|
In Canada, there are two levels of meat inspection:
|
|
The federal government, under
Canadian Food Inspection Agency, operates a program that
allows meat to move between provinces and internationally.
Within Newfoundland a federally registered abattoir is owned
by Country Ribbon, Inc. which processes broiler chickens.
|
|
|
The provincial government also operates a program for meats that are
not to be sold outside of the province. There are currently 31
abattoirs licensed by Agrifoods that process all species
of livestock including hogs, turkeys, chickens, lamb and beef.
|
|
It is mandatory under the
Meat Inspection Act (Newfoundland) that all slaughter for other than
personal consumption be done in a licensed facility. The actual
inspection of individual animals is optional and is primarily for the
purposes of gaining access to larger markets such as supermarket chains.
|
For more information on this program please contact:
Director
or the nearest
Government Services Centre
List of Licensed Abattoirs
|
|
For individuals interested in information on meat cuts:
|
|
|
Canadian Food Inspection Agency -
Meat Cuts Manual
|
|
The
Canadian Meat Council also has a publication for sale, the
"Food Services Meat Manual" which can be ordered through their
office.
|
