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 [Repealed, SOR/2005-253, s. 3]

  •  (1) No edible meat product shall be shipped from a registered establishment unless the meat product is adequately protected against contamination and deterioration.

  • (2) No imported meat product delivered to a registered establishment for inspection pursuant to subsection 9(2) of the Act shall be shipped from the registered establishment unless

    • (a) the imported meat product has been inspected by an inspector and has been found to meet the requirements of the Act and these Regulations; or

    • (b) authorized by an inspector, where the imported meat product is to be removed from Canada in accordance with the provisions of section 18 of the Act.

  • SOR/2000-184, s. 76.

 No edible meat product shall be transported to or from a registered establishment unless the transport container in which it is transported

  • (a) is constructed of material that is free of any noxious constituent;

  • (b) has inside surfaces that are hard, smooth, impervious to moisture, in good repair and clean;

  • (c) is capable of protecting meat products and containers thereof against contamination;

  • (d) is equipped, where applicable, to maintain meat products in a refrigerated or frozen state;

  • (e) is equipped, where applicable, to prevent meat products from freezing where freezing could adversely affect them; and

  • (f) is not being used and has not been used for the transport of animals, control products as defined in the Pest Control Products Act or any other material or substance that might adulterate the meat product.

 No meat product and no food intended for use as an ingredient of a meat product shall be kept in a registered establishment at a temperature or humidity that may cause the meat product or food to deteriorate, to become inedible or to become unfit for use as animal food.

 No meat product and no substance used in the processing, packaging, labelling or handling of a meat product in a registered establishment shall be contaminated.

  •  (1) Blood shall not be processed in any part of a registered establishment, other than the inedible products area, unless it is

    • (a) harvested from a food animal in a manner that prevents contamination;

    • (b) collected in a receptacle that is labelled in a manner that identifies the carcass of that food animal;

    • (c) protected against contamination; and

    • (d) retained in the receptacle referred to in paragraph (b) until the carcass of that food animal is determined to be acceptable as an edible meat product.

  • (2) Blood shall not be defibrinated by hand in a registered establishment.

  • (3) Blood and every fraction thereof intended for processing as an edible meat product shall be refrigerated immediately after the blood is fractionated or defibrinated.

 During the processing of a dressed carcass or a portion thereof in a registered establishment, any blood clot, stick wound, bone splinter or extraneous matter shall be removed, condemned and handled in accordance with section 54.

  •  (1) Every meat product that is condemned in a registered establishment, other than a condemned meat product sent by an inspector for laboratory examination or a meat product referred to in subsection 85(2), shall be identified as condemned, conveyed immediately to the inedible products area of the establishment and

    • (a) rendered or otherwise treated to destroy pathogenic and potentially pathogenic microorganisms;

    • (b) denatured and conveyed to another registered establishment or to a rendering plant for the rendering or treatment referred to in paragraph (a);

    • (c) in the case of meat products judged by an official veterinarian not to be harmful to the health of animals and permitted by the official veterinarian to be used as animal food, denatured and used for animal food;

    • (d) identified for use for medicinal purposes, with the consent of an official veterinarian;

    • (e) in the case of meat products that are judged by an official veterinarian to be unacceptable for rendering due to dangerous residues or for other reasons, disposed of in accordance with local environmental requirements; or

    • (f) disposed of pursuant to subsection 48(1) of the Health of Animals Act.

  • (1.1) Paragraphs (1)(a) to (f) do not apply in respect of a meat product that is, that contains or that is derived from specified risk material in any form.

  • (1.2) A meat product that is, that contains or that is derived from specified risk material in any form shall be kept in a designated area of the inedible products area for staining and collection in a dedicated container and disposal in accordance with the Health of Animals Regulations.

  • (2) A meat product that is not edible but is permitted for use as animal food in a registered establishment shall be sent to and processed in a designated room in the inedible products area.

  • (3) No inedible meat product shall be denatured in any part of a registered establishment other than the inedible products area.

  • (4) No substance or treatment shall be used to denature a meat product unless the substance or treatment does not pose a risk to the health of

    • (a) an animal that consumes the meat product;

    • (b) an animal or a person that consumes or is exposed to a product derived from the meat product; or

    • (c) a person who is exposed to the meat product.

  • (5) [Repealed, SOR/2013-75, s. 2]

  • SOR/92-292, s. 8;
  • SOR/94-683, s. 4;
  • SOR/2000-184, s. 77;
  • SOR/2001-167, s. 27(F);
  • SOR/2002-354, s. 27;
  • SOR/2006-147, s. 33;
  • SOR/2009-220, s. 7(F);
  • SOR/2013-75, s. 2.
  •  (1) Subject to subsection (2), no meat product that has been admitted to the inedible products area of a registered establishment shall thereafter be admitted to any other part of the registered establishment.

  • (2) A meat product, other than a condemned meat product, that has been packaged and identified in a registered establishment for use as animal food may be admitted to another part of that registered establishment or to any other registered establishment for

    • (a) freezing; or

    • (b) storage or shipping in the frozen state.

  • SOR/92-292, s. 9;
  • SOR/93-160, s. 7.
  •  (1) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient in a registered establishment shall

    • (a) clean and sanitize their hands

      • (i) before engaging in the activity and as frequently as necessary during the activity, and

      • (ii) if the person leaves an area in a registered establishment where a meat product or an ingredient is being prepared, packaged, labelled, stored or otherwise handled, before returning to that area; and

    • (b) keep their protective clothing, including waterproof clothing and gloves, in a sound, clean and sanitary condition and, whenever necessary to prevent the contamination of meat products and ingredients, wash their clothing before engaging in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient.

  • (2) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient, or who works in any area with food-contact surfaces and packaging materials in a registered establishment, shall adhere to hygienic practices while on duty to prevent contamination of meat products or ingredients and the creation of insanitary conditions.

  • (3) Every person who enters or is in any area of a registered establishment where there is a meat product or an ingredient shall wear clothing and footwear that are sound, clean and in a sanitary condition.

  • (4) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is exposed shall wear a hair covering and, if appropriate, a beard and mustache covering.

  • (5) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is prepared, packaged, labelled, stored or otherwise handled shall refrain from spitting, chewing gum, smoking or consuming tobacco products or consuming food, other than water dispensed from a drinking fountain.

  • (6) No person engaged in the preparation or packaging of a meat product or an ingredient shall, in the registered establishment, wear an object or use a substance if the object or substance may fall into or otherwise contaminate the meat product or the ingredient.

  • SOR/2004-280, s. 15;
  • SOR/2012-286, s. 24(F).
 
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