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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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Alberta Foodborne Illness and Risk Investigation Protocol (FIRIP) 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... More ≫

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 necessary. It provides guidance in response to outbreaks linked to food products traded interprovincially, exported from Alberta or imported and distributed within Alberta, and is designed to be used in response to suspected or confirmed multi-jurisdictional foodborne illness outbreaks or food safety risks in Alberta. It was developed by Canada-Alberta Partners in Food Safety, a partnership agreement between the Government of Canada, represented by the Canadian Food Inspection Agency and Health Canada, and the Government of Alberta, represented by Alberta Health, Alberta Health Services, and Alberta Agriculture and Forestry.

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Processed meat products quick facts

Description

Facts about the manufacturing of different types of processed meat products to prevent foodborne illnesses. Condensed from the Canadian Food Inspection Agency's Meat Hygiene Manual of Procedures,... More ≫

Description

Facts about the manufacturing of different types of processed meat products to prevent foodborne illnesses. Condensed from the Canadian Food Inspection Agency's Meat Hygiene Manual of Procedures, Chapter 4, Meat Processing Controls and Procedures.

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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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Basic food safety training

Description

Set of resources for food processors to use in training staff on food safety.

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