The Canadian Cattlemen's Association

Canadian meat inspection has the reputation of being one of the best in the world.

The Canadian beef industry, which includes producers, packers, veterinarians, retailers, the food service industry and government, is committed to maintaining high standards in safety practices.

Quality assurance in the beef industry is the goal of a program known as HACCP (Hazard Analysis Critical Control Point). It is aimed at preventing biological, chemical, or physical contamination of products that would pose a safety risk for consumers. It utilizes a total quality management approach for the prevention of problems.

HACCP is internationally respected as the best system for producing safe food. This common sense program can be applied to all aspects of beef production and handling. Canadian packing plants are well advanced in developing and adopting HACCP systems. HACCP programs add new scientific approaches to inspection, improving upon the traditional "visual" inspection methods.

Trained inspectors and/or veterinarians visually examine animals for evidence of recent disease or health treatment. The carcasses, organs and finished products are carefully inspected to ensure that Canada's high standards are met.

As a result of careful product handling, Canada has earned a reputation for assuring that food is safe and wholesome for consumers.