All Resources

Video ante-mortem inspection : guidance for producers and abattoir operators

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... More ≫

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 guidelines to help VAMI participants meet the program requirements.

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On-farm slaughter operation : food safety and animal welfare learning modules

Description

These food safety modules are required reading for an applicant wishing to become a licensed on-farm slaughter operation for the purposes of slaughtering and/or processing of uninspected meat... More ≫

Description

These food safety modules are required reading for an applicant wishing to become a licensed on-farm slaughter operation for the purposes of slaughtering and/or processing of uninspected meat products. OFSO applicants must also complete and submit the learning modules quiz included in this record.

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

Description

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

Description

This fact sheet 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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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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