Annex P-3: Full Organoleptic Inspection for Beef and Swine Carcasses - Sampling Inspection Procedures and Disposition for Chilled Beef and Swine Carcasses

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1. Scope

This procedure applies to chilled Beef and Swine carcasses. The procedure can be considered complete only if combined with Annexes O and P.

2. Sampling Plans

The inspector shall select the required sample units using the sampling plan listed on the Multi-Commodity Activities Program (MCAP) Import Inspection Report (IIR). If this plan has been found to be inappropriate or a copy of IIR is not available, determine the lot size and calculate the square root of the quantity shipped. This is the number of sample units to be inspected. The inspector shall randomly select the sample units using the internet based random numbers program or random numbers table as described in Section 2.2 of Annex H-2 of this chapter.

3. Preparation of Products for Inspection

Sample units shall be selected from the staged lot following the visual inspection of the lot regardless of the results of the visual inspection.

In addition to the sample unit selection and handling procedures specified in Annex P, the following procedures apply for this product category:

  • Carcasses shall be handled in a sanitary manner so as to preclude contamination of any product;
  • The establishment must have a staging area and an inspection area equipped with rails for hanging carcasses;
  • Non hanging carcasses should be wrapped and carcasses may be inspected on tables. The establishment shall remove the meat product from the wrapping, place the carcass along with the protective liner onto the examination table;
  • For carcasses, quarters, and similar product hanging on rails, the inspector shall number the units in consecutive order beginning with the first unit approached;
  • If a lot on rails, consisting entirely of forequarters or hindquarters is present, two quarters shall be treated as one side. As the samples are selected, each side will be identified with the sample number by a tag or other means; and
  • There shall be adequate space to allow the examination of the lot for general condition and legible marks of inspection.

4. Inspection Procedures

Visually examine each individual sample unit for the application of the official meat inspection stamp (legend) and for presence of mandatory labelling information. Refer to Annex E of this chapter for labelling requirements.

The inspector shall thoroughly examine all sample units for defects including pathological conditions, workmanship, decomposition and visible contamination.

The following defects have a zero tolerance:

  • identifiable faecal material;
  • identifiable ingesta material;
  • identifiable residual spinal cord material in the spinal canal of beef carcasses imported from the United States; and,
  • food safety pathology.

Veterinary advice must be sought with respect to defects which can not be named or have not been encountered previously.

The defects shall be classified as minor, major, and critical and shall be recorded on the Meat Import worksheet in the appropriate blocks (refer to Annex S of this chapter (available for CFIA personnel use only)).

The defects shall not be removed from the carcasses pending decision on acceptance or rejection of the lot. All samples with defects must be marked and identified to the sampling unit, lot and IIR control number. Defective carcasses should be stored segregated within the refused lot. Defects from lots which are rejected must be retained as evidence of the inspection findings and are returned to the country of origin or disposed of with the refused lot.

5. Decision criteria

Determine whether the sample lot passed or failed by evaluating the carcass sample population using two general categories of defects:

  1. Carcass Food Safety Defects: which include identifiable fecal material, identifiable ingesta material and food safety pathological conditions. Refer to Chapter 17 of the Meat Hygiene Manual of Procedures (MOP).
  2. Other Carcass Defects: which are regarded as unsuitable for consumption but do not pose a direct food safety risk as well as those defects that do not meet regulatory requirements and also in turn do not pose a significant food safety risk. Refer to Chapter 17 of the MOP.

See Annex J for procedures for handling of rejected imported meat products.

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