Meat Inspection Regulations, 1990

Version of section 28 from 2006-03-22 to 2011-10-26:

  •  (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

    • (a) be situated on land that

      • (i) is free of debris and refuse,

      • (ii) provides or permits good drainage, and

      • (iii) is not in such proximity to any source of pollution or any place that harbours insects, rodents or other vermin or any similar thing that meat products in the establishment are likely to be contaminated;

    • (b) be of sound construction and in good repair;

    • (c) be constructed of material that is suitable for the purpose for which it is to be used and is durable and free of any noxious constituent;

    • (d) be separate from and have no direct access to living quarters or any other area in which activities are carried out that are incompatible with the handling of a meat product;

    • (e) be protected against the entrance of birds, other than those intended for slaughter, and insects, rodents and other vermin or any similar thing likely to contaminate meat products;

    • (f) have floors, walls and ceilings that are hard and smooth and otherwise constructed in such a way that they can be cleaned and are impervious to moisture at the locations in the establishment where

      • (i) food animals are slaughtered or carcasses are dressed, and

      • (ii) meat products are refrigerated, stored in a refrigerated state, processed, packaged, labelled, shipped, received or otherwise transported;

    • (g) have rooms and areas with adequate lighting, ventilation and plumbing to meet the requirements of the activities carried out therein and constructed so as to facilitate their cleaning and disinfection;

    • (h) be equipped, in areas where food, food additives or packaging materials are exposed, with light bulbs and fixtures that are of a type that will not cause food contamination in the event of breakage;

    • (i) have a sufficient number of rooms to accommodate the separation of incompatible activities;

    • (j) have loading and unloading facilities;

    • (k) where equipped with a catch basin, grease trap or interceptor for the purpose of separating solid matter from effluent, have those structures located in the inedible products area;

    • (l) have outside shipping and receiving areas that are paved and adequately drained;

    • (m) have lavatories and, where appropriate, dressing rooms and lunch rooms that are

      • (i) capable of being kept in a clean and sanitary condition,

      • (ii) adequate in size and equipment for the number of people using them,

      • (iii) well lit and ventilated, and

      • (iv) in the case of lavatories, separate from and not leading directly into any room used for handling food;

    • (n) subject to subsection (2), be capable of supplying potable hot and cold water that is protected against contamination and is adequate in quantity and pressure to serve the water needs of the establishment;

    • (o) have adequate means of waste removal and disposal;

    • (p) have drainage and sewage systems that are

      • (i) designed, constructed and maintained in accordance with the plumbing code of the province in which the establishment is located,

      • (ii) adequate to handle all waste,

      • (iii) equipped with traps and vents,

      • (iv) designed and constructed so that there is segregation of the effluent of human waste and any other waste, and

      • (v) located in such a manner as to prevent contamination of food;

    • (q) have, for the slaughter of food animals and for the inspection, handling and storing of meat products, equipment that is

      • (i) constructed of corrosion-resistant material, free of any noxious constituent and capable of withstanding repeated cleaning,

      • (ii) accessible for cleaning, servicing and inspection, or easily disassembled for those purposes, and

      • (iii) effective for the purpose for which it is intended;

    • (r) have food contact surfaces that are

      • (i) non-toxic,

      • (ii) smooth,

      • (iii) free from pitting, crevices and loose scale,

      • (iv) unaffected by food,

      • (v) capable of withstanding repeated cleaning, and

      • (vi) non-absorbent;

    • (s) have adequate facilities and means for the thorough washing, cleaning and sanitizing of equipment;

    • (t) have facilities for the holding and detention of meat products, which facilities are capable of being locked and are under the control of an inspector;

    • (u) have, where utensils are used in the handling of a meat product, water sanitizers that are capable of being maintained at a temperature of not less than 82°C for the sanitizing of the utensils;

    • (v) have adequate means of establishing, maintaining and verifying the temperature and humidity of rooms and areas where meat products are refrigerated, frozen, stored, processed, packaged or labelled; and

    • (w) have, for every room where pork products are frozen for the destruction of trichinae or where meat products packed in hermetically sealed containers are incubated, a self-recording thermometer.

  • (2) An establishment registered pursuant to subsection 27(3) may supply water other than potable water referred to in paragraph (1)(n) where it is used solely for fire protection, boilers or auxiliary services and there is no connection between the system for that water and the system for potable water.

  • (3) In addition to the requirements set out in subsection (1), every registered establishment in which food animals are slaughtered shall

    • (a) be equipped with

      • (i) offices, dressing rooms, shower facilities and lavatories for the exclusive use of inspectors,

      • (ii) lockers and cabinets suitable for the protection and storage of the equipment and supplies of inspectors, and

      • (iii) office equipment required by inspectors to perform their duties;

    • (b) have a separate area that is capable of accommodating crates or that is equipped with pens for

      • (i) the housing and inspection of food animals of each species apart from food animals of all other species,

      • (ii) the segregation of food animals considered to be a danger to other food animals, and

      • (iii) the holding of food animals that are injured, sick or suspected of being sick, or identified as being held or condemned in accordance with Part III;

    • (c) be equipped with facilities for

      • (i) restraining food animals for detailed inspection,

      • (ii) conveying injured or disabled food animals in a humane manner, and

      • (iii) slaughtering food animals that have been identified as condemned in accordance with Part III;

    • (d) have all floors, ramps, gangways and chutes constructed and maintained in a manner that provides secure footing for food animals during movement and prevents injury during movement;

    • (e) have adequate facilities for the cleaning of protective clothing and a sufficient number of directly drained handwashing facilities that are remote controlled or timed; and

    • (f) be equipped with dressing rooms, toilets and washrooms for the use of persons employed exclusively in the live animal receiving and holding area or in the inedible products area, that are separate from those provided for the use of other persons.

  • (4) In addition to the requirements set out in subsections (1) and (3), every registered establishment in which birds are slaughtered shall be provided with facilities for cleaning and disinfecting crates and transport containers used for the conveyance of birds to the establishment.

  • (5) In addition to the requirements set out in subsection (1), every registered establishment in which meat products are processed, packaged or labelled shall have

    • (a) adequate facilities for the cleaning of protective clothing;

    • (b) a sufficient number of directly drained handwashing facilities that are remote controlled or timed; and

    • (c) office facilities for the use of inspectors and facilities for the protection and storage of the equipment and supplies of inspectors.

  • (6) In addition to the requirements set out in subsection (1), every registered establishment in which meat products are refrigerated, frozen or stored in a refrigerated or frozen condition and in which imported or detained meat products are inspected shall have

    • (a) directly drained handwashing facilities that are remote controlled or timed, in all rooms where imported or detained meat products are inspected or prepared for inspection; and

    • (b) office facilities for the use of inspectors and facilities for the protection and storage of the equipment and supplies of inspectors.

  • SOR/93-160, s. 5;
  • SOR/2001-167, s. 5;
  • SOR/2003-6, s. 85.
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