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Archived - Chapter 4 - Meat Processing Controls and Procedures
4.1 Introduction

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Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met.

For details on mandatory prerequisite programs and HACCP plans to meet regulatory requirements, please refer to the Meat Hygiene Manual of Procedures (MOP) Chapter 3, Pre-requisite Programs and the Food Safety Enhancement Program (FSEP) Manual.

The main objectives and expected outcomes of process control requirements and performance requirements are to prevent, eliminate or reduce to an acceptable level, hazards that can lead to food safety compromises, during the specific meat transformation processes conducted in the establishment.

It is the operator's responsibility to develop and implement Control Programs that meet the mandatory process control requirements and performance requirements outlined in this chapter.

Meat Inspection Regulations, 1990:

9. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless

22.1. Every operator that prepares meat products must prepare them in accordance with the process control requirements specified in the Manual of Procedures

30.1 (1) The operator of an establishment shall develop, implement and maintain

57.2 Every operator shall carry out control programs in accordance with the FSEP Manual and the Manual of Procedures to ensure that

Food and Drugs Act:

4. (1) No person shall sell an article of food that

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