PDF (342 kb ) - Agence canadienne d'inspection des aliments

CHAPTER 10 IMPORTS ANNEX P3.8 As soon as the organoleptic sample inspection has been concluded, the inspector shall notify theoperator of the inspection results. A copy of the IIR indicating the inspection results shall beprovided to the operator. The inspector shall maintain control of the sample units at all times untilthe lot has been inspected and passed or if refused, removed from Canada.4. Tempering and Thawing MethodsWhen the category of meat product to be examined is required to be tempered or thawed prior toorganoleptic inspection, the following methods may be used.4.1 TemperingThe establishment shall sufficiently temper frozen cuts (except cuts which require completedefrosting) to remove all surface frost and render the surface pliable in order that the inspectorcan separate portions and determine the condition of the product.4.2 DefrostingThe defrosting may be accomplished by the use of cold, potable and continuously exchangedwater, by air or by any other approved acceptable method. Refer to Chapter 4 of the MOP foracceptable thawing procedures. The defrost procedures must prevent product contamination.4.2.1 Air DefrostingWhile the use of multiple shelf units for tempering are tolerated, it is recommended that airdefrosting of frozen sample units be carried out on the examination tables which are equippedwith the appropriate slopes and drain mechanisms. During air defrosting, it may be prudent for theestablishment to remove the sample units from the numbered shipping containers in order toprevent staining of the containers. The sample removed from each container shall be identifiedwith that carton number. The ambient room temperature shall not exceed 21 o C and the productsurface temperature shall not exceed 7 o C.4.2.2 Water DefrostingWhen defrosting is accomplished by immersion in water, the establishment shall supply highquality, approved plastic bags or another acceptable means of preventing the defrost water fromcoming in contact with, and adulterating, the sub-sample units. If a sub-sample unit does comeinto contact with the defrost water, it shall be condemned and a new sub-sample drawn from thesame shipping container as the original sub-sample, sample unit. The defrost water shall be cold,potable and continuously exchanged. Thawing shall be monitored to determine when all portionsof the meat sample unit have thawed and to minimize the time that the temperature, in anyportion of the meat, is above 4 o C.4.2.3 Other MethodsOther methods of defrosting will be considered following a CFIA evaluation.5. Handling of Shipments5.1 Shipments Found in ComplianceShipments can be released to the importer. Consideration should be given to possible markingand end use related restrictions that may require further tracking such as the requirements forunmarked meats to be delivered to registered establishments for processing.5.2 Non Compliant Shipments.2013-01-07 Page 4/5RDIMS 2327889 v4