GreatNorthCollective/greatnorth-canada-federal-laws-text huggingface dataset:
Safe Food for Canadians Regulations — 140
Condemnation 140 If a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after an inspection that any meat product that would be derived from a food animal could not be identified as edible under section 125 and condemns the food animal, a licence holder must (a) identify the food animal as inedible; (b) segregate the food animal with other condemned food animals or isolate the food animal if, because of its condition, it presents a risk to other food animals or it requires protection from other food animals; (c) humanely kill the food animal; and (d) identify the carcass and any blood collected from the food animal as inedible.
Safe Food for Canadians Regulations — 141
Requirement before bleeding 141 Before bleeding a food animal, other than a game animal, a licence holder must render it unconscious in a manner that prevents it from regaining consciousness before death or slaughter it by (a) delivering a blow to the head with a mechanical device in a manner that causes an immediate loss of consciousness; (b) applying an electrical current in a manner that causes an immediate loss of consciousness; or (c) exposing it to a gas or a gas mixture in a manner that causes a rapid loss of consciousness.
Safe Food for Canadians Regulations — 142
Requirement after bleeding starts 142 A licence holder must not cut the carcass of a food animal after bleeding has started if it shows signs of sensibility that may indicate a potential return to consciousness.
Safe Food for Canadians Regulations — 143
Requirement before suspending 143 (1) A licence holder must not suspend a food animal before it is rendered unconscious or slaughtered in accordance with section 141 , before it is ritually slaughtered in accordance with section 144 or before it is humanely killed. Exception — certain birds (2) Despite subsection (1), a licence holder may suspend a bird, other than an ostrich, rhea or emu, by its legs immediately before it is rendered unconscious or slaughtered in accordance with section 141 or immediately before it is humanely killed.
Safe Food for Canadians Regulations — 144
Ritual slaughter 144 Despite section 141 , a licence holder who ritually slaughters a food animal to comply with Judaic or Islamic law must (a) restrain the food animal; (b) administer one continuous, fluid cut with a knife, without the knife being lifted off the food animal, resulting in the rapid, simultaneous and complete severance of the jugular veins and carotid arteries, in a manner that causes the animal to bleed immediately; and (c) rapidly and completely bleed it, to render it unconscious in a manner that prevents it from regaining consciousness before death.
Safe Food for Canadians Regulations — 145
Dressing 145 (1) After a food animal is bled, a licence holder must dress the carcass by doing the following: (a) in the case of the carcass of a pig, (i) remove the hair, scurf, toenails and developed mammary glands or remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, and (ii) eviscerate and split it; (b) in the case of the carcass of a bird, (i) remove the feathers and hair or remove the skin, (ii) remove the head, uropygial gland and feet at the tarsal joints, and (iii) eviscerate it; (c) in the case of the carcass of a goat, (i) remove the hair, head, toenails and developed mammary glands or remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, and (ii) eviscerate it; and (d) in the case of the carcass of any other food animal, (i) remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, (ii) eviscerate it, and (iii) split it, except in the case of a sheep, calf or domesticated rabbit. Partial dressing (2) Despite subsection (1) and at the request of the licence holder, the Minister must authorize the licence holder to partially dress a carcass if (a) the licence holder establishes that there is a market for partially dressed carcasses; and (b) the licence holder’s procedure for partial dressing is such that the carcass is sufficiently dressed to enable a post-mortem examination or inspection.
Safe Food for Canadians Regulations — 146
Blood clots, bone splinters and extraneous matter 146 A licence holder must remove any blood clot, bone splinter and extraneous matter from the carcass of a food animal and the parts of the carcass, and must identify what was removed as inedible.
Safe Food for Canadians Regulations — 147
Processing of blood 147 A licence holder must process a food animal’s blood in the inedible products area described in subsection 58 (2) unless the licence holder (a) collects it in a manner that prevents contamination; (b) protects it against contamination after it is collected; and (c) does not defibrinate it by hand.
Safe Food for Canadians Regulations — 148
Identification and correlation 148 A licence holder must identify the blood of a food animal that is collected to be processed as an edible meat product and the parts of the carcass of the food animal in a manner that enables the correlation of the blood and the parts with the carcass from which they were removed until the completion of the post-mortem inspection or examination.
Safe Food for Canadians Regulations — 149
Post-mortem inspection 149 (1) A licence holder must, during the course of dressing or partially dressing a carcass, present the carcass, its parts, and any blood of the food animal that is collected to be processed as an edible meat product to a veterinary inspector, or an inspector under the supervision of a veterinary inspector, for a post-mortem inspection. Deviations (2) A licence holder, other than a licence holder who is authorized to conduct a post-mortem defect management program, must not, before the post-mortem inspection is completed, remove from the carcass any part that shows a deviation from normal appearance unless authorized to do so by a veterinary inspector. Deviations — post-mortem defect management program (3) In the case of a licence holder who is authorized to conduct a post-mortem defect management program, the licence holder must not, before the post-mortem inspection begins, remove from the carcass any part that shows a deviation from normal appearance unless authorized to do so by a veterinary inspector. Exception — post-mortem examination program (4) This section does not apply to a licence holder who is authorized to conduct a post-mortem examination program under subsection 160 (3).
Safe Food for Canadians Regulations — 150
Post-mortem examination 150 (1) During the course of dressing or partially dressing a carcass, a licence holder who is authorized to conduct a post-mortem examination program under subsection 160 (3) must, under the supervision of a veterinary inspector, conduct a post-mortem examination of the carcass, its parts and the blood of the food animal that has been collected to be processed as an edible meat product. Post-mortem defect management program (2) During the course of dressing or partially dressing a carcass, a licence holder who is authorized to conduct a post-mortem defect management program under subsection 160 (3) must, under the supervision of a veterinary inspector, do the following: (a) before the post-mortem inspection begins, conduct a post-mortem screening of the carcass, its parts and the blood of the food animal that has been collected to be processed as an edible meat product; and (b) before the post-mortem inspection of the carcass is completed, implement the necessary measures with respect to any defects of the carcass or its parts.
Safe Food for Canadians Regulations — 151
Inspection legend applied before refrigeration 151 In the case of an edible dressed or partially dressed whole carcass or an edible dressed carcass side, other than a carcass or carcass side of a domesticated rabbit or a bird that is not an ostrich, rhea or emu, the inspection legend must be applied after the post-mortem inspection or examination and before refrigeration (a) by stamping it directly onto the carcass or carcass side; or (b) by applying a label to the carcass or carcass side that is shown prominently and that bears the inspection legend, the date of slaughter of the food animal from which the carcass or carcass side is derived and a code that enables the carcass or carcass side to be correlated with the slaughter of the food animal.
Safe Food for Canadians Regulations — 152
Condemnation 152 If a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after a post-mortem inspection that any meat product that would be derived from a carcass, any of its parts or the blood of the food animal could not be identified as edible under section 125 and condemns the carcass, its parts or the blood of the food animal, a licence holder must identify any meat product that is derived from the condemned carcass, parts or blood as inedible.
Safe Food for Canadians Regulations — 153
Identification 153 A licence holder must identify as inedible (a) the carcass, any of its parts or the blood of a food animal that is rejected by the licence holder who is authorized to conduct a post-mortem examination program or a post-mortem defect management program under subsection 160 (3); and (b) the carcass of a food animal that dies other than by slaughter in accordance with these Regulations.
Safe Food for Canadians Regulations — 154
Meat products treated as inedible 154 (1) A licence holder may treat as inedible any meat product that (a) does not have its movement restricted by an inspector; or (b) has its movement restricted by an inspector if the licence holder obtains an inspector’s authorization to move the meat product to the inedible products area described in subsection 58 (2). Identification (2) The licence holder must identify as inedible any meat product that the licence holder treats as inedible.
Safe Food for Canadians Regulations — 155
Inedible products area 155 (1) When a meat product is condemned or identified as inedible, a licence holder must move it directly to the inedible products area described in subsection 58 (2). Labelling and disposal (2) The licence holder must take one of the following measures in respect of a meat product that is moved to the inedible products area: (a) apply or attach a label to it that indicates its intended use and bears the expression “Not for Use as Human Food” or “ ne peut servir à l’alimentation humaine ”; or (b) dispose of it in accordance with section 66 . Specified risk material (3) Despite subsection (2), the licence holder must keep a meat product that is a specified risk material, contains a specified risk material or is derived from a specified risk material in a separate area of the inedible products area and must handle and destroy it in accordance with Part I.1 of the Health of Animals Regulations .
Safe Food for Canadians Regulations — 156
Contaminated meat product 156 A licence holder must take one of the following measures in respect of a contaminated meat product: (a) subject it to a treatment or process that eliminates the contamination; or (b) identify it as inedible.
Safe Food for Canadians Regulations — 157
Trichinella spp. — pork 157 A licence holder may identify as edible a meat product that is derived from a pig and that does not require further preparation before consumption, other than washing or thawing or exposing it to sufficient heat to warm it without cooking it, only if the conditions for identifying the meat product as edible under section 125 are met and (a) the pork is subjected to a treatment or process that inactivates Trichinella spp. viable larvae; (b) the pork is derived from a carcass that tests negative for the detection of Trichinella spp. larvae using a method that is shown by evidence to be effective; or (c) the pig originates from a farm that operates an on-farm food safety program under which the risk of Trichinella spp. infection is negligible.
Safe Food for Canadians Regulations — 158
Trichinella spp. — equine 158 A licence holder may identify as edible a meat product that is derived from an equine only if the conditions for identifying the meat product as edible under section 125 are met and the equine’s carcass tests negative for the detection of Trichinella spp. larvae using a method that is shown by evidence to be effective.
Safe Food for Canadians Regulations — 159
Bovine cysticercosis 159 A licence holder may identify as edible a meat product that is derived from a bovine whose carcass is affected by or shows evidence of bovine cysticercosis only if the conditions for identifying the meat product as edible under section 125 are met and the licence holder has (a) removed the parts of the carcass that are affected and identified them as inedible; and (b) subjected the remaining parts to a treatment or process that inactivates bovine cysticercosis viable larvae.
Safe Food for Canadians Regulations — 160
Application for an authorization 160 (1) The holder of a licence to slaughter may apply in writing to the Minister for an authorization to conduct (a) a post-mortem examination program concerning a food animal referred to in the document entitled Fundamentals of the Post-mortem Examination Program , prepared by the Agency and published on its website, as amended from time to time; or (b) a post-mortem defect management program concerning a food animal referred to in the document entitled Fundamentals of the Post-mortem Defect Management Program prepared by the Agency and published on its website, as amended from time to time. Contents of application (2) The application must include (a) the licence holder’s licence number and the address of the establishment where the program will be conducted; and (b) a copy of the licence holder’s preventive control plan that meets the requirements of section 89 . Authorization (3) The Minister must authorize the licence holder to conduct a post-mortem examination program or a post-mortem defect management program if (a) the preventive control plan that is included in the licence holder’s application meets the requirements of section 89 ; and (b) the Minister is of the opinion, based on the information that was made available to him or her, that the licence holder is able to conduct the program in compliance with these Regulations.
Safe Food for Canadians Regulations — 161
Grounds for suspension 161 The Minister may suspend a licence holder’s authorization to conduct a post-mortem examination program or a post-mortem defect management program if (a) the licence holder does not comply with their post-mortem examination program or post-mortem defect management program; (b) the licence holder does not comply with any provision of the Act or of these Regulations; or (c) the Minister is of the opinion that a risk of injury to human health may result if the licence holder continues to conduct the program.
Safe Food for Canadians Regulations — 162
Suspension 162 (1) The Minister must not suspend a licence holder’s authorization to conduct a post-mortem examination program or a post-mortem defect management program unless the licence holder (a) was provided with an inspection report that sets out the grounds for the suspension and the period within which corrective action must be taken in order to avoid the suspension; and (b) failed to take corrective action within that period. Written notice (2) The Minister must notify the licence holder in writing of the suspension and the date on which it takes effect.
Safe Food for Canadians Regulations — 163
Risk of injury to human health 163 (1) Despite section 162 , if the Minister is of the opinion that a risk of injury to human health may result if the licence holder continues to conduct the post-mortem examination program or post-mortem defect management program, the Minister may suspend the authorization immediately after the licence holder is provided with an inspection report that sets out the grounds for the suspension. Written notice (2) The Minister must notify the licence holder in writing that their authorization is suspended and that the suspension takes effect immediately.
Safe Food for Canadians Regulations — 164
Suspension — duration 164 The suspension of an authorization to conduct a post-mortem examination program or post-mortem defect management program must be lifted if the Minister determines that corrective action has been taken.
Safe Food for Canadians Regulations — 165
spector; or (b) is identified as inedible. Exception — game animal, ostrich, rhea and emu (3) Subsection (1) does not apply in respect of a game animal or an ostrich, rhea or emu. Retention period of documents (4) The documents referred to in subsection (1) must be kept for one year after the day on which the food animal arrives at the establishment.
Safe Food for Canadians Regulations — 166
Document keeping 166 (1) The holder of a licence to slaughter must prepare and keep documents that set out the following: (a) in the case of a food animal that is slaughtered, the date and time that it was slaughtered and the findings of the ante-mortem examination and, if the licence holder is authorized to conduct a post-mortem examination program or a post-mortem defect management program, the findings of the post-mortem examination or the post-mortem screening and the reason for any condemnation or rejection; (b) in the case of a food animal that is found dead at the time of its arrival at the establishment or that dies in the establishment other than by slaughter in accordance with these Regulations, (i) the date and time that the food animal was found dead or was humanely killed, (ii) its identification number or any other information that identifies it, and (iii) the details of its disposal; and (c) with respect to the food animals referred to in paragraph (b), the total number per day. Retention period of documents (2) The documents referred to in subsection (1) must be kept for one year after the day on which the food animal arrives at the establishment.
Safe Food for Canadians Regulations — 167
Import 167 The holder of a licence to import may import an edible meat product only if (a) the foreign state in which the meat product is manufactured, prepared, stored, packaged or labelled, as the case may be, has, at the time the activity is conducted, an inspection system for meat products that is recognized under Part 7; (b) the foreign state from which the meat product is imported has, at the time of the import, an inspection system for meat products that is recognized under Part 7; (c) the establishment where the food animal from which the meat product is derived was slaughtered, and any establishment where the meat product was manufactured, processed, treated, preserved, handled, tested, graded, coded, stored, packaged or labelled, have, at the time that the activity is conducted and at the time of the import, a system for manufacturing, processing, treating, preserving, handling, testing, grading, coding, slaughtering, storing, packaging or labelling, as the case may be, that is recognized under Part 7; and (d) the licence holder provides an inspector with an official document issued by the foreign state, in a form approved by the President, that states that the meat product meets the requirements that are set out in the Act and these Regulations.
Safe Food for Canadians Regulations — 168
Export 168 (1) A licence holder may export an edible meat product only if (a) the licence holder provides an inspector with a document that substantiates that the requirements of the foreign state to which it is intended to be exported are met in respect of that meat product; and (b) a certificate or other document is issued under section 48 of the Act in respect of that meat product. Exception — removal notice (2) Subsection (1) does not apply in respect of a meat product that is subject to a notice ordering its removal from Canada under subsection 32(1) of the Act.
Safe Food for Canadians Regulations — 169
Exception — shellfish 169 This Part does not apply in respect of the adductor muscles of scallops and the meat of geoducks.
Safe Food for Canadians Regulations — 170
Application for recognition of inspection system 170 (1) A foreign state may make an application to the Minister in writing for the recognition of its inspection system for meat products or live or raw shellfish. Contents of application (2) The application must include the following information: (a) in the case of an inspection system for meat products, (i) an indication of the species of birds or mammals and a description of the meat products to which the system applies, and (ii) the approximate number of establishments where the manufacturing, preparing, storing, packaging or labelling of meat products that are intended to be exported to Canada would be conducted and an indication of the activities that would be conducted in those establishments; (b) in the case of an inspection system for live or raw shellfish, an indication of the species and the growing and harvesting areas to which the system applies; (c) the volume of meat products or live or raw shellfish to which the system applies that is anticipated to be exported to Canada per year; (d) the items set out in paragraph (3)(a) or (b), as the case may be; and (e) the name, title and signature of the authorized representative of the foreign state who makes the application. Recognition by Minister (3) The Minister must recognize the inspection system in respect of which the application is made if the system provides at least the same level of protection as that provided by the provisions of the Act and these Regulations, taking into account the following: (a) in the case of an inspection system for meat products, (i) any applicable legislative framework, controls and procedures, (ii) the organizational structure of the authority that is responsible for the system, (iii) the implementation of the system, (iv) the resources that support the objectives of the system, (v) the humane treatment of the food animals that are intended to be slaughtered, (vi) the chemical residue monitoring and microbiological monitoring of the meat products, (vii) the certification process for the export of the meat products, and (viii) any other relevant information; and (b) in the case of an inspection system for live or raw shellfish, (i) any applicable legislative framework, controls and procedures, (ii) the organizational structure of the authority that is responsible for the system, (iii) the implementation of the system, (iv) the resources that support the objectives of the system, (v) the chemical and microbiological monitoring of the shellfish, including monitoring for biotoxins, (vi) the monitoring of the waters in the growing and harvesting areas to assess their suitability for their intended purpose, and (vii) any other relevant information. SOR/2022-144, s. 11(E)