Licensing and inspection

There are three levels of meat inspection in Ontario: federal, provincial and municipal.

Federal

The Canadian Food Inspection Agency (CFIA) registers and inspects meat plants that slaughter food animals and/or process meat and meat products for international and interprovincial export. Hazard Analysis Critical Control Point (HACCP) programs are mandatory in federally-registered plants.

Provincial

The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) licenses and inspects meat plants that slaughter food animals and/or process meat products for sale within the province.

Municipal

Municipally-inspected premises do not slaughter food animals and only conduct low risk processing activities of meat and meat products, which are sold direct to consumers. These premises are inspected by the Municipal Public Health Units of the Public Health Branch of the Ministry of Health and Long-Term Care (MOHLTC).

Ontario’s meat inspection program

Provincial meat inspection requirements are found in the meat regulation, O. Reg. 31/05, under the Food Safety and Quality Act, 2001. These standards are equivalent to the national standards set out in the National Meat and Poultry Regulation and Code.

Species covered by the meat regulation include beef, pork, veal, poultry, rabbit, sheep, lamb, goat, ratite (emus and ostriches) and other domestically raised animals that are slaughtered for human consumption.

Inspectors in OMAFRA's Food Inspection Branch are responsible for inspecting animals, meat and facilities at all provincially-licensed meat plants. These inspectors are supported by qualified ministry veterinarians.

Fully accredited laboratories conduct extensive microbiological and chemical testing on products and the water used in meat processing, as sampled by OMAFRA inspectors. All meat plants are professionally audited annually according to published Standards of Compliance.

In addition to its key role in assuring food safety, the Ontario meat inspection program is an important part of provincial and national animal disease surveillance programs. Inspectors are trained to recognize disease symptoms and to take the necessary samples for laboratory testing that provide early warning of any potential animal or public health threat.

Plant Audit System

The plant audit program put in place by the Ontario Ministry of Agriculture, Food and Rural Affairs is an important component of the food safety system and contributes to a strong provincial meat industry. It also allows for a close co-operation between government and licensed meat plants in maintaining and improving standards. A fact sheet on the audit system is available.