Meat Inspection Regulation - BC Laws (2) This regulation, other than sections 1, 4, 5, 6, 7, 8, 16, 17, 18 and 30, does not apply to a transitional slaughter establishment. Emergency slaughter. 15, Inspection of carcasses after slaughter. 16, Inspection legend stamps. 17, Package labels. Division 2 — Protection of Carcasses.
RULES OF VETERINARY INSPECTION slaughtered animals 1.] (Canada), or (b) the slaughter of an animal by the owner of the animal for the owner's personal use and not for resale. Veterinary-sanitary inspection of meat and meat products in the . 7. instructions and the Rules when the meat may be permitted in food people. 1.3.
Meat Inspection Program - Ontario.ca ; "animal" means, except in section 31, an animal raised for food; "animal unit" means a combined animal weht, when measured alive, of 455 kg (1000 lbs); "carcass" means the body of a dead animal and includes anything derived from or a part of the body of a dead animal; "condemned" means, for an animal or carcass, determined by an inspector to be contaminated or otherwise unfit for human or animal consumption; "equipment" means a non-food article that is used in the operation of a slaughter establishment; "food premises" means "food premises" as defined in the Food Premises Regulation, B. Meat Inspection Program. This Ontario Ministry of Agriculture, Food and Rural Affairs OMAFRA site includes information on regulations, plant procedures, plant.
Overview of ongoing EFSA work on the meat inspection mandate 210/99; "handwashing station" means a hand basin provided with (a) hot and cold running water, (b) soap in a dispenser, and (c) a forced air hand dryer or a method of hand drying that uses products that are desned to be used only once and then discarded; "held" means, for an animal or carcass, detained by an inspector for further examination or inspection by an inspector; "inedible" means, for a carcass, determined by an inspector to be contaminated or otherwise unfit for human consumption but suitable for use for animal food; "inspection legend stamp" means the stamp that an inspector imposes or causes to be imposed on a carcass at the time of inspection to indicate that the carcass is not contaminated and is fit for human consumption; "licence" means a licence referred to in section 5 of the Act; "licence holder" means a person who holds a licence for a slaughter establishment; "livestock area" means the yards or pens of a slaughter establishment where animals are received and contained before slaughter; "meat products" means anything derived from a carcass and includes organs, intestines and blood; "passed" means, for an animal or carcass, determined by an inspector to be fit for human consumption; "pests" includes insects "poultry" includes domesticated chickens, turkeys, ducks, geese, guinea fowl, ratites, squab and pheasants; "process" includes the cutting, deboning, smoking, curing and packaging of a carcass; "processing area" means an area of a slaughter establishment in which carcasses are processed; "rural slaughter establishment" means a slaughter establishment for which a Class D or E licence has been issued; "sanitizing station" means a rust resistant metal basin provided with a continuous flow of hot water maintained at a minimum temperature of 82°C; "slaughter area" means an area of a slaughter establishment in which animals are slaughtered, eviscerated and sectioned; "slaughter establishment" means a food establishment in which animals are slaughtered or slaughtered and processed; "specified area" means an area specified in Schedule 1 to this regulation; "storage area" means the area of a slaughter establishment in which carcasses are stored; "transitional slaughter establishment" means a type of slaughter establishment that (a) was operating before September 30, 2007 in an area of the Province that is outside all the specified areas, (b) slaughters animals or slaughters animals and processes meat, and (c) sells the meat referred to in paragraph (b) solely to residents of areas of the Province that are outside all the specified areas and on the condition that the meat is not resold. Danish Presidency – Workshop on Meat Inspection. Dr Marta Hugas. Head of. Manual handling of meat including use of palpation/incision ques during.
Meat Inspection Regulations, 1990 3.] (4) This regulation does not apply to a rural slaughter establishment, except as follows: (a) sections 1, 4, 5, 5.01, 6, 7, 9.1, 16, 17, 18, 29, 30 and 33 apply to all rural slaughter establishments; (b) section 19 applies to rural slaughter establishments operated under a Class D licence; (c) Schedule 2 applies to rural slaughter establishments operated under a Class E licence. These Regulations may be cited as the Meat Inspection Regulations, 1990. microorganism in excess of levels published in the Manual of Procedures, or.
Processing Inspector Training Manual - California Department of. 2 and 3; 102/2010, 2.] (1) In order to obtain a licence for a slaughter establishment a person must (a) apply to the minister on a form specified by the minister, and (b) provide the minister with any information the minister reasonably requires in order to evaluate the application. Manual has been compiled to assist the Processing Inspector applicant to. The information contained in this manual, Federal Meat Inspection Act and the.
Slaughterhouses and Meat Inspection (7) For the purposes of subsection (6) (f), a feasibility study must address the appropriateness of issuing a Class E licence outside an area described in Schedule 2 given both of the following: (a) whether a Class A or B facility is viable in the area in which the slaughter establishment that is the subject of the application is located; (b) whether any existing slaughter establishments can provide outreach slaughter services in the area in which the slaughter establishment that is the subject of the application is located. Qualified health inspectors are stationed at the slaughterhouses to perform meat inspection and other related duties, including monitoring the.
Home Australian Export Meat Inspection System information. ELMER 3 Electronic Legislation, Manuals and Essential References. The Australian Export Meat Inspection System AEMIS is an integrated set of controls.
VPH Manuals - DAFF Abattoir Hygiene. Abattoir Hygiene Manual. Poultry meat examination study guide · Pluimvee vleisondersoek studiegids · Poultry meat inspection study guide.
Wilson's Practical Meat Inspection Seventh Edition William G. Wilson Wilson's practical meat inspection/Andrew Wilson; revised by William Wilson. A new chapter relating to illegal meat has been included to reflect the increased.
Manual of meat inspection:
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