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Safe Food for Canadians Regulations (SOR/2018-108)

Regulations are current to 2023-01-11 and last amended on 2022-06-21. Previous Versions

PART 6Commodity-specific Requirements (continued)

DIVISION 7Meat Products and Food Animals (continued)

SUBDIVISION EAnte-mortem Examination and Inspection (continued)

Marginal note:Ante-mortem inspection

  •  (1) Within 24 hours before the slaughter of a food animal other than a game animal and in accordance with the document entitled Ante-mortem Examination and Presentation Procedures for Food Animals, prepared by the Agency and published on its website, as amended from time to time, a licence holder must, for the purpose of an ante-mortem inspection, present the food animal or a sample from the shipment that the food animal is part of and, in the case of an equine or a bird other than an ostrich, rhea or emu, the documents referred to in subsection 165(1) to a veterinary inspector or inspector under the supervision of a veterinary inspector.

  • Marginal note:Deviations

    (2) If an inspector who is not a veterinary inspector suspects that the food animal shows a deviation from normal behaviour, physiology or appearance, the licence holder must hold it for an inspection by a veterinary inspector.

Marginal note:Condemnation

 If a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after an inspection that any meat product that would be derived from a food animal could not be identified as edible under section 125 and condemns the food animal, a licence holder must

  • (a) identify the food animal as inedible;

  • (b) segregate the food animal with other condemned food animals or isolate the food animal if, because of its condition, it presents a risk to other food animals or it requires protection from other food animals;

  • (c) humanely kill the food animal; and

  • (d) identify the carcass and any blood collected from the food animal as inedible.

SUBDIVISION FSlaughtering and Dressing

Marginal note:Requirement before bleeding

 Before bleeding a food animal, other than a game animal, a licence holder must render it unconscious in a manner that prevents it from regaining consciousness before death or slaughter it by

  • (a) delivering a blow to the head with a mechanical device in a manner that causes an immediate loss of consciousness;

  • (b) applying an electrical current in a manner that causes an immediate loss of consciousness; or

  • (c) exposing it to a gas or a gas mixture in a manner that causes a rapid loss of consciousness.

Marginal note:Requirement after bleeding starts

 A licence holder must not cut the carcass of a food animal after bleeding has started if it shows signs of sensibility that may indicate a potential return to consciousness.

Marginal note:Requirement before suspending

  •  (1) A licence holder must not suspend a food animal before it is rendered unconscious or slaughtered in accordance with section 141, before it is ritually slaughtered in accordance with section 144 or before it is humanely killed.

  • Marginal note:Exception — certain birds

    (2) Despite subsection (1), a licence holder may suspend a bird, other than an ostrich, rhea or emu, by its legs immediately before it is rendered unconscious or slaughtered in accordance with section 141 or immediately before it is humanely killed.

Marginal note:Ritual slaughter

 Despite section 141, a licence holder who ritually slaughters a food animal to comply with Judaic or Islamic law must

  • (a) restrain the food animal;

  • (b) administer one continuous, fluid cut with a knife, without the knife being lifted off the food animal, resulting in the rapid, simultaneous and complete severance of the jugular veins and carotid arteries, in a manner that causes the animal to bleed immediately; and

  • (c) rapidly and completely bleed it, to render it unconscious in a manner that prevents it from regaining consciousness before death.

Marginal note:Dressing

  •  (1) After a food animal is bled, a licence holder must dress the carcass by doing the following:

    • (a) in the case of the carcass of a pig,

      • (i) remove the hair, scurf, toenails and developed mammary glands or remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, and

      • (ii) eviscerate and split it;

    • (b) in the case of the carcass of a bird,

      • (i) remove the feathers and hair or remove the skin,

      • (ii) remove the head, uropygial gland and feet at the tarsal joints, and

      • (iii) eviscerate it;

    • (c) in the case of the carcass of a goat,

      • (i) remove the hair, head, toenails and developed mammary glands or remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, and

      • (ii) eviscerate it; and

    • (d) in the case of the carcass of any other food animal,

      • (i) remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints,

      • (ii) eviscerate it, and

      • (iii) split it, except in the case of a sheep, calf or domesticated rabbit.

  • Marginal note:Partial dressing

    (2) Despite subsection (1) and at the request of the licence holder, the Minister must authorize the licence holder to partially dress a carcass if

    • (a) the licence holder establishes that there is a market for partially dressed carcasses; and

    • (b) the licence holder’s procedure for partial dressing is such that the carcass is sufficiently dressed to enable a post-mortem examination or inspection.

Marginal note:Blood clots, bone splinters and extraneous matter

 A licence holder must remove any blood clot, bone splinter and extraneous matter from the carcass of a food animal and the parts of the carcass, and must identify what was removed as inedible.

Marginal note:Processing of blood

 A licence holder must process a food animal’s blood in the inedible products area described in subsection 58(2) unless the licence holder

  • (a) collects it in a manner that prevents contamination;

  • (b) protects it against contamination after it is collected; and

  • (c) does not defibrinate it by hand.

Marginal note:Identification and correlation

 A licence holder must identify the blood of a food animal that is collected to be processed as an edible meat product and the parts of the carcass of the food animal in a manner that enables the correlation of the blood and the parts with the carcass from which they were removed until the completion of the post-mortem inspection or examination.

SUBDIVISION GPost-mortem Inspection and Examination

Marginal note:Post-mortem inspection

  •  (1) A licence holder must, during the course of dressing or partially dressing a carcass, present the carcass, its parts, and any blood of the food animal that is collected to be processed as an edible meat product to a veterinary inspector, or an inspector under the supervision of a veterinary inspector, for a post-mortem inspection.

  • Marginal note:Deviations

    (2) A licence holder, other than a licence holder who is authorized to conduct a post-mortem defect management program, must not, before the post-mortem inspection is completed, remove from the carcass any part that shows a deviation from normal appearance unless authorized to do so by a veterinary inspector.

  • Marginal note:Deviations — post-mortem defect management program

    (3) In the case of a licence holder who is authorized to conduct a post-mortem defect management program, the licence holder must not, before the post-mortem inspection begins, remove from the carcass any part that shows a deviation from normal appearance unless authorized to do so by a veterinary inspector.

  • Marginal note:Exception — post-mortem examination program

    (4) This section does not apply to a licence holder who is authorized to conduct a post-mortem examination program under subsection 160(3).

Marginal note:Post-mortem examination

  •  (1) During the course of dressing or partially dressing a carcass, a licence holder who is authorized to conduct a post-mortem examination program under subsection 160(3) must, under the supervision of a veterinary inspector, conduct a post-mortem examination of the carcass, its parts and the blood of the food animal that has been collected to be processed as an edible meat product.

  • Marginal note:Post-mortem defect management program

    (2) During the course of dressing or partially dressing a carcass, a licence holder who is authorized to conduct a post-mortem defect management program under subsection 160(3) must, under the supervision of a veterinary inspector, do the following:

    • (a) before the post-mortem inspection begins, conduct a post-mortem screening of the carcass, its parts and the blood of the food animal that has been collected to be processed as an edible meat product; and

    • (b) before the post-mortem inspection of the carcass is completed, implement the necessary measures with respect to any defects of the carcass or its parts.

Marginal note:Inspection legend applied before refrigeration

 In the case of an edible dressed or partially dressed whole carcass or an edible dressed carcass side, other than a carcass or carcass side of a domesticated rabbit or a bird that is not an ostrich, rhea or emu, the inspection legend must be applied after the post-mortem inspection or examination and before refrigeration

  • (a) by stamping it directly onto the carcass or carcass side; or

  • (b) by applying a label to the carcass or carcass side that is shown prominently and that bears the inspection legend, the date of slaughter of the food animal from which the carcass or carcass side is derived and a code that enables the carcass or carcass side to be correlated with the slaughter of the food animal.

SUBDIVISION HInedible Meat Products

Marginal note:Condemnation

 If a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after a post-mortem inspection that any meat product that would be derived from a carcass, any of its parts or the blood of the food animal could not be identified as edible under section 125 and condemns the carcass, its parts or the blood of the food animal, a licence holder must identify any meat product that is derived from the condemned carcass, parts or blood as inedible.

Marginal note:Identification

 A licence holder must identify as inedible

  • (a) the carcass, any of its parts or the blood of a food animal that is rejected by the licence holder who is authorized to conduct a post-mortem examination program or a post-mortem defect management program under subsection 160(3); and

  • (b) the carcass of a food animal that dies other than by slaughter in accordance with these Regulations.

Marginal note:Meat products treated as inedible

  •  (1) A licence holder may treat as inedible any meat product that

    • (a) does not have its movement restricted by an inspector; or

    • (b) has its movement restricted by an inspector if the licence holder obtains an inspector’s authorization to move the meat product to the inedible products area described in subsection 58(2).

  • Marginal note:Identification

    (2) The licence holder must identify as inedible any meat product that the licence holder treats as inedible.

Marginal note:Inedible products area

  •  (1) When a meat product is condemned or identified as inedible, a licence holder must move it directly to the inedible products area described in subsection 58(2).

  • Marginal note:Labelling and disposal

    (2) The licence holder must take one of the following measures in respect of a meat product that is moved to the inedible products area:

    • (a) apply or attach a label to it that indicates its intended use and bears the expression “Not for Use as Human Food” or “ne peut servir à l’alimentation humaine”; or

    • (b) dispose of it in accordance with section 66.

  • Marginal note:Specified risk material

    (3) Despite subsection (2), the licence holder must keep a meat product that is a specified risk material, contains a specified risk material or is derived from a specified risk material in a separate area of the inedible products area and must handle and destroy it in accordance with Part I.1 of the Health of Animals Regulations.

SUBDIVISION ITreatment

Marginal note:Contaminated meat product

 A licence holder must take one of the following measures in respect of a contaminated meat product:

  • (a) subject it to a treatment or process that eliminates the contamination; or

  • (b) identify it as inedible.

Marginal note:Trichinella spp. — pork

 A licence holder may identify as edible a meat product that is derived from a pig and that does not require further preparation before consumption, other than washing or thawing or exposing it to sufficient heat to warm it without cooking it, only if the conditions for identifying the meat product as edible under section 125 are met and

  • (a) the pork is subjected to a treatment or process that inactivates Trichinella spp. viable larvae;

  • (b) the pork is derived from a carcass that tests negative for the detection of Trichinella spp. larvae using a method that is shown by evidence to be effective; or

  • (c) the pig originates from a farm that operates an on-farm food safety program under which the risk of Trichinella spp. infection is negligible.

Marginal note:Trichinella spp. — equine

 A licence holder may identify as edible a meat product that is derived from an equine only if the conditions for identifying the meat product as edible under section 125 are met and the equine’s carcass tests negative for the detection of Trichinella spp. larvae using a method that is shown by evidence to be effective.

Marginal note:Bovine cysticercosis

 A licence holder may identify as edible a meat product that is derived from a bovine whose carcass is affected by or shows evidence of bovine cysticercosis only if the conditions for identifying the meat product as edible under section 125 are met and the licence holder has

  • (a) removed the parts of the carcass that are affected and identified them as inedible; and

  • (b) subjected the remaining parts to a treatment or process that inactivates bovine cysticercosis viable larvae.

SUBDIVISION JPost-mortem Programs

Marginal note:Application for an authorization

  •  (1) The holder of a licence to slaughter may apply in writing to the Minister for an authorization to conduct

    • (a) a post-mortem examination program concerning a food animal referred to in the document entitled Fundamentals of the Post-mortem Examination Program, prepared by the Agency and published on its website, as amended from time to time; or

    • (b) a post-mortem defect management program concerning a food animal referred to in the document entitled Fundamentals of the Post-mortem Defect Management Program prepared by the Agency and published on its website, as amended from time to time.

  • Marginal note:Contents of application

    (2) The application must include

    • (a) the licence holder’s licence number and the address of the establishment where the program will be conducted; and

    • (b) a copy of the licence holder’s preventive control plan that meets the requirements of section 89.

  • Marginal note:Authorization

    (3) The Minister must authorize the licence holder to conduct a post-mortem examination program or a post-mortem defect management program if

    • (a) the preventive control plan that is included in the licence holder’s application meets the requirements of section 89; and

    • (b) the Minister is of the opinion, based on the information that was made available to him or her, that the licence holder is able to conduct the program in compliance with these Regulations.

 
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