Chapter 19 of the Meat Hygiene Manual of Procedures – Poultry Inspection Programs

April 3, 2018

Please be advised that the Canadian Food Inspection Agency has removed Section 19.6.2.8 Pathogen Reduction Effort and a new Section 19.13 Pathogen Reduction Programs has been added to the Meat Hygiene Manual of Procedures.

The main objectives of the Pathogen Reduction Program in slaughter establishments are as follows:

to reduce and/or eliminate food safety pathogens using Hazard Analysis and Critical Control Points (HACCP) principles
to measure effectiveness of controls applied during evisceration process by:
using food safety indicator pathogens and • using a validated standard

Please update all manuals of procedures.

These changes are to be implemented immediately.

The updated policy is published at the following link:
Section 19.13 http://www.inspection.gc.ca/eng/1360962146879/1360962607138?chap=13
Meat Hygiene Directive 2018-08 http://www.inspection.gc.ca/eng/1522330795794/1522330796308

Topic(s)

Other Government Departments (OGDs) Requirements

Information source

Canadian Food Inspection Agency (CFIA)

Disclaimer

The foregoing information is provided for informational purposes only and is not intended as, nor should it be considered, professional advice or a substitute for conducting your own thorough research and review. Before making any decisions or taking any action based on the information provided, you should conduct your own independent investigation and/or seek professional advice from a qualified expert in the relevant field. The CSCB disclaims all liability for actions taken or not taken based on the information provided.

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