Meat Inspection Regulations, 1990

Version of section 57.1 from 2006-03-22 to 2012-12-13:

  •  (1) Every operator shall ensure that all personnel at the registered establishment who are involved in the examination, handling and slaughter of food animals, the examination, processing and handling of meat products, including inedible meat products, ingredients, packaging and labelling materials, the maintenance of equipment, the handling of chemical products and the cleaning and disinfecting of equipment and the premises, the development, implementation, maintenance and supervision of prerequisite programs, HACCP plans and other control programs

    • (a) receive appropriate training on hygienic practices, on personal hygiene and on the process and tasks for which they are responsible; and

    • (b) are qualified to perform their duties.

  • (2) For the purpose of complying with subsection (1), the operator shall develop, carry out and keep up-to-date a written training program for all persons in respect of whom that subsection applies.

  • (3) The training program shall meet the requirements of the provisions of the Manual of Procedures that deal with the training of personnel and shall include a description of the procedures for identifying the training needs of personnel.

  • (4) The operator shall keep records, in English or French, of the training of personnel.

  • SOR/2001-167, s. 9;
  • SOR/2004-280, s. 16.
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