provisions for non-emergency slaughter of food animals on producer premises
Process summary for meat plants
Ontario's Meat Regulation (O.
Reg. 31/05 under the Food Safety and Quality Act, 2001) has been changed to provide
options for cattle and swine producers who want to slaughter animals on their
farm and have the carcasses processed off the farm. This processing must be conducted
in a provincially licensed slaughter plant or provincially licensed free standing
meat plant. The products can only be consumed by the producer and their immediate
family on the premises where the animal was slaughtered. Products cannot be sold,
shared, donated or distributed.
How it works for Meat Plants
The process required under the regulation is designed to help producers ensure
their animals are slaughtered humanely and in hygienic conditions, and that the
resulting carcasses are fit to enter a meat plant.
Producers can still slaughter
and process carcasses on the farm without the supervision or use of an examiner
as long as the meat does not leave the premises and is consumed only by the producer
and his/her immediate family.
Meat plant operators who want to offer processing
services to producers who slaughter animals on-farm, or have animals slaughtered
on-farm by a certified examiner, must:
- Be provincially licensed
to operate a slaughter plant or a freestanding meat plant under the Food Safety
and Quality Act, 2001;
- Develop a written protocol for
receiving and processing farm-slaughtered animals;
regulatory requirements, including separation, sanitation and labelling procedures
to prevent cross-contamination of inspected meat products with uninspected products,
and to make sure that these carcasses and products do not get confused with inspected
carcasses and meat products, at the meat plant and after they leave the meat plant;
- Receive approval from an OMAFRA regional veterinarian for their
written protocol and approval to receive on-farm slaughtered carcasses for processing;
- Determine the period during which they want to receive on-farm
slaughtered carcasses. Plants are only allowed to receive on-farm slaughtered
carcasses up to a total of 16 weeks per year: a maximum of four weeks during the
spring period (March 1 to April 30) and a maximum of 12 weeks during the fall
period (September 1 to December 31);
- Keep records at
the plant of carcasses received.
- Meat plant operators and staff
must ensure the process meets all the requirements under the regulation and that
the product is returned to the producer and not sold or distributed to the public.
Prior to allowing on-farm slaughtered carcasses into the
meat plant, operators must:
- Ensure carcasses are stamped
with the examination stamp, have leg bands and are accompanied by a certificate
to enter a meat plant. An operator can receive a carcass that is delivered without
a certificate or examination stamp, but only for the purpose of condemning and
disposing of it;
- Ensure carcasses are free of contamination
After receiving the carcass into the plant:
- Complete Part 5 of the Non-Emergency Slaughter Examination Record, which accompanied
- Record carcasses received. OMAFRA can provide recording
sheets upon request;
Operator is permitted to:
- skin and remove the feet from the carcass
- Cut, wrap, freeze and/or
grind meat derived from the carcass
- process bacon, ham or sausage (from
Once processing is completed:
- Label all products derived from on farm slaughtered carcasses with
"Producer Owned, Not for Sale" with letters measuring at least 1.25
cm in height;
- Return all products to the producer within
28 days from carcass receipt at the plant.
- Retain records
of on-farm slaughtered carcasses received and processed for 12 months.
plant operators should be aware of the following restrictions:
bovine animals under 30 months of age (UTM) and porcine animals are eligible to
enter a provincially licensed meat plant under this provision.
farm slaughtered carcass can only be transported to an approved provincially licensed
meat plant. Products processed from a farm slaughtered carcass can only be transported
back to the producer's premises where the animal was slaughtered.
- All products must be for consumption by the producer and their immediate
family on the producer's premises where the animal was slaughtered. OMAFRA
will monitor the number of animals slaughtered per producer and per farm under
this provision. Products cannot be sold, shared or donated.
- Farm slaughtered carcasses are only permitted entry into meat plants during
specified time periods of the year. Plants are only allowed to accept on-farm
slaughtered carcasses up to 16 weeks per year: a maximum of four weeks during
the spring period (March 1 to April 30) and a maximum of 12 weeks during the fall
period (September 1 to December 31).
For additional information,
visit OMAFRA's website or refer to contact information below.