Appendix 1 – Poultry and Rabbit Slaughter PCI Implementation Verification Tasks

On this page

• Poultry
  • Ante-Mortem Document Verification
  • Dressing and Edible Parts Verification
  • Post-mortem Verification
  • Reprocessing & Reconditioning Verification
  • Retained Water Verification
  • Sampling Protocol
  • Sampling Verification
  • Traditional Post-mortem Verification
• Rabbit
  • Dressing and Edible Parts Verification
  • Retained Water Verification
  • Traditional Post-mortem Verification

Poultry

Table 1: Recording inspection data in Digital Service Delivery Platform (DSDP)

Ante-Mortem Document Verification

Legal authorities

SFCR 8, 31(3), 47(2), 49, 86(1), 88, 89(1)(c)(vii), 125(1)(a)(b), 138, 139, 140, 165(1)(2), 166(1)(a)

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Operational guideline – Poultry ante-mortem inspection
• Incorporated by Reference – Ante-mortem Examination and Presentation Procedures for Food Animals
• Industry guidance – Standards for ante-mortem examination and inspection
• Industry guidance – Ante-mortem Examination Guidelines
• Industry guidance – Standards to identify a meat product as edible
• Industry guidance – Food animal information document for poultry

Outcome

The licence holder meets the regulatory requirements related to presentation of the food animal information documents (FAID). This is achieved by presenting the documents and the licence holder's document examination results to a veterinary inspector or inspector under the supervision of a veterinary inspector.

Rationale

Presentation of the FAID and the result of the examination of the FAID conducted by the licence holder facilitates CFIA oversight of detection of hazards and if applicable, implementation of specific control measures at ante-mortem examination step.

Performance criteria

A licence holder must, for the purpose of an ante-mortem inspection, present the food animal information document (FAID) and their result of the examination of the FAID to a veterinary inspector or to an inspector under the supervision of a veterinary inspector.

To meet the performance criteria the licence holder:

• either obtains all the information required in the FAID (refer to SFCR 165(1)) prior to slaughter of the birds or if the FAID is not available prior to slaughter, notifies the inspector before slaughtering the birds and thereafter:
  • either holds the birds after slaughter until FAID is obtained, examined and presented to the veterinary inspector or inspector, or
  • identifies the birds as inedible
• examines the FAID by assessing the information:
  • for its accuracy and completeness
  • to identify biological, chemical or physical hazards that present a risk of contamination to the meat product that would be derived from the birds
• controls shipments(s) associated with birds suspected of any chemical or biological hazards, identified during examination of the FAID, as required
• presents FAID to a veterinary inspector or to an inspector under the supervision of a veterinary inspector within 24 hours before slaughter of the birds
• prepares (SFCR 166(1)) and presents (SCFR 138(1)) the document(s) which detail the results of the examination of the FAID, conducted by the licence holder, to the veterinary inspector or inspector under the supervision of a veterinary inspector, including:
  • the findings of the ante-mortem examination of the FAID
  • the reason for any condemnation or rejection, based on examination of the FAID

Verification activities

The CFIA performs ante-mortem inspection on each shipment of birds received by the licence holder. This includes inspection of the FAID and the results of the examination of the FAID.

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Ante-mortem Document Verification task:

• perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• select at least 1 FAID associated with shipment of live birds received on the day this task is performed and record the findings in the DSDP
• perform activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

When not performing Ante-mortem Document Verification task:

• perform ante-mortem inspection on each shipment of live birds as described in section 6.1 of the Operational guideline – Poultry ante-mortem inspection and record your inspection on CFIA/ACIA 5476
• perform inspection of the FAID and the results of the examination of the FAID on each shipment of birds as described in sections 6.2 and 6.3 of the Operational guideline – Poultry ante-mortem inspection and record your inspection on CFIA/ACIA 5476
• when a non-compliance is observed, add this implementation verification task or an appropriate sub-element task to the scope of the PCI case:
  • in general, when deficiencies in the written PCP are suspected, when a global review of the processes or intensive inspection is warranted, choose a sub-element task
  • if the implementation verification task is selected, follow guidance in section 6.2.1 of Operational procedure – Food preventive control inspection – Implementation verification
  • if a sub-element task is selected, follow guidance in section 6.2.1 and Annex 1 of Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to presenting the documents and the results of the examination of the documents, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence

On-site: observation and interview:

• interview at least 1 person responsible for examination of FAID to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for presenting the results of examination of the FAID to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying implementation of the presenting the documents and the results of the examination of the documents to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Dressing and Edible Parts Verification

Legal authorities

SFCR 1, 8, 47(2), 49, 70(1)(2), 71, 86(1), 88, 89(1)(c)(vii), 125(1)(c)(d)(e)(2), 126, 145, 146, 148, 156

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Industry guidance – Standards to identify a meat product as edible
• Industry guidance – Standards for the Management of Condemned and Inedible Food Animals and Meat Products
• Industry guidance – Dressing procedures and preparation of edible parts
• Industry guidance – Controls on contamination in red meat and poultry establishments
• Industry guidance – Microbial controls for meat product and food animals
• Industry guidance – Guidance on evisceration of reproductive system in young poultry
• Industry guidance – Additional poultry and rabbit dressing, evisceration floor procedures
• Industry guidance – Poultry reexamination program
• Industry guidance – Procedures for preparation of feet or paws (poultry), head and feet-on carcasses (poultry), head-on (rabbits) for edible purposes
• Poultry Inspection and Examination Data Collection Forms 2020 (accessible only on the Government of Canada network – RDIMS 3658610) (previously called Annex A Data Collection Forms)

Outcome

The licence holder meets the regulatory requirements and is able to demonstrate control over hazard associated with dressing procedures, preparation of edible parts and controls on contamination and localized pathology.

Rationale

Inadequate process control measures could lead to biological, chemical and physical hazards that present a risk of contamination of a food and products that do not meet commodity specific requirements.

Performance criteria

The licence holder must ensure that all dressing, preparation of edible parts and controls on contamination and localized pathology procedures are carried out in accordance with the guidance documents and regulatory requirements.

To meet the performance criteria the licence holder processes meet the criteria below.

a. Dressing procedures

Full dressing for poultry:

• all feathers, hairs, dirt, scurf are removed from the carcass
• after defeathering, the entire carcass is washed thoroughly to remove all visible foreign material and prior to any incision being made:
  • spray washing of carcasses should occur within 15 seconds after:
    • defeathering
    • carcass transfer
  • sprays at both washing stations should be of sufficient volume and pressure, to completely remove visible foreign material from the surface of the carcass including the hocks and any exposed surfaces as a result of bleeding or decapitation
  • singeing may be used to remove hair and as a back-up for the defeathering process
• the heads, oil gland, and feet at the tarsal joint are removed, either:
  • before evisceration: only after carcasses have been defeathered and thoroughly washed, or
  • after evisceration: see section Partial dressing for poultry of this operational guidance (OG)
• accumulated water present in the vent area is removed prior to opening the carcass
• the carcass is vented by incising around cloaca, followed by an incision that is no longer than that required to eviscerate
• hands or equipment are visibly clean before entering the abdominal cavity (non-compliances may trigger adding sub-element 3.1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system to the scope of the PCI case)
• the carcass is eviscerated (respiratory, digestive, reproductive and urinary systems, with or without the kidneys, and the other thoracic and abdominal organs are removed):
  • refer to Industry guidance – Guidance on evisceration of reproductive system in young poultry for an exception given to young birds
  • the cavity and the viscera is sprayed with water only if:
    • the equipment completely separates viscera from the carcass or in cases of equipment that does not separate viscera from the carcass, the process is validated
    • consistent and adequate water pressure and volume is supplied to all the spray nozzles during venting, opening and evisceration operations
    • post-mortem examination is not compromised by excessive water in the cavity or by loss of significant evidence of disease
• the integrity of the gastro-intestinal tract is maintained throughout venting, opening and evisceration operations
• carcasses and viscera are hung in a way that will allow for internal cavity, viscera and external carcass examination (non-compliances could trigger adding an appropriate sub-element of the Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance to the scope of the PCI case)
• after post-mortem inspection or examination, all viscera including the digestive system (oesophagus, crop, intestines, cloaca), respiratory system (lungs, trachea), urinary system (with or without kidneys) and reproductive system (for mature poultry), is removed from the carcass before the final wash
• all pathological and processing defects are removed prior to chilling with the following exception:
  • condemned poultry legs may be removed after chilling if:
    • water immersion chiller is not used
    • condemned legs are identified prior to the carcass dressing standards (CDS)/final examination critical control point (CCP) step:
      • if knife cuts are used as identification, these cuts are easily seen from all sides of the carcass and are distinguishable from any other cuts
    • all condemned legs are removed prior to cut-up, boning, packaging or shipping
• prior to the chilling system, the epidermis is removed
• the inside and the outside of the carcass is adequately washed

Appropriate controls are applied when there is stoppage of evisceration (for example due to breakdown of evisceration line – refer to section "Chilling of poultry" of the Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance).

Partial dressing for poultry:

Performance criteria in section Full dressing for poultry of this OG apply, except for the following criteria:

• head and feet-on poultry carcasses:
  • the feet are free from visible contamination prior to venting
  • heads and feet will not present a contamination hazard
  • all carcass and equipment surfaces will be maintained visibly clean during operations
  • prior to chilling:
    • all pathological, processing and trimming defects of head and feet-on carcasses will been removed
    • the oral cavity and nostrils will be free of extraneous material
    • epidermis and toenails will be removed
  • the uropygial or oil gland may be left on the carcass when:
    • the carcass is labelled so as to indicate the presence of the oil gland
    • the oil gland is completely removed from carcass or carcass part which will be incorporated into meat product such as mechanically deboned meat or mechanically separated meat (MSM)
  • organoleptic sampling is performed as per written PCP, including at a frequency described in the PCP and record keeping
  • microbiological sampling is performed as per written PCP, including at a frequency described in the PCP and record keeping
• other kinds of partial dressing:
  • partial dressing does not hinder the detection of defects during the post-mortem evaluation of the carcass and its parts
  • the food animal did not present any deviation on ante-mortem examination or inspection

b. Preparation of edible parts

Poultry parts collected as edible must:

• be free from pathological lesions and contamination
• come from approved carcasses:
  • parts that are collected in a bulk container will all be condemned when any of the associated carcasses is condemned
• be prepared as follows, in order to identify them as edible:
  • hearts: the pericardium is removed, hearts are washed, drained and refrigerated
  • livers: the gall bladder is removed without release of bile on edible product, before washing and chilling of livers
  • gizzards: gizzard is separated from viscera, opened, the contents and lining removed, before washing and chilling, and contaminated fat on the outside surface of gizzards is removed
  • ova: no special preparation step is required
  • necks: no special preparation step is required
  • heads: preparation steps and requirements for poultry heads are the same as those stated for heads in section Head and feet-on poultry carcasses above
  • feet (or paws):
    • all edible feet or paw contact surfaces are maintained visibly clean during operations
    • edible feet ready for packaging are not contaminated by defective feet or paws during sorting, trimming and packaging operations
    • there is separation from other processing operations so that the poultry feet do not present a contamination hazard to other processed poultry products
    • there is zero tolerance for fecal contamination
    • the feet are removed at the tarsal joint
    • epidermis and the toenails are removed
    • only feet or paws free of fecal contamination are transferred to the edible product processing area
    • edible poultry feet or paws are chilled to 4°C or lower within 4 hours after scalding operations
    • organoleptic sampling is performed as per their written PCP, including at a frequency described in the PCP and record keeping
    • microbiological sampling is performed as per their written PCP, including at a frequency described in the PCP and record keeping
    • special circumstances:
      • if feet remain attached to the carcass until after the post-mortem inspection/detection, they do not present a contamination hazard
      • if feet are removed prior to post-mortem inspection/examination, the feet are not harvested from carcasses rejected or condemned for generalized pathology
      • if applicable, the feet or paws are sent under appropriate controls from a licensed slaughter establishment to another licensed establishment for scalding, cleaning and further preparation as an edible meat product as per written PCP

c. Controls on contamination and localized pathology

Licence holders must ensure the following:

• all the contamination from the carcasses, carcass parts and viscera is removed
• if the contamination is not removed, the carcasses, carcass parts and viscera are condemned/rejected

Licence holder may choose to handle carcasses accidentally contaminated with gastro-intestinal contents and carcasses with localized pathologies using salvage.

Performance criteria for salvage are as follows:

• salvaging is done within 15 minutes after being held offline
• a thorough outside carcass rinse with a sufficient water volume and pressure is required prior to salvage of parts
• salvaging operations are carried out expeditiously and hygienically
• carcasses are handled according to the disposition criteria
• salvaging station(s) do not become overloaded with a backlog of carcasses
• edible product is not contaminated by inedible product or contaminated equipment

If applicable, microbial control intervention to reduce the microbial pathogens to an acceptable level is used as per validation parameters for dressing, preparation of edible parts and salvage (non-compliances may trigger adding PCI sub-element (SE) 2.3 to the scope of PCI case)

Carcass parts collected for animal food, pharmaceutical, research , artistic or educational purpose meet the requirements stated in Industry guidance – Standards for the Management of Condemned and Inedible Food Animals and Meat Products.

Verification activities

The CFIA can perform an independent or correlation organoleptic test to assess the effectiveness of poultry feet or paw harvesting as well as head and feet-on poultry carcasses processes:

• for poultry feet or paw harvesting, the minimum frequency to meet domestic requirement can be found in section 2.5 of Industry guidance – Procedures for preparation of feet or paws (poultry), head and feet-on carcasses (poultry), head-on (rabbits) for edible purposes
• for head and feet-on poultry carcasses, the minimum frequency to meet domestic requirement can be found in section 3.5 of Industry guidance – Procedures for preparation of feet or paws (poultry), head and feet-on carcasses (poultry), head-on (rabbits) for edible purposes
• record the tests in a log as per Industry guidance – Procedures for preparation of feet or paws (poultry), head and feet-on carcasses (poultry), head-on (rabbits) for edible purposes
• the CFIA may perform an additional test at any time as a further assurance of process control or if they feel that standards are not being met for any reason

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Dressing and Edible Parts Verification task:

• perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• if applicable, at a random time selected by the licence holder, perform 1 correlation test for poultry feet or paw harvesting
  Date and time of this test are recorded in the DSDP
• if applicable, at a random time selected by the licence holder, perform 1 correlation test for head and feet-on poultry carcasses
  Date and time of this test are recorded in the DSDP
• perform additional activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

When not performing the Dressing and Edible Parts Verification task:

• perform the organoleptic test to meet domestic requirement for poultry feet or paw harvesting as well as head and feet-on poultry carcasses as stated above
• when a non-compliance is observed, add this implementation verification task or an appropriate sub-element task to the scope of the PCI case:
  • in general, when deficiencies in the written PCP are suspected, when a global review of the processes or intensive inspection is warranted, choose a sub-element task
  • if the implementation verification task is selected, follow guidance in section 6.2.1 of Operational procedure – Food preventive control inspection – Implementation verification
  • if a sub-element task is selected, follow guidance in section 6.2.1 and Annex 1 of Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to dressing procedures, preparation of edible parts and salvaging, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• observe procedures for conducting dressing procedures, preparation of edible parts and salvaging and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• if applicable, perform 1 correlation test for each of poultry feet or paw harvesting as well as head and feet-on poultry carcasses
• interview at least 1 person responsible for conducting dressing procedures, preparation of edible parts and salvaging to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying dressing procedures, preparation of edible parts and salvaging to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Post-mortem Verification

Legal authorities

SFCR 8, 47(2), 49, 70(1)(2), 86(1), 88, 89(6), 125(1)(d)(e), 148, 150, 153, 156, 160(1), 161, 162, 163, 164,166(1)(a)

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Industry guidance – Post-mortem evaluation procedure
• Incorporated by Reference – Fundamentals of the Post-mortem Examination Program
• Industry guidance and Operational guidance – Post-mortem examination program
• Poultry Inspection and Examination Data Collection Forms 2020 (accessible only on the Government of Canada network – RDIMS 3658610) (previously called Annex A Data Collection Forms)

Outcome

The licence holder meets the regulatory requirements related to implementing controls for post-mortem examination program (Modernized Poultry Inspection Program (MPIP)).

Rationale

Inadequate MPIP controls could lead to biological, chemical and physical hazards that present a risk of contamination of a food and products that do not meet commodity specific requirements.

Performance criteria

The MPIP requires a licence holder to perform a post-mortem examination of carcasses and to sort defective carcasses based on specified criteria.

To meet the performance criteria the licence holder:

• implements the following process controls and poultry rejection process (PRP) according to Industry guidance and Operational guidance – Post-mortem examination program:
  • evisceration standards (ES)
  • presentation standards (PS)
  • defect detection standards (DDS)
  • carcass dressing standards (CDS)
  • control implementation is recorded in the log provided by the CFIA or in a log that contains all the information required in the CFIA log:
    • refer to logs for ES, PS, DDS and CDS in Poultry Inspection and Examination Data Collection Forms 2020 (accessible only on the Government of Canada network – RDIMS 3658610)
• prepares the documents that set out information required (refer to SFCR 166(1)):
  • the findings of the post-mortem examination
  • the reason for any condemnation or rejection

Verification activities

The CFIA can perform an independent or correlation organoleptic test to assess the effectiveness of the implementation of MPIP controls:

• for PRP Rejection Correlation Test (RCT), PS, ES, DDS and CDS tests, the minimum frequency to meet domestic requirements can be found in sections 7.8, 8.1, 8.2, 8.3 and 8.4 of the Industry guidance and Operational guidance – Post-mortem examination program
• record the tests in the applicable log in Poultry Inspection and Examination Data Collection Forms 2020 (accessible only on the Government of Canada network – RDIMS 3658610) or in the PRP spreadsheet
• the CFIA may perform an additional test at any time as a further assurance of process control or if they feel that standards are not being met for any reason

Refer to section 8 of the Industry guidance and Operational guidance – Post-mortem examination program for guidance on independent and correlation tests.

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Post-mortem Verification task:

• perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
• when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• at a random time selected by the licence holder, perform 1 correlation test each for PS, ES, DDS and CDS tests
  Date and time of these tests are recorded in the DSDP
• record the name of the veterinarian, date and time of all PRP RCT conducted during the month in the DSDP
• perform additional activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

When not performing the Post-mortem Verification task:

• perform the PRP RCT, PS, ES, DDS and CDS tests to meet domestic requirement as stated above
• when a non-compliance is observed (for example when there are 3 consecutive corrective measure(s) evaluation tests rejected for any of the tests or the rejection process is out of control), add this implementation verification task or an appropriate sub-element task to the scope of the PCI case:
• in general, when deficiencies in the written PCP are suspected, when a global review of the processes or intensive inspection is warranted, choose a sub-element task
• if the implementation verification task is selected, follow guidance in section 6.2.1 of Operational procedure – Food preventive control inspection – Implementation verification
• if a sub-element task is selected, follow guidance in section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to MPIP controls, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• perform 1 correlation test each for PS, ES, DDS and CDS tests
• perform PRP RCT at least at the minimum frequency to meet domestic requirement (refer to section 7.8 of the Industry guidance and Operational guidance – Post-mortem examination program)
• interview at least 1 person responsible for conducting carcass dispositions, PS, ES, DDS and CDS tests to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying implementation of MPIP controls to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Reprocessing & Reconditioning Verification

Note: this task applies to implementation of both online and offline reprocessing and reconditioning.

Legal authorities

SFCR 8, 47(2), 49, 70(1)(2), 71, 86(1), 88, 89(1)(c)(vii), 125(1) (c)(e) (2), 126, 145, 146, 148, 156

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Operational Guidance – Poultry: evisceration floor procedures other than post-mortem
• Industry guidance – Standards to identify a meat product as edible
• Industry guidance – Dressing procedures and preparation of edible parts
• Industry guidance – Controls on contamination in red meat and poultry establishments
• Industry guidance – Microbial controls for meat product and food animals
• Industry guidance – Additional poultry and rabbit dressing, evisceration floor procedures
• Industry guidance – Poultry off-line and on-line reprocessing and reconditioning procedures
• Poultry Inspection and Examination Data Collection Forms 2020 (accessible only on the Government of Canada network – RDIMS 3658610) (previously called Annex A Data Collection Forms)

Outcome

The licence holder meets the regulatory requirements and is able to demonstrate control of hazards associated with offline and online reprocessing and reconditioning of poultry carcasses.

Rationale

Inadequate process control measures could lead to biological, chemical and physical hazards that present a risk of contamination of a food.

Performance criteria

Licence holder may choose to handle carcasses accidentally contaminated with gastro-intestinal contents and carcasses with localized pathologies using online reprocessing and reconditioning in MPIP establishments and offline reprocessing and reconditioning in both MPIP and traditional poultry establishments.

Performance criteria for reprocessing and reconditioning are as follows:

• for both online and offline reprocessing and reconditioning of carcasses, the licence holder has implemented the written PCP and ensures:
  • cross contamination by carcasses in contact with each other is avoided
  • if applicable, crops are removed prior reprocessing and reconditioning
  • sufficient water volume and pressure is used and if applicable, water volume and pressure used are as per validation parameters
  • rinse water during carcass rinsing procedures does not pool and rapidly exits the cavity
  • if applicable, microbial control intervention to reduce the microbial pathogens to an acceptable level is used as per validation parameters (non-compliances may trigger adding sub-element 2.3 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system to the scope of the PCI case)
  • appropriate carcass disposition, if applicable
  • organoleptic sampling is performed as per written PCP, including at a frequency described in the PCP and record keeping
  • microbiological sampling is performed as per written PCP, including at a frequency described in the PCP and record keeping
• for offline reprocessing and reconditioning of carcasses, the licence holder has implemented the written PCP and ensures:
  • offline reprocessing and reconditioning of carcasses is completed within 15 minutes after being held offline
  • carcasses are handled in a timely manner or affected carcasses are discarded as "plant rejects"
  • where the licence holder places carcasses directly into the chill system after offline reprocessing and reconditioning:
    • dressing is completed prior to the carcasses entering the chiller
    • the corrective actions for a failed organoleptic test apply only to offline reprocessing and reconditioning process
  • where the licence holder places carcasses on the evisceration line after offline reprocessing and reconditioning:
    • the corrective actions for a failed organoleptic test (CDS) apply to both the evisceration line and the offline reprocessing and reconditioning process
• for online reprocessing and reconditioning of carcasses, the licence holder has implemented the written PCP and ensures:
  • the location of cavity defect detectors is per written PCP:
    • upstream from online reprocessing/reconditioning equipment, or
    • downstream from online reprocessing/reconditioning equipment
  • the number of cavity defect detectors present online is as per written PCP
  • the version of DDS used is as per written PCP
  • additional personnel (like trimmers) identified as a part of the online reprocessing and reconditioning in written PCP are present online
  • the equipment identified as a part of the online reprocessing and reconditioning in written PCP are present online

Refer to appropriate verification task to verify that the licence holder meets the specific export requirements.

Verification activities

The CFIA can perform an independent or correlation organoleptic test to assess the effectiveness of the reprocessing and reconditioning processes:

• for offline reprocessing and reconditioning, the minimum frequency to meet domestic requirement can be found in section 8 of Industry Guidance – Poultry Off-line and On-line Reprocessing and Reconditioning Procedures
• for online reprocessing and reconditioning, the minimum frequency to meet domestic requirement can be found in Industry Guidance – Poultry Off-line and On-line Reprocessing and Reconditioning Procedures
• record the tests in a log as per Industry Guidance – Poultry Off-line and On-line Reprocessing and Reconditioning Procedures and Industry guidance and Operational guidance – Post-mortem examination program
• the CFIA may perform an additional test at any time as a further assurance of process control or if they feel that standards are not being met for any reason

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on how to add the PCI tasks to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Reprocessing & Reconditioning Verification task:

• perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• at a random time selected by the licence holder, perform 1 correlation test for organoleptic offline reprocessing and reconditioning test
  Date and time of this test are recorded in the DSDP
• at a random time selected by the licence holder, perform 1 correlation test for organoleptic online reprocessing and reconditioning test (CDS)
  Date and time of this test are recorded in the DSDP (separately from the test done for Post-mortem Verification task)
• perform additional activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

When not performing the Reprocessing & Reconditioning Verification task:

• perform the organoleptic tests to meet domestic requirement for both online and offline reprocessing and reconditioning as stated above
• when a non-compliance is observed (for example when there are 3 consecutive corrective measure(s) evaluation tests rejected for the CDS test), add this implementation verification task or an appropriate sub-element task to the scope of the PCI case:
  • in general, when deficiencies in the written PCP are suspected, when a global review of the processes or intensive inspection is warranted, choose a sub-element task
  • if the implementation verification task is selected, follow guidance in section 6.2.1 of Operational procedure – Food preventive control inspection – Implementation verification
  • if a sub-element task is selected, follow guidance in section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Document/records review

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to reprocessing and reconditioning, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• observe procedures for conducting both offline and online reprocessing and reconditioning and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• perform 1 correlation test for offline reprocessing and reconditioning and 1 correlation test for online reprocessing and reconditioning (CDS)
• interview at least 1 person responsible for conducting offline reprocessing and reconditioning to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for conducting online reprocessing and reconditioning to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying offline and online reprocessing and reconditioning to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Retained Water Verification

Legal authorities

SFCA 6(1), SFCR 8, 9 (1), 86(1), 88, 89(1)(c)(vii), 199(1), 201, 203(1), 212(1), 214, 215, 217, 218(1)(a)

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Incorporated by Reference – Canadian Standards of Identity: Volume 7 – Meat Products
• Industry guidance – Poultry and rabbit meat refrigeration, chilling, and freezing procedures
• Industry guidance – Poultry water retention control program
• Food labelling for industry

Outcome

Licence holder meets regulatory requirements related to retained water control of raw single-ingredient poultry products.

Rationale

Inadequate controls of poultry water retention could result in poultry products not meeting Canadian standards for identify requirements. Proper implementation of the licence holder's PCP prevents product packaging and labelling in a false and misleading manner.

Performance criteria

The water retention in poultry products will be validated and monitored by the licence holder and thus, will ensure that:

• the written program is effective in controlling water retention
• the final product meets regulatory compliance on an on-going basis

The licence holder demonstrates that the water retention controls meet the following criteria:

• the implementation is carried out as mentioned in the written PCP, in particular:
  • the frequency of verification (validation, ongoing monitoring)
  • the number of lots sampled
  • the selection of the sample lots
  • the sample size determination
  • the calculation of the percentage of weight gain or loss
  • lot acceptance/rejection decision (including the decision to conduct ongoing monitoring for product that retained water)
  • corrective action if deviations occurred
  • records are completed as per written PCP
• the process at the establishment (type of washing and chilling system and the configuration of the chiller/cooler system) reflect the process details in the written PCP
• if applicable, ongoing monitoring demonstrates that the process parameters implemented are the same as validation parameters
• the product meets the regulatory requirement for water retention
• the water retention declaration, if present, is not false or misleading

Verification activities

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Retained water Verification task:

• perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• select at least 1 product that is subjected to retained water control program, all the processes associated with this product that are subjected to retained water control program and all labels associated with this product
• perform activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Examples of products and processes subjected to and exempted from retained water control program can be found in:

• section 4.1 of Industry guidance – Poultry water retention control program
• sections 5.4 and 5.5 of Industry guidance – Poultry and rabbit meat refrigeration, chilling, and freezing procedures

Note: ongoing monitoring of a product is not applicable when the initial validation demonstrates that product does not retain water. In such cases, verification activities are limited to verifying that the process parameters continue to reflect the process details in the written PCP and the labelling of the product is not false or misleading for water retention declaration.

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to retained water control program, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring processes and products back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• for the product selected, observe the processes (type of washing and chilling system and the configuration of the chiller/cooler system) and parameters used for these processes to determine if they continue to reflect the process details in the written PCP
• review the labels of the product to determine that they do not contain a false or misleading water retention declaration
• if applicable, observe licence holder performing a validation or ongoing monitoring test for retained water control program for this product and verify the following:
  • validation or ongoing monitoring is conducted as specified by the licence holder's written PCP
  • ongoing monitoring is effective in controlling the non-compliances as intended
• interview at least 1 person responsible for performing a validation or ongoing monitoring test to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying implementation of the retained water control program to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring processes and products back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Sampling Protocol

Legal authorities

SFCR 47(1)(2), 71, 86(1), 86, 88, 89

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline: Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Operational guideline: Domestic poultry pathogen reduction programs
• Industry guidance – Pathogen Reduction Monitoring Program for Salmonella and Campylobacter for raw poultry
  • Annex - Sampling procedures for Salmonella spp. and Campylobacter spp. in raw poultry
  • Interim performance standard for chicken parts, comminuted chicken and comminuted turkey
• Industry guidance – Process Verification Monitoring Program for generic E. coli – Biotype I for raw poultry
  • Annex – Sampling procedures for generic E. coli in raw poultry
• Industry guidance – Sampling procedure
• Risk profile of Salmonella and Campylobacter in secondary poultry species (internal access only – RDIMS 10662000)

Outcome

Licence holder meets regulatory requirements related to the Pathogen Reduction Monitoring Program (PRMP) and the Process Verification Monitoring Program (PVMP) for poultry products.

Rationale

Inadequate controls of PRMP and PVMP could lead to biological hazards that present a risk of contamination of a food.

Performance criteria

The PRMP and PVMP applies to all poultry slaughter establishments. Please note that only certain poultry products are subject to the PRMP and PVMP requirements.

To meet these performance criteria, the PCP of the licence holder includes the following details:

• hazards analysis that identifies bacteria from Industry guidance – Pathogen Reduction Monitoring Program for Salmonella and Campylobacter for raw poultry and Industry guidance – Process Verification Monitoring Program for generic E. coli – Biotype I for raw poultry (Salmonella, Campylobacter spp. and generic E. coli biotype 1) as biological hazards likely to occur or a rationale why they are not likely to occur in a particular class of poultry slaughtered at the establishment
• list of products that are within the scope of PRMP and PVMP:
  • for PRMP, products are grouped by applicable performance standard and ranked in descending volume of production (from type and subtype most produced to type and subtype least produced)
  • for PRMP, refer to section 6.2.1 of the Operational guideline: Domestic poultry pathogen reduction programs for sampling scenarios and the low volume production
  • for PVMP, refer to section 6.2.2 of the Operational guideline: Domestic poultry pathogen reduction programs for the modified sampling frequency
• type, location and concentration of microbial control used to reduce microbial levels and/or eliminate contamination, and these controls have been validated for normal operating conditions (non-compliances may trigger adding sub-element 2.3 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system to the scope of the PCI case)
• performance standard used for PRMP and process verification criteria used for PVMP
• description of the sampling plan:
  • number of samples to be taken
  • who takes samples
  • when will the samples be taken
  • where will the samples be taken
  • how random sampling will be achieved
  • list of employees who have completed the required training for sampling
• pre-sampling preparation procedure:
  • tasks to be performed prior to sample collection
  • materials needed for sample collection
  • verifying the suitability of materials before sampling
• description of sampling procedures:
  • how a sample will be taken
• description of shipping procedures:
  • identify the person who packages samples
  • location where packaging will be done
  • location where samples are kept pending shipment
  • identify the person who ships samples
  • where are samples shipped for testing
  • how are samples shipped (shipping agent)
  • how temperature is maintained
  • means to tamper-proof and protect the integrity of samples
• testing laboratory details:
  • name of the laboratory used to perform microbiological tests
  • proof of the laboratory's current accreditation for the required testing
  • for in house testing, how accredited laboratory equivalent procedures are maintained and how employees are trained to perform testing
• analytical procedures/method used:
  • the name and/or identification number of the method used
  • proof that method used is from the Association of Official Agricultural Chemists (AOAC), Standards Council of Canada (SCC) or from another recognized scientific body
  • only accredited testing methods are used by in-house and off-site labs for the required PRMP and PVMP testing
• procedures for the verification activities:
  • on-site observation, interview, written PCP and record review to verify that PRMP and PVMP are implemented as written and are effective in meeting the prescribed standards (including verification of effectiveness of corrective actions)
• corrective action procedures:
  • description of the corrective action procedures when the PRMP/PVMP is out of control
  • description of the procedures to evaluate the effectiveness of the corrective action procedures

Verification activities

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Sampling Protocol task:

• perform this task at the a frequency described in perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• select both the PVMP and PRMP written protocols
• perform activities described in "Document/ record review" and "On-site: observation and interview" sections below
• refer to sections 6.2.3 and 6.2.4 of the Operational guideline: Domestic poultry pathogen reduction programs for guidance on the compliance determination

Note: the CFIA only verifies the written PCP when performing this task. The CFIA verifies implementation of the PRMP and PVMP using a separate task (refer to Sampling Verification task in this document).

Document/records review

• review the PCP for PRMP and PVMP to verify compliance to regulatory requirements, including applicable PCP requirements set out in SFCR 89 and performance criteria above

On-site: interview

• interview at least 1 person responsible for preparing, keeping and maintaining PRMP and PVMP, to determine if they understand regulatory requirements and are following procedures as set out by the licence holder for preparing, keeping and maintaining PRMP and PVMP

Sampling Verification

Legal authorities

SFCR 47(2), 71, 86(1), 88, 89

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline: Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Operational guideline: Domestic poultry pathogen reduction programs
• Industry guidance – Pathogen Reduction Monitoring Program for Salmonella and Campylobacter for raw poultry
  • Annex - Sampling procedures for Salmonella spp. and Campylobacter spp. in raw poultry
  • Interim performance standard for chicken parts, comminuted chicken and comminuted turkey
• Industry guidance – Process Verification Monitoring Program for generic E. coli – Biotype I for raw poultry
  • Annex – Sampling procedures for generic E. coli in raw poultry
• Industry guidance: Sampling procedure

Outcome

Licence holder meets regulatory requirements related to the Pathogen Reduction Monitoring Program (PRMP) and the Process Verification Monitoring Program (PVMP) for poultry products.

Rationale

Inadequate controls of PRMP and PVMP could lead to biological hazards that present a risk of contamination of a food.

Performance criteria

The PRMP and PVMP applies to all federal poultry slaughter establishments. Please note that only certain poultry products are subject to the PRMP and PVMP requirements.

To meet these performance criteria, the licence holder implements PRMP and PVMP protocols as per written PCP for the following:

• products selected for implementation of PRMP and PVMP
• type, location and concentration of microbial control (non-compliances may trigger adding sub-element 2.3 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system to the scope of the PCI case)
• sampling plan
• pre-sampling preparation procedure
• sampling procedures
• shipping procedures
• testing laboratory
• analytical procedures/method used
• performance standard used for PRMP and process verification criteria used for PVMP
• implementing effective corrective action when the PRMP/PVMP is out of control, including the identification of a positive trend
• verification activities
• records will be kept for a period of not less than 24 months

For detailed performance criteria, please refer to "performance criteria" in Sampling Protocol task section of this OG.

Verification activities

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Sampling Verification task:

• perform this task at the a frequency described in perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add Sampling Protocol task of this OG to the scope of the inspection case (refer to guidance in section 6.2.1 of Food preventive control – Implementation verification)
• select both the PVMP and PRMP implementation
• perform activities described in "Document/ record review" and "On-site: observation and interview" sections below
• refer to sections 6.2.3 and 6.2.4 of the Operational guideline: Domestic poultry pathogen reduction programs for guidance on the compliance determination

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to PRMP and PVMP, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• observe procedures for implementing PRMP and PVMP and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• interview at least 1 person responsible for implementing PRMP to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for implementing PVMP to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying implementation of PRMP and PVMP to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Note: refer to section 7.0 of the Operational guideline: Domestic poultry pathogen reduction programs for reporting the industry results for Pathogen Reduction Performance Standards.

Traditional Post-mortem Verification

Legal authorities

SFCR 8, 47(2), 49, 70(1), 86(1), 88, 89(1)(c)(vii), 125(1)(c)(d)(e), 126, 146, 148, 149(1)(2), 152, 156

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Operational Guidance – Poultry Traditional Inspection
• Industry guidance – Post-mortem evaluation procedure
• Industry guidance and Operational guidance – Post-mortem examination program
• Industry guidance – Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products
• Presentation Log – Traditional Poultry Inspection (accessible only on the Government of Canada network – RDIMS 11140602)

Outcome

The licence holder meets the regulatory requirements related to implementing controls for traditional poultry inspection.

Rationale

Inadequate process control measures could lead to biological, chemical and physical hazards that present a risk of contamination of a food and products that do not meet commodity specific requirements. Consistent presentation of carcasses and viscera, correlation between carcass and viscera, operating within the approved line speed and reduced evisceration accident contribute to the effectiveness of post-mortem inspection and the effectiveness of critical control points.

Performance criteria

Under traditional poultry inspection, a CFIA inspector inspects the carcass exterior, the abdominal cavity and the corresponding viscera of each carcass.

It is the responsibility of the licence holder to ensure that all carcasses and parts are presented for post-mortem inspection in such a way as to permit proper inspection by CFIA. Loss of evidence of disease on the carcass, in the cavity and on the viscera caused by inadequate presentation or evisceration accident are examples of hazards that must be controlled.

To meet the performance criteria the licence holder:

• implements controls ensuring consistent presentation of carcasses and their viscera, including their correlation until the post-mortem inspection is completed and in manner to avoid a loss of evidence:
  • a control measure to ensure the poultry carcasses and their viscera are presented in a consistent manner to allow observation of all parts described in Industry guidance – Post-mortem evaluation procedure
  • a control measure to ensure the correlation of carcasses and viscera
  • a control measure for correcting the following defects before presenting the carcass to the inspector:
    • not opened: no opening cut made in the carcass
    • not drawn: carcass with opening cut made but with viscera insufficiently drawn to permit inspection
    • 2 legs out of shackle: carcass hung by the neck or wing

• implements a control measure to ensure the line speed does not exceed the maximum allowed in Industry guidance – Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products

  Note: the maximum line speeds listed in this industry guidance mentioned above are permitted only under optimal conditions consistent with acceptable presentation, average incidence of pathology (disease) and effective process control over trimming/dressing defects and evisceration accidents.

• implements controls measure ensuring no defect is removed prior to the completion of the post-mortem inspection unless it is authorized by the veterinary inspector
• implements a control measure to ensure the helper, employee positioned next to the inspector, as directed by the inspector:
  • removes identified carcasses and corresponding viscera from the evisceration line for veterinary examination or for disposal
  • removes carcasses with defects for offline salvaging or reprocessing/reconditioning
  • records the reason for rejecting each carcass as instructed by the CFIA inspector
  • trims abnormal localized conditions and corrects minor dressing errors
• implements controls measure to prevent evisceration accident from interfering with defect detection:
  • the evisceration standards (ES), as described in Industry guidance and Operational guidance – Post-mortem examination program, must be used
  • control implementation is recorded in the log provided by the CFIA or in a log that contains all the information required in the CFIA log:
    • refer to log for ES in Poultry Inspection and Examination Data Collection Forms 2020 (accessible only on the Government of Canada network – RDIMS 3658610)

Verification activities

The CFIA can perform an independent or correlation organoleptic test to assess the effectiveness of controls for consistent presentation, correlation, line speed and evisceration accidents:

• for traditional poultry presentation standards (PS) test, the minimum frequency to meet domestic requirement can be found in section 7 of the Operational Guidance – Poultry Traditional Inspection
• for evisceration standards (ES) test, the minimum frequency to meet domestic requirement can be found in section 8.1 (subsection "Verification by the CFIA") of Industry guidance and Operational guidance – Post-mortem examination program
• record the tests in a log as per Operational Guidance – Poultry Traditional Inspection and Industry guidance and Operational guidance – Post-mortem examination program
• the CFIA may perform an additional test at any time as a further assurance of process control or if they feel that standards are not being met for any reason

Refer to section 8 of the Industry guidance and Operational guidance – Post-mortem examination program for guidance on independent and correlation ES tests.

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Traditional Post-mortem Verification task:

• perform this task at the a frequency described in perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• at a random time selected by the licence holder, perform 1 correlation ES test
  Date and time of this test are recorded in the DSDP
• at a random time selected by the CFIA, perform 1 traditional poultry PS test
  Date and time of this test are recorded in the DSDP
• perform additional activities described in "Document/record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

When not performing the Traditional Post-mortem Verification task:

• perform the ES and traditional poultry PS tests to meet domestic requirement for traditional poultry inspection as stated above
• when a non-compliance is observed (for example when there are 3 consecutive corrective measure(s) evaluation tests rejected for the ES test or when inspector helper / trimmer repeatedly does not follow directions from the inspector), add this implementation verification task or an appropriate sub-element task to the scope of the PCI case:
  • in general, when deficiencies in the written PCP are suspected, when a global review of the processes or intensive inspection is warranted, choose a sub-element task
  • if the implementation verification task is selected, follow guidance in section 6.2.1 of Operational procedure – Food preventive control inspection – Implementation verification
  • if a sub-element task is selected, follow guidance in section 6.2.1 and Annex 1 of Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to traditional post-mortem inspection, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• observe procedures for implementing control for traditional poultry inspection and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• perform 1 correlation ES test and 1 traditional poultry PS test
• interview at least 1 person responsible for implementing control for traditional poultry inspection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying implementation of control for traditional poultry inspection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Rabbit

Table 2: Recording inspection data in Digital Service Delivery Platform (DSDP)

Dressing and Edible Parts Verification

Legal authorities

SFCR 1, 8, 47(2), 49, 70(1)(2), 71, 86(1), 88, 89(1)(c)(vii), 125(1)(c)(d)(e)(2), 126, 145, 146, 148, 149, 152, 156

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Industry guidance – Standards to identify a meat product as edible
• Industry guidance – Standards for the Management of Condemned and Inedible Food Animals and Meat Products
• Industry guidance – Dressing procedures and preparation of edible parts
• Industry guidance – Controls on contamination in red meat and poultry establishments
• Industry guidance – Microbial controls for meat product and food animals
• Industry guidance – Additional poultry and rabbit dressing, evisceration floor procedures
• Industry guidance – Procedures for preparation of feet or paws (poultry), head and feet-on carcasses (poultry), head-on (rabbits) for edible purposes
• Module C-4: Rabbit slaughter (accessible only on the Government of Canada network – RDIMS 10712949)

Outcome

The licence holder meets the regulatory requirements and is able to demonstrate control over hazard associated with dressing procedures, preparation of edible parts and controls on contamination and localized pathology.

Rationale

Inadequate process control measures could lead to biological, chemical and physical hazards that present a risk of contamination of a food and products that do not meet commodity specific requirements.

Performance criteria

The licence holder must ensure that all dressing, preparation of edible parts and controls on contamination and localized pathology procedures are carried out in accordance with the guidance documents and regulatory requirements.

To meet the performance criteria the licence holder processes meet the criteria below.

a. Dressing procedures

Full dressing for rabbits:

• the head is removed after stunning
• the stick wound or bleeding area surface is removed
• the free leg is severed at the tibiotarsal joint
• a shallow cut is made in the skin between the hind legs in inguinal area
• any overlaying/hanging skin on tibiotarsal joint is removed
• skin is removed from the carcass by pulling down from the free leg, reflecting away from the carcass towards front feet
• dressing is performed without causing contamination by loose hair
• the feet are removed
• the carcass is eviscerated (the respiratory, digestive, reproductive and urinary systems, except the kidneys, and the other thoracic and abdominal organs are removed):
  • during the evisceration process, the intestines, bladder, stomach and spleen may be removed before inspection (unless the inspector has given other instructions), as they do not contribute to the inspection process and carry risk of carcass contamination
  • the kidneys are decapsulated before they are presented for inspection and remain attached to the carcass
  • the liver may be left attached to the carcass after removal of the gall bladder or be presented separately for inspection
  • the heart and lungs are brought out of the thoracic cavity for post-mortem inspection of the organs and inspection of the thoracic cavity
• after post-mortem inspection, all viscera including the digestive system, respiratory system, urinary system (with or without kidneys) and reproductive system, is removed from the carcass before the final wash
• all pathological and processing defects are removed prior to chilling
• carcass is free of all types of visible contamination before the final wash:
  • zero tolerance for contamination requires that no fecal contamination be found prior to the final carcass wash
• final carcass wash, inside and outside, is to be used to clean the carcass, improve microbiological quality prior to chilling and remove any residual hair
• carcass contamination from dirty hands, knives, hair during pelt removal and pelts must be avoided (non-compliances may trigger adding sub-element 3.1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system to the scope of the PCI case)

Partial dressing for rabbits:

Performance criteria in section Full dressing for rabbits of this OG apply, except for the following criteria:

• head-on rabbit carcasses:
  • all skin and hair is completely removed from the head
  • head, oral and nasal cavities are free of disease, discharge and visible contamination
  • this product will not present a contamination hazard
• other kinds of partial dressing:
  • partial dressing does not hinder the detection of defects during the post-mortem evaluation of the carcass and its parts
  • the food animal did not present any deviation on ante-mortem examination

b. Preparation of edible parts

Rabbits parts collected as edible are:

• free from pathological lesions (for example parasites, tumours, abscesses) and contamination
• come from approved carcasses:
  • parts that are collected in a bulk container will all be condemned when any of the associated carcass is condemned
• prepared as follows, in order to identify them as edible:
  • hearts: the pericardium is removed and after washing, hearts are drained and refrigerated
  • liver: the gall bladder is removed without release of bile on edible product, before washing and chilling of livers
  • urinary bladder: any bladder harvested for edible purposes is:
    • emptied
    • rinsed until visibly clean
  • gastro-intestinal tract: any portion of the gastro-intestinal tract harvested for edible purposes is:
    • emptied
    • rinsed until the water dripping from the product runs clean
    • trimmed of any contamination or pathological lesion
  • lungs/trachea: the trachea and the main bronchi are to be split to ensure no presence of parasites or contamination and the trachea is washed
  • spleens: no special preparation step is required
  • ova: no special preparation step is required
  • necks: no special preparation step is required
  • heads: preparation steps and requirements for rabbit heads are the same as those stated for heads in section Partial dressing for rabbits – head-on rabbit carcasses above
  • head meats:
    • the tongue, the cheek meat, the head meat, the snout or the lips can be harvested
    • tonsils (for example lingual) are removed
    • the thyroid gland and laryngeal muscles are removed
    • salivary glands and mucous membranes are removed
  • kidneys: no special preparation step is required
  • uteri: only uteri from mammals that have never been pregnant can be identified as edible
  • testicles and pizzle: no special preparation step is required
  • fatty tissue: no special preparation step is required
  • tails: no special preparation step is required
  • weasand/oesophagus meat: no special preparation step is required
  • mammary glands: only mammary glands of animals that have never been pregnant can be identified as edible
  • thymus: no special preparation step is required
  • eyes: no special preparation step is required
  • pancreas: no special preparation step is required
  • spinal cord: no special preparation step is required
  • salivary glands: no special preparation step is required

c. Controls on contamination and localized pathology

A licence holder cannot identify as edible any meat product that is contaminated. Fecal, ingesta and milk may contain pathogens that render meat products adulterated.

Description of theses defects can be found in section "Controls of contamination in red meat establishments" of Industry guidance – Controls on contamination in red meat and poultry establishments.

Performance criteria for controls on contamination and localized pathology are as follows:

• licence holder implements control measures to prevent, eliminate or reduce to an acceptable level the hazards such fecal, ingesta and milk contamination:
  • the licence holder has a zero tolerance approach over visible contamination such as fecal, ingesta and milk
• contamination of the meat products is prevented by ensuring hygienic procedures during at all steps of production, including dressing and evisceration:
  • carcass contamination from dirty hands, knives, hair and pelts during pelt removal must be avoided
  • procedures, including sticking and bleeding, are conducted in a hygienic manner with measures to avoid contamination, including, but not limited to:
    • ensuring that instruments/equipment are clean, and sanitized as necessary
    • avoid carcass with visible pathological defect or visible contamination contacting other carcasses
    • ensuring that blood is contained to a specific area
    • avoid having the carcass contact with splashing from the floor or unhygienic structures
    • avoid letting the carcass contact the floor or unhygienic structures
• contamination is promptly identified and hygienically removed
• any foreign matter (for example, grease, floor dirt, pus, hair) is promptly identified and hygienically removed or any parts contaminated with it is rejected
• carcasses are free from contamination before the final wash:
  • zero tolerance for contamination requires that no fecal contamination be found prior to the final carcass wash
• equipment should be cleaned and sanitized if it comes into contact with contamination (or parts that by nature can be considered contaminated/inedible), pathological defect or any biological, chemical or physical hazard
• the product is treated as inedible when the contamination cannot be eliminated by a treatment or process, or when a substance is distributed in the entire carcass or any meat product at unacceptable levels (for example, chemicals, veterinary drugs, allergens, etc.)
• non-compliances may trigger adding sub-element 2.1 or 3.1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system to the scope of the PCI case

Operators may elect to handle carcasses accidentally contaminated with gastrointestinal contents and carcasses with localized pathologies by salvaging the non-contaminated portions at salvage station.

Performance criteria for salvage are as follows:

• salvaging is done within 15 minutes after being held offline
• a thorough outside carcass rinse with a sufficient water volume and pressure is required prior to salvage of parts
• salvaging operations are carried out expeditiously and hygienically
• carcasses are handled according to the disposition criteria (refer to Module C-4: Rabbit slaughter (accessible only on the Government of Canada network – RDIMS 10712949))
• station(s) do not become overloaded with a backlog of carcasses
• edible product is not contaminated by inedible product or contaminated equipment

If applicable, microbial control intervention to reduce the microbial pathogens to an acceptable level is used as per validation parameters for dressing, preparation of edible parts and salvage (non-compliances may trigger adding sub-element 2.3 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system to the scope of the PCI case)

Carcass parts collected for animal food, pharmaceutical, research, artistic or educational purpose meet the requirements stated in guidance document Industry guidance – Standards for the Management of Condemned and Inedible Food Animals and Meat Products.

Verification activities

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Dressing and Edible Parts Verification task:

• perform this task at the a frequency described in perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• perform activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to dressing procedures, preparation of edible parts and salvaging, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• observe procedures for conducting dressing procedures, preparation of edible parts and salvaging and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• interview at least 1 person responsible for conducting dressing procedures, preparation of edible parts and salvaging to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying dressing procedures, preparation of edible parts and salvaging to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Retained Water Verification

Legal authorities

SFCA 6(1), SFCR 8, 9 (1), 86(1), 88, 89(1)(c)(vii), 199(1), 201, 203(1), 212(1), 214, 215, 217, 218(1)(a)

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Industry guidance – Poultry and rabbit meat refrigeration, chilling, and freezing procedures
• Industry guidance – Poultry water retention control program
• Industry guidance – Control programs: water retention in edible raw red meat products
• Food labelling for industry

Outcome

Licence holder meets regulatory requirements related to retained water control of raw single-ingredient meat products.

Rationale

Inadequate controls of water retention could result in meat products not meeting Canadian requirements. Proper implementation of the licence holder's PCP prevents product packaging and labelling in a false and misleading manner.

Performance criteria

The water retention in rabbit products will be validated and monitored by the licence holder and thus, will ensure that there are control measures in place to ensure that, at the time of packaging, there is no increase of the weight of the carcass and their parts as a result of water chilling or the water retained is declared as a part of the product name.

The licence holder demonstrates that the water retention controls meet the following criteria:

• the implementation is carried out as mentioned in the written PCP, in particular:
  • the frequency of verification (validation, ongoing monitoring)
  • the number of lots sampled
  • the selection of the sample lots
  • the sample size determination
  • the calculation of the percentage of weight gain or loss
  • lot acceptance/rejection decision (including the decision to conduct ongoing monitoring for product that retained water)
  • corrective action if deviations occurred
  • records are completed as per written PCP
  • the process at the establishment (type of washing and chilling system and the configuration of the chiller/cooler system) reflect the process details in the written PCP
• if applicable, ongoing monitoring demonstrates that the process parameters implemented are the same as validation parameters
• the product meets the regulatory requirement for water retention
• the water retention declaration, if present, is not false or misleading

Verification activities

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Retained Water Verification task:

• perform this task at the a frequency described in perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• select at least 1 product that is subjected to retained water control program, all the processes associated with this product that are subjected to retained water control program and all labels associated with this product
• perform activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Note: ongoing monitoring of a product is not applicable when the initial validation demonstrates that product does not retain water. In such cases, verification activities are limited to verifying that the process parameters continue to reflect the process details in the written PCP and the labelling of the product (for false or misleading water retention declaration).

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to retained water control program, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring processes and products back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• for the product selected, observe the processes (type of washing and chilling system and the configuration of the chiller/cooler system) and parameters used for these processes to determine if they continue to reflect the process details in the written PCP
• review the labels of the product to determine that they do not contain a false or misleading water retention declaration
• if applicable, observe licence holder performing the a validation or ongoing monitoring test for retained water control program for this product and verify the following:
  • validation or ongoing monitoring is conducted as specified by the licence holder's written PCP
  • ongoing monitoring is effective in controlling the non-compliances as intended
• interview at least 1 person responsible for performing the a validation or ongoing monitoring test to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying implementation of the retained water control program to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring processes and products back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

Traditional Post-mortem Verification

Legal authorities

SFCR 8, 47(2), 49, 70(1), 86(1), 88, 89(1)(c)(vii), 125(1)(c)(d)(e), 126, 146, 148, 149(1)(2), 152, 156

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline – Food regulatory response guidelines
• Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• Operational procedure – Food preventive control inspection – Implementation verification
• Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification
• Food animal slaughter PCI operational guidance
  • Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance
• Industry guidance – Post-mortem evaluation procedure
• Industry guidance – Standards for post-mortem evaluation of food animal carcasses
• Industry guidance – Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products

Outcome

The licence holder meets the regulatory requirements related to implementing controls for traditional rabbit inspection.

Rationale

Inadequate process control measures could lead to biological, chemical and physical hazards that present a risk of contamination of a food and products that do not meet commodity specific requirements. Consistent presentation of carcasses and viscera, correlation between carcass and viscera, operating within the approved line speed and reduced evisceration accident contribute to the effectiveness of post-mortem inspection and the effectiveness of critical control points.

Performance criteria

Rabbits can be inspected under traditional inspection only, where a CFIA inspector inspects the carcass exterior, the abdominal cavity and the corresponding viscera of each carcass.

It is the responsibility of the licence holder to ensure that all carcasses and parts are presented for post-mortem inspection in such a way as to permit proper inspection by CFIA. Loss of evidence of disease on the carcass, in the cavity and on the viscera caused by inadequate presentation or evisceration accident are examples of the hazards that must be controlled.

To meet the performance criteria the licence holder:

• implements controls ensuring consistent presentation of carcasses and their viscera, including their correlation until the post-mortem inspection is completed and in manner to avoid a loss of evidence:
  • implements controls ensuring the rabbit carcasses and their viscera are presented according to Industry guidance – Post-mortem evaluation procedure, including:
    • carcasses and parts are within reach of the inspector when it is necessary to handle them for inspection
    • carcasses and parts are not hidden by contamination or other visceral organs to an extent that it hinders the inspection
    • 50% or more of each carcass part is readily visible without manipulation by the inspector
    • during the evisceration process, the intestines, urinary bladder, stomach and spleen may be removed before inspection (unless the inspector has given other instructions), as they do not contribute to the inspection process and carry risk of carcass contamination
    • the kidneys are decapsulated before they are presented for inspection and remain attached to the carcass
    • the liver may be left attached to the carcass after removal of the gall bladder or may be presented separately for inspection
    • the heart and lungs are brought out of the thoracic cavity for post-mortem inspection of the organs and inspection of the thoracic cavity
    • the presentation standard in the control program has been agreed upon with the CFIA
    • a control measure to ensure the correlation of carcasses and viscera

• implements controls ensuring the line speed do not exceed the maximum allowed in Industry guidance – Guidance on Canadian Food Inspection Agency inspection stations for slaughter operation of food animals and meat products

  Note: the maximum line speeds listed in this industry guidance mentioned above are permitted only under optimal conditions consistent with acceptable presentation, average incidence of pathology (disease) and effective process control over trimming/dressing defects and evisceration accidents.

• implements controls ensuring no defect is removed prior to the completion of the post-mortem inspection unless it is authorized by the veterinary inspector
• provides 1 or more competent plant employees, referred to as a helper, who shall be positioned next to inspector and as directed by the inspector:
  • removes identified carcasses and corresponding viscera from the evisceration line for veterinary examination or for disposal
  • removes carcasses with processing defects for offline salvaging
  • trims abnormal localized conditions and correct minor dressing errors
• implements controls to prevent evisceration accident from interfering with defect detection

Verification activities

Refer to Operational guidance – Food Animal Slaughter PCI Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Traditional Post-mortem Verification task:

• perform this task at the a frequency described in perform this task at the a frequency described in Program Direction: Preventive control inspection frequencies for food (accessible only on the Government of Canada network)
• review licence holder's written PCP and CFIA reference material as necessary prior to conducting verification:
  • when a non-compliance in the written PCP is observed, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)
• perform activities described in "Document/ record review" and "On-site: observation and interview" sections below
• when a global review of the processes or intensive inspection is warranted, an inspector may add an appropriate sub-element task to the scope of the inspection case (refer to section 6.2.1 and Annex 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 1 – Poultry and Rabbit Slaughter PCI Operational Guidance)

Document/records review:

Review a representative cross-section of the documents/records to verify that:

• performance criteria, as stated above, are being implemented as per written PCP
• the documentation for verification procedures substantiates that the PCP, in relation to traditional rabbit post-mortem inspection, has been effectively implemented
• the records reflect non-compliant situations observed by CFIA
• the licence holder is effectively able to identify non-compliances, bring hazards back into control and prevent re-occurrence
• documents reflect the conditions observed on-site

On-site: observation and interview

• observe procedures for implementing control for traditional rabbit inspection and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• interview at least 1 person responsible for implementing control for traditional rabbit inspection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for verifying implementation of control for traditional rabbit inspection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least 1 person responsible for initiating actions to bring hazards back under control to determine if they understand and are following procedures as set out in licence holder's written PCP

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