Archived - Chapter 17 - Ante and Post-mortem Procedures, Dispositions, Monitoring and Controls - Meat Species, Ostriches, Rheas and Emus

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• List of Acronyms
• 17.1 Introduction
  • 17.1.1 Amendment Process to Chapter 17
  • 17.1.2 Terminology Used
  • 17.1.3 Plant Construction and Equipment
• 17.2 Hygiene in Slaughter Establishments
  • 17.2.1 Introduction
  • 17.2.2 Compatibility of Operations
  • 17.2.3 Sources of Contamination and Cross Contamination
• 17.3 CFIA Stations in Slaughter Establishments
  • 17.3.1 Ante and Post-Mortem Inspection Stations for Slaughter Operations
• 17.4 Maintaining Identity of the Animal
  • 17.4.1 Mandatory Identification for Cattle, Bison and Sheep
  • 17.4.2 Correlating the Information from Ante-Mortem to Post-Mortem Inspection
  • 17.4.3 Control over Held Animals and Their Carcass
  • 17.4.4 Use of Operator/Veterinary Held Rails
  • 17.4.5 Control and Removal of Identification Implants from Carcasses
• 17.5 Ante-Mortem Examination (Screening) and Ante-Mortem Inspection
  • 17.5.1 Purpose of Ante-Mortem Examination (Screening) and Ante-Mortem Inspection
  • 17.5.2 Ante-Mortem Examination (Screening) and Animal Information Documents
  • 17.5.3 Presenting Live Animals to Ante-Mortem Inspection
  • 17.5.4 CFIA Ante-Mortem Inspection
  • 17.5.5 Special Procedures
  • 17.5.6 Animals Housed within a Federally Registered Facility
• 17.6 Slaughter Operations
  • 17.6.1 Stunning of Animals
  • 17.6.2 Control and Marking of Contamination During Dressing
  • 17.6.3 Dressing of Animals
  • 17.6.4 Special Dressing Procedures
  • 17.6.5 Presentation of Carcasses and Parts for Post-Mortem Inspection
  • 17.6.6 Preparation of Carcass Parts for Human Food, Animal Food, Pharmaceutical or Research Use
  • 17.6.7 Application of the Meat Inspection Legend
  • 17.6.8 Delayed Evisceration
  • 17.6.9 Additional Slaughter Controls Over Fecal, Ingesta and Milk
• 17.7 Post-Mortem Examination and Post-Mortem Inspection
  • 17.7.1 Post-Mortem Examination and Post-Mortem Inspection Principles
  • 17.7.2 Roles and Responsibilities
  • 17.7.3 Post-Mortem Inspection of Bovines
  • 17.7.4 Post-Mortem Inspection of Calves
  • 17.7.5 Post-Mortem Inspection of Sheep, Lambs and Goats
  • 17.7.6 Post-Mortem Inspection of Horses
  • 17.7.7 Post-Mortem Inspection Farmed Game Animals (Ruminants)
  • 17.7.8 Post-Mortem Inspection of Wild Game - Reindeer, Caribou and Musk Ox
  • 17.7.9 Post-Mortem Inspection of Hogs
  • 17.7.10 Post-Mortem Inspection of Ostriches, Rheas and Emus
• 17.8 Special Inspection Procedures
  • 17.8.1 Animals Ordered to be Slaughtered Under the Health of Animals Regulations
  • 17.8.2 Enhanced Inspection Procedures of Bovines for Cysticercus bovis
• 17.9 Reserved for Future Use
• 17.10 Microbial Controls
  • 17.10.1 Testing for Generic E. Coli
  • 17.10.2 Testing for Salmonella
  • 17.10.3 E. Coli O157:H7 Policy
  • 17.10.4 Microbial Control Interventions for the Treatment of Carcasses and Their Parts
  • 17.10.5 Chlorine and Chlorine Derivatives for Treating Potable Water
  • 17.10.6 Steam or Hot Water Vacuuming
• 17.11 Refrigeration of Carcasses and Carcass Parts
  • 17.11.1 Condensation
  • 17.11.2 Performance of Cooling Installations
  • 17.11.3 Product Temperature Requirements at the Time of Shipping
  • 17.11.4 Cooling Performance Standards for the Chilling of Carcasses and Cuts
  • 17.11.5 Alternative Cooling Processes for Carcasses and Cuts
  • 17.11.6 Shipping of Incompletely Chilled Meat Products
  • 17.11.7 Cooling Performance Standards for Carcass Parts
• 17.12 Retained Water in Carcasses and Carcass Parts
  • 17.12.1 Retained Water from Post-Evisceration Process: General Principles
  • 17.12.2 Exemptions for Some Processes Where Water Is Used
  • 17.12.3 Validation of a Process
  • 17.12.4 Monitoring Water Retention in Offal
  • 17.12.5 Monitoring Processes where Moisture is Retained
  • 17.12.6 Carcass Spray Chill Monitoring
• 17.13 Check Trim Station

Annex A: Ante-mortem examination (screening) - A training guide for plant employees

Annex B: High Line Speed Inspection System (HLIS) for Beef

Annex C: HACCP Based Slaughter Inspection Program (HIP) for Swine

Annex D: Specified Risk Materials

Annex E: Equine Information Document

Annex F: Red Meat Disposition

Annex F: Appendix 1

Annex G: Game Meat Preparation

Memorandum

• 2012-10-26 - IMPROVEST™ Treated Intact Male Pigs
• 2011-12-05 - Inclusion of cattle crosses in the definition of cattle as it applies to BSE program policy, including SRM regulations and BSE surveillance
• 2011-06-27 - Clarification of the 1 inch (2.5 cm) rule for the removal of the dorsal root ganglia (DRG)