Publications

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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Mould on carcasses : what you need to know

Description

This information sheet is about mould on carcasses, where it can be found and why it is found in a meat slaughter facility. The information includes myths about mould on meat and actions to help... More ≫

Description

This information sheet is about mould on carcasses, where it can be found and why it is found in a meat slaughter facility. The information includes myths about mould on meat and actions to help control mould growth.

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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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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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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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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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