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Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products

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1.0 Introduction

In federal establishments, the CFIA front-line delivery services are provided by assigned CFIA inspectors and veterinary inspectors. The allocation of resources for inspection involves determination of work shifts and assigning CFIA inspection staff to inspection positions. These inspector positions determined in number and location by the CFIA to allow ante and post-mortem inspections. Certain inspection positions may be determined as requiring a fixed location, meaning a specific work space must be provided for that position. The purpose of this document is to provide guidance on inspection stations in slaughter establishments.

2.0 CFIA inspection stations- regulatory basis

Under the Safe Food for Canadian Regulation (SFCR) subsection 41 (1), the CFIA determines the number of inspection stations that are required annually during each work shift, for each establishment where food animals are slaughtered. This determination takes into account several factors as described under Regulatory requirements - Inspection services for Food Animals and Meat Products.

In addition under SFCR subsection 41 (2), CFIA determines whether the inspection services will be provided at a fixed or unfixed location in the establishment and in the case of fixed location, will specify the location in the establishment. A greater or lesser number of inspection stations may be required based on workload considerations, risk analysis, available facilities or importing countries requirements conditional to paragraph 41 (1) (a) to (d) of the SFCR. The licence holders. must request in writing if they require 1 or more additional inspection stations for a work shift on an annual or hourly basis and CFIA will take into account the factors listed above before authorizing such, subject to the availability of inspection staff.

Under SFCR subsection 58 (4), the licence holder must equip the establishment with inspection stations at fixed locations specified and in the numbers determined by the CFIA. Under SFCR section 68, at the request of the CFIA, the licence holder must provide an area that is readily accessible, appropriately equipped and appropriate in size for the exercise of CFIA inspector's powers and performance of duties and function.

The design and layout of an inspection station must also take into account the safety of the CFIA inspector working at the station.

CFIA minimum staffing standards for ante and post mortem stations, examination (licence holder) and inspection (CFIA), required for slaughter are described under Annex A (red meat, ratite) and Annex B (poultry, rabbit) of this guidance.

3.0 CFIA ante mortem inspection stations

CFIA ante mortem inspection is a non-fixed inspection station where the CFIA inspection staff provides inspection services. The licence holder must comply with the regulatory requirements for humane treatment of food animals and requirements related to ante mortem examination and inspection in this area.

Requirements for ante mortem inspection station

The licence holder ensures the presence of the following in the livestock holding facilities for the use of CFIA inspector(s) performing ante mortem inspection activities:

  1. adequate ante mortem inspection facilities which:
    1. allow for observation of animals in motion
    2. provides for the animals protection against the elements and injury
    3. provides convenient and safe access to these facilities by the licence holder staff and CFIA staff
    4. provides unobstructed emergency escape route
  2. for red meat and ratites, an appropriately identified suspect pen equipped with:
    1. drainage designed and constructed to prevent the possibility of spread of infection via fluid waste material
    2. if necessary, an animal restraining device for the purpose of performing a detailed veterinary examination
    3. animal watering facilities
    • adequate lighting at the ante mortem inspection stations and suspect pen(s)
    • The lighting must be appropriate for the inspection of food animals that are intended to be slaughtered. Special attention must be given to the amount and direction of lighting in inspection areas to prevent glare while providing the required maximum illumination. All suspect pens or areas designated for CFIA ante mortem inspection measured at lowest inspection point should be 540 lux. This may be reduced to 110 lux after CFIA inspection.
    • Refer to guidance on Lighting in an establishment for more information.
  3. where requested by the CFIA, an appropriate rust-resistant metal cabinet, equipped with lock and key for the storage of supplies such as ear tags, pliers, ante mortem inspection cards, pens, clipboards etc.
    • access to hand washing facilities and hand sanitizing stations
    • The licence holder must comply with the regulatory requirements related to hand cleaning and sanitizing stations. For more information on these regulatory requirements see Regulatory requirements: Preventive controls
    • The licence holder ensures that handwashing facilities are drained directly, and are in sufficient number to maintain sanitary conditions, given the number of employees and nature of the anticipated activities in the establishment.
    • Following controls apply for hand washing facilities:
      1. operated in a hands-free manner
      2. capable of supplying hot and cold water in an appropriate amount under sufficient pressure
      3. easily accessible for production and inspection personnel
      4. have liquid or another dispensable type of soap
      5. have paper towels in suitable dispensers or other appropriate hand-drying facilities; and
      6. have properly constructed and easily maintained receptacles for used towels
    • These controls not only apply to hand washing facilities at the ante mortem station but also apply to all hand washing facilities in the establishment.
    • Hand sanitizing stations (for example: dips, gels, sprays, etc.) serve as purposeful adjunct to the hand-washing facilities. They should be used by all personnel, which come in direct contact with microbiologically sensitive meat products, for example, ready-to-eat.
    • The licence holder ensures the following:
      1. the locations of hand sanitizing stations shall not pose any risk of contamination to meat products
      2. they should be used in keeping with directions on the label (for example: correct concentration, contact time). The hand dip solutions should be renewed throughout the day, as often as necessary, so that they, in themselves, do not become a source of contamination
      3. if antibacterial soaps are used in place of hand sanitizing dips, these must be used according to the directions on the label. For both chemical hand dips and chemical equipment sanitizers, the licence holder should perform effectiveness checks (for example: necessary concentration, contact time) and keep records of these checks
      4. pursuant to SFCR section 52, when using non-food chemicals and sanitizers in an establishment the licence holder ensures proper labelling and storage, suitability for its intended use, use in accordance with manufacturer's instructions and in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact. Additional information can be found in the guidance on Incoming ingredients, materials and non-food chemicals
    • the licence holder must comply with the regulatory requirements related to clothing, footwear and protective coverings. For more information on these regulatory requirements see Regulatory requirements: Preventive controls
    • An adequate number of conveniently located facilities should be provided throughout the establishment for cleaning of protective clothing. These facilities shall not create any potential source of contamination to food. Where needed, temperature indicators should be installed at facilities supplying water at the temperature of 82°C or higher.
  4. adequate facilities for changing and storing outer protective clothing
  5. a designated safe area should be made available to the CFIA inspection staff in the staging area, or in the unloading area, or where birds are suspended on shackles

4.0 CFIA post mortem inspection stations

Slaughter establishments, shall provide the CFIA with inspection stations as determined in number and location by the CFIA to allow the complete inspection of the carcass and its parts. The equipment and the layout for carcass dressing must provide easy, unobstructed, and safe access to the inspection stations for CFIA inspector(s). The minimum number of CFIA inspection stations required is outlined in Annex A and Annex B of this guidance.

4.1 General requirements for establishments where the number of animals slaughtered per hour require 1 post-mortem inspection station only under traditional inspection

The following controls apply to the post-mortem inspection stations:

  1. hand washing facilities, as described under section 3
    • where hand tools are required for inspection, water sanitizer(s) should be capable of being maintained at a temperature of not less than 82°C for the sanitizing of the hand tools. Water sanitizers should be maintained in an acceptable manner, for example, capable of maintaining visibly clean water during operation and with adequate water overflow in order to achieve a sufficient reduction in the number of micro-organisms present. They should be sufficient in number and located where required by the specific program requirements
    • Since the presence of organic matter on the sanitised surfaces will act as a barrier, thereby protecting the micro-organisms, surfaces to be sanitised should therefore be as clean as possible before being placed in a water sanitizer. In certain areas of an establishment, where the use of hand tools is infrequent and where the risk of contamination of meat products is minimal, water sanitizers need not be connected to a continuous overflow system. This can be verified against the specific program requirements.
  2. facilities for the cleaning and sanitizing of equipment and protective clothing as described under section 3
    • adequate minimal lighting in meat product inspection areas that should be without shadow or glare and have a minimum colour rendering index value of 85 so as not to distort the normal colour of meat products. As described above, the areas of the establishment must be properly lighted by natural light, artificial light, or both. Special attention must be given to the amount and direction of lighting in inspection areas to prevent glare while providing the required maximum illumination. Specifically:
      1. all CFIA inspection stations and licence holder inspection sites (for example: head preparation, check trim station, boneless meat reinspection site, return and imported meat reinspection sites, etc.) measured at the lowest inspection point should be 540 lux
      2. all workrooms that is slaughter floor, processing and packaging areas (edible and inedible meat products) measured at the lowest working surface level should be 220 lux
      3. light sources and fixtures must not be a potential source of contamination to meat products. In this regard, design and location are important considerations
    • Refer to guidance on Lighting in an establishment and Regulatory requirements: Preventive controls for more information.
  3. adequate ventilation that must provide clean air and to remove unclean air and odours that might affect the food. In addition, the ventilation must be as required accessible for cleaning, maintenance or inspection and should be able to be dissembled. See Regulatory requirements: Preventive controls for more information
  4. facilities to accommodate and maintain the identity of organs and parts detained for veterinary diagnosis. The minimum unobstructed size of post-mortem inspection station should be 2440 mm (length) by 1220 mm (depth). Depending on the speed of the slaughter activities and available space on the kill floor, the space dedicated for the inspection station may be shared with the establishment employees provided:
    1. all ergonomic factors are met
    2. at the time when the inspection activities are carried out establishment employees stop their activities and move away from the dedicated space for the inspection station, and
    3. the CFIA is satisfied that this arrangement does not jeopardize the safety of the inspection staff and allow for adequate post-mortem inspection
  5. the design, construction, and installation of the inspection station should prevent contact between heads, between viscera and between carcasses
  6. depending on the speed of the slaughter activities a Veterinary Held Rail Inspection Station may be incorporated into the post-mortem inspection station

4.2 General requirements for establishments requiring more than 1 post-mortem inspection station under traditional inspection

The following requirements and safety considerations shall be met and all inspection stations are to be equipped with:

  1. hand washing facilities, as described in section 3, accessible from all elevations where inspection is performed
  2. where hand tools are required for inspection, water sanitizer(s) as described in section 3 and section 4.1, accessible from all elevations where inspection is performed
  3. a rust resistant rack and inspection records stand, where required
  4. facilities for the cleaning and sanitizing of equipment and protective clothing as described under section 3
  5. adequate minimal lighting as described in section 4.1
  6. adequate ventilation as described in section 4.1
  7. a rail stop button should be accessible to an inspector at the viscera inspection station either directly or indirectly through company personnel. In the latter case, a suitable sound system (for example: bell or buzzer) must be located at the viscera inspection station to enable the inspector to signal for the stopping of the line as required
  8. every inspection station/platform should be 1220 mm deep
  9. every inspection station should be designed and constructed to prevent the licence holder's personnel from impinging upon the inspection area
  10. facilities shall be provided to accommodate and maintain the identity of organs and parts detained for veterinary diagnosis
  11. design, construction, and installation of the inspection station should prevent contact between heads, between viscera and between carcasses

4.3 Additional post-mortem controls - slaughter of calves, steers, heifers, cows and bulls, sheep, goats, horses and game animals under traditional inspection

In addition to the general requirements, the following applies for the slaughter of calves, steers, heifers, cows and bulls, sheep, goats, horses and game animals under traditional post-mortem inspection.

4.4 Additional post-mortem controls - slaughter of hogs under traditional inspection

The CFIA recommends that the post-mortem inspection stations should be consolidated to permit greater efficiency of inspection and allow the CFIA inspection staff to communicate post-mortem inspection findings.

Additional resources may be agreed between the CFIA and the licence holder in order to meet specific operational requirements (for example: slaughter of cull animals).

4.5 Controls under High Line Speed Inspection System (HLIS) – beef

The High Line Speed Inspection System (HLIS) is a system that allows beef slaughter facilities to operate at enhanced line speeds. The HLIS incorporates modifications to the traditional post-mortem inspection procedures and inspection station configurations by establishing presentation standards (PS) for the heads, viscera, and carcasses prior to inspection and finished product standards (FPS) for carcasses.

In addition to the regulatory requirements for inspection facilities, the following additional facilities and equipment apply for the implementation of the HLIS program:

  1. Mirrors
    • The licence holder ensures the following controls:
      • Each carcass inspection station to be equipped with 1 or more distortion free mirror(s) of sufficient size to provide a clear unobstructed view of the entire dorsal surfaces of the largest carcasses processed and provide a horizontal width at least equivalent to that of the CFIA inspection station(s) (2 metres × 2 metres is a recommended size/station)
      • The mirror system can be a 1 piece tiltable mirror or a 2-piece vertical (to view the dorsal surface of the carcass) canted (to view the posterior surface of the carcass) system. In either case the mirror system will be placed far enough from the vertical plane of the carcass to allow the carcass to be turned without contacting the mirror but close enough to provide the required view of the carcass
  2. Lighting
    • The licence holder ensures the following controls:
      • A minimum of 1000 lux of shadow-free lighting with a minimum Colour Rendering Index (CRI) of 85 at each post-mortem inspection station and associated company HLIS stations, Shewhart testing station, presentation testing station, Finished product standards (FPS) testing station, cooler rework/trim station and each carcass rework trim and verification station.
      • In addition, as applicable, a diffuse light source (such as a double tube fluorescent light fixture) will be mounted at the top of the carcass mirror to provide a minimum of 1000 lux of lighting at the carcass shoulder level
      • Directional lighting at the carcass inspection station to ensure that sufficient lighting is provided inside the thoracic cavity of the carcass as it passes through the inspection zone
  3. Carcass centre spacing
    • The minimum distance between carcass centres is of sufficient size to avoid common surface contact between carcasses and to afford proper inspection of the carcass. The recommended carcass centre spacing for beef is 1.83 metres (6.0 ft).
  4. Table width
    • The table or trays wide and long enough to allow for the proper inspection of viscera and to prevent any interference and/or common contact between viscera from adjacent carcasses. The minimum moving table width will be 1.52 metres (5 ft).
  5. Hand washing facilities and sanitizers
    • The licence holder ensures the following controls:
      • Each position requiring hand washing facilities will be equipped with a sink, soap and towels.
      • When the position is located on a platform, it is recommended the sink be installed on the outside of the platform. The objective is to avoid any encumbrances affecting job tasks and safety of industry or inspection staff
      • Sanitizers will be of sufficient size and readily accessible to an inspector's working position
  6. Adjustable platform/position
    • Where adjustable platforms are used the following principles are recommended:
      • The platform if as measured from the rail, the upper platform height can be less than or equal to 2.54 metres (100 inches). The lower platform can be greater than or equal to 2.85 metres (112 inches)
      • The platform if as measured from the floor, the upper platform can be greater than or equal to 1.17 metres (46 inches). The lower platform height can be less than or equal to 83.82 cm (33 inches)
  7. Shewhart testing stations
    • The licence holder ensures the following controls:
      • The Shewhart inspection stand or allocated space will have a minimum length of 92 cm (3 ft), and have lighting standards as noted above. It will be positioned close enough to the carcass line (comfortable arm's length) to satisfy Occupational Safety and Health (OSH) requirements and so the evaluator may manipulate the carcass if necessary. The station will be located directly after the process step(s) it evaluates and prior to any further alteration to the product. This provides for effective evaluation of the process step and a timely response interval when corrective actions are required. A sanitizer is not required if trimming is not performed
      • Licence holders shall provide properly designed and/or enough Shewhart testing stations to evaluate the entire carcass for the hide removal and evisceration procedure.
      • The use of mirrors of the proper size and orientation and / or stations that are adjustable are options to consider to achieve the outcome. It is recommended that 2 stations evaluate hide removal. These will be located so they can evaluate the hind (rump/bung) and front (shank/brisket) quarters after hide removal and prior to the pre-evisceration wash if it exists. At least another station shall evaluate the evisceration procedure
  8. Presentation testing stations
    • For Presentation testing of heads, viscera and carcasses, each testing station requires a minimum length of 92 cm (3 feet) without encumbrance. Presentation testing stations will be located next to and upstream from the respective CFIA inspection stations.
  9. CFIA inspection stations
    • With the exception of the items mentioned below, minimal requirements described in section 4.3 apply to all CFIA inspection stations (that is, head, viscera, carcass and veterinary held rail inspection stations).
      • A minimum 1.83 metres (6 feet) of dedicated work space is required for each of the head inspection stations when the line speed exceeds 310 carcasses per hour. See Annex A for the recommended number of head inspection stations
      • The requirement for the beef viscera inspection station is 2.44 metres (8 feet) per inspector.
      • A minimum 1.83 metres (6 feet) in length and 0.75 metres in depth of dedicated work space is required for the carcass inspection station
      • The inside/outside carcass inspection platform will be located opposite to the mirror prior to or after the splitting saw and in a position such that the carcass inspector can easily view the viscera table and communicate with the viscera inspector. Alternatively, the licence holder may develop and implement a program, approved by the CFIA, to control the viscera associated with any carcass held at the inside/outside carcass inspection station
    • Note: CFIA inspection stations may require more space based on configuration (that is greater spacing between carcass and/or parts) and ergonomic assessments.
    • Finished Product Standards (FPS) testing station(s)
    • Regardless of whether FPS testing is performed off-line or online, the FPS testing station will be located downstream from the CFIA and company held rails and all company trimming procedures. This station will be configured so the test monitor performing the FPS test has access to all parts of the carcass and the station shall be large enough to safely accommodate two people. The station will be equipped with safety rails, a sanitizer, a complete hand washing facility and a clipboard holder. It is recommended that the station be adjustable.
    • In the case of the FPS-FS-I testing station, the station must be positioned before the final carcass wash. For the location of FPS-FS II and OCD stations, the licence holder has the flexibility to determine the most appropriate location as long as the rationale for such placement is supported by its Preventive control plan.
    • In those establishments where FPS-FS-I testing is performed on the moving line, the licence holder's written program shall set out a means of identifying and correcting all carcasses in the sample set that are found to have any defect before the final carcass wash;
    • Carcass rework holding capacity
    • The licence holder will demonstrate their capability of maintaining complete control of rejected lots that enter the carcass cooler. The licence holder will provide sufficient rail space to hold the detained lot(s) under full control until each lot is reworked to acceptable standards.
    • Carcass rework/trim station
    • An acceptable area that will allow effective rework of the detained lot will be provided. The carcass rework station may be a permanent trim station or mobile station. The location of the stand shall be in an open area, avoid common contact and shall receive the final approval of the veterinarian with supervisory authority. Each stand must adhere to OSH safety guidelines and be fully equipped with a sanitizer, record/clipboard holder and convenient access to hand washing facilities.
    • Rework Verification station/area
    • This station/area should have enough space to safely accommodate 2 people. It may be a permanent or mobile station. The station used as the rework station can also be used for rework verification. It can be located in the carcass cooler or immediately following the rework/ trim station when rework is done at the entrance to the processing room. The monitor(s) will have access to all parts of the carcass.
    • Line speed indicator
    • An accurate digital line speed indicator for the carcass evisceration chain will be provided on the slaughter floor so that it can be easily read by the inspectors performing presentation testing.
    • The figures that are indicated in Annex A for the various inspection stations may be impacted by various facility configurations with respect to carcass presentation. The CFIA may re-distribute the recommended staffing numbers after reassessing provided the total numbers are not altered.

4.6 Controls under Modernized Slaughter Inspection Program-Hog (MSIP-Hog) for Swine

The MSIP system focuses inspection efforts on ensuring the licence holder meets edible standards. CFIA inspectors conduct carcass-by-carcass inspection focussing on food safety concerns instead of assuming a routine defect detection role in the actual slaughter process. Focussing CFIA inspection on pre-screened product enhances CFIA's ability to oversee the production of safe meat products. There are no line speed conditions within the MSIP system.

In addition to the regulatory requirements for inspection facilities, the following applies for the implementation of the MSIP.

CFIA inspection points

CFIA inspection activities within the MSIP system include up to 3 online CFIA inspection points, the disposition rail, as well as system inspection, verification inspection and ante-mortem inspection.

Facilities required at each on line inspection point include:

  1. The conveyor and/or rail shall be level for the entire length of the inspection stand
  2. Floor space shall be adequate along the conveyor and rail
  3. Conveyor and rail stop/start switches shall be readily accessible
  4. Facilities provided by the licence holder shall be adequate to support inspection
  5. A minimum of 1000 lux of shadow-free lighting shall exist at each inspection and verification point

A rail out loop/ tray system is recommended at each inspection point. The identification of food safety conditions as a result of inspection will require the carcass and parts to be held necessitating the stoppage of the main rail if a rail out/tray option does not exist.

CFIA head inspection

For hogs, the head inspection point is located after the licence holder's mandibular lymph node and head examination step and before the head removal step. The inspector visually inspects licence holder screened incised mandibular lymph nodes and heads for non-identified defects.

CFIA viscera inspection

The viscera inspection point is located after the licence holder viscera examination step and before the viscera harvesting step. The inspector visually inspects licence holder's screened viscera for non-identified defects.

Note: The inspector also inspects licence holder's screened carcasses for systemic and generalized conditions for rail out to the disposition rail at the head and/or the viscera inspection point.

CFIA final carcass inspection

The inspector visually inspects licence holder's screened carcasses at a location after the final trim and sorting step and before the carcass wash step.

CFIA disposition rail

The function of the disposition rail is to provide CFIA veterinary staff the ability to inspect railed out carcasses and subsequently either pass carcasses after the removal of identified pathology or condemn carcasses with generalized and systemic conditions as well as condemn other carcasses meeting condemnation criteria but not previously rejected by the licence holder.

CFIA's duties carried out by the Verification Inspector

CFIA conducts verification inspection to assure that plants are meeting the performance standards. Verification inspection occurs at ante-mortem and post-mortem. Accordingly, the entire ante-mortem, evisceration, dressing and chilling areas will comprise the "station" for the verification inspector. The Verification Inspector (VI) does not have a fixed position on the line, and can move freely to perform his duties. The verification inspector will perform key activities supported by the Compliance Verification System (CVS) program applicable to MSIP operations.

Resource allocation

The number of station cost recovered by the CFIA in order to meet specific operational requirements will be discussed with the licence holder. The following factors will be considered for the allocation:

4.7 Poultry (chicken, turkeys, ducks, geese, and farm raised game birds)

Veterinary disposition stations

The following controls apply to all veterinary disposition stations for all methods of poultry inspection:

  1. there should be dedicated space, a minimum of 1200 mm in length, for the veterinarian to inspect the carcasses without interference from licence holder's employees or adjacent structures. There should be unobstructed access between the veterinarian and the disposition stations (racks, carousels, or moving line) to facilitate proper posture without having to reach forward to obtain a carcass
  2. veterinary disposition stations should be provided with fixed height racks, carousals or a line, each equipped with a powered, rapidly height-adjustable platform, as specified for on-line inspection stations, so as to position the vent of the carcass at a height ranging from 910 mm up to 1220 mm as measured from the level of the platform. Alternatively, veterinary disposition stations should be provided with easily height adjustable racks or carousals such that the height of the shackles or slots adjusts from 950 mm to 1180 mm above the floor (assuming the veterinarian is standing on the floor)

Traditional inspection (1 post-mortem inspection station)

  1. satisfactory provision should be made to permit inspection staff to stop and re-start evisceration lines either directly or indirectly
  2. post-mortem inspection station should be provided with a facility to hang held carcasses, and be provided with satisfactory means of handling condemned material
  3. the working space at inspection station should be of sufficient size to accommodate the CFIA inspector and the trimmer and allow the CFIA inspector to conduct inspection activities without any limitation
  4. the helper/trimmer should have access to a water sanitizer for hand tools as under section CFIA Post mortem Inspection Stations for red meat
  5. The design and construction of the post-mortem inspection station shall meet all ergonomic requirements including height adjustments where necessary. In the past, in establishments with traditional inspection system the length of working space of 1200 mm for 1 person was deemed satisfactory

Modernized poultry inspection program (MPIP)

The licence holder ensures the following controls:

  1. a sufficient number of inspection stations should be provided to accommodate inspection See Annex B for the recommended number of inspection stations
  2. lighting for poultry carcass inspection stations and carcass salvage station(s) on the kill floor measured at the carcass abdominal cavity level should be 2000 lux;
  3. the evisceration line should be level for the entire length of the inspection station
  4. satisfactory provision should be made to permit inspection staff to stop and re-start evisceration lines either directly or indirectly
  5. each inspection station should be provided with a facility to hang held carcasses, and be provided with satisfactory means of handling condemned material
  6. each inspector's station should have a platform, which is adjusted easily and rapidly, with a minimum of 410 mm of vertical adjustment, which covers the entire length of the station (1220 mm) and has a minimum depth of 610 mm. The vertical distance from the bottom of the shackles to the top of the adjustable platform in its lowest position should not be less than 1520 mm. The platform should be designed and constructed with a 1070 mm high rail on the backside and with 20 mm foot bumpers on both sides and front to allow safe working conditions
  7. an easily adjustable platform should be supplied for CFIA inspectors performing the ISO-based tests for defect detectors. Easily adjustable platforms should be similar to rapidly adjustable platforms except that rather than being rapidly adjustable by means of hydraulic or air pressure, they should be easily adjusted (within 1 minute) by for example, a hand operated jack or lever. An adjustable platform is not required for workstations used by the CFIA for performing on-line presentation tests
  8. for "evisceration Floor Inspector Station" the entire evisceration, dressing and chilling areas shall comprise the "station" for the evisceration floor inspector. The licence holder shall provide on-line and/or off-line inspection stations for CFIA inspection staff performing independent or correlation sampling and testing under the Evisceration, Presentation, Defect Detection and Carcass Dressing Standards programs for use by the designated industry personnel and/or CFIA inspection staff. The evisceration floor inspector must also have full access to salvaging and on/off-line reprocessing/reconditioning operations and shall perform all tasks assigned by the Compliance Verification System (CVS) program applicable to poultry dressing, evisceration and chilling operations

Annex A: Inspection stations and staffing guidelines (red meat, ratite)

This annex describes the minimum line staffing standards for the ante and post-mortem inspection. These standards are applicable provided inspection stations have been designed according to recognized ergonomic principles. Operational administrative requirements, ergonomic factors, special projects and physical layout of the kill floor may affect these numbers. Each site should be evaluated by the CFIA to determine the appropriate staffing levels needed in each facility.

Additional resources may be agreed between the CFIA and the licence holder in order to meet specific operational requirements (for example: slaughter of cull animals).

These standards may be modified due to conditions arising from industry inefficiencies that make the standards impractical at the line speed demanded by the licence holder of the establishment. Additional inspection procedures may be required for products meant for export. Refer to individual importing country requirements in Export requirements library. It is recognized that the staffing standards are practical at the low end of the line speed ranges. In establishments slaughtering at the upper end of the range, certain factors become critical in allowing adequate inspection to be performed with the allocated staff. These factors include:

Where a facility uses a mechanically driven chain for the continuous movement of carcasses along the evisceration line, the chain speed will be assessed as the gross uninterrupted speed calculated over a 60 second cycle past a fixed point and will not be calculated on the net number of carcasses dressed per hour.

When figures are indicated for the various inspection stations, they may be impacted by various facility configurations with respect to carcass presentation. The CFIA may re-distribute the recommended staffing numbers provided the total staffing number is not altered.

The CFIA inspection staff conduct ante-mortem inspection of all animals (100%) housed inside the establishment prior to their slaughter. Sometimes, animals are slaughtered almost immediately after their arrival. This "just in time" type of delivery may result in the stopping of the evisceration line in order to allow CFIA personnel to perform the ante-mortem inspection. In certain cases, the CFIA may establish an additional permanent ante-mortem inspection station subject to the cost recovery policy.

In the tables below, where no staff is indicated for an inspection station, the inspection will be performed by the staff allocated for that line speed.

1.0 Table: Traditional inspection method

The ante-mortem inspection is performed by the CFIA personnel under the supervision of the veterinary inspector. In certain situations, establishment of an additional permanent ante-mortem inspection station may be required (for example: just in time slaughter).

Steers/Heifers
Line speed/hour Head inspector Viscera inspector Carcass inspector Veterinarian
1 - 8 steers N/A N/A N/A 1
9 - 30 steers N/A 1 N/A 1
31 - 45 steers N/A 2 N/A 1
46 - 64 steers 1 1 1 1
65 - 90 steers 1 2 1 1
91 - 139 steers 2 3 1 1
Cows/Bulls
Line speed/hour Head inspector Viscera inspector Carcass inspector Veterinarian
1 - 8 cows N/A N/A N/A 1
9 - 20 cows N/A 1 N/A 1
21 -35 cows N/A 2 N/A 1
36 - 60 cows 1 1 1 1
61 - 90 cows 1 2 1 2
91 - 139 cows 2 3 1 2
Calves < 70 kg (Dressed weight)
Line speed/hour Minimum inspection stations
Inspectors
Minimum inspection stations
Veterinarians
1 - 29 animals N/A 1
30 - 65 animals 1 1
66 - 130 animals 2 1
Calves > 70 kg and < 180kg (Dressed weight)
Line speed/hour Minimum inspection stations
Inspectors
Minimum inspection stations
Veterinarians
1 - 25 animals N/A 1
26 - 50 animals 1 1
51 – 75 animals 2 1
Lambs and Kids
Line speed/hour Minimum inspection stations
Inspectors
Minimum inspection stations
Veterinarians
1 - 29 animals N/A 1
30 - 65 animals 1 1
66 - 130 animals 2 1
Sheep and Goats
Line speed/hour Minimum inspection stations
Inspectors
Minimum inspection stations
Veterinarians
1 - 25 animals N/A 1
26 - 50 animals 1 1
51 - 75 animals 2 1
Horses
Line speed/hour Minimum inspection stations
Inspectors
Minimum inspection stations
Veterinarians
1 - 12 animals N/A 1
13 - 20 animals 1 1
21 - 50 animals 2 1
51 – 75 animals 3 1
Hog
Line speed/hour Optimal inspection stations
Inspectors
Optimal inspection stations
Veterinarians
1 - 15 carcasses N/A 1
16 - 40 carcasses 1 1
41 - 70 carcasses 2 1
Game animal ruminants (bison, musk ox, elk, deer, reindeer, caribou etc.) and ratites
Line speed/hour Minimum inspection stations
Inspectors
Minimum inspection stations
Veterinarians
1 - 8 carcasses N/A 1
9 - 20 carcasses 1 1
21 - 35 carcasses 2 1

2.0 Table: High line speed inspection system (HLIS) for Beef

The ante-mortem inspection is performed by the CFIA personnel under the supervision of the veterinary inspector. In certain situations, establishment of an additional permanent ante-mortem inspection station may be required (for example: just in time slaughter).

Steers/Heifers
Line speed/hour Head inspector Viscera inspector Carcass inspector Floor monitor Table Note 1 VM Table Note 2
140 - 180 1 2 1 1 (shared) 2
181 -250 2 2 1 1 (shared) 2
251 - 310 2 4 1 1 (shared) 2
311 - 375 3 4 1 1 (shared) 3

Table Notes

Table Note 1

Process monitoring non-stationary position.

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Table Note 2

Includes the position of the veterinarian with supervisory authority.

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Cows/Bulls
Line speed/hour Head inspector Viscera inspector Carcass inspector Floor monitor Table Note 3 VM Table Note 4
140 - 180 1 2 1 1 (shared) 2
181 - 250 2 2 1 1 (shared) 2
251 - 290 2 4 1 1 (shared) 2

Table Notes

Table Note 3

Process monitoring non-stationary position.

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Table Note 4

Includes the position of the veterinarian with supervisory authority.

Return to table note 4  referrer

Note: The term "shared" refers to the fact that both industry and the CFIA are involved in the process control activity.

Annex B: Inspection stations and staffing guidelines (poultry and rabbit)

This annex describes the suggested minimum line staffing standards for the ante and post-mortem inspection. These standards are applicable provided inspection stations have been designed according to recognized ergonomic principles.

Additional resources may be agreed between the CFIA and the licence holder in order to meet specific operational requirements.

These standards may be modified due to conditions arising from industry inefficiencies that make the standards impractical at the line speed demanded by the licence holder of the establishment. Additional inspection procedures may be required for products meant for export. Refer to Export requirements library for individual importing country's specific inspection requirements.

It is recognized that the staffing standards are practical at the low end of the line speed ranges. In establishments slaughtering at the upper end of the range, certain factors become critical in allowing adequate inspection to be performed with the allocated staff. These factors include:

When figures are indicated for the various inspection stations, they may be impacted by various facility configurations with respect to carcass presentation. The CFIA may re-distribute the recommended staffing numbers provided the total staffing number is not altered.

The staffing numbers listed in this section are the minimum number of stations needed to staff the slaughter floor. Operational administrative requirements, ergonomic factors, special projects and physical layout of the kill floor may affect these numbers. Each site should be evaluated by the CFIA to determine the appropriate staffing levels needed in each facility.

1.0 Line speeds for traditional inspection

Line speeds listed in the following table are the maximum line speeds which are permitted only under optimal conditions consistent with good presentation, average incidence of pathology (disease) and effective process control over trimming/dressing defects and evisceration accidents. Failure by the licence holder to take effective corrective action may result in line speed reductions imposed by the Veterinarian with supervisory authority.

Maximum line speeds for poultry under traditional inspection
Class Type and weight range Max. line speed cpm Max. line speed cph On-line CFIA inspection station(s) Veterinary disposition station
Chickens, Cornish Hens, Chilean Tinamu, Guinea Fowl, Partridge, Pheasants, Quail, Squab (Pigeon), Silkies, etc. Broilers/Roasters ≤ 3.0 kg Table Note 5 27 1620 1 1
Chickens, Cornish Hens, Chilean Tinamu, Guinea Fowl, Partridge, Pheasants, Quail, Squab (Pigeon), Silkies, etc. Broilers/Roasters ≤ 3.0 kg Table Note 5 50 3000 2 Table Note 6 1
Chickens, Cornish Hens, Chilean Tinamu, Guinea Fowl, Partridge, Pheasants, Quail, Squab (Pigeon), Silkies, etc. Roasters > 3.0 kg Table Note 5 24 1440 1 1
Chickens, Cornish Hens, Chilean Tinamu, Guinea Fowl, Partridge, Pheasants, Quail, Squab (Pigeon), Silkies, etc. Roasters > 3.0 kg Table Note 5 44 2640 2 Table Note 6 1
Turkeys Light Turkeys ≤ 8.0 kg Table Note 5 J-Cut 25 1500 1 1
Turkeys Light Turkeys ≤ 8.0 kg Table Note 5 J-Cut 42 2520 2 Table Note 6 1
Turkeys Heavy Turkeys > 8.0 kg Table Note 5 J-Cut 23 1320 1 1
Turkeys Heavy Turkeys > 8.0 kg Table Note 5 J-Cut 36 2160 2 Table Note 6 1
Turkeys Light Turkeys ≤ 8.0 kgTable Note 5 Bar-Cut 20 1200 1 1
Turkeys Light Turkeys ≤ 8.0 kgTable Note 5 Bar-Cut 33 1980 2 Table Note 6 1
Turkeys Heavy Turkeys > 8.0 kg Table Note 5 Bar-Cut 18 900 1 1
Turkeys Heavy Turkeys > 8.0 kg Table Note 5 Bar-Cut 27 1620 2 Table Note 6 1
Fowl Light Fowl (spent laying hens) ≤ 2.0 kg Table Note 5 23 1380 1 1
Fowl Light Fowl (spent laying hens) ≤ 2.0 kg Table Note 5 42 2520 2 Table Note 6 1
Fowl Heavy Fowl (breeders) > 2.0 kg Table Note 5 20 1200 1 1
Fowl Heavy Fowl (breeders) > 2.0 kg Table Note 5 36 2160 2 Table Note 6 1
Ducks and Geese all sizes 22 1320 1 1
Ducks and Geese all sizes 40 2400 2 Table Note 6 1

Table Notes

Table note 5

All weights refer to average live weight for the lot of poultry.

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Table note 6

For licence holders with 2 operational post mortem inspection stations on the same evisceration line before January 2nd, 2005.

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These speeds represent the maximum number of carcasses that may pass by the inspection station every hour on the assumption that the line moves at a constant speed without stopping and that each shackle is full.

2.0 MPIP requirements for CFIA inspection stations

2.1 Veterinary disposition station

A fully equipped and staffed veterinary disposition station shall be provided by the licence holder as a prerequisite to receiving a condemnation report from CFIA. Under the framework of the Poultry Rejection Project, the rejection process and the performance of industry rejecters shall be assessed by a CFIA veterinarian.

2.2 Evisceration floor inspector station

The entire evisceration, dressing and chilling areas shall comprise the "station" for the evisceration floor inspector. The licence holder shall provide on-line and/or off-line inspection stations for CFIA inspection staff performing independent or correlation sampling and testing under the Evisceration, Presentation, Defect Detection and Carcass Dressing Standards programs for use by the designated industry personnel and/or CFIA inspection staff. The evisceration floor inspector must also have full access to salvaging and on/off-line reprocessing/reconditioning operations and shall perform all tasks assigned by the Compliance Verification System (CVS) program applicable to poultry dressing, evisceration and chilling operations.

CFIA personnel must maintain a permanent presence within the carcass dressing and evisceration area throughout processing operations.

Note: Additional inspection tasks related to the plant specific upstream and downstream processes from the evisceration floor such as ante mortem verifications and post-chilling process verifications must be delivered as per program requirements.

3.0 Post mortem inspection for rabbits

The dressed carcass and viscera shall be visually examined. Visual examination should be followed by palpation and incision as deemed necessary.

Line speed for traditional post mortem inspection of rabbits
Line Speed Traditional On-line CFIA inspection station Veterinary disposition station
1 - 1320 carcasses/hour 1 1
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