Non-emergency slaughter

Information for cattle and swine producers

Ontario's Meat Regulation (O. Reg. 31/05 under the Food Safety and Quality Act, 2001) provides options for cattle and swine producers who want to:

• slaughter animals on their farm under the supervision of a certified on-farm slaughter examiner
• have the carcasses processed off the farm

This processing can only be conducted in a provincially licensed meat plant.

The products can only be consumed by the producer and their immediate family on the premises where the animal was slaughtered. Products cannot be sold, shared, donated or distributed.

How it works

The process required under the regulation is designed to help producers ensure their animals are slaughtered humanely in hygienic conditions, and that the resulting carcasses are fit to enter a meat plant. Only bovine under thirty months of age and swine are eligible under these provisions.

An examiner certified for non-emergency, on-farm slaughter may provide stunning, slaughter and dressing services, and must perform ante mortem and post mortem examinations. The examiner also ensures humane animal handling and sanitary dressing. Producers may conduct the stunning, slaughter and dressing processes themselves if they wish, under the supervision of a certified examiner.

Producers can still slaughter and process carcasses on the farm without the supervision or use of an examiner as long as the meat does not leave the premise and is consumed only by the producer and his/her immediate family.

To be able to send their carcass to a provincially licensed meat plant for processing, producers must follow the steps outlined below with the help of, and/or under the supervision of a certified on-farm slaughter examiner.

Prior to slaughter day:

• Contact a certified examiner and determine a slaughter date and time; provide details about the animal you want slaughtered and enquire about the examiner's fee;
• Contact a provincially licensed meat plant to make arrangements for processing; the plant must be approved by an OMAFRA director to receive carcasses slaughtered on-farm on the selected date.

On slaughter day, on the producer's premises, upon arrival of the certified examiner:

• Fill out Part 1 of the Non-Emergency Slaughter Examination Record, which the examiner will provide;
• Present the live animal to the examiner for examination (ante mortem examination); the examiner will either approve it or refuse it for post mortem examination; the examiner must, in specific cases, refer the animal to an OMAFRA regional veterinarian. If possible, the examiner conducts bovine aging during the ante mortem examination;
• Stun the animal to render it unconscious (mechanical penetrating device or rifle are the only permitted options); this can be done by the producer or the certified examiner;
• Slaughter the animal immediately after stunning under the supervision of the certified examiner, or have the examiner perform the slaughter;
• Dress the carcass. This includes: removing the head, respiratory, digestive, reproductive and urinary systems, including the kidneys and other thoracic and abdominal organs; this can be done by the producer or the examiner;
• Present the required viscera and the carcass to the examiner for examination (post-mortem examination). The examiner will perform an assessment. Based on this assessment, the examiner either:
  • determines that the carcass is fit to enter a meat plant and stamps the carcass with the examination stamp, attaches a numbered leg band to the carcass and prepares the certificate to enter a meat plant; or
  • refuses to allow the carcass to enter a meat plant and must, in specific cases, refer the carcass to a regional veterinarian.

The examiner will also conduct bovine aging at this time if this was not done during ante mortem examination.

Once slaughter, dressing and examination are completed and the carcass is approved to enter a meat plant:

• Dispose of head, offal and blood on the farm through one of the legal disposal options that can be used on-farm under Regulation 263 of the Dead Animal Disposal Act. You can either:
• compost under 60 cm (two feet) of organic substrate, such as straw or sawdust
• bury under 60 cm (two feet) of soil and away from all waterways
  • Transport the carcass to the selected, approved meat plant. Only the producer or the examiner can transport the carcass, and they must follow the transport requirements. Carcasses or parts of carcasses must:
    • be transported to a provincially licensed meat plant approved by a director
    • have a stamp, leg band and certificate
    • be transported in a clean, leak-proof container
    • be securely fastened to the container
    • be protected from contaminants
    • not be exposed to public view, and
    • if hide has been removed, be thoroughly washed and wrapped in a material that is durable, free of contaminants and suitable for packaging products (for example, plastic food wrap)

A meat plant operator must inspect for contamination upon receipt of the carcass. Meat plants are permitted to perform the following:

• skinning
• removal of feet
• cutting
• wrapping
• freezing
• minor processing including:
  • grinding of beef and pork
  • bacon, ham and sausage processing of pork

All products must be returned to the producer within 28 days.

Restrictions

Producers should be aware of the following restrictions:

• Only bovine animals under 30 months of age and porcine animals are eligible to enter a meat plant under this provision.
• On-farm slaughter must be conducted humanely and in hygienic conditions.
• Carcasses can only be transferred to and from a provincially licensed meat plant.
• All products must be for consumption by the producer and his or her immediate family on the producer's premises where the animal was slaughtered. OMAFRA will monitor the number of animals slaughtered per producer and per farm under this provision. Products cannot be sold, shared or donated.
• Verify availability with your selected plant, as plants are only allowed to accept on-farm slaughtered carcasses for periods of time specified in the approval that fall between September 1 of any given year and April 30 of the following year. Certified examiners are permitted to slaughter or supervise slaughter of any bovine or porcine animals on the producer's premises outside of the specified timeframes; however these carcasses are not permitted to enter a meat plant and must stay on the producer's premises, for the producer's and their immediate family's consumption. Records of such slaughter must be kept by the examiner and provided to OMAFRA upon request.
• Producers may decide that they no longer want to send the carcass of an animal to a meat plant, and may opt out of the process at any point except:
  • from the time the animal is presented for ante mortem to the conclusion of the ante-mortem examination; and
  • from the time the carcass is presented for post mortem to the conclusion of the post-mortem examination; and
  • for the need to comply with any decision or orders that are made in connection with ante and post-mortem examinations, including any orders for condemnation.
• Producers should be aware that, as a result of the examination process, the carcass may be condemned for food safety reasons.

Information for meat plant operators

Ontario's Meat Regulation (O. Reg. 31/05 under the Food Safety and Quality Act, 2001) provides options for provincially licensed meat plant operators who wish to receive and process on-farm slaughtered carcasses from cattle and swine producers.

These carcasses must have been slaughtered under the supervision of a certified on-farm slaughter examiner, and the meat products can only be consumed by the producer and their immediate family on the premises where the animal was slaughtered.

Products cannot be sold, shared, donated or distributed.

How it works

The process required under the regulation is designed to help producers ensure their animals are slaughtered humanely and in hygienic conditions, and that the resulting carcasses are fit to enter a meat plant.

Meat plant operators who want to offer processing services for carcasses that have passed post-mortem examination by a certified on-farm slaughtered examiner under the non-emergency slaughter provisions, must:

• Be provincially licensed to operate a slaughter plant or a freestanding meat plant under the Food Safety and Quality Act, 2001.
• Develop a written protocol for receiving and processing farm-slaughtered animals
• Satisfy regulatory requirements, including separation, sanitation and labelling procedures to prevent cross-contamination of inspected meat products with uninspected products, and to make sure that these carcasses and products do not get confused with inspected carcasses and meat products, at the meat plant and after they leave the meat plant.
• Receive approval from an OMAFRA director for their written protocol and approval to receive on-farm slaughtered carcasses for processing.
• Determine the period during which they want to receive on-farm slaughtered carcasses. Plants are allowed to receive on-farm slaughtered carcasses for periods of time specified in the approval that fall between September 1 of any given year and April 30 of the following year.
• Keep records at the plant of carcasses received.
• Meat plant operators and staff must ensure the process meets all the requirements under the regulation and that the product is returned to the producer and not sold or distributed to the public.

Prior to allowing on-farm slaughtered carcasses into the meat plant, operators must:

• Ensure carcasses are stamped with the examination stamp, have leg bands and are accompanied by a certificate to enter a meat plant. An operator can receive a carcass that is delivered without a certificate or examination stamp, but only for the purpose of condemning and disposing of it.
• Ensure carcasses are free of contamination at receiving.

After receiving the carcass into the plant:

• Complete Part 5 of the Non-Emergency Slaughter Examination Record, which accompanied the carcass.
• Record carcasses received. OMAFRA can provide recording sheets upon request.

Operator is permitted to:

• skin and remove the feet from the carcass
• Cut, wrap, freeze and/or grind meat derived from the carcass
• process bacon, ham or sausage (from pork only)

Once processing is completed:

• Label all products derived from on farm slaughtered carcasses with "Producer Owned, Not for Sale" with letters measuring at least 1.25 cm in height.
• Return all products to the producer within 28 days from carcass receipt at the plant.
• Retain records of on-farm slaughtered carcasses received and processed for 12 months.

Restrictions

Meat plant operators should be aware of the following restrictions:

• Only bovine animals under 30 months of age and porcine animals are eligible to enter a provincially licensed meat plant under this provision.
• A farm slaughtered carcass can only be transported to an approved provincially licensed meat plant. Products processed from a farm slaughtered carcass can only be transported back to the producer's premises where the animal was slaughtered.
• All products must be for consumption by the producer and their immediate family on the producer's premises where the animal was slaughtered. OMAFRA will monitor the number of animals slaughtered per producer and per farm under this provision. Products cannot be sold, shared or donated.
• Farm slaughtered carcasses are only permitted entry into meat plants during specified time periods of the year. Plants are only allowed to accept on-farm slaughtered carcasses for periods of time specified in the approval that fall between September 1 of any given year and April 30 of the following year.

Information for certified examiners

Ontario's Meat Regulation (O. Reg. 31/05 under the Food Safety and Quality Act, 2001) provides options for individuals who want to become certified to perform on-farm slaughter for cattle and pig producers who want to slaughter animals on their farm and have the carcasses processed off the farm.

This processing must be conducted in a provincially licensed slaughter plant or provincially licensed free-standing meat plant.

The products can only be consumed by the producers and their immediate family on the premises where the animal was slaughtered. Products cannot be sold, shared, donated or distributed.

How it works

The process required under the regulation is designed to help producers ensure their animals are slaughtered humanely and in hygienic conditions, and that the resulting carcasses are fit to enter a meat plant thus preventing contamination of the plant.

An examiner certified for non-emergency, on-farm slaughter may provide stunning, slaughter and dressing services, and must perform ante mortem and post mortem examinations and ensure humane animal handling and sanitary dressing. Producers may also conduct the stunning, slaughter and dressing processes themselves if they wish, under the supervision of a certified examiner.

Producers can still slaughter and process carcasses on farm without the supervision or use of an examiner as long as the meat does not leave the premises and is consumed only by the producers and their immediate family.

Certified examiners should be aware that:

• Certification expires on December 31 every second year and examiners must apply for renewal; update courses may be required for renewal.
• Examiners must carry out their functions in accordance with the regulations and will be subject to ongoing oversight by OMAFRA.
• Certificates may be suspended or revoked by an OMAFRA Director.

Once certified, examiners are issued an examination stamp with a unique number. Their name, city of residence and phone number will be included on OMAFRA's list of certified examiners, which will be posted on the website. Examiners can then be contacted by producers to perform the required examinations and either supervise or conduct the slaughter process on-farm.

On slaughter day, on the producer's premises:

• Fill out Parts 2, 3 and 4 of the Non-Emergency Slaughter Examination Record.
• Examine the animal (ante mortem examination) and either approve it or refuse it for post mortem examination; the examiner must, in some specific cases, refer it to an OMAFRA regional veterinarian and place the animal on hold.
• Follow any instructions received from the regional veterinarian or veterinary inspector.
• Conduct bovine aging, during the ante mortem or post mortem examination.
• Stun the animal to render it unconscious (mechanical penetrating device or rifle are the only permitted options) or supervise the stunning by the producer. Ensure this is done in an effective, humane and hygienic manner.
• Slaughter the animal immediately or supervise the slaughter by the producer. Ensure this is done in a humane and hygienic manner.
• Verify or complete bovine aging, if not completed during ante mortem examination.
• Dress the carcass or supervise dressing by the producer. This includes removing the head, respiratory, digestive, reproductive and urinary systems, including the kidneys and other thoracic and abdominal organs.
• Examine the dressed carcass (post mortem examination) immediately after slaughter and dressing. This includes an examination of the whole carcass and organs, including incision of required lymph nodes. Based on this assessment either:
  • determine that the carcass is fit to enter a meat plant and:
    • stamp the carcass with the examination stamp;
    • attach a numbered leg band; and
    • prepare a certificate to enter a meat plant.
• or
• Refuse entry of the carcass into a meat plant and must, under specific situations, refer the carcass to the regional veterinarian and place the carcass on hold. In this case, the examiner will not stamp the carcass, attach a leg band or complete the certificate.

Once slaughter, dressing and examination processes are completed and the carcass is approved to enter a meat plant:

• Prepare the carcass for transport to the meat plant.
• Transport the carcass to the selected, approved meat plant. This can also be done by the producer. All transport requirements must be followed. Carcasses or parts of carcasses must:
  • be transported to a provincially licensed meat plant approved by an OMAFRA director to receive on-farm slaughtered carcasses
  • have a stamp, leg bands and certificate
  • be transported in a clean, leak-proof container
  • be securely fastened to container
  • be protected from contaminants
  • not be exposed to public view, and
  • if the hide has been removed, be washed and wrapped in a material that is durable, free of contaminants and suitable for packaging food products (for example, plastic food wrap).
• Retain a record of slaughter for 12 months and provide the records to OMAFRA upon request.

Restrictions

Certified examiners should be aware of the following:

• Examiners are not employees of OMAFRA. They are independent individual members of the public. Producers can become examiners. Inspectors appointed under the Food Safety and Quality Act, 2001are prohibited from becoming examiners.
• Certified examiners set their own fees.
• Only bovine animals under 30 months of age and porcine animals are eligible to enter a meat plant under this provision.
• Non-emergency, on-farm slaughter must be conducted humanely and in hygienic condition.
• Farmers may decide that they no longer want to send the carcass of an animal to a meat plant, and may opt out of the process at any point except:
  • from the time the animal is presented for ante mortem to the conclusion of the ante mortem examination
  • from the time the carcass is presented for post mortem to the conclusion of the post mortem examination
  • for the need to comply with any decision or orders that are made in connection with ante and post mortem examinations, including any orders for condemnation
• As a result of the examination process, the carcass may have to be condemned for food safety reasons.
• A farm slaughtered carcass can only be transported to an approved, provincially licensed meat plant. Products processed from a farm slaughtered carcass can only be transported back to the producer's premises where the animal was slaughtered.
• All products must be for consumption by the producer and their immediate family on the producer's premise where the animal was slaughtered. OMAFRA will monitor the number of animals slaughtered per producer and per farm under this provision. Products cannot be sold, shared or donated.
• Producers are responsible for verifying the availability of their selected plant, as plants are only allowed to accept on-farm slaughtered carcasses for periods of time specified in the approval that fall between September 1 of any given year and April 30 of the following year.
• Certified examiners are permitted to slaughter or supervise slaughter of any bovine or porcine animal on the producer's premise outside of the specified timeframes, however, these carcasses are not permitted to enter a meat plant and must stay on the producer's premises, for the producer's and their immediate family's consumption.
• Records must be kept by examiners and provided to OMAFRA upon request.

How to become a certified examiner

Individuals interested in becoming a certified examiner must:

• submit an application
• take the theoretical training
• pass theoretical training exam
• take the practical training
• pass a practical exam

Anyone wanting to become an Examiner certified for Non-Emergency Slaughter must complete an application in full and submit it to the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) by mail. Potential fees may be required before certification can be completed. Please mail applications to:

Ontario Ministry of Agriculture, Food and Rural Affairs
1 Stone Road West, 5^th floor
Guelph, Ontario
N1G 4Y2
Attention: Manager, Veterinary Services

Successful applicants are required to take and pass the theoretical training provided by OMAFRA. They may then move on the practical training provided by OMAFRA which they must take and pass as well. An individual can be certified to act as an examiner when deemed qualified and when issued a certificate by a director. A director may refuse to issue a certificate on grounds specified in the regulation.

A person must have or acquire all the equipment necessary to carry out their duties as a Certified Examiner. Certified Examiners are not employees or agents of OMAFRA, they are individual business persons.

Renew your examiner’s certification

An Examiner certified for Non-Emergency Slaughter who wants to renew their certification must complete an application in full and submit it to the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) by mail. Indicate on the application, in the past experience section, that you are a certified examiner and include your examiner number. Potential fees may be required before certificate renewal will be completed. Please mail applications to:

Ontario Ministry of Agriculture, Food and Rural Affairs
1 Stone Road West, 5^th floor
Guelph, Ontario
N1G 4Y2

An Examiner’s certificate will continue to be valid if the renewal application and fee are received by OMAFRA prior to October 31 of the year their certificate expires and the Examiner has complied with the regulatory requirements as an Examiner. The Examiner’s certificate will continue to be valid until they have received the Director’s decision on their application for renewal.

List of certified examiners

List of plants for non-emergency slaughter

Non-emergency slaughter on farm decision tree

This document is for summary and information purposes only. For specific details refer to Ontario Regulation 31/05 (Meat).

• Do you own and did you raise the food animal on your premises?
  • If no, not eligible for on farm slaughter.
  • o If yes, continue
• Do you intend to slaughter the food animal on your premises?
  • o If no, you can only transport the food animal to a provincially licensed slaughter plant or federally registered establishment. Meat processed at these facilities will result in inspected product that can be sold to the public. You must not transport the food animal to any other location for slaughter.
  • o If yes, continue.
• Is the food animal a head of cattle under 30 months or a pig?

  • If no, on farm slaughter for personal consumption.

    You may slaughter your own food animals, that you have raised, to feed yourself and your immediate family at any time providing the following conditions are met:

    • the food animal must be slaughtered by you (the producer) or a person acting on the direction of you
    • the slaughter must be performed on your premises
    • the carcass or its parts may not leave your premises
    • this meat is not inspected and must not be sold, delivered, distributed, or transported off the farm under any circumstances
    • this carcass, part of a carcass or meat product must only be for personal consumption by you (the producer) and your immediate family on your premises
  • If yes, continue.
• Do you intend to have meat from the food animal processed at a provincially licensed plant? In this case processing means: skinning, removal of feet, cutting, wrapping, freezing, grinding, processing into ham, bacon or sausage if the carcass is derived from a pig.

  • If no, on farm slaughter for personal consumption.

    You may slaughter your own food animals, that you have raised, to feed yourself and your immediate family at any time providing the following conditions are met:

    • the food animal must be slaughtered by you (the producer) or a person acting on the direction of you
    • the slaughter must be performed on your premises
    • the carcass or its parts may not leave your premises
    • this meat is not inspected and must not be sold, delivered, distributed, or transported off the farm under any circumstances

    This carcass, part of a carcass or meat product must only be for personal consumption by you (the producer) and your immediate family on your premises

  • If yes, continue.
• Is it between September 1 and April 30?

  • If no, on farm slaughter for personal consumption.

    You may slaughter your own food animals, that you have raised, to feed yourself and your immediate family at any time providing the following conditions are met:

    • the food animal must be slaughtered by you (the producer) or a person acting on the direction of you
    • the slaughter must be performed on your premises
    • the carcass or its parts may not leave your premises
    • this meat is not inspected and must not be sold, delivered, distributed, or transported off the farm under any circumstances

    This carcass, part of a carcass or meat product must only be for personal consumption by you (the producer) and your immediate family on your premises.

  • If yes, non-emergency slaughter (NES) for personal consumption.

    • you must arrange for a certified examiner to perform an ante mortem and post-mortem examination on your farm
    • the food animal must be slaughtered by you (the producer) or the certified examiner
    • the food animal must be eviscerated and the head removed on farm
    • you must make arrangements with a licensed operator of a provincial meat plant that is approved to receive and process NES carcasses
    • the meat plant must return your products within 28 days of receiving the carcass
    • the carcass or its parts must not be sold, distributed, shared or donated

    This carcass, part of a carcass or meat product must only be for personal consumption by you (the producer) and your immediate family on your premises.

Contact us

Toll free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca