Public Works and Government Services
Canada
Travaux publics et Services
gouvernementaux Canada
11
RETURN BIDS TO:
RETOURNER LES SOUMISSIONS À:
Title - Sujet
Bid Receiving
PWGSC
33 City Centre Drive
Suite 480
Mississauga
Ontario
L5B 2N5
Bid Fax: (905) 615-2095
Solicitation No. - N° de l'invitation
Date
E6TOR-13RM37/A
2014-01-24
Client Reference No. - N° de référence du client
GETS Ref. No. - N° de réf. de SEAG
E6TOR-13RM37
PW-$TOR-033-6499
LETTER OF INTEREST
LETTRE D'INTÉRÊT
Veal
File No. - N° de dossier
CCC No./N° CCC - FMS No./N° VME
TOR-3-36258 (033)
Solicitation Closes - L'invitation prend fin Time Zone
Fuseau horaire
at - à 02:00 PM
Eastern Standard Time
on - le 2015-03-31
EST
F.O.B. - F.A.B.
Plant-Usine:
Destination:
Other-Autre:
Address Enquiries to: - Adresser toutes questions à:
Buyer Id - Id de l'acheteur
tor033
Martin, Lesley
Telephone No. - N° de téléphone
FAX No. - N° de FAX
(905) 615-2076 (
(905) 615-2060
)
Destination - of Goods, Services, and Construction:
Destination - des biens, services et construction:
Comments - Commentaires
Instructions: See Herein
Instructions: Voir aux présentes
Vendor/Firm Name and Address
Raison sociale et adresse du
fournisseur/de l'entrepreneur
Delivery Required - Livraison exigée
Delivery Offered - Livraison proposée
Vendor/Firm Name and Address
Raison sociale et adresse du fournisseur/de l'entrepreneur
Telephone No. - N°de téléphone
Facsimile No. - N° de télécopieur
Issuing Office - Bureau de distribution
Public Works and Government Services Canada
Ontario Region
33 City Centre Drive
Suite 480
Mississauga
Ontario
L5B 2N5
Canada
Name and title of person authorized to sign on behalf of Vendor/Firm
(type or print)
Nom et titre de la personne autorisée à signer au nom du fournisseur/
de l'entrepreneur (taper ou écrire en caractères d'imprimerie)
Signature
Date
Page 1 of - de 2
Solicitation No. - N° de l'invitation
Amd. No. - N° de la modif.
E6TOR-13RM37/A
Buyer ID - Id de l'acheteur
tor033
Client Ref. No. - N° de réf. du client
File No. - N° du dossier
E6TOR-13RM37
TOR-3-36258
CCC No./N° CCC - FMS No/ N° VME
SEE ATTACHED DOCUMENT
Page 2 of - de 2
11 June 2012 Version 1.1
1
Any cut of fresh/chilled and/or frozen veal procured in Canada must;
x come from a facility licensed and inspected by CFIA. A list of facilities licensed and inspected by CFIA can be found at
Canadian Food Inspection Agency - Food of Animal Origin - Federally Registered Meat Establishments,
x come from a facility that meets the criteria as outlined in CFIA’s Meat Hygiene Manual of Procedures and be manufactured in
an establishment that was operating under a Hazard Analysis Critical Control Point (HACCP) principles based system and is a
Canadian Federally Inspected processing plant,
x meet all the requirements as outline in Canadian Food and Drug Act and the Canadian Food and Drug Regulations,
x meet all the requirements as outlined in Recommended Code of Practice- General Principles of Food Hygiene- CODEX
ALIMENTARIUS,
x come from a facility that meets HACCP System and Guidelines including it’s annex as outlined in the Recommended Code of
Practice- General Principles of Food Hygiene- CODEX ALIMENTARIUS,
x comply with food packaging and labeling requirements specified by the Food and Drugs Act and Regulations and the
Consumer Packaging and Labeling Act, and the Consumer Packaging and Labeling Regulations,
x be supplied in Canada Grade A1 as outline in Livestock and Poultry Carcass Grading Regulations - Part IV - Grade for Veal
Carcasses and CANADA BEEF | Veal Grading (or the equivalent grade of the country of origin), unless otherwise specified,
x Portion Controlled Veal Cut Products are to be supplied according to the following portion sizes unless otherwise specified
o Bone in –Raw weight 250 g
o Boneless Raw weight 225 g and
x meet the specification set out for the cut specified,
x comply with food packaging and labeling requirements specified by the Food and Drugs Act and Regulations and the
Consumer Packaging and Labeling Act, and the Consumer Packaging and Labeling Regulations,
Description: Meat derived from dressed carcasses of bovine animals having specific maturity characteristics (bones that are soft and
reddish in colour, ribs that are
narrow and slightly rounded, a sternum that shows distinct divisions and an aitch bone that is covered by cartilage) and a warm carcass
weight of less
than 205 kg with the hide on or less than 180 kg with the hide removed as per Canadian Food Inspection Agency - Meats Cuts Manual
- Veal. Veal carcasses are graded for quality on the basis of meat colour, overall muscling, and fat cover.
FQS - 3 Veal
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
11 June 2012 Version 1.1
2
Packaging:
x Every package and/or container of veal in a registered establishment must:
o be included in the "CFIA - Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food
Chemical Products”.
x Every material use in packaging and/or wrapping veal product in a registered establishment shall:
o protect the veal product sufficiently to prevent contamination,
o be free from noxious substances,
Any cut of fresh/chilled and/or frozen veal procured from countries other than Canada must:
x only be procured/supplied from countries that are permitted to export these veal products to Canada. CFIA’s Meat and Poultry
Products Manual of Procedures provides current information on Countries from which commercial importation of meat
products is permitted, and
x come from a facility that meets HACCP criteria as outlined in the Annex to The Recommended Code of Practice- General
Principles of Food Hygiene- CODEX ALIMENTARIUS,
x meet all requirements as outline in Canadian Food and Drug Act and the Canadian Food and Drug Regulations, and the
Canadian Food Inspection Agency, and/or
x meet all the requirements for the USDA Standards for Grades of Veal and Calf Carcasses.
x meet all regulations as outlined in Meat Inspection Act and the Meat Inspection Regulations,1990 and the Health of Animals
Act and Regulations, and/or
x meet all the requirements of applicable local food legislation whenever those requirements are stricter. All veal shall be
obtained by sources approved by the applicable local and international laws, regulations, procedures and requirements;
x meet all the requirements as outlined in Code of Hygienic Practice for Meat - CODEX ALIMENTARIUS,
x meet all the requirements as outlined in Recommended Code of Practice- General Principles of Food Hygiene- CODEX
ALIMENTARIUS
x be marked with the official inspection mark of the government of the country of origin, prescribed by the national legislation
of that country, to indicate that the beef product has been prepared in an establishment operating in accordance with the
national meat inspection legislation of that country,
o be supplied in the grading equivalency to Canada Grade A1 as outline in Livestock and Poultry Carcass Grading
Regulations - Part IV - Grade for Veal Carcasses and CANADA BEEF | Veal Grading; unless otherwise specified,
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
11 June 2012 Version 1.1
ƒ
x
x
x
x
3
not impart any undesirable substance to the veal product, either chemically or physically,
be sound in construction, clean and free from discoloration and objectionable odors, and
be durable and effective in regard to the manner it is used and will not tear if wet,
be line for frozen ground veal products with:
ƒ moisture proof film or
ƒ material that provide similar protection, so:
x that each individual wrapped ground veal product , must be capable of being removed without defrosting
the remaining packages products, and
o that each layer of veal can be extracted separately,
Any ground veal packaged into a container/box must correspond to the ground veal cut,
Any ground veal container/box marked with appropriate label, must correspond to the ground veal cut in that container/box,
No material used in packaging or labeling a veal product in a registered establishment shall:
o come into contact with the veal product; if the contact might prevent the beef product from conforming to the
requirements to the Canadian Food and Drug Regulations.
Unwrapped Veal Cuts are not acceptable.
Any unsuspended veal sides, quarters and primal cuts such must be handled in such a manner as to prevent their
contamination. They may be protected using good quality paper bags, stockinettes and/or paper or any other accepted material.
Special care must be taken to assure sufficient clearance between the product and the floor.
o
o
o
o
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
11 June 2012 Version 1.1
4
Every fresh/chilled dressed veal carcass must:
o be marked in accordance with the description outline in Livestock and Poultry Carcass Grading Regulations, Food and
Drug Regulations, Consumer Packaging and Labeling Regulations, and the Meat Inspection Regulations, 1990 ,
o meet the marking standards set out for that grade,
o be marked with the following information:
ƒ a grade name,
ƒ a grade stamp,
ƒ a yield stamp or a roller brand,
ƒ meat inspection legend stamp, (a circular symbol with the word (”CANADA”), , including a number that
identifies the plant at which the dressed beef carcass was processed, and
ƒ all other requirements as specified in the Livestock and Poultry Carcass Grading Regulations
x Any primal and sub-primal cut of veal packaged into a container/box must correspond to the veal carcass grade stamp,
x Any Portion Controlled veal Cut packaged into a container/box must correspond to the sub-primal cut of veal grade stamp,
x Any container/box marked with grade label, must correspond to the primal and sub-primal cut of beef grade stamp in that
container/box ,
x Every shipping container and/or packages of a primal cut and/or a sub-primal cut of veal:
o shall be marked in accordance as outline in Livestock and Poultry Carcass Grading Regulations, Food and Drug
Regulations, Consumer Packaging and Labeling Regulations and the Meat Inspection Regulations, 1990 ,
o shall include the following information:
ƒ the grade designation must be clearly printed on the box,
ƒ the weights,
ƒ the cut number,
ƒ the product description (common name of the primal cut and/or a sub-primal cut of veal),
ƒ health inspection crown symbol – oval with the word ”CANADA”, including a number that identifies the plant
number ensuring the primal cut and/or a sub-primal cut of veal was inspected in Canada for food safety, and
ƒ all other requirements as specified in the Livestock and Poultry Carcass Grading Regulations
o shall meet the standard set out for that grade.
ƒ the expression “or higher” is also permitted.
Storage and Distribution:
x Any dresses carcasses, primal cut and/or a sub-primal cut of fresh/chilled and/or frozen veal supplied shall:
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
11 June 2012 Version 1.1
5
o be transported in a cleaned and sanitize (where applicable) transport vehicles and of suitable design, to prevent
microbial, physical and chemical contamination of the veal product,
o be in a vehicle with the internal vehicles finishes be in a good state of repair and made of corrosion-resistant material
which cannot affect the organoleptic character of fresh veal products or otherwise render them unwholesome. Internal
of the vehicle must be smooth, impervious, and easy to clean and disinfect,
o be transported in a refrigerated vehicle equipped to hold the veal product's at the appropriate temperature either fresh
and/or frozen and that both of these temperature conditions be maintained throughout the whole period of transport to
include:
ƒ Veal requiring to be "Kept refrigerated":
x shall be maintained at no higher then 4°C ,
x shall not have been frozen at any time, and
x shall not show evidence of off condition, including but not restricted to off dour, stickiness, gassiness,
rancidity, sourness, dehydration, discoloration or mishandling, exception shall be made for the normal
confinement odor and discoloration related to aging in vacuum packaging,
ƒ Veal requiring to be "Kept frozen" :
x shall be maintained at a frozen state -18°C .
x shall not show evidence of defrosting and/or freezer deterioration
x not be carried in the same vehicles which are used for conveying live animals, controlled products as defined in the
Pest Control Products Act or other substances that might adulterate the meat product, and
x not be carried in the same vehicles as other goods in a manner which may adversely affect veal quality.
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
300
303
304
CFIA - Veal Cut
Nomenclature
and Description
CFIA - Veal Cut
Nomenclature
and Description
CFIA - Veal Cut
Nomenclature
and Description
Dressed Veal Carcass
Side
Front Half
Veal Foresaddle (NAMP)
Means anterior portion of the Side which is separated from the
Hindsaddle by cutting (ribbing) between the eleventh (11th) and
twelfth (12th) rib.
Means one (1) of the two (2) approximately equal portions of a
Dressed Veal Carcass obtained by cutting from the tail to the neck
along the median line.
Means a veal carcass from which the skin, head and feet at the carpal
and tarsal joints have been removed and the carcass has been
eviscerated.
General Description based on specifications outlined by the Canadian Meat
Council, Meat Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual. See these
publications for more detailed specifications. Where discrepancies between these
descriptions and the references- Canadian Meat Council, CFIA Meat Cuts Manual
or the NAMP specifications the most resent version of these references shall apply.
11 June 2012 Version 1.1
6
The Meat Buyer’s Guide is based upon the latest in the series of IMPS (Institutional Meat Purchasing Specifications) of the USDA (United State Department of Agriculture’s, AMS (Agricultural
Marketing Services), etc. It is the authoritative manual to meat and poultry identification for the NAMP.
1
Meat
Buyers
Guide
(NAMP #)1
Canadian Meat
Council
Specification #
Cut
Dressed Veal Carcass,
Primal Cuts,
Sub-Primal Cuts, and
Portion Control Cuts.
Veal Carcass Specification
Canadian Veal is fabricated into the following cuts:
FQS-3-01 Veal Cuts Specification
As outline in CFIA - Veal Cut Nomenclature and Description and Food Service Meat Manual 3rd Edition
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
The posterior portion of the carcass remaining after the removal of
the front half or foresaddle.
The posterior portion of the side which is separated from the front
quarter. The split half of item no 330.
Prepared from 304 by a straight cut between the 4th and 5th ribs and
includes ribs 5 through 11.
That portion of the front that is separated for the neck and breast and
shank by a straight cut which passes through the base of the shaft of
the arm bone.
Means the posterior of the Side which is separated from the Whole
Loin and Flank by a straight cut which passes in front of (anterior to)
the pin bone (ilium or tuber coxae).
Means that portion of the Side which is separated from the Front and
Leg, and from the Flank by a straight cut approximately parallel to
the back bones (vertebral column) passing at a point slightly above
(dorsal to) the costal cartilage of the twelfth (12th) rib. NAMP- That
portion remaining after the legs have been removed from the
Hindsaddle.
330
330A
306
308-309
334
331
309
334
331
Rack, Veal Hotel Rack, 7
ribs(NAMP)
Shoulder, Veal Chucks
Square cuts, 4 ribs
(NAMP)
Leg
Loin
11 June 2012 Version 1.1
7
The Meat Buyer’s Guide is based upon the latest in the series of IMPS (Institutional Meat Purchasing Specifications) of the USDA (United State Department of Agriculture’s, AMS (Agricultural
Marketing Services), etc. It is the authoritative manual to meat and poultry identification for the NAMP.
2
Hindquarter, Veal
Hindquarter (NAMP)
Hind Half, Veal
Hindsaddle (NAMP)
This item is the split half of item 304.
304A
CFIA - Veal Cut
Nomenclature
and Description
CFIA - Veal Cut
Nomenclature
and Description
CFIA - Veal Cut
Nomenclature
and Description
306
Front Quarter, Veal
Forequarter(NAMP)
General Description based on specifications outlined by the Canadian Meat
Council, Meat Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual. See these
publications for more detailed specifications. Where discrepancies between these
descriptions and the references- Canadian Meat Council, CFIA Meat Cuts Manual
or the NAMP specifications the most resent version of these references shall apply.
Meat
Buyers
Guide
(NAMP #)2
Canadian Meat
Council
Specification #
Cut
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
310B
310
Shoulder Clod
Prepared from the boneless shoulder with neck and clod removed.
Available tied or netted. If wrapped in a layer of caul fat, the fat cover
averages 6 mm (¼ Inch) and does not exceed 10 mm (3/8 Inch) at any
point and it does not weigh more than 15 % of the total roast.
Prepared from the large-shoulder muscle, posterior of the elbow-joint.
The clod is peeled of the blade-bone in one piece. All sides are
trimmed to produce a clod not less than 13 - 20 mm (½ Inch - ¾ Inch)
thick at any one point. The tapered end is cut square to the edges. The
heavy tendon around the elbow-joint is cut out. Loose flesh and skin
are removed to form an even and compact cut.
It is that portion of the half carcass between the long cut leg and the
rack. Flank left on the loin will vary, depending on weight of loin and
size of eye muscle. May be 25 mm to 50 mm (1 Inch to 2 Inch).
Kidney, hanging tender, diaphragm and internal fat is removed to 6
mm (¼ Inch) not to exceed 13 mm (½ Inch) at any one point.
General Description based on specifications outlined by the Canadian Meat
Council, Meat Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual. See these
publications for more detailed specifications. Where discrepancies between these
descriptions and the references- Canadian Meat Council, CFIA Meat Cuts Manual
or the NAMP specifications the most resent version of these references shall apply.
11 June 2012 Version 1.1
8
The Meat Buyer’s Guide is based upon the latest in the series of IMPS (Institutional Meat Purchasing Specifications) of the USDA (United State Department of Agriculture’s, AMS (Agricultural
Marketing Services), etc. It is the authoritative manual to meat and poultry identification for the NAMP.
3
331
309D
1309R
Shoulder Roast Boneless
Loin Short Cut (also in
primal Cut as Loin)
Meat
Buyers
Guide
(NAMP #)3
Canadian Meat
Council
Specification #
Cut
Veal Sub-Primal Cuts Specification: (Cuts and Roast specifications)
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
11 June 2012 Version 1.1
9
The Meat Buyer’s Guide is based upon the latest in the series of IMPS (Institutional Meat Purchasing Specifications) of the USDA (United State Department of Agriculture’s, AMS (Agricultural
Marketing Services), etc. It is the authoritative manual to meat and poultry identification for the NAMP.
4
346346A,347
C33-C33A
Tenderloin
Ground veal or calf shall be prepared from any portion of boneless
graded or ungraded carcasses. The meat shall be free of bones,
cartilages, any type of gland, heavy connection tissue, and the
tendinous ends of shanks and knuckles that are not exposed at least 75
percent lean on a cross-sectional cut. The boneless product shall be
ground at least once through a plate having holes not larger than 2.5
cm (1 Inch) in diameter. Unless specified differently by the purchaser,
the final grind shall be made through a plate having holes 3 mm
(0.125 Inch) in diameter.
Additional information on the specifications are available in the
publication Meat Buyers Guide (NAMP)
Prepared from the short-cut loin boneless. The back-strap, finger meat
and attached cartilage are removed. The flank is separated by a
straight line, leaving a predetermined tail length measured from the
outer edge of the eye muscle. Fat thickness not to exceed 6 mm (¼
Inch)
Available as D33:
25 mm x 25 mm (1 Inch x 1 Inch)
13 mm x 13 mm (½ Inch x ½ Inch)
0 mm x 0 mm (0 Inch x 0 Inch)
Prepared from the full-loin. Loose fat and all ragged tissue is
removed. Side-seam, wedge fat and silverskin remain. Also available
fully peeled side seam, silver and wedge fat removed as C33A.
396
344-344A
General Description based on specifications outlined by the Canadian Meat
Council, Meat Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual. See these
publications for more detailed specifications. Where discrepancies between these
descriptions and the references- Canadian Meat Council, CFIA Meat Cuts Manual
or the NAMP specifications the most resent version of these references shall apply.
Meat
Buyers
Guide
(NAMP #)4
D33
Canadian Meat
Council
Specification #
Striploin
Veal Ground
Cut
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
Canadian Meat
Council
Specification #
363
306B
395
C32A
306B
1395
Leg Portions Boneless
Seamed, 4 Piece Veal
Combo
Hotel rack, Chop Ready, 7
Rib
Prepared from the split rack separated from the shoulder between the
4th and 5th ribs. The rib ends are cut off no more than 10 cm (4 Inch)
from the outer edge of the rib eye muscle. The chine, feathers bone,
blade bone, back strap and related cartilage are removed. May be
offered as a 5 or 6 rib rack and may be frenched. Outer fat cover is
trimmed to 6 mm (¼ Inch), not exceeding 10 mm (3/8 Inch).
Prepared from any boneless parts. Shank meat, cartilage, tendons and
heavy ligaments removed. Chemical lean 85%. May be hand or
machine diced into reasonably uniform cubes
Includes C32 portions as well as sirloin butt.
Prepared from Leg, Long Cut (Cut 334) Shank and Bones are
removed. Inside, outside, knuckle, are separated by cutting along the
natural seams. The knee cap and heavy tendons are removed from the
knuckle. All cuts are free of loose portions and knife cuts.
Prepared from boneless leg pieces. Available tied or netted. If
wrapped in a layer of caul fat, fat cover does not weigh more than
15% of total roast.
General Description based on specifications outlined by the Canadian Meat
Council, Meat Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual. See these
publications for more detailed specifications. Where discrepancies between these
descriptions and the references- Canadian Meat Council, CFIA Meat Cuts Manual
or the NAMP specifications the most resent version of these references shall apply.
11 June 2012 Version 1.1
10
The Meat Buyer’s Guide is based upon the latest in the series of IMPS (Institutional Meat Purchasing Specifications) of the USDA (United State Department of Agriculture’s, AMS (Agricultural
Marketing Services), etc. It is the authoritative manual to meat and poultry identification for the NAMP.
5
Diced Veal
.
363A
C32
335
Meat
Buyers
Guide
(NAMP #)5
Leg Portions Boneless,
Seamed, 3 Piece Veal
Combo
Leg Roast, Rolled Boneless C31
Cut
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
1306
1332
1336
1306
1332
1336
Rib Chops, Veal
Rack , Rib Chops, 7
ribs (NAMP)
Loin Chops
Cutlets, Select
Prepared from the split loin, flank removed 75 mm (3 Inch) from the outer tip of
the loin eye muscle on both end of the loin. Fat cover does not exceed more than
6 mm (1/4 Inch). Excessive kidney fat around tenderloin section is removed.
Prepared from boneless hind quarter cut .All fat, cartilage, skin and tissue is
trimmed off. Portioning may be done by cutting through the muscle cross-grain
or lengthwise. The portions are flattened to a thickness of approximately 6 mm
(1/4 Inch). Neither delicating, nor hammering of two or more pieces into a single
portion, is permissible.
Prepared from the split hotel rack. The brisket is cut off 75 mm (3 Inch) from the
outer tip of the ribeye muscle on both ends. The chine is removed. Fat cover does
not exceed 6 mm (1/4 Inch)
Prepared from any boneless veal muscle that is reasonably free of tendons,
ligaments and membrane. May be folded and knitted during the delicating
process
General Description based on specifications outlined by the Canadian Meat Council, Meat
Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual. See these publications for more detailed
specifications. Where discrepancies between these descriptions and the references- Canadian
Meat Council, CFIA Meat Cuts Manual or the NAMP specifications the most resent version of
these references shall apply.
11 June 2012 Version 1.1
11
The Meat Buyer’s Guide is based upon the latest in the series of IMPS (Institutional Meat Purchasing Specifications) of the USDA (United State Department of Agriculture’s, AMS (Agricultural
Marketing Services), etc. It is the authoritative manual to meat and poultry identification for the NAMP.
6
1300
1300
Cutlets, Delicated,
Veal cubed Steak,
Boneless (NAMP)
(NAMP
#)6
Meat
Buyers
Guide
Canadian Meat
Council
Specification #
Cut
Veal Portion Controlled Cuts Specification: Prepared from any sub-primal veal cuts and/or veal portioned cut and fabricated to specify
weight as outline in A-85-269-001/-001 – Food Services Direction and Guidance Manual Chapter 2 – Standards & Procedure - Annex C
– Portion Size Standard.
FQS-3-02 Portion Controlled Veal Cuts
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
Canadian Meat
Council
Specification #
General Description based on specifications outlined by the Canadian Meat Council, Meat
Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual. See these publications for more detailed
specifications. Where discrepancies between these descriptions and the references- Canadian
Meat Council, CFIA Meat Cuts Manual or the NAMP specifications the most resent version of
these references shall apply.
1396
Prepared from Item 396. The vegetable protein product used in the mixture is not
subject to the same specifications required by USDA under Food and Nutrition
Service regulations. The patty processing requirements are the same as in item
ground veal (or calf) Patties Item No.1396.
Prepared from Veal Ground (Item 396). The ground meat shall be mechanically
formed into patties of the shape and size specified by the purchaser. Patties shall
be separated from each other by a means that will prevent them to sticking
together when packaged. Patties shall be frozen unless specified fresh.
1396A Prepared from ground products describe in Item 396A. The ground mixture
included a soy-type vegetable protein product specified by the purchaser that is
added to ground veal (or calf) item 396. The mixture is approved for use in Child
Nutrition programs provided it meets USDA specifications. See IMPS Item
396A. The patty processing requirements are the same as in item ground veal
Item 1396A.
1396
(NAMP
#)7
Meat
Buyers
Guide
11 June 2012 Version 1.1
12
The Meat Buyer’s Guide is based upon the latest in the series of IMPS (Institutional Meat Purchasing Specifications) of the USDA (United State Department of Agriculture’s, AMS (Agricultural
Marketing Services), etc. It is the authoritative manual to meat and poultry identification for the NAMP.
7
Additional specifications for cuts of veal are available in the publication, Meat Buyers Guide (NAMP) and CFIA’s Meat Cuts Manual
and on the Ontario Veal Cuts site.
Veal (or Calf)
Patties 721-5)
Ground Veal (or
Calf) and Vegetable
Protein Product
Patties
Ground Veal (or
Calf) Patties
Cut
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
11 June 2012 Version 1.1
Veal Information Gateway
Quebec Milk Fed Veal
Quebec Certified Grain Fed Veal
Ontario Milk Fed Veal
Ontario Grain Fed Veal
Canadian Food Inspection Agency - Meats Cuts Manual - Veal,
CANADA BEEF | Beef Quality,
Canadian Food Inspection Agency - Food of Animal Origin - Federally Registered Meat Establishments,
CFIA’s Meat Hygiene Manual of Procedures,
Canadian Food and Drug Act and the Canadian Food and Drug Regulations,
Recommended Code of Practice- General Principles of Food Hygiene- CODEX ALIMENTARIUS,
Consumer Packaging and Labeling Act, and the Consumer Packaging and Labeling Regulations,
Livestock and Poultry Carcass Grading Regulations - Part IV - Grade for Veal Carcasses
CANADA BEEF | Veal Grading
CFIA’s Meat and Poultry Products Manual of Procedures
USDA Standards for Grades of Veal and Calf Carcasses.
Meat Inspection Act
Meat Inspection Regulations, 1990
Health of Animals Act and Regulations,
Code of Hygienic Practice for Meat - CODEX ALIMENTARIUS,
CFIA - Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products
CFIA - Veal Cut Nomenclature and Description and
Food Service Meat Manual 3rd Edition
Applicable regulations and resources;
A-85-269-002/FP-Z01-CF Food Quality Specifications
FQS-3-Veal
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