Meat Inspection in Ontario Q&A’s

What levels of inspection are available in Ontario?

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

What’s the difference and who is the regulator?

Federal registration and inspection is the responsibility of the Canadian Food Inspection Agency (CFIA). The (federal) Meat Inspection Act is the regulatory legislation. Federal plants can slaughter and process meat products. Federal plants can export out of province. HACCP is mandatory in a federal plant. Federal plants are subject to cost recovery. The CFIA determines how many inspection stations are required and the plant pays for inspection service.

Provincial licensing and inspection is the responsibility of the Ontario Ministry of Agriculture and Food (OMAF). The Food Safety and Quality Act (O. Reg. 31/05) is the applicable legislation. Provincial plants can slaughter and process meat products for sale within the province. Products from provincially licensed plants cannot be exported out of the province. Free-Standing Meat Plants (FSMPs) will also be subject to provincial inspection, phasing in beginning June 1, 2005. Inspection service is provided by the province, however there are charges when the plants do not operate efficiently.

Municipally inspected plants are the responsibility of the Municipal Public Health Units, under the Public Health Branch of the Ministry of Health and Long-Term Care (MOHLTC), under the authority of the Food Premises Regulation of the Health Protection and Promotion Act (HPPA). Municipally inspected premises do not slaughter and only conduct Category 1 processing activities, which are sold entirely on-site.