Meat Inspection Regulations, 1990

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• (b) [Repealed, SOR/2000-183, s. 36]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