Appendix 2 – Red Meat Slaughter PCI Implementation Verification Tasks

On this page

• Ante-Mortem Document Verification
• MSIP Pilot Ante-Mortem Verification
• Post-Mortem Verification
• Traditional Post-Mortem Verification
• Dressing and Edible Parts Verification
• MSIP Pilot Post-Mortem Verification
• MSIP Pilot Dressing and Edible Parts Verification
• MSIP Pilot Presentation and Parts Correlation
• Retained Water Verification

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

Ante-Mortem Document Verification

Legal authorities

SFCR 8, 47(1)(2), 86(1), 88, 138(1), 139, 165(1)(a)(b)(c)(d)(f)(h), 165(2)(4), and 166(1)(2)

Reference documents

• Operational guidance – Standard Inspection Process (SIP)
• Operational guideline: Food Regulatory Response Guidelines
• Operational guidance – Red meat slaughter inspection (accessible only on the Government of Canada network – RDIMS 10870670)
• 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
• 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 – Equine information document (EID)

Outcome

The sourcing of incoming equines is controlled to achieve regulatory compliance.

Rationale

An inadequate EID could result in a non-compliance.

Performance criteria

• the licence holder ensures equine received are represented by the applicable Equine Information Document and additional documentation if required (for example, Equine Certification Document for US imported equine)
• the licence holder verifies the identity of equine delivered for slaughter based on the information provided in the information document
• appropriate corrective actions are implemented by the licence holder when non-compliance occurs
• the licence holder's identity verification was effective and implemented as required/described in the Equine identification document (EID)
• prior to slaughter, the licence holder has reviewed the information documents and found that the information provided is complete and acceptable before submitting the information document to the CFIA veterinarian
• equine presented for slaughter under a Lot Program have a current CFIA accepted identification method
• for equine enrolled in an accepted Lot Program; requirements surrounding the documents used and submission procedures are followed as per the Equine identification document (EID)
• no equine is slaughtered unless the slaughter has been authorized by an inspector
• effective procedures are in place to ensure EID claims made by owners/buying agents/feedlots are valid
• operator maintains signed contractual agreements from equine owners and transient agents (TA) presenting equine for slaughter permitting the CFIA to contact and conduct assessments of the means of record keeping, EID creation, EID maintenance and EID transfer including onsite verification

In addition the following information is necessary for the owner/TA verification:

• the name of any drug (permitted or non), and/or vaccine, and date of use, that has been administered to or consumed by the animal described on the relevant EID during the shorter of the following 2 periods: in the last 180 days (i.e. as described on the EID), or during the time the person owned the animal. (Note: Prior to responding, the person may wish to verify the medical and medication records of the animal; time should be allowed to do this. Keep track of the time required to gather the information for your report.)
• a description of any signs of illness or deviation from normal behaviour or appearance shown by the animal during the shortest of the following 2 periods: in the last 180 days (as per the EID), or during the time the person owned the animal.
• the source of information used or given to fill out the medication section of the EID (i.e. memory, records, etc.).
• a description of any additional items that may impact food safety (e.g. broken needles).
• the process that was used to fill out the EID (who, what, when, where, how – for each section) (e.g. Who signed the EID attesting to the information pertaining to the time of ownership indicated? What sections of the EID were completed and accurate when it was signed?)
• The equine may not be utilized for edible domestic consumption or edible export to countries that require EID equivalent documentation and procedures until (if applicable) the validity of the EID can be assured to the satisfaction of the CFIA through a follow up interview with the applicable owner or owner designate.
• If the owner refuses to answer questions or provides information which leads the inspector to suspect on reasonable grounds that the EID is inaccurate, the operator/ licence holder's control program is not effective.

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.

Note: This task must also be completed in response to the situations described below. The VIC or designate shall provide the details of the deficiencies to the plant operator/ licence holder. The operator/ licence holder shall take appropriate compliance action related to implicated animals or product if necessary as well as implement/enhance their ante-mortem control program procedures as required to enhance/assure the validity of EID. The CFIA will verify the effectiveness of the corrective actions taken by the operator/ licence holder to address the issue.

• When analysis indicates violative residue findings or residue findings when the related veterinary drug is not indicated on the related EID.
• When deficiencies are noted by CFIA when conducting assessments of the means of record keeping, EID creation, EID maintenance and EID transfer at auction locations, feedlots and buying agent assembly points other than auction locations.

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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• select at least at least one load of equine received on the day this task is performed and record the findings in the DSDP
• perform activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)

When not performing Ante-Mortem Document Verification task:

• perform ante-mortem inspection on each shipment of live horse as described in Red meat slaughter inspection (accessible only on the Government of Canada network – RDIMS 10870670)
• perform inspection of the EID and the results of the examination of the EID on each shipment of horses as described in section 4.1 or 5.0 of the Equine Information Document (EID) as applicable, and record your inspection on the applicable ante mortem record and/or DSDP as necessary.
• 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat 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 implementation of EID, 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 and at least one load of equine received and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• interview at least one person responsible for conducting EID review process to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one person responsible for verifying implementation of the EID review process to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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
• Obtain the relevant EID. Notify the operator/ licence holder which equine has been selected in order that the operator/ licence holder can control the animal or product pending the outcome of the interview. Contact the equine owner (or owner designated signee) by telephone and verify the performance criteria described above.

MSIP Pilot Ante-Mortem Verification

Legal authorities

SFCR 47(1)(2), 86(1), 88, 89, 125(1)(a)(b), 138, 139, 140, 165, and 166(1)(2)

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
• 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 – Food animal identification
• Industry guidance – Modernized Slaughter Inspection Program (MSIP) Hog

Outcome

The sourcing of incoming animals is controlled to achieve regulatory compliance.

Rationale

An inadequate ante-mortem examination could result in a non-compliance.

Performance criteria

• the operator/ licence holder has received assurance from producers that animal presented for slaughter are acceptable for human consumption and the operator/ licence holder verifies the accuracy and completeness of the food animal information document received (if applicable).
• all food animals are screened upon their arrival at the establishment.
• all food animals are examined by the operator/ licence holder within 24 hours of slaughter.
• all animals are observed in motion from all sides, including from the head and rear
• animals showing deviation from normal behaviour or appearance are identified, segregated and referred to an official veterinarian for a detailed inspection and instructions regarding disposition.
• animals suspected of presenting a chemical (e.g. veterinary drug residues), physical (e.g. broken needles) or biological hazard (e.g. reactors, heavily contaminated animals) are segregated.
• "BBQ" hogs are identified for detailed ante mortem inspection.
• lot identity, number of animals screened and number of suspects are recorded.
• the operator/ licence holder ensures that CFIA ante-mortem inspection was completed (completed CFIA 1438 or equivalent) before animals were presented for slaughter.

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.

Note: This task is only to be performed in establishments that have been operating under MSIP for less than 90 days (onboarding phase).

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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• select at least at least one load of equine received on the day this task is performed and record the findings in the DSDP
• perform activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)

When not performing Ante-Mortem Document Verification task:

• perform ante-mortem inspection on each shipment of live animals as described in Industry guidance – Modernized Slaughter Inspection Program (MSIP) Hog
• perform inspection of the live animals as described in the "Ante-mortem" section and record your inspection on Form 9.
• 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat 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 implementation of the ante-mortem screening of animals, 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 ante-mortem screening of animals and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• interview at least one person responsible for conducting ante-mortem screening of animals to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one person responsible for verifying implementation of ante-mortem screening of animals to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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, 41, 44, 47, 86, 88, 89(d), 125, 126, 145, 146, 147, 148, 149, 150, 156, 157, 158, 159, 160

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
• Incorporated by reference – Fundamentals of the Post-mortem Defect Management Program
• Industry guidance – Standards for post-mortem evaluation of food animal carcasses
• Industry guidance – Modernized Slaughter Inspection Program (MSIP) Hog
• Industry guidance – Post-mortem evaluation procedures
• Archived Guidance Annex B – High Line Speed Inspection System (HLIS) – Beef
• Archived Guidance Annex C – HACCP Based Slaughter Inspection Program (HIP) for Swine

Outcome

The post-mortem verification process is controlled to achieve regulatory compliance.

Rationale

Inadequate post-mortem verification 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

1. HIP

• Operator must respect the agreed upon line speed as per their PCP
• Parts are presented according to the schematic approved locally by the VIC
• Identity of carcass, parts and blood is maintained until the final carcass disposition.
• Operator performing the Presentation, Evisceration and FPS tests must follow the written protocol for:
  • Frequency of monitoring
  • Random selection of samples
  • Size of sample selected
  • Standards (accept/reject)
  • defect identification and defect classification
  • calculation of test scores
  • recording on appropriate form
  • initiation of corrective action procedures when standards are not met

2. HLIS

• Operator must respect the agreed upon line speed as per their PCP
• Parts are presented according to the schematic approved locally by the VIC
• Identity of carcass, parts and blood is maintained until the final carcass disposition.
• Operator performing the Presentation, Evisceration, FPS, Dehiding (e.g. Shewhart) tests ensures company personnel performing the function are accredited to do so and must follow the written protocol for:
  • correct location of sample selection (Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • random selection of samples (Presentation, Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • size of sample selected (Presentation, Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • accept/reject standards (Presentation, Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • defect identification (Presentation, Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • defect classification (Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • calculation of test scores (Presentation, Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • documentation on appropriate forms (Presentation, Evisceration, FPS (including FS and OCD), and Dehiding (e.g. Shewhart) tests.
  • the operator/ licence holder is working within the AQL established for the sampling plan under review. (HLIS)
  • corrective action procedures are initiated and documented when limits are not met.

3. MSIP

• Identity of carcass, parts and blood is maintained until the final carcass disposition.
• Operator is following written protocol for:
  • Presentation and examination of the head, viscera and carcass for the purpose of detecting defects
  • monitoring the effectiveness of the detection of defects of the carcass and its parts, taking corrective actions where necessary and verifying their effectiveness;
  • monitoring the effectiveness of measures taken with respect to the defects detected, including referral of generalized and systemic defects to the veterinary inspector and rejection
  • monitoring the overall effectiveness of the post-mortem defect management control program, taking corrective actions where necessary and verifying their effectiveness; and
  • reporting to an inspector, monitoring and verification results that are unsatisfactory according to the operator/ licence holder's control program.

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.

The CFIA can perform an independent test, correlation test, or verification inspection to assess the effectiveness of the implementation of HIP, HLIS and MSIP controls:

• for HIP tests, the minimum frequency to meet domestic requirements can be found in section 4.2.2 of the Archived Guidance Annex C – HACCP Based Slaughter Inspection Program (HIP) for Swine
• for HLIS tests, the minimum frequency to meet domestic requirements can be found in section 4.2 of the Archived Guidance Annex B – High Line Speed Inspection System (HLIS) – Beef
• for MSIP tests, the minimum frequency to meet domestic requirements can be found in the "Verification procedures" section of the Industry Guidance – Modernized Slaughter Inspection Program (MSIP) Hog
• record the tests in the applicable log
• 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

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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• perform one correlation test or verification inspection. Date and time of these tests/inspections are recorded in the DSDP.
• perform additional activities described in 'Document/ record review' and 'Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)

When not performing the Post-Mortem Verification task:

• perform the process control test/verification inspection to meet domestic requirement for HIP, HLIS and MSIP as stated above
• when a non-compliance is observed, or as per program direction (e.g. 3 consecutive failures in FPS) 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat 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 HIP, HLIS and MSIP 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 one correlation test, or verification inspection for each for HIP, HLIS and MSIP process control tests
• interview at least one person responsible for conducting process control testing to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one person responsible for verifying implementation of process control testing to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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

Traditional Post-Mortem Verification

Legal authorities

SFCR 8, 41, 44, 148, 149, 150, 156, and 160

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
• Industry guidance – Standards for post-mortem evaluation of food animal carcasses
• Industry guidance – Post-mortem evaluation procedures

Outcome

The post-mortem verification process is controlled to achieve regulatory compliance.

Rationale

Inadequate post-mortem verification 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

• Operator must respect the agreed upon line speed as per their PCP
• Carcasses and parts must be:
  • accessible for palpation
  • all organs are visible
  • the identity of carcass, parts and blood is maintained until the final carcass disposition
  • NB: In the case where a part of a carcass is missing or incomplete, the veterinarian or inspector may take into consideration the nature of this part, the condition of the carcass and the rest of the viscera, and the health status of the herd of origin to determine the disposition of this carcass and its parts. Corrective and preventive measures must be implemented by the operator to avoid such situations.

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 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• perform activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat 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 controls (line speed and parts correlation), 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 and/or interview at least one person responsible for conducting traditional post-mortem inspection process control testing (line speed and parts correlation) to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one person responsible for verifying implementation of traditional post-mortem inspection process control testing (line speed and parts correlation) to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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 8, 47, 86, 88, 89, 125, 126, 145, 146, 147, 148, and 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
• Industry guidance – Standards to identify a meat product as edible
• Industry guidance – Dressing procedures and Preparation of Edible Parts
• Industry guidance – Standards for the Management of Condemned and Inedible Food animals and Meat Products

Outcome

The dressing and edible parts verification process is controlled to achieve regulatory compliance.

Rationale

Inadequate dressing and edible parts verification 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

Bovine and cervid dressing (includes all farmed game animals):

• the lactating mammary glands and the mammary lymph nodes are removed
• the penis and the prepuce are removed
• the feet are removed prior to skinning the carcass: skin the area above and below where the leg will be cut
• the horns are removed, avoiding the opening of the skull
• the hide is removed, proceeding from shackle downward and reflecting away from the carcass
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus, followed by ligation (by tie or clip) of the rectum and neck of bladder and then inserting into a plastic bag for dropping into pelvic cavity
• the skinned head is removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• the tongue is dropped and palatine tonsils are removed to expose retro-pharyngeal lymph nodes (incised if establishment operates until MSIP)
• the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and tied-off  before evisceration
• the  carcass is eviscerated
• the carcass is split, except in the case of calves, after any contamination has been trimmed along the split line
• the spinal cord is completely removed from carcasses of Over Thirty Month (OTM) cattle before the final carcass wash, paying particular attention to the extremities; refer to the Specified Risk Material (SRM) document for additional information

Ovine and caprine dressing:

• the lactating mammary glands and the mammary lymph nodes are removed
• the penis and the prepuce are removed
• the feet are removed prior to skinning  the carcass: skin the area above and below where the  leg will be cut
• the horns are removed, avoiding the opening of the skull
• the hide is removed, proceeding from shackle downward and reflecting away from the carcass
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus, followed by a step to mitigate any leaking from the rectum (such as tying off, use of a clip, intussusception, plugging) before dropping into pelvic cavity
• the skinned head is removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
• the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and is tied-off  before evisceration
• the carcass is eviscerate

Equine dressing:

• the lactating mammary glands and the mammary lymph nodes are removed
• the penis and the prepuce are removed
• the feet are removed prior to skinning  the carcass: skin the area above and below where the  leg will be cut
• the hide is removed, proceeding from shackle downward and reflecting away from the carcass
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus, followed by ligation (by tie or clip) of the rectum and neck of bladder and then inserting into a plastic bag for dropping into pelvic cavity
• the skinned head is removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
• the carcass is eviscerated
• the carcass is split after any contamination has been trimmed along the split line

Ostrich, emu and rhea dressing:

• the feet are removed
• the skin is removed, including from the neck, after de-feathering the incision lines, proceeding from shackle downward and reflecting away from the carcass
• the carcass is vented by incising around cloaca and inserting the vent into a plastic bag for dropping into pelvic cavity
• the carcass is opened after all feathers and contamination have been removed/trimmed by:
  • in the case of ostriches: cutting side ribs and pulling down on breastplate
  • in the case of rheas and emus: splitting the breastplate alone the midline extending the opening toward the vent by an incision along the midline of the abdomen
• the evisceration begins with removal of red offal first (intestine friable)

Swine (hide-on dressing):

• all bristle, scurf and dirt is removed (including on the feet) by scalding, dehairing, singeing, resin-dipping, polishing , or shaving and the interdigital spaces are removed if necessary to meet this requirement
• any toenails are removed
• the carcass is washed prior to opening
• any bristle, scurf or dirt  that remains after washing is to be skinned/trimmed  immediately prior to opening
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus and dropping into the pelvic cavity
• the head is partially severed (drop) or fully removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• the carcass is eviscerated
• the carcass is split up to the neck
• the mandibular lymph nodes must be presented for inspection (incised if establishment operates under MSIP)

Swine (hide-off dressing):

• the carcass is washed prior to hide removal
• the lactating mammary glands and the mammary lymph nodes are removed
• the penis and the prepuce are removed
• the feet are removed prior to skinning  the carcass: skin the area above and below where the  leg will be cut
• the hide is removed, proceeding from shackle downward and reflecting away from the carcass
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus and dropping into the pelvic cavity
• the skinned head is partially severed (drop) or fully removed; the head is washed thoroughly, including nasal and oral cavities, prior to any cuts
• the carcass is eviscerated
• the carcass is split up to the neck
• the mandibular lymph nodes must be presented for inspection (incised if establishment operates under MSIP)

Swine (BBQ hogs dressing – market hogs and younger):

• All dressing procedures for hogs apply, except for head dropping and carcass splitting.

Recognised partial dressing:

• partial dressing, even when recognised, must be approved by CFIA
• it is always subject to the feasibility of conducting the post-mortem evaluation as intended, according to the Post-Mortem Evaluation Procedures document; accordingly some partial dressing procedures may not be allowed, for example, hide-on for veal
• because of special nature of partial dressing, added scrutiny is required to ensure that the outcomes described in the introduction of Post-Mortem Evaluation Procedures are met
• should any abnormality relating to a possible food safety concern be observed in the carcass or its parts, the veterinarian shall require that the partially dressed carcass be subjected to a full dressing procedure

Caprine (hide-on hair-off dressing):

• all hair and dirt (including on the feet) is removed by scalding, dehairing, singeing or shaving and the interdigital spaces are removed if necessary to meet this outcome
• any toenails are removed
• the carcass is washed prior to opening
• any hair or dirt that remains after washing is to be skinned/trimmed immediately prior to opening
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus, followed by a step to mitigate any leaking from the rectum (such as tying off, use of a clip, intussusception, plugging) before dropping into pelvic cavity
• the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
• the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and tied-off before evisceration
• the carcass is partially or fully eviscerated (as authorized by CFIA)

Ovine and Caprine (hide-on hair-on dressing):

• only clean animals or carcasses are eligible to proceed to hide-on hair-on dressing
• all hair is removed along incision lines by shaving and the hair is kept as short as possible
• all dirt is removed from feet
• the carcass is washed and any moisture retention in the hair will be minimized prior to opening
• any remaining dirt after washing is to be trimmed immediately prior to opening
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus, followed by plugging the bung before dropping into pelvic cavity
• the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• the tongue is dropped and the palatine tonsils are removed to expose retro-pharyngeal lymph nodes
• the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and tied-off before evisceration
• the carcass is partially or fully eviscerated (as authorized by CFIA)

Collection of carcass parts for edible purposes:

• parts are free from pathological lesions (for example, parasitic lesions, tumors, abscesses, etc.) and contamination
• parts are collected only from approved carcasses
  • parts collected in a bulk container will all be condemned when any of the associated carcass is condemned
• alternate practices to the specific part harvesting detailed below must be demonstrated as meeting the outcome of harvesting a safe food product, including as necessary, scientific risk assessments (for example, harvesting of equine kidneys)
• contact Operational Guidance and Expertise (OGE) when licence holder proposes to harvest portions other than those listed below
• specific parts harvesting performance criteria:
  • hearts – all species are eligible
    • the pericardium will be removed
    • the following criteria apply to all red meat species:
      • the heart will be cut open or inverted to ensure all blood clots are removed
      • all of the aorta and other major blood vessels are removed, leaving at most the 2 cm from their origin on the external surface of the heart
      • the os cordis, if applicable, is removed
      • after washing, hearts will be drained and refrigerated
  • liver – all species are eligible, except equine and wild game animal (because of heavy metal content, for example, Cadmium)
    • the gall bladder is removed without release of bile on edible product, before washing and chilling (it may be harvested separately)
    • for ruminants, the hepatic ducts are incised longitudinally to ensure absence of parasites (flukes)
    • any liver with major pathological defects is to be rejected (parasites, tumors, abscesses)
    • livers with minor scar lesions (for example, milk spots, parasitic scar lesions) need not be rejected if the product can be deemed/rendered acceptable to the consumer
  • urinary bladder – all species are eligible, as applicable
    • any bladder harvested for edible purposes must be:
      • emptied
      • rinsed until visibly clean
      • note: as set out in paragraph 125(2)(d) of the SFCR, a bladder cannot be part of a prepared meat product unless it has been prepared as a casing and meets section 126 of the SFCR
      • preparation of casings: in addition to the steps above, the mucosa must be removed, the bladder inverted, placed in brine for 12 hours and subsequently rinsed
      • please refer to the document Microbial controls to ensure that any refining products used are acceptable
      • edible status can be achieved in a separate establishment but control programs will need to address preservation of the product (for example, refrigeration, salting) and control over the product (labelling "for further preparation only" is required)
  • gastro-intestinal tract – distal ileum of all bovines is prohibited, otherwise all species eligible
  • any portion of the gastro intestinal (GI) tract harvested for edible purposes is to be
    • emptied
    • rinsed until the water dripping from the product runs clean
    • trimmed of any contamination or pathological lesion
    • note: as per 125(2)(d) of the SFCR, an intestine may only be included in a prepared meat product if it has been prepared as a casing
    • preparation of casings: in addition to the steps above, the mucosa must be removed from the portion of the gastro-intestinal tract
    • please refer to the document Microbial controls to ensure that any refining products used are acceptable
    • edible status can be achieved in a separate establishment but control programs will need to address preservation of the product (for example, refrigeration, salting) and control over the product (labelling "for further preparation only" is required)
  • lungs/trachea – all species are eligible
    • the trachea and the main bronchi are to be split to ensure no presence of parasites or contamination (including scald water)
    • the trachea will be washed
  • spleens – all species are eligible, as applicable, no preparation steps required
  • feet – all species are eligible
    • the feet are to be scalded and cleaned
    • the hooves, if applicable, are to be removed
    • the surface of the articulation that was exposed to contamination during the scalding and the cleaning is to be trimmed
  • brains/whole heads – bovines over 30 months are prohibited, otherwise all species are eligible
    • penetrative stunning methods should be avoided because of contamination and potential physical hazard (for example, bullet/slug) issue
    • blood clots to be removed
  • head meats – all species are eligible, as applicable
    • the tongue, the cheek meat, the head meat, the snout or the lips can be harvested
    • tonsils (for example, lingual) will be removed
    • the thyroid gland and laryngeal muscles are to be removed
    • salivary glands and mucous membranes are to be removed, although the diffuse portion of parotid gland may remain attached in swine
    • deboning on hook or rack is recommended
  • kidneys – all species are eligible, except equine, ostrich, emu, rhea, wild game animal (because of heavy metal content, for example, Cadmium)
  • uteri –all species are eligible except wild game animal (because of risk of Brucella).
    • only uteri from mammals that have never been pregnant can be identified as edible
  • testicles and pizzle – all species are eligible, except wild game animal (because of risk of Brucella)
    • the associated draining lymph nodes will be examined
  • fatty tissue – all species are eligible
  • tails – all species are eligible , as applicable
  • weasand/oesophagus meat – all species are eligible, as applicable
    • the oesophagus is to be harvested by cutting through its musculature distally adjacent to the rumen/stomach without cutting into the mucosal lumen of these organs
    • the oesophagus is then pulled away from the rumen/stomach
  • blood – all red meat species are eligible
    • blood is harvested using a closed container connected directly to a cannula or a hollow knife
    • the blood will be defribrinated by use of sanitized mechanical means (use of hands is unacceptable) or using an approved anti-coagulant to avoid the formation of clots
  • mammary glands/udder – all species are eligible (as applicable), except wild game animal (because of risk of Brucella)
    • only mammary glands of animals that have never been pregnant can be identified as edible
  • thymus – all species are eligible, as applicable
  • mechanically separated meat (MSM) or finely textured meat (FTM) –
    • the use of the vertebral column of over 30 month old cattle is prohibited, otherwise all species are eligible
    • if used in the preparation of MSM or FTM, the vertebral column of all eligible species must be free of spinal cord
  • eyes – bovines over 30 months are prohibited, otherwise all species are eligible
  • pancreas – all species are eligible
  • spinal cord – bovines over 30 months are prohibited, otherwise all species are eligible
  • salivary glands – all species are eligible, as applicable

Collection of carcass parts for animal food, pharmaceutical, research, artistic, or educational purposes:

• carcass parts collected for animal food, pharmaceutical, research , artistic or educational purpose meet the requirements stated in guidance documentStandards 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 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• perform activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat 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 carcass dressing or carcass parts collection, 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 carcass dressing or carcass parts collection and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• interview at least one person responsible for conducting carcass dressing or carcass parts collection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one person responsible for verifying implementation of carcass dressing or carcass parts collection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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

MSIP Pilot Post-Mortem Verification

Legal authorities

SFCR 8, 41, 44, 47, 86, 88, 89, 125, 126, 145, 146, 147, 148, 149, 150, 156, 157, 158, 159, 160

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
• Incorporated by reference – Fundamentals of the Post-mortem Defect Management Program
• Industry guidance – Standards for post-mortem evaluation of food animal carcasses
• Industry guidance – Modernized Slaughter Inspection Program (MSIP) Hog
• Industry guidance – Post-mortem evaluation procedures

Outcome

The post-mortem verification process is controlled to achieve regulatory compliance.

Rationale

Inadequate post-mortem verification 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

• Identity of carcass, parts and blood is maintained until the final carcass disposition.
• Operator is following written protocol for:
  • monitoring the effectiveness of the detection of defects of the carcass and its parts, taking corrective actions where necessary and verifying their effectiveness;
  • monitoring the effectiveness of measures taken with respect to the defects detected, including referral of generalized and systemic defects to the veterinary inspector and rejection
  • monitoring the overall effectiveness of the post-mortem defect management control program, taking corrective actions where necessary and verifying their effectiveness; and
  • reporting to an inspector, monitoring and verification results that are unsatisfactory according to the operator/ licence holder's control program.

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.

Note: This task is only to be performed in establishments that have been operating under MSIP for less than 90 days (onboarding phase).

The CFIA can perform verification inspections to assess the effectiveness of the implementation of MSIP controls:

• for MSIP tests, the minimum frequency to meet domestic requirements can be found in the "Verification procedures" section of the Industry Guidance – Modernized Slaughter Inspection Program (MSIP) Hog
• record the tests in the applicable log
• 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 the "Verification procedures" section of the Industry Guidance – Modernized Slaughter Inspection Program (MSIP) Hog for guidance on verification inspections.

When performing the MSIP Pilot 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• at one of the times determined by the System Inspector, perform the verification inspection. Date and time of these tests are recorded in the DSDP
• perform additional activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)

When not performing the MSIP Pilot Post-Mortem Verification task:

• perform the verification inspection as stated above
• when a non-compliance is observed or as per verification inspection guidance, 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 review 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 is selected, follow guidance in section 6.2.1 and appendix 1 ofOperational procedure – Food preventive control inspection – Implementation verification and Appendix 2 – Red Meat 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 MSIP 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

• observe and/or interview at least one person responsible for conducting MSIP process control testing to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one person responsible for verifying implementation of MSIP process control testing to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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

MSIP Pilot Dressing and Edible Parts Verification

Legal authorities

SFCR 8, 41, 44, 47, 86, 88, 89, 125, 126, 145, 146, 147, 148, 149, 150, 156, 157, 158, 159, 160

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
• Incorporated by reference – Fundamentals of the Post-mortem Defect Management Program
• Industry guidance – Standards for post-mortem evaluation of food animal carcasses
• Industry guidance – Modernized Slaughter Inspection Program (MSIP) Hog
• Industry guidance – Post-mortem evaluation procedures

Outcome

The dressing and edible parts verification process is controlled to achieve regulatory compliance.

Rationale

Inadequate dressing and edible parts verification 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

Bovine and cervid dressing (includes all farmed game animals):

• the lactating mammary glands and the mammary lymph nodes are removed
• the penis and the prepuce are removed
• the feet are removed prior to skinning  the carcass: skin the area above and below where the  leg will be cut
• the horns are removed, avoiding the opening of the skull
• the hide is removed, proceeding from shackle downward and reflecting away from the carcass
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus, followed by ligation (by tie or clip) of the rectum and neck of bladder and then inserting into a plastic bag for dropping into pelvic cavity
• the skinned head is removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• the tongue is dropped and palatine tonsils are removed to expose and present for inspection the incised retro-pharyngeal lymph nodes
• the oesophagus is separated from trachea and surrounding tissues (for example, rodding) and tied-off  before evisceration
• the  carcass is eviscerated
• the carcass is split, except in the case of calves, after any contamination has been trimmed along the split line
• the spinal cord is completely removed from carcasses of Over Thirty Month (OTM) cattle before the final carcass wash, paying particular attention to the extremities; refer to the Specified Risk Material (SRM) document for additional information

Swine (hide-on dressing):

• all bristle, scurf and dirt is removed (including on the feet) by scalding, dehairing, singeing, resin-dipping, polishing , or shaving and the interdigital spaces are removed if necessary to meet this requirement
• any toenails are removed
• the carcass is washed prior to opening
• any bristle, scurf or dirt  that remains after washing is to be skinned/trimmed  immediately prior to opening
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus and dropping into the pelvic cavity
• the head is partially severed (drop) or fully removed; the head is thoroughly washed, including nasal and oral cavities, prior to any cuts
• Incised mandibular lymph nodes must be presented for inspection
• the carcass is eviscerated
• the carcass is split up to the neck

Swine (hide-off dressing):

• the carcass is washed prior to hide removal
• the lactating mammary glands and the mammary lymph nodes are removed
• the penis and the prepuce are removed
• the feet are removed prior to skinning  the carcass: skin the area above and below where the  leg will be cut
• the hide is removed, proceeding from shackle downward and reflecting away from the carcass
• the brisket and midline of the abdomen are opened after contamination has been trimmed along the incision line
• the bung (rectum) is dropped by performing a circular cut around anus and dropping into the pelvic cavity
• the skinned head is partially severed (drop) or fully removed; the head is washed thoroughly, including nasal and oral cavities, prior to any cuts
• Incised mandibular lymph nodes must be presented for inspection
• the carcass is eviscerated
• the carcass is split up to the neck

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.

Note: This task is only to be performed in establishments that have been operating under MSIP for less than 90 days (onboarding phase).

When performing the MSIP Pilot 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• perform activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat 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 carcass dressing or carcass parts collection, 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 carcass dressing or carcass parts collection and verify that the performance criteria stated above are being implemented as per licence holder's written PCP
• interview at least one person responsible for conducting carcass dressing or carcass parts collection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one person responsible for verifying implementation of carcass dressing or carcass parts collection to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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

MSIP Pilot Presentation and Parts Correlation

Legal authorities

SFCR 8, 41, 44, 47, 86, 88, 89, 125, 126, 145, 146, 147, 148, 149, 150, 156, 157, 158, 159, 160

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
• Incorporated by reference – Fundamentals of the Post-mortem Defect Management Program
• Industry guidance – Standards for post-mortem evaluation of food animal carcasses
• Industry guidance – Modernized Slaughter Inspection Program (MSIP) Hog
• Industry guidance – Post-mortem evaluation procedures

Outcome

The presentation and parts correlation process is controlled to achieve regulatory compliance.

Rationale

Inadequate presentation and post-mortem correlation 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

• carcasses and parts are presented according to approved presentation standards

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.

Note: This task is only to be performed in establishments that have been operating under MSIP for less than 90 days (onboarding phase).

When performing the MSIP Pilot presentation and parts correlation 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• perform activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat 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 MSIP presentation standards, 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 at least ten carcasses and their parts and verify that the performance criteria stated above are met
• interview at least one person responsible for verifying implementation of line speed and parts correlation to determine if they understand and are following procedures as set out in licence holder's written PCP
• interview at least one 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), FDA 5(1)

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
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• Industry guidance – Control Programs: water retention in edible raw red meat products

Outcome

End products meet regulatory requirements including appropriate packaging, labelling, and product identification.

Rationale

Inadequate commodity controls could result in inaccurate and/or incomplete information on product label or identification; and/or end product that is not compliant.

Performance criteria

Operator/ licence holder is following their written protocol for:

• 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

The process at the establishment (type of washing and chilling system and the configuration of the chiller/cooler system) must reflect the process details in the written protocol.

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.

Note: This task is to be completed in establishments that are not United States (US) export eligible. The requirements in US export eligible establishments will be verified using Operational procedure - Food preventive control inspection – Implementation verification – Annex 2 – Export food - Implementation verification tasks.

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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)
• select at least one product that is subjected to a retained water control program, all the processes associated with this product, and all the labels associated with this product
• perform activities described in "Document/ record review" and "Onsite: 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 appendix 1 of Operational guideline – Food preventive control and traceability inspection – Compliance verification of a system and Appendix 2 – Red Meat Slaughter PCI Operational Guidance)

Examples of products and processes subjected to and exempted from retained water control program can be found in section 2.2 of Industry Guidance – Control Programs: water retention in edible raw red meat products.

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 procedures 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 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 one 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 one 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 one person responsible for initiating actions to bring processes and procedures back under control to determine if they understand and are following procedures as set out in licence holder's written PCP