The yellow discolouration is to be solely considered a quality defect. Operators of hog slaughter and processing establishments are responsible for ensuring that discoloured products, including yellow bones, are not offered for sale to consumers. No action or special inspection activity is to be undertaken by CFIA during post-mortem procedures as this is an operator quality managed defect. Furthermore, considering that the yellow colouring of bones may disappear after the carcass has remained a certain time in the cooler, operators can decide that the removal of parts of bones that showed a yellow discoloration at the time the carcass was dressed, is no longer justified once the carcass is ready to be boned at the establishment or shipped. Should the removal of these bones from the carcass take place at another Federally Registered Establishment a control program acceptable to the Veterinarian in Charge shall be put in place.
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