Emergency slaughter of food animals

Introduction

Ontario Regulation 31/05 (Meat) under the Food Safety and Quality Act, 2001 contains provisions for emergency slaughter outside a provincially licensed slaughter plant. Emergency slaughter may apply to escaped, injured or dangerous food animals that are otherwise healthy. There are defined circumstances, requirements and procedures for emergency slaughter to protect animal welfare and food safety since the resulting meat products may be sold, shared, donated or distributed to the public for human consumption. It may allow livestock producers to recover value for such livestock, but there are costs associated with emergency slaughter so it is possibly more economical for some livestock versus others.

Before emergency slaughter can take place, authorization from an Ontario Ministry of Agriculture, Food and Agribusiness (OMAFA) regional veterinarian is required. If authorization is not granted, the emergency slaughter cannot proceed; if authorized, the animal receives ante-mortem inspection, slaughter and bleeding outside a provincially licensed slaughter plant. The carcass is then transported to a provincially licensed slaughter plant for processing and post-mortem inspection. 

If the carcass passes inspection, it can be processed into an inspected meat product which may be sold, shared, donated or distributed for human consumption. Carcasses that do not pass inspection must be condemned and disposed of in accordance with O. Reg. 31/05.

The following is for information purposes only. For specific details, refer to Part VIII.1 of Ontario Regulation 31/05 (Meat).

Requirements for emergency slaughter

Regional veterinarian authorization

Every animal considered for emergency slaughter requires authorization from an OMAFA regional veterinarian prior to slaughter. The regional veterinarian may give authorization to a food safety inspector or appointed veterinarian but generally not to a plant operator or producer.

A regional veterinarian may authorize emergency slaughter only if:

1. The regional veterinarian confirms both of the following:
   1. The animal is fit for slaughter and otherwise healthy.
   2. Emergency slaughter is necessary because the animal meets one of the following conditions:
      • was injured recently and cannot be transported without suffering or distress
      • has escaped confinement
      • is dangerous and cannot be loaded or transported
2. A food safety inspector or appointed veterinarian is available to perform both:
   • ante-mortem inspection at the place of slaughter
   • post-mortem inspection at a provincially licensed slaughter plant within the time specified by the regional veterinarian
   • Notes:
     • Injured animal — The ante-mortem inspection can only be performed by an appointed veterinarian. They must be available in a timely manner to conduct the ante-mortem inspection so emergency slaughter can proceed without delay for animal welfare reasons. If an appointed veterinarian is not available, the emergency slaughter will not be authorized.
     • Escaped/dangerous animal — The ante-mortem inspection can be performed by either an OMAFA food safety inspector or an appointed veterinarian. If neither are available, the emergency slaughter will not be authorized.
3. A provincially licensed slaughter plant has agreed to receive the emergency slaughtered carcass.

The regional veterinarian may include conditions as part of the authorization such as:

• time, place and manner of slaughter
• how the carcass is transported to the provincially licensed slaughter plant
• time restriction from bleed out to completion of post-mortem inspection
• laboratory testing if needed
• contacting the regional veterinarian if abnormalities are found during inspection
• any other condition needed for animal welfare, health or food safety

Plant operators and producer requirements

Producers must arrange for a provincially licensed slaughter plant to receive and process the carcass before the regional veterinarian will consider authorization of emergency slaughter. Provide the plant operator with details about the animal species and age.

A slaughter plant operator’s agreement depends on several factors. Before agreeing, the operator must ensure they:

• can process the carcass in a timely fashion
• have the facilities and equipment to receive a carcass (not a live animal) of that species and age
• have a CFIA Specified Risk Materials (SRM) harvest permit (for cattle)

The regional veterinarian must be satisfied that the plant operator has agreed to receive and process the carcass and has the ability, facilities and equipment to do so.

Additional requirements for cattle

Transporters

To transport an emergency slaughtered bovine carcass, the transporter must have a CFIA SRM transport permit in place. The producer or transporter can obtain this permit by contacting the CFIA at:

• 1-800-442-2342 (Canada and U.S.)
• 613-773-2342 (local or international)

Note: CFIA SRM transport permits are not required for bison, muskox, water buffalo, cervids or yaks.

Slaughter plant operators

To receive an emergency slaughtered bovine carcass, the operator of the provincially licensed slaughter plant must have a CFIA SRM harvest permit.

• This permit is valid for one year.
• Not all provincially licensed slaughter plants hold this permit.

To get a CFIA SRM harvest permit, the operator must:

• complete form number 5405 and submit it to their local CFIA district office for approval
• have a standard operating procedure for handling emergency slaughtered bovine carcasses in the plant (required by CFIA)

Note: CFIA SRM harvest permits are not required for bison, muskox, water buffalo, cervids or yaks.

Emergency slaughter process

Remember, every emergency slaughter must be authorized by a regional veterinarian, requires ante mortem and postmortem inspection, and a provincially licensed slaughter plant must agreed to receive the carcass for processing.

Please also note that not all OMAFA provincially licensed slaughter plants are able to receive emergency slaughtered cattle carcasses.

Injured animal emergency slaughter process

1. The producer, or custodian, contacts,
   1. an operator of a local provincially licensed slaughter plant to arrange receipt and processing of livestock to be emergency slaughtered. Give them the animal's type and age information.
      • If the plant operator decides they cannot receive and process the carcass, emergency slaughter cannot proceed.
   2. an appointed veterinarian to request ante-mortem inspection of the injured animal.
      • If an appointed veterinarian cannot attend in a timely manner, the emergency slaughter cannot proceed.
2. The appointed veterinarian performs ante-mortem inspection at the place of slaughter. Be prepared to answer questions about the animal’s suitability for human consumption, including illnesses, medical treatments and withdrawal times.
   • If the appointed veterinarian determines the animal is not suitable for emergency slaughter, emergency slaughter does not proceed.
3. The appointed veterinarian contacts a regional veterinarian to request emergency slaughter authorization.
4. The regional veterinarian determines if the injured animal is suitable for emergency slaughter and may authorize the emergency slaughter and provide conditions.
   • If the regional veterinarian determines the animal is not suitable for emergency slaughter, authorization will not be provided, and emergency slaughter does not proceed.
5. If emergency slaughter is authorized, the animal can be humanely stunned and bled.
6. The appointed veterinarian attaches an OMAFA leg band to the carcass, completes required emergency slaughter documents and gives them to the producer.
   • For emergency slaughtered cattle, the transporter needs to have or obtain a CFIA SRM transport permit.
7. The producer, or custodian, loads the carcass into a leakproof conveyance that protects the carcass from contamination and public view and transports it to the plant.
8. The provincially licensed slaughter plant receives the carcass and emergency slaughter documentation.
9. The food safety inspector or appointed veterinarian at the provincially licensed slaughter plant verifies the OMAFA leg band with the emergency slaughter documentation and the carcass is processed for post-mortem inspection.
10. If the carcass passes post-mortem inspection, the carcass and/or parts are stamped and may be sold, distributed, shared or donated as food for human consumption.
    • If the carcass does not pass post-mortem inspection by a food safety inspector, a regional veterinarian is contacted for action(s) and/or disposition.
    • If the carcass does not pass post-mortem inspection by an appointed veterinarian, they may make a disposition and/or take additional actions to assess food safety (for example, sampling).

Escaped or dangerous animal emergency slaughter process

Emergency slaughter of dangerous animals can often be planned for regular plant operating hours. This typically applies to species such as bison, water buffalo and cervids. Cattle are not typically emergency slaughtered as dangerous animals.

1. The producer, or custodian, contacts an operator of a local provincially licensed slaughter plant to arrange receipt and processing of livestock to be emergency slaughtered. Give them the animal’s type and age, and situational information.
   • If the plant operator decides they cannot receive and process the carcass, emergency slaughter cannot proceed.
2. The plant operator contacts the OMAFA meat inspection area manager or a food safety inspector to request ante-mortem inspection.
   • If a food safety inspector is not available, the plant operator or producer contacts an appointed veterinarian.
   • If neither are available, the emergency slaughter cannot proceed.
3. The food safety inspector or appointed veterinarian contacts a regional veterinarian to request emergency slaughter authorization.
4. The regional veterinarian determines if the escaped or dangerous animal is suitable for emergency slaughter and may authorize it and provide conditions.
   • If the regional veterinarian determines the animal is not suitable for emergency slaughter, authorization will not be provided, and emergency slaughter does not proceed.
5. If emergency slaughter is authorized, the food safety inspector or appointed veterinarian performs ante-mortem inspection at the place of slaughter. Be prepared to answer questions about the animal’s suitability for human consumption, including illnesses, medical treatments and withdrawal times.
6. If the animal passes ante-mortem inspection, it is humanely stunned and bled.
   • If the animal does not pass ante-mortem inspection, the onsite food safety inspector or appointed veterinarian contacts the authorizing regional veterinarian for direction. This may include cancellation of the authorization and/or modification of conditions.
7. The food safety inspector or appointed veterinarian attaches an OMAFA leg band to the carcass, and completes required emergency slaughter documents and gives them to the producer.
   • For emergency slaughtered cattle, the transporter needs to have or obtain a CFIA SRM transport permit.
8. The producer or custodian, loads the carcass into a leakproof conveyance that protects the carcass from contamination and public view and transports it to the plant.
9. The provincially licensed slaughter plant receives the carcass and the emergency slaughter documentation.
10. The food safety inspector or appointed veterinarian at the provincially licensed slaughter plant verifies the OMAFA leg band with the emergency slaughter documentation and the carcass is processed for post-mortem inspection.
11. If the carcass passes post-mortem inspection, the carcass and/or parts are stamped and may be sold, distributed, shared or donated as food for human consumption.
    • If the carcass does not pass post-mortem inspection by a food safety inspector, a regional veterinarian is contacted for disposition.
    • If the carcass does not pass post-mortem inspection by an appointed veterinarian, they may make a disposition and/or take additional actions to assess food safety (for example, sampling).

Fees

Meat plant operators are responsible for fees related to emergency slaughter authorizations and inspections. The fees are set out in the Fees Regulation (O. Reg. 223/05) under the Food Safety and Quality Act, 2001.

Appointed veterinarian list

Contact us

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