DEPARTMENT OF GOVERNMENT SERVICES IN-DEPTH SLAUGHTERHOUSE INSPECTION FORM & DEPARTMENT OF NATURAL RESOURCES Establishment Details Inspector Last Revised: 19mar2008 Author: Jason Webber Inspection type Routine Follow-up Complaint Licensing If, in the Inspector's opinion, any of the infractions are considered to be critical to food safety, the Inspector must immediately contact the Director of Animal Health for orders to either suspend or revoke a plants license under the authority of section 7 of the Meat Inspection Regulations. Referenced regulations are in parenthesis (x) and a full list of the regulations is on the back of this form. List any specifics details in the comments section. Print Form Microbiological Hazards Plant location Comments Cooler temperature >4 degrees Celsius (9a)(19c)(20c)(76) Actual Temp: oC Plant location poses issues (8) Carcass temperature >4 degrees Celsius (76) Actual Temp: oC Proper Equipment to operate Insufficient disinfection equip., temp. or practices (19f)(20e)(22)(35) Actual Temp: oC Insufficient lighting or ventilation (8) Insufficient potable hot/cold water (10) Act. Hot Temp: oC Red meat equipment insufficient (19) Insufficient waste disposal or Storage (13) (17) (27) (28) (29) (37) (39)(42) Poultry equipment insufficient (20) Insufficient pest control (8)(30) Stunning equipment insufficient (71) Insufficient sanitation (8b)(26) (33) (34)(35)(43) Holding pens insufficient (74) Cross contamination poultry to red meat (23) Cooling equipment insufficient (76) Insufficient hand-washing devices or practices (11) Positive Considerations Dressing of dead-stock or illegal wild game (40)(44) Participates in voluntary quality program Insufficient sanitary facilities or practices (49) Participates in inspection Service Probable contamination of carcasses (36)(46)(48) Conducts antemortem inspection Conducts postmortem inspection Chemical Hazards Uses records designated by the Director Negligent use or storage of unapproved chemicals or use of chemicals in unapproved ways (32) Can show proper dressing techniques Slaughter or storage of animals with needle-marks or known to be under antibiotic treatment (68) Has written pest control program Physical Hazards Has written sanitation program Inspector's Signature Unguarded glass lighting, broken glass (8c) Has written training program Date of Inspection Contact surfaces made of unapproved materials such as paint,wood, lead or cadmium (15)(16) (18)(21) Incidental contact surfaces made of unapproved or hazardous materials (12)(14) Recommendations (Completed by Animal Health) Director's Signature Animal Welfare License License with conditions Date of recommendation Abuse of animals, cruelty, improper stunning and bleeding, inhumane treatment (70)(71)(72)(73)(74) Fine Suspension Closure 8. A plant shall be (d) have an approved hoist; 39. The carcass of an animal that has been condemned on ante mortem inspection 68. A person shall not hold a sick animal for treatment at a plant. (a) be located at a reasonable offset from barnyards, stables, dead meat operations, (e) have equipment to provide adequate restraint during slaughter; shall not be taken through or into any room in which carcasses or meat are chilled, 70. An animal shall be slaughtered by a method that produces rapid waste disposal facilities and offensive trades and be at a reasonable offset from any (f) have a sterilizer for equipment that comes into contact with the carcass during stored, cut, handled, prepared or packed. unconsciousness and exsanguination. source of pollution or any place that harbours insects, rodents or other vermin likely slaughter and processing; 40. A person shall not take a dead animal into a plant other than approved wild game. 71. An animal shall not be slaughtered unless it is rendered unconscious in to cause meat or meat products to become contaminated, and reasonable offset shall (g) have rails, racks and hooks arranged so as to keep carcasses or meat from 41. Where a plant processes wild game, accordance with a method authorized under section 72 be 100 metres unless otherwise determined by the inspector; touching the floor and from being able to touch the walls; and (a) that processing shall not take place at a time when other meat or a meat product (a) immediately before slaughter; or (h) other approved equipment that the director requires. is being processed; (b) immediately before it is hung for the purpose of slaughter. (b) be constructed and finished in such manner that the plant is capable of being maintained in a sanitary condition; 20. Where poultry is processed in a plant, there shall exist (b) the processed wild game shall be kept separate in holding coolers from other meat 72. (1) For the purposes of slaughter, an animal shall be rendered (c) be adequately lighted for operational and inspection purposes; (a) rooms and operations in proper sequence from dirtiest to cleanest to properly processed and inspected under these regulations; and unconscious (d) be adequately ventilated; and allow holding, slaughtering, scalding, plucking, eviscerating, chilling, processing and (c) the abattoir and all equipment used in processing that wild game shall be cleaned, (a) by delivering a blow to the head by means of a mechanical penetrating (e) be adequately heated. storage; sanitized and disinfected immediately upon completion of the processing of the wild or nonpenetrating device approved by the director; (b) equipment for scalding and plucking; game. (b) in the case of a lamb or young calf, by delivering a blow to the head by 9. Chill rooms (a) shall be equipped with a direct reading thermometer of known accuracy; and (c) chill tanks equipped with adequate overflows and permanently affixed direct 42. An animal that dies while being held at a plant shall be removed immediately and manual means; (b) need not be directly attached to the plant if they are in reasonable proximity to the reading thermometers, which tanks shall be capable of lowering eviscerated carcasses disposed of in a manner approved by the director. (c) by exposure to carbon dioxide gas in a manner that plant. to a temperature of 4° Celsius, within a period of time adequate to prevent the spread (i) produces rapid unconsciousness, and 43. Where a plant processes poultry, all equipment, poultry crates and transport of bacteria; (ii) has been approved by the director; or 10. A plant shall have, under pressure facilities shall be cleaned, disinfected and sanitized as soon as practical after arrival (d) storage rooms capable of holding poultry carcasses at a temperature below 4° (d) by applying an electrical current to the head (a) a supply of potable hot and cold water adequate for the efficient operation of the at the plant. Celsius; and (i) in a manner that produces rapid unconsciousness, and plant; and 44. A carcass of an animal or a part of it shall not be taken into a plant unless the (e) other equipment for cleaning and disinfecting of rooms and processing equipment (ii) by a device approved by the director. (b) an adequate supply of potable hot water or live culinary steam for cleaning or animal was slaughtered in accordance with these regulations or the Meat Inspection and for cleaning and disinfecting poultry crates and transportation facilities. (2) Notwithstanding subsection (1), the director may authorize the operator sterilizing purposes Act (Canada) and the regulations made under the Act. of a plant to render an animal unconscious other than a method prescribed 11. A plant shall have approved hand washing facilities in the killing room. 21. Scalding equipment and chill tanks in a poultry plant shall be of rust-resistant 45. (1) Where an inspector finds that the provisions of section 36 are not by subsection (1). 12. Plant floors shall material impervious to liquids. compliedwith in respect of a vehicle at a plant, he or she shall 73. An animal shall be prepared for slaughter and slaughtered in a manner (a) be smooth, hard, impervious to liquids and shall, at the joint with the wall, be 22. No utensil or personal attire used in a poultry plant shall be used in or transferred (a) prohibit the transportation or delivery of meat or meat products from that does not cause it unnecessary pain. coved and sealed; to a red meat plant without proper disinfection beforehand. the plant in the vehicle and may issue the directions that he or she considers (b) except in chill rooms, dry storage and hide rooms, be adequately sloped to drains 23. In plants processing poultry, red meats may also be processed if necessary oradvisable to secure compliance with the provisions of section 36 74. (1) Pens for the purpose of holding animals before slaughter shall be equipped with odour traps; and (a) done at a separate time; ; or (b) direct the removal from the vehicle of meat or meat products therein (a) clean, adequately ventilated; (c) be regularly dried off in chill rooms if there are no drains. (b) the plant is shut down and sanitized between operations; and and reinspect the meat or meat products. (b) free from sharp projections or obstructions that may injure an animal; (c) poultry products are adequately separated from red meat during storage. (2) On reinspection of meat or meat products under paragraph (1)(b), the (c) protected from the environment; and 13. A catch basin is a required part of the plumbing in the kill room floor to remove inspector may issue the directions that he or she considers necessary or (d) sufficient to keep animals from separate lots and deliveries apart from solid materials unless there is an alternative means, accepted by the inspector, for the 24. A person shall not use a part of a plant as living quarters. advisable to ensure that the meat or meat products comply with these regulations. each other removal of solids. 25. A person shall not use the holding pens of a plant for the purpose of fattening animals. and in identifiable groups until ante mortem inspection, provided however 14. Walls and ceilings shall be of an approved smooth, easily cleanable material and 46. (1) All processing of meat into quarters, retail cuts, ground meat, sausages or that impervious to liquids in kill, chill and other meat storage rooms. 26. A plant shall be kept clean, sanitary and in good repair. other meat products shall be done in a manner so that contamination is avoided. animals from the same herd or flock may be penned together. 15. Racks and hooks shall be of an approved rust-resistant metal construction or shall 27. All waste and drainage from the plant shall be disposed of in accordance with (2) Subsection (1) includes but is not limited to (2) Animals shall not be assembled in a greater number than may be held be iron or galvanized steel but kept free of rust with edible oil and shall not be provincial laws. (a) the use of cleanable, non-wood cutting surfaces; without painted. 28. Inedible offal and meat that is not food shall be disposed of according to (b) the use of stainless steel or equivalent cutting, grinding or other food contact over-crowding or risk of injury. 16. Tables, benches, blocks and containers for meat intended for food shall not be provincial laws equipment; (3) Animals shall be held separately according to species wood on meat contact surfaces and shall be of an approved rust-resistant material and (c) a minimum amount of time used in the processing of meats above refrigerated 29. Notwithstanding section 28, where a carcass has been approved as fit (4) Every ramp or incline used in assembling or moving animals for the free of any crack or crevice. temperatures; and for food by an inspector, inedible offal and meat that is not food that has purpose of (d) the use of food-quality packaging materials 17. Containers for the storage of inedible offal, meat that is not food, condemned been approved by the director for the purpose of animal food may be slaughter shall material and refuse shall be disposed of for that reason in a manner prescribed by the director. 47. An operator shall make and keep a record of not less than 12 months duration, of (a) be constructed in a manner that provides good ascent or descent for the (a) of suitable metal, plastic or fibre-glass construction and covered with insect-proof 30. Every practical precaution shall be taken to maintain plants free of flies, rats, animals inspected at the plant, in the form required by the director. animals; covers of the same construction; mice and other vermin. 48. A person shall not perform work that brings him or her in contact with meat or and (b) marked to identify how they are being used; 31. A person shall not permit an animal not intended for slaughter in a plant to be meat products in a plant unless (b) be maintained in a manner that provides good footing for the animals. (c) used for no other purpose; in that plant. (a) the person is free from and not a carrier of a disease or infection that may be (5) An electrical prod used in assembling or moving animals for the (d) kept clean and in good repair; spread through the medium of food; purpose of 32. Only germicides, insecticides, rodenticides, detergents, wetting agents or other (e) kept in the storage room or isolated area provided for that purpose; and (b) the person submits to such examination and tests as the local medical officer of slaughter shall not be applied to the perianal region or escutcheon of an similar materials that have been approved for such use may be used in a plant and (f) emptied as directed by the inspector. health or the director requires; and animal. only in approved ways. (c) the person wears clean, washable outer garments and headgear. 18. Except as otherwise provided in these regulations, utensils shall not be 33. Plants shall be cleaned and sanitized immediately upon completion of the daily 76. (1) A carcass shall be moved to an area maintained at a temperature of of wood and shall be of such material and so constructed that they are rust- operations 49. (1) Every plant shall, for the use of the employees, be provided with or 4° Celsius, or lower, immediately after inspection. resistant and can be easily cleaned and sterilized. 34. Equipment and utensils shall be have readily available (2) Poultry carcasses 19. A red meat plant shall (a) cleaned at the end of each day's use; and (a) hand washing facilities, including dispensable germicidal soap and (a) shall be chilled after plucking, evisceration, washing and removal of (a) have rooms and operations in proper sequence from dirtiest to cleanest to properly (b) disinfected before each use running hotand cold water; head and feet by submersion in a chilling tank of ice water until the dressed allow holding, slaughtering, eviscerating, chilling, processing and storage, and the 35. Utensils that have been in contact with infected materials shall be immediately (b) clean single use towels or other approved hand drying devices; and (c) carcass reaches a temperature of 4° Celsius number of rooms necessary will be dependent upon the number of animals being cleaned and sterilized by means of hot potable water or live culinary steam. adequate running water closet-type toilet facilities. slaughtered and is subject to the approval of the inspector; (2) Every toilet room shall be 36. Meat and meat products shall be handled and kept, during processing, storage and Please return a copy of this inspection to : (b) have a holding area that contains pens for the purpose of holding animals before (a) located so that it does not open directly into any room in which transportation in a manner and place as to prevent contamination. Food Safety Specialist. slaughter as well as providing adequate shelter from adverse weather conditions and (i) meat is chilled, stored, cut, handled, prepared, or Animal Health Division 37. Inedible offal and meat that is not intended for food shall shall be attached to or in reasonable proximity to the plant; (ii) meat products are produced, processed, handled or stored; P.O. Box 7400 (a) be removed immediately from a room in which carcasses or meat are chilled or (c) be equipped with or have readily available adequate facilities for the purposes of (b) adequately ventilated; and St. John's NL A1E3Y5 otherwise stored, cut, handled, prepared or packed; and chilling and storing dressed carcasses immediately after slaughter to a temperature (c) fully lighted. t 709.729.7674 (b) be placed in the containers prescribed for that purpose. of 4° Celsius; f 709.729.0055 38. Hides shall not be kept in a room in which carcasses or meat are chilled or 50. Every plant shall be operated under the supervision of an inspector Jasonwebber@gov.nl.ca otherwise stored, cut, handled, prepared or packed.