Canadian Food Inspection Agency (CFIA)

Meat Hygiene Manual of Procedures

The Meat Hygiene Manual of Procedures was prepared as a reference document for CFIA  inspectors and all other stakeholders in the Canadian meat hygiene program.  The Manual contains information covering policies on the importation, exportation and interprovincial trade of meat products in addition to policies concerning the preparation of meat products in establishments licensed under the 1990 Meat Inspection Act and Regulations.

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Reference Listing of Accepted materials

This is a current list of materials and non-food chemicals which have been found by the CFIA to be acceptable for use in establishments operating under the authority of the Agency.

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Food Safety Guide

The Guide to Food Safety provides guidance on how to develop and implement preventive food safety control systems.

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