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

Regulations are current to 2017-10-13 and last amended on 2014-06-13. Previous Versions

 [Repealed, SOR/2014-151, s. 4]

 The temperature in a room or area of a registered establishment where a meat product is processed, packaged, labelled or handled shall be appropriate to ensure the preservation of a meat product.

  • SOR/95-248, s. 2;
  • SOR/2011-234, s. 7.

 The temperature and humidity of every room in a registered establishment where a meat product is refrigerated, stored, processed, packaged, labelled, shipped, received or otherwise handled shall be controlled to prevent the formation of moisture on walls, ceilings or equipment.

  •  (1) No food animal shall be presented for slaughter in a registered establishment if the condition of the animal would or would be likely to constitute a contamination hazard during the dressing of its carcass.

  • (2) No carcass of a food animal shall be admitted to an area of a registered establishment where food animals are dressed if the condition of the carcass would or would be likely to constitute a contamination hazard during the dressing of the carcass.

  • (3) No pig carcass shall be eviscerated in a registered establishment unless all hair, scurf and toenails have been removed from its surface.

  • SOR/2005-253, s. 2;
  • SOR/2014-151, s. 5.

 Where a food animal has been condemned in accordance with Part III or has died by any means other than by slaughter, the animal or its carcass shall be led or conveyed directly to the inedible products area of the registered establishment.

 The time interval between the slaughter of a food animal and the evisceration of its carcass shall be such as to prevent deterioration of the carcass.

  • SOR/2014-151, s. 6.

 All skin, hair and feathers removed from carcasses in a registered establishment shall be taken forthwith to the inedible products area in a manner that prevents contamination of any edible meat product.

 Nothing that is likely to harbour microorganisms or any other source of contamination shall be used in washing a carcass in a registered establishment.

  •  (1) No food animal shall be removed from a registered establishment without the written consent of an official veterinarian.

  • (2) No food animal shall be kept in a registered establishment for more than one week without the written consent of an official veterinarian.

  • SOR/2001-167, s. 27(F).

 No person shall prepare in a registered establishment a food that is a mixture of a fish product and a meat product unless

  • SOR/2002-436, s. 2.
  •  (1) Subject to subsection (2) and section 45, no meat product shall be

    • (a) admitted to or processed in a registered establishment without evidence that the meat product

      • (i) was inspected in another registered establishment in accordance with these Regulations,

      • (ii) is a meat product referred to in paragraph 3(3)(e),

      • (iii) was imported into Canada in accordance with these Regulations, or

      • (iv) is derived from a game animal referred to in subsection 44.1(1); or

    • (b) admitted or readmitted to a registered establishment after being removed from a registered establishment and shipped to a place other than a registered establishment.

  • (2) A meat product that is shipped from a registered establishment to a retail store, restaurant or public institution or that is exported may be readmitted to a designated area of a registered establishment for reinspection and disposition by an inspector.

  • (3) [Repealed, SOR/2004-280, s. 13]

  • SOR/2000-184, s. 75;
  • SOR/2004-280, s. 13;
  • SOR/2014-151, s. 7.
  •  (1) This section applies to meat products derived from an eviscerated game animal carcass that have not been inspected under an inspection system established for the purpose of these Regulations.

  • (2) The meat products shall not be admitted to a registered establishment if their condition would or would be likely to constitute a contamination hazard for other food in the registered establishment.

  • (3) The meat products shall not be admitted to a registered establishment unless it has the facilities and equipment required to handle them.

  • (4) The identity of the meat products, except skin, hair, horns, antlers, hooves, feathers and inedible parts of the carcass, shall be maintained while they are in the registered establishment.

  • (5) The meat products shall not be admitted to any area of a registered establishment other than an area where food animals are dressed unless they are free of apparent defects and, in the case of birds, of feathers, and, in the case of any other animal, of skin, hair, horns, antlers and hooves.

  • (6) Subject to subsections (7) to (9), the meat products shall not be handled or stored in a room of a registered establishment in which meat products derived from a food animal are present.

  • (7) A dressed carcass that is free of apparent defects may be stored together with meat products derived from a food animal if there is no contact, either direct or indirect, between the carcass and the meat products.

  • (8) Meat products that are derived from a dressed carcass and that are packaged and bear a label indicating the name of the person from whom they were received and the species of game animal from which they are derived may be stored in the same room of a registered establishment where meat products from a food animal are stored.

  • (9) Meat products that are derived from a dressed carcass may be handled in the same room as meat products derived from a food animal for the purpose of combining the two types of meat products.

  • (10) Sections 89 to 120 do not apply to a meat product.

  • (11) A meat product that is intended for use as food that is removed from a registered establishment, or the outer receptacle or covering used in connection with the meat product, shall bear a label indicating

    • (a) the species of game animal from which the meat product is derived; and

    • (b) the name of the person from whom the meat product was received.

  • (12) If the meat product or a part of it is dressed, boned, cut up, processed or otherwise handled in a registered establishment, the utensils, equipment, room or area used shall be cleaned and sanitized before any food animal meat product is dressed, boned, cut up, processed or otherwise handled in the room or area.

  • (13) The meat shall be returned to the person from whom it was received together with any food with which it has been combined and, on request of that person, any of the other meat products from the same animal.

  • SOR/2014-151, s. 8.
  •  (1) A carcass of a food animal may be admitted to a registered establishment in which food animals are slaughtered if the food animal died while en route to the registered establishment, and the carcass is conveyed immediately and directly from the live animal receiving area to the inedible products area of the registered establishment.

  • (2) The carcasses of animals of the species Bos taurus or Bos indicus that died before they otherwise would have been slaughtered and from which the specified risk material has not been removed shall be sent to a designated area of the inedible products area for staining and disposal in accordance with the Health of Animals Regulations.

  • SOR/94-683, s. 4(E);
  • SOR/2004-280, s. 14;
  • SOR/2006-147, s. 32;
  • SOR/2009-220, s. 6(F).

 No substance intended for use in a meat product as an ingredient, a component or a food additive shall be admitted to a registered establishment unless

  • (a) it meets the requirements of these Regulations and the Food and Drug Regulations;

  • (b) where applicable, it is labelled to indicate the product and its composition and to provide directions for its use; and

  • (c) in the case of nitrite or nitrate, it is packaged separately from any spice, seasoning or other proteinaceous ingredient.

 
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