Translation of "agent de traitement des viandes " (French → English) :

curing agent [ curing ingredient | curing aid ]

heat treating operator | process engineer, metallurgical | heat treat technician | plastic heat treatment equipment operator

rust-proofing worker | sandblast operator | paint prepping operative | rustproofer

deflash and wash operative | production machine washer | production washer | tumbling machine operator

meat plant [ meat-processing plant | meat establishment ]

curing agent

meat-processing plant

curing agent

claims processing officer

Subgroup on Treatment of Meat by Ionising and Ultraviolet Radiation

If you want your meat to cross from one province to another, or to leave Canada, then you must be a federally registered meat facility.

The requirements for federally registered meat establishments are fundamental to Canada's meat inspection program which is designed to ensure that Canadian meat products achieve the highest standards for food safety.

(Return tabled) Question No. 129 Mr. Alex Atamanenko: With regard to the horse slaughter industry in Canada: (a) what is the government’s policy on requiring medical history on equine identity documents (EID) only for the last six months of a horse’s life, and not for an entire lifespan; (b) does the government have information on what happened to the meat from the racehorse Backstreet Bully, who had been administered several courses of a variety of banned medications throughout its lifetime, prior to being sold into the slaughter pipeline, and what are the details of Backstreet Bully’s EID and all other traceability documents and recor ...[+++]ds; (c) does the government have information on what happened to the meat from the racehorse Silky Shark, who had been administered the drug phenylbutazone prior to being sold into the slaughter pipeline, and what are the details of Silky Shark’s EID and all other traceability documents and records; (d) what system is in place for owners to report the history of banned drugs they have administered to a horse that they previously owned, when they discover that a subsequent owner has sold that horse into the slaughter pipeline; (e) when such instances as mentioned in (d) are reported, and it is found that the meat was sold as human food, what system is in place to recall that meat from domestic and international retailers, (i) how many such instances have been reported, (ii) what were the results of the government’s investigations into these reports; (f) how does the government keep count of the number of horses being imported from the United States (U.S) for slaughter; (g) how does the government explain the discrepancy between the Canadian Food Inspection Agency (CFIA)/Agriculture Canada and U.S. Department of Agriculture figures; (h) what were the findings of the government’s investigation into the large numbers of emaciated horses arriving from the U.S. in 2011 destined for Les Viandes de la Petite-Nation slaughter plant, and ...

It surrounds the fact that if you look at the frequency of inspection at meat plants, it's a daily presence with veterinarians there at all times; whereas in other sectors, for instance, at a fish plant, it's my understanding there might be an inspector there only once a month, or at dairy facilities the inspector is there only once every six weeks.