Appendix 2 – Red Meat Slaughter PCI Operational Guidance

Note: In order to demonstrate compliance with Safe Foods for Canadians Regulations (SFCR), 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 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 plan (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 red meat animals.

In addition, the licence holder must meet all the applicable provisions of the Safe Food for Canadians Act (SFCA), Health of Animals Regulations (HAR) and Food and Drug Act (FDA).

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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
  • 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), 49, 86(1), 88, 89, 125(1)(a)(b), 138, 139, 140, 165, 166(1)(2)

Reference documents

Outcome

Refer to the section "Outcome" 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" 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" 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

Note: Sub-element 1.1a covers the sourcing/purchasing of incoming inputs, including imported inputs, while sub-element 6.1 covers the receiving step. In case of slaughter, sub-element 1.1a covers receiving of food animals too.

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

When sourcing for and verifying live food animals (red meat animals) received, a licence holder should ensure that hazards are identified and control measures are in place to ensure that the red meat animals are suitable for their intended use in the production of edible materials and do not provide a source of contamination or diseases (reportable, foreign animal or zoonotic diseases). A licence holder must complete their own ante-mortem examination of 100% of the animals received, both sides in motion and present to these officials the food animal information document (Equine identification document (EID)) if necessary, and subsequently present live animals for CFIA ante-mortem inspection.

To meet these performance criteria, the licence holder:

  • has received assurance from producers that animal presented for slaughter are acceptable for human consumption; the licence holder verifies the accuracy and completeness of the food animal information document received (for example, Equine identification document (EID))
  • has screened all food animals upon their arrival at the establishment
  • has examined all food animals by the licence holder within 24 hours of slaughter
  • has observed all animals in motion as well as both sides of the head and rear of each animal
  • has identified, segregated, and referred to an official veterinarian for a detailed inspection and instruction regarding disposition (unless authorized by a veterinary inspector) all animals showing deviation from normal behaviour or appearance
  • has segregated animals suspected of presenting a chemical (for example, veterinary drug residues), physical (for example, broken needles) or biological hazard (for example, reactors, heavily contaminated animals)
  • has identified "BBQ" hogs for detailed ante mortem inspection
  • has recorded lot identity, number of animals screened and number of suspects
  • has ensured that CFIA ante-mortem inspection was completed (completed CFIA 1438 or equivalent) before animals were presented for slaughter
  • with respect to the Equine identification document (EID)):
    • the licence holder ensures equine received are represented by the applicable Equine Information Document and additional documentation if required (for example, Equine Certification Document for US imported equine)
    • the licence holder verifies the identity of equine delivered for slaughter based on the information provided in the information document
    • appropriate corrective actions are implemented by the licence holder when non-compliance occurs
    • the licence holder's identity verification was effective and implemented as required/described in the Equine identification document (EID)
    • prior to slaughter, the licence holder has reviewed the information documents and found that the information provided is complete and acceptable before submitting the information document to the CFIA veterinarian
    • equine presented for slaughter under a Lot Program have a current CFIA accepted identification method
    • for equine enrolled in an accepted Lot Program; requirements surrounding the documents used and submission procedures are followed as per the Equine identification document (EID))
    • no equine is slaughtered unless the slaughter has been authorized by an inspector
    • effective procedures are in place to ensure EID claims made by owners/buying agents/feedlots are valid
    • operator maintains signed contractual agreements from equine owners and transient agents presenting equine for slaughter permitting the CFIA to contact and conduct assessments of the means of record keeping, EID creation, EID maintenance and EID transfer including onsite verification

Verification activities

Note: this sub-element must be added to a case in the following situations:

  • NCRMP violative residue
  • KIS positive result confirmed by laboratory
  • MSIP FS-3 failure

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 / record 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: observations 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 8, 47, 86, 88, 89, 125, 126, 145, 146, 147, 148, 149, 150, 156, 157, 158, 159

Reference documents

Outcome

Refer to the section "Outcome" 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" 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. Red meat dressing procedures

Bovine and cervid dressing (includes all farmed game animals)

  • the lactating mammary glands and the mammary lymph nodes are removed
  • the penis and the prepuce are removed
  • the feet are removed prior to skinning the carcass: skin the area above and below where the leg will be cut
  • the horns are removed, avoiding the opening of the skull
  • the hide is removed, proceeding from shackle downward and reflecting away from the carcass
  • the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
  • the bung (rectum) is dropped by performing a circular cut around anus, followed by ligation (by tie or clip) of the rectum and neck of bladder and then inserting into a plastic bag for dropping into pelvic cavity
  • the skinned head is removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
  • the tongue is dropped and palatine tonsils are removed to expose retro-pharyngeal lymph nodes (incised if operating under MSIP)
  • the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and tied-off before evisceration
  • the carcass is eviscerated
  • the carcass is split, except in the case of calves, after any contamination has been trimmed along the split line
  • the spinal cord is completely removed from carcasses of Over Thirty Month (OTM) cattle before the final carcass wash, paying particular attention to the extremities; refer to the Specified Risk Material (SRM) document for additional information

Ovine and caprine

  • the lactating mammary glands and the mammary lymph nodes are removed
  • the penis and the prepuce are removed
  • the feet are removed prior to skinning the carcass: skin the area above and below where the leg will be cut
  • the horns are removed, avoiding the opening of the skull
  • the hide is removed, proceeding from shackle downward and reflecting away from the carcass
  • the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
  • the bung (rectum) is dropped by performing a circular cut around anus, followed by a step to mitigate any leaking from the rectum (such as tying off, use of a clip, intussusception, plugging) before dropping into pelvic cavity
  • the skinned head is removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
  • the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
  • the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and is tied-off before evisceration
  • the carcass is eviscerated

Horses

  • the lactating mammary glands and the mammary lymph nodes are removed
  • the penis and the prepuce are removed
  • the feet are removed prior to skinning the carcass: skin the area above and below where the leg will be cut
  • the hide is removed, proceeding from shackle downward and reflecting away from the carcass
  • the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
  • the bung (rectum) is dropped by performing a circular cut around anus, followed by ligation (by tie or clip) of the rectum and neck of bladder and then inserting into a plastic bag for dropping into pelvic cavity
  • the skinned head is removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
  • the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
  • the carcass is eviscerated
  • the carcass is split after any contamination has been trimmed along the split line

Ostrich, emu and rhea

  • the feet are removed
  • the skin is removed, including from the neck, after de-feathering the incision lines, proceeding from shackle downward and reflecting away from the carcass
  • the carcass is vented by incising around cloaca and inserting the vent into a plastic bag for dropping into pelvic cavity
  • the carcass is opened after all feathers and contamination have been removed/trimmed by:
    • in the case of ostriches: cutting side ribs and pulling down on breastplate
    • in the case of rheas and emus: splitting the breastplate alone the midline extending the opening toward the vent by an incision along the midline of the abdomen
  • the evisceration begins with removal of red offal first (intestine friable)

Swine (hide-on dressing)

  • all bristle, scurf and dirt is removed (including on the feet) by scalding, dehairing, singeing, resin-dipping, polishing , or shaving and the interdigital spaces are removed if necessary to meet this requirement
  • any toenails are removed
  • the carcass is washed prior to opening
  • any bristle, scurf or dirt that remains after washing is to be skinned/trimmed immediately prior to opening
  • the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
  • the bung (rectum) is dropped by performing a circular cut around anus and dropping into the pelvic cavity
  • the head is partially severed (drop) or fully removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
  • the carcass is eviscerated
  • the carcass is split up to the neck

Swine (hide-off dressing)

  • the carcass is washed prior to hide removal
  • the lactating mammary glands and the mammary lymph nodes are removed
  • the penis and the prepuce are removed
  • the feet are removed prior to skinning the carcass: skin the area above and below where the leg will be cut
  • the hide is removed, proceeding from shackle downward and reflecting away from the carcass
  • the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
  • the bung (rectum) is dropped by performing a circular cut around anus and dropping into the pelvic cavity
  • the skinned head is partially severed (drop) or fully removed; the head is washed thoroughly, including nasal and oral cavities, prior to any cuts
  • the carcass is eviscerated
  • the carcass is split up to the neck

Swine (BBQ hog dressing – market hogs and younger)
All dressing procedures for hogs apply, except for head dropping and carcass splitting.

Recognised partial dressing

  • partial dressing, even when recognised, must be approved by CFIA
  • it is always subject to the feasibility of conducting the post-mortem evaluation as intended, according to the Post-Mortem Evaluation Procedures document; accordingly some partial dressing procedures may not be allowed, for example, hide-on for veal
  • because of the special nature of partial dressing, added scrutiny is required to ensure that the outcomes described in the introduction of Post-Mortem Evaluation Procedures are met
  • should any abnormality relating to a possible food safety concern be observed in the carcass or its parts, the veterinarian shall require that the partially dressed carcass be subjected to a full dressing procedure

Caprine (hide-on hair-off)

  • all hair and dirt (including on the feet) is removed by scalding, dehairing, singeing or shaving and the interdigital spaces are removed if necessary to meet this outcome
  • any toenails are removed
  • the carcass is washed prior to opening
  • any hair or dirt that remains after washing is to be skinned/trimmed immediately prior to opening
  • the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
  • the bung (rectum) is dropped by performing a circular cut around anus, followed by a step to mitigate any leaking from the rectum (such as tying off, use of a clip, intussusception, plugging) before dropping into pelvic cavity
  • the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
  • the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
  • the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and tied-off before evisceration
  • the carcass is partially or fully eviscerated (as authorized by CFIA)

Ovine and Caprine (hide-on hair-on)

  • only clean animals or carcasses are eligible to proceed to hide-on hair-on dressing
  • all hair is removed along incision lines by shaving and the hair is kept as short as possible
  • all dirt is removed from feet
  • the carcass is washed and any moisture retention in the hair will be minimized prior to opening
  • any remaining dirt after washing is to be trimmed immediately prior to opening
  • the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
  • the bung (rectum) is dropped by performing a circular cut around anus, followed by plugging the bung before dropping into pelvic cavity
  • the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
  • the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
  • the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and tied-off before evisceration
  • the carcass is partially or fully eviscerated (as authorized by CFIA)

Collection of carcass parts for edible purposes

  • parts are free from pathological lesions (for example, parasitic lesions, tumors, abscesses, etc.) and contamination
  • parts are collected only from approved carcasses
    • parts collected in a bulk container will all be condemned when any of the associated carcass is condemned
  • alternate practices to the specific part harvesting detailed below must be demonstrated as meeting the outcome of harvesting a safe food product, including as necessary, scientific risk assessments (for example, harvesting of equine kidneys)
  • edible status can be achieved in a separate establishment but control programs will need to address preservation of the product (for example, refrigeration, salting) and control over the product (labelling "for further preparation only" is required)
  • contact Operational Guidance and Expertise (OGE) when licence holder proposes to harvest portions other than those listed below
  • specific parts harvesting performance criteria:
    • hearts – all species are eligible
      • the pericardium will be removed
      • the following criteria apply to all red meat species:
        • the heart will be cut open or inverted to ensure all blood clots are removed
        • all of the aorta and other major blood vessels are removed, leaving at most the 2 cm from their origin on the external surface of the heart
        • the os cordis, if applicable, is removed
        • after washing, hearts will be drained and refrigerated
    • liver – all species are eligible, except equine and wild game animal (because of heavy metal content, for example, Cadmium)
      • the gall bladder is removed without release of bile on edible product, before washing and chilling (it may be harvested separately)
      • for ruminants, the hepatic ducts are incised longitudinally to ensure absence of parasites (flukes)
      • any liver with major pathological defects is to be rejected (parasites, tumors, abscesses)
      • livers with minor scar lesions (for example, milk spots, parasitic scar lesions) need not be rejected if the product can be deemed/rendered acceptable to the consumer
    • urinary bladder – all species are eligible, as applicable
      • any bladder harvested for edible purposes must be:
        • emptied
        • rinsed until visibly clean
        • note: as set out in paragraph 125(2)(d) of the SFCR, a bladder cannot be part of a prepared meat product unless it has been prepared as a casing and meets section 126 of the SFCR
        • preparation of casings: in addition to the steps above, the mucosa must be removed, the bladder inverted, placed in brine for 12 hours and subsequently rinsed
        • please refer to the document Microbial controls to ensure that any refining products used are acceptable
    • gastro-intestinal tract –distal ileum of all bovines is prohibited, otherwise all species eligible
    • any portion of the gastro intestinal (GI) tract harvested for edible purposes is to be
      • emptied
      • rinsed until the water dripping from the product runs clean
      • trimmed of any contamination or pathological lesion
      • note: as per 125(2)(d) of the SFCR, an intestine may only be included in a prepared meat product if it has been prepared as a casing
      • preparation of casings: in addition to the steps above, the mucosa must be removed from the portion of the gastro-intestinal tract
      • please refer to the document Microbial controls to ensure that any refining products used are acceptable
    • lungs/trachea – all species are eligible
      • the trachea and the main bronchi are to be split to ensure no presence of parasites or contamination (including scald water)
      • the trachea will be washed
    • spleens – all species are eligible, as applicable, no preparation steps required
    • feet – all species are eligible
      • the feet are to be scalded and cleaned
      • the hooves, if applicable, are to be removed
      • the surface of the articulation that was exposed to contamination during the scalding and the cleaning is to be trimmed
    • brains/whole heads – bovines over 30 months are prohibited, otherwise all species are eligible
      • penetrative stunning methods should be avoided because of contamination and potential physical hazard (for example, bullet/slug) issue
      • blood clots to be removed
    • head meats – all species are eligible, as applicable
      • the tongue, the cheek meat, the head meat, the snout or the lips can be harvested
      • tonsils (for example, lingual) will be removed
      • the thyroid gland and laryngeal muscles are to be removed
      • salivary glands and mucous membranes are to be removed, although the diffuse portion of parotid gland may remain attached in swine
      • deboning on hook or rack is recommended
    • kidneys – all species are eligible, except equine, ostrich, emu, rhea, wild game animal (because of heavy metal content, for example, Cadmium)
    • uteri –all species are eligible except wild game animal (because of risk of Brucella).
      • only uteri from mammals that have never been pregnant can be identified as edible
    • testicles and pizzle – all species are eligible, except wild game animal (because of risk of Brucella)
      • the associated draining lymph nodes will be examined
    • fatty tissue – all species are eligible
    • tails – all species are eligible , as applicable
    • weasand/oesophagus meat – all species are eligible, as applicable
      • the oesophagus is to be harvested by cutting through its musculature distally adjacent to the rumen/stomach without cutting into the mucosal lumen of these organs
      • the oesophagus is then pulled away from the rumen/stomach
    • blood – all red meat species are eligible
      • blood is harvested using a closed container connected directly to a cannula or a hollow knife
      • the blood will be defribrinated by use of sanitized mechanical means (use of hands is unacceptable) or using an approved anti-coagulant to avoid the formation of clots
    • mammary glands/udder – all species are eligible (as applicable), except wild game animal (because of risk of Brucella)
      • only mammary glands of animals that have never been pregnant can be identified as edible
    • thymus – all species are eligible, as applicable
    • mechanically separated meat (MSM) or finely textured meat (FTM) –
      • the use of the vertebral column of over 30 month old cattle is prohibited, otherwise all species are eligible
      • if used in the preparation of MSM or FTM, the vertebral column of all eligible species must be free of spinal cord
    • eyes – bovines over 30 months are prohibited, otherwise all species are eligible
    • pancreas – all species are eligible
    • spinal cord – bovines over 30 months are prohibited, otherwise all species are eligible
    • salivary glands – all species are eligible, as applicable

Collection of carcass parts for animal food, pharmaceutical, research, artistic, or educational purposes:

B. Post-mortem defect written PCP (for example HIP) procedures

The licence holder meets the regulatory requirements related to a post-mortem defect written PCP (for example HIP) procedures.

To meet the performance criteria the licence holder must demonstrate that the written procedures for presentation, evisceration, and finished product standards (FPS) meet the current post-mortem defect PCP (for example HIP) requirements detailed in Archived Guidance Annex C: HACCP Based Slaughter Inspection Program (HIP) for Swine for the following:

  • monitoring procedures (tests), including:
    • frequency of monitoring/tests
    • random selection of samples
    • size of sample selected
    • standards (accept/reject)
    • defect identification and scoring
    • calculation of test scores
    • record keeping
  • corrective action procedures including documentation
  • verification procedures including record keeping

C. Post-mortem defect written PCP (for example HLIS) procedures

The licence holder meets the regulatory requirements related to a post-mortem defect written PCP (for example the High Line Inspection System) procedures for beef.

To meet the performance criteria the licence holder must demonstrate that:

  • written procedures for presentation, evisceration, finished product standards (FPS), including food safety (FS) and other carcass defects (OCD), dehiding (for example Shewhart test) standards, and approved viscera schematic drawings meet the current post-mortem defect PCP (for example HLIS) requirements detailed in Archived Guidance Annex B: High Line Speed Inspection System (HLIS) - Beef for the following:
    • verification procedures (tests)
      • frequency of monitoring/tests
      • random selection of samples
      • size of sample selected
      • standards (accept/reject)
      • defect identification
      • calculation of test scores
      • documentation
    • corrective action procedures including record keeping
    • viscera schematic drawings: accepted by the Veterinarian with Supervisory Authority (VSA, previously Veterinarian-in-Charge [VIC])
    • HLIS- assessed yearly by the licence holder and signed and dated by the VSA
  • training and accreditation procedures and related records:
    • the written training program for employees contains all necessary information for an individual to perform the specific post-mortem defect written PCP functions
    • there is a current roster of employees who have passed the plant accreditation process on file
    • documentation demonstrates that the employees listed on the roster have successfully completed the necessary theoretical and on-site training
    • the roster has been submitted to the VSA at least quarterly and is available on demand
    • the Employee Accreditation Program for Presenters Detectors, Trimmers and Process Control Monitors currently in use by the licence holder has been reviewed and approved by the VSA

D. Post-mortem defect written PCP (for example MSIP Hog) procedures

The licence holder meets the regulatory requirements related to a post-mortem defect written PCP (for example, Modernized Slaughter Inspection Program (MSIP) - Hog) procedures.

To meet the performance criteria the licence holder must demonstrate that the written procedures meet the post-mortem defect PCP (for example MSIP - Hog) detailed in Modernized Slaughter Inspection Program (MSIP) Hog and Fundamentals of the Post-mortem Defect Management Program for the following:

  • the presentation and examination of the head, viscera and carcass for the purpose of detecting defects
  • marking defects for removal, marking carcasses for further examination by the rejector, and referring defects requiring veterinary inspection and systemic or generalized defects to the veterinary inspector
  • taking appropriate measures with respect to the defects
  • having an agreement with the veterinary inspector as which generalized and systemic conditions may be rejected in lieu of referral to the veterinary inspector
  • monitoring procedures (tests) ensuring the effectiveness of the procedures
  • corrective action procedures including documentation
  • preventive measures including documentation
  • verification procedures including record keeping
  • notifying the inspector of any unsatisfactory monitoring or verification

E. Chilling

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

To meet the performance criteria the licence holder must demonstrate the following:

  • refrigeration of carcasses must begin promptly after the end of carcass dressing and product must be cooled as quickly as possible
  • for carcasses and cuts (primary cuts, sub-primary cuts, cuts and trims), the operator shall ensure and demonstrate in an ongoing manner that they are achieving compliance with cooling performance standards
  • carcass parts can be cooled in potable water, air chilled, packaged immediately after harvest or after partial chilling and blast frozen on site or in a remote location shortly after harvest
  • using carbon dioxide in the packaging, or chilling individually vacuum packed offal in brine tunnels are also acceptable options
  • the cooling of the carcass part is continuous at the level of its surface of concern
  • product temperature requirements must be met at the time of shipping

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 / record 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: observations 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), 14(1)(a), 14(2)(a); SFCR 86, 88, 89,151, 157, 158, 175, 179, 180, 183, 282, SFCR Schedule 2 FDA 5(1)

Reference documents

Outcome

Refer to the section "Outcome" 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" 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" 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. Application of the inspection legend at slaughter

Note: This section need not be completed if the licence holder has received an exemption to the application of the inspection legend at slaughter as per Exemption to the application of the inspection legend before refrigeration.

The licence holder must ensure that the inspection legend is applied at slaughter in accordance with the guidance documents and regulatory requirements.

To meet the performance criteria the licence holder must demonstrate the following:

  • the inspection legend was applied, before refrigeration, only to approved carcasses and side/half carcasses
  • the inspection legend is in accordance with figures 1 or 2 of SFCR Schedule 2
  • contains the number of the establishment which produced the meat product as per SFCR figure 1 of Schedule 2
  • the inspection legend or official inspection mark of a foreign state is applied directly on an edible meat product, the transverse axis passing through the center of the legend or mark must be at least 25 mm in length
  • procedures are followed when the licence holder has an exemption for the inspection legend (if applicable)

Unless an exemption has been given as per Exemption to the application of the inspection legend before refrigeration, all carcasses or carcass sides must have the inspection legend applied prior to refrigeration.

B. Red meat retained water control program

To meet the performance criteria the licence holder must meet requirements related to moisture retention as detailed below.

For establishments with a written protocol, refer to Annex Y: Guidance for Operators Submitting Protocols to the CFIA and for the Veterinarian in Charge (VIC) for Evaluating Protocols Submitted by Operators for CFIA Acceptance.

For establishments without a written protocol:

  • the licence holder can demonstrate that the product is not exposed to a post-evisceration process that may add water
  • if no moisture retention occurs, the licence holder has completed at least 1 test comprised of the standard procedure demonstrating that the products do not retain water as a result of the process
  • this data includes at least statistical analysis and corresponding description of the carcass, carcass parts, or offal washing and chilling procedures

For establishments with a written protocol:

  • procedures that include a description of how random carcasses, carcass parts, or offal will be selected, tagged and weighed
  • procedures that ensure that the green weight is recorded on the kill floor after trimming and before carcass washing (or for carcass parts or offal, green weight is recorded prior to washing and chilling)
  • procedures that ensure that the final weighing of sample carcasses, carcass parts, or offal is being completed prior to leaving the coolers for shipping or further processing
  • post-cooler weights that are compared to the pre-final carcass wash weights (or for carcass parts or offal, pre-wash and chill weights) to determine the retained water gained using a mathematical difference calculation (cooler exit weight minus "green" weight [pre-final carcass, carcass parts, or offal wash weight]) as a percentage
  • protocol should explain how data obtained are to be reported and summarized
  • the criteria for evaluating the results and the basis for conclusions to be drawn should be explained
  • protocol should provide a statement of what the data obtained demonstrated and what conclusions were reached

C. Trichinella carcass testing methodology

To meet the performance criteria the licence holder must demonstrate the following:

  • pork carcasses must meet SFCR 157 to be considered free of Trichinella
  • equine carcasses must be tested as per SFCR 158
  • all carcasses tested must yield negative results for Trichinella before the resultant meat products are considered compliant to SFCR 157(b) or 158, whichever applies

Verification activities

Refer to the "Verification activities" section, "End Product Specification" 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 / record 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

Note: In order to demonstrate compliance with SFCR 41(1), 58(4) and 68, licence holders could follow the industry guidance: Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products and Regulatory Requirement: Inspection Services for Food Animals and Meat Products.

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

Legal authorities

SFCR 41(1), 47(2), 49, 55, 58(1)(3)(4), 59 (1)(2), 67(1)(b), 68, 69, 125, 126, 132, 136, 140(b), 145, 146, 147, 148, 156, 157,158, 159

Reference documents

Outcome

Refer to the section "Outcome" 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" 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" 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 facilities

To meet these performance criteria, the licence holder must ensure the presence of the following in the livestock holding facilities for the use of CFIA inspector(s) performing ante mortem inspection activities:

  • provide separate areas for:
    • keeping, examining and inspecting food animals (for example a safe area in the staging area, or in the unloading area, or where birds are suspended on shackles)
    • segregating and isolating food animals as per SFCR 132 or paragraph 140(b)
    • holding food animals that show a deviation from normal behaviour, physiology or appearance
  • floors, ramps, gangways and chutes that are used by food animals in the establishment must provide secure footing and do not present a risk of injury to the food animals during movement
  • a suspect pen segregates the food animal with other condemned food animals or isolate the food animal if, because of its condition, it presents a risk to other food animals or it requires protection from other food animals
    • the pen(s) used to hold subject animals is readily accessible and as close as possible to the unloading docks
  • floors provide or permit good drainage to prevent the possibility of spread of infection via fluid waste material
  • animal restraining device is available for the purpose of performing a detailed veterinary inspection
  • animal watering and feeding facilities are available
  • lockers and cabinets are readily accessible and appropriate for the protection and storing of inspectors' equipment such as ear tags, pliers, ante-mortem inspection cards, etc. and documents
  • hand washing and change room facilities are available
  • facilities for the cleaning and storing of outer protective clothing and boots is available and accessible

B. CFIA post-mortem inspection stations (red meat - other than HIP, HLIS, or MSIP)

To meet these performance criteria, the licence holder must ensure the presence of the following related to CFIA post-mortem inspection stations.

In addition to the regulatory requirements for inspection facilities as per Guidance on Canadian Food Inspection Agency Inspection Stations for Slaughter Operation of Food Animals and Meat Products, the following additional facilities and equipment apply:

  • all CFIA work stations are provided 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, under the act
  • establishments with more than 1 CFIA post-mortem inspection station:
    • these are equipped with:
      • hand washing facilities - accessible from all elevations where inspection is performed
      • where hand tools are required for inspection, water sanitizer(s) which are accessible from all elevations where inspection is performed
      • a rust resistant rack and recording stand, where required
      • facilities for the cleaning and sanitizing of equipment and protective clothing
      • adequate minimal lighting and ventilation
      • each inspection station/platform is at least 1220 mm (depth)
      • each inspection station is designed and constructed to prevent licence holder's personnel from impinging upon the inspection area
      • facilities are provided to accommodate and maintain the identity of organs and parts detained for veterinary disposition
      • design, construction and installation prevent contact between heads, viscera and between carcasses
  • in addition to the general requirements, for the slaughter of calves, steers, heifers, cows and bulls, sheep, goats, horses and game animals under traditional post-mortem inspection:
    • the minimal unobstructed space (length) for the CFIA head inspection station is 1520 mm per inspector
    • the design, construction, and installation of this inspection station should prevent the contact of 1 head with another
    • the minimum unobstructed space (length) for the CFIA viscera inspection station is 2440 mm
    • where multiple viscera inspection stations can be consolidated, 1520 mm per inspection station is acceptable if all other ergonomic factors are met
    • the minimum unobstructed space (length) for the CFIA carcass inspection station is 2440 mm
    • it is suggested that online carcass inspection station should be adjustable to accommodate inspectors of different heights
    • the station should be capable of being positioned so the eyes of the inspector are level with the lumbosacral area (rump) of the carcass
    • the CFIA veterinary held rail inspection station should be independent from the licence holder's carcass trimming/re-processing station
    • the minimum unobstructed space (length) for this inspection station is 2440 mm
    • it is suggested that the veterinary held rail inspection station should be equipped with an adjustable stand that enables the veterinarian to perform a safe and thorough inspection (visually, by palpation and/or incision) of all carcass surfaces including extremities
    • appropriate means shall be provided for conveying of condemned carcasses and portions to the inedible area
  • in addition to the general requirements, for the slaughter of swine under traditional post-mortem inspection:
    • the minimum unobstructed space (length) for the CFIA head inspection station (where mandibular lymph nodes are left attached to the head for inspection) is 1520 mm per inspection station if all other ergonomic factors are met
    • the minimum unobstructed space (length) for the CFIA viscera inspection station is 1520 mm per inspection station if all other ergonomic factors are met
    • the minimum unobstructed space (length) for the CFIA carcass inspection station is 1520 mm
    • the CFIA veterinary held rail inspection station should be independent from the licence holder's trimming/reprocessing station
    • the minimum unobstructed space (length) for this station is 2440 mm
    • if required, a stand constructed of rust resistant metal shall be provided for high and low carcass inspection
    • appropriate means shall be provided for conveying of condemned carcasses and portions to the inedible area

C. CFIA post-mortem inspection and process control stations (HIP)

To meet these performance criteria, the licence holder must ensure the presence of the following related to CFIA post-mortem inspection stations and process control stations for the HACCP - based slaughter Inspection Program (HIP) for swine.

In addition to the regulatory requirements for inspection facilities as per Guidance on Canadian Food Inspection Agency Inspection Stations for Slaughter Operation of Food Animals and Meat Products, the following additional facilities and equipment apply for the implementation of the HIP program:

  • all CFIA work stations are provided 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, under the act
  • for all CFIA work stations:
    • the equipment and the layout for carcass dressing rooms provide for easy, unobstructed and safe access to the inspection stations for CFIA staff
    • every inspection station is designed and constructed to prevent licence holder's personnel from impinging upon the inspection area
    • facilities are provided to accommodate and maintain the identity of organs and parts detained for veterinary disposition
    • an accurate digital line speed indicator for the main carcass dressing chain is provided on the slaughter floor in a location that is convenient and visually accessible for recording purposes
    • hand washing facilities, and where hand tools are required for inspection, water sanitizer(s) are provided
    • these facilities are accessible from all elevations where inspection is performed
    • a rail stop button is accessible to an inspector at the viscera inspection station either directly or indirectly through company personnel
    • if indirectly, a suitable sound system (for example, bell or buzzer) is located at the viscera inspection station to enable the inspector to signal for the stopping of the line as required
    • every inspection station/platform is 1220 mm deep
    • for line speed of 900 cph(carcasses per hour) and less, every inspection station is at least 1520 mm long and unobstructed
    • for line speed of more than 900 cph, every inspection station is at least 1800 mm long and unobstructed
    • at carcass inspection station the inspector can visualize the external surfaces of the carcass and head, and the internal surface of the carcass
    • at line speed higher than 200cph, adequate mirrors are provided
  • for veterinary held rail inspection station:
    • the station is independent from the licence holder's trimming/reprocessing station
    • has a minimum unobstructed space (length) of 2440 mm (8 feet)
    • is adequate for the establishment's slaughter process capacity
    • where required, a stand constructed of rust resistant metal is provided for high and low carcass inspection
    • has a switch-off rail, which leads directly to the inedible room or to a suitable truck or chute, for conveyance of condemned carcasses
    • is equipped with a rust resistant rack and recording stand, complete hand wash facility and sanitizer
  • for HIP process control stations (not yet applicable to multi-species plants that occasionally slaughter hogs among other species):
    • has a convenient place to store a clipboard to hold the test results
    • evisceration and presentation testing stations are at least 920 mm long to safely accommodate 2 persons
    • in plants where the line speed is more than 200 cph, a mirror allowing adequate view of the carcass is present at evisceration Testing station or there is a record of an exemption from this requirement by the VIC and Regional Veterinary Officer (RVO)
    • Finished Product Standard station is located downstream from the CFIA and company held rails but before the final carcass wash cabinet
  • for carcass rework station:
    • is upstream from carcass processing or carcass shipment
    • is adequately equipped with a sanitizer, record holder, 1000 lux lighting and convenient access to complete hand wash facilities
    • is at least 920 mm long and can accommodate 2 persons
    • is located in the carcass cooler or immediately following the rework trim station when rework is done at the entrance to the processing room
    • the station must provide the monitor with access to all parts of the carcass

D. CFIA post-mortem inspection and presentation test stations (HLIS)

To meet these performance criteria, the licence holder must ensure the presence of the following related to CFIA post-mortem inspection stations and process control stations for the CFIA post-mortem inspection and presentation test stations (HLIS).

In addition to the regulatory requirements for inspection facilities as per Guidance on Canadian Food Inspection Agency Inspection Stations for Slaughter Operation of Food Animals and Meat Products, the following additional facilities and equipment apply for the implementation of the HLIS program:

  • all CFIA work stations are provided 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, under the act
  • for all CFIA work stations:
    • the equipment and the layout for carcass dressing rooms provide for easy, unobstructed and safe access to the inspection stations for CFIA staff
    • CFIA work stations are consolidated to permit greater efficiency of inspection
    • each head, viscera and carcass CFIA inspection station requires 183 cm (6 feet) of preferably adjustable, platform, work space without encroachments
    • presentation test stations provide a minimum of 92 cm (3 feet) space which is located next to and upstream from the various inspection stations
    • provided with a minimum of 1000lux of shadow- free lighting with a minimum colour rendering index of 85
    • provides a minimum distance of 1.83 meters (6.0 ft.) between beef carcass centers
    • are equipped with readily accessible sanitizers of sufficient size
    • an accurate digital line speed indicator (chain speed) for the carcass evisceration chain is provided on the slaughter floor so that it can be easily read by the inspectors performing presentation testing
  • for CFIA head inspection station:
    • the space required to perform head (cervical) inspection is based on minimum unobstructed work space for head inspectors when heads are presented on 1.22 meters (4 ft.) centers. If spacing is greater than 1.22 meters (4 ft.), extra work space may be required
  • For CFIA viscera inspection station:
    • has a minimum moving table width of 1.52 meters (5 ft.)
    • the moving table is wide and long enough to provide a drag space to allow for the proper inspection of viscera and prevent any interference and/or common contact from other portions of the same carcass or from other carcasses
    • provided with a space of 2.44 meters (8 ft.) per inspector
  • For CFIA carcass inspection station:
    • are equipped with a distortion free mirror(s) of sufficient size to provide a clear unobstructed view of the entire dorsal surfaces of the largest carcasses processed and provide a horizontal width at least equivalent to that of the CFIA inspection station(s)
  • For CFIA veterinary held rail inspection station:
    • is independent from the licence holder's carcass trimming/re-processing station
    • has a minimum unobstructed space (length) of 2440 mm
    • is equipped with an adjustable stand that enables the veterinarian to perform a safe and thorough inspection (visually, by palpation and/or incision) of all carcass surfaces including extremities, and
    • is provided with appropriate means to convey the condemned carcasses and portions to the inedible area
  • For Shewhart test stations:
    • stand or allocated space is in conformance with the space requirements of the presentation station
    • has lighting standards as for final carcass inspection
    • is positioned close enough to the carcass line (comfortable arm's length) to satisfy OSH (occupational health and safety) requirements and so the evaluator may manipulate the carcass if necessary
    • is located directly after the process step(s) it evaluates and prior to any further alteration to the product
    • this provides for effective evaluation of the process step and a timely response interval when process action is required; and
    • 3 Shewhart test stations are provided
    • 2 stations to evaluate hide removal located so they can evaluate the rump/bung area and the shank/brisket area immediately after hide removal, and the third station to evaluate evisceration
  • For CFIA carcass finished product standards (FPS) test station:
    • the evisceration floor carcass FPS test station is located off the main chain and is adequate in length to collect, inspect and hold the required number of carcasses for a sample set based on International Organization for Standardization (ISO) sampling plan 2859-1
    • is located downstream from all company trimming procedures
    • is equipped with a permanent platform preferably adjustable with enough room to allow 2 people access to all levels of the carcass, and
    • is equipped with a sanitizer, soap and towels and safety rails and have a clipboard holder for holding recording sheets
  • For CFIA carcass test stations (Inside/Outside carcass Inspection Station):
    • the platform is large enough to accommodate 2 persons, may be adjustable, is equipped with safety devices to prevent anyone from falling off the platform, and is designed to allow for quick exit
    • is located opposite the mirror prior to the splitting saw and in a position such that the carcass inspector can easily view the viscera table and communicate with the viscera inspector
    • each platform is equipped with a sanitizer, sink, soap, and towels
    • the sink is installed on the outside of the platform, not inside
    • the platform is a minimum of 0.75 metres (2.5 ft.) wide and 1.83 metres (6 ft.) long with the lengthwise dimension running parallel to the moving chain
    • unhampered access to and from the platform is provided
    • the platform is designed with a 1.05 metre (42") high back rail and 1.27 cm (l/2") foot bumpers on all sides, excluding access and exit points
    • if adjustable, as measured from the rail, the upper platform height can be less than or equal to 2.54 metres (l00 inches)
    • the lower platform can be greater than or equal to 2.85 metres (ll2 inches), and
    • if adjustable, as measured from the floor, the upper platform can be greater than or equal to 1.17 metres (46 inches)
    • the lower platform height can be less than or equal to 83.82 cm (33 inches)
  • For CFIA carcass cooler rework/trim station:
    • the carcass cooler re-inspection station may be a permanent trim station or mobile station
    • the location of the stand is in an open area, avoids common contact and has received the final approval of the Veterinarian in Charge
    • each stand adheres to OSH safety guidelines, and
    • is fully equipped with a sanitizer, record/clipboard holder and are provided with convenient access to hand wash facilities
  • For carcass rework holding capacity:
    • sufficient cooler space/rails is provided to separate detained lots of carcasses that have been identified for rework or reconditioning procedures by CFIA or the licence holder from those carcass lots that have been approved
    • an acceptable area that will allow effective rework of the detained lot shall be provided

E. CFIA post mortem inspection and verification points – MSIP- Hog

To meet these performance criteria, the licence holder must ensure the regulatory requirements related to CFIA post mortem inspection and verification points (MSIP Pork) are met.

In addition to the regulatory requirements for inspection facilities as per Guidance on Canadian Food Inspection Agency Inspection Stations for Slaughter Operation of Food Animals and Meat Products, the following applies:

  • all CFIA work stations are provided 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, under the act
  • for all CFIA work stations:
    • the equipment and the layout for carcass dressing rooms provide for easy, unobstructed and safe access to the inspection stations for CFIA staff
    • every inspection station is designed and constructed to prevent licence holder's personnel from impinging upon the inspection area
    • every inspection point has adequate equipment to perform effective inspection /verification
    • facilities are provided to accommodate and maintain the identity of organs and parts detained for veterinary disposition
    • an accurate digital line speed indicator for the main carcass dressing chain is provided on the slaughter floor in a location that is convenient and visually accessible for recording purposes
    • readily accessible hand washing facilities are provided
    • these facilities are accessible from all elevations where inspection is performed
    • 1000 lux shadow free lighting is provided at each slaughter floor inspection and verification point
    • the licence holder has ensured external and internal surfaces of the carcass presented to the final carcass inspector may be visually inspected by the carcass inspector
    • this may be achieved through manipulation of the carcass, mobile stands, distortion free mirrors or other acceptable means either wholly or in combination
    • a rail stop button is accessible to an inspector at all inspection stations either directly or indirectly through company personnel
    • if indirectly, a suitable sound system (for example, bell or buzzer) is located at all inspection station to enable the inspector to signal for the stopping of the line as required
  • for veterinary held rail inspection station:
    • is independent from the licence holder's trimming/reprocessing station
    • is adequate for the establishment's slaughter process capacity
    • sanitizer for hand tools is provided
    • where required, a stand constructed of rust resistant metal is provided for high and low carcass inspection
    • has a switch-off rail, which leads directly to the inedible room or to a suitable truck or chute, for conveyance of condemned carcasses
    • is equipped with a rust resistant rack and recording stand, complete hand wash facility and sanitizer

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 / record 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: observations and interview" section in Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system: sub-element 5.2: Buildings.

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