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5 Jan 2018 This electronic version of the Meat Hygiene Manual of Procedures was prepared as a reference document for inspectors of the Canadian Food
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by. D. Herenda in cooperation with P.G. Chambers A. Ettriqui P. Seneviratna T.J.P. da Silva. Reprinted 2000. The designations employed and the presentation of
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5 Feb 2015 The common names for meat cuts which appear in this Manual were developed jointly with industry, learning institutions, and other government agencies and are the common names which must be used in labelling all beef, veal, pork, lamb, and poultry meat cuts. In establishing this

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