Archived - Chapter 17 - Ante and Post-mortem Procedures, Dispositions, Monitoring and Controls - Meat Species, Ostriches, Rheas and Emus
17.1 Introduction
This page has been archived
This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.
This chapter covers ante and post-mortem examination and inspection procedures, disposition of animals, carcasses and their parts, and controls and monitoring in slaughter establishments for red meat species including ostriches, rheas and emus.
17.1.1 Amendment Process to Chapter 17
Suggestions and requests for change/improvements to this manual shall be forwarded to:
Meat Programs Division
National Manager
Policy Development
Canadian Food Inspection Agency
1400 Merivale Road, Tower 1, Floor 4
Ottawa, On
K1A 0Y9
Said proposals must be accompanied by supporting documentation, as applicable.
17.1.2 Terminology Used
Many terms and expressions used in this chapter are defined under various laws and regulations administered and enforced by the CFIA, e.g. Meat Inspection Act , Food and Drugs Act, Consumer Packaging and Labelling Act, Canada Agricultural Products Act, Health of Animals Act and their associated regulations.
For example, the following terms: adulterated, animal food, carcass, meat, meat by-product, meat product, and prepared are defined under the Meat Inspection Act and its regulations.
The following definition is applicable to this chapter:
Animal means any animal in the class of mammals or birds that is slaughtered and processed as a meat product for human consumption and for which an inspection system has been established.
17.1.3 Plant Construction and Equipment
For all requirements concerning plant construction and equipment, please see Chapter 3 of this manual.
- Date modified: