SCHEDULE IV

(Section 2)

BISON GRADE STAMP

• SOR/95-129, s. 6.

55. Every operator of an establishment where poultry is slaughtered shall keep weekly records of the number and total weight of processed poultry prepared at the establishment during the week and retain the records for not less than one year.

56. There shall be three grades of poultry carcasses with the grade names Canada A, Canada Utility and Canada C.

57. A poultry carcass of the grade Canada A shall meet the requirements set out in subsections 3(16) to (18) and the following standards:

• (a) in the case of a chicken, chicken capon, Rock Cornish hen, mature chicken, old rooster, young turkey and mature turkey, not more than the wing tips and the tail have been removed from the carcass;

• (b) in the case of a young duck, mature duck, young goose, mature goose, young guinea and mature guinea, not more than the wing tips and the flat wings have been removed from the carcass;

• (c) the carcass is not deformed except for a slightly crooked keel bone that does not interfere with the normal placement of the meat;

• (d) the carcass is moderately plump breasted on both sides of the keel bone at the anterior end, with a moderate tapering of flesh towards the posterior end, and the keel bone at the anterior end does not project more than 3 mm beyond the flesh;

• (e) in the case of poultry, other than a turkey, the breast, thighs and back show evidence of fat cover;

• (f) in the case of a turkey, the carcass has deposits of fat in the main feather tract on each side of the breast as indicated by a pronounced thickening at the centre of each such area;

• (g) the carcass has no prominent discolourations exceeding

  • (i) an area of 1.6 cm² in the aggregate on the breast, and

  • (ii) an area of 6.5 cm² in the aggregate elsewhere on the carcass;

• (h) where the carcass weighs less than 5.5 kg, the skin on the breast is not torn in excess of 6 mm in length and any tears on the skin elsewhere on the carcass do not exceed 2.5 cm in length in the aggregate;

• (i) where the carcass weighs 5.5 kg or more, the skin on the breast is not torn in excess of 1.2 cm in length and any tears on the skin elsewhere on the carcass do not exceed 3.5 cm in length in the aggregate;

• (j) the carcass has no broken or dislocated bones; and

• (k) the carcass does not have more than 3 cm of exposed flesh at the posterior end of the keel bone.