Meat

 

ontario regulation 31/05

made under the

Food safety and quality Act, 2001

Made: February 2, 2005
Filed: February 10, 2005
Printed in The Ontario Gazette: February 26, 2005

MEat

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CONTENTS

PART I
INTERPRETATION AND APPLICATION

1.

Interpretation

2.

Application of Regulation

PART II
RESTRICTIONS ON SALE OF MEAT AND RELATED ACTVITIES

3.

Restrictions

4.

Persons liable

PART III
LICENCES AND INFORMATION PROVIDED TO DIRECTOR

5.

Licensed activities

6.

Application for licence

7.

No licence

8.

Time to respond

9.

Conditions of licences

10.

Transfer of licences

11.

Expiry of licences

12.

Information provided to director

PART IV
PREMISES, FACILITIES AND EQUIPMENT OF MEAT PLANTS

13.

Responsibility of operator

14.

Location

15.

Design

16.

Construction materials

17.

Lighting

18.

Temperature, ventilation and plumbing systems

19.

Drainage and sewage systems

20.

Receiving and shipping facilities

21.

Facilities for inspectors

22.

Storage facilities

23.

Cleaning and sanitizing facilities

24.

Slaughter facilities for birds

25.

Slaughter facilities for rabbits

26.

Slaughter facilities for other food animals

27.

Washroom and other facilities

28.

Dressing areas

29.

Animal pens and crates

30.

Refrigeration facilities

31.

Equipment

PART V
WATER USED IN MEAT PLANTS

32.

Drinking-water system

33.

Non-potable water system

34.

Standards for water used

35.

Testing by applicant for licence

36.

Testing by inspector

37.

Disinfection of water

38.

Order for remedial steps

39.

Operation of equipment

40.

Notice of remedial steps

41.

Re-use of water

PART VI
OPERATION OF MEAT PLANTS

42.

Operation

43.

Living or sleeping quarters

44.

Presence of other animals

45.

Premises and equipment

46.

Maintenance program

47.

Sanitation program

48.

Pest control program

49.

Authorized materials

50.

Cleaning and sanitizing

51.

Temperature and humidity of rooms

52.

Limit on contents of coolers

PART VII
PERSONNEL AT MEAT PLANTS

53.

Personal hygiene and clothing

54.

Procedures requiring change of clothing

55.

Movement of persons and products

56.

Persons with diseases

57.

Training and supervision

PART VIII
SLAUGHTER OF FOOD ANIMALS

Information and Records

58.

Information from person making delivery

59.

Record of plant operator

Handling of Food Animals

60.

Handling of animals

61.

Segregation of animals

62.

Removal of animals

63.

Entry of animal into plant

Condemnation of Food Animals

64.

Order for condemnation

65.

Other required condemnation

66.

Voluntary condemnation

Slaughter of Food Animals

67.

Required procedure

68.

Ante mortem inspection

69.

Response of non-veterinary inspector

70.

Response of veterinary inspector

71.

Order to euthanize food animals in a shipment

72.

Identification of food animal

73.

Taking animals into killing room

74.

Time for slaughter

75.

Method of slaughter

Dressing and Partial Dressing of Carcasses

76.

Dressing

77.

Partial dressing

78.

Transfer of carcasses

79.

Operating procedures

Post Mortem Inspection and Disposition of Carcasses

80.

Post mortem inspection

81.

Response of inspector

82.

Voluntary condemnation

83.

Cooling and refrigeration

Entry of Carcass into Meat Plant

84.

Entry of carcass into meat plant

PART IX
INEDIBLE MATERIALS

85.

Procedures

86.

Rooms for inedible materials

87.

Removal from rooms for inedible materials

88.

Denaturing

89.

Material intended for use in animal food

90.

Material intended for use in pet food

91.

Disposal of inedible material

PART X
MEAT PRODUCTS — PROCESS CONTROLS

92.

Prohibition

93.

Process controls

94.

Production of information to director

95.

Production of information to inspector

96.

Standards for handling and storing

97.

Processing standards

98.

Records of cooking, fermenting and smoking

99.

Thermal processing

100.

Processing of blood

101.

Entry of meat products into meat plant

102.

Mandatory condemnation

103.

Voluntary condemnation

PART XI
MEAT PRODUCT STANDARDS

104.

Standards

105.

Processing

106.

Treatment of organs

107.

Casing

108.

Composition

109.

Weight

110.

Interpretation of Table 1

PART XII
INSPECTION LEGEND, LABELLING AND PACKAGING

Inspection Legend

111.

Requirement for inspection legend

112.

Restrictions on applying inspection legend

113.

Form of inspection legend

114.

Duty to notify inspector

Labelling

115.

Requirement for labels

116.

Form of labels

117.

Label for raw meat

118.

Label for other meat products

119.

Name of meat product

120.

Listing ingredients on label

121.

Storage instructions

122.

Location of information on label

123.

Location of label

124.

Legibility of labels

125.

Shipping meat products without a label

126.

Label for inedible material

Packaging

127.

Packaging

128.

Procedures

129.

Packaging material

130.

Weights of pre-packaged meat products

PART XIII
TRANSPORTATION STANDARDS

131.

Application of Part

132.

Receiving carcasses, etc.

133.

Shipping carcasses, etc.

134.

Standards for transport containers

PART XIV
DISTRIBUTION RECORDS, RECALL PROCEDURE AND NOTICE TO THE PUBLIC

135.

Application of Part

136.

Distribution record

137.

Recall procedure

138.

Notice of defective shipping

PART XV
COMMENCEMENT

139.

Commencement

Table 1

Meat product standards

 

PART I
INTERPRETATION and Application

Interpretation

1. (1) In this Regulation,

“animal food” means food for an animal that is not a food animal, but does not include pet food;

“ante mortem inspection” means the inspection of a food animal by an inspector in accordance with Part VIII before the animal is slaughtered;

“bird” means a bird that is a food animal;

“bulk container” means a container, including a shipping container, used for a meat product, other than a container in which a meat product is packaged for intended sale by a retailer to a consumer;

“carcass” means the carcass of a food animal;

“commercial sterility” means the condition obtained in a meat product that has been processed by the application of heat, alone or in combination with other treatments, to render the meat product free from viable forms of micro-organisms, including spores, that are capable of growing in the meat product at the temperatures at which the meat product is designed to be held during distribution and storage;

“component” means an individual unit of food that is combined with one or more individual units of food to form an ingredient;

“condemn”,

(a) in respect of a food animal, means to determine that the animal is unfit for slaughter, and

(b) in respect of a carcass, a part of a carcass or a meat product derived from a food animal, to determine that the carcass, the part of the carcass or the meat product, as the case may be, is unfit for use as food;

“condemned material” means material that, under this Regulation, is condemned or required to be condemned;

“consumer” means an individual who purchases or acquires a meat product for the individual’s own use or consumption or that of the individual’s immediate family and who is acting other than in the course of carrying on business;

“container” means a package or confining band in which a meat product is or is intended to be offered for sale, but does not include a lining, a bulk container or a transport container;

“contaminated”,

(a) in respect of an animal, a carcass, a part of a carcass, a meat product, an ingredient or other food, means,

(i) containing or having been treated with or exposed to,

(A) a substance not permitted by, or in an amount in excess of limits prescribed under the Canadian Environmental Protection Act, 1999 (Canada), the Food and Drugs Act (Canada) or the Pest Control Products Act (Canada), or

(B) an ingredient, a food additive or any source of ionizing radiation not permitted by, or in excess of limits prescribed under the Food and Drugs Act (Canada),

(ii) containing or having on it any decomposed matter, foreign matter or visible extraneous material, or

(iii) containing or having been exposed to a hazard, or

(b) in respect of water, a packaging material, any other substance or thing or a condition of a premises, facilities, equipment, utensils or conveyances, means containing or having been exposed to a hazard,

and “contamination”, as a noun, has a corresponding meaning;

“denature” means to treat inedible material by giving it an appearance or character so that it cannot be mistaken for a meat product;

“dress”, as a verb,

(a) in respect of the carcass of a slaughtered food animal, other than a pig or bird, means,

(i) to remove the skin, the head and developed mammary glands and to remove the feet at the carpal and tarsal joints,

(ii) to eviscerate, and

(iii) except in the case of a sheep, goat, deer or rabbit, to split,

(b) in respect of the carcass of a slaughtered food animal that is a pig, means,

(i) 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,

(ii) to eviscerate,

(iii) if required by a regional veterinarian, to split, and

(iv) to remove the interdigital glands in the feet, if they are intended for human consumption,

(c) 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

(d) 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;

“euthanize”, as a verb in respect of a food animal at a slaughter plant, means to kill the animal for a purpose other than human consumption and “euthanasia”, as a noun, has a corresponding meaning;

“eviscerate” means,

(a) 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,

(i) the carcass is derived from a chicken whose live weight was 2.7 kg or less,

(ii) the carcass is derived from a duck whose live weight was 4 kg or less, or

(iii) the carcass is derived from other birds that a director specifies,

(b) 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, and

(c) in respect of a carcass not described in clause (a) or (b), to remove the respiratory, digestive, reproductive and urinary systems of the carcass, except the kidneys, and the other thoracic and abdominal organs;

“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;

“food contact surface” means a surface with which carcasses, parts of carcasses or meat products at a meat plant ordinarily come into contact at the plant;

“freestanding meat plant” means a premises, other than a slaughter plant, where one or more Category 1 or Category 2 activities are carried on as a business, and includes any part of the premises where hides are removed from partially dressed carcasses of food animals or carcasses, parts of carcasses or meat products from food animals are produced, processed, handled, stored, packaged, labelled, distributed or sold, but does not include a premises if,

(a) there are no Category 2 activities carried on as a business at the premises, and

(b) all of the Category 1 activities carried on as a business at the premises are carried on in respect only of meat products that the operator of the premises sells, serves or otherwise distributes directly to consumers;

“game animal” means a mammal or bird that is of a species that is wild by nature, whether it is found in the wild or has been raised in captivity, and includes deer, elk, moose, caribou, wild sheep, wild goats, bear and migratory and non-migratory game birds;

“hazard” means a biological, chemical or physical agent or factor or a condition of a food or the environment in which a food is produced, processed, handled or stored, if the agent, factor or condition, as the case may be, may directly or indirectly cause a food to be unsafe for human consumption in the absence of its control;

“hermetically sealed container” means a container that is designed to be and is secure against the entry of micro-organisms;

“hunted game animal” means a game animal that has been killed by hunting or that has been killed by a conservation officer appointed under the Fish and Wildlife Conservation Act, 1997 and whose meat products are intended for human consumption;

“hunting” has the same meaning as in the Fish and Wildlife Conservation Act, 1997 and “hunted” has a corresponding meaning;

“inedible material” means a carcass, a part of a carcass or a meat product derived from a food animal that is not intended for, or is not permitted under this Regulation, to be sold or distributed for use as food, whether or not the material is condemned material, but does not include a meat product;

“inedible materials room” means the room at a slaughter plant described in subsection 22 (2) for inedible materials;

“ingredient”, in respect of a meat product, means an individual unit of the product that is combined with one more other individual units of the product to form an integral unit of the product;

“inspection legend” means an inspection legend in the form required by section 113;

“killing room” means the room or area of a meat plant where food animals are slaughtered;

“meat” means the muscle that is derived from a carcass, that is intended for human consumption and that is associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian esophagus, whether or not the muscle is accompanied by fat, and includes those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include meat by-products, mechanically separated meat or meat to which an ingredient other than meat has been added;

“meat by-product” means the muscle associated with the lips, snout, scalp or ears of a carcass of a food animal, the blood from the carcass or the edible organs or tissues from the carcass that are intended for human consumption, but does not include meat, mechanically separated meat, or a meat by-product to which an ingredient other than a meat by product has been added;

“meat plant” means a slaughter plant or a freestanding meat plant;

“meat product”, in respect of a product derived from a food animal, means,

(a) a carcass or a part of a carcass that has received a post mortem inspection in accordance with this Regulation or the Meat Inspection Act (Canada) and that has either been approved for use as food or has been imported in accordance with that Act,

(b) meat, a meat by-product, mechanically separated meat, or a prepared meat product, or

(c) a product that is intended for human consumption and that is derived in whole or part from a carcass or a part of a carcass described in clause (a) or anything mentioned in clause (b),

but does not include inedible material;

“mechanically separated meat” means a product that is derived from a carcass of a food animal, that is intended for human consumption and that is obtained by removing the muscle tissue attached to the bones by means of mechanical separation equipment;

“operator” means a person who has responsibility for and control over the operation of a meat plant;

“packaging material” means material used to package a meat product and includes a container and a bulk container;

“partially dress”,

(a) in respect of a slaughtered food animal, other than a bird, means,

(i) to remove the developed mammary glands and the feet at the carpal and tarsal joints, if required by a regional veterinarian as a condition of issuing an authorization under section 77,

(ii) to eviscerate,

(iii) to split, except in the case of a sheep, goat, deer or calf, and

(iv) to carry out any other dressing procedures required by a regional veterinarian as a condition of issuing an authorization under section 77, and

(b) in respect of a slaughtered food animal that is a bird, other than a ratite, means,

(i) to remove the feathers and hair,

(ii) to  remove the head and the feet at the tarsal joints, if required by a regional veterinarian as a condition of issuing an authorization under section 77,

(iii) to eviscerate, if required by a regional veterinarian as a condition of issuing an authorization under section 77, and

(iv) to carry out any other dressing procedures required by a regional veterinarian as a condition of issuing an authorization under section 77;

“pet food” means food for a companion animal that is not a food animal, but does not include animal food;

“pet food processing room” means the room at a slaughter plant described in subsection 22 (3) for processing, packaging and labelling inedible material that is intended for pharmaceutical, research or therapeutic purposes, if processing, packaging or labelling the material for any of those purposes is likely to contaminate meat products at the plant, or intended for use in pet food;

“post mortem inspection” means the inspection of a carcass or a part of a carcass by an inspector in accordance with Part VIII;

“premises”, in respect of a meat plant, includes the lands, buildings and facilities of the plant;

“pre-packaged”, in respect of a meat product, means packaged in a container in the manner in which it is ordinarily sold to or used or purchased by a consumer without being repackaged and “pre-packaging” has a corresponding meaning;

“prepared meat product” means a meat product that is derived in whole or part from a carcass of a food animal that is intended for human consumption and that,

(a) is cooked, fermented or dehydrated, or

(b) contains any ingredient, other than meat, a meat by-product or mechanically separated meat, unless the ingredient is salt or a seasoning that has only been applied to the surface of the product;

“preserved”, in respect of a meat product, means salted, pickled, dried, cured, smoked or treated by other similar means permitted under this Regulation but does not include refrigerated or frozen;

“principal display panel”,

(a) in the case of a container that is mounted on a display card, means the part of the label applied to,

(i) all or part of the principal display surface of the container,

(ii) all or part of the side of the display card that is displayed or visible under normal or customary conditions of sale or use, or

(iii) both the parts described in subclauses (i) and (ii),

(b) in the case of an ornamental container, means that part of the label applied to all or part of the bottom of the container, to all or part of the principal display surface of the container or to all or part of a tag that is attached to the container, and

(c) in the case of all other containers and bulk containers, means that part of the label applied to all or part of the principal display surface of the container;

“principal display surface”,

(a) in the case of a container or bulk container that has a side or surface that is displayed or visible under normal or customary conditions of sale or use, means the total area of that side or surface, excluding the top, if any,

(b) in the case of a container or bulk container that has a lid that is the part of the container displayed or visible under normal or customary conditions of sale or use, means the total area of the top surface of the lid,

(c) in the case of a container or bulk container that does not have a side or surface that is displayed or visible under normal or customary conditions of sale or use, means any 40 per cent of the total surface area of the container, excluding the top and bottom, if any, if that 40 per cent can be displayed or visible under normal or customary conditions of sale or use,

(d) in the case of a container or bulk container that is a bag with sides of equal dimensions, means the total area of one of the sides,

(e) in the case of a container or bulk container that is a bag with sides of more than one size, means the total area of one of the largest sides, and

(f) in the case of a container that is a wrapper or confining band that is so narrow in relation to the size of the product contained that it cannot reasonably be said to have any side or surface that is displayed or visible under normal or customary conditions of sale or use, means the total area of one side of a ticket or tag attached to the container;

“processing”, in respect of a carcass, part of a carcass or a meat product, means any operation performed to prepare the carcass, the part of a carcass or the meat product for use as food and includes adding an anticoagulant to blood, aging, basting, boning, breaking, canning, coating, comminution, cooling, cooking, curing, cutting, dehydrating, emulsifying fabricating, fermenting, freezing, heating, marinating, massaging, pasteurizing, pickling, refrigerating, rinsing, rubbing, salting, slicing, smoking, tenderizing, thermal processing washing and reprocessing of previously processed products, but does not include the dressing of a carcass;

“ready-to-eat”, in respect of a meat product, means that the product that has been subjected to a process sufficient to inactivate pathogenic micro-organisms or their toxins, control spores of food borne pathogenic bacteria or control, inactivate or eliminate any other thing that is present in the product in an amount that would render the product unsafe for human consumption so that, when the product is handled and stored under appropriate conditions, it does not require further heating or processing, other than refrigeration, in order to be safe for human consumption;

“recipe”, in respect of a meat product, means a written description of,

(a) the ingredients contained in the meat product and the components of the ingredients, including food additives,

(b) the proportions of the ingredients and components mentioned in clause (a), and

(c) the method of manufacture of the product;

“regional veterinarian” means a veterinary inspector appointed by a director as a regional veterinarian;

“safe”, in respect of any food, means that, subject to subsection (3), the food is not likely to cause any adverse affect to health or safety of a person who consumes it if it is prepared and consumed by the person in accordance with its intended use;

“sanitize” means to reduce the level of micro-organisms to a level that will not compromise the safety of a meat product;

“seasoning” means a spice or seasoning listed in Division 7 of Part B of the Food and Drug Regulations made under the Food and Drugs Act (Canada);

“sell” includes offer to sell, agree to sell, barter, possess for the purposes of sale, sell on consignment and dispose of or to agree to dispose of by any method to any person for valuable consideration;

“slaughter”, in respect of a food animal, means to slaughter the animal for the purpose of human consumption;

“slaughter plant” means a premises where food animals are slaughtered, and includes any part of the premises where carcasses from food animals are dressed or carcasses, parts of carcasses or meat products derived from food animals are produced, processed, packaged, labelled, handled, stored, distributed or sold;

“spouse” means a person to whom a person is married or with whom  a person lives in a conjugal relationship outside marriage;

“transport container” includes any conveyance used for the transportation of food animals or meat products;

“veterinarian” means a person licensed under the Veterinarians Act;

“veterinary inspector” means a veterinarian appointed by a director under section 14 of the Act as an inspector;

“water activity” means the ratio of water vapour pressure of a meat product to the vapour pressure of pure water at the same temperature and pressure.

(2) In the definition of “freestanding meat plant” in subsection (1),

“Category 1 activity” means,

(a) aging or breaking of a carcass or a part of a carcass,

(b) aging, boning, comminution, cutting, fabrication, marinating, slicing or tenderizing of a meat product,

(c) packaging of a meat product for wholesale or other sale or distribution to persons other than consumers,

(d) pre-packaging of a meat product,

(e) cooking of ready-to-serve meat products for the purpose of immediate consumption, and

(f) any other processing activity performed in respect of a carcass, a part of a carcass or a meat product that in the opinion of a director presents a low risk of adversely affecting the safety for human consumption of the carcass, the part of the carcass or the meat product, as the case may be;

“Category 2 activity” means,

(a) canning, curing, dehydrating, emulsifying, fermenting or smoking of a meat product,

(b) manufacturing of a ready-to-eat meat product, other than cooking a ready-to-serve meat product for immediate consumption,

(c) processing burnt heads or feet of cattle or sheep, unfinished green tripe or casings, bile, blood products containing salt or other ingredients or reproductive organs from the carcasses of food animals,

(d) preparing mechanically separated meat, and

(e) any other processing activity performed in respect of a carcass, a part of a carcass or a meat product that in the opinion of a director presents a medium to high risk of adversely affecting the safety for human consumption of the carcass, the part of the carcass or the meat product, as the case may be.

(3) For the purposes of the definition of “safe” in subsection (1), food is not unsafe merely because its inherent nutritional or chemical properties or its inherent nature cause adverse reactions only in persons with allergies or sensitivities that are not common to the majority of persons.

(4) A reference in this Regulation to a percentage of a meat product or other substance means a reference to a percentage of the meat product or other substance by weight.

Application of Regulation

2. (1) Subject to subsections 15 (4), 16 (3), 21 (4), 23 (2), 27 (3), (4) and (5), 28 (1) and 57 (3), nothing in this Regulation applies,

(a) until April 1, 2006, to the operation of a freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms; or

(b) until October 1, 2006, to the operation of a freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products.

(2) Parts III to X, XII, XIII and XIV do not apply to the operation of a registered establishment defined in the Meat Inspection Act (Canada).

(3) A producer who owns, raises and slaughters food animals on the producer’s own premises for consumption by the producer or the producer’s immediate family is exempt from this Regulation in respect of those animals and any carcasses, parts of carcasses or meat products derived from those animals that the producer or the producer’s immediate family consume on the premises.

PART II
Restrictions on SALE of meat and related actvities

Restrictions

3. (1) No person shall sell, transport, deliver or distribute to any person any carcass, part of a carcass or meat product derived from a food animal unless,

(a) the food animal has received an ante mortem inspection and approval for slaughter in accordance with this Regulation and the carcass of the animal has received a post mortem inspection and approval for use as food in accordance with this Regulation or the regulations made under the Meat Inspection Act (Canada);

(b) the slaughter of the food animal took place at a slaughter plant operated by a licensee or at a registered establishment as defined in the Meat Inspection Act (Canada); and

(c) the carcass, the part of a carcass or the meat product, as the case may be, is stamped with an inspection legend or is labelled in accordance with this Regulation.

(2) Subsection (1) does not apply to a carcass, part of a carcass or a meat product if it has been imported into Canada in accordance with the Meat Inspection Act (Canada).

Persons liable

4. In any proceedings relating to a contravention of this Regulation, a person or entity in possession of a carcass, part of a carcass or a meat product that does not comply with this Regulation shall be deemed, in the absence of evidence to the contrary, to have possession of the carcass, part of the carcass or the meat product for the purpose of selling it unless it is for the person’s or entity’s own consumption.

Part III
Licences and information provided to Director

Licensed activities

5. (1) The following regulatable activities are licensed activities to which section 4 of the Act applies when carried on by a person who is engaged in the business of operating a slaughter plant:

1. The slaughter of food animals.

2. The dressing of carcasses.

3. The processing, handling, storage, packaging, labelling, sale and distribution of carcasses, parts of carcasses and meat products.

4. Any other activity that the person carries on in respect of operating the plant.

(2) The following regulatable activities are licensed activities to which section 4 of the Act applies when carried on by a person who is engaged in the business of operating a freestanding meat plant:

1. The removal of hides from partially dressed carcasses that have been received from a slaughter plant and that an inspector on a post mortem inspection has found fit for use as food.

2. The processing, handling, storage, packaging, labelling, sale and distribution of meat products.

3. Any other activity that the person carries on in respect of operating the plant.

(3) A person who is the operator of a registered establishment as defined in the Meat Inspection Act (Canada) is exempt from the requirement to hold a licence to carry on a licensed activity mentioned in subsection (1) or (2).

Application for licence

6. (1) An application for the issuance or renewal of a licence to operate a meat plant shall be in a form approved by the director to whom the applicant submits the application and shall be accompanied by,

(a) in the case of an initial application, the plans and specifications of the plant recommended by the regional veterinarian and the results of the water tests, if any, that section 35 require be conducted;

(b) a list of the names of all persons, including corporations, that are operators of the plant;

(c) a list of every water system that supplies water to the meat plant;

(d) all information and documents that the director requires for the purpose of determining whether the application meets the requirements of the Act and the regulations; and

(e) payment of the fee, if any, required by a regulation made by the Minister under clause 52 (a) of the Act .

(2) A person shall make a separate application and hold a separate licence in respect of each location at which the person operates a meat plant.

No licence

7. (1) Under clause 5 (1) (b) of the Act, a director may refuse to issue a licence to operate a meat plant if the director is of the opinion that, the applicant does not or will not have all of the premises, facilities, equipment and water necessary to engage in the business of operating the plant in accordance with this Regulation.

(2) Under clause 6 (1) (c) of the Act, a director may refuse to renew or may suspend or revoke a licence to operate a meat plant if the director is of the opinion that,

(a) the premises, facilities, equipment and water used by the licensee in operating the plant do not comply with this Regulation;

(b) the past or present conduct of the licensee or, if the licensee is a corporation, of its officers, its directors or any of the persons specified in the paragraphs of subsection (3) reading the references in that subsection to the applicant as references to the licensee, affords reasonable grounds to believe that the licensee will not carry on the licensed activities in accordance with the law; or

(c) the licensee has not paid in full all costs that the licensee is required to pay under section 51 of the Act.

(3) The following persons are specified for the purposes of clause 5 (1) (a) of the Act, if the applicant mentioned in that clause is a corporation:

1. Persons who have or may have a beneficial interest in the applicant.

2. Persons who exercise or may exercise control either directly or indirectly over the applicant.

3. Persons who have provided or may have provided financing either directly or indirectly to the applicant.

Time to respond

8. (1) For the purposes of subsection 5 (2) of the Act, the prescribed time within which an applicant may request a hearing by the director is 21 days after the day on which the applicant is served with the notice.

(2) For the purposes of subsection 6 (2), (4) or 9 (3) of the Act, the prescribed time within which a licensee may request a hearing by the director is 10 days after the day on which the licensee is served with the notice.

(3) For the purposes of subsection 8 (2) of the Act, the prescribed time within which the person who was the applicant or licensee may request a rehearing by the director is 10 days after the day on which the person is served with the notice.

(4) For the purposes of subsection 10 (1) of the Act, the prescribed time within which the applicant or licensee may appeal the director’s decision to the Tribunal is 15 days after the day on which the person receives notice of the decision.

Conditions of licences

9. It is a condition of every licence issued under the Act, that the licensee,

(a) comply with the Act, this Regulation and every order or direction of a director or an inspector made under the Act; and

(b) ensure that the operation of the licensee’s meat plant is carried on in accordance with this Regulation and every order or direction of a director or inspector made under the Act.

Transfer of licences

10. (1) Except as provided in this section, a licence is subject to the condition that it is not transferable.

(2) If a licensee who carries on business as a sole proprietor transfers the business to a corporation, of which the person is the only officer, director and shareholder, the corporation is entitled to have the licence transferred to it.

(3) If a licensee who carries on business as a sole proprietor transfers the business to a related person or a group of related persons, the related person or the group as a partnership, as the case may be, are entitled to have the licence transferred to them.

(4) In subsection (3),

“related person”, with respect to a licensee, means a spouse, child, parent, grandparent, grandchild of the licensee.

(5) If a licensee that carries on business as a partnership transfers the business to a corporation, of which the partners are the only officers, directors and shareholders, the corporation is entitled to have the licence transferred to it.

(6) If a licensee that carries on business as a partnership transfers the business to one of the partners who carries it on as a sole proprietorship, the sole proprietor is entitled to have the licence transferred to him or her.

(7) If a licensee that is a corporation transfers its business to another corporation and the officers, directors and shareholders of the licensee are the only officers, directors and shareholders of the new corporation, the new corporation is entitled to have the licence transferred to it.

(8) If a licensee that is a corporation, of which the only officer, director and shareholder is the same person, and the licensee transfers its business to that person who carries it on a sole proprietorship, the sole proprietor is entitled to have the licence transferred to him or her.

(9) If a licensee that is a corporation transfers its business to a partnership and the officers, directors and shareholders of the licensee are the only partners, the partnership is entitled to have the licence transferred to it.

(10) Despite anything in this section, an applicant is not entitled to the transfer of a licence if the applicant would not be entitled to the issuance of a licence for any ground under section 5 of the Act and the regulations.

(11) To apply for a transfer of a licence, an applicant shall submit an application to a director in a form approved by the director.

(12) The director shall consider the application and,

(a) approve it if the applicant is not disentitled to the transfer of the licence and pays the fee, if any, required by a regulation made by the Minister under clause 52 (a) of the Act; or

(b) refuse it if the applicant is not entitled to the transfer of the licence and serve a written notice of refusal on the applicant.

(13) A licence transferred under this section is subject to whatever conditions the regulations prescribe or a director imposes and a director may impose those conditions.

(14) Sections 9 and 10 of the Act apply to the conditions that a director imposes under subsection (13).

Expiry of licences

11. (1) Subject to subsections (2) and (3), a licence expires on March 31 next following the date of its issuance or renewal.

(2) A licence that was issued under the Meat Inspection Act (Ontario) immediately before this section comes into force with an expiry date of March 31, 2006 shall be continued as a licence to operate a slaughter plant issued under the Food Safety and Quality Act, 2001 until that date, unless the licence is surrendered, suspended or revoked before that date.

(3) An application for the renewal of a licence made to the Director on or before March 31, 2005 under the Meat Inspection Act (Ontario) on which the Director has not made a decision to renew or to refuse to renew the licence under that Act at the time this section comes into force shall be continued as an application to a director for the renewal of a licence under the Food Safety and Quality Act, 2001 and the applicant shall be deemed to hold a licence under the Act until the director under the Act makes a decision on the application to renew or to refuse to renew a licence.

(4) For the purposes of subsection 6 (6) of the Act, the prescribed time is 60 days before the licence expires.

Information provided to director

12. (1) No person shall make an alteration in a meat plant unless the operator of the plant has given written notice of the proposed alteration to a director at least 30 days before making the alteration.

(2) In this section,

“alteration”, with respect to a meat plant, means,

(a) a change for which a building permit is required,

(b) any other significant change to the plant or its premises, facilities or equipment, or

(c) a significant change in the licensed activities that are carried on at the plant or the manner in which the activities are carried on.

(3) The notice mentioned in subsection (1) shall be in a form approved by a director and shall contain,

(a) the name and address of the operator of the plant;

(b) the address of the plant;

(c) the name and address of the owner of the plant, if different than that of the operator;

(d) a description of the proposed alteration and the nature of the licensed activities to be carried out at the location that would be affected by the alteration;

(e) if the proposed alteration involves a change to the premises, facilities or equipment at the plant, the plans and specifications, if any, concerning the changes; and

(f) any other information that a director requires be included with the notice in order to determine if the proposed change complies with this Regulation.

Part IV
Premises, FAcilities and equipment of meat plants

Responsibility of operator

13. The operator of a meat plant shall ensure that it complies with this Part.

Location

14. (1) A meat plant shall be situated on land that,

(a) is readily accessible;

(b) provides or permits good drainage;

(c) is free of debris, refuse and other conditions that may interfere with its hygienic operation or contaminate carcasses, parts of carcasses or meat products; and

(d) does not provide a harbour for pests.

(2) A meat plant shall not be located in close proximity to any place where,

(a) activities are performed that are incompatible with the hygienic operation of the plant; or

(b) things or conditions exist that are likely to contaminate carcasses, parts of carcasses or meat products at the plant.

Design

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,

(a) 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;

(b) allows for inspectors to effectively perform their functions and duties;

(c) accommodates the separation of incompatible activities;

(d) allows good manufacturing practices to be followed;

(e) facilitates the humane handling of food animals;

(f) protects against the entry of birds, other than those intended for slaughter, and against insects, rodents or other pests likely to contaminate carcasses, parts of carcasses and meat products; and

(g) allows the plant to be operated in compliance with this Regulation.

(2) A room or space intended to be used as sleeping or living quarters shall not form part of or open directly into a meat plant.

(3) A meat plant shall have enough rooms or areas to accommodate the separation of incompatible activities.

(4) The rooms of a meat plant described in Column 1 of the following Table shall be designed to ensure that products flow in a single direction, from raw to finished state, if the plant is in operation on or after the date set out opposite it in Column 2:

TABLE
Date of Phase-In

 

Column 1

Column 2

Type of Meat Plant

Date of Phase-In

slaughter plant

June 1, 2005

freestanding meat plant that, in 2004, processed meat products of more than 1 million kilograms

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms

April 1, 2007

freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products

October 1, 2007

(5) All external openings of a meat plant shall be screened to prevent the entry of insects and other pests likely to contaminate carcasses, parts of carcasses and meat products.

Construction materials

16. (1) A meat plant shall be soundly constructed of materials that are suitable for their intended purpose, durable, and free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products at the plant.

(2) The floors, ceilings, doors and walls of rooms or areas in a meat plant shall be made of hard, corrosion-resistant, smooth material that is constructed to enable effective cleaning and that is impervious to moisture at locations where,

(a) food animals are slaughtered or carcasses are dressed;

(b) carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled;

(c) inedible materials or refuse are handled or stored;

(d) washroom facilities are located; and

(e) salted hides are stored, if the room is located in a building where food animals are slaughtered or carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.

(3) In a meat plant described in Column 1 of the following Table, the floors in the killing room and the rooms or areas of the plant where carcasses are dressed and carcasses, parts of carcasses, meat products or ingredients are received, processed, packaged, labelled, shipped, handled or stored, other than rooms or areas where only dry products are stored, shall be joined to the walls with leakproof coved joints, if the plant is in operation on or after the date set out opposite it in Column 2:

TABLE
Date of Phase-in

 

Column 1

Column 2

Type of Meat Plant

Date of Phase-In

slaughter plant

June 1, 2005

freestanding meat plant that, in 2004, processed meat products of more than 1 million kilograms

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms

April 1, 2007

freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products

October 1, 2007

Lighting

17. (1) A meat plant shall be equipped with adequate lighting that,

(a) meets the minimum levels of illumination set out in Column 2 of the following Table opposite the rooms or areas of the plant described in Column 1; and

(b) does not distort the colour or other appearance of food animals, carcasses, parts of carcasses, meat products or ingredients.

Table
Minimum levels of illumination

 

Column 1

Column 2

Rooms or Areas of Meat Plant

Minimum Level of Illumination

Inspection stations and plant inspection sites

800 lux

Ante mortem inspection stations

540 lux

All rooms and areas where meat products and ingredients are stored in dry storage, refrigeration facilities or freezing facilities

110 lux

Killing room and rooms and areas where carcasses are dressed or where meat products are processed, packaged or labelled

220 lux

All rooms and areas, such as maintenance closets, where there are no meat products

110 lux

(2) Rooms and areas of a meat plant where carcasses, parts of carcasses, meat products, ingredients or packaging materials are exposed, shall be equipped with light bulbs and fixtures that,

(a) do not cause contamination of the carcasses, parts of carcasses, meat products, ingredients or packaging materials during their normal operation; and

(b) can be readily and effectively cleaned.

Temperature, ventilation and plumbing systems

18. (1) A meat plant shall be equipped with heating, cooling, ventilation and plumbing systems that are adequate to meet the requirements of the activities carried out at the plant and that are designed and constructed to facilitate their effective cleaning.

(2) In addition to subsection (1), a slaughter plant shall have adequate heating and ventilation to allow inspectors at inspection stations in the killing room to work in a comfortable environment.

(3) All sinks and drains in a meat plant shall be properly equipped and maintained to prevent any odours or fumes from them from entering any room where carcasses, parts of carcasses or meat products are processed, packaged, labelled, stored or otherwise handled.

Drainage and sewage systems

19. (1) A meat plant shall have an effective system for waste and effluent removal and disposal.

(2) A meat plant shall have drainage and sewage systems that are equipped with traps and vents, that are capable of handling all waste and that segregate the effluent of human waste from other waste.

(3) The drainage and sewage systems shall be located, designed and constructed to prevent the contamination of meat products and the plant’s potable water supply.

(4) A meat plant shall be equipped with a catch basin, grease trap or interceptor for the purpose of separating solid matter from effluent.

(5) In the case of a slaughter plant, the catch basin, grease trap or interceptor shall be located in the inedible materials room of the plant only.

Receiving and shipping facilities

20. (1) A meat plant shall have facilities for receiving and shipping carcasses, meat products, ingredients and packaging materials that are adequate for the volume of carcasses, meat products, ingredients and packaging materials that are received and shipped and the size of the conveyances used in the receiving and shipping.

(2) The receiving and shipping facilities at a meat plant shall be designed and constructed in a manner that facilitates the hygienic handling of carcasses, meat products, ingredients and packaging materials.

(3) A slaughter plant shall have separate facilities, including a separate shipping door in the inedible materials room for shipping inedible materials.

Facilities for inspectors

21. (1) A slaughter plant that requires ante mortem or post mortem inspections on three days or more per week on average shall have the following facilities and services:

1. A locker or cabinet for each inspector that is capable of being locked, that is for the exclusive use of only one inspector at a time, that has a minimum volume of 0.62 cubic metres and that is suitable for the protection and storage of the inspector’s equipment and supplies.

2. If an inspector carries out post mortem inspections, access for the inspector to an inspection station that is located in the killing room in order to carry out post mortem inspections and that is acceptable to a regional veterinarian.

3. Access to a furnished office that is for the exclusive use of inspectors, that is located in an appropriate area of the plant and that has a minimum work surface measuring 0.508 metres by 1.118 metres, heating, lighting, ventilation and an electrical outlet, together with a telephone line and telephone for the exclusive use of inspectors.

(2) In addition to the requirements set out in subsection (1), a slaughter plant that, on or after April 1, 2006, requires post mortem or ante mortem inspections on five days per week in a normal work week shall provide washroom facilities that are for the exclusive use of inspectors, that are equipped with a toilet and that comply with paragraphs 1 to 6 of subsection 27 (2).

(3) A slaughter plant that requires ante mortem or post mortem inspections on fewer than three days per week on average shall have the following facilities and services:

1. A locker or cabinet for each inspector that is capable of being locked, that is for the exclusive use of only one inspector at a time, that has a minimum volume of 0.62 cubic metres and that is suitable for the protection and storage of the inspector’s equipment and supplies.

2. If an inspector carries out post mortem inspections, access for the inspector to an inspection station that is located in the killing room in order to carry out post mortem inspections and that is acceptable to a regional veterinarian.

3. Access for inspectors to a workstation and telephone line acceptable to a regional veterinarian.

(4) A freestanding meat plant described in Column 1 of the following Table shall have a locker or cabinet for each inspector that is capable of being locked, that is for the exclusive use of only one inspector at a time, that has a minimum volume of 0.62 cubic metres and that is suitable for the protection and storage of the inspector’s equipment and supplies if the plant is in operation on or after the date set out opposite it in Column 2:

TABLE
date of phase-in

 

Column 1

Column 2

Type of Freestanding Meat Plant

Date of Phase-In

freestanding meat plant that, in 2004, processed meat products of more than 1 million kilograms

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms

April 1, 2007

freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products

October 1, 2007

(5) A freestanding meat plant shall provide, to inspectors, access to a workstation and telephone line acceptable to a regional veterinarian.

(6) In addition to the other requirements set out in this section, every meat plant shall have facilities for inspectors that are adequate to allow for the effective performance of the inspection activities carried on at the plant.

Storage facilities

22. (1) A slaughter plant shall have a separate dry storage room.

(2) A slaughter plant shall have a separate room and facilities for processing, packaging, labelling or storing inedible material, other than inedible material that is intended for pharmaceutical, research or therapeutic purposes or intended for use in pet food.

(3) A slaughter plant shall have a separate room and facilities for processing, packaging and labelling inedible material that is intended for pharmaceutical, research or therapeutic purposes, if processing, packaging or labelling the material for any of those purposes is likely to contaminate meat products at the plant, or intended for use in pet food.

(4) A freestanding meat plant shall have a separate room or area for processing, packaging, labelling or storing inedible material.

Cleaning and sanitizing facilities

23. (1) A meat plant shall be equipped with adequate facilities to permit effective cleaning and sanitizing of rooms, equipment and utensils.

(2) A meat plant described in Column 1 of the following Table shall have a water sanitizer that complies with subsection (3) or an effective chemical sanitizer in the killing room and any room where carcasses are dressed and carcasses, parts of carcasses or meat products are processed, if utensils are used in the room and if the plant is in operation on or after the date set out opposite it in Column 2:

TABLE
date of phase-in

 

Column 1

Column 2

Type of Meat Plant

Date of Phase-In

slaughter plant

June 1, 2005

freestanding meat plant that, in 2004, processed meat products of more than 1 million kilograms

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms

April 1, 2007

freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products

October 1, 2007

(3) A water sanitizer shall,

(a) have a continuous supply of potable water and continuous overflow; and

(b) be capable of being maintained at a temperature of not less than 82 degrees Celsius.

Slaughter facilities for birds

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,

(a) receiving and housing birds;

(b) effective cleaning and disinfecting of crates and containers used for the conveyance of birds other than ratites;

(c) slaughtering birds;

(d) scalding carcasses, other than ratite carcasses, using equipment with overflow outlets of sufficient size to prevent clogging and discharging into or close to drains;

(e) plucking carcasses, other than carcasses of ratites;

(f) plucking or skinning the carcasses of ratites, if the plant slaughters ratites;

(g) washing carcasses using water spray equipment with sufficient water pressure to clean them;

(h) dressing carcasses;

(i) holding in a rack carcasses, other than ratite carcasses, and holding on a rail ratite carcasses that an order made under section 81 requires the operator of the plant to hold;

(j) washing carcasses using water spray equipment with sufficient water pressure to clean them; and

(k) refrigerating and storing dressed or partially dressed carcasses.

(2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.

Slaughter facilities for rabbits

25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for,

(a) receiving and housing live rabbits;

(b) effective cleaning and disinfecting of crates and containers used for the conveyance of live rabbits;

(c) slaughtering rabbits;

(d) washing carcasses using water spray equipment with sufficient water pressure to clean them;

(e) dressing carcasses;

(f) holding in a rack carcasses that an order made under section 81 requires the operator of the plant to hold;

(g) washing carcasses using water spray equipment with sufficient water pressure to clean them; and

(h) refrigerating and storing dressed carcasses.

(2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.

Slaughter facilities for other food animals

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:

1. Receiving facilities for food animals.

2. Pens for housing food animals before slaughter.

3. One or more killing rooms.

4. A restraining box or cradle in the killing room.

5. A room or area for the dressing of carcasses, which may be part of the killing rooms.

6. Head inspection racks or hooks.

7. Subject to subsection (3), a viscera truck or table.

8. Facilities for washing carcasses using water spray equipment with sufficient water pressure to clean them.

9. Facilities for refrigerating and storing dressed carcasses.

10. A rail for holding carcasses that an order made under section 81 requires the operator of the plant to hold.

(2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.

(3) If a regional veterinarian is of the opinion that the volume of food animals slaughtered at a slaughter plant is so small that a viscera truck or table is not necessary, the regional veterinarian may by order, determine that the plant is not required to have a viscera truck or table, subject to the terms and conditions, if any, contained in the order.

(4) A slaughter plant in which veal calves are slaughtered shall be equipped with a device located at a spot in the killing room sufficiently close to where the carcasses are eviscerated that the carcass can be weighed immediately after evisceration.

(5) In subsection (4),

“device” means a device approved for use in trade in accordance with the Weights and Measures Act (Canada).

Washroom and other facilities

27. (1) A meat plant shall have at least one washroom facility that meets the requirements of subsection (2).

(2) Each washroom facility at a meat plant shall meet the following requirements:

1. It shall be capable of being kept clean and sanitary.

2. It shall be lit, heated and ventilated to the outside of the plant.

3. It shall be separate from and shall not lead directly into any room where carcasses, parts of carcasses or meat products are prepared, packaged, labelled, refrigerated, stored or otherwise handled.

4. It shall be enclosed by floor to ceiling walls and full-length self-closing doors.

5. It shall be equipped with hand washing facilities that are remote functioning or timed, and be equipped with soap and single-use paper towel dispensers.

6. It shall have notices instructing users to clean their hands with soap and water immediately after using toilets.

7. Subject to subsection (5), if applicable, it shall be equipped with at least one toilet.

(3) Subsections (4) and (5) apply to a meat plant described in Column 1 of the following Table only if the plant is in operation on or after the date set out opposite it in Column 2:

TABLE
date of phase-in

 

Column 1

Column 2

Type of Meat Plant

Date of Phase-In

slaughter plant

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 1 million kilograms

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms

April 1, 2007

freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products

October 1, 2007

(4) A meat plant shall have separate washroom facilities to serve each sex of persons at the plant unless there are no more than nine persons at the plant or the total area of the plant, excluding the basement, is no more than 300 square metres, in which case the plant may have only one washroom facility if it is for the use of all persons at the plant.

(5) A meat plant shall be equipped with at least the number of toilets for each sex that are specified in Column 2 to the following Table opposite the number of persons of each sex specified in Column 1 at the plant.

Table
minimum number of toilets for each sex

 

Column 1

Column 2

Number of Persons of Each Sex at the Plant

Minimum Number of Toilets for Each Sex

Fewer than 10

1

10 to 24

2

25 to 49

3

50 to 74

4

75 to 100

5

More than 100

6 plus 1 for each additional increment of 30 persons of each sex in excess of 100

(6) A meat plant shall have,

(a) hand washing facilities that are remote functioning or timed, in the killing room and rooms or areas where carcasses are dressed; and

(b) directly drained hand washing facilities that are remote controlled or timed, in rooms or areas where meat products are processed or handled.

(7) Washroom facilities and hand washing facilities at a meat plant shall be accessible to inspectors.

(8) In this section,

“person at a meat plant” includes the operator of the plant and the operator’s employees at the plant.

Dressing areas

28. (1) A meat plant described in Column 1 of the following Table shall have a dressing room or area for employees who are required to work with carcasses, parts of carcasses or meat products if the plant is in operation on or after the date set out opposite it in Column 2:

TABLE
date of phase-in

 

Column 1

Column 2

Type of Meat Plant

Date of Phase-In

slaughter plant

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 1 million kilograms

April 1, 2006

freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms

April 1, 2007

freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products

October 1, 2007

(2) In addition to subsection (1), a slaughter plant that is in operation on or after April 1, 2006 shall have a dressing room or area for the exclusive use of persons, other than an inspector, who work with food animals at the slaughter plant.

(3) The dressing rooms or areas mentioned in subsections (1) and (2) shall be capable of being kept clean and sanitary and shall be lit, heated and ventilated.

Animal pens and crates

29. (1) A slaughter plant shall have a separate area equipped with pens or capable of accommodating crates for,

(a) the separate housing and inspection of incompatible species and classes within species of food animals;

(b) food animals considered to be a danger to other food animals;

(c) food animals that are injured or ill;

(d) food animals that the operator of the plant condemns under section 66 or is required to condemn under section 65 or by an order made under section 64; and

(e) food animals that an order made under clause 69 (2) (a) or 70 (1) (b) or (4) (b) requires the operator of the plant to hold.

(2) A slaughter plant shall be equipped for,

(a) restraining food animals for detailed inspection;

(b) conveying ill, injured or disabled food animals in a humane manner; and

(c) euthanizing food animals that have been identified as condemned in accordance with Part VIII.

(3) Floors, ramps, gangways, chutes, pens and crates used for food animals in a slaughter plant shall be,

(a) free from sharp projections or obstructions that may injure the food animals;

(b) constructed and maintained so as to provide safe footing for the food animals;

(c) constructed so that they may be maintained in a clean, dry and sanitary condition;

(d) provided with good drainage;

(e) adequately ventilated and lit; and

(f) maintained in a clean, dry and sanitary condition.

(4) In addition to subsection (3), a pen or crate used for food animals in a slaughter plant shall be designed, constructed and located so that inspectors,

(a) have ready access to the pen or crate;

(b) are readily able to view each animal in the pen, in the case of a pen; and

(c) are readily able to view the food animals that are held in any group of crates, in the case of a crate.

(5) In addition to subsections (3) and (4), a crate used for rabbits and birds other than ratites in a slaughter plant shall be,

(a) designed and constructed to prevent the protrusion of an animal from the crate;

(b) adequately ventilated;

(c) located in an area with adequate lighting; and

(d) capable of being cleaned and disinfected.

Refrigeration facilities

30. (1) A meat plant shall have,

(a) refrigeration or freezing facilities adequate for the rapid cooling of carcasses, parts of carcasses and meat products immediately after slaughter;

(b) refrigeration facilities adequate for the safe refrigeration and storage of carcasses, parts of carcasses and those meat products that require refrigeration;

(c) freezing facilities adequate for the safe freezing and storage of meat products that require freezing; and

(d) a separate area with refrigeration or freezing facilities for storage of carcasses, parts of carcasses and meat products that are detained under the Act or storage of carcasses and parts of carcasses that an order made under section 81 requires the operator of the plant to hold.

(2) Coolers at a meat plant shall be adequate to ensure that carcasses, parts of carcasses and meat products from different species of food animals are stored without coming into contact with each other.

(3) Coolers and the killing room at a meat plant shall be equipped with rails of a sufficient height to ensure that carcasses, parts of carcasses and meat products do not come into contact with the floor.

(4) A meat plant shall be equipped with,

(a) effective systems for establishing, maintaining and verifying the temperature in rooms and areas where carcasses, parts of carcasses or meat products are received, packaged, labelled, shipped, stored or otherwise handled, if the systems are necessary to ensure that the carcasses, parts of carcasses or meat products do not deteriorate in the rooms and areas; and

(b) effective systems for establishing, maintaining and verifying the temperature of rooms and areas of the plant where carcasses, parts of carcasses or meat products are processed or are refrigerated or frozen.

(5) Every room in a meat plant where pork products are frozen for destruction of Trichinella spiralis or meat products are frozen to destroy parasites shall contain a self recording temperature indicating device that is calibrated and maintained in proper working order.

(6) Every piece of equipment or room in a meat plant where meat products packed in hermetically sealed containers are incubated shall contain a self recording temperature indicating device that is calibrated and maintained in proper working order.

Equipment

31. (1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

(2) Equipment and utensils that are used on carcasses, parts of carcasses or meat products in rooms or areas of a meat plant where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled shall meet the following requirements:

1. They shall be effective for their intended purpose.

2. They shall be constructed of corrosion resistant materials that,

i. are free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products, and

ii. do not transmit odour or taste.

3. They shall be capable of withstanding repeated cleaning and sanitizing.

4. They shall be accessible for cleaning, servicing and inspection or easily disassembled for those purposes.

(3) Food contact surfaces in a meat plant shall be,

(a) non absorbent, unaffected by food and free of constituents that are likely to contaminate or otherwise adversely affect the quality of carcasses, parts of carcasses, meat products and ingredients;

(b) designed and constructed in a manner and using materials that minimize the adherence of food;

(c) smooth and free from pitting, cracks or chipping;

(d) free of sharp internal angles, corners in which a meat product or part of a meat product could be trapped, crevices and unnecessary ridges or indentations; and

(e) capable of withstanding repeated cleaning and sanitizing.

(4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

(5) A slaughter plant shall have appropriate equipment at the plant for,

(a) the hygienic collecting, conveying, storing, handling and disposal of inedible material; and

(b) the hygienic processing, packaging and labelling of inedible material that is intended for use in pet food, animal food or for pharmaceutical, research or therapeutic purposes.

Part V
WATER USED in meat plants

Drinking-water system

32. (1) The operator of a meat plant shall ensure that it has a system to supply the plant with potable hot and cold running water that is protected against contamination.

(2) The operator of a meat plant shall ensure that the plant has a water-sampling tap installed in an accessible location in the plumbing of the plant that is,

(a) at or near where the water from the drinking-water system enters the plant;

(b) upstream from all other plumbing fixtures; and

(c) acceptable to an inspector. 

(3) The operator shall ensure that the water-sampling tap is only used for sampling the water.

(4) The operator shall ensure that the plant has a back-flow prevention device installed immediately downstream of the water-sampling tap to prevent water from the plant’s plumbing from re-entering the drinking-water system.

Non-potable water system

33. In addition to a drinking-water system, a meat plant may be supplied with a system of non-potable water if,

(a) the system is not connected to a drinking-water system;

(b) the piping of the system is identified by markings that are permanent, distinct and easily recognized; and

(c) no outlet from the system is located where it can discharge into,

(i) a sink or lavatory,

(ii) a fixture into which an outlet from a drinking-water system is discharged, or

(iii) a fixture that is used for a purpose related to the processing, packaging, labelling, storing or other handling of carcasses, parts of carcasses, meat products or ingredients.

Standards for water used

34. (1) The operator of a meat plant shall ensure that all water used at the plant is,

(a) potable, subject to subsection (4);

(b) adequate in quantity and pressure to serve the needs of the plant;

(c) stored and distributed in a manner that prevents the contamination of the water; and

(d) monitored to ensure that the temperature is appropriate for the activity for which the water is used.

(2) The operator of a meat plant shall ensure that all ice used at the plant is,

(a) made with potable water;

(b) free of toxic substances; and

(c) stored and handled in a manner that prevents the contamination of the ice.

(3) The operator of a meat plant shall ensure that all steam used at the plant that may come into contact with a carcass, a part of a carcass, a meat product, an ingredient, packaging material or a food contact surface is,

(a) generated from potable water;

(b) free of toxic substances; and

(c) adequate in pressure to serve the needs of the plant.

(4) Non-potable water may be used at a meat plant if it is used,

(a) exclusively for fire protection, boilers or auxiliary services not related to carrying on licensed activities at the plant; and

(b) in a manner that will not contaminate a carcass, a part of a carcass, a meat product or an ingredient, except if it is used for fire protection.

Testing by applicant for licence

35. (1) Subject to subsection (4), when applying for a licence to operate a meat plant, a person shall have the water of the plant’s drinking-water system tested in accordance with this section to determine if the water meets the microbiological standards set out in Schedule 1 to Ontario Regulation 169/03 (Ontario Drinking-Water Quality Standards) made under the Safe Drinking Water Act, 2002.

(2) The tests shall be conducted,

(a) by a person who holds a drinking-water testing licence within the meaning of the Safe Drinking Water Act, 2002 and at the laboratory specified in the licence; or

(b) at a laboratory located outside Ontario that is an eligible laboratory under subsection 11 (4) of the Safe Drinking Water Act, 2002.

(3) The applicant for a licence to operate a meat plant shall provide the person doing the testing with samples of water at the plant taken at a location in the plumbing of the plant that is downstream of the water-sampling tap that subsection 32 (2) requires.

(4) An applicant for a licence to operate a meat plant is not required to have the water of the plant’s drinking-water system tested under subsection (1) if,

(a) a licensee has operated the meat plant at any time in the 30 days before the day on which the applicant applied for a licence; and

(b) a director is satisfied in the circumstances that it is not necessary to have the testing done and so advises the applicant.

Testing by inspector

36. (1) An inspector may, at the risk and expense of the operator of a meat plant, take samples of the drinking water supplied to or used at the plant and have the samples tested to determine if the water meets the standards prescribed as the drinking-water quality standards for the purpose of the Safe Drinking Water Act, 2002.

(2) The tests shall be conducted,

(a) by a person who holds a drinking-water testing licence within the meaning of the Safe Drinking Water Act, 2002 and at the laboratory specified in the licence; or

(b) at a laboratory located outside Ontario that is an eligible laboratory under subsection 11 (4) of the Safe Drinking Water Act, 2002.

Disinfection of water

37. (1) The operator of a meat plant shall ensure that all drinking water used at the plant that is not from any of the sources described in subsection (2) is disinfected using water disinfection equipment that is designed and constructed to be capable of producing water that meets the standards prescribed as the drinking-water quality standards for the purpose of the Safe Drinking Water Act, 2002.

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

(a) a large municipal residential system or a small municipal residential system, as those terms are defined in subsection 1 (1) of Ontario Regulation 170/03 (Drinking-Water Systems) made under the Safe Drinking Water Act, 2002; and

(b) a large municipal non-residential system, a small municipal non-residential system, a non-municipal year-round residential system, a non-municipal seasonal residential system, a large non-municipal non-residential system or a small non-municipal non-residential system, as those terms are defined in subsection 1 (1) of Ontario Regulation 170/03 (Drinking-Water Systems) made under the Safe Drinking Water Act, 2002, if the owner and operating authority of the system provides and operates treatment equipment in accordance with sections 2-2 to 2-6 of Schedule 2 to that regulation.

(3) If drinking water supplied to a meat plant is from a system described in subsection (2), the owner of the system shall, upon request of a director, provide to the director any of the information that section 12 of Ontario Regulation 170/03 (Drinking-Water Systems) made under the Safe Drinking Water Act, 2002 requires the owner to make available for inspection.

Order for remedial steps

38. (1) In accordance with section 32 of the Act, if drinking water used in a meat plant does not meet a standard prescribed as a drinking-water quality standard for the purpose of the Safe Drinking Water Act, 2002, an inspector may order the operator of the plant to take the steps that are necessary to ensure that the water meets the standard, including installing at the plant effective water disinfection or water treatment equipment.

(2) If the medical officer of health has directed the operator of a meat plant to take steps under section 2 of Ontario Regulation 169/03 (Ontario Drinking-Water Quality Standards) made under the Safe Drinking Water Act, 2002, the steps that an inspector orders under subsection (1) shall be in addition to the steps that the medical officer of health directs.

Operation of equipment

39. The operator of a meat plant shall ensure that any water disinfection or water treatment equipment used at the plant is operated and maintained in accordance with the manufacturer’s instructions.

Notice of remedial steps

40. If the owner of a drinking-water system or the operating authority for the system under Schedule 17 or 18 to Ontario Regulation 170/03 (Drinking-Water Systems) made under the Safe Drinking Water Act, 2002 has notified the operator of a meat plant to use an alternate source of drinking water or to bring water to a rapid rolling boil for at least one minute before use, the operator of the meat plant shall immediately inform an inspector, if an inspector is on-site, and the regional veterinarian.

Re-use of water

41. (1) The operator of a meat plant shall ensure that no water is re-used at the plant unless a regional veterinarian is satisfied that the re-use of the water will not contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and has approved the re-use in writing.

(2) The regional veterinarian can attach conditions to an approval given under subsection (1) if the conditions relate to avoiding having the re-use of water contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and the operator shall comply with the conditions.

(3) Subsection (1) does not apply to container cooling water that meets the requirements of clause 99 (4) (l).

(4) If a regional veterinarian provides written approval to re-use water at the plant, the re-used water may be non-potable, despite section 34, if the regional veterinarian is satisfied that using non-potable water will not contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and indicates in the approval that the re-used water may be non-potable.

Part VI
oPeration of meat plants

Operation

42. The operator of a meat plant shall ensure that it is operated and maintained in a manner that,

(a) 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; and

(b) allows for inspectors to effectively perform their functions and duties.

Living or sleeping quarters

43. No person shall use, as living or sleeping quarters, any room or area that forms part of or opens directly into a meat plant.

Presence of other animals

44. (1) Subject to subsections (2) and (4), no person shall permit any animal, other than a food animal that is to be slaughtered or euthanized in accordance with this Regulation, to be in any room or area of the meat plant.

(2) A service dog serving as a guide for a blind person or for a person with another medical disability who requires the use of the dog as a guide is permitted to be in an area of the meat plant,

(a) where food is served, sold or offered for sale to consumers; or

(b) that does not contain food animals and that is not used for the receiving, processing, packaging, labelling, shipping, handling or storing of carcasses, parts of carcasses or meat products.

(3) For the purposes of subsection (2), a dog is a service dog for a person with a medical disability if,

(a) it is readily apparent to an average person that the dog functions as a guide for the person; or

(b) the person can provide, on request, a letter from a physician or nurse confirming that the person requires the use of the dog as a guide.

(4) The operator of a meat plant may keep one or more guard animals on the plant premises if the operator ensures that,

(a) the guard animals are not permitted to enter the plant buildings or any other area of the premises that contains food animals or where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, handled or stored; and

(b) the guard animals are kept under appropriate restraints, so that their presence at the premises does not intimidate or otherwise impede inspectors from gaining access to plant facilities and operations or effectively performing their functions and duties under the Act and this Regulation.

Premises and equipment

45. (1) The operator of a meat plant shall ensure that the premises, equipment and utensils of the plant are maintained in good repair, in such a way as to minimize the risk of contamination of carcasses, parts of carcasses and meat products at the plant.

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

Maintenance program

46. (1) The operator of a meat plant shall establish and maintain a written maintenance program for the premises, equipment and utensils of the plant.

(2) The maintenance program shall include,

(a) effective schedules, procedures and methods for maintaining the premises, equipment and utensils of the plant in good repair; and

(b) effective measures to prevent contamination of the premises, equipment, utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the plant, including effective schedules, procedures and methods for,

(i) ensuring that meat products are not contaminated, and

(ii) ensuring the supply of potable water.

(3) The operator shall ensure that the maintenance program is implemented and complied with.

(4) The operator shall ensure that the implementation and results of the maintenance program are regularly monitored to ensure that the program is complied with and is effective.

(5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.

(6) The operator shall keep the written records required by subsection (5) at the plant at least until the anniversary of the date on which they are made.

(7) The operator shall make the changes to the maintenance program that are necessary to ensure that it continues to meet the requirements of this section.

Sanitation program

47. (1) The operator of a meat plant shall establish and maintain a written sanitation program for the premises, equipment and utensils of the plant.

(2) The sanitation program shall include effective measures to prevent contamination of the premises, equipment, utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the plant including schedules, procedures and measures to ensure the effective cleaning and sanitation of the premises, equipment and utensils of the plant.

(3) The operator shall ensure that the sanitation program is implemented and complied with.

(4) The operator shall ensure that implementation and results of the sanitation program are regularly monitored to ensure that the program is complied with and is effective.

(5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.

(6) The operator shall ensure that for each day the plant operates, and before beginning operations on that day, the operator or plant employees shall conduct a pre-operational inspection of the premises, equipment and utensils of the plant to ensure that the plant complies with its sanitation program.

(7) The operator shall ensure that written records of the results of each pre-operational inspections mentioned in subsection (6) are made at the time of the inspection.

(8) The operator shall ensure that operations at the plant do not commence until the plant complies with its sanitation program.

(9) The operator shall keep all written records required by subsection (5) or (7) at the plant at least until the anniversary of the date on which they are made.

(10) The operator shall make the changes to the sanitation program that are necessary to ensure that it continues to meet the requirements of this section.

Pest control program

48. (1) The operator of a meat plant shall establish and maintain a written pest control program for the premises of the plant.

(2) The pest control program shall include effective measures, including effective schedules, procedures and methods, to prevent the contamination, by pests, of the premises, equipment and utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the premises.

(3) The operator shall ensure that the pest control program is implemented and complied with.

(4) The operator shall ensure that the implementation and results of the pest control program are regularly monitored to ensure that the pest control program is complied with and is effective.

(5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.

(6) The operator shall keep all written records required by subsection (5) at the plant at least until the anniversary of the date on which they are made.

(7) The operator shall make the changes to the pest control program that are necessary to ensure that it continues to meet the requirements of this section.

Authorized materials

49. (1) The operator of a meat plant shall ensure that the only materials, coatings and chemical agents used in the killing room or the rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are received, processed, packaged, labelled, shipped, stored or otherwise handled are durable and free from constituents that are likely to contaminate carcasses, parts of carcasses, meat products or ingredients.

(2) The operator shall ensure that the materials, coatings or chemical agents that are used in the plant are,

(a) stored separately in their original containers bearing their original labels and in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients; and

(b) used in accordance with the manufacturer’s directions, by a person trained in their use, and in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients.

Cleaning and sanitizing

50. (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.

(2) If it is necessary to do so to ensure that the carcasses, parts of carcasses, meat products or ingredients are not contaminated, the operator shall ensure that carcasses, parts of carcasses, meat products and ingredients are removed or properly protected before the cleaning and sanitizing mentioned in subsection (1) is done and before maintenance of the plant, including the servicing of equipment, is undertaken.

(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.

(4) The operator shall ensure that the facilities, equipment and utensils mentioned in subsection (1) are effectively cleaned and sanitized at the end of each working day or, if there is more than one shift in a working day, at the end of each shift.

(5) The operator shall ensure that the equipment and utensils mentioned in subsection (1) are cleaned and sanitized in an area that is,

(a) designed and located to prevent the contamination of carcasses, parts of carcasses, meat products and ingredients; and

(b) if it is practicable, is used exclusively for that purpose.

(6) The operator shall ensure that equipment that is used to collect or convey inedible material within a meat plant is,

(a) marked to indicate its intended use and not used for any other purpose;

(b) effectively cleaned and sanitized immediately before leaving the inedible materials room and entering any other area of the plant;

(c) kept in good repair; and

(d) kept in a storage room or area provided for that purpose.

(7) The operator shall ensure that a crate or other container used to transport live birds or rabbits to the plant is effectively cleaned and sanitized in an appropriate area,

(a) before the crate or container leaves the plant, if it is immediately removed from the plant; and

(b) before the crate or container is moved to any other area of the plant, otherwise.

(8) The operator shall ensure that any cleaning equipment that is used at the meat plant is handled, maintained and stored in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients.

Temperature and humidity of rooms

51. (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.

(2) Subject to subsection (3), the operator shall not permit the temperature to exceed 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.

(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,

(a) not permit the internal temperature of the products to exceed 10 degrees Celsius; and

(b) have the rooms or areas and the equipment and utensils used in them effectively cleaned and sanitized every four hours.

(4) If carcasses, parts of carcasses or meat products are frozen, the operator shall ensure that the temperature of the freezer is maintained at minus 18 degrees Celsius or lower.

(5) The operator shall ensure that the temperature and humidity of every room at the plant where meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled are controlled to prevent the formation of condensation on the walls and ceilings of the room and the equipment used in the room.

Limit on contents of coolers

52. (1) A regional veterinarian may limit the number of carcasses, parts of carcasses and meat products placed in coolers at a meat plant so that,

(a) the temperature required by subsection 83 (6) for refrigeration can be maintained in the coolers; and

(b) inspectors have reasonable access to them.

(2) A regional veterinarian who imposes a limit under subsection (1) shall so advise the operator of the plant and the operator shall ensure that the number of carcasses and parts of carcasses placed in coolers at the plant do not exceed the limit.

Part VII
Personnel at meat plants

Personal hygiene and clothing

53. (1) The operator of a meat plant shall ensure that every person at the plant engaged in the processing, packaging, labelling, handling or storing of a carcass, a part of a carcass or a meat product and any other person who enters a room or area of the plant where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored keeps their hands clean at all times.

(2) Without limiting the generality of subsection (1), the operator shall ensure that every person whom that subsection requires to keep clean hands washes their hands thoroughly with soap and water,

(a) after handling any animal;

(b) after handling or otherwise coming into contact with raw meat products;

(c) between handling meat products that are incompatible with each other;

(d) after handling or otherwise coming into contact with chemical agents, pallets or any other substance or thing that is a hazard to meat products;

(e) after handling or otherwise coming into contact with inedible materials or refuse;

(f) after handling or otherwise coming into contact with containers used for inedible material or refuse;

(g) before exiting the inedible materials room;

(h) before exiting a washroom facility;

(i) each time their hands have been exposed to any other possible sources of contamination;

(j) each time upon entering a room where food animals are slaughtered, where carcasses are dressed, or where carcasses, parts of carcasses or meat products are processed, packaged, labelled or handled; and

(k) each time upon exiting the killing room.

(3) The operator of a meat plant shall ensure that every person at the plant washes and sanitizes hands and gloves before handling ready-to-eat meat products and wears those gloves when handling ready-to-eat meat products.

(4) The operator of a meat plant shall ensure that any person who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed,

(a) wears sanitary clothing;

(b) wears a sanitary hair covering, including a beard covering if applicable, acceptable to a regional veterinarian;

(c) if the person is wearing gloves, wears gloves that are sound, clean and sanitary;

(d) keeps personal protective equipment clean and sanitary at all times if the person wears that equipment; and

(e) wears clean footwear and, if necessary to protect carcasses, parts of carcasses or meat products from contamination, uses a footwear dip to effectively clean and sanitize the footwear.

(5) No person who is engaged in the processing, packaging, labelling, handling or storing of a carcass, a part of a carcass or a meat product at a meat plant shall wear an object or use a substance that might fall into or otherwise contaminate the carcass, the part of the carcass or the meat product.

(6) No person shall chew or consume tobacco, gum or food of any kind, other than water dispensed from a drinking fountain, in any part of a meat plant in which a carcass, a part of a carcass or a meat product is processed, packaged, labelled, stored or otherwise handled.

(7) The operator of a meat plant shall ensure that every person at the meat plant who handles or otherwise comes into contact with inedible materials washes and sanitizes their hands, utensils and protective equipment after handling the materials.

Procedures requiring change of clothing

54. (1) The operator of a slaughter plant shall establish effective procedures requiring persons who handle food animals, raw or ready-to-eat meat products or inedible materials at the plant to change their protective clothing if necessary to ensure that carcasses, parts of carcasses and meat products at the plant are not contaminated.

(2) The operator shall ensure that the procedures are implemented and that all persons at the plant comply with them.

Movement of persons and products

55. The operator of a meat plant shall ensure that,

(a) the access of employees and other persons at the meat plant is controlled to minimize the potential for contamination of carcasses, parts of carcasses and meat products;

(b) the pattern of employee movement in the normal course of the operation of the plant minimizes the potential for contamination of carcasses, parts of carcasses and meat products; and

(c) the product flow at the plant moves in a single direction, from raw to finished state.

Persons with diseases

56. (1) The operator of a meat plant shall ensure that, if a person has an infectious disease, an open or infected skin lesion or a skin disease and it is likely that it may contaminate carcasses, parts of carcasses, meat products or food contact surfaces at the plant, the person shall not engage in the slaughter of food animals, the dressing of carcasses or the processing, packaging, labelling or handling of carcasses, parts of carcasses or meat products at the plant unless the person has the written approval of a regional veterinarian under subsection (2) and complies with the conditions of the approval.

(2) A regional veterinarian may approve a person for engaging in the slaughter of food animals, the dressing of carcasses or the processing, packaging, labelling or handling of carcasses, parts of carcasses or meat products at a meat plant if satisfied that it is not likely that the person’s condition will contaminate carcasses, parts of carcasses, meat products or food contact surfaces at the plant and the regional veterinarian may attach conditions to the approval to contribute to that objective.

Training and supervision

57. (1) The operator of a meat plant shall ensure that all employees of the plant are trained and competent to perform their assigned duties.

(2) The operator shall ensure that all employees who slaughter food animals, dress carcasses or process, package or label carcasses, parts of carcasses or meat products at the plant have received training in hygienic food handling.

(3) The operator of a meat plant described in Column 1 of the following Table shall ensure that, at all times when food animals are being slaughtered, carcasses are being dressed or carcasses, parts of carcasses or meat products are being processed, packaged or labelled, there shall be at least one supervisor in attendance at the plant who has received training in hygienic food handling in a formal course or program that is acceptable to a director if the plant is in operation on or after the date set out opposite it in Column 2:

TABLE
date of phase-in

 

Column 1

Column 2

Type of Meat Plant

Date of Phase-In

slaughter plant

December 1, 2005

freestanding meat plant that, in 2004, processed meat products of more than 1 million kilograms

December 1, 2005

freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms

October 1, 2006

freestanding meat plant that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products

April 1, 2007

(4) In subsection (3),

“supervisor” means a person at a meat plant who supervises the work of employees who are engaged in the slaughter of food animals, the dressing of carcasses or the processing of meat products at the plant.

Part VIII
SLAUGHTER OF FOOD ANIMALS

Information and Records

Information from person making delivery

58. (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,

(a) ratites; or

(b) 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,

(a) the name and address of the producer of the birds or a code allowing the identification of the producer’s name and address;

(b) the identification of the flock of origin of the birds by specifying the farm, barn and lot or flock number; and

(c) information about,

(i) the status and history of the health of the flock of origin, including the mortality rate,

(ii) the veterinary services that have been provided to the flock of origin,

(iii) the husbandry practices that have been followed for the flock of origin,

(iv) the number of birds and crates shipped to the plant and the size of the crates, and

(v) the loading of the birds in the transport containers.

Record of plant operator

59. (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,

(a) the species and classes within a species of the animals and the number of each species and class;

(b) the date of delivery;

(c) the name and address of the person who delivered the animals to the plant;

(d) 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;

(e) for each animal in the shipment that is slaughtered at the plant,

(i) the species and class within a species of the animal,

(ii) the date of slaughter, and

(iii) if the operator keeps a scale sheet of carcass weights, the weight of the dressed carcass of the animal; and

(f) 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,

(a) ratites; or

(b) 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,

(a) the flock information document described in subsection 58 (3);

(b) the condition of the birds on arrival at the plant and their average weight;

(c) the date and time that the slaughter of the birds began;

(d) the number of birds found dead at the time the birds were presented for slaughter; and

(e) the number of birds that were condemned and the reason for their condemnation.

Handling of Food Animals

Handling of animals

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.

(2) The operator shall ensure that no food animal is kept at the plant for more than one week unless,

(a) the animal is permitted to enter the plant under section 63 for the purpose of being euthanized; or

(b) 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,

(a) used on an obviously ill or injured food animal at the plant;

(b) applied to the anal, genital or facial areas or to the udder of a food animal at the plant; or

(c) 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,

(a) kept in secure pens that are constructed and maintained in accordance with this Regulation;

(b) provided with continuous access to potable drinking water; and

(c) fed, if kept at the plant for more than 24 hours.

Segregation of animals

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.

Removal of animals

62. (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,

(a) from the animal to another animal, whether or not the other animal is a food animal; or

(b) 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 animals 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).

Entry of animal into plant

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,

(a) the animals in the group are known or suspected to be diseased or otherwise contaminated; or

(b) 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,

(a) seize the animal that is the subject of the approval;

(b) condemn and euthanize it and dispose of its remains or arrange for the condemnation, euthanasia and disposal of remains; and

(c) 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).

Condemnation of Food Animals

Order for condemnation

64. (1) A veterinary inspector who is of the opinion that it is necessary to euthanize a food animal at a slaughter plant in order to prevent or relieve its undue suffering or distress or because it is near death may order the operator of the plant to condemn and euthanize the animal at the operator’s expense.

(2) A veterinary inspector who makes an order under subsection (1) may attach conditions to the order that are relevant to the form of euthanasia or disposal of the animal.

(3) The operator shall condemn an animal that is the subject of an order made under subsection (1), humanely euthanize it in accordance with the applicable conditions of the order and, in the presence of an inspector, dispose of its remains in accordance with section 91 and the applicable conditions of the order.

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

(a) seize the animal that is the subject of the order;

(b) condemn and euthanize it and dispose of its remains or arrange for the condemnation, euthanasia and disposal of remains; and

(c) order the operator to pay for the condemnation, euthanasia and disposal of remains.

(5) The operator shall comply with an order of the inspector made under clause (4) (c).

Other required condemnation

65. (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,

(a) seize the carcass;

(b) condemn the carcass and dispose of the animal’s remains or arrange for the condemnation and disposal of remains; and

(c) 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).

Voluntary condemnation

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

(2) An operator who condemns a food animal under subsection (1) shall humanely euthanize the animal in a manner that is acceptable to an inspector and shall dispose of the animal’s remains in accordance with section 91.

(3) The operator of a slaughter plant may voluntarily condemn,

(a) a food animal that an inspector orders the operator, under this Part, to hold only if a regional veterinarian has given prior approval under subsection (4); or

(b) a food animal that an inspector detains or seizes under the Act only if a director has given prior approval under subsection (5).

(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 animal for observation, sampling, testing or other assessment to determine if the animal is contaminated.

(5) A director may give an approval under clause (3) (b) only if of the opinion that it is no longer necessary for the animal to continue to be detained or seized so that,

(a) the animal can be observed, sampled, tested or subject to other assessment to determine if the animal is contaminated; or

(b) the animal may be used as evidence in any proceeding under the Act and this Regulation.

(6) A director or a regional veterinarian may attach conditions to the approval that are relevant to the form of euthanasia or disposal of the animal’s remains and the operator shall comply with the conditions.

(7) An operator who condemns a food animal in accordance with an approval given under subsection (3) shall,

(a) humanely euthanize the animal in accordance with the applicable conditions of the approval; and

(b) in the presence of an inspector, dispose of the animal’s remains in accordance with section 91 and the applicable conditions of the approval.

Slaughter of Food Animals

Required procedure

67. (1) No person shall slaughter a food animal at a slaughter plant except in accordance with this Part and the conditions, if any, of its approval for slaughter.

(2) The operator of a slaughter plant shall ensure that no person slaughters a food animal at the plant except in accordance with this Part and the conditions, if any, of its approval for slaughter.

(3) No person shall slaughter a food animal at a place other than a slaughter plant operated by a licensee or at a registered establishment as defined in the Meat Inspection Act (Canada).

Ante mortem inspection

68. (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.

Response of non-veterinary inspector

69. (1) An inspector who is not a veterinary inspector, who conducts an ante mortem inspection of a food animal and who does not take the action described in clauses (2) (a) and (b) shall approve the animal for slaughter.

(2) If it appears to an inspector, who is not a veterinary inspector, on an ante mortem inspection of a food animal at a slaughter plant that the animal is not healthy or shows a deviation from normal behaviour or appearance or if the inspector has any reason to believe that the animal is contaminated or otherwise unfit for slaughter, the inspector shall,

(a) order that the operator of the plant hold the animal and keep it apart from healthy food animals in the area of the plant that the inspector approves; and

(b) refer the animal to a veterinary inspector for another ante mortem inspection.

(3) If an inspector makes an order described in clause (2) (a), the operator shall comply with the order and ensure that the animal is marked or identified as held in a manner that is acceptable to the inspector.

(4) A regional veterinarian may direct an inspector who is not a veterinary inspector and who is conducting an ante mortem inspection of a food animal not to take the action described in clauses (2) (a) and (b) if,

(a) the animal is accompanied by a certificate for direct transport to slaughter issued by a veterinarian under the Livestock and Livestock Products Act; or

(b) the animal has deviations from normal behaviour or appearance that, in the opinion of the regional veterinarian, are not likely to cause the animal to be unsafe for use as food.

(5) A regional veterinarian who makes a direction under subsection (4) shall approve the animal for slaughter.

(6) The regional veterinarian may attach conditions to the approval, including requiring that the animal be segregated from other animals before slaughter and undergo a post mortem inspection by a veterinary inspector, if the conditions are relevant to ensuring that the animal will be safe for use as food.

Response of veterinary inspector

70. (1) If a food animal at a slaughter plant is presented under subsection 68 (1) to a veterinary inspector for an ante mortem inspection or is referred to a veterinary inspector under subsection 69 (2) and if the veterinary inspector determines on an ante mortem inspection that the animal is contaminated or in an otherwise unsatisfactory condition for slaughter, the veterinary inspector shall, subject to section 71,

(a) order that the operator of the plant condemn and humanely euthanize the animal at the operator’s expense, subject to the conditions that the veterinary inspector imposes if they are relevant to the euthanasia;

(b) order that the operator of the plant hold the animal and keep it apart from other animals for rest, treatment or further observation, sampling, testing or other assessment on the conditions that the veterinary inspector directs; or

(c) approve the animal for slaughter, subject to the conditions that the veterinary inspector imposes, including conditions requiring that the animal be segregated from other animals before slaughter and undergo a post mortem inspection by a veterinary inspector, if the conditions are relevant to ensuring that the animal will be safe for use as food.

(2) The operator shall comply with an order made under subsection (1) and the conditions, if any, of the order.

(3) If the veterinary inspector makes an order described in clause (1) (b), the operator shall ensure that the animal is marked or identified as held in a manner that is acceptable to the veterinary inspector.

(4) At any time after making an order described in clause (1) (b), the veterinary inspector may,

(a) if of the opinion that the animal is contaminated or in an otherwise unsatisfactory condition for slaughter, order that the operator of the plant condemn and humanely euthanize the animal at the operator’s expense, subject to the conditions that the veterinary inspector imposes if they are relevant to the euthanasia;

(b) order that the operator of the plant hold the animal and keep it apart from other animals for rest, treatment or further observation, sampling, testing or other assessment on the conditions that the veterinary inspector directs; or

(c) approve the animal for slaughter, subject to the conditions that the veterinary inspector imposes, including conditions requiring that the animal be segregated from other animals before slaughter and undergo a post mortem inspection by a veterinary inspector, if the conditions are relevant to ensuring that the animal will be safe for use as food.

(5) The operator shall comply with an order made under subsection (4) and the conditions, if any, of the order.

(6) If a veterinary inspector makes an order under clause (1) (a) or (4) (a), the operator shall,

(a) before having the animal euthanized, have it stunned and rendered unconscious by a method specified in subsection 75 (3) and in a manner that ensures that the animal does not regain consciousness before death;

(b) have the animal euthanized in an area of the plant acceptable to the veterinary inspector; and

(c) in the presence of an inspector, dispose of the animal’s remains in accordance with section 91 and the applicable conditions of the order.

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

(a) seize the animal that is the subject of the order;

(b) condemn and euthanize it and dispose of its remains or arrange for the condemnation, euthanasia and disposal of remains; and

(c) 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).

Order to euthanize food animals in a shipment

71. (1) A veterinary inspector may make an order described in subsection (2) if,

(a) a food animal at a slaughter plant is presented under subsection 68 (1) to the veterinary inspector for an ante mortem inspection or is referred to the veterinary inspector under subsection 69 (2); and

(b) as a result of tests performed in respect of a food animal mentioned in clause (a), the veterinary inspector is of the opinion that the animal or any other food animal in the same shipment of animals delivered to the plant is contaminated or in an otherwise unsatisfactory condition for slaughter.

(2) The veterinary inspector may, without performing an ante mortem inspection of any of the animals mentioned in subsection (1), order the operator of the plant to condemn and humanely euthanize any or all of the animals mentioned in that subsection at the operator’s expense, subject to the conditions that the veterinary inspector imposes if they are relevant to the euthanasia.

(3) The operator shall comply with an order made under subsection (2) and the conditions, if any, of the order.

(4) If a veterinary inspector makes an order under subsection (2), the operator shall,

(a) before having the animal euthanized, have it stunned and rendered unconscious by a method specified in subsection 75 (3) and in a manner that ensures that the animal does not regain consciousness before death;

(b) have the animal euthanized in an area of the plant acceptable to the veterinary inspector; and

(c) in the presence of an inspector, dispose of the animal’s remains in accordance with section 91 and the applicable conditions of the order.

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

(a) seize the animal that is the subject of the order;

(b) condemn and euthanize it and dispose of its remains or arrange for the condemnation, euthanasia and disposal of remains; and

(c) order the operator to pay for the condemnation, euthanasia and disposal of remains.

(6) The operator shall comply with an order of the inspector made under clause (5) (c).

Identification of food animal

72. (1) If a food animal at a slaughter plant is presented under subsection 68 (1) to an inspector for an ante mortem inspection or is referred to a veterinary inspector under subsection 69 (2), the inspector may require that the operator identify the animal through identifying marks or devices and corresponding records in a manner acceptable to the inspector and maintain the identification for the time that the inspector specifies.

(2) An inspector who orders the operator of a slaughter plant to hold a food animal under clause 69 (2) (a), 70 (1) (b) or (4) (b) may require the operator to identify the carcass and any parts of the carcass of the animal through identifying marks, tags or devices and corresponding records in a manner acceptable to the inspector and to maintain the identification for the time that the inspector specifies.

(3) The operator shall comply with the requirements imposed under subsections (1) and (2).

Taking animals into killing room

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,

i. a description of the animal if necessary to identify the animal,

ii. a description of all tattoos or other identifying marks or devices, and

iii. 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 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.

Time for slaughter

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 with 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.

Method of slaughter

75. (1) No person shall slaughter a food animal at a slaughter plant in a way that subjects it to avoidable pain or distress.

(2) Subject to subsection (8), every food animal that is slaughtered at a slaughter plant shall be,

(a) 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;

(b) adequately restrained during stunning;

(c) 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 rabbit or a bird, other than a ratite, and is suspended before stunning and bled immediately after stunning; and

(d) bled in a manner that produces rapid exsanguination.

(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.

(4) A regional veterinarian may authorize the use of a firearm to render a food animal unconscious if of the opinion that it is necessary to do so to alleviate the animal’s acute suffering or distress or to protect the safety of any person at the plant.

(5) In subsection (4),

“firearm” includes a firearm within the meaning of the Criminal Code (Canada) and the Firearms Act (Canada) and any other shooting device that is designed for the slaughtering of animals.

(6) An operator who is authorized to use a firearm under subsection (4) shall ensure that the firearm is registered and stored in accordance with all applicable laws.

(7) No person shall use any equipment or instrument to restrain, slaughter or render a food animal unconscious at a plant unless,

(a) the person is competent and physically able to do so without subjecting the animal to avoidable pain or distress; and

(b) 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.

(8) Clauses (2) (a), (b) and (c) do not apply to a person who ritually slaughters a food animal at a slaughter plant in accordance with religious practice and who,

(a) ensures that the animal is adequately restrained during slaughter;

(b) 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;

(c) ensures the animal is unconscious before it is wholly or partially hoisted or suspended for the purpose of slaughter unless the animal is a rabbit or a bird, other than a ratite, and is bled immediately after being suspended; and

(d) possesses the skill necessary to carry out the slaughter in a humane manner.

(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.

Dressing and Partial Dressing of Carcasses

Dressing

76. (1) The operator of a slaughter plant shall ensure that, subject to sections 77 and 78, 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.

(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.

(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.

(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.

Partial dressing

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,

(a) the food animal from which the carcass is derived received ante mortem inspection, was approved for slaughter and was slaughtered in accordance with this Part;

(b) one of the following conditions is met:

(i) 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,

(ii) 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

(c) 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,

(a) the hide is washed and cleaned prior to evisceration; and

(b) 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,

(a) 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;

(b) the regional veterinarian has approved the procedures mentioned in clause (a); and

(c) 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.

Transfer of carcasses

78. (1) If the carcass of a bird, other than a ratite, has received an ante mortem inspection and has been slaughtered at a slaughter plant operated by a licensee, it may be received, eviscerated and undergo a post mortem inspection at another slaughter plant operated by a licensee if it has a tag attached to it at the first plant after the slaughter indicating that it received an ante mortem inspection and approval for slaughter.

(2) If the carcass that is received at the second slaughter plant described in subsection (1) does not have the tag attached to it as that subsection requires, the operator of the plant shall,

(a) ensure that the carcass is not eviscerated and does not undergo a post mortem inspection at the plant; and

(b) condemn the carcass and dispose of the animal’s remains in a manner acceptable to an inspector.

(3) If the operator does not comply with clause (2) (b), an inspector may, without a hearing,

(a) seize the carcass;

(b) condemn the carcass and dispose of the animal’s remains or arrange for the condemnation and disposal of remains; and

(c) order the operator to pay for the condemnation and disposal of remains.

(4) The operator shall comply with an order of the inspector made under clause (3) (c).

Operating procedures

79. The operator of a slaughter plant shall,

(a) 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;

(b) 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;

(c) monitor the processes and control procedures mentioned in clauses (a) and (b);

(d) record the result of the monitoring, including any deviations from the processes and control procedures mentioned in clauses (a) and (b);

(e) 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

(f) ensure that the records mentioned in clause (d) are kept at the slaughter plant for at least one year.

Post Mortem Inspection and Disposition of Carcasses

Post mortem inspection

80. (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.

Response of inspector

81. (1) If it appears to an inspector, who is not a veterinary inspector, on a post mortem inspection of a carcass or a part of a carcass of a food animal at a slaughter plant that the carcass or the part of the carcass shows no deviation from normal appearance or evidence of abnormal condition and if the inspector has no reason to believe the carcass or the part of the carcass is contaminated or otherwise unfit for human consumption, the inspector shall approve the carcass or the part of the carcass for use as food.

(2) If the inspector finds that the carcass or the part of the carcass shows a deviation from normal appearance or evidence of abnormal condition or if the inspector has reason to believe the carcass or the part of the carcass is contaminated or otherwise unfit for human consumption, the inspector shall,

(a) order the operator of the plant to hold the carcass and the parts of the carcass; and

(b) refer them to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition.

(3) If the inspector finds that the carcass or the part of a carcass is subject only to deviations from normal appearance that, in the opinion of a regional veterinarian, are not likely to cause it to be unsafe for use as food, the inspector may, instead of taking the action described in clauses (2) (a) and (b),

(a) approve the carcass or the part of the carcass for use as food; or

(b) order the operator to hold the carcass of the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs.

(4) If the inspector orders the operator to hold a carcass or a part of a carcass under clause (3) (b), the inspector may at any time,

(a) approve the carcass or the part of the carcass for use as food;

(b) order the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs; or

(c) refer the carcass or the part of the carcass to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition.

(5) If the inspector finds that the carcass or the part of a carcass is subject to deviations from normal appearance that, in the opinion of a regional veterinarian, would likely cause it to be unsafe for use as food, the inspector may, instead of taking the action described in clauses (2) (a) and (b),

(a) order the operator to condemn the carcass or the part of the carcass and to dispose of the animal’s remains in accordance with section 91; or

(b) order the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs.

(6) If the inspector orders the operator to hold a carcass or a part of a carcass under clause (5) (b), the inspector may at any time,

(a) order the operator to condemn the carcass or the part of the carcass and to dispose of the animal’s remains in accordance with section 91;

(b) order the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs; or

(c) refer the carcass or the part of the carcass to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition.

(7) If the inspector, under clause (2) (b), (4) (c) or (6) (c), refers a carcass or a part of a carcass of a food animal to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition, the veterinary inspector or the regional veterinarian may,

(a) approve the carcass or the part of the carcass for use as food;

(b) order the operator to hold the carcass or the part of the carcass for inspection, sampling, testing or other assessment on the terms that the veterinary inspector or the regional veterinarian directs; or

(c) if the veterinary inspector or the regional veterinarian is of the opinion that the carcass or the part of the carcass is affected by any disease, condition or contamination that may render it unfit for use as food, order the operator to condemn the carcass or the part of the carcass and to dispose of the animal’s remains in accordance with section 91.

(8) An inspector who makes an order for condemnation under clause (5) (a) or (6) (a) or a veterinary inspector or regional veterinarian who makes an order for condemnation under clause (7) (c) may attach conditions to the order if they are relevant to the condemnation.

(9) The operator shall comply with an order made under this section and the conditions, if any, of the order.

(10) If the operator does not comply with an order for condemnation made under clause (5) (a), (6) (a) or (7) (c), an inspector may, without a hearing,

(a) seize the carcass or part of the carcass that is the subject of the order;

(b) condemn the carcass or part of the carcass that is the subject of the order and dispose of the animal’s remains or arrange for the condemnation and disposal of remains; and

(c) order the operator to pay for the condemnation and disposal of remains.

(11) The operator shall comply with an order of the inspector made under clause (10) (c).

Voluntary condemnation

82. (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,

(a) 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

(b) 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 (5).

(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.

(5) A director may give an approval under clause (3) (b) only if of the opinion that is it no longer necessary for the carcass or the part of the carcass to continue to be detained or seized so that,

(a) it can be further inspected, sampled, tested or subject to other assessment to determine if it is contaminated; or

(b) it may be used as evidence in any proceeding under the Act and this Regulation.

(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.

Cooling and refrigeration

83. (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 (4) and is kept refrigerated or frozen in accordance with subsection (6).

(2) The cooling shall be continuous.

(3) The cooling shall be performed so that,

(a) 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

(b) 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.

(4) Meat and meat by-products from a carcass shall be cooled to a temperature of 4 degrees Celsius or less and shall not be permitted to remain in any place at a slaughter plant that has a temperature of more than 4 degrees Celsius.

(5) The operator of a meat plant shall ensure that, before a carcass is cut at the plant, the internal temperature of the warmest part of the carcass is 4 degrees Celsius or less.

(6) Subject to subsection (7), a carcass, a part of a carcass or a meat product at a meat plant, that is not a shelf stable meat product, shall be kept refrigerated at an internal temperature of 4 degrees Celsius or less or frozen at an internal temperature of -18 degrees Celsius or less while it is at the meat plant.

(7) Subsection (6) does not apply to 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.

(8) If the operator of a slaughter plant is unable to comply with subsection (1), (2), (3), (5) or (6) because of an emergency, a regional veterinarian 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 regional veterinarian specifies.

(9) If the operator of a freestanding meat plant is unable to comply with subsection (5) or (6) because of an emergency, a regional veterinarian 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 regional veterinarian specifies.

(10) A regional veterinarian may direct in writing that any of subsections (1), (2), (3), (4), (5) and (6) do not apply to a carcass, a part of a carcass or a meat product derived from a food animal at a slaughter plant if,

(a) the animal was slaughtered in accordance with this Part and with religious practice and ritual; and

(b) the operator of the plant will sell or distribute the carcass, the part of the carcass or the meat product directly to the consumers of the carcass, the part of the carcass or the meat product.

Entry of Carcass into Meat Plant

Entry of carcass into meat plant

84. (1) Subject to subsection (2), no person shall permit the entry into a meat plant of a carcass or a part of a carcass unless it is derived from a food animal and one of the following conditions are met:

1. It has received a post mortem inspection at a meat plant in accordance with this Part and approval under this Part for use as food.

2. It 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. It has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it.

(2) The operator of a slaughter plant may receive at the plant,

(a) a carcass of a food animal that dies during transportation to the plant and that, under section 65, the operator is required to condemn and dispose of; and

(b) a carcass of a bird, other than a ratite, for the purpose of evisceration and a post mortem inspection as mentioned in subsection 78 (1) if the carcass has received an ante mortem inspection and has been slaughtered at a slaughter plant operated by a licensee.

Part IX
INEDIble materials

Procedures

85. (1) The operator of a meat plant shall establish the procedures described in subsection (2) to ensure that meat products at the plant are not contaminated by inedible material.

(2) The procedures mentioned in subsection (1) shall be effective procedures for,

(a) handling and storing inedible material at the plant; and

(b) processing, packaging and labelling inedible material at the plant that is intended for use in animal food or pet food or intended for pharmaceutical, research or therapeutic purposes.

(3) The operator shall ensure that the procedures are implemented and complied with.

Rooms for inedible materials

86. (1) The operator of a meat plant shall ensure that all inedible material, other than inedible material intended for pharmaceutical, research or therapeutic purposes or intended for use in pet food, is promptly removed from any room or area of the plant where carcasses, parts of carcasses or meat products are handled or stored and conveyed immediately to the inedible materials room of the plant.

(2) The operator of a slaughter plant shall ensure that all inedible material, that is intended for pharmaceutical, research or therapeutic purposes, if processing, packaging or labelling the material for any of those purposes is likely to contaminate meat products at the plant, or intended for use in pet food, is promptly removed from any room or area of the plant where carcasses, parts of carcasses or meat products are handled or stored and conveyed immediately to the pet food processing room of the plant.

(3) The operator of a meat plant shall not allow inedible materials to accumulate at the plant premises.

(4) The operator of a meat plant shall ensure that inedible material that is stored at the plant for more than 48 hours is stored at a temperature of 10 degrees Celsius or less unless,

(a) an inspector is of the opinion that the inedible material will not deteriorate significantly or develop an objectionable odour if kept at a higher temperature; and

(b) the inspector directs that that the inedible material need not be kept at 10 degrees Celsius or less.

(5) An inspector who gives a direction under subsection (4) may attach the conditions to the direction that are relevant to storage and that the inspector considers appropriate and the operator shall comply with the conditions.

Removal from rooms for inedible materials

87. (1) No person shall allow an inedible material that has entered the inedible materials room of a slaughter plant to enter any room or area of the plant where meat products are handled or stored.

(2) The operator of a slaughter plant shall ensure that all inedible material that has entered the inedible materials room of the plant is shipped or otherwise removed from the plant only through the shipping door in that room.

(3) The operator of a freestanding meat plant shall ensure that all inedible material that has entered the room or area of the plant described in subsection 22 (4) is shipped or otherwise removed from the plant in a manner that will prevent contamination of meat products at the plant.

(4) After processing, packaging and labelling, inedible material that is intended for use in pet food or intended for pharmaceutical, research or therapeutic purposes may enter a room or area of a slaughter plant where meat products are handled or stored for the purposes of refrigeration, freezing, storage or shipping if it has been packaged in a manner that will adequately protect meat products at the plant from contamination.

Denaturing

88. (1) The operator of a meat plant shall ensure that inedible material at the plant, other than inedible material intended for use in animal food or pet food or intended for pharmaceutical, research or therapeutic purposes, is denatured.

(2) The operator of a meat plant shall ensure that inedible material at the plant that is intended for use as animal or pet food is denatured if it is likely to be mistaken for a meat product.

(3) The operator of a meat plant shall ensure that only the substances and methods that a director has approved are used to denature inedible material at the plant.

Material intended for use in animal food

89. (1) The operator of a meat plant shall ensure that inedible material that is intended for use in animal food is not processed, packaged or labelled at the plant unless,

(a) the plant is a slaughter plant;

(b) a regional veterinarian has given a written approval to the operator of the plant to process, package or label the material, as the case may be, for use in animal food; and

(c) the material is derived from the carcass of a food animal that received a post mortem inspection at the plant.

(2) The regional veterinarian may refuse to give an approval under (1) (b) only if of the opinion that the inedible material may create a risk to the health of any animal that is intended to consume it.

(3) The operator of a slaughter plant shall ensure that inedible material that is intended for use as animal food is processed, packaged and labelled only in the inedible materials room of the plant.

Material intended for use in pet food

90. (1) The operator of a meat plant shall ensure that inedible material that is intended for use in pet food or intended for pharmaceutical, research or therapeutic purposes is not processed, packaged or labelled at the plant unless,

(a) the meat plant is a slaughter plant;

(b) a regional veterinarian has given a written approval to the operator of the slaughter plant to process, package or label the material, as the case may be, for its intended use or purpose;

(c) the material is derived from the carcass of a food animal that received a post mortem inspection at the plant; and

(d) the material does not contain any condemned material.

(2) The operator of a slaughter plant shall ensure that inedible material is processed, packaged and labelled only in the pet food processing room of the plant if the material is intended for,

(a) use in pet food; or

(b) pharmaceutical, research or therapeutic purposes, if processing, packaging or labelling the material for any of those purposes is likely to contaminate meat products at the plant.

Disposal of inedible material

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,

(a) all inedible material at the plant that is condemned material, other than,

(i) condemned material that is intended for use in animal food,

(ii) condemned material that a regional veterinarian has identified as high risk inedible material, and

(iii) condemned material that an inspector has detained or seized under the Act or has sent for laboratory examination; and

(b) 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,

(a) 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;

(b) incineration;

(c) with the approval of a regional veterinarian, burial with a covering of at least 60 centimetres of earth; and

(d) 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).

Part X
meat products — Process controls

Prohibition

92. No person shall engage in the production, processing, packaging, labelling, handling or storage of a meat product at a meat plant except in accordance with this Regulation.

Process controls

93. (1) An operator of a meat plant shall,

(a) maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe;

(b) ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;

(c) implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product;

(d) monitor the processes and control procedures mentioned in clauses (b) and (c);

(e) record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations;

(f) evaluate and verify, through observation, sampling and testing procedures, the effectiveness of the control procedures mentioned in clause (c) affecting product safety; and

(g) subject to subsection 99 (8), ensure that the records mentioned in clauses (a) and (e) are kept on the plant premises at least until the first anniversary of the date on which they were made.

(2) The operator of a meat plant shall ensure that every prepared meat product at the plant and any ingredients added to it in accordance with the recipe meet the requirements of the Food and Drugs Act (Canada) and the regulations made under it.

Production of information to director

94. A director who is of the opinion that a meat product or a class of meat products that has been produced, processed, packaged or labelled at a meat plant runs a reasonable risk of being contaminated, in the absence of appropriate controls, may require the operator of the plant to submit to the director a label or recipe for the meat product or the class in order to determine if the meat product or the class,

(a) has been produced, processed, packaged or labelled at the plant in accordance with this Regulation; and

(b) complies with Part XI.

Production of information to inspector

95. The operator of a meat plant shall immediately notify and provide an inspector with a copy of all laboratory examination results that are in the possession or under the control of the operator and that indicate that a meat product that has been processed, packaged, labelled, handled or stored at the plant does not comply with this Regulation.

Standards for handling and storing

96. (1) The operator of a meat plant shall ensure that meat products and ingredients used in meat products are,

(a) handled and stored in a manner that prevents their contamination;

(b) stored in an environment that effectively controls the growth of pathogenic micro-organisms; and

(c) stored at the plant in a manner that protects them from physical damage.

(2) The operator shall ensure that,

(a) meat products do not come into direct contact, at the plant, with any floor, wall or other surface that is not a food contact surface; and

(b) containers of meat products are not placed in direct contact with the floor of the plant.

(3) If ingredients used in meat products are stored at a meat plant, the operator of the plant shall ensure that,

(a) they are labelled to indicate the name of the ingredient, its composition and directions for its use; and

(b) in the case of nitrite or nitrate, packaged separately from any spice, seasoning or other proteinaceous ingredient.

Processing standards

97. (1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Records of cooking, fermenting and smoking

98. (1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

(2) The operator shall ensure that the records mentioned in subsection (1) are kept on the plant premises at least until the first anniversary of the date on which they were made.

Thermal processing

99. (1) In this section,

“critical factors”, in relation to the thermal process, means the physical and chemical factors that affect the ability of the process to achieve commercial sterility in a meat product;

“low-acid meat product” is a meat product that has a pH greater than 4.6 and a water activity above 0.85;

“scheduled process” means the thermal process alone, or in combination with critical factors, chosen by the operator of a meat plant for a particular meat product, container type and size and unit of thermal processing equipment that will achieve commercial sterility in the meat product.

(2) The operator of a meat plant shall ensure that every low-acid meat product packaged in a hermetically sealed container at the plant is thermally processed until commercial sterility is achieved.

(3) Subsection (2) does not apply in respect of a low-acid meat product packaged in a hermetically sealed container if,

(a) the low-acid meat product is,

(i) stored continuously under refrigeration and the container in which it is packaged is marked “Keep Refrigerated”, or

(ii) kept continuously frozen and the container in which it is packaged is marked “Keep Frozen”; and

(b) the shipping containers of the low-acid meat product are marked in accordance with clause (a).

(4) The operator shall ensure that no low-acid meat product packaged in a hermetically sealed container is thermally processed at the plant unless,

(a) the container, before being filled, is suitable for its intended use;

(b) the filling of the container is controlled to ensure compliance with the scheduled process;

(c) the operation of each closing head is evaluated at frequent intervals and adjusted as required to maintain closures within the designated operating limits of the closing head;

(d) the container is marked in a legible and permanent manner to identify the plant, the product and the date on which the product is thermally processed;

(e) if any part of the information described in clause (d) is coded, the meaning of the code used is made available to an inspector;

(f) the thermal processing is carried out under the continuous supervision of a person who has demonstrated knowledge and expertise in thermal processing, usually obtained through completion of an appropriate training course;

(g) the thermal process used complies with the requirements of the scheduled process;

(h) a written description of the thermal process to be used for each low-acid meat product and container size is located in a conspicuous place near the unit of thermal processing equipment while the unit is in use;

(i) each unit of thermal processing equipment is maintained in good working order;

(j) each unit of thermal processing equipment is equipped with adequate monitoring devices maintained in good working order;

(k) if batch thermal processing is employed, a heat-sensitive indicator that visually indicates whether the container has been thermally processed is placed on or attached directly or indirectly to the container;

(l) the container cooling water is potable and, in the case of water used in a cooling canal system, contains a residual amount of chlorine, or other bactericide acceptable to the director, at the discharge end of the canal; and

(m) the container is handled in a manner that ensures that the container remains hermetically sealed.

(5) The operator of a meat plant in which a low-acid meat product packaged in a hermetically sealed container is thermally processed shall keep at the plant, for every low-acid meat product that is processed, the recipe for the product and a written description of the scheduled process, together with the name of the person responsible for the development of the scheduled process.

(6) The operator shall keep the information described in subsection (5), on the plant premises, at least until the third anniversary of the most recent use of the scheduled process.

(7) The operator shall keep a written description of the procedures for the operation, maintenance and calibration of each unit of equipment used in the thermal processing of low-acid meat products packaged in hermetically sealed containers.

(8) The operator shall retain, on the plant premises, at least until the third anniversary of the date of thermal processing of a low-acid meat product packaged in a hermetically sealed container, records that adequately set out the history of the product, including at least the following information with respect to the product:

1. Production volume, identification and distribution records.

2. The unit of thermal processing equipment used, the duration, the temperature and, if appropriate, the pressure of the process used.

3. The systems used to control the thermal process and critical factors.

4. Information concerning maintenance and calibration of and modifications to each unit of thermal processing equipment and monitoring devices.

5. All deviations from the process and all corrective action.

6. Incubation results.

7. If applicable, cooling water treatments that have been used in the scheduled process.

(9) The operator shall review the records required under subsection (8) to determine if the thermal processing was carried out in accordance with this Part and the scheduled process.

(10) The operator shall notify an inspector if this Regulation requires a low-acid meat product packaged in hermetically sealed containers to be recalled to the plant.

Processing of blood

100. The operator of a meat plant shall ensure that blood processed at the plant for human consumption is,

(a) processed in a part of the plant, other than the inedible materials room or the pet food processing room;

(b) harvested from a food animal in a manner that prevents contamination of the blood;

(c) collected in a receptacle that is labelled in a manner that identifies the carcass of the food animal from which the blood is collected;

(d) protected against contamination; and

(e) retained in the receptacle mentioned in clause (c) until the carcass of the food animal from which the blood is collected has received approval under Part VIII for use as food.

Entry of meat products into meat plant

101. No person shall permit the entry into a meat plant of a meat product unless,

(a) 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;

(b) 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

(c) it has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it.

Mandatory condemnation

102. (1) The operator of a meat plant shall condemn a meat product produced, processed, packaged, labelled, handled or stored at the plant and dispose of it in accordance with section 91 if,

(a) it does not meet any of the following conditions:

(i) it is a carcass of a food animal that, at the plant and in accordance with this Regulation, has received an ante mortem inspection, has been slaughtered and dressed and has received a post mortem inspection and approval for use as food,

(ii) it is a meat product received from another meat plant that is operated by a licensee and it has been stamped with an inspection legend or has been labelled at that meat plant in accordance with Part XII,

(iii) it is a meat product 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,

(iv) it has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it,

(v) it is a meat product derived from a meat product described in subclause (i), (ii), (iii) or (iv);

(b) subject to subsection (2), it is contaminated; or

(c) subject to subsection (2), it does not comply with Part XI.

(2) Subsection (1) does not require the operator of a meat plant to condemn a meat product that is contaminated or that does not comply with Part XI if,

(a) an inspector has not detained or seized the meat product under the Act; and

(b) the operator can treat or rework the meat product so that it is not contaminated and it complies with that Part.

(3) The operator shall not sell, distribute or make available for use as food any meat product that the operator treats or reworks under subsection (2) until it is not contaminated and until it complies with Part XI.

(4) If the operator cannot treat or rework a meat product under subsection (3) so that it is not contaminated and so that it complies with Part XI, the operator shall condemn the meat product and dispose of it in accordance with section 91.

Voluntary condemnation

103. (1) The operator of a meat plant may voluntarily condemn a meat product at the plant if,

(a) an inspector has not detained or seized the meat product under the Act; or

(b) an inspector has detained or seized the meat product under the Act and a director has approved the condemnation.

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

(3) The director may attach the conditions to the approval that the director considers appropriate for the condemnation and the operator shall comply with the conditions.

(4) An operator who condemns a meat product in accordance with an approval given under subsection (1) shall, in the presence of an inspector, dispose of it in accordance with section 91.

Part XI
meat product standards

Standards

104. (1) The operator of a meat plant shall ensure that every meat product produced, processed, packaged, labelled, handled or stored at the meat plant,

(a) meets one of the following conditions:

(i) it is a carcass of a food animal that, at the plant and in accordance with this Regulation, has received an ante mortem inspection, has been slaughtered and dressed and has received a post mortem inspection and approval for use as food,

(ii) 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 and it has been labelled in accordance with that Part at that plant,

(iii) 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,

(iv) it has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it,

(v) it is derived from a meat product described in subclause (i), (ii), (iii) or (iv);

(b) is not contaminated;

(c) if produced, processed, packaged, labelled, handled or stored at the plant, has been produced, processed, packaged, labelled, handled or stored in accordance with this Regulation; and

(d) complies with this Part.

(2) A meat product specified in Column 2 of Table 1 shall,

(a) contain no ingredient that is a meat product, other than those specified as required or permitted in Column 3 opposite it;

(b) contain no food additive and no ingredient that is not a meat product, other than those specified as required or permitted in Column 4 opposite it;

(c) be treated or processed as specified in Column 5 opposite it;

(d) contain at least the minimum content, and no more than the maximum content, of the substance specified in Column 6 opposite it; and

(e) meet the other requirements specified in Column 6 opposite it.

Processing

105. (1) Subject to subsection (2), a prepared meat product that contains pork shall be heated, cured, frozen or otherwise treated in such a manner that all Trichinella spiralis in it are destroyed.

(2) Subsection (1) does not apply to,

(a) side bacon;

(b) Wiltshire bacon;

(c) smoked pork jowls; and

(d) any other prepared meat product that contains pork and that does not have the appearance of having been cooked.

(3) Ready-to-eat meat products shall be treated, handled and packaged so that they do not contain any pathogen, toxin or parasite that makes them unfit for human consumption.

Treatment of organs

106. (1) A heart, other than the heart of a rabbit or a bird, other than a ratite, shall be opened or inverted and all blood clots and all attached blood vessels shall be removed.

(2) A liver shall have the gall bladder, if any, removed.

(3) The contents and the lining of a gizzard shall be removed and the gizzard shall be washed.

(4) If a meat product contains a kidney, other than a dressed carcass of a mammal or part of such carcass that contains a kidney, the kidney shall be deeply incised, soaked in water and washed before it is incorporated into the meat product.

(5) Subject to subsection (6) and 107 (2), no meat product shall contain a urinary bladder, an intestine or any part of a urinary bladder or an intestine.

(6) Any part of an alimentary tract of a food animal may be used for food if,

(a) the contents of the tract are removed;

(b) the tract is washed and tested for cleanliness;

(c) the part of the tract is clean; and

(d) the part of the tract is chilled immediately.

Casing

107. (1) If a meat product is packaged in artificial casing, the casing shall be prepared from collagen, cellulose or any other material free of any noxious constituent.

(2) A urinary bladder or any part of an alimentary tract of a food animal may be used as a natural casing for a meat product if,

(a) the contents and mucous lining of it are removed and it is washed and tested for cleanliness;

(b) in the case of a urinary bladder, it is inverted and placed in brine for at least 12 hours and is subsequently rinsed with water;

(c) the casing is clean; and

(d) the casing is chilled immediately.

Composition

108. (1) Mechanically separated meat shall not contain,

(a) more than 0.027 per cent of calcium for every 1 per cent protein; or

(b) any bone particles that are any larger than 2 millimetres in any direction.

(2) Fermented shelf-stable meat products shall have a pH of 4.6 or less, a water activity level of 0.85 or less or a combination of a pH between 4.6 and 5.3 and a water activity of level of 0.90 or less.

Weight

109. (1) Subject to subsection (2), every dressed carcass of a rabbit or a bird, other than a ratite, of an original weight specified in Column 3 of the Table to this section shall not have its original weight increased by more than the percentage specified in Column 4 opposite it as a result of washing, chilling or other contact with water in a meat plant or during transportation from a meat plant to another meat plant.

(2) If the carcass of a rabbit or a bird, other than a ratite, is not pre-packaged in a meat plant, the maximum increase in original weight of the carcass for the purpose of subsection (1) shall not exceed the applicable maximum weight increase specified in Column 4 of the Table to this section plus an additional 4 per cent.

TABLE
maximum weight increase

 

Column 1

Column 2

Column 3

Column 4

Item

Species

Weight of Dressed Carcass

Maximum Weight Increase

1.

Turkeys and Rabbits

(a) under 4.5 kilograms

8.0 per cent

 

 

(b) 4.5 kilograms to under 9 kilograms

6.0 per cent

 

 

(c) 9 kilograms and over

5.5 per cent

2.

Chickens

(a) under 2.3 kilograms

8.0 per cent

 

 

(b) 2.3 kilograms and over

6.0 per cent

3.

All other species

irrespective of weight

6.0 per cent

Interpretation of Table 1

110. (1) In Table 1,

“anti-foaming agent” means a substance authorized by the Food and Drug Regulations made under the Food and Drugs Act (Canada) to be used in or on a meat product to suppress or prevent the formation of foam;

“fresh”, in respect of an ingredient that is a meat product, means not cooked or preserved;

“preservative”, in respect of a meat product, means a preservative authorized by the Food and Drug Regulations made under the Food and Drugs Act (Canada) to be used in or on the meat product.

(2) The name of a meat product specified in Column 2 of Table 1 may replace the word “meat” with the name of the animal species of the product or the name of the cut of meat of the animal species of the product.

(3) The name of a meat product specified in Column 2 of Table 1 may replace the word “chicken” with the name of the appropriate poultry species of the product.

(4) If the name of the meat product specified in Column 2 of Table 1 has replaced the word “chicken” with the name of another poultry species, the name of the species must also replace the word “chicken” in Column 6 opposite the name of the product.

(5) The word “stew” in Column 2 of Table 1 for subitem 16 (a) may be prefaced with the name of the animal species of the product or the name of the cut of meat of the animal species of the product that is used in the stew.

(6) The name of a meat product specified in Column 2 of Table 1 that is preserved sausage or cured sausage shall also include the words “Ready to cook”, “Uncooked” or an equivalent term that indicates that the sausage requires cooking before consumption.

(7) If Column 4 of Table 1 permits a gelling agent to be added to a meat product specified opposite it in Column 2, the name of the product shall be changed to reflect the addition if more than 0.25 per cent of gelling agent is added to the product.

(8) If a flavouring agent is added to a meat product specified in Column 2 of Table 1, the name of the product shall be changed to reflect the name and nature of the agent.

(9) If an optional treatment or process is employed that is not commonly used for a meat product specified in Column 2 of Table 1, the name of the product shall be changed to reflect the treatment or process.

(10) If the names of two or more meat products specified in Column 2 of Table 1 are combined and used as the name of another meat product, that other meat product shall meet the standards applicable in respect of all of the meat products used in its name.

(11) Unless otherwise specified in Table 1, an ingredient that is a meat product and that is specified in Column 3 of the Table may be fresh, preserved or cooked.

(12) Unless otherwise specified in Table 1, the amounts specified in Column 6 of the Table represent percentages in the finished product.

(13) For the purposes of Table 1,

(a) headmeat used in the production of headcheese and brawns may include pork scalps and snouts;

(b) if pork skin is used as an ingredient in a prepared meat product and there are adhering to it the underlying tissues normally accompanying pork skin and having an average thickness of not less than 1.25 centimetres, pork skin is considered pork meat;

(c) if comminuted boneless pork is used as an ingredient of a prepared meat product, naturally adhering skin is considered pork meat;

(d) if pork skin is separated from muscle tissue, the skin may be added to skinless pork if the amount of skin in the pork does not exceed 8 per cent;

(e) if boneless poultry is used as an ingredient of a prepared meat product, naturally adhering skin and fat are considered poultry meat;

(f) if poultry skin is separated from muscle tissue, the skin may be added to skinless poultry if the amount of skin in the poultry does not exceed 8 per cent;

(g) if poultry fat is separated from the muscle tissue, poultry fat not exceeding 4 per cent of boneless poultry weight may be added;

(h) if Column 4 of the Table permits the addition of a filler to a meat product, the addition of a seasoning, a spice, a sweetening agent, a flavour enhancer, salt and water is also permitted;

(i) if Column 4 of the Table permits the addition of water to a meat product, the addition of ice and meat broth is also permitted;

(j) if Column 3 of the Table permits the addition of gravy to a meat product or if Column 4 of the Table permits the addition of sauce to a meat product, the addition of water and seasoning is also permitted;

(k) if Column 4 of the Table permits the addition of seasoning to a meat product, the addition of salt and spice is also permitted;

(l) if the addition of seasoning to a meat product contributes more than 1 per cent protein in the finished product, the added seasoning is considered a filler;

(m) if Column 4 of the Table permits the addition of a preservative to a meat product, the addition of alcohol or a sweetening agent or both is also permitted; and

(n) if Column 4 of the Table permits the addition of a filler to a meat product, the addition of an ingredient that is not a meat product and does not constitute a filler because it is visually distinguishable from the meat product is also permitted if the name used to describe the resulting product is descriptive of the resulting product.

Part XII
INspection legend, labelling and packaging

Inspection Legend

Requirement for inspection legend

111. The operator of a meat plant shall ensure that every carcass and half carcass at the plant, other than a carcass or half carcass of a rabbit or a bird, other than a ratite, that has received a post mortem inspection and approval for use as food, is stamped with a legible inspection legend immediately after receiving approval for use as food.

Restrictions on applying inspection legend

112. (1) The operator of a meat plant shall ensure that no person applies an inspection legend to a meat product or to the label required under this Part for a meat product unless the product,

(a) meets one of the following conditions:

(i) it is a carcass of a food animal that, at the plant and in accordance with this Regulation, has received an ante mortem inspection, has been slaughtered and dressed and has received a post mortem inspection and approval for use as food,

(ii) it is derived from the carcass of a food animal that, at the plant and in accordance with this Regulation, has received an ante mortem inspection, has been slaughtered and dressed and has received a post mortem inspection and approval for use as food,

(iii) it is a meat product received from another meat plant that is operated by a licensee and it has been stamped with an inspection legend or has been labelled at that meat plant in accordance with this Part,

(iv) it is a meat product received from another meat plant that is operated by a licensee and it has been shipped in accordance with section 125,

(v) it is a meat product received from a registered establishment as defined in the Meat Inspection Act (Canada) and it has been stamped with an inspection legend or has been labelled at that establishment in accordance with that Act and the regulations made under it,

(vi) it is a meat product that has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it,

(vii) it is derived from a meat product described in subclause (iii), (iv), (v) or (vi);

(b) is not contaminated; and

(c) complies with Part XI.

(2) No person shall apply an inspection legend to an inedible material or to a label used in conjunction with an inedible material.

(3) No person other than an inspector or a person authorized by an inspector to apply an inspection legend shall apply an inspection legend to a meat product or to a label used in conjunction with a meat product.

(4) No person shall apply an inspection legend to a meat product except at a meat plant.

(5) No person shall reproduce an inspection legend unless.

(a) the person has the permission of a director; or

(b) the person is an inspector or is a person who is authorized by an inspector to apply an inspection legend to a meat product or to a label used in conjunction with a meat product.

(6) A director shall not refuse the permission mentioned in clause (5) (a) unless the director has reasonable grounds to believe that the person will not use the inspection legend in accordance with this Part.

Form of inspection legend

113. (1) An inspection legend shall be in the following form:

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(2) Subject to subsection (3), the number of the meat plant shall be substituted for the numbers 000 in the inspection legend.

(3) The number of the meat plant is not required on an inspection legend that is placed on the label required under this Part for a meat product if,

(a) the label is applied to a hermetically sealed container that is marked in accordance with clauses 99 (4) (d) and (e);

(b) the label is applied to a casing or bag closed by a metal clip and the number of the meat plant is legibly engraved on the metal clip and is visible when the clip is closed; or

(c) the label is applied to a cardboard container, a corrugated fibreboard container, a bulk container or a plastic container and the number of the meat plant is clearly marked elsewhere on the principal display panel.

(4) The inspection legend shall have no transverse measurement through the centre of the legend of,

(a) less than 10 millimetres, if the legend is placed on a label required under this Part for a meat product; and

(b) less than 25 millimetres, if the legend is stamped directly on a meat product.

(5) If ink is used to directly stamp an inspection legend on a meat product, only ink that is fit for human consumption shall be used for the legend.

Duty to notify inspector

114. The operator of a meat plant who believes that any carcass, part of a carcass or meat product at the plant that bears the inspection legend does not meet the requirements of the Act and this Regulation shall notify an inspector.

Labelling

Requirement for labels

115. (1) Subject to subsection (2), the operator of a meat plant shall ensure that all meat products at a meat plant are labelled in accordance with this Part, the Consumer Packaging and Labelling Act (Canada) and the regulations made under it and the Food and Drugs Act (Canada) and the regulations made under it before they are shipped from the plant for use as food. 

(2) A packaged meat product that is received at a meat plant and that has been labelled in accordance with the Meat Inspection Act (Canada) and the regulations made under it shall be deemed to be labelled in accordance with this Part as long as the product remains in the original packaging material in which it was received at the plant.

(3) Labelling materials used at a meat plant shall be stored in an area that prevents contamination of the materials and shall be stored and handled in a hygienic manner that prevents such contamination.

Form of labels

116. (1) Subject to section 117, a meat product shall have a label that is in the form of one of the labels described in section 118.

(2) A meat product shall have a label that shows the production date of the product or a code identifying the production lot of the product, except if the product is a whole carcass or a half carcass.

(3) The label mentioned in subsection (2) may be part of the label mentioned in subsection (1).

(4) Substances and materials that are used as a label for a meat product and that come into contact with the product shall be durable, free of contaminants and suitable for being a label.

Label for raw meat

117. (1) Subject to subsection (2), the label required for every carcass and half carcass that has received a post mortem inspection and approval for use as food and any raw meat and raw meat by-product derived from such a carcass shall be a stamp of a legible inspection legend on it.

(2) If it is impracticable to stamp the inspection legend on the carcass, half carcass, raw meat or raw meat by-product, the label shall be,

(a) an attached breast tag that complies with subsection 118 (5), in the case of a dressed or partially dressed carcass of a rabbit or a bird, other than a ratite;

(b) a printed inspection legend that is visible on or within the sealed bag in which the carcass, half carcass, raw meat or raw meat by-product is packaged or that is on a label used in conjunction with the sealed bag; or

(c) a label that complies with subsections 118 (1) and (2) or that complies with subsections 118 (3) and (4), if the carcass, half carcass, raw meat or raw meat by-product is packaged in a container or bulk container.

Label for other meat products

118. (1) The label required under subsection 116 (1) for a pre-packaged meat product may be a tag attached to the product, a tag or other label attached to the immediate container in which the product is placed or a label that is applied to or forms part of the immediate container.

(2) The tag or label mentioned in subsection (1) shall set out,

(a) subject to section 119, the identity of the product in terms of its common name or in terms that are descriptive of the product;

(b) except in the case of a meat product pre-packaged at a random weight, the net quantity of the product;

(c) the name and address of the meat plant where the product was produced or labelled or the words “Prepared for” followed by the name and address of the person for whom the product was produced or labelled;

(d) the inspection legend;

(e) subject to subsections 120 (2) and (3), the ingredients of the product in descending order of their proportion in the product or as a percentage of the product;

(f) subject to section 120, the components of the ingredients of the product, where they are listed on the label immediately after the ingredient of which they are components, listed so as to indicate that they are components of that ingredient and listed in descending order of their proportion in the ingredient;

(g) the storage instructions that section 121 requires;

(h) if the durable life of the product is 90 days or less, the words “Best before” followed by the durable life date; and

(i) the words “May contain kidneys”, if the product is a dressed or partially dressed carcass that is derived from a young chicken or young duck or a portion of it and that may contain kidneys.

(3) The label required under subsection 116 (1) for a meat product contained in a bulk container may be a tag or other label attached to the container or a label that is applied to or forms part of the container.

(4) The tag or label mentioned in subsection (3) shall set out,

(a) subject to section 119, the identity of the product in terms of its common name or in terms that are descriptive of the product;

(b) the net quantity of the product;

(c) the name and address of the meat plant where the product was produced or labelled or the words “Prepared for” followed by the name and address of the person for whom the product was produced or labelled;

(d) the inspection legend;

(e) subject to subsections 120 (2) and (3), the ingredients of the product in descending order of their proportion in the product or as a percentage of the product;

(f) subject to section 120, the components of the ingredients of the product, where they are listed on the label or tag immediately after the ingredient of which they are components, listed so as to indicate that they are components of that ingredient and listed in descending order of their proportion in the ingredient;

(g) the storage instructions that section 121 requires; and

(h) the words “May contain kidneys”, if the bulk container contains an unlabelled dressed carcass or partially dressed carcass that is derived from a young chicken or young duck or a portion of it and that may contain kidneys.

(5) The label required under subsection 116 (1) for a dressed or partially dressed carcass of a rabbit or a bird, other than a ratite, may be a breast tag attached to it that sets out,

(a) the name and address of a meat plant where the meat product was produced or labelled or the words “Prepared for” followed by the name and address of the person for whom the carcass was produced or labelled;

(b) the inspection legend; and

(c) the words “May contain kidneys”, if the carcass is derived from a young chicken or young duck and may contain kidneys.

(6) The label required under subsection 116 (1) for a meat product, other than a tag or label mentioned in subsection (1) or (3) or a breast tag mentioned in subsection (5), may be a tag attached to the product that sets out,

(a) subject to section 119, the identity of the product in terms of its common name or in terms that are descriptive of the product;

(b) the net quantity of the product;

(c) the name and address of the meat plant where the product was produced or labelled or the words “Prepared for” followed by the name and address of the person for whom the product was produced or labelled;

(d) the inspection legend;

(e) subject to subsections 120 (2) and (3), the ingredients of the product in descending order of their proportion in the product or as a percentage of the product;

(f) subject to section 120, the components of the ingredients of the product, where they are listed on the label or tag immediately after the ingredient of which they are components, listed so as to indicate that they are components of that ingredient and listed in descending order of their proportion in the ingredient;

(g) the storage instructions that section 121 requires; and

(h) the words “May contain kidneys”, if the product is a dressed or partially dressed carcass that is derived from a young chicken or young duck or a portion of it and that may contain kidneys.

Name of meat product

119. (1) No label used in conjunction with a meat product, whether or not it is a label required by this Part, shall,

(a) describe the product by a name set out in Column 2 of Table 1 unless the product conforms to the standards set out in Columns 3 to 6 opposite it;

(b) indicate that the product has been derived from one or more species of food animals unless all ingredients of the product that are meat products are derived from those species of food animals;

(c) describe the product as a carcass, cut, organ or tissue of an animal unless the name of the animal species from which it was derived is also shown; or

(d) show a word or phrase set out in Column 2 of the Table to this section unless the product meets the requirements set out in Column 3 opposite it.

(2) If the label required for a meat product shows a word or phrase set out in Column 2 of the Table to this section, the label shall show the word or phrase immediately preceding or immediately following the identity of the meat product.

(3) If the label required for a meat product is required to show the identity of the product and if the product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the label shall set out,

(a) as part of the common name of the product, the expression “ready to cook”, “uncooked” or an equivalent term to indicate that the product requires cooking before consumption; and

(b) comprehensive cooking instructions such as an internal time and temperature combination that, if followed, will result in conditions that allow for the safe consumption of the product.

Table
LABELLING REstrictions based on processing of MEAT PRODUCTS

 

Column 1

Column 2

Column 3

Item

Word or Phrase

Requirements

1.

“Baked”

“Oven roasted”

Having dry heat applied without direct contact with a flame for a time sufficient to produce the characteristics of baked or roasted meat product, such as brown crust on the surface, rendering out of surface fat or caramelization of added sugar

2.

“Barbecued”

Cooked with seasoning

3.

“Basted”

“Deep basted”

“Prebasted”

“Self basting”

Injected with meat broth containing at least 15 per cent solid matter, butter or edible fats or oils that are of vegetable origin, up to a maximum of 3 per cent

4.

“Breaded”

Coated with a combination of batter and bread or cracker crumbs

5.

“Cooked”

Subjected to heat for a time sufficient to produce the characteristics of a cooked meat product in respect of friability, colour, texture and flavour

6.

“Corned”

Cured

7.

“Dried”

“Dry”

“Semi-dry”

Dehydrated

8.

“Freeze-dried”

Dehydrated by a process of freeze-drying

9.

“Fully cooked”

Heated to an internal temperature of at least 69 degrees Celsius

10.

“Jellied”

Gelling agent added

11.

“Rolled”

Boned, rolled and tied

12.

“Semi-boneless”

Having not less than 45 per cent of the bone removed from the meat cut

13.

“Shankless”

(a) In the case of a foreleg, having the forelimb removed at the elbow joint

 

 

(b) In the case of a hind leg, having the hindlimb removed at the knee joint

14.

“Smoked”

Treated with smoke derived either directly or indirectly from hardwood

15.

“Stuffed”

“Stuffed with”

Stuffed with a seasoned mixture of bread, grains or like substances or with a prepared meat product or a combination of them

16.

“With giblets”

Containing a liver, a heart or a gizzard or any combination of them of the same species

17.

“With natural juices”

Packaged in a package containing the juices generated by the cooking of the meat product

Listing ingredients on label

120. (1) If the label required for a meat product is required to show the components of ingredients of the product, the label shall show them as specified by sections B.01.008 to B.01.010 of the Food and Drug Regulations made under the Food and Drugs Act (Canada).

(2) If it is an acceptable manufacturing practice for the operator of a meat plant to omit from a meat product any food that is ordinarily an ingredient of the product or a component of an ingredient of the product or to substitute in whole or in part in a meat product any other food for a food that is ordinarily an ingredient or a component of an ingredient, the list of ingredients on the label required for the product may, for the 12-month period beginning at the time the label is applied to the product, show as ingredients of the product or components of ingredients of the product the foods that may be omitted or substituted if,

(a) all the foods that may be used as ingredients or components during the 12-month period are shown in the list of ingredients;

(b) it is clearly stated as part of the list of ingredients that the foods shown as ingredients or components may not be present or that another food may be substituted for a food shown as an ingredient or component; and

(c) the foods that may be omitted or substituted are grouped with those of the same class of foods that are used as ingredients or components and the foods within each of the groups are listed in descending order of the proportion in which they are likely to be used during the 12-month period.

(3) If it is an acceptable manufacturing practice for the operator of a meat plant to vary the proportions of the ingredients of a meat product or the components of an ingredient of a meat product, the list of ingredients on the label required for the product may, for the 12-month period beginning at the time the label is applied to the product, show the ingredients or components in the same proportions during the l2-month period if,

(a) it is clearly stated as part of the list of ingredients that the proportions indicated are subject to change; and

(b) the ingredients or components are listed in descending order of the proportion in which they are likely to be used during the 12-month period.

Storage instructions

121. If the label required for a meat product is required to show storage instructions, the label shall indicate if the product should be kept refrigerated or kept frozen, except if the product,

(a) is packaged in a hermetically sealed container and treated to achieve commercial sterility;

(b) is dried to attain a water activity of 0.85 or less;

(c) has pH of 4.6 or lower;

(d) is packaged in salt or a saturated salt solution;

(e) is fermented and, at the end of fermentation, has a pH of 5.3 or less and a water activity of 0.90 or less; or

(f) has been subjected to treatment approved by a director that ensures the stability of the product when it is stored at normal room temperature.

Location of information on label

122. (1) Subject to subsections (2) to (4), the information that section 118 requires be included on the label required for a meat product shall be shown on the principal display panel, except if the label is a breast tag attached to a dressed or partially dressed carcass of a rabbit or a bird, other than a ratite, or a tag or label that does not have a principal display panel.

(2) The information that clauses 118 (2) (c), (d), (e) and (f) require be included on the label required for a meat product may be shown on a panel other than the principal display panel.

(3) The information that clause 118 (2) (h) requires be included on the label required for a meat product may be shown on that part of the label that is applied to the bottom of the immediate container in which the product is placed if a clear indication of the location of the information appears elsewhere on the label.

(4) The meat inspection legend that clause 118 (4) (d) requires be included on the label for a meat product contained in a bulk container that is sealed with a tamper-evident seal may be shown on the seal of the container, instead of on the label, and, if it is shown on the seal, may be shown on a panel other than the principal display panel.

Location of label

123. (1) Subject to subsection (2), all or part of the label required under subsection 116 (1) for a meat product shall be applied to the principal display surface, except if the label is a stamp of the inspection legend on the product.

(2) If the container of a pre-packaged meat product is mounted on a display card, the label may be applied to the side of the display card that is displayed or visible under normal or customary conditions of sale or use.

Legibility of labels

124. (1) The height that this section requires for the characters of the words that comprise information shall be,

(a) the height of an upper case letter, if the characters of the words all appear in upper case; and

(b) the height of the lower case letter “o”, if the characters of the words appear in lower case or in a mixture of upper and lower case.

(2) Subject to subsections (3) and (4), all information that this Part requires a label required for a meat product to show shall be shown in a manner easily legible to any person under normal or customary conditions of sale or use of the product and shall be in characters not less than 1.6 millimetres in height.

(3) If the area of the principal display surface of a container containing a meat product is not more than 10 square centimetres and if all the information that this Part requires a label required for the product to show is shown on the principal display panel of the container, that information, other than information showing the net quantity, may be in characters not less than 0.8 millimetres in height.

(4) If a label required for a meat product is required to show the net quantity of the product, the numbers showing the net quantity shall be shown in bold-face type and in characters of a height of not less than the size specified in Column 1 of the following Table opposite the size specified in Column 2 for the area of the principal display surface of the container or bulk container containing the product.

TABLE
maximum height of characters

 

Column 1

Column 2

Minimum Height of Characters

Size of the Area of the Principal Display Surface of the Container or Bulk Container Containing the Meat Product

1.6 millimetres

not more than 32 square centimetres

3.2 millimetres

More than 32 square centimetres but not more than 258 square centimetres

6.4 millimetres

More than 258 square centimetres but not more than 645 square centimetres

9.5 millimetres

More than 645 square centimetres but not more than 2,580 square centimetres

12.7 millimetres

More than 2,580 square centimetres

(5) If a label required for a meat product is required to show the net quantity of the product, if the container containing the product is mounted on a display card and if the net quantity of the product is shown on the display card, the height of the characters used to show the net quantity shall be proportionate to the total area of the side of the display card that is displayed or visible under normal or customary conditions of sale or use of the product.

Shipping meat products without a label

125. The operator of a meat plant who is a licensee may ship a meat product to another meat plant operated by a licensee, without its being labelled in accordance with subsection 115 (1), if,

(a) the product is shipped from the first meat plant in a bulk container or transport container that was sealed with an official seal under the authority of an inspector;

(b) the product is accompanied by,

(i) a document from the operator of the first meat plant stating that the product is fit for human consumption, and

(ii) in the case of a prepared meat product, a list of the ingredients of the product; and

(c) the official seal is broken only with the approval of an inspector.

Label for inedible material

126. (1) The operator of a slaughter plant shall ensure that inedible material at the plant that is intended for use in animal food, pet food or intended for pharmaceutical, therapeutic or research purposes has a label before it is shipped from the plant for any purpose other than disposal in accordance with section 91.

(2) The label shall set out,

(a) the species from which the material was taken and a description of the material;

(b) in the case of inedible material intended for use in animal food, the words “Animal food” or the words naming the animal species for which the material is intended, followed by the word “Food” shown in letters of a height of not less than 1.9 centimetres;

(c) in the case of inedible material intended for use in pet food, the words “Pet food” or the words naming the companion animal species for which the material is intended, followed by the word “Food” shown in letters of a height of not less than 1.9 centimetres;

(d) in the case of inedible material intended for pharmaceutical, therapeutic or research purposes, the words “For pharmaceutical purposes”, “For therapeutic purposes” or “For research purposes”, as the case may be;

(e) the net quantity of the material, which may be in weight or volume;

(f) the name and address of the slaughter plant where the material was produced or labelled or the words “Prepared for” followed by the name and address of the person for whom the inedible material was produced or labelled; and

(g) storage instructions for the material, including an indication if the material should be kept refrigerated or kept frozen.

(3) All information that this section requires the label required for a meat product to show shall be shown in a manner easily legible to any person under normal or customary conditions of sale or use of the material.

Packaging

Packaging

127. The operator of a meat plant shall ensure that meat products packaged at the plant and inedible materials that are packaged at the plant and that are intended for use in animal food, pet food or intended for pharmaceutical, therapeutic or research purposes are packaged in accordance with this Part.

Procedures

128. The operator of a meat plant shall ensure that procedures used in the packaging of meat products at the plant protect the products from physical damage and prevent their contamination.

Packaging material

129. (1) Packaging material used at a meat plant for packaging meat products and inedible materials intended for use in animal food, pet food or intended for pharmaceutical, therapeutic or research purposes shall,

(a) be durable, free of contaminants and suitable for packaging meat products or inedible materials, as the case may be; and

(b) not be re-used unless it is corrosion-resistant, cleaned and sanitized after each use and capable of withstanding repeated cleaning.

(2) Despite clause (1) (b), meat products shipped from a meat plant may be packaged in re-usable boxes if the boxes are lined, in good repair, free from contaminants and marked or labelled in accordance with this Part.

(3) No packaging material used at a meat plant shall come into contact with a meat product if the contact may prevent the product from complying with this Regulation, the Food and Drugs Act (Canada) and the regulations made under that Act.

(4) Packaging materials used at a meat plant shall be stored in an area that prevents contamination of the materials and shall be stored and handled in a hygienic manner that prevents such contamination.

Weights of pre-packaged meat products

130. (1) Subject to subsection (2), a meat product set out in Column 2 of the Table to this section shall not be pre-packaged in a weight other than the permitted weight set out opposite it in Column 3.

(2) Subsection (1) does not apply to a meat product that is,

(a) pre-packaged at a random weights and subsequently labelled with the net weight for retail sale;

(b) packaged in hermetically sealed containers in accordance with subsection 99 (4); or

(c) pre-packaged in weights over 1 kilogram.

Table
PERMITTED WEIGHTS FOR PRE-PACKAGED MEAT PRODUCTS

 

Column 1

Column 2

Column 3

Item

Meat Product

Permitted Weights for Pre-Packaged Meat Products

1.

Sliced bacon

From 1 to 100 grams in increments of 1 gram, 250 grams, 375 grams, 500 grams, 1 kilogram

2.

Sliced ready-to-eat meat products and potted meat products

From 1 to 100 grams in increments of 1 gram, 125 grams, 150 grams, 175 grams, 200 grams, 250 grams, 300 grams, 375 grams, 400 grams, 500 grams, 600 grams, 700 grams, 900 grams, 1 kilogram

3.

Sausages and sausage meat

From 1 to 100 grams in increments of 1 gram, 125 grams, 175 grams, 225 grams, 250 grams, 300 grams, 375 grams, 450 grams, 500 grams, 600 grams, 675 grams, 750 grams, 900 grams, 1 kilogram

Part XIII
Transportation STandards

Application of Part

131. This Part does not apply to,

(a) the operator of a meat plant who is not a licensee; or

(b) a meat product that is not derived from a food animal.

Receiving carcasses, etc.

132. The operator of a meat plant shall ensure that carcasses, meat products and ingredients are received at the plant in a manner that protects them from physical damage.

Shipping carcasses, etc.

133. (1) The operator of a meat plant shall ensure that carcasses and meat products are shipped from the plant in a manner that protects them from physical damage.

(2) The operator of a meat plant shall ensure that no carcass or meat product is shipped from the plant unless it is protected against deterioration and contamination.

Standards for transport containers

134. (1) Subject to subsection (2), the operator of a meat plant shall ensure that no carcasses, meat products and ingredients are received at the plant and no carcasses and meat products are shipped from the plant unless the operator inspects the transport container in which they are transported to or from the plant, as the case may be, and the container meets the following requirements:

1. It is clean, free of contamination and suitable for its intended use.

2. It is constructed of material that is free from any constituents likely to contaminate carcasses, meat products or ingredients.

3. It has inside surfaces that are hard, smooth, impervious to moisture and in good repair.

4. It is capable of protecting a carcass, meat product, ingredient and any container for a carcass, meat product or ingredient against contamination.

5. If it transports refrigerated or frozen carcasses, meat products or ingredients, it is equipped to maintain the carcasses, meat products or ingredients at an internal temperature of,

i. 4 degrees Celsius or less, if they are refrigerated, or

ii. –18 degrees Celsius or less, if they are frozen.

6. It is equipped to prevent the accidental freezing of carcasses, meat products and ingredients if there is a risk of freezing and if freezing could adversely affect the carcasses, meat products or ingredients.

7. It is not being used or has not been used for transporting animals, inedible materials, refuse, control products as defined in section 2 of the Pest Control Products Act (Canada), being chapter P-9 of the Revised Statutes of Canada, 1985, pest control products as defined in subsection 2 (1) of the Pest Control Products Act (Canada), being chapter 28 of the Statutes of Canada, 2002, or anything else that might contaminate a carcass, meat product or ingredient.

(2) Subsection (1) does not apply to,

(a) meat products that are transported to a meat plant in a transport container for processing for use or consumption by an individual or the individual’s family if the container contains no other meat products during the time that they are transported to the plant;

(b) a carcass of a food animal that dies during transportation to a meat plant and that is transported to the plant in a transport container that contains no meat products and no other carcasses during the time that the carcass is transported to the plant;

(c) meat products that an individual has purchased at a meat plant and ships from the plant in a transport container for the use or consumption of the individual or that of the individual’s immediate family if the container contains no other meat products during the time that they are shipped from the plant; or

(d) meat products that are,

(i) derived from a food animal or meat product that has been brought to a meat plant for slaughter or processing for an individual, and

(ii) shipped from the plant in a transport container for the use or consumption of the individual or the individual’s immediate family if the container, during the time that they are shipped from the plant, contains no meat products, other than meat products for the use or consumption of the individual or the individual’s immediate family.

Part XIV
Distribution Records, recall procedure and NOTICE to the Public

Application of Part

135. (1) This Part does not apply to,

(a) the operator of a meat plant who is not a licensee; or

(b) a meat product that is not derived from a food animal.

(2) Sections 136 and 137 do not apply to a meat product that an individual purchases from a meat plant for the individual’s own use or consumption or that of the individual’s immediate family.

Distribution record

136. (1) The operator of a meat plant shall ensure that, at the time a carcass, meat product or inedible material is shipped from the plant, a written distribution record is made that records the address to which the carcass, meat product or inedible material, as the case may be, is shipped.

(2) The operator shall keep the written distribution record at the plant at least until,

(a) the third anniversary of the date on which it is made, in the case of a thermally-processed, hermetically-sealed meat product; or

(b) the anniversary of the date on which it was made in all other cases.

Recall procedure

137. (1) The operator of a meat plant shall establish and maintain at the plant a written procedure that, when followed, would ensure the timely and effective recall of any carcass or meat product shipped from the plant.

(2) The operator shall periodically evaluate the effectiveness of the recall procedure required by subsection (1), including whether carcasses or meat products can be effectively identified and recalled in a timely manner.

(3) If a periodic evaluation required by subsection (2) determines that the recall procedure does not provide for the timely and effective identification and recall of carcasses or meat products, the operator of the meat plant shall immediately,

(a) amend the procedure; and

(b) evaluate the effectiveness of the amended procedure, including whether carcasses or meat products can be effectively identified and recalled in a timely manner.

Notice of defective shipping

138. (1) The operator of a meat plant shall immediately notify an inspector upon receiving information that indicates that a carcass or meat product that was shipped from the plant,

(a) may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation; or

(b) may be contaminated.

(2) The notice given under subsection (1) shall include the following information:

1. If applicable, a description of how the carcass or meat product may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation.

2. If applicable, the nature of the contamination.

3. The type of carcass or meat product.

4. If applicable, the quantity of carcasses or meat products that may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation.

5. If applicable, the quantity of carcasses or meat products that may be contaminated.

6. The distribution records for all carcasses and meat products that may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation or that may be contaminated, except for meat products that an individual purchases from the meat plant for the individual’s own use or consumption or that of the individual’s immediate family.

Part XV
Commencement

Commencement

139. This Regulation comes into force on the later of June 1, 2005 and the day by which sections 12 and 53 of the Act have been proclaimed in force.

TABLE 1
MEAT PRODUCT STANDARDS

 

Column 1

Column 2

Column 3

Column 4

Column 5

Column 6

Item

Meat Product

Meat Product Ingredient

Other Ingredients and Food Additives

Mandatory Treatments and Processes

Maximum or Minimum Permitted Amounts of Certain Contents and Other Requirements

1. (a)

Regular Ground Meat

Fresh boneless skinless meat required

None

Comminuted

Maximum 30 per cent fat.

(b)

Medium Ground Meat

Fresh boneless skinless meat required

None

Comminuted

Maximum 23 per cent fat.

(c)

Lean Ground Meat

Fresh boneless skinless meat required

None

Comminuted

Maximum 17 per cent fat.

(d)

Extra lean Ground Meat

Fresh boneless skinless meat required

None

Comminuted

Maximum 10 per cent fat.

(e)

Mechanically separated meat

Fresh mechanically separated meat required

None

None

Minimum 14 per cent protein if sold as fresh meat product labelled for retail sale.

2. (a)

Meat Pattie

Fresh boneless meat required

Seasoning permitted

Comminuted and formed

Minimum 15 per cent meat product protein.

Minimum 16 per cent total protein.

(b)

Meat Balls

Meat Burger

Meat Chopette

Meat Croquette

Meat Cutlette

Meat Steakette uncooked

Fresh boneless meat or fresh mechanically separated meat or both required

Filler permitted

Comminuted, formed and, if it contains mechanically separated meat, frozen

Minimum 11.5 per cent meat product protein.

Minimum 13 per cent total protein.

(c)

Meat Balls

Meat Burger

Meat Chopette

Meat Croquette

Meat Cutlette

Meat Steakette

Cooked

Boneless meat or mechanically separated meat or both required

Filler permitted

Comminuted, formed and cooked

Minimum 13.5 per cent meat product protein.

Minimum 15 per cent total protein.

(d)

Flakes of meat

Boneless meat required

In the case of chicken flakes, mechanically separated chicken permitted

Water permitted

Seasoning permitted

Preservative permitted

Chunked and cooked

Minimum 15 per cent meat product protein.

Minimum 16 per cent total protein.

In the case of chicken flakes, maximum 15 per cent mechanically separated chicken.

3. (a)

Sausage ready-to-eat

Salami

Wiener

Frankfurter

Bologna

Pepperoni

Liver Sausage

Liverwurst

Mortadella

Salametti

Cervelat

Boneless meat or meat by-product or mechanically separated meat, or any combination of them required

If cooked, partially defatted beef or pork fatty tissue or both permitted

Preservative required

In the case of fermented sausage, lactic acid starter culture permitted

Filler permitted

Glucono delta lactone permitted

Comminuted and cured, and one or more of the following: smoked, cooked dried and fermented

Minimum 9.5 per cent meat product protein.

Minimum 11 per cent total protein.

Minimum 25 per cent of the meat product ingredients to be liver, calculated as fresh liver, if product name is liver sausage or liverwurst.

(b)

Blood Sausage

Blood required

Boneless meat, meat by-product or mechanically separated meat, or any combination of them permitted

Preservative permitted

Filler permitted

Comminuted and cooked

Minimum 9.5 per cent meat product protein.

Minimum 11 per cent total protein.

(c)

Black Pudding

Blood Pudding

Blood required

Boneless meat, meat by-product or mechanically separated meat, or any combination of them permitted

Preservative permitted

Filler permitted

Gelling agent permitted

Comminuted and cooked

Minimum 9.5 per cent meat product protein.

Minimum 11 per cent total protein.

(d)

Blood and Tongue Sausage

Blood required

Boneless tongue required

Boneless meat, meat by-product or mechanically separated meat, or any combination of them permitted

Filler permitted

Preservative permitted

Comminuted and cooked

Minimum 9.5 per cent meat product protein.

Minimum 11 per cent total protein.

(e)

Sausage

Breakfast sausage

Dinner Sausage

Sausage Meat

Fresh boneless meat, fresh meat by-product or fresh mechanically separated meat, or any combination of them required

Filler permitted

Comminuted and, if it contains mechanically separated meat, frozen

Minimum 7.5 per cent meat product protein if sold as fresh meat product.

Minimum 9 per cent total protein if sold as fresh meat product.

(f)

Preserved Sausage or, if sodium or potassium nitrite or both added,

Cured Sausage

Fresh or preserved boneless meat or meat by-product, fresh or preserved mechanically separated meat, or any combination of them required

Preservative required

Filler permitted

Comminuted and preserved, and, if it contains mechanically separated meat, frozen

Minimum 7.5 per cent meat product protein if sold as raw meat product.

Minimum 9 per cent total protein if sold as raw meat product.

4.

Potted Meat

Meat Paste

Meat Spread

Meat Paté

Boneless meat, meat by-product or mechanically separated meat, or any combination of them required

Filler permitted

Preservative permitted

Gelling agent permitted

Comminuted and cooked

Minimum 7.5 per cent meat product protein.

Minimum 9 per cent total protein.

5.

Liver Paste

Liver Spread

Paté de Foie

Liver required

Boneless meat required

Fatty tissue permitted

Preservative permitted

Filler permitted

Gelling agent permitted

Comminuted and cooked

Minimum 7.5 per cent meat product protein.

Minimum 9 per cent total protein.

 

 

 

 

 

Minimum 25 per cent of the meat product ingredients to be liver, calculated as fresh liver, except if packaged as shelf stable product in a hermetically sealed container, minimum 22 per cent to be liver.

6.

Meat Loaf

Meat Lunch

Luncheon Meat

Boneless meat, meat by-product or mechanically separated meat, or any combination of them required

Partially defatted beef or pork fatty tissue or both permitted

If boneless meat is chicken, chicken skin permitted

Preservative permitted

Filler permitted

Gelling agent permitted

Comminuted and cooked, and one of the following: cured or frozen

Minimum 9.5 per cent meat product protein.

Minimum 11 per cent total protein.

In the case of chicken loaf, maximum 15 per cent chicken skin.

7.

Chopped Ham

Boneless ham required

Preservative required

Water permitted

Seasoning permitted

Gelling agent permitted

Comminuted, cured and cooked

Minimum 12 per cent meat product protein.

8.

Corned Beef

Coarsely cut, pre-cooked, boneless beef or a mixture of coarsely cut, pre-cooked boneless beef and fresh boneless beef required

Salt required

Preservative required

Water permitted

Seasoning permitted

Phosphates permitted

Cooked and cured

Minimum 21 per cent meat product protein if enclosed in a hermetically sealed container.

9. (a)

Bacon

Boneless pork belly required

Salt required

Preservative required

Water permitted

Seasoning permitted

Phosphates permitted

Cured

None

(b)

Back Bacon

Boneless pork loin required

Salt required

Preservative required

Water permitted

Seasoning permitted

Phosphates permitted

Cured and smoked, with an internal temperature during smoking of not less than 58 degrees Celsius

None

(c)

Wiltshire Bacon

Boneless pork loin with portion of belly attached required

Salt required

Preservative required

Water permitted

Seasoning permitted

Phosphates permitted

Cured

None

10. (a)

Meat Roll

Boneless meat required

Filler permitted

Preservative permitted

Gelling agent permitted

Phosphates permitted

 Formed

Minimum 12 per cent meat product protein if the product is cooked and minimum 10 per cent meat product protein if the product is uncooked.

 

 

 

 

 

Maximum 16 per cent emulsion.

(b)

Whole Chicken with Broth

Dressed chicken carcass required

Broth required

Water permitted

Seasoning permitted

Gelling agent permitted

Phosphates permitted

Cooked

Minimum 50 per cent of declared net quantity dressed chicken carcass if enclosed in a hermetically sealed container.

(c)

Boneless Chicken

Boneless skinless chicken required

Water permitted

Seasoning permitted

Gelling agent permitted

Cooked

Minimum 50 per cent chicken meat if enclosed in a hermetically sealed container.

11. (a)

Meat Pie

Boneless meat required

Gravy permitted

Pastry crust required

Filler permitted

Preservative permitted

Vegetables permitted

Cooked except for the crust

Minimum 20 per cent of the filling to be meat, calculated as fresh meat.

(b)

Beef Steak and Kidney Pie

Beef Steak and Kidney Pudding

Boneless beef required

Beef kidney required

Gravy permitted

Pastry crust required

Filler permitted

Vegetables permitted

Cooked except for the crust

Minimum 30 per cent of the filling to be meat product, calculated as fresh meat product.

(c)

Tourtière

Boneless beef, veal or pork, or any combination of them required

Pasty crust required

Filler permitted

Potatoes permitted

Cooked except for the crust

Minimum 11.5 per cent meat product protein.

Minimum 13 per cent total protein.

12. (a)

Creton

Boneless pork required

Pork fatty tissue permitted

Filler permitted

Comminuted and cooked

Minimum 11.5 per cent meat product protein.

Minimum 13 per cent total protein.

(b)

Country-Style Creton

Boneless pork required

Pork fatty tissue permitted

Water permitted

Seasoning permitted

Comminuted and cooked

Minimum 12 per cent meat product protein.

Minimum 13 per cent total protein.

13. (a)

Headcheese

Boneless headmeat required

Boneless meat other than headmeat or meat by-product or both permitted

Water permitted

Seasoning permitted

Preservative permitted

Gelling agent permitted

Comminuted and cooked

Minimum 50 per cent of the meat product ingredients to be headmeat.

(b)

Brawn

Boneless headmeat required

Boneless meat other than headmeat or meat by-product or both permitted

Water permitted

Seasoning permitted

Preservative permitted

Gelling agent permitted

Comminuted and cooked

None

14. (a)

Wieners and Beans

Wieners with Beans

Wieners required

Beans required

Sauce permitted

Cooked

Minimum 25 per cent wieners.

(b)

Beans and Wieners

Beans with Wieners

Wieners required

Beans required

Sauce permitted

Cooked

Minimum 10 per cent wieners.

15.

Chili con Carne

Chili

Boneless meat or mechanically separated meat or both required

Gravy permitted

Chili required

Filler permitted

Beans permitted

Comminuted and cooked

Minimum 20 per cent boneless or mechanically separated meat calculated as raw ingredient.

 

 

 

 

 

Mechanically separated meat to contain minimum 14 per cent protein.

16. (a)

Stew

Boneless meat required

Gravy permitted

Vegetables required

Cooked

Minimum 20 per cent meat calculated as raw ingredient.

 

 

 

 

 

Minimum 30 per cent vegetables calculated as raw ingredients.

(b)

Irish Stew

Boneless meat consisting of beef, mutton or lamb, or any combination of them required

Gravy permitted

Vegetables required

Cooked

Minimum 20 per cent meat calculated as raw ingredient.

Minimum 30 per cent vegetables calculated as raw ingredients.

(c)

Vegetable Stew with Meat

Boneless meat required

Gravy permitted

Vegetables required

Cooked

Minimum 12 per cent meat calculated as raw ingredient.

 

 

 

 

 

Minimum 38 per cent vegetables calculated as raw ingredients.

(d)

Meat Dinner

Meat Bourguignon

Meat Goulash

Other Specialty Meat Stew Products

Boneless meat required

Gravy permitted

Vegetables required

Cooked

Minimum 25 per cent meat calculated as raw ingredient.

Minimum 55 per cent meat and vegetables calculated as raw ingredients.

17. (a)

Meat Ball Stew

Meat balls required

Gravy permitted

Vegetables required

Cooked

Minimum 22 per cent meat balls calculated as raw ingredients.

 

 

 

 

 

Minimum 30 per cent vegetables calculated as raw ingredients.

(b)

Meat Balls and Gravy

Meat balls required

Gravy required

None

Cooked

Minimum 50 per cent meat balls calculated as raw ingredients.

18. (a)

Lard

Fresh pork fatty tissue required

Preservative permitted

Rendered

Relative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40 degrees Celsius and water at 20 degrees Celsius.

 

 

 

 

 

Refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40 degrees Celsius.

 

 

 

 

 

A titre of not less than 32 degrees Celsius and not more than 45 degrees Celsius.

 

 

 

 

 

Saponification value of not less than 192 and not more than 203, expressed as milligrams potassium hydroxide per gram of fat.

 

 

 

 

 

Iodine value of not less than 45 and not more than 70, calculated using the Wijs test.

 

 

 

 

 

Unsaponifiable matter content of not more than 12 grams per kilogram.

Acid value of not more than 2.5 milligrams potassium hydroxide per gram of fat.

 

 

 

 

 

Peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat.

 

 

 

 

 

Maximum 1 per cent substances resulting from the rendering process, other than fatty acids and fat.

(b)

Leaf Lard

Fresh abdominal fatty tissue of swine, excluding fatty tissues adhering to intestines required

Preservative permitted

Rendered at a moderately high temperature

As in the box immediately above, except for an Iodine value of not less than 45 and not more than 65.

19.

Suet

Fresh fatty tissues from the omentum and kidney region of bovines required

Cereal permitted

Salt permitted

None

Relative density of not less than 0.893 and not more than 0.898, calculated with the suet at 40 degrees Celsius and water at 20 degrees Celsius.

 

 

 

 

 

Refractive index of not less than 1.448 and not more than 1.460, calculated using the sodium D-line as the light source and with the suet at 40 degrees Celsius.

 

 

 

 

 

A titre of not less than 42.5 degrees Celsius and not more than 47 degrees Celsius.

 

 

 

 

 

Saponification value of not less than 190 and not more than 200, expressed as milligrams of potassium hydroxide per gram of fat.

 

 

 

 

 

Iodine value of not less than 32 and not more than 47, calculated using the Wijs test.

 

 

 

 

 

Unsaponifiable matter content of not more than 10 grams per kilogram.

 

 

 

 

 

Acid value of not more than 2.0 mg potassium hydroxide per gram of fat.

 

 

 

 

 

Peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of fat.

 

 

 

 

 

If in comminuted form, 3 per cent cereal and maximum 1 per cent salt.

20.

Tallow

Fresh beef or mutton fatty tissues or both required

Preservative permitted

Rendered

None

21.

Shortening other than butter or lard

Animal or vegetable fat or oil or a combination of them required

Preservative permitted

Anti-foaming agent permitted

Stearyl monoglyceridyl citrate permitted

Monoglycerides or a combination of monoglycerides and diglycerides of fat forming acids permitted

Lactylated monoglycerides or a combination of lactylated monoglycerides and lactylated diglycerides of fat forming acids permitted

None

Monoglycerides maximum 10 per cent monoglycerides and diglycerides, whether lactylated or not, maximum 20 per cent of weight of shortening.

Lactylated monoglycerides and lactylated diglycerides maximum 8 per cent of weight of shortening.