Why meat plants can be inspected

All meat distributed and sold in Ontario must come from an inspected source. The Ministry of Agriculture, Food and Agribusiness (OMAFA) conducts inspections at provincially licensed meat plants to verify compliance with the Food Safety and Quality Act, 2001 (FSQA) and Ontario Regulation 31/05: Meat (O. Reg. 31/05).

Inspections help:

  • protect food safety and public health 
  • support animal welfare
  • reduce food safety risks
  • maintain confidence in Ontario’s food system

OMAFA inspects all provincially-licenced meat plants. There are 2 different types of plants.

Slaughter plants (abattoirs) are facilities that conduct food animal slaughter and may also carry out further processing activities.

Freestanding meat plants are facilities that conduct further processing activities such as:

  • aging
  • boning
  • cutting
  • smoking
  • fermenting
  • other value-added meat processes

Slaughter at provincially-licensed meat plants requires certain inspections be preferred before and after slaughter. OMAFA food safety inspectors are authorized under the FSQA to enter meat plants during reasonable working hours to verify compliance with the Act and its regulations.

Guiding frameworks

OMAFA delivers inspection services in line with its Compliance Policy and Ontario’s Regulators’ Code of Practice. These frameworks guide how inspections are planned, carried out and communicated in a fair, consistent and risk‑based manner.

Inspectors are appointed under legislation to act in an official capacity in accordance with that legislation. In addition to following the Regulators’ Code of Practice, they adhere to the Public Service of Ontario Act, the Anti-Racism Act, 2017, the Ontario Human Rights Code, their oath of office and relevant Ontario Public Service Directives including the OPS Respectful Workplace Policy.

In addition to complying with the FSQA and its regulations, meat plant operators are also responsible for maintaining a safe workplace in accordance with Ontario’s Occupational Health and Safety Act and operating a meat plant in a manner that allows inspectors to effectively perform their functions under Section 42 of O. Reg. 31/05. While on site, food safety inspectors must follow applicable workplace health and safety requirements to help ensure inspections are conducted safely.

Following these frameworks enables us to ensure fair treatment, promote diversity and inclusion, and maintain a safe environment. The government has a leading role to play in eliminating systemic racism and ensuring a healthy and safe work environment for all Ontarians, including ministry staff. When a ministry staff member is working anywhere onsite, that location becomes their workplace where they must be safe and respected. Incidents of racism, harassment and discrimination are taken seriously.

We are committed to promoting interactions that are inclusive and support dignity and respect. We expect that OMAFA staff will receive the same treatment from the businesses we regulate. Working together, we can build professional and respectful relationships and maintain positive outcomes for everyone.

Prepare for an inspection

Understand requirements and expectations

The Meat Plant Guidelines (MPGs) help support consistent understanding of inspections and comprehensive inspections by helping plant owners and operators understand:

  • how inspections and comprehensive inspections are carried out
  • the requirements used to assess compliance

The guidelines are for information and guidance only. If there is a difference between the guidelines and the FSQA or its regulations, the Act and its regulations shall prevail for compliance and enforcement purposes.

Meat plant operators should review the MPGs thoroughly and ensure all requirements are met.

Maintain facility readiness and records

To support ongoing inspection activities, operators are expected to:

  • maintain a strong understanding of all aspects of facility operations (such as processing activities, processes and equipment)
  • ensure all required approvals, licences and permits are current and readily available to provide to inspectors upon request
  • ensure all required records are complete, organized, up to date and accessible at all times to support ongoing inspection activities
  • stay informed of work conducted by third-party contractors and consultants on your behalf

Types of inspections a facility may receive

OMAFA conducts different types of inspections depending on the plant and circumstances, including:

  • planned inspections scheduled using a risk‑based approach or scheduled to coincide with slaughter activities at the plant
  • inspections related to licensing or permissions
  • inspections triggered by complaints, sampling results or referrals

During any inspection, inspectors may address any observed non‑compliance within the scope of the legislation.

During the inspection

Food safety inspectors carry out inspections on behalf of OMAFA and are responsible for verifying compliance with food safety and animal welfare requirements.

Food safety inspectors have inspector power to enter and inspect any premises that is not a dwelling without warrant to verify compliance with the Act. Upon arrival, the inspector will identify themselves and provide proof of appointment, if requested. If there are any site-specific safety procedures to be followed, operators should inform the inspector on arrival at the site.

Inspectors may:

  • enter production and any other areas
  • examine products and equipment
  • take samples
  • request records and/or other relevant information

Failure to grant entry or provide access to any information may be considered obstruction of an inspector under the Act.

What happens during an inspection depends on the type of meat plant and the activities being carried out.

During inspections, food safety inspectors will generally:

  • monitor and assess compliance with applicable legislation and regulations
  • provide guidance and information to operators about regulatory requirements
  • take appropriate compliance and enforcement actions to address and prevent food safety and animal welfare risks (in a progressive, proportionate and risk-based way appropriate to the situation
  • document inspection activities (which can include photographs and videos), findings and follow‑up actions
  • seek technical and veterinary expertise when required

During inspections inspectors have the authority to:

  • enter all areas of the plant related to the inspection
  • examine, analyse and/or take product samples
  • demand the production of relevant records or other relevant information
  • ask questions of plant operators and staff

If operators or their designated staff are unsure of an answer to any question asked by an inspector, they may do 1 of the following:

  • obtain the information from an appropriate source
  • indicate when and how a response will be provided

The law prohibits obstructing an inspector or providing false or misleading information. Doing so could have an impact on your licence and your ability to conduct regulated activities. It is wise to always bring forward information to your inspector.

Seek clarification from the inspector if anything is unclear.

Refusing entry, denying access to records, providing false information or otherwise impeding an inspection may be considered obstruction under the Act.

Inspection delivery partners

Food safety inspectors are supported by a multidisciplinary team of subject matter experts to help ensure inspections and compliance decisions are:

  • consistent
  • evidence-based
  • proportionate to risk

This includes food safety science, animal health, compliance, training and risk professionals across OMAFA, as well as partner ministries and external agencies, with support available in real time during inspections.

What inspectors look at

During inspections at slaughter plants and freestanding meat plants, food safety inspectors:

  • observe employees performing food safety or animal-handling related tasks
  • take relevant measurements (such as temperature, humidity or calibrations)
  • follow up on previous corrective actions
  • review operational plant written programs (such as sanitation, pest control) and related records
  • review recipes, process controls and related records
  • interview employees or management regarding food safety practices and procedures
  • conduct sampling (such as water, environmental or product samples).

Meat inspections may include 2 types of sampling.

Monitoring samples are taken on a regular schedule to support compliance verification or to support baseline studies.

Surveillance samples are taken when an inspection identifies a specific concern and additional testing is needed.

Slaughter plants (abattoirs)

In provincially licensed slaughter plants, food safety inspectors are required to be on site whenever slaughter takes place.

During slaughter operations, inspectors:

  • check that the plant meets pre‑operational requirements each day slaughter occurs
  • inspect every food animal before slaughter
  • observe slaughter practices to ensure proper animal handling and stunning
  • inspect each carcass and carcass parts after slaughter to confirm there is no evidence of contamination or otherwise unfit for human consumption and to approve them for use as food

Freestanding meat plants (FSMPs)

FSMPs are grouped based on the types of activities they perform, the level of food safety risk and to whom their products are distributed.

FSMPs Category 1 carry out lower risk activities such as cutting, slicing, boning or marinating meat products.

FSMPs Category 2 carry out higher risk activities such as canning, curing, smoking, dehydrating or producing ready-to-eat meat products.

Learn more about freestanding meat plant category requirements.

OMAFA uses a risk-based approach to schedule inspections at freestanding meat plants. Plants with higher risk levels are inspected more often than plants with lower risk levels. OMAFA may also inspect a plant at any other time to determine compliance with the Act and regulations, including if specific risks are identified.

How often a plant is inspected is based on:

  • type of products and processes used
  • past compliance history
  • the plant’s ability to mitigate food safety risks

Comprehensive inspections/audits

In addition to inspections, all provincially licensed meat plants are subject to comprehensive inspections (also known as compliance verification audits). These are conducted by veterinarians and other food safety experts on an annual basis at minimum.

These comprehensive inspections provide a snapshot of a plant’s food safety performance and assess compliance with the requirements under the FSQA and O. Reg. 31/05 (Meat), which is required for a plant to continue to hold a licence to operate.

Learn more about comprehensive inspections.

When incidents of non-compliance are identified

Non-compliance with regulatory requirements may be identified at a provincially-licensed meat plant in several ways including:

  • during routine inspections
  • from test or sampling results
  • referrals from other regulatory agencies, such as a public health unit or the Canadian Food Inspection Agency
  • complaints or other information received by OMAFA
  • compliance verification audits

How OMAFA responds to non-compliance

When non‑compliance is identified at a meat plant, food safety inspectors use a progressive, proportionate and risk‑based approach to address the issue appropriate to the situation. This approach is focused on protecting food safety and animal welfare while supporting compliance in a fair and proportionate way.

Food safety inspectors aim to explain inspection findings and any required corrective actions to the operator and document them through inspection reports or corrective action plans. The compliance response depends on factors such as the:

  • level of food safety or animal welfare risk
  • impact of the incident of non‑compliance
  • plant’s compliance history

Food safety inspectors apply compliance tools, from voluntary measures (such as verbal warnings and guidance) to mandatory enforcement actions (such as compliance orders and licence suspensions) as appropriate to the situation, in a consistent, progressive, proportionate and risk‑based manner to address issues, verify corrective actions, and prevent repeat non‑compliance.

The Regulators’ Code of Practice focuses on building a compliance culture focused on longer-term prevention. Progressive compliance uses a step-by-step approach with more serious compliance actions for bigger or repeated problems. This method matches the seriousness and frequency of the issues.

Learn more about OMAFA’s Compliance Policy.

Communication during the inspection

When non-compliance is identified, the food safety inspector aims to:

  • discuss the inspection findings with the operator
  • explain the non-compliance and the required corrective action
  • work with the operator to assign a corrective action date based on food safety risk or implement a control action
  • explain next steps, potential consequences if compliance is not achieved and appeal options (if applicable)

Operators are encouraged to ask questions or seek clarification at any time during the inspection.

The inspection report is shared with the operator and includes the identified incidences non-compliance and the corrective action plan (CAP). Incidents of non-compliance identified during an inspection are documented in this report and CAP items are linked to the applicable legislative requirement and the compliance tool(s) used to address the issue.

Clear and respectful communication between food safety inspectors and operators is important. Open communication helps ensure expectations are understood, corrective actions are addressed, and food safety and animal welfare risks are managed effectively.

Control actions

Control actions are immediate steps taken to reduce or eliminate risks due to non-compliance with legislative or regulatory requirements. These actions are meant to address the immediate concern, while any non-compliance that may have caused the issue is dealt with using a separate progressive compliance approach.

Control actions may include the following:

Detention/hold

A regulatory action taken by an inspector that prevents a product or carcass from being used, moved or distributed pending further investigation or testing.

Seizure

When a product does not comply with the Act or Regulations, an inspector may have the legal authority to take control of the product or “seize” it.

Condemnation

The official determination that an animal, carcass or product produced in a meat plant does not comply with certain regulatory requirements or is unfit for food and needs to be disposed of in accordance with the regulation.

Condemnation of animals and carcasses

Animals and carcasses are condemned in part or fully when they are determined to be unfit for human consumption. The determination that an animal or full carcass is unfit is made by a veterinary inspector following consultation with an inspector. In limited circumstances, the inspector may condemn carcasses, portions of a carcass or trim tissues without consultation with a veterinary inspector.

Condemnation of product

Meat products may be condemned by an inspector if there has been non-compliance that compromises the safety of the product such as if it:

  • is derived from an animal, carcass or meat product that has not met the requirements of the FSQA or Safe Food for Canadians Act and their respective regulations
  • is contaminated
  • has been produced in a manner that does not comply with the meat processing standards within O. Reg. 31/05

Refuse services

In Provincially licensed slaughter plants, inspection services may be withdrawn when a person at a meat plant has contravened a provision of the FSQA or O. Reg. 31/05. This tool is most likely to be used when critical food safety or animal welfare requirements are not met. Without inspection services, slaughter and potentially other plant operations must stop until the issues are addressed, and inspection services are restored. Once the immediate risk is controlled, any additional non‑compliance related to the incident is addressed using OMAFA’s progressive compliance approach.

Operators should consult with the requirements as outlined in O. Reg. 31/05 (Meat) and/or refer to the Meat Plant Guidelines for more information.

Compliance tools

Compliance tools are:

  • applied throughout the inspection process
  • documented in inspection reports
  • used proportionately to risk and progressively to address instances of non-compliance

OMAFA’s regulatory compliance tools include voluntary and mandatory compliance tools.

Voluntary compliance tools

Voluntary tools are often the first step when issues are identified and are used to support operators in achieving compliance.

These may include:

  • guidance and education to help operators understand and meet regulatory requirements
  • verbal warnings to bring attention to an issue that needs to be corrected
  • written warnings that outline the issue, required corrective action and possible next steps if the issue is not addressed

Mandatory compliance tools

OMAFA may need to use mandatory tools set out in legislation:

  • when there is a higher risk to food safety or animal welfare
  • if issues are not corrected
  • if otherwise appropriate in the circumstances,

These may include the following:

Compliance orders

Compliance orders require specific corrective actions by a set deadline.

Condition(s) placed on a licence

This is a requirement added to a licence by a director to address non‑compliance and manage ongoing risk. Conditions are used when continued actions are needed to support compliance.

Licence suspension or revocation

OMAFA may temporarily suspend or permanently revoke a licence when legal requirements are not met. A suspension requires licensed activities to stop while issues are being corrected, or further steps are taken. A revocation or non‑renewal ends the authority to operate until a new licence is obtained. A hearing may be required in accordance with the Act.

Enforcement tools

The inspector may refer the matter for further enforcement action if compliance is not achieved after available compliance tools have been used or if circumstances warrant it (for example, obstruction of an inspector, conducting regulated activity without a licence, high risk non-compliance). OMAFA’s Provincial Offences Officers have access to mandatory enforcement tools which include:

  • Part I Tickets under the Provincial Offences Act (1990)
  • court orders (which differ from the compliance tool and are issued by a Justice of the Superior Court of Justice) as described by relevant legislation (such as Section 42 – FSQA) to enforce orders made under the relevant act or regulation
  • prosecution for Part III Provincial Offences

Enforcement is key to building and maintaining a culture of compliance and discouraging future non-compliance.