Manitoba Agriculture, Food and Rural Initiatives
|
||||||||||||||||||||||||||
|
No. Only meat from an animal slaughtered in a registered slaughterhouse can be sold in Manitoba. Do I need a special permit or license to receive, to store and to market meat products? Yes. A Food Handling Establishment Permit for Retail Sales is required. Contact a local Manitoba Conservation Public Health Inspector. Are there special requirements for bringing meat from a plant to my farm if I plan on marketing the meat ? Yes. Meat must be protected from contamination and kept at refrigerated (4ºC) or freezing temperatures (-18ºC). What type of information is needed on the label? Labelling must be completed at the registered meat plant and must include the following information:
Phone the Canadian Food Inspection Agency (CFIA) at 204-983-2200 for further information. Can I cut meat before freezing it at home? No. It must not be unwrapped or cut and it must be sold as packaged by the
abattoir or meat processor. Meat must be cut and wrapped at a licensed Meat Processing
Establishment. The meat must be kept at refrigerated temperature (4ºC) if not frozen, or it must be placed in the freezer immediately. How should the meat be delivered to my customers? The meat should be frozen or refrigerated during delivery. How long can I keep the packaged meat if it is kept at 4ºC and not frozen before selling it? The packaged meat can be kept for one to two days at refrigerated temperature (4ºC) if not frozen. What dressing rate will be used if I use rail grade? In the case of carcass weight being reported, dressing percentage used is:
You require a copy of the receipt from the licensed abattoir showing a custom slaughterhouse invoice, and copies of the front and back of a cancelled cheque.
|
||||||||||||||||||||||||||
