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Food for thought : Food Safety Branch newsletter

Description

The Food for Thought newsletter provides information and updates for the Food Safety Branch in Agriculture and Irrigation. Topics covered include updates from the branch, as well as tips and... More ≫

Description

The Food for Thought newsletter provides information and updates for the Food Safety Branch in Agriculture and Irrigation. Topics covered include updates from the branch, as well as tips and other information for food safety and animal welfare practices in farming and food processing operations.

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Contamination and spoilage control : operator responsibilities

Description

Directives support Alberta Agriculture and Irrigation licensed meat processing facilities and operations to better understand requirements under the Meat Inspection Act and Regulation.

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E. coli O157:H7 : on-farm slaughter cross-contamination

Description

This factsheet describes E. coli O157:H7 and how to control its spread in on-farm slaughter operations, including opportunities to reduce cross-contamination in your operation and slaughter best... More ≫

Description

This factsheet describes E. coli O157:H7 and how to control its spread in on-farm slaughter operations, including opportunities to reduce cross-contamination in your operation and slaughter best practices.

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Cleaning and sanitation : on-farm slaughter operations

Description

This factsheet describes the importance of cleaning and sanitation at an on-farm meat processing operation. Information includes seven steps of cleaning and sanitizing, and verifying the... More ≫

Description

This factsheet describes the importance of cleaning and sanitation at an on-farm meat processing operation. Information includes seven steps of cleaning and sanitizing, and verifying the effectiveness of cleaning and sanitation.

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Controlling cross-contamination : on-farm slaughter operations

Description

This factsheet describes effective cleaning and sanitation activities for an on-farm slaughter operation, and includes information on how to: evaluate sanitary design of the operation; clean... More ≫

Description

This factsheet describes effective cleaning and sanitation activities for an on-farm slaughter operation, and includes information on how to: evaluate sanitary design of the operation; clean equipment and materials used in the facility; choose equipment and chemicals used in sanitation procedures; and maintain an operation with effective sanitation procedures.

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High-risk meat processing

Description

This factsheet describes high-risk meat processing activities for on-farm slaughter operations, including grinding, fermenting, smoking, drying and canning. Information includes hazards associated... More ≫

Description

This factsheet describes high-risk meat processing activities for on-farm slaughter operations, including grinding, fermenting, smoking, drying and canning. Information includes hazards associated with each high-risk meat processing activity and criteria required to manufacture a safe product.

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Writing a hazard control plan for meat facilities

Description

This guideline can be used by meat operators to help identify associated risks/hazards in meat facilities and to show when process controls need to be in place to manage food safety and animal... More ≫

Description

This guideline can be used by meat operators to help identify associated risks/hazards in meat facilities and to show when process controls need to be in place to manage food safety and animal welfare controls. The guidebook will help meat facility operators develop a proposal to request approval from the regulatory body for a food safety plan or animal welfare controls.

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How to write a program : guidance for slaughter and meat processing operations

Description

Written control programs, also commonly known as work instructions, are important in the production of safe food and the proper handling of animals. This guidebook outlines the components... More ≫

Description

Written control programs, also commonly known as work instructions, are important in the production of safe food and the proper handling of animals. This guidebook outlines the components necessary for a thorough written program required in Alberta’s Meat Inspection Act (MIA), Meat Inspection Regulation (MIR), and Meat Facility Standards (MFS) and provides an example of a written program and a supporting record.

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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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Processed meat products factsheet

Description

Facts about the requirements to manufacture different types of processed meat products to prevent foodborne illnesses.

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