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.
Camilla Bo’ is an Italian freelance journalist and stylist. After two years of study in Paris she returned to her native Rome to study architecture. The art of critique proved more fruitful for Camilla and she began to write for the Association of Art and Critic about art and design and on her personal blog Choufouchouf. Focusing on the relation and communication between fashion and art, she decided to follow her creative nature not only giving a voice to the library she has on her laptop but also as inspiration for editorials. She’s now based in London, attending the course of «Art Direction for Fashion» at the Central Saint Martins College of Art.