaughter of the rabbits
  • holds shipment(s) associated to the suspect sample (showing a deviation from normal behavior, physiology or appearance), identified by an inspector, who is not a veterinary inspector, for inspection by a veterinary inspector, unless otherwise authorized by a veterinary inspector
  • identifies the rabbits condemned by a veterinary inspector or inspector as inedible, segregates it (if needed), humanely kills them and identifies carcass and blood as inedible
  • identifies the carcass of a rabbit that dies other than by slaughter in accordance with SFCR (for example dead on arrival) as inedible
  • prepares the documents that set out information required (refer to SFCR 166(1)):
    • in the case of a rabbits that are slaughtered:
      • the date and time that it was slaughtered
      • the findings of the ante-mortem examination
      • the reason for any condemnation
    • in the case of a rabbits that is found dead at the time of its arrival at the establishment or that dies in the establishment other than by slaughter in accordance with the SFCR:
      • the date and time that the rabbit was found dead or was humanely killed
      • its identification number or any other information that identifies it
      • the details of its disposal
      • the total number per day
    • keeps the documents referred to in SFCR 166(1) for 1 year after the day on which the rabbits arrived in the establishment
Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

Document/records review

Refer to the "Document/records review" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

On-site: observation and interview

Refer to the "On-site: observation and interview" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1a: Incoming inputs.

PCI for sub-element 1.1bc: Product formulation, specifications and processing

Legal authorities

SFCR 1, 8, 47, 86, 88, 89, 125, 126, 145, 146, 147, 148, 149, 152

Reference documents

Outcome

Refer to the section "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

Rationale

Refer to the section "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

Performance criteria

Refer to the section "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

In addition, the criteria below are met.

A: Dressing procedures, preparation of edible parts and controls on contamination and localized pathology in rabbit

The licence holder must ensure that all dressing, preparation of edible parts and controls on contamination and localized pathology procedures are carried out in accordance with the guidance documents and regulatory requirements.

If the operator/ licence holder does not follow the CFIA guidance and presents a different means of meeting SFCR requirements, the inspection team should consult with CFIA specialists to verify the validity of the approach.

To meet the performance criteria the licence holder processes meet the criteria below.

a. Dressing procedures

Full dressing for rabbits:

  • the head is removed after stunning
  • the stick wound or bleeding area surface is removed
  • the free leg is severed at the tibiotarsal joint
  • a shallow cut is made in the skin between the hind legs in inguinal area
  • any overlaying/hanging skin on tibiotarsal joint is removed
  • skin is removed on carcass by pulling down from the free leg, reflecting away from the carcass towards front feet
  • dressing is performed without causing contamination by loose hair
  • the feet are removed
  • the carcass is eviscerated (the respiratory, digestive, reproductive and urinary systems, except the kidneys, and the other thoracic and abdominal organs are removed):
    • during the evisceration process, the intestines, bladder, stomach and spleen may be removed before inspection (unless the inspector has given other instructions), as they do not contribute to the inspection process and carry risk of carcass contamination
    • the kidneys are decapsulated before they are presented for inspection and remain attached to the carcass
    • the liver may be left attached to the carcass after removal of the gall bladder or be presented separately for inspection
    • the heart and lungs are brought out of the thoracic cavity for post mortem inspection of the organs and inspection of the thoracic cavity
  • after post mortem inspection, all viscera including the digestive system, respiratory system, urinary system (with or without kidneys) and reproductive system, is removed from the carcass before the final wash
  • all pathological and processing defects are removed prior to chilling
  • carcass is free of all types of visible contamination before the final wash
    • zero tolerance for contamination requires that no fecal contamination be found prior to the final carcass wash
  • final carcass wash, inside and outside, is to be used to clean the carcass, improve microbiological quality prior to chilling and remove any residual hair
  • carcass contamination from dirty hands, knives, hair during pelt removal and pelts must be avoided (non-compliances may trigger adding SE 3.1 to the scope of inspection)

Partial dressing for rabbits
Performance criteria in section Full dressing for rabbits of this OG apply, except for the following criteria:

  • head-on rabbit carcasses:
  • other kinds of partial dressing:
    • CFIA authorization is obtained prior to implementation
    • partial dressing does not hinder the detection of defects during the post-mortem evaluation of the carcass and its parts
    • the food animal did not present any deviation on ante-mortem examination
b. Preparation of edible parts

Rabbits parts collected as edible are:

  • free from pathological lesions (for example parasites, tumours, abscesses) and contamination
  • come from approved carcasses:
    • parts that are collected in a bulk container will all be condemned when any of the associated carcasses is condemned
  • subject to chilling, water retention and CCP requirements (refer to sections Chilling of rabbit and Water retention in rabbit of this OG)
  • prepared as follows, in order to identify them as edible:
    • hearts: the pericardium is removed and after washing, hearts are drained and refrigerated
    • liver: the gall bladder is removed without release of bile on edible product, before washing and chilling of livers
    • urinary bladder: any bladder harvested for edible purposes is:
      • emptied
      • rinsed until visibly clean
    • gastro-intestinal tract: any portion of the GIT harvested for edible purposes is:
      • emptied
      • rinsed until the water dripping from the product runs clean
      • trimmed of any contamination or pathological lesion
    • lungs/trachea: the trachea and the main bronchi are to be split to ensure no presence of parasites or contamination and the trachea is washed
    • spleens: no special preparation step is required
    • ova: no special preparation step is required
    • necks: no special preparation step is required
    • heads: preparation steps and requirements for rabbit heads are the same as those stated for heads in section Partial dressing for rabbits - head-on rabbit carcasses above
    • head meats:
      • the tongue, the cheek meat, the head meat, the snout or the lips can be harvested
      • tonsils (for example lingual) are removed
      • the thyroid gland and laryngeal muscles are removed
      • salivary glands and mucous membranes are removed
    • kidneys: no special preparation step is required
    • uteri: only uteri from mammals that have never been pregnant can be identified as edible
    • testicles and pizzle: no special preparation step is required
    • fatty tissue: no special preparation step is required
    • tails: no special preparation step is required
    • weasand/oesophagus meat: no special preparation step is required
    • mammary glands: only mammary glands of animals that have never been pregnant can be identified as edible
    • thymus: no special preparation step is required
    • eyes: no special preparation step is required
    • pancreas: no special preparation step is required
    • spinal cord: no special preparation step is required
    • salivary glands: no special preparation step is required
c. Controls on contamination and localized pathology

A licence holder cannot identify as edible any meat product that is contaminated. Fecal, ingesta and milk may contain pathogens that render meat products adulterated.

Description of theses defects can be found in section "Controls of contamination in red meat establishments" of Industry guidance - Controls on contamination in red meat and poultry establishments.

Performance criteria for controls on contamination and localized pathology are as follows:

  • licence holder writes and implements control measures to prevent, eliminate or reduce to an acceptable level the hazards such fecal, ingesta and milk contamination:
  • contamination of the meat products is prevented by ensuring hygienic procedures during at all steps of production, including dressing and evisceration:
    • carcass contamination from dirty hands, knives, hair and pelts during pelt removal must be avoided
    • procedures, including sticking and bleeding, are conducted in a hygienic manner with measures to avoid contamination, including, but not limited to:
      • ensuring that instruments/equipment are clean, and sanitized as necessary
      • avoid carcass with visible pathological defect or visible contamination contacting other carcasses
      • ensuring that blood is contained to a specific area
      • avoid having the carcass contact with splashing from the floor or unhygienic structures
      • avoid letting the carcass contact the floor or unhygienic structures
  • contamination is promptly identified and hygienically removed
  • any foreign matter (for example, grease, floor dirt, pus, hair) is promptly identified and hygienically removed or any parts contaminated with it is rejected
  • carcasses are free from contamination before the final wash:
    • zero tolerance for contamination requires that no fecal contamination be found prior to the final carcass wash
  • equipment should be cleaned and sanitized if it comes into contact with contamination (or parts that by nature can be considered contaminated/inedible), pathological defect or any biological, chemical or physical hazard
  • the product is treated as inedible when the contamination cannot be eliminated by a treatment or process, or when a substance is distributed in the entire carcass or any meat product at unacceptable levels (for example, chemicals, veterinary drugs, allergens, etc.)

Refer to Industry guidance: Microbial controls for meat product and food animals when the licence holder chooses to use a microbial control intervention to reduce the microbial pathogens to an acceptable level.

Operators may elect to handle carcasses accidentally contaminated with gastrointestinal contents and carcasses with localized pathologies by salvaging the non-contaminated portions at salvage station.

Performance criteria for salvage are as follows:

Refer to Industry guidance: Microbial controls for meat product and food animals when the licence holder chooses to use a microbial control intervention to reduce the microbial pathogens to an acceptable level.

Carcass parts collected for animal food, pharmaceutical, research , artistic or educational purpose meet the requirements stated in guidance document Industry guidance - Standards for the Management of Condemned and Inedible Food Animals and Meat Products.

The practices above provide interpretation of requirements described in subsection 125(2) of the SFCR), as well as the best practices to provide a safe, edible meat product. Alternate practices (including harvesting of parts not mentioned within) will need to be demonstrated as meeting the outcome of harvesting a safe food product, including as necessary, scientific risk assessments. Contact the OGE when a licence holder proposes harvesting of parts other than those listed above.

B: Post-mortem inspection of rabbit

Rabbits can be inspected under traditional inspection only, where a CFIA inspector inspects the carcass exterior, the abdominal cavity and the corresponding viscera of each carcass.

It is the responsibility of the licence holder to provide adequate facilities and to ensure that all carcasses and parts are presented for post mortem in such a way as to permit proper inspection by CFIA. Loss of evidence of disease on the carcass, in the cavity and on the viscera caused by inadequate presentation or evisceration accident is an example of a hazard that must be identified and monitored.

Consistent presentation of carcasses and viscera and reduced evisceration accident contribute to the effectiveness of post-mortem inspection and the effectiveness of critical control points.

To meet the performance criteria the licence holder:

  • has a written PCP ensuring the control of the hazard caused by inadequate presentation and evisceration accidents
  • implements controls ensuring consistent presentation of carcasses and their viscera, including their correlation until the post-mortem inspection is completed and in manner to avoid a loss of evidence:
    • implements controls ensuring the rabbit carcasses and their viscera are presented according to Industry guidance - Post-mortem evaluation procedure, including:
      • carcasses or parts are within reach of the inspector when it is necessary to handle them for inspection
      • carcasses or parts are not being hidden by contamination or other visceral organs to an extent that it hinders the inspection
      • 50% or more of each carcass part is readily visible without manipulation by the inspector
      • during the evisceration process, the intestines, urinary bladder, stomach and spleen may be removed before inspection (unless the inspector has given other instructions), as they do not contribute to the inspection process and carry risk of carcass contamination
      • the kidneys are decapsulated before they are presented for inspection and remain attached to the carcass
      • the liver may be left attached to the carcass after removal of the gall bladder or may be presented separately for inspection
      • the heart and lungs are brought out of the thoracic cavity for post mortem inspection of the organs and inspection of the thoracic cavity
      • the presentation standard in the control program has been agreed upon with the CFIA
  • implements controls ensuring the line speed do not exceed the maximum allowed in Industry guidance - Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products
  • implements controls ensuring no defect is removed prior to the completion of the post-mortem inspection unless it is authorized by the veterinary inspector
  • provides 1 or more competent plant employees, referred to as a helper, who shall be positioned next to inspector and as directed by the inspector:
    • removes identified carcasses and corresponding viscera from the evisceration line for veterinary examination or for disposal
    • removes carcasses with processing defects for off-line salvaging
    • trims abnormal localized conditions and correct minor dressing errors

C: Chilling of rabbit

Methods similar to those used for chilling and refrigeration for poultry may be used to chill rabbit carcasses and their parts in water, air or combination thereof.

Rabbit carcasses and their parts are subject to the same criteria as poultry with respect to both temperature and chilling rate.

Refer to Water retention in rabbit of this OG for controls related to water retention from this process.

The licence holder must ensure that the refrigeration and chilling procedures are carried out in accordance with the guidance documents and regulatory requirements.

If the operator/ licence holder does not follow the CFIA guidance and presents a different means of meeting SFCR requirements, the inspection team should consult with CFIA specialists to verify the validity of the approach.

To meet the performance criteria the licence holders demonstrate that they are following the requirements described in section Chilling of poultry of this OG.

Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

Document/records review

Refer to the "Document/records review" section 'processing' in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

On-site: observation and interview

Refer to the "On-site: observation and interview" section 'processing' in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.1bc: Product formulation, specifications and processing.

PCI for sub-element 1.2: Product controls

Legal authorities

SFCA 6(1), SFCR 8, 86(1), 88, 89(1), 199(1), 203(1), 214, 215, 218(1)(a)

Reference documents

Outcome

Refer to the section "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

Rationale

Refer to the section "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

Performance criteria

Refer to the section "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

In addition, the criteria below are met.

A: Water retention in rabbit

The amount of water added and retained in raw single-ingredient meat products due to post-evisceration contact with water, in excess of naturally occurring moisture, must be declared as part of the product name on the principal display panel of consumer prepackaged products, or on the label of prepackaged other than consumer prepackaged products. Raw single-ingredient meat products include items such as dressed carcasses, parts of dressed carcasses and offal.

To meet the performance criteria the licence holder:

  • has control measures in place to ensure that, at the time of packaging, there is no increase of the weight of the carcass and their parts as a result of water chilling or the water retained is declared as a part of the product name

Refer for details of performance criteria to section Water retention in poultry of this OG.

Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

Document/records review

Refer to the "Document/records review" section "End product specification" in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

On-site: observation and interview

Refer to the "On-site: observation and interview" section "End product specification" in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 1.2: Product controls.

PCI for sub-element 5.2: Buildings

Legal authorities

SFCR 41, 47, 49, 55, 58(1)(4), 59, 63(1), 67(1), 68, 69

Reference documents

Outcome

Refer to the section "Outcome" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Rationale

Refer to the section "Rationale" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Performance criteria

Refer to the section "Performance criteria" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

In addition, the criteria below are met.

A. Ante-mortem inspection facilities for rabbits

CFIA ante mortem inspection is a non-fixed inspection station where the CFIA inspection staff provides inspection services. The licence holder must comply with the regulatory requirements for humane treatment of food animals and requirements related to ante mortem examination and inspection in this area.

As per SFCR 68, the licence holder must provide inspectors with an area that is readily accessible, appropriately equipped and appropriate in size for the exercise of the inspector's powers, and the performance of their duties and functions.

To meet the performance criteria, the licence holder facilities meet the following criteria:

B: CFIA post mortem inspection stations for rabbits

As per SFCR 68, the licence holder must provide inspectors with an area that is readily accessible, appropriately equipped and appropriate in size for the exercise of the inspector's powers, and the performance of their duties and functions.

To meet the performance criteria the licence holder facilities meet the criteria below.

Slaughter establishments shall provide the CFIA with inspection stations as determined in number and location by the CFIA to allow the complete inspection of the carcass and its parts. Only 1 post-mortem inspection station is allowed in the establishments during the slaughter of rabbits.

The licence holder ensures the presence of the following for the use of CFIA inspector(s) performing post-mortem inspection activities:

  • hand washing facilities, as describe under section Ante-mortem inspection facilities for rabbits of this OG
  • facilities for the cleaning and sanitizing of equipment and protective clothing
  • lighting at inspection station:
  • the design, construction, and installation of the inspection station should prevent contact between heads, between viscera and between carcasses
  • the location of hand-washing and sanitizing stations does not contribute to or cause contamination of commodities
  • equipment and layout for carcass dressing must provide easy, unobstructed, and safe access to the inspection stations for CFIA inspector(s)
  • the helper/trimmer should have access to a water sanitizer for hand tools
  • satisfactory provision should be made to permit inspection staff to stop and re-start evisceration lines either directly or indirectly
  • the design and construction of the post-mortem inspection station shall meet all ergonomic requirements including height adjustments where necessary and a non-slip, anti-fatigue mats that should compensate for floor slope:
    • in the past, in establishments with traditional inspection system the length of working space of 1200 mm for 1 person was deemed satisfactory
    • alternative design and construction should be evaluated by the CFIA Occupational Safety and Health (OSH) specialist
  • inspection station should be designed and constructed to prevent the licence holder's personnel from impinging upon the inspection area however, the space dedicated for the inspection station may be shared with the establishment employees provided:
    • all ergonomic factors are met
    • at the time when the inspection activities are carried out establishment employees stop their activities and move away from the dedicated space for the inspection station
    • the CFIA is satisfied that this arrangement does not jeopardize the safety of the inspection staff and allow for adequate post-mortem inspection
  • evisceration line that is level for the entire length of the inspection station
  • a veterinary disposition station, as described under section CFIA post mortem inspection stations for poultry of this OG should be provided
Verification activities

Refer to the "Verification activities" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Document/records review

Refer to the "Document/records review" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

On-site: observation and interview

Refer to the "On-site: observation and interview" section in Operational guideline - Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

Date modified: