Resources for provincially licensed slaughter operations

Directives

• Ante and Post-Mortem Inspection – Operator Responsibilities
• Specified Risk Material (SRM) ­– Operator Responsibilities
• Use of Appointed Inspector – Operator Responsibilities
• Video Ante-Mortem Inspection – Operator Responsibilities

Guidance documents

• How to write a program : guidance for slaughter and meat processing operations
• Meat Inspection Regulation: On-Farm Slaughter Operation technical guide
• Video Ante-Mortem Inspection: Guidance for producers and abattoir operators
• Video Ante-Mortem Inspection: Instructions on how to access the VAMI online tool to submit a video of an eligible animal (PDF, 229 KB)
• Writing a Hazard Control Plan for Meat Facilities
• What is an effective sanitation program? Evaluating sanitation practices in your meat facility
• Pre-operational inspections
• Worker training : How to ensure workers are well trained

Other publications

• Selecting a food safety consultant
• Alberta Foodborne Illness and Risk Investigation protocol
• Alberta's slaughter licences: a summary of the types of slaughter licences
• Food Safety Guidebook
• Meat curing
• Processed Meat Products Factsheet

Training

• Alberta Food Processors Association courses
• HACCP: Making Food Products Safe Part 1 (video)
• HACCP: Making Food Products Safe Part 2 (video)
• A Food Manufacturer’s Guide to Allergies and Gluten (video)
• Allergen Recalls: What Can You Afford to Lose? (video)
• Allergen Testing for Food Processing Plants (video)

Business services

• Alberta Agricultural Processing Industry Directory
• Food and bio-processing value-added facilities and services

Associations

• Canadian Professional Meat Cutters Association
• North American Meat Institute (NAMI)
• Professional Animal Auditor Certification Organization (PAACO)