Meat Inspection Regulations, 1990 (SOR/90-288)

Regulations are current to 2016-09-18 and last amended on 2014-06-13. Previous Versions

  •  (1) An operator shall comply with any instructions from an official veterinarian that a food animal must be condemned or must be held and segregated from all other food animals for rest, treatment or slaughter.

  • (2) [Repealed, SOR/2001-111, s. 2]

  • SOR/92-292, s. 10;
  • SOR/2001-111, s. 2;
  • SOR/2001-167, s. 12;
  • SOR/2012-286, s. 27(F).

 The carcass of every food animal destined for slaughter that dies by a means other than slaughter shall be condemned and handled in accordance with section 54.

 [Repealed, SOR/2001-167, s. 13]

  •  (1) Every condemned food animal shall be segregated and identified as condemned in a manner satisfactory to the Director.

  • (2) Every food animal identified as condemned shall be slaughtered in an area of the registered establishment that is part of the live animal area or the inedible products area and shall be handled in accordance with section 54.

  • SOR/2001-167, s. 13;
  • SOR/2012-286, s. 28(E).

 [Repealed, SOR/2001-167, s. 14]

 The operator shall ensure that

  • (a) every food animal designated as held by an official veterinarian is segregated and identified as being held; and

  • (b) the carcass derived from a food animal that was identified as being held is also identified as being held until the completion of the post-mortem examination or post-mortem inspection of the carcass.

  • SOR/2001-167, s. 14.

 [Repealed, SOR/2001-167, s. 15]

 No food animal identified as being held shall be slaughtered without the authorization of an inspector.

  • SOR/2001-167, s. 15.

 [Repealed, SOR/99-369, s. 3]

 Despite section 79, every food animal that is ritually slaughtered in accordance with Judaic or Islamic law shall be restrained and slaughtered by means of a cut resulting in rapid, simultaneous and complete severance of the jugular veins and carotid arteries, in a manner that causes the animal to lose consciousness immediately.

  • SOR/99-369, s. 4.

 No food animal, other than a bird or domesticated rabbit, shall be suspended for the purpose of slaughter unless, immediately before being suspended, it is rendered unconscious or killed by a method set out in section 79.

  • SOR/99-369, s. 4.

 Every food animal that is slaughtered, other than a muskox, caribou or reindeer that is a game animal that is slaughtered elsewhere than in a registered establishment, shall, before being bled,

  • (a) be rendered unconscious in a manner that ensures that it does not regain consciousness before death, by one of the following methods:

    • (i) by delivering a blow to the head by means of a penetrating or non-penetrating mechanical device in a manner that causes immediate loss of consciousness,

    • (ii) by exposure to a gas or a gas mixture in a manner that causes a rapid loss of consciousness, or

    • (iii) by the application of an electrical current in a manner that causes immediate loss of consciousness; or

  • (b) be killed by one of the methods set out in paragraph (a) or, in the case of a bird or a domesticated rabbit, by rapid decapitation.

  • SOR/93-160, s. 9;
  • SOR/99-369, s. 4;
  • SOR/2014-151, s. 11.

 No equipment or instrument for restraining, slaughtering or rendering unconscious any food animal shall be used by any person for those purposes

  • (a) unless the person is, by reason of the person’s competence and physical condition, able to do so without subjecting the animal to avoidable distress or avoidable pain; or

  • (b) where the condition of the equipment or instrument or the manner in which or the circumstances under which the equipment or instrument is used might subject the animal to avoidable distress or avoidable pain.

Post-mortem Examination and Inspection

[SOR/2001-167, s. 16]

 [Repealed, SOR/2001-167, s. 17]

 Every operator shall ensure that

  • (a) all blood harvested from a food animal in a registered establishment for processing as an edible meat product is identified in a manner that indicates the carcass of the food animal from which the blood was harvested; and

  • (b) every part that is removed from the carcass of a food animal in a registered establishment is identified in a manner that indicates the carcass from which the part was removed, if the part is removed before the carcass is subjected to a post-mortem examination or a post-mortem inspection.

  • SOR/2001-167, s. 18.
  •  (1) Subject to subsection (5), every operator of a registered establishment shall ensure that the carcass of a food animal slaughtered in the registered establishment and all blood of the food animal that is harvested for processing as an edible meat product are, in the course of dressing the carcass, presented for

    • (a) a post-mortem examination by the operator under the supervision of an official veterinarian, in the case of an animal to which a post-mortem examination program applies; or

    • (b) a post-mortem inspection by an official veterinarian or by an inspector under the supervision of an official veterinarian, in any other case.

  • (2) Subject to subsection (3), if an operator or an inspector who is not an official veterinarian finds, in the course of the post-mortem examination or the post-mortem inspection, that the blood harvested from a food animal or the carcass or a part of the carcass of a food animal shows a deviation from normal appearance, or is derived from a food animal identified as being held, all the blood from the food animal and the carcass and all its parts shall be held and referred to an official veterinarian for detailed inspection and for instructions regarding the disposition of the blood and the carcass and its parts.

  • (3) An official veterinarian may instruct an operator or an inspector who is not an official veterinarian that blood, carcasses or parts of carcasses with certain deviations from normal appearance

    • (a) are not required to be referred to an official veterinarian for detailed inspection; and

    • (b) are to be disposed of in accordance with the instructions provided by an official veterinarian.

  • (4) An operator shall comply with any instructions from an official veterinarian under subsection (2) or (3).

  • (5) The Director may specify how a post-mortem examination or post-mortem inspection is to be performed, including

    • (a) the methods and equipment that shall be used; and

    • (b) the criteria that shall be taken into account in determining which parts, if any, of the carcass of a food animal need to be examined or inspected in order that a post-mortem examination or post-mortem inspection may be considered to have been performed on the carcass.

  • SOR/2001-167, s. 19.

 [Repealed, SOR/2005-253, s. 4]

  •  (1) The operator shall ensure that

    • (a) every carcass of a food animal and every part of a carcass of a food animal identified as condemned is handled in accordance with section 54; and

    • (b) if the carcass of a food animal is condemned, all blood harvested from that food animal is also condemned and is handled in accordance with section 54.

  • (2) Horns, hooves, hair and, in the case of poultry, heads, feet and feathers, derived from the condemned carcass of a food animal may, unless otherwise directed by an official veterinarian, be salvaged as inedible products without subsequent treatment as condemned material.

  • SOR/92-292, s. 11(F);
  • SOR/2001-167, ss. 20, 27(F).
  •  (1) If an official veterinarian instructs an operator that a part of a carcass must be removed and condemned, the operator shall ensure that the part is removed from the carcass and handled in accordance with section 54.

  • (2) That part of the carcass of a food animal remaining after the removal referred to in subsection (1) may be identified as edible by an operator in accordance with Part I.

  • SOR/92-292, s. 12;
  • SOR/2001-167, s. 21.

 [Repealed, SOR/2001-167, s. 22]

 
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