Annex C: HACCP Based Slaughter Inspection Program (HIP) for Swine
2.0 Introduction to the HIP
This page is part of the Guidance Document Repository (GDR).
Looking for related documents?
Search for related documents in the Guidance Document Repository
This policy stipulates that every operator of a swine slaughter establishment must perform tests to verify that the presentation of carcasses and viscera to the CFIA for post-mortem inspection meets the prescribed performance requirements. However, operators who determine that it is not feasible to make all of the necessary modifications to allow for presentation tests in accordance with the current policy have the option of proposing alternative approaches to replace part or all of the HIP presentation tests.
2.2 Scope and Guiding Principles
The guiding principles that were examined and adopted for this policy are the:
- enhancement of the safety and suitability of meat and meat products;
- improvement of the effectiveness and uniformity of inspection programs;
- re-allocation of inspection resources based on risk;
- assumption of greater responsibility by industry for their products at all levels of food animal production and processing; and
- assurance of international trade compatibility with the World Trade Organization (WTO), World Health Organization (WHO), World Organization for Animal Health (OIE), Codex Alimentarius principles and specific trading partner requirements.
The redesign of the Canadian red meat inspection program under a HIP is limited to the following proposed areas:
- mandatory screening information on all food animals submitted for slaughter;
- transportation, live receiving and handling;
- slaughter processing; and
- carcass chilling.
The HIP will result in a more comprehensive inspection program whereby the CFIA and the registered establishment operator jointly assume new roles of responsibility.
The HIP policy is designed to blend the complementary principles of Hazard Analysis and Critical Control Point (HACCP) and Acceptance Quality Limits (AQL) of performance. By implementing the seven principles of HACCP in conjunction with specific process control steps that have a pre-defined level of performance, it has been shown that a consistently safer and more suitable meat product can be produced. Process control steps for live animal receiving, evisceration performance, portion presentation performance, and visible dressed carcass defect performance provide excellent controls for strategic and preventative intervention along the processing line.
National performance standards will be determined for the maximum acceptable allowance of visible food safety carcass defects as well as other carcass defects that may be present on an approved carcass as it leaves the evisceration floor. A national performance standard for specific microbial pathogens and other indicator organisms reflecting sanitary manufacturing procedures is also being developed.
2.3 Alternate Procedures/Approaches
Operators can propose alternate procedures/approaches to the different elements presented in this policy. Alternate procedures/approaches must meet or exceed the procedures, standards and outcomes as the procedure it is intended to replace. Alternate procedures must be submitted by the operator to the Veterinarian in-Charge, who will consult with the Operational guidance and expertise specialists. The alternate approach will be evaluated in collaboration with National Program Specialists. The alternate procedure cannot be used prior to a no objection by the CFIA. Operators should be advised that issuance of an opinion will depend on the quality and completeness of the information submitted to the CFIA. Additionally, note that evaluation of any new procedure may take some times as it may have significant impact on trade and require specific CFIA Operational adjustment (e.g. training of local inspection staff).
- Date modified: