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Canada deregulates poultry inspection
Now it can be done by company inspectors
OCA editor's note: This is a press release so it speaks favorably of this change, but
the meaning is clear: Canadian poultry producers now have the option to use government inspectors only as "supervisors"
of employees of the poultry slaughterhouses. Expect more disease and contamination, and much greater pressure for
irradiation. Why? Because if they INCREASE the amount of bacteria (which is very likely) and ALSO add a requirement
for DECREASED bacteria, they are going to want to irradiate to meet their own standard. Stay tuned.
May 30, 2001
The Meat Inspection Regulations have been amended to strengthen Canada's poultry and meat inspection programs in
federally registered establishments. The amendment allows for the implementation of the Modernized Poultry Inspection
Program (MPIP) and helps maintain Canada's excellent domestic and international reputation for a safe and high-quality
food supply.
A copy of the amendment can be obtained from the Canadian Food Inspection Agency (CFIA) Web site at www.inspection.gc.ca
or the Canada Gazette Web site at http://www.canada.gc.ca/gazette/gazette_e.html
Effects on Industry The amendment gives federally registered poultry slaughter establishments the option of implementing
a science-based inspection system known as the Modernized Poultry Inspection Program (MPIP), where trained industry
employees conduct all post-mortem carcass-by-carcass examinations under continuous monitoring and assessment by
government inspectors. Abnormal carcasses are still referred to a CFIA veterinarian for appropriate disposition.
Establishments choosing not to adopt MPIP must continue to implement either traditional inspection, where government
inspectors perform all post-mortem defect detection activities, or the Canadian Poultry Inspection Program (CPIP),
where government inspectors and industry employees share post-mortem defect detection responsibilities. Under CPIP
or MPIP operations, plant quality control employees are required to receive training so they have the necessary
skills and knowledge to properly perform their duties.
Establishments choosing to implement either traditional, CPIP or MPIP methodologies are required to meet all regulations
applying to traditional, CPIP or MPIP operations. CFIA inspection staff will have different roles depending on
which methodology is applied but, in all cases, retain full authority to enforce the provisions of the Meat Inspection
Regulations.
The amendment also requires that flock information sheets be submitted for all poultry lots presented for slaughter
- regardless of the inspection methodology employed. The amendment allows ante-mortem examination of poultry by
trained industry employees under certain conditions and under the supervision of an official veterinarian.
It also addresses the conditions under which the license to operate a registered establishment is issued, renewed,
suspended or revoked. And, it attaches conditions to licenses where necessary to ensure compliance with the Meat
Inspection Act and Regulations, and food safety requirements.
Enhancing Food Safety Canada has one of the safest poultry inspection systems in the world. Plants operating under
traditional inspection and CPIP inspection systems consistently produce high quality products that are recognized
internationally. However, the Government of Canada recognizes that we must continuously improve Canada¹s inspection
methods if we are to effectively meet emerging food safety challenges.
Under MPIP, inspection staff have more time to ensure that the hazards in live poultry are better controlled at
farm level as well as by establishment operators when receiving loads of live poultry.
Furthermore, MPIP is the first Canadian poultry slaughtering inspection system which requires chilled carcasses
to meet specified microbiological requirements for Salmonella.
Consultation with Stakeholders The CFIA worked closely with stakeholders in developing this regulatory amendment.
Health Canada, the Consumers¹ Association of Canada, and Canada's major national industry associations, including
the Chicken Farmers of Canada, the Canadian Turkey Marketing Agency, the Canadian Poultry and Egg Processors Council,
and the Further Poultry Processors Association of Canada were actively consulted.
For more information on the amendment please contact:
Dr. Claude Boissoneault
CFIA, Ottawa
(613) 225-2342, ext. 4676
Source: Canadian Food Inspection Agency
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