Food Animal Slaughter PCI Operational Guidance

On this page

1. 1.0 Purpose
2. 2.0 Authorities
3. 3.0 Reference documents
4. 4.0 Definitions
5. 5.0 Acronyms
6. 6.0 Operational procedure
   1. 6.1 Prepare for inspection
   2. 6.2 Conduct the inspection
   3. 6.3 Communicate the inspection results
   4. 6.4 Conduct the follow-up inspection
7. 7.0 Appendices
   • Appendix 1 – Poultry Slaughter PCI Operational Guidance
   • Appendix 2 – Red Meat Slaughter PCI Operational Guidance
   • Appendix 3 – Animal Welfare at Slaughter PCI Operational Guidance
   • Appendix 4 – Specified risk material at Slaughter PCI Operational Guidance

Purpose

The purpose of this document is to provide guidance to Canadian Food Inspection Agency (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 food animals.

2.0 Authorities

Refer to Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system

3.0 Reference documents

Refer to:

• Appendix 1 – Poultry Slaughter PCI Operational Guidance
• Appendix 2 – Red Meat Slaughter PCI Operational Guidance
• Appendix 3 – Animal Welfare at Slaughter PCI Operational Guidance
• Appendix 4 – Specified risk material at Slaughter PCI Operational Guidance

4.0 Definitions

Refer to Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system

5.0 Acronyms

Refer to Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system

6.0 Operational procedure

This operational guideline provides inspection guidance specific to verification of regulatory requirements related to slaughter. Where more specific guidance is required than what is provided in the Standard Inspection Process (SIP) and Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system, these will be indicated in this section.

6.1 Prepare for inspection

Refer to SIP, section 3, step 1 and Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system, section 6.0 and section 6.1. In addition to the general guidance provided in those sections, the following applies:

Prepare the toolkit

In addition to the list of equipment found in section 3.5 of the SIP, the following equipment is needed to complete the ante-mortem examination verification:

Inspection tags referred to in Operational guideline: Food regulatory response guidelines

6.2 Conduct the inspection

Refer to SIP, section 4, step 2 and Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system, section 6.2. In addition to the general guidance provided in those sections, the specific guidance provided in appendices of this operational guidance (OG) applies.

6.3 Communicate the inspection results

Refer to SIP, section 5, step 3 and Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system, section 6.3.

6.4 Conduct the follow-up inspection

Refer to SIP, section 6, step 4 and Operational guideline: Food preventive control and traceability inspection – Compliance verification of a system, section 6.4.

7.0 Appendices

Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance

Appendix 2 – Red Meat Slaughter PCI Operational Guidance

Appendix 3 – Animal Welfare at Slaughter PCI Operational Guidance

Appendix 4 – Specified risk material at Slaughter PCI Operational Guidance

For general inquiries related to this Operational Guidance Document, please follow established communication channels, including submitting an electronic Request for Action Form (e-RAF) (accessible only on the Government of Canada network).