(c) is trimmed in accordance with paragraph (1)(a). (10) and (11) [Repealed, SOR/2000-184, s. 40], (12) A grader who uses a probe in an establishment shall, (b) notify a person in authority at the establishment of any probe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. (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. Shaded provisions are not in force. (3) Material used in packing or wrapping processed poultry shall not come into contact with the poultry unless the material. Help. (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. Previous Versions. (9) Where, at an establishment with a single grading stand, the rate of grading at the grading stand rises to more than 400 beef carcasses per hour, the establishment shall not be considered to have adequate facilities for the purposes referred to in subsection (8) unless the establishment provides a second grading stand for the grading of those carcasses. (c) the carcass has no prominent discolourations exceeding an area of 14.5 cm2 in the aggregate. The grade is based on carcass conformation, relative muscling, the presence of tears/bruises/pinfeathers, and missing parts. (h) the carcass meets the standards for a grade set out in Part VII. (2) Mature chicken may not be graded Canada C if the carcass meets the standards for the grade Canada A or the grade Canada Utility. (3) A poultry carcass may not be graded Canada Utility if it meets the standards for the grade Canada A. (b) only a part of the drumsticks has been removed. Full Document: Livestock and Poultry Carcass Grading Regulations, Livestock and Poultry Carcass Grading Regulations, French Constitutional Drafting Committee (1990), Statutes Repeal Act: Reports, Deferrals and Repeals, Miscellaneous Statute Law Amendment Program, Typographical and Grammatical Corrections, Table of Public Statutes and Responsible Ministers, Consolidated Index of Statutory Instruments. (ii) be cleaned and disinfected before being reused. Regulations are current to 2020-11-02 and last amended on 2019-01-15. 3 (1) No person other than a grader shall grade a livestock carcass or a poultry carcass for the purposes of the Act and these Regulations. (a) it bears a meat inspection legend stamp or, in the case of an imported beef carcass, the official inspection mark of the government of the country of origin; (i) in the case of a bison carcass, a hog carcass or an ovine carcass, at the establishment in which the animal was slaughtered, (ii) in the case of a veal carcass, at the establishment in which the animal was slaughtered or at the cutting establishment, or. 57 A poultry carcass of the grade Canada A shall meet the requirements set out in subsections 3 (16) to (18) and the following standards: (a) in the case of a chicken, chicken capon, Rock Cornish hen, mature chicken, old rooster, young turkey and mature... (b) in … 61 As a condition to the application or use of a grade name prescribed by these Regulations, processed poultry shall be packed in accordance with section 62. (ii) one leg including the thigh or both drumsticks. Regulations are current to 2020-11-02 and last amended on 2019-01-14. (3) The information required by subsection (2) shall, except for the signature referred to in paragraph (2)(r), be recorded on the grading certificate by an employee of the establishment or of the marketing agency that issues the grading certificate. As specified in section 3 of Part I of the Livestock and Poultry Carcass Grading Regulations (LPCGR), no person other than a grader shall grade a poultry carcass for the purposes of the Act and these Regulations. (v) skin not exceeding an area equivalent to one half of the area of the breast; (b) where no flesh has been removed, the carcass breast has sufficient fullness of flesh on both sides of the keel bone to prevent a sharp falling away of flesh from the anterior to the posterior end and the keel bone does not project more than 3 mm beyond the flesh; (c) the carcass has at least a minimum fat cover to prevent the flesh from appearing prominently through the skin; (d) the carcass has no prominent discolourations exceeding, (i) an area of 6.5 cm2 in the aggregate on the breast, and. (ii) an area of 6.5 cm2 in the aggregate elsewhere on the carcass; (h) where the carcass weighs less than 5.5 kg, the skin on the breast is not torn in excess of 6 mm in length and any tears on the skin elsewhere on the carcass do not exceed 2.5 cm in length in the aggregate; (i) where the carcass weighs 5.5 kg or more, the skin on the breast is not torn in excess of 1.2 cm in length and any tears on the skin elsewhere on the carcass do not exceed 3.5 cm in length in the aggregate; (j) the carcass has no broken or dislocated bones; and. In a 4-H poultry judging event, participants are required to grade a selection of ready-to-cook (RTC) carcasses. (c) if constructed of material other than corrugated fibreboard, (i) be suitable for cleaning and disinfection and free from noxious substances, and. 60 (1) Every person who requests a certificate of inspection for processed poultry for which a grade prescribed by these Regulations was assigned shall make an application to an inspector for an inspection.

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