James M. Laws, P.Ag. Executive Director
The Canadian Meat Market El Mercado Canadiense de la Carne March 2015
Canada Colombia
35 million people 9,984,670km 2
48 million people 1,141,748km 2
Canada’s Meat Industry
Total revenue from goods manufactured -
$24.1 billion (number one in food industry) Total value of meat exports -$4.5 billion Over 700 establishments Over 65,000 employees Largest food industry in Canada 11
th largest manufacturing industry behind motor vehicles, petroleum products and sawmill products 9
Canadian Meat Council
National industry trade association representing federally-inspected meat processors of beef, pork, poultry, horse and lamb since 1919.
www.cmc-cvc.com
Vision
Canada is trusted as a world leader in the provision of safe and wholesome meat.
Mission
Canadian Meat Council advocates for the needs of its members to secure and improve Canada’s global meat competitiveness.
Canadian Meat Council 2012-2015 Strategic Priorities
1.
Member Services
2.
Regulatory Context
3.
International Trade
13
Canadian Meat Council
1.
Not-for-Profit Organization
2.
All of revenues come from membership fees and educational events-no government money.
3.
Six full time staff based in
Ottawa, Canada 14
Dr. Jorge Andres Correa-our Technical Director-is from Colombia
Email:
Jorge@cmc-cvc.com
Stella Zapata Teacher at Colonel by Secondary School in Ottawa, Canada teaches my daughter Spanish.
Universidad del Valle (CO) Colombia
Strategic Priorities
# 1
–Member Services Aim:A broad and loyal member base fueled by value-added activities for their collective benefit.
23
95
th
Annual Conference
Canadian Meat Council's 95th Annual Conference May 6-8, 2015 Westin Ottawa
WWW.CMC-CVC.COM
Canadian Meat Council on
Facebook 25
WWW.CMC-CVC.COM
Strategic Priorities #2 -Regulatory Context
Aim:Internationally competitive regulatory framework enabling and encouraging the Canadian meat industry to achieve the highest levels of food safety.
27
Canadian Meat Council
2012 Strategic Priorities Strategic Priority #3 –International Trade Aim:Competitive access for Canadian meat to every country in the world.
28
Canada European Union Summit in Toronto Friday September 26, 2014 His Excellency Herman Van Rompuy, President of the European Council , Jim Laws, Executive Director Canadian Meat Council, The Prime Minister of Canada, the Right Honourable Stephen Harper, and His Excellency José Manuel Barroso, President of the European Commission.
Conseil des Viandes du Canada
Membres réguliers
Canadian Meat Council
Regular Members
LIM ENTS
T
RANS RAS NC BOUVRY EXPORTS
Viandes Sherrington
Conseil des Viandes du Canada
Membres associés / du secteur du commerce de détail / services alimentaires
Canadian Meat Council
Associate / Retail / Food Service Members
1. Canada´s Meat Trade
Pork Statistics 2014
Canadian federally inspected hog slaughter –
20 million head Canada’s pork production –1.96 million tonnes Canada’s pork exports –1.15 million tonnes valued at $3.7 billion Canada’s pork imports-193 thousand tonnes valued at $1.15 billion (mostly from USA) Canada exported 9,806 tonnes to Colombia valued at $25.8 million in 2014.
Top Canadian pork export markets –USA, Japan, Russia, China, South Korea, Australia, Mexico 33
Beef Statistics 2014
Canadian federally inspected cattle and calf slaughter –2.8 million head Canada’s beef production –1.17 million tonnes Canada’s beef exports –318 thousand tonnes valued at $1.94 billion Canada’s beef imports-184 thousand tonnes valued at $1.37 billion Beef Export to Colombia of only 216 tonnes worth $265,000 in 2014.
Top Canadian beef export markets –USA, Hong
Kong, Mexico, Japan, China, South Korea 34
Horse Statistics 2013
Canadian federally inspected horse slaughter –
72,000
Canada’s horse meat exports –14.5 million kg valued at $81 million Top Canadian horse meat export markets – Switzerland, Japan, France, Belgium, Kazakhstan 35
Canada Colombia Free Trade
Agreement http://www.international.gc.ca/tradeagreements-accords-commerciaux/agracc/colombia-colombie/preamblepreambule.aspx?lang=eng The Canada-Colombia Free Trade Agreement, as well as parallel agreements on labour cooperationand the environment, came into force on August 15, 2011.
Acuerdo de Promoción Comercial entre la República de Colombia y Canadá http://www.tlc.gov.co/publicaciones.php?id=16157
Agreement
Article 203: Tariff Elimination 1. Except as otherwise provided in this
Agreement, no Party may increase any existing customs duty, or adopt any new customs duty, on an originating good.
2. Except as otherwise provided in this Agreement, each Party shall eliminate its customs duties on originating goods in accordance with its Schedules to Annex 203.
Canada Colombia Free Trade
Agreement
Article 203: Tariff Elimination
4. On the request of a Party, the Parties shall consult to consider accelerating the elimination of customs duties set out in their Schedules to Annex 203. An agreement between the Parties to accelerate the elimination of a customs duty on a good shall supersede any duty rate or staging category determined pursuant to their Schedules to Annex 203 for that good when approved by each Party in accordance with its applicable legal procedures.
Canada Colombia Free Trade Agreement-Section E –Agriculture
Article 217: Agricultural Safeguard
Measures 3. Colombia may apply an agricultural safeguard measure during any calendar year on an originating agricultural good only where the quantity of imports of the good during that year exceeds the trigger volume for that good, set out in Annex 217.
Canada Colombia Free Trade Agreement-Section E –Agriculture
Article 219: Administration and Implementation of Tariff-Rate Quotas
2. Colombia shall ensure that: (a) its procedures for administering its TRQs are transparent, made available to the public, timely, non-discriminatory, responsive to market conditions and minimally burdensome to trade; 3. Colombia shall make every effort to administer its TRQs in a manner that allows importers to fully utilize them.
Canada Colombia Free Trade Agreement-Section E –Agriculture
Article 221: Agricultural Sub-Committee 1
. At the request of a Party, the Parties shall establish a Sub-Committee on Agriculture comprising representatives of each Party.
2 The Sub-Committee shall have the following functions: (a) monitoring and promoting cooperation on the implementation and administration of Section E in a way that real access to agricultural products is ensured; (b) providing a forum for the Parties to consult on issues resulting from the implementation and administration of this Agreement for agricultural goods;
Canada Colombia Free Trade Agreement- Annex 203 Tariff Elimination 1. Except as otherwise provided in a Party’s tariff schedule: (a) Canada shall apply the staging categories set out in Section A in eliminating customs duties pursuant to Article 203; and (b) Colombia shall apply the staging categories set out in Sections B and C in eliminating customs duties pursuant to Article 203.
Canada Colombia Free Trade Agreement- Annex 203 Tariff Elimination
2. The staging category for determining the rate of customs duty at each stage of reduction for an item shall be the category indicated for the item in a Party’s tariff schedule.
4. Year one means the year this Agreement enters into force as provided in Article 2304 (Final Provisions -Entry into Force).
5. Beginning in year two, each annual stage of tariff reduction shall take effect on January 1 of the relevant year.
So, we are therefore now as of March 2015 in Year 5 of the Tariff Elimination Schedules.
Canada Colombia Free Trade Agreement- Annex 217 Agricultural Safeguard Measures
1. Colombia may apply an agricultural safeguard measure, in accordance with Article
217, only on an originating agricultural good from Canada listed below.
High Quality Beef -Trigger Level 150% of TRQ 02013010, 02023010, 02012000A, 02022000A
Standard Quality Beef -Trigger Level 120% of TRQ 02011000, 02012000B, 02013090, 02021000,
02022000B, 02023090
Variety Meats -Trigger Level 120% of TRQ 02061000, 02062100, 02062200, 02062900, 05040010,
05040020, 05040030
Section C -Tariff Schedule of Colombia for Agricultural Goods--4. Swine meat
Duties on originating goods provided for in the items listed below shall be removed by Colombia in 13 equal annual stages beginning on the date this Agreement enters into force and such goods shall be duty-free, effective January 1 of year 13. Nevertheless, the duties on the following aggregate quantities shall be 20 per cent on the date this Agreement enters into force and shall thereafter be eliminated in five equal annual stages beginning in year two, so that the goods shall be duty-free effective January 1 of year six, as specified herein: iv. Tariff Elimination Schedule of Colombia for Swine Meat per year from Canada NANDINA 2007
Year Quantity Metric Tonnes In-Quota Tariff
Rate 02031100
02031200
02031900
02032100
02032200
02032900
02063000
02064100
02069000
02101200
02101900
1 5000 20%
2 5150 16%
3 5300 12%
4 5450 8%
5 5600 4%
6 5750 0%
7 5900 0%
8 6050 0%
9 6200 0%
10 6350 0%
11 6500 0%
12 6650 0%
13 Unlimited
Colombian Swine Meat Tariff
Reduction Schedule Base Year 108% Year 1 99.6% Year 2 91.3% Year 3 83.0% Year 4 74.7% Year 5 66.4% Year 6 58.1% Year 7 49.8% Year 8 41.5% Year 9 33.2% Year 10 24.9% Year 11 16.6% Year 12 8.3% Year 13 0.0%
Section C -Tariff Schedule of Colombia for Agricultural Goods—1. High Quality Beef
Duties on originating goods provided for in the items listed below shall be removed by Colombia in 12 equal annual stages beginning on the date this Agreement enters into force and such goods shall be duty-free, effective January 1 of year 12. Nevertheless, the following aggregate quantities shall be duty-free in any calendar year specified herein: (a) For purposes of this Section, “high quality beef” (“ Cortes Finos”) means any bone-in and boneless cuts, whether fresh, chilled or frozen, derived from carcasses graded “Canada Prime”, “Canada AAA”, “Canada AA” and “Canada A”.
Tariff Elimination Schedule of Colombia for High Quality Beef from Canada
NANDINA 2007 Year Quantity Metric Tonnes
02012000A
02022000A
02013010
02023010
1 1750
2 1803
3 1855
4 1908
5 1960
6 2013
7 2065
82
118
9 2170
10 2223
11 2275
12 Unlimited
There is a similar size Colombian TRQ for Standard Quality Beef and for Variety Meats
Colombian Beef Meat Tariff
Reduction Schedule Base Year 80.0% Year 1 73.3% Year 2 66.6% Year 3 60.0% Year 4 53.3% Year 5 46.6% Year 6 40.0% Year 7 33.3% Year 8 26.6% Year 9 20.0% Year 10 13.3% Year 11 6.6% Year 12 0.0%
Cronogramade Desgravacion BienesAgricolas
Canada’s Tariff Schedule for
Imported Meat from Colombia All meat from Swine-0% duties, unlimited quantities
All meat from cattle (beef) –
0% duties, unlimited quantities (tariff of 26.5% eliminated Year 1) www.Colombia.gc.ca
Canada’s Ambassador to Colombia- Carmen Sylvain
Canada's relationship with Colombia is rooted in our vision of enhanced engagement in the Americas. Our goals are to increase economic opportunity, strengthen security and institutions; and foster lasting relationships that we can leverage for mutual benefit. As like-minded countries, Canada and Colombia have succeeded in broadening and deepening our relationship and this is generating very positive results.
Juan-Carlos Navia
Trade Commissioner (Agrifood) Canadian
Embassy in Colombia E-mail:
JuanCarlos.Navia@international.gc.ca Telephone (+57-1) 657-9856 | MITNET
316-3356
Facsimile (+57-1) 657-9915 Carrera 7 No.114-33. Piso14. Bogotá D.C., Colombia
2. Canada’s Primary Production-Cattle and Hogs
Canadian Pork Production and Export Stats 2013 Data
The Canadian Hog Industry
Complex, sophisticated, modern industry Science based Socially responsible Significant changes in past decades From many mixed operations to specialized units
From small scale to medium and large scale Number of farms 62,600 in 1976 7,000 in 2014
Canadian Pork Production Distribution Of Inventory 2013
(% of total hogs and slaughter volume) N.S.
P.E.I.
N.B.
British Columbia 0.7%
Alberta 11.2%
Sask 8.3%
Manitoba 22.8%
Ontario 23.8%
Quebec 32.7%
Nfld and Labrador
Atlantic
Source: Statistics Canada
0.8
2013: 1.96 Million Tonnes of Pork Produced, 26 Million Pigs, 7,125 Producers, Inventory of 12.7 Million Pigs, 1.2 Million Sows, Manitoba, Ontario and Quebec account for 84% of Canadian Hog Production and 86% of all federal slaughter volume
Quebec-Atlantic 40% Federal Slaughter Volume
Ontario 19% Federal Slaughter Volume
West 41% Federal Slaughter Volume
Production Basics
87,000
1,425,000
1,055,000
2,845,000
3,038,000
4,170,000
125,000
Number of hogs in inventory, January 1, 2014 Statistics Canada
Spread across the country
63
Canada’s Hog Production and Inventory 1980 -2013
0
2,000
4,000
6,000
8,000
10,000
12,000
14,000
16,000
1980 1983 1986 1989 1992 1995 1998 2001 2004 2007 2010 2013
0
5,000
10,000
15,000
20,000
25,000
30,000
35,000
Live Exports Slaughter Inventory ‘000 head‘000 head inventory production
Source: Statistics Canada
Canada’s Live Hog Exports to the U.S.
1990 -2013
0
1,000,000
2,000,000
3,000,000
4,000,000
5,000,000
6,000,000
7,000,000
8,000,000
head less 50 kggreater 50 kg
Source: GTIS, AgriTrends
66
Year-Over-Year Change
The Canadian Swine Breeding Herd 2004 –2014
Source: Statistics Canada -12.5
-10.0
-7.5
-5.0
-2.5
0.0
2.5
5.0
percent change
67
Canadian Pork Exports 1989 -2013
tonnes
Source: Statistics Canada
Canada’s Top Ten Export Markets
Source: Statistics Canada
Represent 90% of the volume and 92% of the value
69
Major Pork Export Markets Volume % 1990 vs 2013
Source: Statistics Canada
US
Japan
Other
Mexico
US
Japan
Philippines Mexico South Korea
China, Taiwan & HK
Russia
Other
1990 = 256,000 tonne / $ 686 million2013 = 1,184,167 tonne / $ 3.2 billion 78
11
4%
7%
8%
13%
31%
16%
4%
3%
7%
17%
70
Value of Canadian Pork Exports
0
500
1,000
1,500
2,000
2,500
3,000
3,500
4,000
4,500
2013
2012
2011
2010
2009
2008
Source: Statistics Canada
$/Tonne
71
Canadian Pork Imports tonnes
Source: Statistics Canada
0
50,000
100,000
150,000
200,000
250,000
USOther
72
Canadian Pork Trade Balance
Source: Statistics Canada
$ CAN
Canadian Exports as % of Production Pork |Beef |Poultry 1990 –2012
Source: Statistics Canada
63%
32%
16%
73
Canadian Meat Disappearance 1980 -2012
Source: Statistics Canada
Kg/person
30.03
19.98
16.77
74
Meat Imports as % of Domestic Disappearance
75
Source: Statistics Canada Table 002-0010 - Supply and Disappearance of Food in Canada
31%
27%
17%
The Canadian Beef Industry
An overview of the quality and safety systems utilized in Canadian beef production
Canadian Beef Herd
Source: Canfax
The Canadian Beef
F o od s e r v ic e
Retail
Hispanic
Food safety is top priority, Canada has an internationally respected food safety system
Food safety must remain our most important priority as we work to have Canadian high quality beef products recognized as the most outstanding by Canadian and world customers
Consumers around the world rate Canadian food among the safest in the world
On farm food safety systems include all phases of livestock production from breeding to shipping
IdentifyingCalves Residue Testing Program
Cattle Feed Safety System Animal Disease Surveillance
Canada is the only country in North America to have a mandatory Cattle ID System
The Canadian Cattle Identification System is an industry initiated and established trace back system designed for the containment and eradication of animal disease Enforced by Federal law Radio frequency Identification technology and a National internet database enable rapid and accurate animal identification
Canada’s food safety systems satisfy USDA requirements
USDA requires Canadian beef products exported to the US are produced using food safety systems which are judged to be equivalent to those utilized by US plants The Canadian Food Inspection Agency (CFIA) works with the USDA to ensure this equivalency is maintained and monitored USDA performs audits by sending veterinarians & other specialists to verify all establishments satisfy all requirements to maintain export certification
Canadian plants utilize comprehensive microbiological controls for enhanced food safety assurances
The development of rapid and increasingly sensitive e-coli 0157H:7 culture methods have allowed the use of test & hold systems Canada’s processors utilize antimicrobial treatments designed to inactivate bacteria if present Processes include, Steam/Hot Water Pasteurization and/or Organic acid rinses
Genetics Advantage Beef Quality Grading and Differentiation
Canada has internationally recognized livestock genetics
Canada’s cooler climate does not limit the selection of breeds to those who can tolerate high heat conditions The Canadian industry utilizes BosTaurus genetics which include Angus, Hereford, Charolais, Simmental and Limousin breeds
Canada exports beef semen & embryos to 75 countries a round the world
Canada is a world leader in feed grain production including barley, wheat and corn High quality feed grains enable Canada to produce well marbled, flavourful and tender beef with white colored fat Canada produces more than 50 million metric tones of high quality feed grain each year
Canada is the second largest country in the world and has an abundance of fresh water and wide open spaces
The natural environment & climate supports the safety & wholesomeness of Canadian beef Provincial and federal laws protect the natural environment
On Grading…. Beef Quality Grading and Differentiation
Grading standards differ in other important areas of the grading systems
Canada/USDA use harmonized Marbling Scores in their grading systems
Cattle subjected to stress prior to slaughter can produce carcasses referred to as “dark cutters”
Dark Cutters are permitted in Choice, Select, Standard Canada “A” grades do not permit Dark Cutters
Carcasses with firm white/amber fat produce beef cuts with greater consumer appeal Yellow fat is not considered a quality defect by USDA.
Canada “A” grades do not permit carcasses with yellow fat.
There are no minimum muscling requirements for Prime, Choice, Select and Standard
Canadian “A” grades require good to excellent muscling attributes
Muscling is a measure of carcass potential to deliver higher useable yields which can contribute to increased profitability
Maturity has an influence on tenderness, meat color and texture, harvesting cattle at a younger age enhances beef tenderness The carcass is examined to determine if satisfies the physiological requirements for Canada’s A grades Only carcasses judged to be Youthful qualify for Canada’s A grades
Only beef from Youthful cattle qualify for the Canada A grades
Permits animals from A & B maturity to grade Prime, Choice and Standard
Beef texture is evaluated and must be judged to be Firm to meet the requirements for Canada’s A grades
Texture is perceived by consumers in terms of how the beef feels in the mouth during chewing and is an important contributor to eating quality
Grill performance/shelf life is improved with a firm muscle
Permits “slightly firm” texture in choice grades and “slightly soft” texture for select grades
Requires “firm” only for all quality grades
When all required examinations have been completed the official grade stamp is applied
The Canadian beef grade is your indication of high quality beef
Retail Distributor Testimonial –
Merit Foods (AZ) Since beginning its partnership with BIC this past summer (2009), Merit reports a 30 percent increase in the volume of beef sales as a result of new growth related to the quality of Canadian product.
“The growth of our beef sales has exceeded our expectations,” says Scott Butler, General Manager, Merit Foods. “We were able to improve the value and consistency of our service and in turn, customers recognize the quality of the Canadian brand and now request it.”
TechnicalResources& Market DevelopmentProgram
CBA Kit
Merchandising Guides
Cutting and Merchandising DVD.
17 Retail Cuts 14 Foodservice Cuts Applications Cooking Methodologies Exposure to secondary & value cuts
Marketing support Programs and Technical Services
Branded Beef Programs Foodservice Distributor programs Marketing/merchandising support programs Sales promotions & in store activity Consumer marketing support programs Education resources and events Supply chain development Cost shared funding assistance programs
Colombian Meat Access to Canada
Canadian (CFIA) and Colombian competent authorities (ICA and INVIMA) are currently engaged in a technical process further to Colombia's request for beef and veal access to Canada.
Specifically, the CFIA has to review a food safety questionnaire submitted by INVIMA and additional animal health information submitted by ICA http://www.inspection.gc.ca/food/meat-andpoultry-products/manual-of-procedures/chapter- 10/eng/1336189502007/1336258079585
Meat Hygiene Manual of
Procedures- Chapter 10 The meat import program is designed to ensure imported meat products are equivalent to Canadian standards. The main considerations are consumer protection (public health) and prevention of introduction of a serious epizootic disease (animal health).
10.2.1 Public Health Aspects
Meat import is regulated by the Meat Inspection Act (MIA) and the Meat Inspection Regulations, 1990 (MIR). The legislation prescribes conditions for interprovincial and international trade in meat products. (MIA Sections 7 to 9) The conditions apply to meat products derived from carcasses of mammals or birds and include any other animal that is prescribed for the purpose of the Act or that falls within a class of animals prescribed for those purposes (MIA, sub-section 2(1) "animal").
A meat productis defined by the Meat Inspection Actas: 1.a carcass; 2.the blood of an animal or a product or by-product of a carcass; or 3.a product containing anything described in paragraph (2).
10.2.2 Animal Health Aspects
The legal basis for animal health related restrictions on importation of meat and meat products can be found in the Health of Animals Actand Regulations (part IV).
Restrictions may be placed on the type of meat product which can be permitted entry into Canada from any given country, depending on the status of that country with regard to serious animal diseases. Refer to Annex Aof this chapter for specific import conditions.
In the case of those countries which are not considered free from serious animal disease (except Bovine Spongiform Encephalopathy, or BSE), imports are generally limited to the following: 1.commercially sterile, cooked, canned meat products that are shelf stable (canned includes all types of hermetically sealed containers, e.g.
retortablepouches, glass jars, etc.); 2.edible tallow and oleo stearine; 3.pasteurized, canned, cured, boneless meat products; 4.frozen boneless beef cooked in tubes from specified establishments in certain countries; and 5.dried soup-mix products, bouillon cubes, meat extract.
Annex B: Foreign Country Meat Inspection
Regulatory Systems Evaluation Program
Regulatory Systems Evaluation Program 1. Scope This program applies to importation of meat and meat products, as defined in the following Canadian legislation:
Meat Inspection Act
Meat Inspection Regulations, 1990
Health of Animals Act Health of Animals Regulations
Annex B: Foreign Country Meat Inspection
Regulatory Systems Evaluation Program The Canadian legislation requires that imported meat products, unless specifically exempted (refer to section 10.2.4 of Chapter10), meet the same standards and requirements as if they were produced in registered establishments in Canada. It also requires that the exporting country's inspection and certification system along with the establishments operating under that system, be approved by the CFIA, before meat products are allowed to be imported to Canada.
Regulatory Systems Evaluation Program To approve the exporting country's inspection and certification system, the CFIA follows a process of equivalency evaluation based upon provisions in the Agreement on the Application of Sanitary and Phyto-sanitary Measures (SPS) of the World Trade Organization (WTO). The Agreement requires each member to accept as equivalent the meat inspection and certification system of another country if it has been demonstrated to furnish the same level of public and/or animal health protection as is provided by its own system.
Regulatory Systems Evaluation Program The CFIA evaluates foreign meat inspection and certification systems for equivalence through document review, on-site reviews and inspection of meat products at the time of importation. The initial approval and subsequent maintenance evaluations of foreign systems equivalency are essential for the CFIA and Canadian consumers to develop and maintain confidence that imported meat products are and continue to be safe and comply with Canadian requirements. The degree of confidence the CFIA has in safety of imported meat products is directly related to how effectively the food production is regulated by the foreign system.
Regulatory Systems Evaluation Program
3. Legal Basis Section 9 of the Meat Inspection Actrequires that meat products may be imported to
Canada only from countries that have a national meat inspection system and the establishments operating under that system approved, for that purpose, by the Minister (the Minister of Agriculture and Agri-Food Canada). This authority has been delegated to the Director, Meat Programs Division (MPD) of the CFIA.
Annex B: Foreign Country Meat Inspection
Regulatory Systems Evaluation Program The Act also requires that at the time of importation, the importer provides an Inspector with evidence satisfactory to the Minister that it meets the standards prescribed for imported meat products and that the imported meat product actually meets the standards prescribed for imported meat products, including the packaging and labelling. This legislated requirement is being satisfied by the CFIA requirement for an Official Meat Inspection Certificate (OMIC), issued by the competent authority of the exporting country, to accompany each shipment of meat products certified for export to Canada.
Regulatory Systems Evaluation Program The OMIC also serves as zoo-sanitary certificate of origin for the purposes of the Health of Animals Actand Health of Animals Regulations. For this purpose, before the system is approved and the OMIC is established, the MPD consults with the Terrestrial Animal Health Division of the CFIA and animal health conditions/restrictions are defined, according to the animal health situation in the applicant country. The animal health conditions shall be included in the attestations to be placed on the OMIC, in addition to the public health attestations.
Meat Inspection Regulations, 1990
A meat product may be imported into Canada if:
(a) the compositional standards and labelling requirements for the meat product are the standards and labelling requirements to which the meat product would have to conform if it were produced in a registered establishment in Canada; (b) a code has not been used to replace the processing establishment number on a hermetically sealed container in which a meat product is packaged; (c) in the case of a meat product identified as edible, instead of being marked or stamped with the meat inspection legend, the meat product has been marked with the official inspection mark of the government of the country of origin, prescribed by the national legislation of that country, to indicate that the meat product has been prepared in an establishment operating in accordance with the national meat inspection legislation of that country;
Meat Inspection Regulations, 1990
A meat product may be imported into Canada if: (d) the words "Product of" and "Produitde" followed by the name of the country of origin, are marked in a conspicuous manner in close proximity to the identity of the meat product on the label used in connection with the meat product; (e) in the case of a meat product identified for use as animal food, the label shall bear the words "Plant Number" or "Numérod'usine" followed by the number of the foreign establishment in which the meat product was prepared; and, (f) the meat product was manufactured in an establishment that was operating under a Hazard Analysis Critical Control Point (HACCP) principles based system determined by the President to be equivalent to the Food Safety Enhancement Program (FSEP) established by the Agency.
4. General Principles
The system approval may cover all species of food animals or it may be limited to the species of interest at the time of application. For the purposes of system approval, the CFIA considers the following inspection systems as being different and consequently are viewed as separate systems: beef and veal - slaughter, cutting and offal, natural salted animal intestinal casings; sheep, lamb, goat - slaughter, cutting and offal, natural salted animal intestinal casings; farmed ruminant game - slaughter, cutting and offal, natural salted animal intestinal casings; pig and farmed wild boar - slaughter, cutting and offal, natural salted animal intestinal casings; poultry and farmed feathered game - slaughter, cutting and offal; ratites - slaughter, cutting and offal; equine animals - slaughter, cutting and offal; rabbit - slaughter, cutting and offal; and, processing - comminuting, formulating, curing, cooking and canning
4.1 Foreign Country System Evaluation
4.1.1 Initial System Approval Evaluation The initial evaluation of foreign countries' meat inspection systems is carried out through document review and on-site review. Findings of the evaluation are reviewed by a committee consisting of senior officials of the Meat Programs Division and, if found acceptable, the system is approved. Evaluation procedures are described in section 5.
Following a successful initial evaluation, the foreign system is approved and the initial list of establishments eligible to export meat products to Canada may be established. Additional establishments, within the approved systems, will be added to the list by the CFIA upon receipt of a guarantee from the competent authority of the exporting country that the establishments comply with all Canadian requirements. These establishments will be targeted for on-site review during subsequent visits.
The initial inspection system approval evaluation, i.e. both the documents and the on-site reviews, will be funded by the CFIA.
Expenses associated with maintenance assessment may have to be recovered from the exporting country
4.1.2 Validation and Maintenance of the
Approved System The CFIA will evaluate the foreign countries' inspection programs following the initial system approval to ensure the approved systems continue to be equivalent to Canadian legislation. The maintenance assessments of the foreign countries' approved systems include: validation of the approved system following the initial system approval (refer to section 6.1); and, annual maintenance assessment of the approved system (refer to section 6.2).
5. Initial System Approval Evaluation
Procedure 5.1The competent authority of the exporting country submits a formal request for approval to the CFIA (Director, Meat Programs Division). The request should include the following information: 5.1.1Type of animal product for which the approval is sought. Details of the request should provide the species of food animal, source of raw materials, details of processing and packaging, etc.
5.1.2Anticipated volume of trade.
5.1.3Number and type of establishments implicated in manufacture of the animal origin food products for which approval is sought. This should also include confirmation that in the opinion of the competent authority, all proposed establishments are able to satisfy Canadian requirements, as specified in the Meat Inspection Actand Meat Inspection Regulations, 1990.
5.2The CFIA acknowledges the request and sends the relevant questionnaires.
Procedure 5.3Infrastructure assessment (desk review) - the competent authority of the exporting country submits completed questionnaires, with residue monitoring program and copies of the national legislation applicable to the concerned food of animal origin (English or French translations should be provided). Of particular importance are details of the management structure of the competent authority.
5.4Technical level, bi-lateral contacts are established between the competent authority of the exporting country and the CFIA, to resolve outstanding issues.
5.5On-site assessment mission - if the CFIA is satisfied with the information provided and the infrastructure assessment is satisfactory, the CFIA will conduct on-site assessment. The onsite assessment will be conducted at all levels of the competent authority, including official laboratories. Also, a representative sample of registered establishments will be visited to observe application of the required standards, controls and official oversight. At all levels, officials and plant employees will be interviewed, documented control and official oversight procedures will be examined and inspection procedures will be observed.
Procedure 5.6Following the on-site assessment mission, the CFIA will prepare a draft system assessment report. The report will contain observations, conclusions and recommendations. At this time, if not before, the CFIA will provide detailed requirements for labelling and certification of products for export to Canada. The report will be sent to the competent authority of the applicant country within 60 days of the closing meeting of the on-site assessment mission with request for comments and resolution of any outstanding issues. Following receipt of the comments, the CFIA will prepare a final report. The report may be posted on the CFIA web site.
5.7If the outcome of the initial assessment is satisfactory, certification format and the text established and other outstanding issues are resolved, the CFIA will approve the inspection system and notify the applicant country's competent authority accordingly. The approval will also include the initial list of establishments eligible to export products to Canada.
6. Maintenance Assessments of
Approved Systems The approved foreign meat inspection systems as well as the establishments approved for export to Canada are periodically reassessed to assure that the approval continues to be granted only to the countries that continue to have and to enforce meat inspection systems equivalent to that of Canada.
6.1 Validation of the Approved System In cases where commercial importations have already started, the first maintenance assessment of the approved system will be conducted within the first 12 months of the system approval. This assessment will validate the system approval, since it will be the first assessment during which the CFIA officials will be able to assess the system with all of the Canada specific control and requirements already in place.
In cases of countries where commercial importations to Canada do not commence within the first 12 months, the validation assessment will be postponed until the time after they do commence but not later than two years after the system approval. The validation assessment will be conducted within 12 months after commercial importations commence.
Where commercial importations do not commence within the first two years after the system approval, the CFIA shall notify the competent authority of the exporting country and an on-site review will have to be conducted within the subsequent 12 months if the system is to maintain CFIA approval..
Approved Systems Subsequent to the validation of the approved system, the CFIA will conduct maintenance assessments of the approved systems. The minimum frequency for the assessments will be yearly by senior officials of the CFIA. These assessments will be initiated by the National Specialist, Import Programs, Meat Products Division and will consist of review of the country's import performance which will then be assessed by a committee consisting of senior officials of the MPD and/or officials of other interested food inspection program divisions.
The assessment will take into account the performance of the exporting country's inspection system as indicated by results of the CFIA's import inspection program, annual review of the exporting country's residue monitoring program, submitted to the CFIA on a regular and timely basis by the competent authority, the volume and food safety risk factors associated with meat products imported from specific countries.
An emergency review may be conducted at any time, should the risk associated with the importation increases unexpectedly.
As a result of these annual reviews, the CFIA may extend the approval, alter the import inspection frequency and depth, require an on-site reassessment within a limited period of time or suspend the system approval. All CFIA costs associated with any visits resulting from these maintenance system reviews will have to be born by the exporting country.
7. Responsibilities of the Involved Competent Authorities
7. Responsibilities of the Involved Competent
Authorities Through the official request for approval and the subsequent approval by the CFIA, the two involved competent authorities enter into an agreement on the conditions for export of specific meat products to Canada.
On the side of the exporting country, its competent authority agrees to assure that meat products for export to Canada will satisfy agreed upon requirements and standards with respect to public and animal health and agrees to provide official certification to that effect.
7. Responsibilities of the Involved Competent Authorities
The CFIA, on the other hand, agrees to assess each imported shipment of imported meat products and, if it is determined that the meat products complies with the agreed upon requirements and standards, will indicate to the importer that from the sanitary and zoo-sanitary aspects, the meat product may enter Canada. The importer is then free to notify the Canada Border Services Agency (CBSA) accordingly.
The CFIA also agrees to provide information on its meat import inspection program, with respect to frequency, type of inspection and the results.
The CFIA will notify the competent authority of the exporting country of the changes in the appropriate meat inspection system brought about within Canada.
The competent authority will be given sufficient opportunity to react to the changes to maintain the approval status.
7.1 Responsibility of the Competent Authority of the Exporting Country 7.1.1Where total equivalency of the systems may not be achieved and the exporting country is required to adopt Canada specific procedures and standards for preparation of meat products for export to Canada, the competent authority shall prepare written instructions detailing the additional conditions. This document shall be effectively distributed within its own jurisdiction to all concerned, including the officials responsible for official oversight of the appropriate establishments and the export certification.
This information will be kept up to date and will be available in all establishments eligible to export meat products to Canada. Any changes in Canadian requirements notified by the CFIA (see 7.2.3.) shall be reflected in the document.
7.1.2The competent authority of the exporting country shall provide the CFIA with results of their residue monitoring program, for appropriate species of animals from the previous year, along with the plan for the forthcoming year automatically, on an annual basis.
7.1 Responsibility of the Competent Authority of the Exporting Country 7.1.3The competent authority of the exporting country shall provide the CFIA with details of changes to its meat inspection system, including legislation, standards, procedures and structure, if the changes are likely to have bearing on the conditions under which meat products are being prepared for export to Canada. The CFIA must be given ample opportunity to comment, before the changes are implemented.
7.1.4The competent authority of the exporting country shall provide the CFIA with details of changes to the list of establishments eligible to export meat products to Canada, with respect to registered name, location address and details of activities carried out in the establishments. The competent authority is also responsible to make proposals of additions of establishments to the list as well as notify deletions. The process of adding establishments to the list will be specified in the system approval. The CFIA may require that all establishments to be added to the official list be visited by Canadian officials prior to listing or it may add establishments upon official request and certification of compliance from the competent authority alone. In the latter case, the added establishments may be visited during the next on-site maintenance assessment of the approved systems.
7.1 Responsibility of the Competent Authority of the Exporting Country 7.1.5The competent authority of the exporting country shall issue an Official Meat Inspection Certificate (OMIC) for every shipment of meat products exported to Canada. The certification form and the text will be that agreed upon and authenticated by the CFIA, during the system approval assessment process, or agreed upon between the two competent authorities and authenticated by the CFIA at any later date.
7.1.6The competent authority of the exporting country shall take appropriate actions following every CFIA notification of meat products found in violation of Canadian requirements on import inspection and shall communicate the actions to the CFIA. The CFIA may require additional examination of subsequent shipments to Canada, with additional certification, for a predetermined number of shipments and/or weight of the certified shipments.
7.2 Responsibilities of the Canadian Food Inspection
Agency 7.2.1The CFIA shall review the Official Meat Inspection Certificate issued by the competent authority of the exporting country and shall not prevent entry into Canada to any duly and correctly certified meat product, which upon the CFIA import inspection is found to satisfy all agreed upon conditions and standards.
7.2.2The CFIA shall provide the competent authority of the exporting country with an authenticated reference copy of agreed upon certification format and text, every time an agreement on certification is made or changed.
7.2.3The CFIA shall notify the competent authority of any changes to the Canadian requirements for production of meat products that would call for changes in the established conditions, giving ample opportunity to make comments and to bring about the necessary changes in their Canada specific procedures and requirements. Any changes of this nature shall be included as an amendment to the document identified under 7.1.1.
Agency 7.2.4The CFIA may notify the competent authority of all imported shipments of meat products certified by the authority and found not to comply with the Canadian requirements during the import inspection in Canada.
7.2.5The CFIA shall publish the agreed upon conditions for importation of meat products from specific countries in its Meat Hygiene Manual of Procedures, Chapter 10, Annex A.
7.2.6The CFIA shall notify the competent authority of the results of its maintenance assessment of the approved system. The notification shall provide the exporting country's competent authority with reasonable time to react to any changes.
Basic Handling Principles
Temple Grandin
Animal Sciences Colorado State University
Edited by Erika Voogd Voogd Consulting, Inc.
www.VoogdConsulting.com
Agenda
1.Handling Principles 2.Stunning 3.Bleeding 4.Signs of insensibility
Agenda
1.Handling Principles
Training Employees
1.Flight Zone Principles 2.Point of Balance 3.No Yelling 4.Move animals in small groups 5.Fill Crowd Pen Half Full 6.Get Electric Prods Out of People’s Hands
1. Flight Zone Photographs
1.Flight Zone Diagram /
2. Point of Balance
Sheep Handling is a Continuous Flow
3. No yelling or noise
4. Move the animals in Small Groups
5. Fill Crowd Pen Half Full
Livestock will follow the leader
6. Use alternative Driving Aids www.grandin.com
Other Alternative Driving Aids
Vibrating Prod
Link: http://www.mcmaster.com/# 1564t68/=3fhywv
Tips for Handling
1.Move in small bunches 2.The crowd pen is the “passing through pen”. (Do not let animals stand in it)
3.
Timing of bunches so animals keep moving
4. Do not push animals with the crowd gate
Tips for Handling
Agenda
1.Handling Principles
2.Stunning
Correct Captive Bolt Stunner Positions
Correct Captive Bolt Stunner Position
On the intersection of
2 lines each drawn from the top of the eye to the base of the horn on the opposite side
Shearer and Nicoletti, Procedures for Euthanasia of Livestock
Incorrect Captive Bolt Position
Shearer and Nicoletti, Procedures for Euthanasia of
Livestock X between eye and ear is too low on Angus/Hereford Steer
Correct Captive Bolt Stunner Positions
1 and ½ inches above the intersection of 2 lines each drawn from the inside corner of the eye to the base of the opposite horn
Correct Captive Bolt Stunner Position
Shearer and Nicoletti, Procedures for Euthanasia of Livestock
Dairy Cow
Heavy Duty Captive Bolt Stun Gun
Heavy Duty Gun with longer penetrating rod
Cattle Brain: Captive Bolt Correct
Stun
Cattle Brain: Captive Bolt Incorrect Stun
Properly Maintained
Cartridge Fired Stunner
Keep cartridges
dry
Use correct cartridge strength for animal size
Head holding devices may be needed if nonpenetrating captive bolt is used
Correct Head onlyelectrical stunner placement
Bleed within 15 -30 seconds to assure insensibility
Head only reversible stun correct position
Correct Head (nose)/Heart(New Zealand) electrical stunner placement
Bleed within 60 seconds to assure insensibility
Clean and inspect stun wands routinely
Increasing stun wand electrode surface area can increase the stun efficacy
Head to back cardiac arrest stunner
It is important to apply water to the body prior to stunning to aid electrical conductivity
Sufficient Amperage for Species
Cattle
Calves Sheep/Goats
Lambs/Kids
Stun (Head)
1.2 A
1.0 A
1.0 A
0.6 A
Kill (Heart)
>1.51. A
1.0 A
1.0 A
0.6 A
Agenda
1.Handling Principles 2.Stunning
3.Bleeding
Bleeding
Good
Large flow
Ritual: Forceful flow
Agenda
1.Handling Principles 2.Stunning 3.Bleeding
4.Signs of Insensibility
Head and Legs Tonic phase (15-20 seconds) followed by clonic phase: Floppy loose head (after tonic phase).
Tongue hanging out Loose front legs, without coordinated movement.
Signs of Insensibility with Stunning
Legs Rear leg kicking is natural and does not indicate sensibility or insensibility.
NOTa Sign of Insensibility
Eyes No natural blinking or eye movement (like in the field or lairage) Eyes should be glassy, with blank stare Watch eyes to assure that there is no sign of blinking or eye movement (tracking)
Signs of Insensibility
Eyes If eyes roll back in head or vibrate
(nystagmus), this is acceptable with electrical stun Do not poke or pull at eyes, as this could cause a reflex reaction You can wave a hand in front the eye, to see if the animal responds by following your hand (tracking)
Signs of Insensibility
Nystagmus
Ritual (Unstunned) Signs of insensibility: Eye roll (faint) Loss of posture Ears fall back (no longer alert)
Ritual Insensibility:
Ritual (Unstunned) NormalSigns: Tongue movement Gasping sound after cut
Unstunned Ritual Signs:
Ritual (Unstunned) BADSigns: •Struggling excessively •Head shaking
Arched neck and head movement (righting reflex:
animal tries to stand up)
Vocalization
Signs of Sensibility
Righting
Reflex
Tongue movement Rhythmic breathing Natural blinking or eye movement (tracking) (like in the field or lairage)
Signs of Returnto Sensibility (stunned animal)
Use a flashlight to check eye response (captive bolt only) Corneal Reflex (captive bolt only, not electrical stun or unstunned ritual)
Signs of Return to Sensibility
Livestock are most sensitive to yellow/green and blue/purple light Livestock are sensitive to rapid movement Livestock tend to move from dark to light
Livestock Facts
Reduce contrast between operators and wall Wear dark colors to keep animals calm
Ideas
Translucent ceiling panels (reduce contrast from outside to inside)
Black lights in alley keep animals calm
Ideas
By reducing stress and pain throughout the life of the animal, the end product will be improved.
Summary
More Resources www.voogdconsulting.com www.grandin.com
THANK YOU-GRACIAS Jim Laws Executive Director 613-729-3911, x 24 jiml@cmc-cvc.com
