Part 8: Slaughter of food animals

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Reference No.: S9.08.01.01 Records of shipment of food animals

Element: Records of shipment of food animals
Factor: Record of plant operator
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 58, 59

(1) Every person who delivers a shipment of food animals to a slaughter plant shall provide the operator of the plant with the following information at the time of delivery:
1. The person’s name and address.
2. The name and address of the owner or seller of the animals at the time of delivery or, if the person does not know the identity of the owner or seller of the animals at the time of delivery, the name and address of the person who consigned the animals for delivery to the plant.
3. The species and classes within a species of the animals and the number of each species and class.
4. If the animals are birds, except for birds described in subsection (2), a flock information document completed by the producer of the flock in a form acceptable to a director.
(2) Paragraph 4 of subsection (1) does not apply to,
1. ratites; or
2. birds that are delivered to a slaughter plant under an arrangement whereby the operator of the plant has agreed to custom slaughter the birds for their owner.
(3) The flock information document shall include,
1. the name and address of the producer of the birds or a code allowing the identification of the producer’s name and address;
2. the identification of the flock of origin of the birds by specifying the farm, barn and lot or flock number; and
3. information about,
  1. the status and history of the health of the flock of origin, including the mortality rate,
  2. the veterinary services that have been provided to the flock of origin,
  3. the husbandry practices that have been followed for the flock of origin,
  4. the number of birds and crates shipped to the plant and the size of the crates, and
  5. the loading of the birds in the transport containers.

(1) The operator of a slaughter plant shall make and keep at the plant, for a least 12 months from date of delivery of a shipment of food animals to the plant, a record of the animals in a form acceptable to a director.

(2) The record shall include,
1. the species and classes within a species of the animals and the number of each species and class;
2. the date of delivery;
3. the name and address of the person who delivered the animals to the plant;
4. the name and address of the owner or the seller of the animals at the time of delivery or, if the identity of the owner or seller of the animals at the time of delivery is unknown, the name and address of the person who consigned the animals for delivery to the plant;
5. for each animal in the shipment that is slaughtered at the plant,
  1. the species and class within a species of the animal,
  2. the date of slaughter, and
  3. if the operator keeps a scale sheet of carcass weights, the weight of the dressed carcass of the animal; and
6. if the animals are birds, except for birds described in subsection (3), a record of the birds in a form acceptable to a director.
(3) Clause (2) (f) does not apply to,
1. ratites; or
2. birds that are delivered to a slaughter plant under an arrangement whereby the operator of the plant has agreed to custom slaughter the birds for their owner.
(4) The record of the birds mentioned in clause (2) (f) shall include,
1. the flock information document described in subsection 58 (3);
2. the condition of the birds on arrival at the plant and their average weight;
3. the date and time that the slaughter of the birds began;
4. the number of birds found dead at the time the birds were presented for slaughter; and
5. the number of birds that were condemned and the reason for their condemnation.

Rationale:

It is essential that the operator maintain records of animals slaughtered at the plant. Keeping accurate and complete records aids in monitoring control of processing steps and in providing information in the event of a product recall. Maintained records of animals for slaughter should provide the name and address of persons from whom animals were purchased or acquired, the dates of purchase or acquisition, the number and kind of animals, and the number of animals that were slaughtered and the dates of slaughter. Such records must be available for inspection or for recall purposes. For birds, except ratites and birds for custom slaughter, flock information identifying the health history, growing conditions and transport of the birds is required. This information will assist the inspectors in making accurate post mortem dispositions and is also essential for tracing reportable diseases and helping to maintain the overall safety of the poultry industry.

The regulatory requirements contained in this guideline will be met when:

(S9.08.01.01.01) the operator of a slaughter plant makes and keeps at the plant, for at least 12 months from date of delivery of a shipment of food animals to the plant, a record of the animals received.

Reference No.: S9.08.02.01 Humane handling

Element: Humane handling
Factor: Handling of animals
Area: Slaughter of food animals
Component: Food safety
Revision date: April 1, 2016
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 60

(1) The operator of a slaughter plant shall ensure that all food animals at the plant are handled in a humane manner and in accordance with this Part.

(1.1) An operator shall ensure that no person loads or unloads a food animal at a slaughter plant, or causes it to be loaded or unloaded at a slaughter plant, in a way that is likely to cause injury or undue suffering to it.

(2) The operator shall ensure that no food animal is kept at the plant for more than one week unless,
1. the animal is permitted to enter the plant under section 63 for the purpose of being euthanized; or
2. a regional veterinarian is satisfied that to do so is not inhumane and consents in writing to the keeping.
(3) The operator shall ensure that no food animal is kept or handled at the plant in a manner that subjects it to avoidable pain or distress.
(4) The operator shall ensure that no goad or electrical prod is,
1. used on an obviously ill or injured food animal at the plant;
2. applied to the anal, genital or facial areas or to the udder of a food animal at the plant; or
3. applied to any part or area of a food animal at the plant in a manner or to an extent that causes it avoidable pain or distress.
(5) The operator shall ensure that food animals at the plant are not crowded in their pens or crates and are protected from inclement weather.
(6) The operator shall ensure that food animals at the plant, except for rabbits and birds other than ratites, are,
1. kept in secure pens that are constructed and maintained in accordance with this Regulation;
2. provided with continuous access to potable drinking water; and
3. fed, if kept at the plant for more than 24 hours.

Rationale:

The regulation clearly addresses the responsibilities of the operator of a slaughter plant regarding humane treatment of food animals pertaining to the loading or unloading, housing and general handling. Wilful (i.e. intentional/deliberate) acts of abuse are not acceptable nor tolerated. Wilful acts of abuse include, but are not limited to:

Dragging a conscious, non-ambulatory animal;
intentionally applying prods to sensitive parts of the animal such as head, anus, genitals or udder;
deliberate slamming of gates on livestock;
malicious driving of ambulatory animals on top of one another either manually or with directed contact with motorized equipment;
hitting or beating an animal;
live or dead animals frozen to the floor or sides of the trailer;
lifting ovine species by the wool; or
deliberately throwing an animal.

A goad is a rod or stick that is sharpened on one end used to move livestock. Low light is recommended for birds during shackling to avoid distress.

The regulatory requirements of this guideline will be met when:

(S9.08.02.01.01) no food animal is kept or handled in a manner that subjects it to avoidable pain or distress.

(S9.08.02.01.02) no goad or electric prod is used on an obviously ill or injured food animal, applied to the anal, genital, udder or facial areas of a food animal, or applied to any part or area of a food animal in a manner or to an extent that causes it avoidable pain or distress.

(S9.08.02.01.03) animals are not crowded in their pens or crates.

(S9.08.02.01.04) animals are protected from inclement weather and extreme temperatures.

(S9.08.02.01.05) animals except for rabbits and birds other than ratites are kept in secure pens.

(S9.08.02.01.06) animals except for rabbits and birds other than ratites are provided with continuous access to potable drinking water.

(S9.08.02.01.07) animals except for rabbits and birds other than ratites are fed if kept at the plant for more than 24 hours.

(S9.08.02.01.08) animals are not loaded or unloaded in a way that is likely to cause injury or undue distress.

(S9.08.02.01.09) no person shall wilfully harm or abuse an animal at any time.

(S9.08.02.01.10) lighting allows for good welfare and is appropriate for the species being housed/handled.

(S9.08.02.01.11) RV approval is obtained in writing for red meat animals that are staying on plant premises longer than one week.

(S9.08.02.01.12) compromised animals are slaughtered or euthanized immediately and are not held in vehicles or pens unless otherwise directed held by an inspector.

(S9.08.02.01.13) food animals are unloaded in a timely manner in accordance with the environmental conditions.

Reference No.: S9.08.03.01 Segregation of animals

Element: Segregation of animals
Factor: Segregation of animals
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 61

(1) The operator shall ensure that incompatible species and classes within species of food animals are kept in separate holding pens or crates at the plant.

(2) The operator shall ensure that a food animal that may be a danger to other food animals at the plant is immediately segregated from them.

(3) The operator shall ensure that a food animal at the plant that appears to be ill or injured is immediately segregated from healthy animals.

Rationale:

Plant facilities shall accommodate the segregation of animals when necessary. Different species shall not be confined in the same pen. If possible various classes of animals should be kept separate to avoid unnecessary stress. It is important to note that herd animals become stressed when isolated from the rest of the group. In some scenarios segregation may be more distressing to the animal. In these cases, segregation to a pen with a smaller group of animals should be considered. Sick or injured animals may be required to be segregated to a different pen if they are at risk of injury from the other animals in the pen. This should be evaluated on a case by case basis. Small, young animals should be partitioned separately from mature animals. An animal that may be a danger to other animals shall be immediately segregated from them. Mature bulls and boars with tusks should be partitioned separately from other animals.

The regulatory requirements contained in this guideline will be met when:

(S9.08.03.01.01) incompatible species and classes within species of food animals are kept in separate holding pens or crates at the plant.

(S9.08.03.01.02) any food animal that may be a danger to other food animals is immediately segregated from them.

(S9.08.03.01.03) any food animal that appears to be ill or injured is immediately segregated from healthy animals if deemed necessary and allows for good welfare.

Reference No.: S9.08.04.01 Removal of animals from the premises

Element: Removal of animals from the premises
Factor: Removal of animals
Area: Slaughter of food animals
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 1 (1), 62

(1) “food animal” means a mammal or bird that is raised in captivity and whose meat or meat by-products are intended for human consumption, but does not include a hunted game animal;

(1) No person shall remove a food animal from the premises of a slaughter plant without the approval of a regional veterinarian under subsection (2).

(2) A regional veterinarian may authorize a person to remove a food animal from a slaughter plant only if the regional veterinarian has no reason to believe that the removal of the animal is likely to result in the transmission of a disease,
1. from the animal to another animal, whether or not the other animal is a food animal; or
2. from the animal to a person.
(3) A regional veterinarian who approves the removal of a food animal from the premises of a slaughter plant may attach conditions to the approval that are relevant to the removal and any person who is involved in the removal of the animal shall comply with the conditions.
(4) The operator of a slaughter plant shall ensure that no person removes any food animal from the premises of the plant except in accordance with an approval given by a regional veterinarian under subsection (2).

Rationale:

It is the responsibility of the plant operator to ensure that no animals delivered to the slaughter plant are removed without the permission of the regional veterinarian. Under certain circumstances, where there is no evidence of any disease, the regional veterinarian may permit removal of animals from the plant.

The regulatory requirements contained in this guideline will be met when:

(S9.08.04.01.01) food animals are not removed from the premises without approval from a regional veterinarian.

Reference No.: S9.08.05.01 Entry of animals into plant

Element: Entry of animals into plant
Factor: Entry of animals into plant
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 63

(1) The operator of a slaughter plant shall ensure that no person permits an equine food animal to enter the plant for slaughter unless a regional veterinarian has approved the entry of the animal into the plant for slaughter.

(2) The regional veterinarian may refuse the entry of an equine food animal into the plant for slaughter only if of the opinion that the plant does not have facilities suitable for handling and slaughtering equine animals.

(3) The operator of a slaughter plant shall ensure that no person permits a food animal to enter the plant for any purpose other than slaughter unless a director has given approval under subsection (4) for the animal to enter the plant so that the animal can be euthanized at the plant.

(4) A director may grant approval for a group of food animals to enter a slaughter plant for the purpose of euthanasia if the director has reasonable grounds to believe that,
1. the animals in the group are known or suspected to be diseased or otherwise contaminated; or
2. the animals in the group need to be euthanized to prevent or alleviate their suffering or distress.
(5) The director may attach the conditions to the approval that are relevant to the euthanasia or the disposal of the animal’s remains and the operator shall comply with the conditions.
(6) If a director has given approval under subsection (4) for a food animal to enter a slaughter plant, the operator shall condemn the animal, humanely euthanize it in accordance with the applicable conditions of the approval and, in the presence of an inspector, dispose of the animal’s remains in accordance with section 91 and the applicable conditions of the approval.
(7) If the operator does not comply with subsection (3) or the applicable conditions of an approval given under subsection (4), an inspector may, without a hearing,
1. seize the animal that is the subject of the approval;
2. condemn and euthanize it and dispose of its remains or arrange for the condemnation, euthanasia and disposal of remains; and
3. order the operator to pay for the condemnation, euthanasia and disposal of remains.
(8) The operator shall comply with an order of the inspector made under clause (7) (c).

Rationale:

Other food animals, including equine, may require special facilities and equipment for slaughtering. These animals may only be allowed into a plant where the regional veterinarian has determined that the facilities are suitable for handling them.

The regulatory requirements contained in this guideline will be met when:

(S9.08.05.01.01) other food animals, including equine, are not permitted entry into the plant for slaughter without regional veterinarian approval.

Reference No.: S9.08.06.01 Disposition and disposal of dead animals

Element: Disposition and disposal of dead animals
Factor: Other required condemnation
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 65, 84 (1)(d)

(1) The operator of a slaughter plant shall ensure that a carcass of a food animal that dies during transportation to the plant or that dies at the plant, other than by slaughter or euthanasia, is condemned and the animal’s remains disposed of in a manner acceptable to an inspector.

(2) If the operator does not comply with subsection (1), an inspector may, without a hearing,
1. seize the carcass;
2. condemn the carcass and dispose of the animal’s remains or arrange for the condemnation and disposal of remains; and
3. order the operator to pay for the condemnation and disposal of remains.
(3) The operator shall comply with an order of the inspector made under clause (2) (c).

(1) Subject to subsections (2), (3) and (4), no person shall permit a carcass or part of a carcass to enter a meat plant unless it is derived from a food animal and
1. the animal died during transportation to the plant and the operator of the plant is required under section 65 to condemn and dispose of the carcass.

Rationale:

“Found deads” include animals that die during transport to the plant and animals that are found dead at the plant. These carcasses are to be removed and disposed of as soon as possible. Disposal can be achieved by utilizing the services of a rendering company or a deadstock collector. Dead animals are not allowed in plants for salvage handling, including hide removal.

The regulatory requirements contained in this guideline will be met when:

(S9.08.06.01.01) animals found dead and food animals that die during transportation are not salvaged, and are removed from the live animal receiving and holding areas quickly in an acceptable manner and disposed of in a manner acceptable to the inspector.

Reference No.: S9.08.07.01 Ante mortem inspection

Element: Ante mortem inspection
Factor: Ante mortem inspection
Area: Slaughter of food animals
Component: Food safety
Revision date: October 1, 2012
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 68, 73 (3), 74 (1)

(1) The operator of a slaughter plant shall ensure that, before a food animal is slaughtered at the plant, it is presented to an inspector for an ante mortem inspection and it receives approval under this Part for slaughter.

(2) The inspector to whom a food animal is presented under subsection (1) shall conduct the ante mortem inspection in a location at the plant that is acceptable to the inspector.

(3) If the condition of a food animal would likely cause contamination during the dressing of its carcass, the operator of a slaughter plant shall ensure that the animal is not presented for slaughter.

(3) A food animal that has not received an ante mortem inspection and has not been approved for slaughter may be taken into the killing room of a slaughter plant for the purpose of euthanizing the animal if a director has approved the entry of the animal into the plant under section 63 so that the animal can be euthanized.

(1) Subject to subsection (3), a food animal at a slaughter plant shall be slaughtered within 24 hours of being approved for slaughter.

Rationale:

Food animals must be presented to an inspector for ante mortem inspection within 24 hours prior to slaughter. Ante mortem inspection is primarily performed for detecting disease conditions or other abnormalities that are manifested in the live animal that are not detectable or difficult to detect on post mortem inspection. A thorough ante mortem inspection requires ample light and adequate space to observe animals at rest and in motion so that abnormalities in movement and behaviour may be detected. Any food animal showing a deviation from normal physical condition or behaviour is identified and moved to a subject/suspect pen for a more detailed inspection. The detailed inspection may be accomplished through consultation with an appointed veterinarian and/or a veterinary scientist who will determine whether the animal may proceed to slaughter. It is the operator’s responsibility to ensure that only those animals that have passed ante mortem inspection are permitted to proceed to the slaughter floor. A food animal may be taken into the killing room for euthanasia without an ante mortem inspection if approval has been granted by a director under section 63 of the Meat Regulation. The condition of a food animal when presented for slaughter may result in contamination of the plant environment and carcass during dressing. The hides and feet of animals contain large bacterial populations and care is required in dressing operations to ensure that this contamination is not transferred to the carcasses being dressed or to other dressed carcasses. Animals, which have been housed or transported in poor conditions, are likely to be heavily laden with filth and manure attached to the hides (tagging) and feet. It is the responsibility of the operator to ensure that animals presented for slaughter are not in a condition that would likely cause contamination during the dressing of its carcass.

The regulatory requirements contained in this guideline will be met when:

(S9.08.07.01.01) all animals intended for slaughter are presented to an inspector for ante mortem inspection.

(S9.08.07.01.02) ante mortem inspection is conducted in a location at the plant that is acceptable to the inspector.

(S9.08.07.01.03) animals are not presented for slaughter if they are in a condition that would likely cause contamination during the dressing of its carcass.

Reference No.: S9.08.08.01 Ante mortem card

Element: Ante mortem card
Factor: Taking animals into killing room
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 73

(1) Subject to subsection (3), no person shall take a food animal into the killing room of a slaughter plant unless the animal is accompanied in the killing room by a record of all of the animals sent to the killing room in the same lot as the animal.

(2) The record shall be in a form acceptable to a director and shall contain the following information:
1. The names of all of the owners or sellers of the animals in the lot.
2. For each owner or seller of animals in the lot, the species and classes of the owner’s or seller’s animals in the lot and the number of animals of each species and class.
3. For each animal in the lot,
  1. a description of the animal if necessary to identify the animal,
  2. a description of all tattoos or other identifying marks or devices, and
  3. confirmation by an inspector that an ante mortem inspection of the animal has been completed and the animal has been approved for slaughter in accordance with this Part.
(3) A food animal that has not received an ante mortem inspection and has not been approved for slaughter may be taken into the killing room of a slaughter plant for the purpose of euthanizing the animal if a director has approved the entry of the animal into the plant under section 63 so that the animal can be euthanized.

Rationale:

Ante mortem inspection of food animals is a critical part of the inspection process. Some disease conditions that cause clinical signs in the live animal, such as BSE and rabies, are not readily identifiable on post mortem inspection without confirmation by microscopic and other types of sampling. Ante mortem inspection also serves to identify animals suspected of being affected with a disease or condition that might pose a threat to the health of personnel handling the carcass or that would make the carcass unfit for human consumption. It also serves to identify heavily contaminated animals, animals suspected of having been treated with drugs or containing chemical residues and generally to determine whether animals are fit for slaughter. To confirm that all live animals have been examined by the meat inspector prior to slaughter, a record confirming the ante mortem inspection must be filled out and accompany all animals to the kill floor. The ante mortem card must contain all required information to identify the animal and all other animals in the same lot and confirmation that the inspector has examined the animals. Food animals that are not approved for slaughter and are to be euthanized only under the specific instruction from a director are not required to have ante mortem inspection, as these carcasses will not enter the human food chain.

The regulatory requirements contained in this guideline will be met when:

(S9.08.08.01.01) an ante mortem card or flock sheet acceptable to the regional veterinarian accompanies each animal or lot of animals to the kill floor confirming that ante mortem inspection has taken place.

(S9.08.08.01.02) the ante mortem card contains all required information.

Reference No.: S9.08.09.01 Timely slaughter

Element: Timely slaughter
Factor: Time restrictions
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 74

(1) Subject to subsection (3), a food animal shall be slaughtered within 24 hours of being approved for slaughter.

(2) A food animal that is not slaughtered within 24 hours of being approved for slaughter as required by subsection (1) shall not be slaughtered unless it is first presented to an inspector for a further ante mortem inspection and is again approved for slaughter in accordance with this Part.

(3) Food animals that are rabbits and birds, other than ratites, shall be slaughtered as soon as possible after being received at a slaughter plant.

Rationale:

Animals arriving at a slaughter plant must be presented for ante mortem inspection; once the animals have been approved for slaughter, they should be slaughtered within the next 24 hours. As the health of an animal can change dramatically within a 24 hour period, any animal not slaughtered within 24 hours of the original ante mortem inspection must receive a further ante mortem inspection to ensure it is still fit for slaughter. Rabbits and birds are typically transported in crates and this close confinement causes stress and may increase disease transfer between animals. It is also impractical to provide water or food for them, so they should be slaughtered as soon as possible after receiving ante mortem inspection approval.

The regulatory requirements contained in this guideline will be met when:

(S9.08.09.01.01) food animals, other than rabbits and birds, other than ratites, are slaughtered within 24 hours of receiving approval for slaughter.

(S9.08.09.01.02) food animals that are rabbits and birds, other than ratites, are slaughtered as soon as possible after being received.

Reference No.: S9.08.10.01 Humane slaughter

Element: Humane slaughter
Factor: Method of slaughter
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: April 1, 2016

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 75 (1)(2)(3)(7)(8)

(1) No person shall slaughter a food animal at a slaughter plant in a way that subjects it to avoidable pain or distress. O. Reg. 31/05, s. 75 (1).

(2) Subject to subsection (8), every food animal that is slaughtered at a slaughter plant shall be,
1. stunned and rendered unconscious by a method specified in subsection (3) and in a manner that ensures that the animal does not regain consciousness before death;
2. adequately restrained during stunning;
3. stunned and rendered unconscious as required by clause (a) before being wholly or partially hoisted or suspended for the purpose of slaughter unless the animal is a bird, other than a ratite, and is suspended before stunning and bled immediately after stunning; and
4. bled in a manner that produces rapid exsanguination. O. Reg. 31/05 s. 75 (2).
(3) One of the following methods shall be used to stun and render a food animal unconscious for the purposes of clause (2) (a):
1. Delivering a blow to the head by means of a mechanical penetrating device that causes immediate loss of consciousness.
2. Exposure to carbon dioxide gas in a manner that causes rapid loss of consciousness.
3. Applying an electrical current in a manner that causes immediate loss of consciousness.
4. Using a firearm if a regional veterinarian approves the use under subsection (4).
5. Any other method approved by a regional veterinarian that causes immediate loss of consciousness.
(7) No person shall use an instrument or equipment to restrain or slaughter a food animal or to render it unconscious at a slaughter plant unless,
1. the person is competent in using the instrument or equipment and is physically able to use it without subjecting the animal to avoidable pain or distress;
2. the condition of the instrument or equipment and the circumstances under which it is used will not subject the animal to avoidable pain or distress; and
3. in the case of an instrument or equipment used to render a food animal unconscious, the person has either,
  1. a second instrument or alternative equipment that is in good condition and readily available to be used to render the animal unconscious, or
  2. an alternative method to render a food animal unconscious that has been approved by the regional veterinarian.
(8) Clauses (2) (a), (b) and (c) do not apply to a person who slaughters a food animal at a slaughter plant in accordance with religious practice and ritual and who,
1. ensures that the animal is adequately restrained during slaughter;
2. slaughters the animal by means of a cut that rapidly, simultaneously and completely severs the jugular veins and carotid arteries, in a manner that causes the animal to lose consciousness immediately and results in rapid exsanguination;
3. ensures the animal is unconscious before it is wholly or partially hoisted or suspended for the purpose of slaughter unless the animal is a bird, other than a ratite, and is bled immediately after being suspended; and
4. possesses the skill necessary to carry out the slaughter in a humane manner.

Rationale:

Animals presented for slaughter must be humanely handled at all times during restraint, stunning and bleeding. With the exception of animals slaughtered under religious exemption, all animals must be adequately stunned by an approved method that produces immediate unconsciousness which persists until death throughout exsanguination. The person performing stunning must be knowledgeable of anatomy relating to the stunning procedure, proficient in the handling the class of animal to be slaughtered and competent in the use of the stunning equipment, so that all animals are effectively and humanely stunned. Stunning and return to sensibility should be monitored throughout the slaughter step. More information on ritual slaughter in contained in S9.08.10.05.

The regulatory requirements of this guideline will be met when:

(S9.08.10.01.01) pre or post cut stunning is performed humanely and results in immediate loss of consciousness, using a method described in s. 75 (3).

(S9.08.10.01.02) after stunning, the animals do not regain consciousness before death and remain unconscious while being bled.

(S9.08.10.01.03) removed

(S9.08.10.01.04) animals, with the exception of birds, other than ratites, are stunned and rendered unconscious before being wholly or partially hoisted or suspended for the purpose of slaughter.

(S9.08.10.01.05) the plant has a second instrument or alternative equipment or a regional veterinarian approved alternative method of slaughter in place.

(S9.08.10.01.06) No food animal shall enter the scald tank alive.

(S9.08.10.01.07) No person shall bleed an animal without first stunning unless for the purpose of religious slaughter.

(S9.08.10.01.08) Exsanguination is effective, rapid and results in death.

Reference No.: S9.08.10.04 Restraint equipment

Element: Restraint equipment
Factor: Method of slaughter
Area: Slaughter of food animals
Component: Food safety
Revision date: April 1, 2016
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 75 (7)

(7) No person shall use any equipment or instrument to restrain, slaughter or render a food animal unconscious at a plant unless,
1. the person is competent and physically able to do so without subjecting the animal to avoidable pain or distress; and
2. the condition of the equipment or instrument and the circumstances under which it is used will not subject the animal to avoidable pain or distress.

Rationale:

Animals presented for slaughter must be humanely handled at all times during restraint, stunning and bleeding. Equipment used to restrain animals for stunning must be of suitable size and construction to effectively restrain the animals without causing any avoidable pain or distress. The restraint equipment should be used properly and for its intended purpose. With the exception of animals slaughtered under religious exemption, all animals must be adequately stunned by an approved method that produces immediate unconsciousness that persists until death throughout exsanguination. The person performing stunning must be knowledgeable of anatomy relating to the stunning procedure, proficient in the handling the class of animal to be slaughtered and competent in the use of the stunning equipment, so that all animals are effectively and humanely stunned. Stunning and return to sensibility should be monitored throughout the slaughter step.

The regulatory requirements contained in this guideline will be met when:

(S9.08.10.04.01) no person uses any equipment or instrument to restrain, slaughter or render a food animal unconscious unless the person is competent and physically able to do so without subjecting the animal avoidable pain or distress.

(S9.08.10.04.02) the condition of the restraint equipment and the circumstances under which they are used will not subject the animal to avoidable pain or distress.

(S9.08.10.04.03) the condition of the stunning equipment and the circumstances under which they are used will not subject the animal to avoidable pain or distress.

(S9.08.10.04.04) animals are not left in chutes, restraining box/device longer than necessary.

(S9.08.10.04.05) live hanging of birds other than ratites shall be done in a humane manner.

Reference No.: S9.08.10.05 Ritual slaughter

Element: Ritual slaughter
Factor: Method of slaughter
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 75 (2)(a)(b)(c)(3)(8)

(2) Subject to subsection (8), every food animal that is slaughtered at a slaughter plant shall be,
1. stunned and rendered unconscious by a method specified in subsection (3) and in a manner that ensures that the animal does not regain consciousness before death;
2. adequately restrained during stunning;
3. stunned and rendered unconscious as required by clause (a) before being wholly or partially hoisted or suspended for the purpose of slaughter unless the animal is a bird, other than a ratite, and is suspended before stunning and bled immediately after stunning.
(3) One of the following methods shall be used to stun and render a food animal unconscious for the purposes of clause (2) (a):
1. Delivering a blow to the head by means of a mechanical penetrating device that causes immediate loss of consciousness.
2. Exposure to carbon dioxide gas in a manner that causes rapid loss of consciousness.
3. Applying an electrical current in a manner that causes immediate loss of consciousness.
4. Using a firearm if a regional veterinarian approves the use under subsection (4).
5. Any other method approved by a regional veterinarian that causes immediate loss of consciousness.
(8) Clauses (2) (a), (b) and (c) do not apply to a person who slaughters a food animal at a slaughter plant in accordance with religious practice and ritual and who,
1. ensures that the animal is adequately restrained during slaughter;
2. slaughters the animal by means of a cut that rapidly, simultaneously and completely severs the jugular veins and carotid arteries, in a manner that causes the animal to lose consciousness immediately and results in rapid exsanguination;
3. ensures the animal is unconscious before it is wholly or partially hoisted or suspended for the purpose of slaughter unless the animal is a bird, other than a ratite, and is bled immediately after being suspended; and
4. possesses the skill necessary to carry out the slaughter in a humane manner.

Rationale:

Ritual slaughter is conducted in accordance with religious practice. This MPG refers to ritual slaughter that involves no stun or post-cut stunning. Ritual slaughter is permitted for certain religious purposes and the regulation provides an exemption from stunning. There are no exemptions from the humane requirements of the regulation. The person performing ritual slaughter must be trained and have appropriate equipment to allow for a single cut which causes rapid exsanguination and immediate loss of consciousness. This guideline must be considered in addition to the Humane Slaughter guideline S9.08.10.01, all aspects of which apply except the requirement for stunning.

The regulatory requirement of this guideline will be met when:

(S9.08.10.05.01) ritual slaughter – the animal is adequately restrained during slaughter process.

(S9.08.10.05.02) ritual slaughter – animals are slaughtered by means that causes immediate loss of consciousness and rapid exsanguination.

(S9.08.10.05.03) ritual slaughter – all animals are rendered unconscious prior to hoisting for slaughter (with the exception of birds other than ratites).

(S9.08.10.05.04) ritual slaughter – the employee performing slaughter demonstrates the necessary skills to perform the slaughter humanely.

Reference No.: S9.08.10.06 Hygienic slaughter and dressing

Element: Hygienic slaughter and dressing
Factor: Method of slaughter and dressing
Area: Slaughter of food animals
Component: Food safety
Revision date: April 19, 2018
Last version: April 1, 2018

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 42(a), 45(2), 50(1)(3), 75(9), 79(a)(b)

The operator of a meat plant shall ensure that it is operated and maintained in a manner that,
1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;

(2) The operator of a meat plant shall ensure that the facilities, equipment and utensils of the plant are maintained in a sanitary condition.

(1) The operator of a meat plant shall ensure that the facilities, equipment and utensils in the killing room or the rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, stored or otherwise handled are, as often as is necessary to maintain a hygienic environment and to prevent the contamination of food, thoroughly cleaned with hot water and detergent, rinsed with potable water and sanitized.

(3)The operator shall ensure that equipment, utensils and food contact surfaces that have been in contact with contaminated material are immediately and effectively cleaned and sanitized.

(9) The operator of a slaughter plant shall ensure that every food animal that is slaughtered at the plant is slaughtered under conditions that will facilitate the hygienic production of meat products.

The operator of a slaughter plant shall,
1. ensure that any process used at the plant in the slaughter of food animals or the dressing of carcasses from food animals is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in the slaughter and dressing process that are critical to ensuring the production of a safe meat product;

Rationale:

White Meat

Live Receiving: Incoming animals with visible contamination present an increased risk for contamination during slaughter and dressing. Defeathering, skinning, scalding, evisceration, and chilling are important steps in the dressing process where a white meat carcass can become contaminated with pathogenic bacteria. Hygienic slaughter and dressing practices will help reduce the microbial load on equipment and carcasses and reduce the risk of cross-contamination.

Sticking/bleeding: Sticking/bleeding knives for white meat must be sanitized on a regular basis to reduce the risk of contamination.

Scalding: For greatest effectiveness the water in the scalder should move counter-current to carcass flow and never be allowed to drop below 50.5°C. By maintaining a pH in the water of below 6.5, microbial contamination of the birds and the water may be reduced. Best practice is to use proper, approved acid sanitizers in the scalder to make carcasses easier to pick, decrease bacterial growth on carcasses, decrease cross-contamination from carcass to carcass and reduce the amount of fat in the chiller, allowing other chemicals to do a much better job.

Washing: To lower the opportunity for attachment of pathogenic bacteria to the skin of carcass, the birds should be thoroughly washed, with sufficient water pressure and volume, after defeathering.

Evisceration: After presentation for inspection, all viscera must be removed from the carcass prior to a final wash.

Final wash: Final wash prior to chill is as important as post defeathering washing.

If line speed contributes to carcass contamination, an inspector may insist on slowing the line speed to preserve hygienic slaughter and dressing (see MPG S9.08.14.01). Even if white meat is slaughtered and dressed in a hygienic manner, the immersion chiller will be a source of microbial contamination of carcasses unless proper chemical interventions are utilized.

Intervention: Best practice is to introduce an antimicrobial chemical (such as peroxyacetic acid or chlorine) into your immersion chiller to reduce the microbial load on carcasses.

Chilling: During the air chilling process, air temperature, air movement, relative humidity and filtering air can all influence the rate of microbial growth.

Red Meat

Live Receiving: Incoming animals with visible contamination on the hide or skin may prove to be an increased risk for contamination during slaughter and dressing.

Sticking/bleeding: Sticking/bleeding knives for red meat species must be sanitized between animals in order to reduce the risk of cross-contamination. Carcasses are optimally bled hanging, but if bled on the floor, the bleeding area must be kept clean to prevent further contamination of the stick wound area.

Hide Removal: Hides are a serious source of contamination and stick wounds must be considered to be contaminated with micro-organisms carried in from the hide or skin and as such stick wounds must be trimmed as part of routine carcass dressing procedures. Hygienic hide removal is critical to the prevention of direct and indirect contamination from the hide onto the exposed carcass. Initial opening of the hide should be in as clean of an area as possible. Care must be taken to avoid contamination of neck tissue when skinning. The exposed parts of the carcass should not contact the floor, cradle or other contaminated objects, including the outside surface of the hide, employee boots and aprons. The floor in this area must be cleaned between carcasses. Washing must not result in splash contamination. Carcasses should be spaced, from the bleeding area onward, to prevent skinned carcasses from contacting other skinned or unskinned carcasses.

Scalding/Dehairing: For greatest effectiveness the water in the scalder should move counter-current to carcass flow. Best practice is to use proper, approved acid sanitizers in the scalder to decrease bacterial growth on carcasses and decrease cross-contamination from carcass to carcass.

Evisceration: Evisceration procedures, including proper weasand rodding and bunging techniques in cattle, are critical to ensure hygienic dressing of the carcass (see MPG S9.08.11.03). Care must be taken to avoid cutting or breaking the paunch and intestines and any tools used to split the brisket or to open the abdominal cavity must be cleaned and sanitized between each carcass. Equipment used to present the viscera (e.g. tray, hook, table) shall be clean and must not cause contamination of the carcass or parts of the carcass. Best practice is to clean and sanitize the viscera truck or table between carcasses. Should a carcass become contaminated at any time during the dressing process, all visible contamination must be trimmed.

Trimming/Washing: Carcass washing must only take place after all visible contamination has been trimmed from the carcass (see MPG S9.08.11.04). If line speed results in carcass contamination along the line, the inspector may insist on slowing the line speed to preserve hygienic slaughter and dressing.

Intervention: Even if red meat is slaughtered in the most hygienic manner possible, best practice is to use a microbial control intervention to reduce microbial loads on carcasses.

The regulatory requirements contained in this guideline will be met when:

(S9.08.10.06.01) the sticking/bleeding knives for red meat species are sanitized before each animal is bled.

(S9.08.10.06.02) the sticking/bleeding knives for rabbits and birds, other than ratites, are sanitized as frequently as necessary to prevent contamination.

(S9.08.10.06.03) slaughter and dressing procedures do not cause the contamination of carcasses, parts of carcasses and equipment.

(S9.08.10.06.04) carcass washing procedures do not contaminate the carcass or cross contaminate other carcasses

Reference No.: S9.08.11.01 Timely dressing

Element: Timely dressing
Factor: Dressing
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 1 (1), 76 (1), 77

(1) “dress”, as a verb,
1. in respect of the carcass of a slaughtered food animal, other than a pig or bird, means,
  1. to remove the skin, the head and developed mammary glands and to remove the feet at the carpal and tarsal joints,
  2. to eviscerate, and
  3. except in the case of a sheep, goat, deer or rabbit, to split,
2. in respect of the carcass of a slaughtered food animal that is a pig, means,
  1. to remove the hair, toenails and developed mammary glands, or to remove the things set out in subclause (a) (i) in the manner mentioned in that subclause, if applicable,
  2. to eviscerate,
  3. if required by a regional veterinarian, to split, and
  4. to remove the interdigital glands in the feet, if they are intended for human consumption,
3. in respect of the carcass of a slaughtered food animal that is a bird, other than a ratite, means to remove the feathers, hair and head, the feet at the tarsal joints, and the uropygial gland and to eviscerate, and
4. in respect of the carcass of a slaughtered food animal that is a ratite, means to remove the feathers, hair and head, to remove the feet at the tarsal joints and to eviscerate.

(1) The operator of a slaughter plant shall ensure that, subject to section 77, the carcass of every food animal slaughtered at the plant is dressed promptly after slaughter so as to prevent deterioration of the carcass and in a manner that permits effective post mortem inspection.

(1) A regional veterinarian may authorize the operator of a slaughter plant in writing to partially dress a carcass of a food animal slaughtered at the plant and to ship the partially dressed carcass from the plant in that form if,
1. the food animal from which the carcass is derived received an ante mortem inspection, was approved for slaughter and was slaughtered in accordance with this Part;
2. one of the following conditions is met:
  1. the carcass is sufficiently dressed to allow an effective post mortem inspection and an inspector, on such an inspection, has approved the carcass for use as food,
  2. in the case of a carcass of a bird from a flock of birds, other than ratites, the carcass is not sufficiently dressed to allow an effective post mortem inspection but an inspector, on such an inspection of a representative sample of fully eviscerated carcasses from the flock, has approved the carcasses of the representative sample for use as food; and
3. the regional veterinarian is of the opinion that the partial dressing of the carcass is unlikely to result in contamination of the premises, facilities or equipment of the plant or carcasses, parts of carcasses or meat products at the plant.
(2) The regional veterinarian may attach conditions to an authorization issued under subsection (1) that are relevant to the dressing of carcasses, including conditions regarding dressing procedures that are to be followed for partial dressing of the carcass, and the operator shall comply with the conditions.
(3) The operator shall ensure that no partially dressed carcass with the hide on is eviscerated at the plant unless,
1. the hide is washed and cleaned prior to evisceration; and
2. the carcass is kept in a separate cooler, subject to subsection (4).
(4) A carcass is not required to be kept in a separate cooler if,
1. the operator has established written procedures to prevent having the hide of the carcass contaminate carcasses, parts of carcasses, meat products and food contact surfaces at the plant;
2. the regional veterinarian has approved the procedures mentioned in clause (a); and
3. the operator ensures that the procedures mentioned in clause (a) are effectively implemented at the plant.
(5) If on a post mortem inspection, a partially dressed carcass with the hide on shows evidence of disease or if the hide shows evidence of disease or contamination, the operator shall ensure that the hide is immediately removed from the carcass.

Rationale:

From a food safety standpoint, the main challenge facing slaughter plants is the fact that they have to handle live animals carrying a large microbial load. Under typical slaughterhouse environmental conditions, bacteria numbers can double every 20 to 30 minutes. Prompt dressing and chilling of carcasses will therefore result in reduced microbial numbers and improved carcass quality. All carcasses must be sufficiently dressed so that the meat inspector can examine the carcass and internal organs to determine if the carcass is fit for human consumption.

The regulatory requirements contained in this guideline will be met when:

(S9.08.11.01.01) animals are dressed promptly after slaughter to prevent deterioration of the carcass.

(S9.08.11.01.02) animals are dressed in a manner to permit effective post mortem inspection.

Reference No.: S9.08.11.02 Pigs - hair/scurf/toenail removal

Element: Pigs - hair/scurf/toenail removal
Factor: Dressing
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 76 (2)

(2) The operator shall ensure that no carcass of a pig is eviscerated at the plant unless all of the hair, scurf and toenails have been removed from its surface and the carcass has been cleaned and washed prior to evisceration.

Rationale:

The purpose of scalding is to loosen hair and scurf from hog carcasses to make these easier to remove during dehairing. The principle involved is the application of moist heat to cause protein denaturation and loosening of the hair. There is an optimum time/temperature relationship for effective scalding. Inadequate scalding is ineffective, while over-scalding damages the skin and makes hair more difficult to remove. For hogs, 4 to 5 minutes at 60 degrees Celsius (140°F) is adequate for normal seasons, although a longer time may be required. Only clean potable water should be used for scalding, since microbial build-up and carcass contamination may occur otherwise. The scald tank must be drained, cleaned and sanitized daily. An adequate overflow of water is essential to remove debris and reduce microbial build-up. Scald tank additives must be approved. Dehairing is accomplished in a dehairing machine, the capacity of which should be appropriate for the rate of kill of the operation. Dehairing generally takes only a minute or two, and while the carcass is still warm, toenails must be removed. Shaving removes the majority of the remaining hair, but singeing is required to remove the last of the fine hairs. Carcasses should have a final rinse prior to opening to remove any remaining singed hair or scurf.

The regulatory requirements contained in this guideline will be met when:

(S9.08.11.02.01) pigs are eviscerated only after all of the hair, scurf and toenails have been removed and the carcass has been cleaned and washed.

Reference No.: S9.08.11.03 Cattle - tying of esophagus and rectum

Element: Cattle - tying of esophagus and rectum
Factor: Dressing
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 76 (3)

(3) The operator shall ensure that the esophagus and rectum of a cattle carcass is effectively tied off or clamped in a manner that prevents contamination, at the plant during dressing, of the carcass, the utensils used for dressing and food contact surfaces.

Rationale:

The intestinal tract of cattle is an enormous source of potential bacterial contamination. Bacterial loads in the intestinal tract of cattle have been estimated at 90 million bacteria per gram of faecal material. This may include such dangerous bacteria as E.coli O157:H7, Salmonella, Listeria and Campylobacter. To reduce the chance of transferring bacterial contamination from the intestinal tract to the carcass, tying off the intestinal tract at both ends prior to removal is required. The esophagus should be separated from the windpipe prior to tying it off, a process called rodding. A stainless steel rod is used to separate the esophagus; this process is easier in rail dressed cattle than in cattle skinned on a bed. The bung or rectum should be securely tied and bagged before being pushed into the body cavity. Knives and rods should be cleaned and sanitized between carcasses.

The regulatory requirements contained in this guideline will be met when:

(S9.08.11.03.01) the esophagus and rectum of cattle carcasses are effectively tied off or clamped in a manner that prevents contamination.

Reference No.: S9.08.11.04 Carcass trimming practices

Element: Carcass trimming practices
Factor: Dressing
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 76 (4), 91

(4) If during dressing, a carcass or part of a carcass of a food animal is found to contain a blood clot, bone splinter or extraneous matter, the operator shall ensure that the blood clot, bone splinter or extraneous matter is removed, condemned and disposed of in accordance with section 91.

(1) In this section,

“high risk inedible material” means inedible material that contains dangerous residues of chemicals, drugs or diseases that are difficult to destroy through the methods of disposal mentioned in subsection (3).

(2) Subject to subsection (4), the operator of a meat plant shall use one of the methods described in subsection (3) to dispose of,
1. all inedible material at the plant that is condemned material, other than,
  1. condemned material that is intended for use in animal food,
  2. condemned material that a regional veterinarian has identified as high risk inedible material, and
  3. condemned material that an inspector has detained or seized under the Act or has sent for laboratory examination; and
2. all inedible material at the plant that the operator intends to dispose of as waste and that is not condemned material or inedible material that a regional veterinarian has identified as high risk inedible material.
(3) The methods mentioned in subsection (2) are,
1. transportation to a receiving plant or a rendering plant, to which the Dead Animal Disposal Act applies, for disposal in the same manner as that Act permits the disposal of dead animals at that plant;
2. incineration;
3. with the approval of a regional veterinarian, burial with a covering of at least 60 centimetres of earth; and
4. any other method of disposal that a regional veterinarian has approved.
(4) If a regional veterinarian has not identified the carcass of a food animal as high risk inedible material, an inspector may authorize the operator to return the hide from the carcass to the owner of the carcass or to dispose of the hide to any other person whom the inspector approves.
(5) The operator of a meat plant shall dispose of inedible material that a regional veterinarian has identified as high risk inedible material by any method of disposal that the regional veterinarian approves.
(6) The operator of a meat plant shall notify an inspector before disposing of any inedible material under subsection (2) or (5).

Rationale:

It is essential that only carcasses that have been dressed in a hygienic manner and approved on inspection are stored for cooling purposes. Splitting operations must be conducted using saws that are appropriate for the purpose, maintained in good condition, kept clean and sanitized as necessary between carcasses. During hog splitting, it is preferable that the split not be continued through the entire head and mouth in order to prevent contamination from the oral and nasal cavities. If the operator does split the carcass completely then the saw must be cleaned and sanitized between every carcass. In addition, if hog heads are placed together on a table, care should be taken to ensure that the nasal and oral fluids from the heads do not come into contact with trimmed and salvaged tissue. Carcasses must be free not only from pathological conditions but also from bone splinters, hair, blood clots, stick wounds and contamination. Contamination from faecal matter, gut contents or bile must be trimmed, rather than washed, to remove the contamination, as washing imbeds such contaminants further into tissues. Poultry carcasses contaminated internally with intestinal contents should not be washed. It is impossible to ensure adequate and complete removal of this contamination thus creating a risk to meat safety through the introduction of spoilage or pathogenic micro-organisms. Poultry carcasses contaminated internally must be condemned unless the plant has an acceptable salvage station, where non-contaminated portions of the carcass may be harvested.

The regulatory requirements contained in this guideline will be met when:

(S9.08.11.04.01) each carcass is suitably trimmed to remove blood clots, bone splinters or extraneous matter during dressing and prior to washing and the material is disposed of in accordance with section 91.

(S9.08.11.04.02) all dressed carcasses are adequately trimmed to remove contamination prior to washing and cooling.

(S9.08.11.04.03) poultry carcasses with internal contamination are not washed, but are either condemned, or salvaged at an acceptable salvage station.

(S9.08.11.04.04) any pathological lesion that does not require the condemnation of the entire carcass is trimmed off prior to washing and cooling and condemned in accordance with section 91.

Reference No.: S9.08.12.01 Partial dressing

Element: Partial dressing
Factor: Partial dressing
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 77

(1) A regional veterinarian may authorize the operator of a slaughter plant in writing to partially dress a carcass of a food animal slaughtered at the plant and to ship the partially dressed carcass from the plant in that form if,
1. the food animal from which the carcass is derived received an ante mortem inspection, was approved for slaughter and was slaughtered in accordance with this Part;
2. one of the following conditions is met:
  1. the carcass is sufficiently dressed to allow an effective post mortem inspection and an inspector, on such an inspection, has approved the carcass for use as food,
  2. in the case of a carcass of a bird from a flock of birds, other than ratites, the carcass is not sufficiently dressed to allow an effective post mortem inspection but an inspector, on such an inspection of a representative sample of fully eviscerated carcasses from the flock, has approved the carcasses of the representative sample for use as food; and
3. the regional veterinarian is of the opinion that the partial dressing of the carcass is unlikely to result in contamination of the premises, facilities or equipment of the plant or carcasses, parts of carcasses or meat products at the plant.
(2) The regional veterinarian may attach conditions to an authorization issued under subsection (1) that are relevant to the dressing of carcasses, including conditions regarding dressing procedures that are to be followed for partial dressing of the carcass, and the operator shall comply with the conditions.
(3) The operator shall ensure that no partially dressed carcass with the hide on is eviscerated at the plant unless,
1. the hide is washed and cleaned prior to evisceration; and
2. the carcass is kept in a separate cooler, subject to subsection (4).
(4) A carcass is not required to be kept in a separate cooler if,
1. the operator has established written procedures to prevent having the hide of the carcass contaminate carcasses, parts of carcasses, meat products and food contact surfaces at the plant;
2. the regional veterinarian has approved the procedures mentioned in clause (a); and
3. the operator ensures that the procedures mentioned in clause (a) are effectively implemented at the plant.
(5) If on a post mortem inspection, a partially dressed carcass with the hide on shows evidence of disease or if the hide shows evidence of disease or contamination, the operator shall ensure that the hide is immediately removed from the carcass.

Rationale:

Undrawn dressed poultry (UDP) remains very popular in traditional ethnic markets. However, all poultry must be subjected to ante mortem and post mortem inspection. An appropriate UDP inspection system that does not destroy the integrity of the product and provides a level of protection has been developed. This system is designed to detect diseased lots and direct them to evisceration. Requirements for the protocol include records of production data, which must accompany all lots being considered for UDP. Such records include age of birds, lot size, mortality rates, treatment records and average weights. Lots with more than 6% mortality rates at barn and/or affected with more than 1% dead birds on arrival are rejected for UDP processing. Thus the UDP inspection system employs ante mortem inspection findings as a tool for approving or rejecting a UDP request. In addition, a sample of the birds are fully dressed, and if more than 2% of those birds have internal conditions undetectable externally, UDP processing is not allowed. During UDP inspection, individual birds are examined for external conditions, and may be directed for evisceration and post mortem inspection. Records of UDP processing must be maintained. Partial dressing of poultry is permitted, provided that a thorough inspection of meat is not compromised and the dressing method does not contribute directly or indirectly to contamination. Poultry carcasses may be dressed with head and feet left on the carcass (“Hong Kong Dressed”), as long as the feet are clean and free from disease and have toenails removed. This is essential because inadequately cleaned feet would increase bacterial contamination of the immersion chill tank, causing cross-contamination. Diseased feet must be trimmed. Partial dressing is permitted provided that a thorough post mortem inspection can be conducted and the procedures used do not cause contamination of other carcasses. It is essential when dressing hide-on carcasses that the carcass is washed before opening the carcass. Contamination of the internal cavities must also be avoided, and if accidental contamination occurs, it must be trimmed. Partial dressing of lamb and kid carcasses which leaves the sternum unsplit and the pluck attached limits the handling space available for dressing and therefore must be conducted with care to avoid contamination. It is essential that the pluck be left hanging by the skirt to adequately expose it for thorough inspection since pleuritis, adhesions and acute pneumonia are common in young animals and must be detected. If approved, the pluck may be returned to the thoracic cavity for shipping. If conditions are detected which may indicate systemic involvement, complete dressing of the carcass is indicated. During chilling, hide-on carcasses must be stored in a manner that prevents contamination of other carcasses. Partial dressing is permitted provided that a thorough post mortem inspection can be conducted and the procedures used do not cause contamination of other carcasses. Goats may be scalded and dehaired mechanically or by shaving and scraping if equipment and structural facilities permit it. Scalding tanks must meet similar requirements as those for hogs and be maintained and used in a similar manner. If dehairing is conducted mechanically, breakage of the skin and mutilation of the carcass must be avoided. Shaving followed by singeing is required for adequate hair removal. Residues of singed hair must be scraped to avoid contamination. Presentation of the mandibular lymph nodes for inspection is essential prior to flushing all organic matter from the head. Before evisceration, carcasses must be thoroughly washed.

In the live animal, the hide, hair and skin are loaded with microbial contaminants. It is essential therefore, that hygienic dressing and handling of hide-on partially dressed carcasses, i.e. Paschal goats and lambs, are practised to avoid the transfer of bacteria. Partially dressed carcasses with the hide-on must be washed adequately before proceeding into evisceration. Hides affected by extensive parasitic conditions, such as ringworm, papillomata, etc., must be removed and the extent of inflammation in the underlying tissues inspected. Partial dressing is permitted only if meat is not contaminated in the process. Hide-on carcasses must not contact fully dressed carcasses as this would transfer contaminants from one carcass to the other. Head-on rabbit carcasses may be processed provided that a thorough inspection is possible and that the heads do not present a hazard of contamination. Skinning of the heads is essential to permit complete inspection and ensure that parasitic conditions, subcutaneous abscesses and contamination are not present. Heads affected with conditions such as purulent discharges, nasal catarrh, middle ear diseases, etc. must be condemned.

The regulatory requirements contained in this guideline will be met when:

(S9.08.12.01.01) every partially dressed food animal carcass is sufficiently dressed to allow an effective post mortem inspection by an inspector.

(S9.08.12.01.02) for every category of partially dressed food animal carcasses, the regional veterinarian has authorized the process in writing and the operator complies with the conditions of the authorization

(S9.08.12.01.03) production records of lots of undrawn, dressed poultry carcasses are provided to the inspector prior to slaughter and a representative sample of fully dressed carcasses is inspected and approved for use as food before the remainder of the lot is processed.

(S9.08.12.01.04) the feet on Hong Kong Dressed poultry are clean and carcasses are adequately presented for inspection.

(S9.08.12.01.05) head-on rabbit carcasses are fully skinned and properly presented for complete inspection.

(S9.08.12.01.06) during chilling, hide-on lambs and goats are separated from other carcasses to prevent contamination.

(S9.08.12.01.07) if carcasses are not stored in a separate cooler, the regional veterinarian has approved the procedure for maintaining the separation and chilling of partially dressed carcasses in the same cooler as other carcasses and the operator effectively implements the approved procedure.

(S9.08.12.01.08) the operator immediately removes the hide from any partially dressed carcass that shows evidence of disease or if the hide shows evidence of disease or contamination on post mortem inspection.

Reference No.: S9.08.13.01 Process controls

Element: Process controls
Factor: Operating procedures
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 79

The operator of a slaughter plant shall,
1. ensure that any process used at the plant in the slaughter of food animals or the dressing of carcasses from food animals is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in the slaughter and dressing process that are critical to ensuring the production of a safe meat product;
3. monitor the processes and control procedures mentioned in clauses (a) and (b);
4. record the result of the monitoring, including any deviations from the processes and control procedures mentioned in clauses (a) and (b);
5. evaluate and verify through observation, sampling and testing procedures, the effectiveness of the control procedures mentioned in clause (b) affecting the safety of meat products; and
6. ensure that the records mentioned in clause (d) are kept at the slaughter plant for at least one year.

Rationale:

Certain steps in slaughter and dressing of carcasses are inherently more dangerous from a food safety standpoint. For example, most carcass contamination comes either from contact with hides or intestinal contents, so hide removal and evisceration are critically important steps in the dressing procedure. Identification of hazardous steps in slaughter and dressing procedures at a plant will allow control measures to be designed to complete each of these processes with an acceptable level of safety. The operator must establish procedures appropriate for the process. These control procedures must be monitored and records kept to verify the effectiveness of the controls. The abattoir operator should be able to provide a verbal explanation of the procedures they have in place to mitigate risk during the slaughter and dressing procedures, such as the use of separate knives for making the opening cut and skinning, sanitizing knives between unapproved carcasses, and sanitizing knives after trimming contamination from approved carcasses. These practices should be observed to determine if they effectively control the risk. A determination should be made to decide if the processes must follow a written procedure (if required by O. Reg. 31/05). In some cases it may be satisfactory to record procedures by “exception” only.

The regulatory requirements contained in this guideline will be met when:

(S9.08.13.01.01) slaughter and dressing processes at a plant are designed and implemented to ensure safe meat products by identifying and controlling hazards and keeping records.

Reference No.: S9.08.13.02 Microbial control interventions for red meat species and poultry

Element: Microbial control interventions for red meat species and poultry
Factor: Operating procedures
Area: Slaughter of food animals
Component: Food safety
Revision date: January 28, 2022
Last version: June 18, 2021

Note the requirement for microbial control interventions came into effect July 1, 2019 for beef/veal and October 1, 2019 for other red meat species (sheep, lamb, goats and pigs) and poultry.

Authoritative Source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 79, 104 (1)(b)

The operator of a slaughter plant shall,
1. ensure that any process used at the plant in the slaughter of food animals or the dressing of carcasses from food animals is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in the slaughter and dressing process that are critical to ensuring the production of a safe meat product;
3. monitor the processes and control procedures mentioned in clauses (a) and (b);
4. record the result of the monitoring, including any deviations from the processes and control procedures mentioned in clauses (a) and (b);
5. evaluate and verify through observation, sampling and testing procedures, the effectiveness of the control procedures mentioned in clause (b) affecting the safety of meat products; and
6. ensure that the records mentioned in clause (d) are kept at the slaughter plant for at least one year.

(1) The operator of a meat plant shall ensure that every meat product produced, processed, packaged, labelled, handled or stored at the meat plant,
1. is not contaminated;

Rationale:

Contamination of meat during slaughter and processing is a major risk for subsequent food-borne illnesses in humans. This is because bacteria are often transferred from the fecal material, gastrointestinal tract, hide and plant equipment to the carcass during processing. As such, hygienic slaughter and dressing practices, including proper carcass trimming (prior to washing), are critical to ensure microbial interventions are effective. Carcass washing after trimming is an important part of the slaughter and dressing process as it helps remove bone dust and other material from trimmed carcasses, however, it is not regarded as an intervention. Cold water removes bacteria by physical force, but it does very little to kill bacteria that may remain on carcass surfaces. Scalding and singeing may reduce the prevalence of pathogens, such as Salmonella, but not eliminate pathogens entirely.

Applying microbial control interventions to carcasses during and after the dressing procedure is important to effectively remove or minimize bacterial contamination and improve meat safety. Microbial control interventions can provide significant reductions in pathogen loading on carcasses and meat products when used in accordance with the suggested specific conditions outlined in Tables 1 and 2 below, thus lowering risk of food-borne illness.

Application of microbial control intervention chemicals must follow manufacturer’s instructions and be approved for use by Health Canada. The choice of a microbial control intervention will be unique to each meat plant. When choosing an intervention, operators should take into consideration the species being slaughtered, the individual dressing processes, line speed, and equipment in use. Operators should choose the best intervention for their plant from Tables 1 and 2 below.

A provincially licensed meat plant operator must develop, implement and maintain an intervention protocol that clearly states what intervention is being used, how they are using it, the species they are using it on and the monitoring and record keeping being used. The protocol must be presented to the Area Manager and reviewed for completeness. Associated records must be developed and kept showing proof of the application of microbial control intervention(s) and documentation of the required monitoring and record keeping as outlined in Table 1 and 2.

Note that intervention options that rely on chemicals should have supplier or manufacturer documentation that indicates the expiry or best before date accompanying the product. This is because chemicals are subject to denaturing or degradation over time, therefore expired chemicals or chemicals past their best before date should not be used.

Red Meat Species (Beef, Veal, Sheep, Lamb, Goats and Pigs)

Ruminants are the primary source of a group of bacteria called Shiga toxin-producing E. coli (STEC), of which E. coli O157 is a member. There are many serotypes of STEC that can be carried by ruminants or other food animals that are able to cause illness in humans. Contamination of red meat carcasses with STEC can occur during slaughter and dressing procedures. Other foodborne micro-organisms that can be found in raw red meat are Salmonella spp., Campylobacter spp., Staphylococcus aureus, Yersinia enterocolitica and Listeria monocytogenes, to name a few.

Hygienic slaughter and dressing procedures are essential to reduce bacterial contamination on red meat carcasses. However, it is inevitable that some bacteria present on the hide, skin and the gastrointestinal tract of food animals will contaminate the carcass. Some of these bacteria could potentially be fecal pathogens such as E.coli O157:H7, Salmonella or others. For this reason, applying a microbial control intervention(s) to red meat carcasses, following the dressing procedure, to remove or reduce bacterial contamination, is mandatory (See Table 1).

Poultry

Reducing pathogen contamination during processing of poultry involves control of carcass-to-carcass cross-contamination. There are other points in the dressing process where interventions can assist in reducing pathogen presence. For example, the reduction of cross-contamination from carcasses to equipment can be achieved using effective inside/outside (I/O) wash, potentially with chemical interventions in the spray water. However, the most significant Salmonella and Campylobacter reduction can be accomplished in the chiller or chill tanks, with the input of an intervention.

Table 1. Suggested Microbial Control Intervention Options for Red Meat

Microbial Control Interventions	Specific Conditions	Monitoring and Record Keeping
Hot water	Minimum 74°C (165°F) for 5 seconds	(1) Periodic check of water temperature, and (2) documentation of application to carcass
Hot water wash cabinet	As per manufacturer’s instructions, water temperature minimum 74°C (165°F) for 5 seconds	(1) Periodic check of water temperature, and (2) documentation of application to carcass
Steam pasteurization	As per manufacturer’s instructions	(1) Periodic check of water temperature, and (2) documentation of application to carcass
Steam vacuuming	As per manufacturer’s instructions; Steam is delivered by a continuous stream of 7-10 psi water at 82-94°C while simultaneously vacuuming the area around the stream of hot water	(1) Periodic check of water temperature, and (2) documentation of application to carcass
Peroxyacetic acid	Not greater than 2000 ppm	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Acetic acid	2.5% applied with warm water (up to 54.5°C / 130°F)	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Lactic acid	Up to 5% applied with warm water (up to 54.5°C / 130°F)	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Citric acid	2.5% applied with warm water (up to 54.5°C / 130°F)	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Sodium hypochlorite	Not greater than 20 ppm, followed by a potable water rinse	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Dry aging	No more than 90% relative humidity, temperature of 4°C or less for at least 6 days	(1) cooler temperature less than 4°C, (2) relative humidity is maintained at less than 90% and (3) documentation that carcasses are chilled/aged for at least 6 days
** Any other microbial control intervention that is sufficient to reduce or eliminate microbial loads that pose a risk to human health.	Any other microbial control intervention: Referenced in Health Canada’s document - "Antimicrobial Food Processing Aid Uses on Red Meat and Poultry Meat for Which Health Canada has Expressed No Objection" Scientifically validated in the literature and submitted for review and approval by the Food Safety Inspection Delivery Branch Scientifically validated by the operator and submitted for review and approval by the Food Safety Inspection Delivery Branch	Any other microbial control intervention: Referenced in Health Canada’s document - "Antimicrobial Food Processing Aid Uses on Red Meat and Poultry Meat for Which Health Canada has Expressed No Objection" Scientifically validated in the literature and submitted for review and approval by the Food Safety Inspection Delivery Branch Scientifically validated by the operator and submitted for review and approval by the Food Safety Inspection Delivery Branch

Table 2. Suggested Microbial Control Intervention Options for Poultry

Microbial Control Interventions	Specific Conditions	Monitoring and Record Keeping
Lactic acid	Up to 4.25% in an aqueous solution followed by a potable water rinse of the carcass	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Peroxyacetic acid	Not greater than 2000 ppm in an aqueous solution	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Acidified sodium chlorite	Up to 1200 ppm in an aqueous solution of sodium chlorite acidified with citric acid, phosphoric acid, hydrochloric acid or sodium acid sulphate	1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Chlorine gas	Up to 50 ppm calculated as free available chlorine in chiller water and/or in an aqueous solution applied prior to immersion in a pre-chiller or chiller tank	1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
Sodium hypochlorite	Up to 50 ppm in an aqueous solution	(1) documenting proper concentration of solution at make-up, and (2) documentation of application to carcass
** Any other microbial control intervention that is sufficient to reduce or eliminate microbial loads that pose a risk to human health.	Any other microbial control intervention: Referenced in Health Canada’s document - "Antimicrobial Food Processing Aid Uses on Red Meat and Poultry Meat for Which Health Canada has Expressed No Objection" Scientifically validated in the literature and submitted for review and approval by the Food Safety Inspection Delivery Branch Scientifically validated by the operator and submitted for review and approval by the Food Safety Inspection Delivery Branch	Any other microbial control intervention: Referenced in Health Canada’s document - "Antimicrobial Food Processing Aid Uses on Red Meat and Poultry Meat for Which Health Canada has Expressed No Objection" Scientifically validated in the literature and submitted for review and approval by the Food Safety Inspection Delivery Branch Scientifically validated by the operator and submitted for review and approval by the Food Safety Inspection Delivery Branch

The regulatory requirements contained in this guideline will be met when:

(S9.08.13.02.01) microbial control intervention(s) is implemented and monitored as outlined in the protocol.

Reference No.: S9.08.14.01 Presentation and identification for inspection

Element: Presentation and identification for inspection
Factor: Post mortem inspection
Area: Slaughter of food animals
Component: Food safety
Revision date: January 1, 2014
Last version: January 1, 2012

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 1 (1), 79 (a), 80

(1) “eviscerate” means,
1. to remove the respiratory and digestive system and the other thoracic and abdominal organs of a carcass, which may include the reproductive and urinary system, if,
  1. the carcass is derived from a young chicken,
  2. the carcass is derived from a young duck, or
  3. the carcass is derived from other birds that a director specifies,
2. in respect of a carcass derived from a bird other than a chicken or duck mentioned in clause (a), to remove the respiratory, digestive, reproductive and urinary systems and the other thoracic and abdominal organs of the carcass,
3. in respect of the carcass of a slaughtered food animal to which section 84.23 applies, to remove the respiratory, digestive, reproductive and urinary systems of the carcass, including the kidneys, and the other thoracic and abdominal organs, and
4. in respect of a carcass not described in clause (a), (b) or (c), to remove the respiratory, digestive, reproductive and urinary systems of the carcass, except the kidneys, and the other thoracic and abdominal organs.
“young chicken” means a chicken that still has flexible cartilage at the posterior end of the breastbone or keel bone, tender meat and soft skin of smooth texture and that is no more than 12 weeks old;
“young duck” means a duck that still has flexible cartilage at the posterior end of the breastbone or keel bone, tender meat and soft skin of smooth texture and that is no more than 18 weeks old.

The operator of a slaughter plant shall,
1. ensure that any process used at the plant in the slaughter of food animals or the dressing of carcasses from food animals is designed and implemented to ensure a safe meat product.

(1) The operator of a slaughter plant shall ensure that every carcass of a food animal slaughtered at the plant and every part of such carcass that is intended for human consumption is presented to an inspector for a post mortem inspection and that an inspector inspects every such carcass and part of a carcass.

(2) The operator shall ensure that, before a post mortem inspection is completed, every carcass of a food animal slaughtered at the plant and every part removed from such carcass that is intended for human consumption, including blood removed from the carcass for processing or use for food, is identified by markings, tags or other devices and corresponding records in a manner acceptable to an inspector.

(3) The operator shall ensure that the identification effectively indicates the carcass of the food animal and is maintained for as long as an inspector requires while the carcass or the part of the carcass, as the case may be, is at the plant.

Rationale:

All carcasses and their parts must be presented for post mortem inspection. To avoid condemnations due to loss of identity, viscera, edible blood and other offal must be identifiable to the corresponding carcass until approval. Proper presentation, including adequate evisceration, ensures that effective and accurate post mortem judgments are made by the inspector. For poultry, the kidneys may be left in when the carcass is derived from a young chicken or young duck as defined by O. Reg. 31/05. If a bird is not derived from a young chicken or young duck, proper presentation includes removal of the kidneys. It is acceptable for the operator to implement control procedures to remove the kidneys after inspection.

The regulatory requirements contained in this guideline will be met when:

(S9.08.14.01.01) each carcass and its parts are presented to the inspector for post mortem inspection and disposition.

(S9.08.14.01.02) all parts of the carcass presented for inspection are identified with their carcass of origin.

(S9.08.14.01.03) the identity of the carcass and its parts is maintained for as long as the inspector requires.

(S9.08.14.01.04) for poultry that do not meet the definition of young chicken or young duck, the kidneys are removed.

Reference No.: C9.08.15.01 Voluntary condemnation by the operator

Element: Voluntary condemnation by the operator
Factor: Voluntary condemnation
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 82 (1)(2)(3)(4)(6)(7), 91

(1) The operator of a meat plant may voluntarily condemn a carcass or part of a carcass of a food animal at the plant, if an inspector does not order the operator, under this Part, to hold the carcass or the part of the carcass and does not detain or seize it under the Act.

(2) An operator who condemns a carcass or part of a carcass under subsection (1) shall dispose of it in accordance with section 91.

(3) The operator of a slaughter plant may voluntarily condemn,
1. a carcass or a part of a carcass of a food animal at the plant that an inspector orders the operator, under this Part, to hold only if a regional veterinarian has given prior approval under subsection (4); or
2. a carcass or a part of a carcass of a food animal at the plant that an inspector detains or seizes under the Act only if a director has given prior approval under subsection (4).
(4) A regional veterinarian may give an approval under clause (3) (a) only if of the opinion that it is no longer necessary for the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment to determine if it is contaminated.
(6) A director or a regional veterinarian may attach conditions to the approval that are relevant to the condemnation of the carcass or the part of the carcass or the disposal of the animal’s remains and the operator shall comply with the conditions.
(7) An operator who condemns a carcass or a part of a carcass in accordance with an approval given under subsection (3) shall, in the presence of an inspector, dispose of it in accordance with section 91 and the applicable conditions of the approval.

(1) In this section,

“high risk inedible material” means inedible material that contains dangerous residues of chemicals, drugs or diseases that are difficult to destroy through the methods of disposal mentioned in subsection (3).

(2) Subject to subsection (4), the operator of a meat plant shall use one of the methods described in subsection (3) to dispose of,
1. all inedible material at the plant that is condemned material, other than,
  1. condemned material that is intended for use in animal food,
  2. condemned material that a regional veterinarian has identified as high risk inedible material, and
  3. condemned material that an inspector has detained or seized under the Act or has sent for laboratory examination; and
2. all inedible material at the plant that the operator intends to dispose of as waste and that is not condemned material or inedible material that a regional veterinarian has identified as high risk inedible material.
(3) The methods mentioned in subsection (2) are,
1. transportation to a receiving plant or a rendering plant, to which the Dead Animal Disposal Act applies, for disposal in the same manner as that Act permits the disposal of dead animals at that plant;
2. incineration;
3. with the approval of a regional veterinarian, burial with a covering of at least 60 centimetres of earth; and
4. any other method of disposal that a regional veterinarian has approved.
(4) If a regional veterinarian has not identified the carcass of a food animal or a hunted game carcass as high risk inedible material, an inspector may authorize the operator to return the hide from the carcass to the owner of the carcass or to dispose of the hide to any other person whom the inspector approves.
(5) The operator of a meat plant shall dispose of inedible material that a regional veterinarian has identified as high risk inedible material by any method of disposal that the regional veterinarian approves.
(6) The operator of a meat plant shall notify an inspector before disposing of any inedible material under subsection (2) or (5).

Rationale:

Operators may voluntarily condemn carcasses that have not been ordered held by the inspector or detained or seized without prior permission. Under special circumstances a regional veterinarian or Director may give approval for the operator to voluntarily condemn carcasses or parts of carcasses that have been ordered held or detained or seized by an inspector. Disposal of voluntarily condemned carcasses and parts of carcasses must be in accordance with section 91 of the regulation.

The regulatory requirements contained in this guideline will be met when:

(C9.08.15.01.01) the operator voluntarily condemns carcasses in accordance with O. Reg. 31/05 section 82.

(C9.08.15.01.02) voluntarily condemned carcasses and parts of carcasses are disposed of in accordance with O. Reg. 31/05 section 91.

Reference No.: C9.08.16.01 Cooling and refrigeration of mammal and ratite carcasses

Element: Cooling and refrigeration of mammal and ratite carcasses
Factor: Cooling and refrigeration
Area: Slaughter of food animals
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 26 (1)(a), 83 (1)(2)(3)(3.1)(4)(5)

(1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
1. Facilities for refrigerating and storing dressed carcasses.

(1) Subject to subsections (8) and (10), if a carcass or a part of a carcass at a slaughter plant receives approval under this Part for use as food, the operator of the plant shall ensure that, immediately after the approval is given, the carcass or the part of the carcass is cooled in accordance with subsections (2) to (3.1) and is kept refrigerated or frozen in accordance with subsection (4).

(2) The cooling shall be continuous.

(3) The cooling shall be performed so that,
1. the surface temperature of a carcass or a part of a carcass of a mammal or a ratite reaches 7 degrees Celsius or less within 24 hours after the approval is given; and
2. the internal temperature of the warmest part of the carcass or the part of the carcass reaches 4 degrees Celsius or less as soon as possible after the time that the cooling described in clause (a) occurs.
(3.1) If one or more carcasses or parts of carcasses are placed in a room for cooling purposes under subsection (1), the operator of the slaughter plant shall ensure that the temperature in the room,
1. does not rise to a temperature of more than 10 degrees Celsius as a result of the carcasses or parts of carcasses being placed in the room; and
2. returns to a temperature of 4 degrees Celsius or less as soon as possible after the carcasses or parts of carcasses are placed in the room.
(4) Once a carcass or a part of a carcass has been cooled at a slaughter plant in accordance with subsections (1), (2) and (3), the operator of the slaughter plant shall ensure that, at all times while it is at the slaughter plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,
1. refrigerated at an internal temperature of 4 degrees Celsius or less; or
2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.
(5) Once a carcass or a part of a carcass is shipped from a slaughter plant to a free-standing meat plant in accordance with Part XIII, the operator of a free-standing meat plant who receives the carcass or part of the carcass shall ensure that, at all times while it is at the free-standing meat plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,
1. refrigerated at an internal temperature of 4 degrees Celsius or less; or
2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.

Rationale:

Effective cooling of carcasses slows down the growth of micro-organisms. After slaughter, the process of lowering the temperature of the carcass must be initiated immediately and then continued until the required temperature is met. This is measured by taking the surface temperature of the carcass, which must reach 7 degrees Celsius within 24 hours. The warmest part of the carcass should then reach an internal temperature of 4 degrees Celsius as soon as possible. In conventional coolers, beef carcasses often require 48 hours or longer to reach an internal temperature of 4 degrees Celsius or lower. During cooling, there may be fluctuations in the cooler temperature when warm carcasses are added to the cooler. Despite this, the temperature of the cooler cannot exceed 10 degrees Celsius at any time and must return to 4 degrees Celsius as soon as possible. Carcasses, parts of the carcasses or meat products must reach an internal temperature of 4 degrees Celsius or less for refrigerated products. Frozen carcasses, parts of the carcasses or meat products must be kept frozen in a room at minus 18 degrees Celsius or less. The operator should implement a system to periodically monitor and record cooler, surface and internal carcass temperatures during cooling to demonstrate that the temperatures required by O. Reg. 31/05 are achieved.

The regulatory requirements contained in this guideline will be met when:

(S9.08.16.01.01) removed

(S9.08.16.01.02) removed

(S9.08.16.01.03) removed

(S9.08.16.01.04) removed

(S9.08.16.01.05) removed

(S9.08.16. 01.06) immediately after approval is given, carcasses of mammals and ratites are cooled, the cooling is continuous and the temperatures required by O. Reg. 31/05 are reached.

(S9.08.16.01.07) when carcasses are placed in the cooler, the cooler temperature does not exceed 10 degrees Celsius.

(C9.08.16.01.08) cooled carcasses, parts of carcasses or meat products are kept refrigerated at an internal temperature of 4 degrees Celsius or less or kept frozen.

Reference No.: C9.08.16.02 Cooling and refrigeration of poultry and rabbit carcasses

Element: Cooling and refrigeration of poultry and rabbit carcasses
Factor: Cooling and refrigeration
Area: Slaughter of food animals
Component: Food safety
Revision date: January 1, 2014
Last version: April 1, 2011

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(k), 25 (1)(h), 83 (1)(2)(3.1)(4)(5)

(1) A slaughter plant in which birds are slaughtered shall have facilities for,
1. refrigerating and storing dressed or partially dressed carcasses.

(1) A slaughter plant in which rabbits are slaughtered shall have facilities for,
1. refrigerating and storing dressed carcasses.

(1) Subject to subsections (8) and (10), if a carcass or a part of a carcass at a slaughter plant receives approval under this Part for use as food, the operator of the plant shall ensure that, immediately after the approval is given, the carcass or the part of the carcass is cooled in accordance with subsections (2) to (3.1) and is kept refrigerated or frozen in accordance with subsection (4).

(2) The cooling shall be continuous.

(3.1) If one or more carcasses or parts of carcasses are placed in a room for cooling purposes under subsection (1), the operator of the slaughter plant shall ensure that the temperature in the room,
1. does not rise to a temperature of more than 10 degrees Celsius as a result of the carcasses or parts of carcasses being placed in the room; and
2. returns to a temperature of 4 degrees Celsius or less as soon as possible after the carcasses or parts of carcasses are placed in the room.
(4) Once a carcass or a part of a carcass has been cooled at a slaughter plant in accordance with subsections (1), (2) and (3), the operator of the slaughter plant shall ensure that, at all times while it is at the slaughter plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,
1. refrigerated at an internal temperature of 4 degrees Celsius or less; or
2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.
(5) Once a carcass or a part of a carcass is shipped from a slaughter plant to a free-standing meat plant in accordance with Part XIII, the operator of a free-standing meat plant who receives the carcass or part of the carcass shall ensure that, at all times while it is at the free-standing meat plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,
1. refrigerated at an internal temperature of 4 degrees Celsius or less; or
2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.

Rationale:

Effective cooling of carcasses slows down the growth of micro-organisms. After slaughter, the process of lowering the temperature of the carcass must be initiated immediately and then continued until the required temperature is met. During cooling, there may be fluctuations in the cooler temperature when warm carcasses are added to the cooler. Despite this, the temperature of the cooler cannot exceed 10 degrees Celsius at any time and must return to 4 degrees Celsius as soon as possible. Carcasses, parts of the carcasses or meat products must reach an internal temperature of 4 degrees Celsius or less for refrigerated products. Frozen carcasses, parts of the carcasses or meat products must be kept frozen in a room at -18 degrees Celsius or less. The operator should implement a system to periodically monitor and record cooler, surface and internal carcass temperatures during cooling to demonstrate that the temperatures required by O. Reg. 31/05 are achieved. Carcasses may be cooled by water or air chilling. The following table outlines suggested timeframes for poultry and rabbit carcasses to be cooled continuously to reach an internal temperature of 4 degrees Celsius or less when using water chilling:

Weight of Dressed Carcasses	Initial Time (hours) to Reach ≤ 14°C^{footnote []}	Additional Time (hours) to Reach ≤ 6°C^{footnote []}	Additional Time (hours) to Reach ≤ 4°C^{footnote []}
Under 1.8 kg	2	2	4
1.8 kg to 3.6 kg	2	4	4
3.6 kg to 5 kg	2	6	4
5 kg to 7 kg	2	8	4
7 kg to 12 kg	2	10	4
Over 12 kg	2^{footnote *[*]}	10	6

Table adapted from the Canadian Food Inspection Agency’s Manual of Procedures Chapter 19.8

The regulatory requirements contained in this guideline will be met when:

(S9.08.16.02.01) immediately after approval is given, the carcasses of rabbits and poultry are cooled, the cooling is continuous.

(S9.08.16.02.02) removed

(S9.08.16.02.03) removed

(S9.08.16.02.04) removed

(S9.08.16.02.05) removed

(S9.08.16.02.06) removed

(S9.08.16.02.07) removed

(S9.08.16.02.08) removed

(S9.08.16.02.09) removed

(S9.08.16.02.10) when carcasses are placed in the cooler, the cooler temperature does not exceed 10 degrees Celsius.

(C9.08.16.02.11) cooled carcasses, parts of carcasses or meat products are refrigerated at an internal temperature of 4 degrees Celsius or less or kept frozen.

Reference No.: C9.08.16.03 Temperature of meat products

Element: Temperature of meat products
Factor: Cooling and refrigeration
Area: Slaughter of food animals
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 51 (1)(3)(a), 83 (1)(4)(5)(6)(7)

(1) The operator of a meat plant shall ensure that no carcass, part of a carcass, meat product or ingredient is kept at the plant at a temperature or humidity level that may cause them to deteriorate or become unfit for human consumption.

(3) If the temperature exceeds 10 degrees Celsius in rooms or areas of the plant where meat products are processed, packaged, labelled or otherwise handled and where a low temperature is required for the preservation of the products, the operator shall,
1. not permit the internal temperature of the products to exceed 10 degrees Celsius.

(1) Subject to subsections (8) and (10), if a carcass or a part of a carcass at a slaughter plant receives approval under this Part for use as food, the operator of the plant shall ensure that, immediately after the approval is given, the carcass or the part of the carcass is cooled in accordance with subsections (2) to (3.1) and is kept refrigerated or frozen in accordance with subsection (4).

(4) Once a carcass or a part of a carcass has been cooled at a slaughter plant in accordance with subsections (1), (2) and (3), the operator of the slaughter plant shall ensure that, at all times while it is at the slaughter plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,
1. refrigerated at an internal temperature of 4 degrees Celsius or less; or
2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.
(5) Once a carcass or a part of a carcass is shipped from a slaughter plant to a free-standing meat plant in accordance with Part XIII, the operator of a free-standing meat plant who receives the carcass or part of the carcass shall ensure that, at all times while it is at the free-standing meat plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,
1. refrigerated at an internal temperature of 4 degrees Celsius or less; or
2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.
(6) In order to satisfy the general obligation described in subsections (4) and (5), every operator of a meat plant shall ensure that,
1. before a carcass or a part of a carcass is cut at the plant, the internal temperature of the warmest part of the carcass is 4 degrees Celsius or less; and
2. any meat or meat by-products that are cut from a carcass or a part of a carcass are kept at a temperature of 4 degrees Celsius or less.
(7) Subsections (4), (5) and (6) do not apply to,
1. a meat product during processing if the processing involves cooking, thermal processing or any other processing procedure requiring the application of heat to the product; or
2. a shelf stable meat product.

Rationale:

To slow the growth of micro-organisms, carcasses and meat products that are not shelf stable must be refrigerated to an internal temperature of 4 degrees Celsius or less, or kept frozen. Carcasses cannot be cut until they have reached a temperature of 4 degrees Celsius. Cutting and grinding meat into smaller portions results in greater microbial loads because of larger areas of exposed surfaces, more readily available water and greater oxygen penetration and availability. If the temperature of processing areas cannot be maintained at 10 degrees Celsius or less, the operator must ensure that meat temperatures do not exceed 10 degrees Celsius through monitoring the temperature of meat.

The regulatory requirements contained in this guideline will be met when:

(C9.08.16.03.01) meat products that are not shelf stable are kept refrigerated at an internal temperature of 4 degrees Celsius or less, or kept frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.

(C9.08.16.03.02) the internal temperature of products does not exceed 10 degrees Celsius at any time during processing, packaging, labelling or handling.

(C9.08.16.03.03) carcasses are not cut until the internal temperature reaches 4 degrees Celsius or less.

Reference No.: C9.08.16.04 Temperature exemptions

Element: Temperature exemptions
Factor: Cooling and refrigeration
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 83 (8) to (18)

(8) If the operator of a slaughter plant is unable to comply with subsection (1) (2) (3), (3.1), (4), or
(6) because of an emergency, an inspector may direct in writing that any of those subsections do not apply to a carcass, a part of a carcass or a meat product at the plant for the time and on the conditions that the inspector specifies.

(9) If the operator of a free-standing meat plant is unable to comply with subsection (5) or (6) because of an emergency, an inspector may direct in writing that any of those subsections do not apply to a meat product at the plant for the time and on the conditions that the inspector specifies.

(10) The cooling and temperature requirements in subsections (1) to (4) and (6) do not apply to the operator of a slaughter plant in respect of a carcass, a part of a carcass or a meat product derived from a food animal that was slaughtered in accordance with this Part and with religious practice and ritual at the plant during an exemption period if, before the beginning of the exemption period,
1. the operator submits to an inspector a request for a religious observance exemption from the temperature and cooling requirements; and
2. the inspector who receives the request under clause (a) directs in writing that the religious observance exemption from cooling and temperature requirements shall be in effect for the exemption period specified in the direction.
(11) A request for a religious observance exemption made under clause (10) (a) shall be in a form acceptable to the inspector and shall set out,
1. the period of time that the exemption is required;
2. an estimate of the number and species of food animals that will be slaughtered in accordance with the religious practice and ritual under the religious observance exemption;
3. an estimate of the amount of carcasses, parts of carcasses and meat products derived from food animals referred to in clause (b) that will be sold directly to consumers; and
4. an estimate of the amount of carcasses, parts of carcasses and meat products derived from food animals referred to in clause (b) that will be sold to persons other than consumers, if any.
(12) An inspector who receives a request from an operator of a slaughter plant for a religious observance exemption from cooling and temperature requirements shall direct that the exemption be in effect for a specified exemption period only if he or she is satisfied that,
1. all of the carcasses, parts of carcasses and meat products derived from food animals slaughtered at the plant in accordance with religious practice and ritual to which the cooling and temperature requirements in subsections (1) to (4) and (6) will not apply under the exemption, will be sold by the operator directly to consumers; or
2. the carcasses, parts of carcasses and meat products derived from food animals slaughtered at the plant in accordance with religious practice and ritual to which the cooling and temperature requirements in subsections (1) to (4) and (6) will not apply under the exemption may be sold by the operator either directly to the consumer or to any other person, but the operator will ensure that,
  1. the carcasses or parts of carcasses are treated with a microbial intervention that is sufficient to reduce or eliminate microbial loads that pose a risk to human health, except in the case of parts of carcasses that constitute inedible material or are condemned,
  2. a tag or label is firmly attached to the carcasses, parts of carcasses or meat products that are to be sold indicating to the purchaser that,
    1. the carcass of the food animal may not have been cooled immediately after slaughter, and
    2. care should be taken to ensure proper cooling temperatures and cooking temperatures are maintained prior to consumption, and
  3. any carcasses, parts of carcasses or meat products that are sold to persons other than consumers are shipped from the plant in transport containers that meet the requirements of subsection 134 (1).
(13) If an inspector directs that a religious observance exemption from cooling and temperature requirements be in effect for an exemption period, the exemption shall,
1. be in effect for the exemption period specified in the direction; and
2. exempt the operator of the slaughter plant from subsection (1), (2), (3), (3.1), (4) or (6) or from any combination of those subsections, as specified in the direction, for every day during the exemption period, subject to subsection (14).
(14) If, at the end of any working day during the exemption period, there remains at the plant any carcass, part of a carcass or meat product that has not complied with the cooling and temperature requirements of subsections (1) to (4) and (6), the operator shall ensure that,
1. the carcass, part of a carcass or meat product is cooled in accordance with subsections (2) to (3.1) and is kept refrigerated or frozen in accordance with subsection (4) starting at the end of working day; and
2. the requirements in clause (12) (b) continue to apply where applicable.
(15) If a religious observance exemption is in effect for an exemption period at a slaughter plant, the operator shall prepare daily reports in a form acceptable to the inspector during the exemption period and submit them to the inspector.
(16) A daily report required under subsection (15) shall set out,
1. the number and species of food animals slaughtered each day whose carcasses, parts of carcasses or meat products derived therefrom were subject to a religious observance exemption from cooling and temperature requirements;
2. whether the carcasses, parts of carcasses or meat products derived from the food animals have or will be sold directly to a consumer or to a person other than a consumer; and
3. where applicable, the microbial intervention that was used to comply with sub-clause (12) (b) (i).
(17) If a carcass or a part of a carcass derived from a food animal that was slaughtered in accordance with religious practice and ritual and was subject to a religious observance exemption at a slaughter plant is shipped from the slaughter plant to a freestanding meat plant, the operator of the freestanding meat plant who receives the carcass or the part of the carcass shall follow the requirements of subsections (2) to (3.1) to ensure that the carcass or part of the carcass is cooled to the required temperatures before maintaining it at the proper temperature in accordance with subsection (5).
(18) Nothing in subsection (17) shall prevent the operator of a freestanding meat plant from carrying out either of the following activities with respect to a carcass or part of a carcass referred to in subsection (17) that is received at the freestanding meat plant, if it is done on the day the food animal was slaughtered:
1. Selling the carcass or part of the carcass before it has been cooled to the required temperature.
2. Engaging in the processing of the carcass or part of the carcass before it has been cooled to the required temperature.

Rationale:

Temperature Exemption Due to an Emergency

The meat regulation allows for an inspector to give direction that the temperature requirements of section 83 may not apply for a period of time due to an emergency, for example during a power outage or short term freezer or cooler breakdown. The inspector may specify conditions in these circumstances.

Religious Observance Exemption

The regulation provides a religious observance exemption for cooling and temperature requirements. As an example, a religious observance exemption could be granted for religious events such as Eid Al-Adha or Eid-al-Fitr. An inspector may give written direction to the plant operator that exempts the carcasses from being chilled prior to release directly to the consumer or to any other persons.

The operator must submit a request for a religious observance exemption. The request must set out the:

period of time the exemption is required;
an estimate of the number and species of food animals that will be slaughtered in accordance with the religious practice and ritual under the exemption;
an estimate of the amount of carcasses, parts of carcasses and meat products from these food animals that will be sold directly to consumers; and
an estimate of the amount of carcasses, parts of carcasses and meat products from these food animals that will be sold to persons other than consumers.

An inspector who receives such a request may direct in writing that the exemption is in effect for a specified exemption period. The exemption from the regulatory requirements for cooling and temperature requirements is only applicable during the defined exemption period specified in the direction.

If the operator of a slaughter plant is permitted to sell any number of carcasses, parts of carcasses or meat products under a religious observance exemption to persons other than consumers:

all exempt carcasses or parts of carcasses (regardless if sold directly to a consumer or persons other than consumers) must be treated with a microbial intervention; and
a tag or label must be attached to all exempt carcasses, parts of carcasses or meat products and the tag or label must meet the requirements of s. 83 (12) (b) (ii).

Carcasses, parts of carcasses or meat products that are sold to persons other than consumers must be shipped from the plant in a transport container that meets the requirements of subsection 134 (1). See MPG C9.13.02.02 Transport Containers and Shipping for more information.

The operator must prepare daily reports in a form acceptable to the inspector during the exemption period and submit these reports to the inspector. The daily report must include:

the number and species of food animals slaughtered each day that were subject to the exemption;
whether the carcasses, parts of carcasses or meat products will be sold directly to a consumer or to a person other than a consumer; and
where applicable, the microbial intervention that was used.

If at the end of any working day during the exemption period, there are carcasses, parts of carcasses or meat products still at the plant that were not cooled due the religious observance exemption, these carcasses, parts of carcasses and meat products must be cooled starting at the end of the working day and kept refrigerated or frozen. Freestanding meat plants (FSMPs) may receive carcasses or parts of carcasses that were subject to a religious observance exemption. The operator of the FSMP must ensure that the carcass, part of a carcass is cooled and maintained at the required temperatures, however this does not prevent the operator from selling or processing the carcass or part of a carcass before it has been cooled.

The regulatory requirements contained in this guideline will be met when:

(C9.08.16.04.01) the operator has only sold a carcass, part of a carcass or meat product that has not been chilled according to O. Reg. 31/05 when written direction from an inspector has been provided.

(C9.08.16.04.02) carcasses, parts of carcasses and meat products exempt from cooling and temperature requirements under a religious observance exemption sold directly to the consumer or to any other persons meet the requirements of O. Reg. 31/05 s.83 (10) to (18).

Reference No.: C9.08.17.01 Inspected source of meat products

Element: Inspected source of meat products
Factor: Receiving
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84 (1)(a)(b)(c), 101 (a)(b)(c)

(1) Subject to subsections (2), (3) and (4), no person shall permit a carcass or part of a carcass to enter a meat plant unless it is derived from a food animal and,
1. has received a post mortem inspection and approval for use as food in accordance with this Part;
2. has been inspected at a registered establishment as defined in the Meat Inspection Act (Canada) and approved for use as food in accordance with that Act and the regulations made under it;
3. has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it.

No person shall permit the entry into a meat plant of a meat product unless,
1. it has been received from another meat plant that is operated by a licensee, an inspection legend has been stamped on it or applied to it in accordance with Part XII at that plant or it has been labelled in accordance with that Part at that plant;
2. it has been received from a registered establishment as defined in the Meat Inspection Act (Canada) and it has been either stamped with an inspection legend or labelled at that establishment in accordance with that Act and the regulations made under it; or
3. it has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it.

Rationale:

Meat which has not been inspected and approved for human consumption may be contaminated with parasitic or bacterial infections, which may contaminate approved products. Additionally, such meat may carry zoonotic diseases, which may be hazardous to both food handlers and consumers. The origin of such meat may be doubtful, with no guarantees that it has not originated from deadstock or diseased animals. Therefore, uninspected and unapproved meat is not permitted in meat plants licensed under the Food Safety and Quality Act, 2001. Evidence that meat has been inspected and approved is provided by the inspection stamp on carcasses, sides and quarters. For cut-up meats, boxes should be labelled showing the Ontario Approved legend, or if inspected at a federally registered establishment, the federal legend.

The regulatory requirements contained in this guideline will be met when:

(C9.08.17.01.01) only meat products inspected under the Food Safety and Quality Act, 2001, the Meat Inspection Act (Canada) or meat imported into Canada in accordance with the Meat Inspection Act (Canada) is received or is present at the meat plant.

Reference No.: C9.08.17.02 Entry of meat products into plant

Element: Entry of meat products into plant
Factor: Receiving
Area: Slaughter of food animals
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 101

No person shall permit the entry into a meat plant of a meat product unless,
1. it has been received from another meat plant that is operated by a licensee, an inspection legend has been stamped on it or applied to it in accordance with Part XII at that plant or it has been labelled in accordance with that Part at that plant;
2. it has been received from a registered establishment as defined in the Meat Inspection Act (Canada) and it has been either stamped with an inspection legend or labelled at that establishment in accordance with that Act and the regulations made under it;
3. it has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it; or
4. the meat product is not received directly from a meat plant or registered establishment referred to in clause (a) or (b) but meets the following requirements:
  1. the meat product was packaged and labelled at a meat plant or at a registered establishment referred to in clause (b) and bears an inspection legend that was stamped on it or applied in accordance with Part XII or with the Meat Inspection Act (Canada),
  2. at the time the meat product is received at the plant,
    1. the container or package on which the inspection legend has been applied has not been opened, damaged or broken, or
    2. if the inspection legend was applied both to a bulk container and to pre- packaging, the pre-packaging has not been opened, damaged or broken,
  3. in the case of a meat product that requires refrigeration, at the time the meat product is received at the plant, there is evidence to satisfy the operator of the plant that, since the meat product left the meat plant or registered establishment at which it was packaged or labelled,
    1. it has been maintained at an internal temperature of 4 degrees Celsius or less, or
    2. it has been subject to procedures that would ensure that an internal temperature of 4 degrees Celsius or less would be maintained at all times, or
  4. in the case of a meat product that is frozen, at the time the meat product is received at the plant, there is evidence to satisfy the operator of the plant that, since the meat product left the meat plant or registered establishment at which it was packaged or labelled,
    1. the meat product has been maintained in a frozen state, or
    2. it has been subject to procedures that would ensure that the meat product would remain in a frozen state at all times.

Rationale:

Meat plants are allowed to receive meat products from another provincial meat plant, from a federally registered establishment or receive imported meat products. Meat plant operators have the option of receiving inspected meat products from unlicensed facilities, such as a cold storage facility or from other businesses, provided minimum food safety requirements are met. The operator is responsible for ensuring the following requirements are met:

Meat products have been packaged and labelled at a provincially licensed meat plant, a federally registered establishment or imported under federal legislation. Meat products have been stamped or labelled with an inspection legend. This ensures the meat products come from an inspected source.
The packaging integrity has been maintained. The container or package that has the inspection legend and is closest to the meat product has not been opened, damaged or broken. This ensures the meat products were not exposed and were protected from physical damage, deterioration and contamination.
The meat products have been maintained at appropriate temperatures. There must be evidence to satisfy the operator that since the meat product left the originating meat plant or establishment that it has been maintained at 4 degrees Celsius or less or kept in a frozen state. For example:
- verifying the temperature of products at the time of receipt
- visual inspection to check that there is no product deterioration
- inspection to check for spoilage (e.g. off-odour, slimy texture)

Alternatively, there must be evidence that meat products have been subject to procedures that would ensure they were maintained at these temperatures. This could include temperature records for the product while it was at the unlicensed facility. Operators may also want to maintain good relationships with suppliers and may visit their suppliers’ facilities to ensure operations meet their expectations.

The regulatory requirements contained in this guideline will be met when:

(C9.08.17.02.01) meat products are not received by the meat plant unless they are received from a provincially licensed meat plant, a federally registered establishment, they have been imported in accordance with the Meat Inspection Act (Canada) or the meat products are not received directly from a provincially licensed plant or a federally registered establishment but meet the requirements set out in s. 101(d).

Reference No.: S9.08.18.01 Entry of emergency slaughter carcasses

Element: Entry of emergency slaughter carcasses
Factor: Emergency slaughter
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84 (2), 84.7 (1)

84. (2) The operator of a slaughter plant may receive at the plant the carcass of a food animal that was slaughtered outside of a slaughter plant in accordance with Part 8.1 if the carcass is accompanied by a certificate completed in accordance with subsection 84.7 (1), including the signed statement referred to in paragraph 6 of subsection 84.7(1).

84.7 (1) Following slaughter and exsanguination outside of a slaughter plant, the inspector who carried out the ante mortem inspection of the food animal shall complete a certificate that contains the following:

The inspector’s name.
The name of the regional veterinarian who provisionally authorized the slaughter of the animal outside of a slaughter plant and the date and time the provisional authorization was given.
Any findings from the ante mortem inspection that the inspector considers relevant.
Any conditions that were attached to the slaughter by any person with the authority to do so.
Any identifying marks or devices on the carcass.
If applicable, a signed statement that, in the inspector’s opinion, the slaughter was carried out in substantial conformity with section 84.6 and with any conditions that were attached to the slaughter by a person with the authority to do so.
The date and time of completion of exsanguination of the carcass following the slaughter of the animal.

Rationale:

The operator of a slaughter plant can only receive a carcass that was slaughtered outside of the meat plant if the carcass is accompanied by a completed emergency slaughter certificate.

The regulatory requirements contained in this guideline will be met when:

(S9.08.18.01.01) the carcass of a food animal is accompanied by an emergency slaughter certificate completed in accordance with section 84.7 (1), of O. Reg. 31/05.

Reference No.: C9.08.19.01 Protocol for hunted game

Element: Protocol for hunted game
Factor: Hunted game
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.47, 84.48, 84.54

84.47 (1) The operator of a meat plant may receive hunted game carcasses and hunted game products at the plant for the purposes of dressing, cutting, wrapping or freezing the carcasses for the owner of the carcasses or of processing for the owner of the carcasses any hunted game products that were received or derived from the carcasses at the plant if,

the operator does not have any reason to believe that the carcasses or products are contaminated;
the operator has established a hunted game protocol that satisfies the requirements set out in subsection (2); and
a director has approved the plant under section 84.48 for the purposes of receiving and processing hunted game carcasses and hunted game products.

(2) A hunted game protocol for a meat plant shall be in writing and shall specify the manner in which,

hunted game carcasses shall be dressed at the plant;
hunted game carcasses and products shall be processed, handled, packaged and stored at the plant;
facilities, equipment and utensils of the plant that are used for dressing hunted game carcasses or used for the processing, handling, packaging or storage of hunted game carcasses and products shall be cleaned and sanitized; and
the premises, facilities, equipment and utensils of the plant and food animals, carcasses and meat products at the plant shall be protected against contamination by hunted game carcasses and products.

84.48 (1) A director may refuse to approve a meat plant for the purposes of receiving and processing hunted game carcasses or hunted game products under this Part if he or she is of the opinion that,

the hunted game protocol for the plant does not comply with subsection 84.47 (2);
the protocol is insufficient to protect the premises, facilities, equipment and utensils of the plant and food animals, carcasses and meat products at the plant against contamination by hunted game carcasses and products;
the operator is not in a position to comply with the protocol; or
the operator is not in a position to comply with this Part.

(2) A director may at any time suspend or revoke an approval of a meat plant to receive and process hunted game carcasses or hunted game products, or both,

for any reason that approval could be refused under subsection (1); or
if of the opinion that the operator or a person under his or her control is not complying with the hunted game protocol or with this Part.

84.54 (1) If a director suspends or revokes the approval of a meat plant to receive hunted game carcasses and hunted game products, the operator of the plant shall ensure that,

all hunted game carcasses previously received at the plant and all hunted game products derived at the plant from such carcasses are immediately returned from the plant to the owners of carcasses; and
all hunted game products previously received at the plant and all hunted game products derived at the plant from such products are immediately returned from the plant to the persons who provided the products to the plant.

(2) Subsection (1) does not apply to a hunted game carcass or a hunted game product if,

an inspector has detained or seized the carcass or product under the Act;
the operator or an inspector has condemned the carcass or product under section 84.52 or 84.53 or is required to condemn the carcass or product under section 84.52; or
the carcass or product is inedible material.

(3) If the operator does not return all hunted game carcasses and hunted game products at the plant in accordance with subsection (1) immediately after the suspension or revocation of the approval of the plant to receive hunted game carcasses and hunted game, the operator shall,

promptly condemn any hunted game carcasses and hunted game products that the operator was required to return under subsection (1);
convey the condemned carcass and products to the inedible materials room or area of the plant; and
dispose of the condemned carcass and products in accordance with section 91.

(4) If the operator does not comply with subsection (3), an inspector may order the operator to take any of the actions described in clauses (3) (a) to (c).

(5) An inspector who makes an order under subsection (4) may attach conditions to the order if they are relevant to the condemnation and disposal.

(6) If an operator does not comply with subsection (1) or (3) or with an order made under subsection (4), an inspector may, without a hearing,

seize any hunted game carcasses or hunted game products in respect of which the operator failed to take action under subsection (1) or (3) or under an order made under subsection (4);
condemn the seized carcass and products and dispose of them or arrange for their condemnation and disposal; and
order the operator to pay for the condemnation and disposal.

Rationale:

The handling of hunted game presents a potential risk of zoonotic disease, and the safety and wholesomeness of approved meat products may be compromised by hunted game in meat plants. Improper handling and dressing of such carcasses and products prior to delivery to a meat plant presents further risk. The operator must have director approval to receive hunted game carcasses and hunted game products and a written hunted game protocol that meets all the requirements in O. Reg. 31/05 s. 84.47. A hunted game protocol must include procedures and controls that will ensure complete cleaning and sanitizing of the premises after handling hunted game as well as complete segregation of hunted game carcasses and hunted game products from approved food animal carcasses and meat products.

The regulatory requirements contained in this guideline will be met when:

(C9.08.19.01.01) the written protocol for hunted game is approved by a director and includes all of the procedures taken by plant personnel to avoid the contamination of approved carcasses and meat products derived from food animals.

(C9.08.19.01.02) removed

Reference No.: C9.08.19.02 Records of hunted game

Element: Records of hunted game
Factor: Hunted game
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.49

84.49 (1) The operator of a meat plant that receives a hunted game carcass or hunted game product shall make and keep at the plant for at least 12 months from the time at which the carcass or product was received at the plant, a record of the carcass or product in writing and in a form acceptable to a director.

(2) The record shall include,

the date on which the carcass or product was received;
the name and address of the person who delivered the carcass or product to the plant;
the name and address of the person who killed the hunted game animal;
the species and gender of the hunted game animal; and
the game seal number, if a game seal was attached to the carcass when it was received.

Rationale:

Other than hunted game meat delivered to a meat plant by status Indians, only game meat presented during or following recognized hunting seasons is to be accepted for processing. For processing of game presented by status Indians, certification of status must be provided, and a record kept of client name, status card number and the date and nature of the order. Such records must be available for review by the Ministry of Natural Resources and Forestry as well as meat inspection staff. The game seal number, if available, should also be recorded.

The regulatory requirements contained in this guideline will be met when:

(C9.08.19.02.01) records of all hunted game carcasses and hunted game products received at the plant, including dates, client name, address, species and gender of the hunted animals and game seal numbers or status card number are retained.

Reference No.: C9.08.19.03 Handling and storage of hunted game

Element: Handling and storage of hunted game
Factor: Hunted game
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.50

84.49 (1) The operator of a meat plant that receives a hunted game carcass or hunted game product shall ensure that the carcass or product is skinned, trimmed and washed in a manner that prevents contamination of the premises, facilities, equipment and utensils of the plant and food animals, carcasses, parts of carcasses or meat products at the plant.

(2) The operator of the meat plant shall ensure that every hunted game carcass and hunted game product is marked or identified as such,

in a manner that is acceptable to an inspector; and
at all times that the carcass or product is on the plant premises.

(3) The operator of the meat plant shall ensure that every dressed hunted game carcass and hunted game product is packaged and stored in a cooler or freezer at the plant in a manner that prevents it from contaminating carcasses, parts of carcasses and meat products in the cooler or freezer.

(4) The operator of the meat plant shall ensure that,

no hunted game carcass or product is in a room or area at the plant that contains a carcass or part of a carcass unless the hunted game carcass or product is stored in a cooler or freezer in accordance with subsection (3); and
no hunted game carcass or product is in a room or area at the plant that contains a meat product, unless,
1. the meat product is an ingredient in a hunted game product that will be processed using the hunted game carcass or product, or
2. the hunted game carcass or product is stored in a cooler or freezer in accordance with subsection (3).

(5) Subject to subsection (6), the operator of the meat plant shall ensure that equipment, utensils and food contact surfaces that have been in contact with a hunted game carcass, inedible material derived from such a carcass or a hunted game product are effectively cleaned and sanitized before their use in connection with a carcass, a part of a carcass or a meat product.

(6) The operator is not required to ensure that the items listed in subsection (5) are cleaned and sanitized before their use in connection with a meat product if the meat product is an ingredient in a hunted game product.

Rationale:

The handling of hunted game presents a potential risk of zoonotic disease, and the safety and wholesomeness of meat products may be compromised by the presence of hunted game animals in meat plants. Improper dressing of such carcasses or improper handling of such carcasses or products prior to delivery to a meat plant presents further risk. It is essential therefore that the practices and procedures followed by the meat plant be designed to reduce this risk by ensuring that the premises and approved food animal meat products are not contaminated by the improper handling of hunted game. The controls required to ensure that good manufacturing practices are followed include complete cleaning and sanitizing of the premises after handling hunted game carcasses as well as the complete segregation of these carcasses and meat products from approved food animal carcasses and meat products. A separate cooler for handling hunted game carcasses, parts of carcasses and meat products is desirable, but other procedures such as shrouding and providing adequate separation are also permitted. Further controls can be exercised by scheduling processing activities at times other than when hunted game carcasses are expected to be accepted at the plant. Some plants which handle a large volume of hunted game completely shut down regular processing activities during hunting season. This practice allows a great deal of control over contamination of premises and approved products.

The regulatory requirements contained in this guideline will be met when:

(C9.08.19.03.01) hunted game carcasses and hunted game products are skinned, trimmed and washed in a manner that prevents contamination of the premises, facilities, equipment and utensils and food animal carcasses, parts of carcasses and meat products.

(C9.08.19.03.02) hunted game carcasses and products are identified in an acceptable manner.

(C9.08.19.03.03) hunted game carcasses and products are packaged and stored in a manner that prevents contamination of meat products and carcasses in the plant.

(C9.08.19.03.04) all rooms, equipment, utensils and food contact surfaces that have been in contact with hunted game carcasses, products and inedible materials, are cleaned and sanitized following use.

(C9.08.19.03.05) dressing activities of hunted game carcasses are scheduled separately from processing times for meat from food animal carcasses.

(C9.08.19.03.06) hunted game carcasses, parts of carcasses and meat products are well separated from and stored in a manner that prevents the contamination of approved food animal carcasses, parts of carcasses and meat products.

(C9.08.19.03.07) plant facilities are routinely cleaned and sanitized following the processing of hunted game carcasses.

Reference No.: C9.08.19.04 Condemnation of hunted game

Element: Condemnation of hunted game
Factor: Hunted game
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.52

84.52 (1) An operator of a meat plant who knows or has reasonable grounds to suspect that a hunted game carcass or product is likely to contaminate the premises, facilities, equipment or utensils of the plant or any of the food animals, carcasses, parts of carcasses or meat products at the plant shall,

promptly condemn the carcass or product;
convey it immediately to the inedible materials room or area of the plant; and
dispose of it in accordance with section 91.

(2) An inspector may order an operator of a meat plant to take any of the actions described in clauses (1) (a) to (c) if the inspector is of the opinion that a hunted game carcass or product is likely to contaminate the premises, facilities, equipment or utensils of the plant or any of the food animals, carcasses, parts of carcasses or meat products at the plant.

(3) An inspector who makes an order under subsection (2) may attach conditions to the order if they are relevant to the condemnation and disposal.

(4) If an operator does not comply with subsection (1) or with an order made under subsection (2), an inspector may, without a hearing,

seize the hunted game carcass or product;
condemn the carcass or product and dispose of it or arrange for its condemnation and disposal; and
order the operator to pay for the condemnation and disposal.

Rationale:

Improper handling and dressing of hunted game carcasses and products prior to delivery at a meat plant presents a risk of contamination to carcasses, parts of carcasses and meat products derived from approved food animal sources and to the meat plant itself. Before hunted game carcasses and hunted game products are admitted into a meat plant, it is essential that they be assessed for suitability. Hunted game animals that have died from natural causes or that were moribund at the time of death may be a serious source of zoonotic disease, and carcasses which have obvious signs of disease or poisoning may also introduce serious contaminants. Any hunted game carcass or hunted game product that may have come from contaminated hunted game animal must be condemned. Putrefactive deterioration of carcasses is also a significant source of contamination. Before hunted game carcasses and hunted game products are refrigerated, it is essential to ensure that all portions which are contaminated with gun-shot, in a putrefactive state or otherwise contaminated are removed, to reduce the risk of contamination of the facilities or approved food animal derived meat products. The onus is on the operator to condemn hunted game carcasses and hunted game products when required.

The regulatory requirements contained in this guideline will be met when:

(C9.08.19.04.01) hunted game carcasses and hunted game products admitted into the meat plant are not visibly contaminated, show no signs of disease and are not in a state of advanced putrefaction.

(C9.08.19.04.02) all portions of hunted game carcasses and hunted game products that require trimming due to putrefaction, gun-shot or other sources of contamination are trimmed in a hygienic manner prior to refrigeration.

(C9.08.19.04.03) hunted game carcasses or products that may contaminate a meat plant, equipment, utensils, parts of carcasses or meat products are condemned by the operator and disposed of in accordance with O. Reg. 31/05 s. 91.

Reference No.: C9.08.19.05 Labelling of hunted game

Element: Labelling of hunted game
Factor: Hunted game
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: April 1, 2011

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.55

84.55 (1) The operator of a meat plant that receives hunted game carcasses or hunted game products shall ensure that every hunted game product that is produced or further processed at the plant is labelled “Consumer Owned, Not for Sale” or “Consumer Owned, Not for Sale/Propriété du consommateur – non destiné à la vente” in legible letters not less than 1.25 cm high before the product is shipped from the plant.

(2) If ink is used to stamp a label on a hunted game product directly under subsection (1), only ink that is fit for human consumption shall be used.

Rationale:

Procedures must be put in place to ensure that all hunted game carcasses and hunted game products remain properly segregated from the time of entry into a meat plant to receipt by the owner after processing to avoid approved product contamination or accidental sale. In order to ensure that all carcasses, parts of carcasses and meat products from approved food animals in a meat plant remain separate from hunted game carcasses and hunted game products it is important to have an effective identification and labelling system in place in the meat plant. All product made from hunted game must be marked with the statement “Consumer Owned, Not for Sale” or “Consumer Owned, Not for Sale/Propriété du consommateur – non destine à la vente”. To meet the letter height requirement of 1.25 cm, the words should be capitalized.

The regulatory requirements contained in this guideline will be met when:

(C9.08.19.05.01) all hunted game carcasses and/or hunted game products are effectively identified at all times while being stored and/or processed at the plant.

(C9.08.19.05.02) all hunted game products are legibly marked with the statement “Consumer Owned, Not for Sale” or “Consumer Owned, Not for Sale/Propriété du consommateur – non destiné à la vente”.

(C9.08.19.05.03) if ink is directly applied to a hunted game carcass or meat product it is marked with an ink that is fit for human consumption.

Reference No.: C9.08.19.06 Receiving and processing area for hunted game

Element: Receiving and processing area for hunted game
Factor: Hunted game
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.50 (1)(3)(4)

84.50 (1) The operator of a meat plant that receives a hunted game carcass or hunted game product shall ensure that the carcass is skinned, trimmed and washed in a manner that prevents contamination of the premises, facilities, equipment and utensils of the plant and food animals, carcasses, parts of carcasses or meat products at the plant.

(4) The operator of the meat plant shall ensure that,

no hunted game carcass or product is in a room or area at the plant that contains a carcass or part of a carcass unless the hunted game carcass or product is stored in a cooler or freezer in accordance with subsection (3); and
no hunted game carcass or product is in a room or area at the plant that contains a meat product, unless,
1. the meat product is an ingredient in a hunted game product that will be processed using the hunted game carcass or product, or
2. the hunted game carcass or product is stored in a cooler or freezer in accordance with subsection (3).

Rationale:

The handling of hunted game presents a potential risk of zoonotic disease, and the safety and wholesomeness of meat products may be compromised by the presence of hunted game animals in meat plants. Improper dressing of such carcasses and improper handling of such carcasses and products prior to delivery to a meat plant presents further risk. Freestanding meat plants may not have the necessary physical facilities required for processes such as receiving, skinning, trimming and washing wild game carcasses safely. It is essential therefore that the practices and procedures followed by the meat plant be designed to reduce this risk by ensuring that the premises and approved food animal meat products are not contaminated by the improper handling of hunted game. The controls required to ensure that good manufacturing practices are followed include complete cleaning and sanitizing of the premises after handling hunted game as well as the complete segregation of hunted game carcasses and hunted game products from approved food animal carcasses and meat products. Ideally, for hunted game processing, a freestanding meat plant will have a completely separated and fully equipped area for receiving and processing of hunted game carcasses and hunted game products. If this is not possible, control can be exercised by scheduling processing activities at times other than when hunted game carcasses and hunted game products are expected to be accepted at the plant. Some plants which handle a large volume of hunted game completely shut down regular processing activities during hunting season. This practice allows a great deal of control over contamination of premises and approved products.

The regulatory requirements contained in this guideline will be met when:

(C9.08.19.06.01) hunted game carcasses and hunted game products are received, skinned, trimmed and washed in a separate area so that contamination of the premises and food is prevented, or receiving and dressing activities of hunted game carcasses and hunted game products are scheduled separately from processing times for meat from food animals.

Reference No.: C9.08.20.01 Protocol for farm slaughtered (non-emergency) carcasses and products

Element: Protocol for farm slaughtered (non-emergency) carcasses and products
Factor: Farm slaughter (non-emergency)
Area: Slaughter of food animals
Component: Food safety
Revision date: July 1, 2019
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.38, 84.39, 84.45, 84.46

84.38 (1) The operator of a meat plant may receive a farm slaughtered carcass or part of a farm slaughtered carcass at the plant for any of the purposes described in subsection (2) so that the farm slaughtered products derived from the carcass or the part of it will be returned to the producer of the carcass for consumption by the producer or the producer’s immediate family on the producer’s premises if,

the operator does not have any reason to believe that the carcass or the part of it is contaminated;
the operator has established a farm slaughtered carcass protocol that satisfies the requirements set out in subsection (3);
a director, under section 84.39, has approved the plant for the purposes of receiving farm slaughtered carcasses; and
the operator receives the carcass or the part of it at a time approved by the director mentioned in clause (c).

(2) The purposes mentioned in subsection (1) are,

skinning the carcass or the part of it;
removing the feet from the carcass or the part of it;
cutting, wrapping or freezing the carcass or the part of it or grinding meat derived from the carcass or the part of it; and
processing ham, bacon or sausage from the carcass or the part of it if the carcass or the part of it is derived from a pig.

(3) A farm slaughtered carcass protocol for a meat plant shall be in writing and shall specify the manner in which,

farm slaughtered carcasses and parts of them shall be skinned at the plant;
farm slaughtered carcasses, parts of them and farm slaughtered products shall be processed, handled, packaged and stored at the plant;
the facilities, equipment and utensils of the plant that are used for skinning farm slaughtered carcasses and parts of them or used for the processing, handling, packaging or storage of farm slaughtered carcasses, parts of them and farm slaughtered products shall be cleaned and sanitized; and
the premises, facilities, equipment and utensils of the plant and the following items at the plant shall be protected against contamination by farm slaughtered carcasses, parts of them and farm slaughtered products:
1. food animals,
2. carcasses and parts of them that are derived from food animals and that are not farm slaughtered carcasses,
3. meat products.

84.39 (1) A director may approve a meat plant for the purposes of receiving farm slaughtered carcasses for one or more periods of time specified in the approval that fall between September 1 of any given year and April 30 of the following year.

(2) A director may refuse to approve a meat plant for the purposes of receiving farm slaughtered carcasses if of the opinion that,

the farm slaughtered carcass protocol for the plant does not comply with subsection 84.38 (3);
the protocol is insufficient to protect the premises, facilities, equipment and utensils of the plant and the following items at the plant against contamination by farm slaughtered carcasses, parts of them and farm slaughtered products:
1. food animals,
2. carcasses and parts of them that are derived from food animals and that are not farm slaughtered carcasses,
3. meat products;
the operator is not in a position to comply with the protocol; or
the operator is not in a position to comply with this Part.

(3) A director may at any time suspend or revoke an approval of a meat plant to receive farm slaughtered carcasses,

for any reason that the director could refuse to approve the plant under subsection (2); or
if of the opinion that the operator or a person under his or her control is not complying with the farm slaughtered carcass protocol, section 84 or 84.33, subsection 84.34 (6) or this Part.

84.45 (1) Subject to subsections (2) and (3), an operator of a meat plant that receives a farm slaughtered carcass or part of a farm slaughtered carcass shall ensure that all farm slaughtered products derived from the carcass or the part of it are returned from the plant to the producer of the food animal from which the carcass is derived within 28 days of receiving the carcass.

(2) If a director suspends or revokes the approval of a meat plant to receive farm slaughtered carcasses, the operator of the plant shall ensure that,

all farm slaughtered carcasses and parts of them at the plant are immediately returned from the plant to the respective producers of the food animals from which the carcasses are derived; and
all farm slaughtered products at the plant are immediately returned from the plant to the producers of the food animals from whose farm slaughtered carcasses the products are derived.

(3) Subsections (1) and (2) do not apply to a farm slaughtered carcass, a part of a farm slaughtered carcass or a farm slaughtered product if,

an inspector has detained or seized the carcass, the part of it or the product under the Act;
the operator or an inspector has condemned the carcass, the part of it or the product under section 84.43 or 84.44 or is required to condemn the carcass, the part of it or the product under section 84.43; or
the carcass, the part of it or the product is inedible material.

(4) If the operator does not return all farm slaughtered products at the plant derived from the carcass or the part of it to the producer of the carcass within the time specified in subsection (1) or if the operator does not immediately return all farm slaughtered carcasses, all parts of them and all farm slaughtered products at the plant in accordance with subsection (2) after the approval of the plant to receive farm slaughtered carcasses is suspended or revoked, the operator shall,

promptly condemn the carcass, the part of it and any farm slaughtered product derived from the carcass or the part of it;
convey the carcass, the part of it and any farm slaughtered products derived from the carcass or the part of it immediately to the inedible materials room or area of the plant; and
dispose of the carcass, the part of it and any farm slaughtered product derived from the carcass or the part of it in accordance with section 91.

(5) If the operator does not comply with subsection (4), an inspector may order the operator to take any of the actions described in clauses (4) (a) to (c).

(6) An inspector who makes an order under subsection (5) may attach conditions to the order if they are relevant to the condemnation and disposal.

(7) If an operator does not comply with subsection (1) or (2) or with an order made under subsection (5), an inspector may, without a hearing,

seize the carcass, the part of it and any farm slaughtered product derived from the carcass or the part of it;
condemn the carcass, the part of it and any farm slaughtered product derived from the carcass or the part of it and dispose of the carcass, the part of it and the farm slaughtered products or arrange for their condemnation and disposal; and
order the operator to pay for the condemnation and disposal.

84.46 (1) The operator of a meat plant that receives a farm slaughtered carcass or part of a farm slaughtered carcass shall ensure that every farm slaughtered product derived from the carcass or the part of it is labelled “Producer owned, Not for Sale” or “Producer owned, Not for Sale/Propriété de l’éleveur — non destiné à la vente” in legible letters not less than 1.25 cm high before the product is shipped from the plant.

(2) If ink is used to stamp a label on a farm slaughtered product directly under subsection (1), only ink that is fit for human consumption shall be used.

Rationale:

The term Non-Emergency Slaughter refers to the carcasses of farm slaughtered food animals that are received in accordance with O. Reg. 31/05 VIII.3 which allows entry of the carcasses into a meat plant under specific circumstances and with conditions. These carcasses are not inspected carcasses and are not approved to have a legend applied and may not be sold or distributed. Carcasses or parts of carcasses from farm slaughtered (non-emergency) food animals permitted to enter a licensed meat plant under this section of the regulation must be returned to the producer of the carcass for consumption by the producer or the producer’s immediate family on the producer’s premises. The operator of a meat plant may only receive farm slaughtered (non-emergency) carcasses if a director has approved the plant and the meat plant has a written farm slaughtered (non-emergency) carcass protocol. The farm slaughtered (non-emergency) carcass protocol is required to specify the manner which:

the carcasses and parts of them are skinned, processed, handled, packaged and stored
sanitation practices for facilities, equipment and utensils used to skin the carcasses or parts of them or the products from them
other meat products, carcasses or parts of carcasses from inspected sources are kept separate to prevent contamination

A farm slaughtered (non-emergency) carcass protocol should describe in detail the practices for identifying, labelling and record keeping. The handling of carcasses and products from farm slaughtered (non-emergency) animals presents potential food safety and zoonotic disease risks. The safety of approved meat products may be compromised by uninspected farm slaughtered (non-emergency) animals in meat plants.

The operator should consider scheduling of slaughter and dressing of inspected carcasses at times other than when farm slaughtered (non-emergency) carcasses are expected to have dressing completed (hide and feet removal).

Products made from farm slaughtered (non-emergency) carcasses must be marked with “Producer owned, Not for Sale” or “Producer owned, Not for Sale/Propriété de l’éleveur — non destiné à la vente”.

If hunted game products or inspected meat is mixed with farm slaughtered (non-emergency) products, all products will be considered farm slaughtered (non-emergency) carcass products.

All farm slaughtered (non-emergency) carcasses and products must be returned to the producer within 28 days of receiving the farm slaughtered (non-emergency) carcass from which the products were derived. This requirement exists to ensure that:

farm slaughtered (non-emergency) carcasses and products are processed in a timely manner,
the products are returned to the producer,
the products are not accidentally made available for sale and
the risk of contamination of approved and inspected meat products is minimized.

The processing of farm slaughtered (non-emergency) carcasses or products must be completed at the meat plant where the carcass was originally received and the carcasses or parts of carcasses may not be transported to another provincial meat plant for processing.

If a director suspends or revokes the meat plant’s approval to receive farm slaughtered (non-emergency) carcasses, the meat plant must immediately return all farm slaughtered (non-emergency) carcasses and products to the producer. The meat plant would no longer be permitted to receive farm slaughtered (non-emergency) carcasses or products. All carcasses and products would have to be immediately removed from the meat plant and returned to the producer.

The regulatory requirements contained in this guideline will be met when:

(C9.08.20.01.01) the farm slaughtered (non-emergency) carcass is received in accordance with O. Reg. 31/05 s. 84.38.

(C9.08.20.01.02) the plant has a written protocol approved by a director.

(C9.08.20.01.03) the written protocol developed by the meat plant operator for receiving and processing farm slaughtered (non-emergency) carcass includes all of the procedures taken by plant personnel to avoid the contamination of approved carcasses and meat products derived from food animals.

(C9.08.20.01.04) farm slaughtered (non-emergency) products are labelled “Producer owned, Not for Sale” or “Producer owned, Not for Sale/Propriété de l’éleveur — non destiné à la vente” in legible letters not less than 1.25 cm high before the products are shipped from the plant.

(C9.08.20.01.05) all products derived from a farm slaughtered (non-emergency) carcass or part of a carcass are returned to the producer within 28 days of receiving farm slaughtered (non-emergency) carcass from which the products were derived.

(C9.08.20.01.06) all farm slaughtered (non-emergency) carcasses, parts of carcasses and products are returned to the producer immediately if a director suspends or revokes the meat plant’s approval to receive farm slaughtered (non-emergency) carcasses.

Reference No.: C9.08.20.02 Records of non-emergency slaughtered carcasses and products

Element: Records of non-emergency slaughtered carcasses and products
Factor: Non-emergency slaughter
Area: Slaughter of food animals
Component: Food safety
Revision date: May 1, 2019
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.40

84.40 (1) The operator of a meat plant that receives a farm slaughtered carcass or part of a farm slaughtered carcass shall make and keep at the plant for at least 12 months from the time at which the carcass or the part of it was received at the plant, a record of the carcass in a form acceptable to a director.

(2) The record shall include,

the date on which the carcass or the part of it was received;
the name and address of the person who delivered the carcass or the part of it to the plant;
the name and address of the producer of the carcass or the part of it; and
the species of the food animal.

(3) In addition to the record required under subsection (1), the operator shall keep at the meat plant for at least 12 months from the time at which the carcass or the part of it was received at the plant, a copy of the certificate that accompanied the carcass or the part of it to the plant and that complies with subsection 84.32 (1).

Rationale:

Non-Emergency Slaughtered carcasses may only be accepted by a meat plant for processing within the time periods specified in their Director approved written Non-Emergency Slaughter protocol and in accordance with O. Reg. 31/05 s. 84.39. For Non-Emergency Slaughtered carcasses received at the meat plant, a record must be made and kept by the plant operator which includes the date the carcass received, the species, the name and address of the person delivering the carcass and name and address of the producer of the carcass. The Examination Record (with a minimum of Part 4 and 5 complete) accompanying each Non-Emergency Slaughtered carcass must also be retained by the meat plant operator. All records must be made available to meat inspection staff.

The regulatory requirements contained in this guideline will be met when:

(C9.08.20.02.01) records are kept of all Non-Emergency Slaughtered carcasses received at the meat plant, including the date the carcass was received, the species, the name and address of the person delivering the carcass and of the producer of the carcass.

(C9.08.20.02.02) Non-Emergency Slaughter examination record that accompanied the carcass must be available for each carcass and have both Part 4 and 5 completed at a minimum.

Reference No.: C9.08.20.03 Handling and storage of non-emergency slaughtered carcasses and products

Element: Handling and storage of non-emergency slaughtered carcasses and products
Factor: Non-emergency slaughter
Area: Slaughter of food animals
Component: Food safety
Revision date: May 1, 2019
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.41

84.41 (1) The operator of a meat plant that receives a farm slaughtered carcass or part of a farm slaughtered carcass shall ensure that the carcass or the part of it is skinned, trimmed and washed and the feet are removed from the carcass in a manner that prevents contamination of the premises, facilities, equipment and utensils of the plant and the following items at the plant:

Food animals.
Carcasses or parts of them that are derived from food animals and that are not farm slaughtered carcasses.
Meat products.

(2) The operator of the meat plant shall ensure that every farm slaughtered carcass, every part of a farm slaughtered carcass and every farm slaughtered product is marked or identified as such,

in a manner that is acceptable to an inspector; and
at all times that the carcass, the part of it or the product is on the plant premises.

(3) The operator of the meat plant shall ensure that every skinned farm slaughtered carcass, every part of such a carcass and every farm slaughtered product is packaged and stored in a cooler or freezer at the plant in a manner that prevents it from contaminating the following items in the cooler or freezer:

Carcasses or parts of them that are derived from food animals and that are not farm slaughtered carcasses.
Meat products.

(4) The operator of the meat plant shall ensure that,

no farm slaughtered carcass, no part of a farm slaughtered carcass or no farm slaughtered product is in a room or area at the plant that contains a carcass or part of a carcass that is derived from a food animal and that is not a farm slaughtered carcass, unless the farm slaughtered carcass, the part of it or the farm slaughtered product is stored in a cooler or freezer in accordance with subsection (3); and
no farm slaughtered carcass, no part of a farm slaughtered carcass or no farm slaughtered product is in a room or area at the plant that contains a meat product unless,
1. the meat product is an ingredient in a farm slaughtered product that will be processed using the farm slaughtered carcass, the part of it or the farm slaughtered product, or
2. the farm slaughtered carcass, the part of it or the farm slaughtered product is stored in a cooler or freezer in accordance with subsection (3).

(5) Subject to subsection (6), the operator of the meat plant shall ensure that equipment, utensils and food contact surfaces that have been in contact with a farm slaughtered carcass, a part of a farm slaughtered carcass, a farm slaughtered product or inedible material derived from such a carcass, part of such a carcass or a farm slaughtered product are effectively cleaned and sanitized before their use in connection with carcasses or parts of them that are derived from a food animal and that are not farm slaughtered carcasses or in connection with a meat product.

Rationale:

The handling of Non-Emergency Slaughtered carcasses and products presents a potential risk of zoonotic disease, and the safety and wholesomeness of approved/inspected meat products may be compromised by the presence of the Non-Emergency Slaughtered carcasses or products in meat plants. Improper handling and dressing of Non-Emergency Slaughtered carcasses prior to the delivery to a meat plant presents further risk. It is essential therefore that the practices and procedures followed by the meat plant be designed to reduce this risk by ensuring that the premises, equipment and approved/inspected meat products are not contaminated by the improper handing of Non-Emergency Slaughtered carcasses or products. The controls required to ensure that good manufacturing practices are followed include complete cleaning and sanitizing of the premises and equipment after handling Non-Emergency Slaughtered carcasses as well as complete segregation of these carcasses and products from approved/inspected carcasses and meat products. A separate cooler for handling Non-Emergency Slaughtered carcasses, parts of carcasses and products is desirable, but other procedures such as shrouding and providing adequate separation are also permitted. Further controls can be exercised by scheduling slaughter and dressing activities at times other than when Non-Emergency Slaughtered carcasses are expected to be accepted at the meat plant. Some plants handling large volumes of Non-Emergency Slaughtered carcasses may choose to completely shut down their regular slaughter and processing activities during the time period they have specified in their Director approved written protocol for receiving and processing Non-Emergency Slaughtered carcasses. This practice allows increased control over contamination of the premises and equipment and approved/inspected carcasses and meat products.

It is important to clearly understand that

when inspected meat products and Non-Emergency Slaughtered products are mixed, the end product must be considered, handled and stored as Non-Emergency Slaughtered product, and
when hunted game product and Non-Emergency Slaughtered products are mixed, the end product must be considered, handled and stored as Non-Emergency Slaughtered product.

The regulatory requirements contained in this guideline will be met when:

(C9.08.20.03.01) non-emergency slaughtered carcasses are skinned, trimmed, feet removed and washed in a manner that prevents contamination of the premises, facilities, equipment and utensils of the meat plant and approved/inspected food animals, carcasses, parts of carcasses or meat products at the meat plant.

(C9.08.20.03.02) non-emergency slaughtered carcasses and products are identified in an acceptable manner.

(C9.08.20.03.03) non-emergency slaughtered carcasses and products are packaged and stored in a manner that prevents contamination of approved/inspected meat products and carcasses in the meat plant.

(C9.08.20.03.04) all rooms, equipment, utensils and food contact surfaces that have been in contact with non-emergency slaughtered carcasses or products and inedible materials, are cleaned and sanitized following use.

(C9.08.20.03.05) dressing activities (skinning, feet removal, trimming, washing) of non-emergency slaughtered carcasses are scheduled separately from those of approved/inspected carcasses and are performed in a manner that prevents the contamination of the premises, facilities, equipment and utensils of the meat plant.

(C9.08.20.03.06) non-emergency slaughtered carcasses, parts of carcasses or products are separated from and stored in a manner that prevents the contamination of approved/inspected carcasses, parts of carcasses and meat products.

(C9.08.20.03.07) meat plant facilities are routinely cleaned and sanitized following the processing of non-emergency slaughtered carcasses and products.

Reference No.: C9.08.20.04 Condemnation of non-emergency slaughtered carcasses and products

Element: Condemnation of non-emergency slaughtered carcasses and products
Factor: Non-emergency slaughter
Area: Slaughter of food animals
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 84.42 (1), 84.43

84.42 (1) A regional veterinarian may order the operator of a meat plant to disinfect the plant if of the opinion that a farm slaughtered carcass, a part of a farm slaughtered carcass or a farm slaughtered product is likely to contaminate the premises, facilities, equipment or utensils of the plant or any of the following items at the plant:

Food animals.
Carcasses or parts of carcasses that are derived from food animals and that are not farm slaughtered carcasses.
Meat products.

84.43 (1) An operator of a meat plant who knows or has reasonable grounds to suspect that a farm slaughtered carcass, a part of a farm slaughtered carcass or a farm slaughtered product is likely to contaminate the premises, facilities, equipment or utensils of the plant or any of the items listed in the paragraphs of subsection 84.42 (1) at the plant shall,

promptly condemn the carcass, the part of it or the product;
convey it immediately to the inedible materials room or area of the plant; and
dispose of it in accordance with section 91.

(2) An inspector may order an operator of a meat plant to take any of the actions described in clauses (1) (a) to (c) if the inspector is of the opinion that a farm slaughtered carcass, a part of a farm slaughtered carcass or a farm slaughtered product is likely to contaminate the premises, facilities, equipment or utensils of the plant or any of the items listed in the paragraphs of subsection 84.42 (1) at the plant.

(3) An inspector who makes an order under subsection (2) may attach conditions to the order if they are relevant to the condemnation and disposal.

(4) If an operator does not comply with subsection (1) or with an order made under subsection (2), an inspector may, without a hearing,

seize the farm slaughtered carcass, the part of it or the farm slaughtered product;
condemn the farm slaughtered carcass, the part of it or the farm slaughtered product and dispose of it or arrange for its condemnation and disposal; and
order the operator to pay for the condemnation and disposal.

Rationale:

Improper handling and dressing of non-emergency slaughtered carcasses prior to delivery to a meat plant presents a risk of contamination of carcasses, parts of carcasses and meat products derived from approved/inspected food animal sources and the meat plant itself. Before non-emergency slaughtered carcasses are accepted into a meat plant, it is essential that they be assessed for suitability and free from contamination. Any non-emergency slaughtered carcasses that may contaminate the meat plant or approved/inspected carcasses or meat products, must be condemned. The onus is on the operator to condemn non-emergency slaughtered carcasses when required.

The regulatory requirements contained in this guideline will be met when:

(C9.08.20.04.01) Non-emergency slaughtered carcasses accepted into the meat plant must be free from contamination and show no signs of being in a state of putrefaction.

(C9.08.20.04.02) Non-emergency slaughtered carcasses or products that may contaminate a meat plant, equipment, utensils, parts of carcasses or meat products are condemned by the operator and disposed of in accordance with O. Reg. 31/05 s. 91.

Footnotes

footnote[**] Back to paragraph internal temperature
footnote[***] Back to paragraph in this weight category, the temperature to reach within the first two hours is ≤ 16 degrees Celcius

Updated: November 21, 2023

Published: March 29, 2018