Archived - Chapter 17 - Ante and Post-mortem Procedures, Dispositions, Monitoring and Controls - Meat Species, Ostriches, Rheas and Emus
17.2 Hygiene in Slaughter Establishments
This page has been archived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.
17.2.1 Introduction
Introduction
17.2.2 Compatibility of Operations
Operators shall use their HACCP system to analyze any potential biological, chemical and physical dangers due to incompatible operations.
17.2.3 Sources of Contamination and Cross Contamination
The operator is responsible for producing safe and non-adulterated food. He shall pay particular attention to, without being limited, the following points:
- Dressing and defect removal procedures.
- Common contact between exposed parts of carcasses and an unsanitized surface prior to carcass approval.
- Common contact between carcasses and parts until post-mortem inspection is completed.
- Date modified: