Emergency Slaughter Process

Emergency Slaughter Process Required Steps

If a farmer believes that there is an animal that is eligible for an emergency slaughter (ES) he or she can contact a veterinary inspector or a meat plant operator to start the process. Please see the tables below for meat plant and veterinary inspector contact information.

An eligible animal is one that is injured, has escaped confinement or cannot be loaded without endangering itself or people.

If the animal is a bovine, the RV will advise the plant that it should have an annual CFIA permit to receive ES cattle (SRM) and advise the producer that a CFIA permit to transport ES cattle (SRM) to the plant is required.

Please note that if an animal is injured only a veterinary inspector can perform the ante mortem (before slaughter) and post mortem (after slaughter) inspections.

A. If an animal is injured:

1. The farmer calls either the operator of a meat plant or a veterinary inspector.
   
   
2. The operator of the meat plant or the veterinary inspector will call the Regional Veterinarian to obtain authorization for the emergency slaughter. If the animal is eligible (based on the above criteria) the emergency slaughter can proceed. The Regional Veterinarian will give conditions for the authorization including the amount of time allowed for emergency slaughter [from exsanguination (bleed out) to the end of the post mortem inspection.] This is usually around two hours.
   
   
   If an ES animal is bovine the RV will also advise that:
   A. the plant should have a CFIA permit to receive ES cattle; and
   B. the producer have a CFIA permit to transport ES cattle.
   
   An emergency slaughter can only be authorized if:
   1. a veterinary inspector is available;
   2. the meat plant operator agrees to be responsible for the associated costs of the emergency slaughter;
   3. the animal meets the injured animal criteria for emergency slaughter; and
   4. the animal can be slaughtered within a reasonable time.
      
      

   
   If the animal is not eligible for emergency slaughter or cannot be slaughtered in a reasonable time, the Regional Veterinarian may give recommendations for disposition such as humane euthanasia.
   

3. At the farm:
   1. The veterinary inspector arrives.
   2. The farmer (owner/ custodian) of the animal completes and signs Part 2 of the Emergency Slaughter Certificate.
      
      
4. The veterinary inspector performs the ante mortem inspection:
   1. The animal is approved for slaughter, OR
   2. The animal is not approved for slaughter, the veterinary inspector calls the Regional Veterinarian to determine the disposition.
      
      
5. If the animal is approved for slaughter after the ante mortem inspection:
   1. The veterinary inspector verifies that all of the factors are in place to allow the rapid transport of the carcass to the meat plant.
   2. The animal is stunned and exsanguinated, the time is recorded and reported to Regional Veterinarian.
   3. An Emergency Slaughter Leg Band is attached to the right hind leg, and the number is recorded on Part 1 of the Emergency Slaughter Certificate.
   4. The carcass is loaded, covered, and shipped in a leak proof transport container to the meat plant, the meat plant operator notified.
      
      
6. At the plant:
   1. The veterinary inspector verifies the leg band number on the carcass.
   2. The veterinary inspector verifies that Parts 1 and 2 of the Emergency Slaughter Certificate have been completed.
      
      
7. The post mortem inspection is completed by the ES trained veterinary inspector. The carcass and all of its parts are held. The time is recorded and the Regional Veterinarian is notified. The Regional Veterinarian makes the decision to approve, condemn or hold the carcass for further testing the carcass based on post mortem findings and test results.
   
   
8. Testing will be performed and the carcass and all the edible parts (BSE testing requires that every part) will be held when:
   1. injured animals greater than 30 months of age - BSE testing (BSE testing required that every part of the carcass will be held);
   2. all injured animals - drug residue testing;
   3. other tests will be performed as required based on the post mortem findings as per the Regional Veterinarian.

    

B. If an animal has escaped confinement or is dangerous:

Both meat inspectors and veterinary inspectors can perform the ante mortem and post mortem inspections in either of these two situations.

1. The farmer calls either the operator of a meat plant or a veterinary inspector.
   
   
2. The operator of the meat plant or the veterinary inspector will call the Regional Veterinarian to obtain authorization for the emergency slaughter. If the animal is eligible (based on the above criteria) the emergency slaughter can proceed. The Regional Veterinarian will give conditions for the authorization including the amount of time allowed for emergency slaughter [from exsanguination (bleed out) to the end of the post mortem inspection.] This is usually around two hours.
   
   If an ES animal is bovine the RV will also advise that:
   1. the plant should have a CFIA permit to receive ES cattle; and
   2. the producer have a CFIA permit to transport ES cattle.
   
   An emergency slaughter can only be authorized if:
   1. a meat inspector or veterinary inspector is available; and
   2. the meat plant operator agrees to be responsible for the associated costs of the emergency slaughter.

   If the animal is not eligible for emergency slaughter the Regional Veterinarian may recommend another method of disposition (eg euthanasia).

   3. At the farm:
      1. The meat inspector or veterinary inspector arrives
      2. The farmer (owner/ custodian) of the animal completes and signs Part 2 of the Emergency Slaughter Certificate.
         
         
   4. The meat inspector or veterinary inspector performs the ante mortem inspection:
      1. The animal is approved for slaughter, OR
      2. The animal is not approved for slaughter, the meat inspector calls the Regional Veterinarian and a veterinary inspector is sent to perform a second ante mortem inspection and the animal is approved for slaughter, OR
      3. The animal is not approved for slaughter, the veterinary inspector calls the Regional Veterinarian to determine the disposition.
         
         
   5. If the animal is approved for slaughter after the ante mortem inspection:
      1. The meat inspector or veterinary inspector verifies that all of the factors are in place to allow the rapid transport of the carcass to the meat plant.
      2. The animal is stunned and exsanguinated, the time is recorded and reported to Regional Veterinarian.
      3. An Emergency Slaughter Leg Band is attached to the right hind leg, and the number is recorded on Part 1 of the Emergency Slaughter Certificate.
      4. The carcass is loaded, covered, and shipped to the meat plant in a leak proof container to the meat plant and the operator notified.
         
         
   6. At the plant:
      1. The meat inspector or veterinary inspector verifies the leg band number on the carcass.
      2. The meat inspector or veterinary inspector verifies that Parts 1 and 2 of the Emergency Slaughter Certificate have been completed.
         
         
   7. The post mortem inspection is completed by the meat inspector or veterinary inspector. If a meat inspector performs the post mortem inspection and there are abnormal findings the Regional Veterinarian is called and a veterinary inspector is sent to perform a second post mortem inspection.
      
      
   8. The carcass and all of its parts are held. The Regional Veterinarian is notified. The Regional Veterinarian makes the decision to approve or condemn the carcass based on post mortem findings and test results as necessary.
      
      
   9. Testing will be performed as required based on the post mortem findings as per the Regional Veterinarian.