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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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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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Food safety sentinel

Description

The Food Safety Sentinel is a quarterly newsletter that targets Alberta Agriculture and Forestry’s provincially licensed meat facilities. The newsletter is a way to get food safety messages... More ≫

Description

The Food Safety Sentinel is a quarterly newsletter that targets Alberta Agriculture and Forestry’s provincially licensed meat facilities. The newsletter is a way to get food safety messages information and other topics of interest out to the meat facilities. It also contains upcoming events, contacts and funding opportunities.

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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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