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

Regulations are current to 2017-09-27 and last amended on 2014-06-13. Previous Versions

Cancellation of an Operator’s Licence

  •  (1) The President may cancel an operator’s licence if

    • (a) the operator has not implemented the required corrective measures within 90 days after the date on which the licence was suspended; or

    • (b) the application for a licence to operate a registered establishment contains false or misleading information.

  • (2) The licence shall not be cancelled unless

    • (a) the operator was advised of an opportunity to be heard in respect of the cancellation and was given that opportunity, and the decision at the hearing was unfavourable to the operator; and

    • (b) a notice of cancellation of the licence was delivered to the operator.

  • (3) An operator’s licence to operate a registered establishment is void if, and at the time when,

    • (a) the establishment is destroyed;

    • (b) the establishment is relocated to an address different from the address stated in the Register of Operators;

    • (c) the operator is subject to a receivership or makes an assignment in bankruptcy; or

    • (d) the operator ceases or is unable to operate the establishment or surrenders the licence to operate it.

  • SOR/2004-280, s. 10.

Suspension of an Authorization to Operate a Program

  •  (1) The President may suspend an operator’s authorization to operate a shared inspection program or a post-mortem examination program

    • (a) if

      • (i) the operator fails to comply with the requirements of the Act, these Regulations or the Manual of Procedures, or

      • (ii) it is reasonable to believe that public health will be endangered or the edibility of meat products produced in the registered establishment would be affected if the establishment is allowed to continue operating; and

    • (b) if

      • (i) an inspector has notified the operator of the existence of grounds for suspension under paragraph (a),

      • (ii) an inspector has provided the operator with a copy of an inspection report that sets out the grounds for suspension and the date by which corrective measures must be implemented in order to avoid the suspension of the program, and

      • (iii) the operator has failed to take or is unable to take corrective measures by the date referred to in subparagraph (ii).

  • (1.1) If the President suspends an operator’s authorization, the President shall send a notice of suspension to the operator.

  • (2) The suspension shall remain in effect until the required corrective measures have been taken and have been verified by an inspector.

  • SOR/2004-280, s. 10;
  • SOR/2012-286, s. 20.

Maintenance and Operation of Registered Establishments

 Every operator shall maintain and operate the registered establishment in accordance with sections 30.1, 30.2, 32 to 34 and 36 to 60.3.

  • SOR/2001-167, s. 7;
  • SOR/2004-280, s. 10.
  •  (1) The operator of an establishment shall develop, implement and maintain

    • (a) the required prerequisite programs, HACCP plans and other control programs as set out in the FSEP Manual and the Manual of Procedures; and

    • (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures.

  • (2) Every operator shall keep all records relevant to the programs and procedures referred to in subsection (1).

  • SOR/2004-280, s. 10;
  • SOR/2012-286, s. 21.

 An operator who is authorized to operate a shared inspection program or a post mortem examination program shall

  • (a) operate the program under the supervision of an official veterinarian;

  • (b) ensure that the program continues to meet the requirements of the Manual of Procedures;

  • (c) conduct a review of the program each time it is found to be not in compliance with the applicable requirements of the Manual of Procedures and, in any case, at least once per year; and

  • (d) keep and maintain in the registered establishment records of

    • (i) the name, business address, business telephone number and title of the person who is responsible for carrying out the program at the establishment,

    • (ii) every person responsible for supervising the development or operation of the program, documentary evidence of their training, qualifications or job experience in processing meat products or other food or in quality control,

    • (iii) all amendments made to the program, and

    • (iv) the monitoring procedures used, including their frequency, and the corrective actions taken to eliminate deviations from the program.

  • SOR/2004-280, s. 10;
  • SOR/2012-286, s. 22(F).

 Every operator shall, for the purposes of inspection or reinspection, make available to an inspector any food animal or meat product or any thing used in connection with a food animal or meat product.

 No food animal shall be slaughtered, no carcass dressed and no meat product processed, packaged or labelled in a registered establishment outside the hours of operation agreed to by the President and the operator, unless the slaughtering, dressing, processing, packaging or labelling, as the case may be, is authorized by an inspector.

  • SOR/2001-167, s. 8.

 [Repealed, SOR/2011-234, s. 6]

  •  (1) Every operator of a registered establishment shall possess and maintain the equipment and material necessary to operate the registered establishment in accordance with the Manual of Procedures.

  • (1.1) The building, equipment, utensils, transport containers and all other facilities of a registered establishment shall be maintained in a sanitary condition.

  • (2) Every operator of a registered establishment shall develop, implement and maintain a written sanitation program to ensure compliance with subsection (1).

  • (2.1) The sanitation program shall be prepared and maintained in accordance with the FSEP Manual and the Manual of Procedures and shall contain

    • (a) the name, business address, business telephone number and title of the person who is responsible for carrying out the program at the registered establishment;

    • (b) the measures to be taken to maintain in a sanitary condition before and during operations, the building, equipment, utensils, transport containers and all other facilities of the registered establishment;

    • (c) the frequency of the cleaning and sanitizing activities;

    • (d) a description of the equipment and chemical agents to be used;

    • (e) the concentration, temperature and other specifications for the detergent, sanitizer or other chemical agent to be used; and

    • (f) the monitoring activities put in place by the operator to demonstrate the effectiveness of the sanitation program, including any environmental testing.

  • (2.2) Every operator shall keep in the registered establishment, for a period of not less than one year after the date of the activity or procedure, records that contain information about

    • (a) monitoring and verification activities, including the results of any test; and

    • (b) any corrective and preventative action taken.

  • (3) No equipment shall be cleaned, washed, disinfected or serviced in any room in a registered establishment at any time if, in so doing, there is the slightest risk that a meat product be contaminated.

  • (4) No equipment shall be used in a registered establishment to slaughter a food animal, dress a carcass or inspect, grade, process, package or label a meat product unless the equipment complies with the requirements set out in paragraph 28(1)(q).

  • (5) Every container or other equipment used in the collection and conveyance of an inedible meat product to the inedible products area of a registered establishment shall be clearly identified and thoroughly cleaned and disinfected before being admitted to any other part of the establishment.

  • (6) No crate or transport container used to transport a bird to a registered establishment for slaughter shall be admitted to the registered establishment unless the crate or transport container was cleaned before transport.

  • (7) Every crate and transport container that has been used for the purpose referred to in subsection (6) shall be cleaned and disinfected thoroughly before it leaves the registered establishment.

  • (8) The walls, ceilings, floors, doors, windows and other parts of any area of a registered establishment where food animals are slaughtered, carcasses are dressed or meat products are refrigerated, frozen, stored, processed, packaged, labelled, shipped, received or otherwise handled shall not be composed of any material, or have applied to them any coating, other than a material or coating that is durable and does not contain any noxious constituent.

  • (9) All lavatories, sinks and drains in a registered establishment shall be maintained in a manner that prevents any odours or fumes therefrom from pervading any room where meat products are refrigerated, stored, processed, packaged, labelled or otherwise handled.

  • (10) Every operator of a registered establishment shall develop, implement and maintain a written pest control program that is effective and safe and that conforms to the requirements set out in the FSEP Manual and the Manual of Procedures.

  • (10.1) No animal shall be used to control pests in a registered establishment.

  • (11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

  • (11.1) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be handled only by a person trained to use it.

  • (12) Where steam is used in the processing of a meat product in a registered establishment, the steam shall be generated from potable water and shall contain no harmful substances and the supply of steam shall be adequate in quantity and pressure to serve all the needs of the establishment.

  • (13) Notices shall be posted in prominent places in a registered establishment instructing employees engaged in the dressing of carcasses or the processing, packaging, labelling, storing or other handling of food to clean their hands immediately after using toilet facilities.

  • SOR/92-292, s. 6;
  • SOR/94-683, s. 4;
  • SOR/2004-280, s. 11;
  • SOR/2012-286, s. 23.
 
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