(4) No grader shall, when grading a livestock carcass, assign a grade to the livestock carcass unless it meets the standards set out in these Regulations for that grade. (4) No shrinkable material shall be used to wrap processed poultry for freezing unless the material is fitted to the shape of the poultry to form a package that is undamaged. (3) Material used in packing or wrapping processed poultry shall not come into contact with the poultry unless the material. (h) the carcass meets the standards for a grade set out in Part VII. Regulations are current to 2020-11-02 and last amended on 2019-01-14. 4 (1) A grading certificate may be issued by a grader, or by an establishment or a marketing agency under the direction of a grader, in respect of a livestock carcass or a lot of livestock carcasses, if, (a) at the time of delivery of the animal or lot of animals to the establishment for slaughter, the producer or the agent of the producer has, (ii) identified each animal to be slaughtered with a distinct identification code, and, (iii) completed and filed with a person in authority at the establishment a manifest that identifies each animal by its producer; and. (16) No grader shall grade an eviscerated poultry carcass unless (a) the carcass is from poultry slaughtered in an establishment; (b) the carcass has been inspected under the Meat Inspection Act or under an Act of the legislature of a province that provides for the inspection of processed poultry; (p) in the case of a grading certificate issued in respect of a lamb carcass. (b) a person in authority at the establishment has, after slaughter, retained on each livestock carcass or transferred thereto an identification code referred to in subparagraph (a)(ii). (ii) the muscling score of each primal cut and the average muscling score, (iii) the yield, in the case of a carcass that is graded Canada AAA, and. (a) is of a kind that does not impart to processed poultry any obnoxious quality; (b) is durable and effective having regard to the manner in which it is used; and. (b) only a part of the drumsticks has been removed. (16) No grader shall grade an eviscerated poultry carcass unless. (a) the carcass is from poultry slaughtered in an establishment; (b) the carcass has been inspected under the Meat Inspection Act or under an Act of the legislature of a province that provides for the inspection of processed poultry; (c) the flesh or skin of a chilled carcass is not dried out; (d) the carcass is not discoloured from insufficient draining of blood; (e) the carcass has no more than one heart, liver, gizzard and neck packed with it or inserted into it; (f) the breast bone is intact, in the case of a chicken carcass weighing more than 900 g; (g) the carcass has not been basted or stuffed; and. In a 4-H poultry judging event, participants are required to grade a selection of ready-to-cook (RTC) carcasses. (5) No processed poultry shall be packed in a container with other processed poultry unless that other poultry bears the same common name and has a grade name prescribed by these Regulations. 58 (1) Subject to subsections (2) and (3), a poultry carcass of the grade Canada Utility shall meet the requirements set out in subsections 3(16) to (18) and the following standards: (a) the carcass is not missing more than. The Canadian Poultry Grading Program defines the requirements for marketing poultry carcasses interprovincially or nationally, including national grade names and grade standards, audit procedures and inspection methods. The grade is based on carcass conformation, relative muscling, the presence of tears/bruises/pinfeathers, and missing parts. (c) after grading, store the probe in a compartment at the grading stand. See coming into force provision and notes, where applicable. (b) the inner walls of the container are treated with wax or other material. (ii) an area of 8 cm2 in the aggregate elsewhere on the carcass; (e) the carcass has no dislocated bones other than in the wings or legs; and, (2) A poultry carcass may not be graded Canada Utility if, (a) the wings or any part of them has been removed elsewhere than at a joint; and. (10) and (11) [Repealed, SOR/2000-184, s. 40], (12) A grader who uses a probe in an establishment shall, (b) notify a person in authority at the establishment of any probe malfunction; and. (2) Where an inspector inspects processed poultry and finds that it meets the grade requirements and standards of these Regulations and is packaged, marked and labelled in accordance with these Regulations, the inspector shall issue a certificate of inspection. Regulations are current to 2020-11-02 and last amended on 2019-01-15. (4) Notwithstanding subsection (1), mature chicken may be graded Canada Utility if the carcass, (b) meets the standards set out in paragraphs 59(1)(b) and (c); and. (17) No grader shall grade a partially eviscerated poultry carcass unless, in addition to meeting the terms and conditions of grading set out in subsection (16).

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