Meat Inspection Regulations, 1990 (SOR/90-288)

Regulations are current to 2017-11-06 and last amended on 2014-06-13. Previous Versions

PART IVTrade

Meat Products for Export

 No operator shall identify as edible any meat product intended for export unless the meat product meets the requirements of the importing country and is packaged and labelled in accordance with section 122.

  • SOR/93-160, s. 10.
  •  (1) Subject to subsection (2), every operator shall package and label a meat product intended for export in accordance with the requirements of the importing country or, where no such requirements exist, shall package and label the meat product as required by Part III.

  • (2) Every operator shall ensure that a meat product that is produced for export as an edible meat product and does not meet the requirements of these Regulations for a meat product intended for sale, use or consumption as an edible meat product in Canada is, in addition to being packaged and labelled in accordance with all other requirements of these Regulations, labelled as being for export.

    • SOR/93-160, s. 10.

 In any meat inspection certificate used for the purpose of exporting meat products, a statement that the meat products are derived from food animals that received ante-mortem and post-mortem veterinary inspection at the time of slaughter means that the food animals were subjected to ante-mortem examination or ante-mortem inspection and that the meat products were subjected to post-mortem examination or post-mortem inspection, in accordance with these Regulations.

  • SOR/2001-167, s. 24.

 No person shall return or have returned to Canada a meat product that was exported from Canada unless the meat product is

  • (a) authorized for return by an inspector;

  • (b) delivered to a registered establishment that has the required facilities for a reinspection; and

  • (c) reinspected by an inspector.

  • SOR/2004-280, s. 22.

Meat Products for Import

 A meat product may be imported into Canada if

  • (a) the compositional standards and labelling requirements for the meat product are the standards and labelling requirements to which the meat product would have to conform if it were produced in a registered establishment in Canada;

  • (b) in the case of a meat product packaged in a hermetically sealed container, a code has not been used to replace the processing establishment number on the container;

  • (c) in the case of a meat product identified as edible, instead of being marked or stamped with the meat inspection legend, the meat product has been marked with the official inspection mark of the government of the country of origin, prescribed by the national legislation of that country, to indicate that the meat product has been prepared in an establishment operating in accordance with the national meat inspection legislation of that country;

  • (d) the words “Product of” and “Produit de”, followed by the name of the country of origin, are marked in a conspicuous manner in close proximity to the common name of the meat product on the label used in connection with the meat product;

  • (e) in the case of a meat product identified for use as animal food, the label bears the words “Plant Number” or “Numéro d’usine” followed by the number of the foreign establishment in which the meat product was prepared; and

  • (f) the meat product was manufactured in an establishment that was operating under a Hazard Analysis Critical Control Point (HACCP) principles based system determined by the President to be equivalent to the Food Safety Enhancement Program (FSEP) established by the Agency.

  • SOR/93-160, s. 11;
  • SOR/2001-167, s. 25;
  • SOR/2003-6, s. 96;
  • SOR/2004-280, s. 23;
  • SOR/2012-286, s. 30.

 The importer of a meat product who has been given a notice for the removal of the meat product from Canada referred to in subsection 18(1) of the Act shall present the meat product to an inspector for verification of the removal of the meat product at the time and place of its removal.

PART VAdministration

Inspection Services

[SOR/98-133, s. 4]

 In this Part,

designated paid holiday

designated paid holiday means a day specified in article M-20 of the Agreement between the Treasury Board and the Public Service Alliance of Canada — Master Agreement — (PSAC) 300; (jour férié désigné payé)

holiday

holiday[Repealed, SOR/95-510, s. 1]

import shipment

import shipment means a shipment of meat products covered by an official meat inspection certificate for the purpose of importing the meat products into Canada; (expédition liée à l’importation)

inspection station

inspection station means a place designated by the Director; (poste d’inspection)

scheduled work shift

scheduled work shift means a work shift that is agreed to by the President and an operator and that,

  • (a) in the case of a slaughter shift, does not exceed 7.5 hours per inspection station in one day and 37.5 hours per inspection station in one work week, excluding meal times, and

  • (b) in the case of a work shift other than a slaughter shift,

    • (i) does not exceed 7.5 hours in one day and 37.5 hours in one work week, excluding meal times, or

    • (ii) is scheduled between 6:00 a.m. and 6:00 p.m.; (période de travail établie)

slaughter shift

slaughter shift means a work shift during which the ante-mortem inspection and slaughter of animals and the post-mortem inspection of carcasses is carried out; (période de travail sur la chaîne d’abattage)

work shift

work shift[Repealed, SOR/93-147, s. 1]

work week

work week[Repealed, SOR/93-147, s. 1]

  • SOR/93-147, s. 1;
  • SOR/95-217, s. 3;
  • SOR/95-510, s. 1;
  • SOR/98-133, s. 5;
  • SOR/2000-183, s. 34;
  • SOR/2001-167, s. 26.

 Inspection of a registered establishment and the animals and meat products in it may be carried out outside a scheduled work shift or on a designated paid holiday, if

  • (a) the operator of the registered establishment submits a written request to the Executive Director, in a form approved by the Agency; and

  • (b) [Repealed, SOR/2000-183, s. 35]

  • (c) an inspector is available to carry out the inspection.

  • SOR/98-133, s. 6;
  • SOR/2000-183, s. 35;
  • SOR/2000-184, s. 80.

 [Repealed, SOR/95-510, s. 2]

  •  (1) The Director shall, in respect of an establishment registered for the processing or packaging and labelling of meat products, determine the minimum number of hours of inspection that is required per year for each scheduled work shift, by considering the following criteria:

    • (a) whether any of the following processes are being performed in the registered establishment and, if so, the number, type and combination of them:

      • (i) cutting, boning, slicing and comminuting,

      • (ii) cooking and smoking,

      • (iii) thermal processing,

      • (iv) preparation of dry and semi-dry fermented products,

      • (v) preparation of dehydrated products,

      • (vi) handling of ready-to-eat products,

      • (vii) curing,

      • (viii) use of bulk nitrate and nitrite salts,

      • (ix) rendering,

      • (x) mechanical deboning,

      • (xi) offal preparation, and

      • (xii) tripe and casing preparation;

    • (b) the level of integration of the activities set out in paragraph (a) with the other activities performed in the registered establishment;

    • (c) the physical size of the registered establishment, the layout of equipment and the type of equipment and technology used;

    • (d) the mix of products and the volume of production;

    • (e) work scheduling practices in the registered establishment; and

    • (f) where available, the inspection records of the registered establishment and of comparable registered establishments.

  • (2) The Director shall, in respect of an establishment registered for the slaughter of food animals, determine the number of inspection stations that is required per year within a scheduled work shift, by considering the following criteria:

    • (a) the animal species slaughtered;

    • (b) the method of carcass inspection used;

    • (c) the speed of the slaughter line; and

    • (d) the volume of production.

  • (3) The Director may, in respect of an establishment registered for the slaughter of food animals, provide on an annual basis one or more additional inspection stations within a scheduled work shift, if

    • (a) the operator of the registered establishment submits a written request to the Director, in a form provided by the Agency; and

    • (b) [Repealed, SOR/2000-183, s. 36]

    • (c) an inspector is available to provide the service.

  • (4) The Executive Director may, in respect of an establishment registered for the slaughter of food animals, provide on an hourly basis one or more additional inspection stations within a scheduled work shift, if

    • (a) the operator of the registered establishment submits a written request to the Executive Director, in a form provided by the Agency; and

    • (b) [Repealed, SOR/2000-183, s. 36]

    • (c) an inspector is available to provide the service.

  • (5) The operator of a registered establishment shall notify the Director in writing if either of the following situations occurs:

    • (a) there is a change in the operations of the registered establishment in respect of any of the criteria set out in subsection (1) or (2); or

    • (b) an additional inspection station provided in accordance with subsection (3) is no longer required.

  • (6) Where the Director is notified of a situation in accordance with subsection (5) or where the Director has other information that a situation referred to in that subsection has occurred, the Director shall re-determine the minimum number of hours of inspection required or the number of inspection stations required, as the case may be.

  • SOR/95-217, s. 4;
  • SOR/98-133, s. 7;
  • SOR/2000-183, s. 36;
  • SOR/2000-184, s. 80;
  • SOR/2004-280, s. 24(F);
  • SOR/2012-286, s. 31(F).
 
Date modified: