In this section:
Prerequisite Programs and HACCP Plans Slaughter Processes Fabrication and Packing Processes
Canada’s food safety systems for meat plants are based on the internationally recognized Hazard Analysis and Critical Control Point (HACCP) model. A complete HACCP system is mandatory for all Canadian meat plants exporting beef products, and requires both prerequisite programs as well as HACCP plans. Prerequisite programs are general procedures or good manufacturing practices (GMPs) that enhance food safety for all meat production processes. HACCP plans build on the foundation provided by the prerequisite programs and are designed specifically for each production process.
HACCP plans function through the use of critical control points (CCPs) which are monitored by specially trained employees to control potential food safety risks. CCPs are determined by conducting a comprehensive analysis of possible biological, physical or chemical hazards associated with each step in a meat production process and for all ingredients and packaging.
All meat products and suppliers of meat ingredients as well as cold storage and freezer facilities must have a HACCP system. To ensure the HACCP system is functioning correctly, each operation is audited by the Canadian Food Inspection Agency.
Canada is committed to the ongoing enhancement of its food safety systems through a partnership between industry and government. The development of HACCP food safety systems is an additional requirement beyond traditional meat inspection programs. The focus of HACCP is the prevention of food borne illness, which continues to be the most important objective of the Canadian beef industry.
More than 95% of U.S. retail and food service meat professionals surveyed prefer to purchase beef from establishments that have full HACCP food safety systems that satisfy USDA requirements.
Under Canadian law, each animal must undergo antemortem (before slaughter) screening by trained operators to detect potential illness or injury. CFIA personnel then conduct a detailed assessment of any animal showing evidence of disease. Cattle not meeting animal health requirements are identified, segregated, and excluded from meat production.
Healthy animals are stunned in a humane manner using only methods approved by the CFIA. Stunning techniques involving air injection or pithing that could result in the contamination of blood with neurological tissue are prohibited by law.
Following the removal of the hide, it is a requirement under the Health of Animals Regulation that the animal ID tag be attached to the carcass to maintain its unique identity. The head is also tagged before separation from the carcass and prepared for inspection by the CFIA.
Following postmortem inspection of the head, the tongue and cheek meat are removed from healthy animals and all specified risk materials are disposed of in a container used exclusively for this purpose.
Thoracic and abdominal viscera, including lungs, heart, kidneys, liver, and digestive tract are also inspected. Approved offals are removed for chilling and packaging after removal of the distal ileum, as required under Canada’s BSE controls.
The carcass is split and a careful inspection of the external and internal surfaces of the split carcass is made by trained personnel.
Removal of the spinal cord by an approved method, such as the use of a high power vacuum device, is required by law. Application of the Meat Hygiene Legend to the carcass occurs only after removal of the spinal cord and successful completion of all postmortem inspection procedures.
Following trimming, the carcass is subjected to one or more washing steps. Due to its ability to effectively reduce any bacteria on meat surfaces, carcasses typically undergo a brief exposure to steam or hot water. Carcasses are then chilled and microbiological testing can be used to verify the effectiveness of the HACCP plan for cattle slaughter.
The development of HACCP food safety plans for fabrication and packaging processes are required of all Canadian establishments exporting beef products. These plans must be audited and approved by the CFIA using the procedures outlined in Canada’s Food Safety Enhancement Program (FSEP).
There are strict requirements for temperature control and sanitation. Each facility is required to have a written Sanitation Standard Operating Procedure (SSOP) which must be approved by the CFIA and verified through microbiological or other types of laboratory testing. Monitoring of the temperatures of room air, carcasses and finished cuts is conducted throughout the day, as required by each operation’s HACCP system.
In addition to meat hygiene controls utilized throughout the production process, inspection of finished products is undertaken to monitor the quality and safety of the beef before packaging. This is performed by quality control personnel and by the CFIA. The inspection process operates by utilizing a lot sampling procedure where corrective actions must be taken for the entire lot if the randomly selected sample is found to contain physical, chemical or biological hazards which would impact food safety.
Packaging processes for finished beef products utilize only packaging materials and equipment approved by the CFIA. Fresh beef products are typically exported in vacuum packaging with very low oxygen transmission rates because of the ability of this technology to reduce the growth of bacteria which would cause premature spoilage.
As a final step, the product to be exported is examined by the CFIA. When all inspections are successfully completed, an export certificate is issued. Each package of the export shipment is marked to indicate its acceptability for export and to support.
The refrigerated container is then sealed by the CFIA as required for shipment to international markets. Temperature data recorder devices are utilized as required to record the conditions of transport until arrival.
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