Emergency Slaughter in Place-Update

Emergency slaughter (ES) was introduced by the Ontario Ministry of Agriculture, Food and Rural Affairs in August 2006. Implementation followed in the fall of 2006. There are three categories for ES of healthy animals: injured, unable to transport and escapees. Meat from animals slaughtered under the ES provisions is fully inspected and eligible for sale.

Veterinarians must be appointed under the Food Safety and Quality Act and have received training for ES. Contact Dr. Steve Palmer, Dr. Lucica Rosca, Dr. Inayatur Rahman, Dr. Nicola Jackson, Dr. Richard D. Smith (Pager number 1-800-263-1420), or Dr. Matthew Yerxa (Pager number 1-807-623-1277, pager number 7272) with inquiries for appointment under the Food Safety and Quality Act or for Emergency-Slaughter training. Only an appointed Vet may conduct ES on injured animals.

As well as appointed veterinarians trained inspectors can conduct ES on the other two categories (unable to transport and escaped animals).

On July 12, 2007 new regulations under the Health of Animals Act and Regulations, administered by the Canadian Food Inspection Agency (CFIA) were implemented that require slaughter plants to now obtain a CFIA permit to receive ES (SRM). In addition, producers must also obtain a CFIA permit to transport an ES carcass. CFIA contact number 1-800-442-2342 or 1-866-788-8155.

For detailed information on Emergency Slaughter follow the links provided. Emergency Slaughter Process , Emergency Slaughter Scenarios.

In addition, a producer may slaughter an animal on-farm for personal consumption provided the meat from the slaughtered animal remains on the farm where it was slaughtered and processed. Meat from an animal slaughtered by the produced on-farm may not be sold.

For information on Non-emergency slaughter provisions follow the link provided.
Non-Emergency slaughter summary for producers. (PDF)