Canadian Carcass Poultry Grading Program – Inspection Manual for Graded Poultry
2 Application for Poultry Grading Service

2.1 Eligibility

Section 2 of the Livestock and Poultry Carcass Grading Regulations limits grading to registered establishment as defined in subsection 2(1) of the Meat Inspection Act, or an establishment that is registered under an Act of the legislature of a province that provides for the inspection of livestock or poultry carcasses.

2.2 Application for Service

To obtain the poultry grading service, the operator must make a request in writing to the CFIA area office serving the establishment. On receiving the request, the area office will provide an application form, CFIA/ACIA 4625 – Application for Poultry Grading Service, to the operator concerned. The form must be duly completed and returned to the Area Poultry Grading Specialist. The information gathered will be used to determine the annual administrative costs billed to establishments. The fee payable for the poultry grading is described in Part 8 of the Canadian Food Inspection Agency Fees Notice, the Livestock and Poultry Carcass Grading Fees of the CFIA Act. A new application form should be completed before the beginning of each fiscal year.

A non-continuous poultry grading service will also be offered to federal and provincial establishments wishing to grade on an irregular basis.

In completing the service application form, the operator undertakes to comply with the Livestock and Poultry Carcass Grading Regulations.

Companies wishing to receive the service in several establishments should complete a form for each of the said establishments.

2.3 Withdrawal of an application form

The operator may cancel an application request at any time by notifying the Area poultry grading specialist from CFIA in writing. The operator must ensure that all fees required have been paid.

2.4 Suspension of service

The grading service will be interrupted by the Director of the Meat Program Division in each of the following situations:

  • The establishment is no longer considered a registered establishment under the Canada Agricultural Products Act. The service will be interrupted and the suspension confirmed in writing as soon as possible.
  • The establishment has any outstanding fees to be paid. In such case, the notice of suspension will include a reasonable time frame to allow the operator to comply.

2.5 Application for Poultry Grading Service Form

The application form, Application for Poultry Grading Monitoring Service, (CFIA/ACIA 4625 Form) is available through the CFIA Forms Catalogue.

2.6 Operator's Poultry Grading Written Protocol

The operator that applied for the poultry grading services must have a written protocol. The written protocol will include the details of the poultry grading process, an update list of the designated employees, the training protocol and the monitoring procedures.

2.6.1 Operator's Poultry Grading Monitoring Procedures

The operator is responsible to ensure that poultry grading, for domestic market, is performed according to the Livestock and Poultry Carcass Grading Regulations, to adequately monitor the poultry grading process and to implement adequate corrective measures, if necessary.

The operator will monitor poultry grading for domestic market using an industry monitoring system developed by the industry. The monitoring tool will include the following:

  • Frequency of monitoring;
  • Random selection of samples;
  • Size of sample selected;
  • Standards (accept/reject);
  • Defect identification and scoring;
  • Calculation of test scores;
  • Recording on appropriate form;
  • Deviation procedures, when applicable.

Note: The Canadian Poultry and Egg Processors Council has developed a "Poultry Grading Monitoring tool" that is available to all poultry grading processors.

2.6.2 Industry Personnel "Designation" Process

In order to meet the "Designation" requirements for the poultry graders, the industry personnel are trained and accredited for designation, for all three (3) following positions:

  • The Industry Poultry Grading Trainer;
  • The Industry Poultry Grading Monitor;
  • The Industry Poultry Grading Grader.

For the purpose of poultry grading, the accreditation also means "designation". The operator must keep up-to-date each designated employee's training and accreditation records and material.

A minimum of one (1) previously accredited poultry grader shall be chosen by the operator to act as accredited poultry grading trainer. The CFIA Poultry Grading Specialist from the area, or his delegate, shall accredit the selected poultry grader as poultry grading trainer.

Once accredited, the establishment trainers shall function as trainers and accreditors for the industry poultry grading grader. The establishment trainers must perform the "Designation" process as prescribed in this section.

"Designation" recognition will be provided to all industry personnel that are trained and accredited as per this training process by the Meat Program Division Director.

The periodic review is required to determine whether the level of skill of the employee remains still satisfactory. The frequency of this review must be specified in the company's written training program and shall not exceed 12 months. This periodical review of the industry trainers is administered by a designated CFIA representative, using of the methods explained in titled section "Accreditation for Industry Trainers".

2.6.2.1 Accreditation for Industry Trainers

The accreditation of the industry trainers is carried out by CFIA in evaluating a number of carcass samples that include a variety of grading defects. These defects correspond to one of the grading category name that are allowed depending on the specie or class of graded poultry, such as Canada A, Canada Utility, Canada C and non-gradable. The tests include all defects that occur in the establishment for that specific class or specie. If the operator grades different class or specie of poultry, the test is performed on the main graded class or specie.

The trainee must select the corresponding grading category name for the entire sample to be evaluated with a passing mark of 80%. The accreditation process is performed by one of the two following options:

  • An evaluation comprised of a sample of thirty (30) fresh carcasses presented to the trainee, or
  • An evaluation comprised of a sample of thirty (30) pictures of fresh carcasses presented to the trainee by the use of an on-line test developed by CFIA under the "Canada School of Public Service",
    Note: A log in to MyAccount, available to all employees under the Public service, must be created and completed for each user.

The names of the trainees meeting the practical assessment passing mark and their results are submitted to the Poultry Grading National Officer in the central office for his review and "Designation". The operator receives the written "Designation" confirmation by the Area Poultry Grading Specialist.

The industry trainers in the accreditation process that failed the evaluation will review the poultry grading criteria before rescheduling another accreditation evaluation.

2.6.2.2 Accreditation for Industry Graders and Grading Monitors

2.6.2.2.1 Theoretical and Practical Training

The poultry grading industry personnel is supplied with copies of "Meat Hygiene Training Module B-10: Poultry Grading Standards" developed by CFIA. An electronic copy of this training module can be provided by the Area Poultry Grading Specialist for the area.

After studying the training module, the trainee continues the training in practicing the acquired knowledge. The minimum time required for the practical training is specified in the operator's training program.

Once the trainee demonstrates on-going competence with the necessary practical skills, the trainer can begin the practical evaluation.

2.6.2.2.2 Practical Evaluation

The accreditation of the industry grading personnel is carried out by the industry poultry grading trainer, previously accredited, in evaluating a number of carcass samples that include a variety of grading defects. These defects correspond to one of the grading category name that are allowed depending on the specie or class of graded poultry, such as Canada A, Canada Utility, Canada C and non-gradable.

The trainee must select the corresponding grading category name for the entire sample to be evaluated with a passing mark of 80%. The accreditation process is performed by an evaluation comprised of a sample of thirty (30) fresh carcasses presented to the trainee.

The names of the trainees meeting the practical assessment passing mark and their results are submitted to the Area Poultry Grading Specialist for his review and to finalise the "Designation" process. The operator receives the written "Designation" confirmation by the Area Poultry Grading Specialist.

The industry personnel in the accreditation process that failed the evaluation will review the poultry grading criteria before rescheduling another accreditation evaluation.

Date modified: