Overview

If you conduct regulated meat processing activities under O. Reg. 31/05 (Meat) you may need a meat plant operator licence.

There are 2 types of meat plants that must be licensed by the Ministry of Agriculture, Food and Agribusiness (OMAFA):

  • abattoirs (slaughter plants)
  • freestanding meat plants

Abattoirs

Abattoirs (slaughter plants) are facilities that slaughter food animals. They may also process meat after slaughter. Abattoirs that are not federally licensed need to be provincially licensed under the Food Safety and Quality Act, 2001 (FSQA). Mobile abattoirs may be licensed providing they meet the same requirements as fixed-location abattoirs.

Freestanding meat plants

Freestanding meat plants (FSMPs) do not slaughter animals. They process meat in other ways, including:

  • aging
  • boning
  • cutting
  • smoking
  • fermenting etc.

Whether a FSMP falls under the FSQA depends on the types of meat processing activities, the meat products produced and how the products are distributed.

There are 2 categories of FSMPs that may need a licence based on the risk level of their activities:

  • Category 1: low-risk activities
  • Category 2: high-risk activities

Freestanding meat plants conducting category 2 activities

Category 2 activities include:

  • canning, curing, dehydrating, emulsifying, fermenting or smoking meat
  • processing burnt heads or feet of cattle or sheep
  • unfinished green tripe or casings
  • making bile, blood products containing salt or other ingredients or reproductive organs from food animals
  • preparing mechanically separated meat
  • receiving, skinning, cutting, wrapping or freezing farm slaughtered carcasses
  • grinding meat from farm slaughtered carcasses
  • processing ham, bacon or sausage from farm slaughtered pigs
  • any other processing activity that presents a medium to high risk to food safety

Freestanding meat plants conducting low-risk category 1 activities

Category 1 activities include:

  • aging or breaking down a carcass
  • boning, comminution, cutting, fabrication, slicing, marinating, or tenderizing meat
  • packaging meat for wholesale or distribution to persons other than consumers
  • pre-packaging meat products
  • cooking ready-to-serve meat for immediate consumption
  • any other processing activity that presents a low risk to food safety

Licensing exemptions

Some businesses do not need a meat plant licence. Licensing exemptions are set out in O. Reg. 31/05: Meat.

A provincial licence is not required if:

  • the business only prepares:
    • sandwiches or pizzas with meat
    • edible oils or fats
    • bouillon
    • meat products with 25% or less meat by weight
  • the business only performs category 1 activities and sells meat products to wholesale markets that do not exceed the greater of:
    • 25% of meat products sold in a fiscal year
    • 20,000 kg of meat products sold in a fiscal year
  • the majority of the business’ sales are meals or meal portions prepared for immediate consumption, such as in restaurants or catering services.

Businesses that are exempt from licensing are still subject to public health inspections under the Food Premises Regulation.

How to get a meat plant operator licence

Step 1: Application

Before you apply, contact foodsafetylicensing@ontario.ca with information about your plans to operate a meat plant. Our licencing team will:

  • explain the application process and required supporting documents
  • send you a meat plant licensing information package
  • help you complete a business profile

Meat plant licensing information package

This package includes:

Regulatory requirements

Provincially licensed meat plant operators must follow all applicable laws and regulations, including:

Refer to the Meat Plant Guidelines to learn:

  • how OMAFA inspects and audits meat plants
  • what criteria we use during inspections and audits

Submit your application

Send your completed application package to foodsafetylicensing@ontario.ca. Your package should include:

  • signed and dated licence application
  • business profile
  • product list
  • statement of compliance form
  • copy of the Articles of Incorporation (for corporations only)
  • floor plans and specifications
  • the $300 processing fee

You may contact foodsafetylicensing@ontario.ca at any time for help. A team member or the area manager may check in with you to support your application.

Step 2: Assessment

Technical review

We will review your floor plans and specifications to confirm they meet the minimum requirements.

Our licensing team will:

  • discuss any concerns found during the review
  • provide you with a summary of findings
  • explain any required changes to your plans

“Appears to meet” letter

Once all potential issues are addressed, you will receive a letter confirming that your proposed meat plant appears to meet regulatory requirements.

This is not a licence to operate.

We strongly recommend that you do not begin construction until you receive this letter. You are responsible for meeting other legal requirements, such as the Ontario Building Code.

Food handling

Before your facility is licensed, at least one supervisor of food handlers must successfully complete a food handler training course approved by the licensing director.

Field inspection

Before your licence is issued, the area manager will inspect your facility to confirm it is ready to operate and meets meat regulation requirements. The inspection may include a regional veterinarian.

The licensing team will also order a water test and work with the area manager to order a test kill (for abattoirs only).

Step 3: Get your licence

You will receive your licence when all pre-licensing verification checks are complete and the licence is approved. You can choose to receive your licence by:

  • email
  • regular post
  • hand delivery by meat inspection program staff

You will also receive electronic versions of the Meat Inspection Legend, which shows:

  • your plant number (for packaging and labels)
  • that your product has been provincially inspected

If your licence is denied, you will receive a letter explaining why. You can appeal the decision through the Agriculture, Food and Rural Affairs Appeal Tribunal.

Step 4: Operate your plant

You must follow all legislative requirements while operating your meat plant. If any issues are found, your area manager will explain what actions are required and schedule follow up meetings.

Abattoirs

Inspectors are assigned to each plant and are on site during all slaughter activities.

Processing facilities

Processing plants are routinely inspected based on risk.

Contact us

Our licensing team provides advisory services to existing and prospective meat plant operators. To discuss licensing requirements, please contact foodsafetylicensing@ontario.ca.

Reporting non-compliance

Report any alleged food safety violations and other illegal activities.