Safe Food for Canadians Regulations

Marginal note:Application for recognition of inspection system

• 170 (1) A foreign state may make an application to the Minister in writing for the recognition of its inspection system for meat products or live or raw shellfish.

• Marginal note:Contents of application

  (2) The application must include the following information:

  • (a) in the case of an inspection system for meat products,

    • (i) an indication of the species of birds or mammals and a description of the meat products to which the system applies, and

    • (ii) the approximate number of establishments where the manufacturing, preparing, storing, packaging or labelling of meat products that are intended to be exported to Canada would be conducted and an indication of the activities that would be conducted in those establishments;

  • (b) in the case of an inspection system for live or raw shellfish, an indication of the species and the growing and harvesting areas to which the system applies;

  • (c) the volume of meat products or live or raw shellfish to which the system applies that is anticipated to be exported to Canada per year; and

  • (d) the items set out in paragraph (3)(a) or (b), as the case may be; and

  • (e) the name, title and signature of the authorized representative of the foreign state who makes the application.

• Marginal note:Recognition by Minister

  (3) The Minister must recognize the inspection system in respect of which the application is made if the system provides at least the same level of protection as that provided by the provisions of the Act and these Regulations, taking into account the following:

  • (a) in the case of an inspection system for meat products,

    • (i) any applicable legislative framework, controls and procedures,

    • (ii) the organizational structure of the authority that is responsible for the system,

    • (iii) the implementation of the system,

    • (iv) the resources that support the objectives of the system,

    • (v) the humane treatment of the food animals that are intended to be slaughtered,

    • (vi) the chemical residue monitoring and microbiological monitoring of the meat products,

    • (vii) the certification process for the export of the meat products, and

    • (viii) any other relevant information; and

  • (b) in the case of an inspection system for live or raw shellfish,

    • (i) any applicable legislative framework, controls and procedures,

    • (ii) the organizational structure of the authority that is responsible for the system,

    • (iii) the implementation of the system,

    • (iv) the resources that support the objectives of the system,

    • (v) the chemical and microbiological monitoring of the shellfish, including monitoring for biotoxins,

    • (vi) the monitoring of the waters in the growing and harvesting areas to assess their suitability for their intended purpose, and

    • (vii) any other relevant information.