Drawings and Specification Requirements
for New or Existing Abattoirs Licensed Under
the Meat Inspection Act (Ontario)
Food Inspection Branch
March 11, 2004
DRAWINGS AND SPECIFICATION REQUIREMENTS FOR NEW OR EXISTING ABATTOIRS
LICENSED UNDER THE MEAT INSPECTION ACT (ONTARIO)
The following is the list of information that you need to submit
to the Food Inspection Branch for review and approval before you start
modification to an existing abattoir or construction of a new abattoir
that will be licensed by the Ministry of Agriculture and Food. Two
(2) sets of each item must be submitted. Drawings must be drawn to
scale. Information related to the requirements of the proposed abattoir
is provided under the Meat Inspection Act (Ontario) and O. Reg. 632/92.
a. Name, Physical and Mailing Addresses of the existing or
proposed abattoir, and name of the applicant or operator;
b. Activity Summary: a list of species of animals you plan
to slaughter, list of products that you intend to produce, their respective
volumes, anticipated slaughter day(s) and hours, and anticipated schedule
of other operations;
c. Site Plan: a site plan showing the boundaries of the site;
location of the structure or proposed structure in respect to other
buildings or structures; streets, driveways and parking sites; railway
lines; sewer lines; wells; gas and water mains and power lines. The
scale and the north point shall be shown;
d. Floor Plan: a floor plan of each level of the plant, showing
the purpose for which each room or area is to be used, location of
walls, partitions, windows, doors, posts, conveyor rails and equipment
on the floor or in an elevated position, e.g., draw-off fans, refrigeration
units;
e. Water Outlet and Drain Layout: a floor plan showing the
location and size of floor drain inlets and drains, location and size
of direct drains for pieces of equipment using large amounts of water,
curbing, gutters, and slope of floor towards drains, hot and cold
water outlets, water flow (entry into the plant from the main when
water is coming from a municipal source or the location and type of
well, the location, size and construction material of water storage
tanks (if applicable), potable and non-potable water sources and their
lines throughout the plant, etc;
f. Exterior Elevation: the exterior elevations of the building,
showing doors, windows, platforms, etc;
g. Cross-section: a cross-section of the plant showing ceiling
heights, rail heights and other pertinent information;
h. Roof Plan: a roof plan showing skylights, vents, drainage
and other pertinent information;
i. Schedule of Finishes: a schedule of room "finishes"
on or attached to the plans, including a schedule of door sizes, construction
and type of door frames, etc.;
j. Equipment Layout: an equipment layout with accompanying
"flow charts" of operations. The design and construction
of the equipment must also be shown and, where necessary, cross-sections
provided to show method of construction and operation; and
k. Flow Diagrams: production flow diagrams that indicate employee
traffic patterns, product flow (raw product and finished product),
and non-food materials (chemicals, packaging materials, refuse, etc.)
throughout the entire facility. If there are some risks of product
cross-contamination due to incompatible operations (edible and inedible,
raw and ready-to-eat products etc.), this must be indicated in the
flow diagrams and the operational controls that are to be implemented
to prevent product cross-contamination risks must be provided in writing.
l. Existing Layout: where the plans refer to modifications
to an existing plant, sufficient description must be made of the surrounding
rooms as well as those above and below. The principal area of change
shall be shown so as to give a comprehensive explanation of the nature,
extent and impact
of the proposed changes. This may be accomplished by attaching copies
of plans of the existing layout and construction.
m. Construction Schedule: the estimated construction start
date and proposed start-up date of the abattoir. If the abattoir will
be operating during the construction period, a detailed proposal must
be submitted to ensure food safety.
We highly recommend that you refrain from undertaking construction
until you have been advised of the acceptability of your plans and
specifications. Failure to observe this advice may result in unnecessary
expense and inconvenience to you.
You must provide written assurance that the location, construction,
facilities and nature of operations are in accordance with all applicable
legislation. This may necessitate submission of a building permit,
as well as written assurance from the appropriate authorities, indicating
compliance with environmental requirements.
If you have any questions, please contact the Food Inspection Branch
at (519) 826-4230.
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