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Views: 265
Updated
October 28, 2021
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...
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Views: 528
Updated
January 4, 2022
Description
The Video Ante-Mortem Inspection (VAMI) guide provides information on the slaughter of animals under the Alberta VAMI program. The guide describes the applicable regulatory references and...
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Views: 35813
Updated
June 1, 2020
Description
The Food Retail and Foodservice Code consists of model requirements for safeguarding public health and assuring food safety. Working through the Canadian Food Inspection System, government and...
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Views: 249
Updated
May 20, 2022
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...
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Views: 1133
Updated
August 1, 2017
Description
The Alberta Foodborne Illness and Risk Investigation Protocol provides the framework for a coordinated response to outbreaks linked to food in Alberta, should a coordinated response be deemed...
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Views: 280
Updated
February 3, 2022
Description
Facts about the requirements to manufacture different types of processed meat products to prevent foodborne illnesses.
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Views: 259
Updated
April 29, 2022
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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Views: 317
Updated
November 26, 2021
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...
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Views: 1393
Updated
April 21, 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...
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Views: 5
Updated
December 8, 2021
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...