All Resources

Contamination and spoilage control : operator responsibilities

Description

This directive outlines the operator's role and responsibilities in mitigating risks and preventing carcasses and meat products from being contaminated and spoiling at Agriculture and Irrigation... More ≫

Description

This directive outlines the operator's role and responsibilities in mitigating risks and preventing carcasses and meat products from being contaminated and spoiling at Agriculture and Irrigation licensed abattoirs and mobile butcher facilities.

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Transportation and storage for licensed meat facilities

Description

Appropriate storage and transportation conditions for edible and inedible products, ingredients, and packaging materials are required in many clauses of the Meat Inspection Regulation and the Meat... More ≫

Description

Appropriate storage and transportation conditions for edible and inedible products, ingredients, and packaging materials are required in many clauses of the Meat Inspection Regulation and the Meat Facility Standards. This fact sheet explores how meat processing facilities can meet these outcome-based requirements.

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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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Selecting a food safety consultant

Description

This two-page fact sheet explains the role that a food safety consultant can play in helping slaughter or meat processing operations develop, implement and update food safety programs.

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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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Specified Risk Material (SRM) : operator responsibilities

Description

The purpose of this directive is to outline the Specified Risk Material(SRM) requirements for abattoir operators that slaughter beef to ensure the hygienic removal of SRM from edible meat during... More ≫

Description

The purpose of this directive is to outline the Specified Risk Material(SRM) requirements for abattoir operators that slaughter beef to ensure the hygienic removal of SRM from edible meat during slaughter and cutting/boning operation, and to prevent SRM cross-contamination of inedible material destined for the production of animal feed.

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Use of appointed inspector

Description

The Use of an Appointed Inspector Directive outlines the process to request an appointed inspector that can provide ante-mortem and post-mortem inspection in emergency situations. An appointed... More ≫

Description

The Use of an Appointed Inspector Directive outlines the process to request an appointed inspector that can provide ante-mortem and post-mortem inspection in emergency situations. An appointed inspector can perform an on-site ante-mortem inspection or a video ante-mortem inspection remotely. An animal unfit for transportation or a compromised animal can be inspected and slaughtered on-site and transported to an abattoir for post-mortem inspection which allows the meat to be sold within Alberta.

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Video ante-mortem inspection : operator responsibilities

Description

This directive outlines the procedures and responsibilities under the Video Ante-Mortem Inspection (VAMI) Program. The program allows for animals that cannot be transported to an abattoir to... More ≫

Description

This directive outlines the procedures and responsibilities under the Video Ante-Mortem Inspection (VAMI) Program. The program allows for animals that cannot be transported to an abattoir to receive an ante-mortem inspection via video technology and be humanely slaughtered onsite.

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Ante- and post-mortem inspection : operator responsibilities

Description

The purpose of this directive is to describe the operator’s responsibilities and role pertaining to ante- and post-mortem inspection for animals slaughtered at Agriculture, Forestry and Rural... More ≫

Description

The purpose of this directive is to describe the operator’s responsibilities and role pertaining to ante- and post-mortem inspection for animals slaughtered at Agriculture, Forestry and Rural Economic Development licensed abattoirs.

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