Drawings and Specification Requirements
for New or Existing Abattoirs Licensed Under
the Meat Inspection Act (Ontario)

Food Inspection Branch
March 11, 2004


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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For more information:
Toll Free: 1-877-424-1300
Local: (519) 826-4047
E-mail: ag.info.omafra@ontario.ca
Author: Food Safety and Environment Division/OMAFRA
Creation Date: 07 May 2004
Last Reviewed: 07 May 2004