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Meat facility standards [2022]

Description

Describes the conditions under which meat is slaughtered, processed, stored and transported to ensure food safety. The Meat Facility Standards is a policy document legislated by the Meat... More ≫

Description

Describes the conditions under which meat is slaughtered, processed, stored and transported to ensure food safety. The Meat Facility Standards is a policy document legislated by the Meat Inspection Regulation, which requires the licensed operator to comply with the MFS. It describes the minimum regulatory requirements for the facility environment and for food production controls.

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Business plan for father son farm partnership

Description

The purpose of this business plan is to support the transition of management responsibilities over time from the father to the son. In this context the plan provides guidelines for implementing... More ≫

Description

The purpose of this business plan is to support the transition of management responsibilities over time from the father to the son. In this context the plan provides guidelines for implementing the transition along with yardstick for measuring progress to this objective.

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Business plan for father daughter farm

Description

The purpose of this business plan is to support the decision of whether finance a land purchase by the daughter in order to retain land previously rented by the family farm business.

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Meat facility standards [2009]

Description

The Meat Facility Standards ensures that conditions under which meat and meat products are manufactured and the ingredients used in their manufacture lead to the production of food which is safe... More ≫

Description

The Meat Facility Standards ensures that conditions under which meat and meat products are manufactured and the ingredients used in their manufacture lead to the production of food which is safe for human consumption. The standards apply to all provincially-licensed meat facilities and provide a firm foundation for good manufacturing and hygienic practices. They allow operators to control and prevent relevant food safety hazards and to identify meat-borne risks to human health ultimately resulting in improved food safety.

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