Meat Hygiene Directive: 2017-03

Ottawa, Ontario
K1A 0Y9

January 12, 2017

Subject: Chapter 17 of the Meat Hygiene Manual of Procedures – Annex C – HACCP Based Slaughter Inspection Program (HIP) for Swine

Please be advised that Annex C of Chapter 17 of the Meat Hygiene Manual of Procedures has been revised.

Amendments to Annex C have been made to clarify how operators operating under the HIP program can effectively implement controls over fecal, ingesta and milk, as described in section 17.6.9 of chapter 17. These modifications to Annex C are also consistent with 0 tolerance expectation required by some trading partners (e.g. US).

Martin Appelt
Director
Meat Hygiene Division

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