Provincial Meat Plant Decision Tree

The Provincial Meat Plant Decision Tree (Do You Operate A Provincial Meat Plant?) is a tool created by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) to help potential meat plant operators understand the compliance and regulatory framework that may apply to their business practices based on the activities they conduct.

The Provincial Meat Plant Decision Tree (Do You Operate a Provincial Meat Plant?) is a tool created by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) which takes someone through a series of questions to help potential meat plant operators understand the compliance and regulatory framework that may apply to their business practices based on the activities they conduct.

First question is are you federally registered?

If you are federally registered, you are subject to federal inspection (Canadian Food Inspection Agency) under the Meat Inspection Act.

If you are not federally registered, do you slaughter food animals?

If you slaughter food animals, you require a licence to operate a provincial meat plant and are subject to OMAFRA inspection under the Meat Regulation.

If you do not slaughter food animals, is more than 50 per cent of your business a food service premise? Food Service Premise as defined in the Food Premises Regulation means any food premise where meals or meal portions are prepared for immediate consumption or sold or served in a form that will permit immediate consumption on the premises or elsewhere.

If more than 50 per cent of your business is a food service premise, you are subject to public health inspection under the Food Premises Regulation.

If more than 50 per cent of your business is not a food service premise, do you prepare only pizza, sandwiches, bouillon or edible oil or fat or products that contain 25 per cent meat or less (by weight)?

If you prepare only pizza, sandwiches, bouillon or edible oil or fat or products that contain 25 per cent meat or less (by weight), you are subject to public health inspection under the Food Premises Regulation.

If you do not prepare only pizza, sandwiches, bouillon or edible oil or fat or products that contain 25 per cent meat or less (by weight), do you conduct any "Category 2 activities"?

Category 2 activities as defined by the Meat Regulation are canning, curing, dehydrating, emulsifying, fermenting or smoking of a meat product, processing burnt heads or feet of cattle or sheep, unfinished green tripe or casings, bile, blood products containing salt or other ingredients or reproductive organs from the carcasses of food animals, preparing mechanically separated meat, any other processing activity performed in respect of a carcass, a part of a carcass or a meat product that in the opinion of a director presents a medium to high risk of adversely affecting the safety for human consumption of the carcass, the part of the carcass or the meat product, as the case may be, and receiving, skinning, cutting, wrapping, freezing farm slaughtered carcasses, grinding meat from farm slaughtered carcasses and processing ham, bacon and sausage from farm slaughtered carcasses that are derived from pigs.

If you conduct any "Category 2 activities" you require a licence to operate a provincial meat plant and are subject to OMAFRA inspection under the Meat Regulation.

If you do not conduct any Category 2 activities, do you conduct any "Category 1 activities"? Category 1 activities as defined by the Meat Regulation are aging or breaking of a carcass or a part of a carcass, aging, boning, comminution, cutting, fabrication, marinating, slicing or tenderizing of a meat product, packaging of a meat product for wholesale or other sale or distribution to persons other than consumers, pre-packaging of a meat product, cooking of ready-to-serve meat products for the purpose of immediate consumption, and any other processing activity performed in respect of a carcass, a part of a carcass or a meat product that in the opinion of a director presents a low risk of adversely affecting the safety for human consumption of the carcass, the part of the carcass or the meat product, as the case may be.

If you do not conduct any "Category 1 activities", you are subject to public health inspection under the Food Premises Regulation.

If you do conduct any Category 1 activities, do you sell or distribute more than 20,000 kg of meat products to other businesses?

If you do not sell or distribute more than 20,000 kg of meat products to other businesses, you are subject to public health inspection under the Food Premises Regulation.

If you do you sell or distribute more than 20,000 kg of meat products to other businesses, do the sales to other businesses account for more than 25 per cent of meat products sold by your business?

If the sales to other businesses do not account for more than 25 per cent of meat products sold by your business, you are subject to public health inspection under the Food Premises Regulation.

If the sales to other businesses account for more than 25 per cent of meat products sold by your business, then you require a licence to operate a provincial meat plant and are subject to OMAFRA inspection under the Meat Regulation.

This document is effective October 21, 2016 and is for summary and information purposes only. For specific details refer to Ontario Regulation 31/05 (Meat). Some businesses may be subject to inspection by both OMAFRA and public health. The regulation may apply differently than indicated above in specific situations.


For more information:
Toll Free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca
Author: Meat Inspection Program
Creation Date: 09 February 2017
Last Reviewed: 09 February 2017