§ 157

A licence holder may identify as edible a meat product that is derived from a pig and that does not require further preparation before consumption, other than washing or thawing or exposing it to sufficient heat to warm it without cooking it, only if the conditions for identifying the meat product as edible under section 125 are met and

(a) the pork is subjected to a treatment or process that inactivates Trichinella spp. viable larvae;

(b) the pork is derived from a carcass that tests negative for the detection of Trichinella spp. larvae using a method that is shown by evidence to be effective; or

(c) the pig originates from a farm that operates an on-farm food safety program under which the risk of Trichinella spp. infection is negligible.