The Nova Scotia Meat Inspection Program stared in 1985 as a voluntary program
with a staff of four. Slaughtering facilities wanted the benefits of government inspected products. In
1996 the program became mandatory and all meat sold at retail level had to be inspected (either federally
or provincially).
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Provincially Inspected Plants
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Today (2007) the program consists of an administrator, a senior meat inspector and 14 inspectors along with administrative support.
The program is responsible for ensuring compliance with government acts,
regulations and policies related to meat production and processing.
The inspectors conduct inspections and audits on meat plants using risk based assessments.
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All animals slaughtered must have an ante mortem inspection.
The animal is also inspected during the slaughter stage.
Lymph nodes are checked, carcasses and organs are inspected for parasites, abscesses and cysts.
If satisfactory, the carcass is stamped with an approval.
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The advent of BSE
in Canada has greatly increased the focus on
specific risk materials. The removal of these materials is monitored rigorously in conjunction with the
Canadian Food Inspection Agency (CFIA).
Other recent international problems such as
foot and mouth disease and avian flu
are closely watched and recommendations made where appropriate.
The staff are involved in education programs for industry and also assist in the investigations of food borne disease outbreaks.
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