In Canada, most beef comes from federally inspected plants but provincially inspected plants offer local service for processing cattle.
In 2005, Canada slaughtered 3.9 million cattle. More than 600,000 were handled in provincial abattoirs.
Each province sets standards for processing red meats and in Alberta’s 56 provincially inspected plants, the standards of staff training and cleanliness improve each year, inspectors say.
In Alberta all animals in provincial plants are inspected before and after death, said Archie Clark with Alberta Agriculture regulatory services. A qualified inspector can do a check in less than five minutes.
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“At the small abattoir level, we can do it very much hands on and at a larger level they have people specialized in certain aspects of it,” he said.
Safe food production governs all activities.
Before slaughter, a trained meat inspector looks over the animal for any obvious health or movement problems as well as suitability to be slaughtered for human consumption.
Organs, viscera and meat are assessed immediately after death. Organs including the heart, kidneys and liver are examined for size, colour and health, and are incised to check for disease, parasites or other problems.
A serious problem could result in a condemned carcass.
Risk material
In the post BSE world, parts of the head, brain and spinal cord are considered specified risk materials, so these are disposed of.
To maintain food safety, facilities must meet certain standards set by to provincial legislation.
These are likely to be updated next year.
To be approved, the establishment must have acceptable plumbing, lighting and water proof, non-absorbent, washable materials on the walls and ceiling. Corners are coved for easier sanitation.
All equipment must meet design criteria for safe food handling and must be properly maintained.
All sanitization processes must be documented.
Personal hygiene of staff and training in food handling practices is emphasized.
Rules also govern transport and temperature controls on the meat and strict manufacturing controls for the cooking and processing of meats based on food safety hazards.
Meat processed in a provincial plant must remain within the province and in Alberta any sale of meat must come from an inspected facility.
In Canada, most beef comes from federally inspected plants but provincially inspected plants offer local service for processing cattle.
In 2005, Canada slaughtered 3.9 million cattle. More than 600,000 were handled in provincial abattoirs.
Each province sets standards for processing red meats and in Alberta’s 56 provincially inspected plants, the standards of staff training and cleanliness improve each year, inspectors say.
In Alberta all animals in provincial plants are inspected before and after death, said Archie Clark with Alberta Agriculture regulatory services. A qualified inspector can do a check in less than five minutes.
“At the small abattoir level, we can do it very much hands on and at a larger level they have people specialized in certain aspects of it,” he said.
Safe food production governs all activities.
Before slaughter, a trained meat inspector looks over the animal for any obvious health or movement problems as well as suitability to be slaughtered for human consumption.
Organs, viscera and meat are assessed immediately after death. Organs including the heart, kidneys and liver are examined for size, colour and health, and are incised to check for disease, parasites or other problems.
A serious problem could result in a condemned carcass.
In the post BSE world, parts of the head, brain and spinal cord are considered specified risk materials, so these are disposed of.
To maintain food safety, facilities must meet certain standards set by to provincial legislation.
These are likely to be updated next year.
To be approved, the establishment must have acceptable plumbing, lighting and water proof, non-absorbent, washable materials on the walls and ceiling. Corners are coved for easier sanitation.
All equipment must meet design criteria for safe food handling and must be properly maintained.
All sanitization processes must be documented.
Personal hygiene of staff and training in food handling practices is emphasized.
Rules also govern transport and temperature controls on the meat and strict manufacturing controls for the cooking and processing of meats based on food safety hazards.
Meat processed in a provincial plant must remain within the province and in Alberta any sale of meat must come from an inspected facility.
