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

Regulations are current to 2019-07-01 and last amended on 2019-06-17. Previous Versions

PART 6Commodity-specific Requirements (continued)

DIVISION 7Meat Products and Food Animals (continued)

SUBDIVISION FSlaughtering and Dressing (continued)

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.

 
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