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B.C. Reg. 349/2004
O.C. 798/2004
Deposited July 23, 2004
effective September 1, 2004

Food Safety Act

Meat Inspection Regulation

Note: Check the Cumulative Regulation Bulletin 2015 and 2016
for any non-consolidated amendments to this regulation that may be in effect.

[includes amendments up to B.C. Reg. 205/2014, November 24, 2014]

Link to Point in Time

Contents
Part 1 — Definitions and Application
1Definitions
2Application to establishments
3Repealed
Part 2 — Designation and Licensing
4Designation of slaughter establishment
4.1Classes of licences
5Application for and issue of licence
5.01Issuing Class D or E licences
5.1Repealed
6Requirements for specific class of licence
6.1Compliance requirements for Class D and E licence holders
7Posting licence
Part 3 — Obligations of Operator
8Plans and specifications to be approved
9Obligations respecting the operation of establishments
9.1Compliance requirements for operation of rural slaughter establishments
Part 4 — Operation of Slaughter Establishments
Division 1 — Inspection and Slaughter
10Inspection standard
11Removal of animals from livestock area
12Inspection of animals before slaughter
13Humane slaughter
13.1Holding in slaughter area for inspection
14Emergency slaughter at slaughter establishment
14.1Emergency slaughter other than at slaughter establishment
15Inspection of carcasses after slaughter
16Inspection legend stamps
17Package labels
Division 2 — Protection of Carcasses
18Protection of carcasses from contamination
19Cooling and storage temperature
20Notification of possible contamination
Division 3 — Equipment and Cleaning
21Equipment
22Cleaning and maintenance
23Storage
24Refrigeration equipment
25Equipment for inedible or condemned carcass
Division 4 — Employees
26Employee hygiene
Division 5 — Operational Safety Management
27Animal and carcass safety procedures
28Sanitation procedures
Division 6 — Records
29Record requirements
Division 7 — General
30Purchase and sale of carcasses
31Excluded animals
32Pests
33Storage of chemicals
34Recalls
35Inspectors
Part 5 — Offences
36Offences
Schedule 1
Schedule 2

Part 1 — Definitions and Application

Definitions

1  In this regulation:

"Act" means the Food Safety Act;

"animal" means, except in section 31, an animal raised for food;

"animal unit" means a combined animal weight, when measured alive, of 455 kg (1 000 lbs);

"condemned" means, for an animal or carcass, determined by an inspector to be contaminated or otherwise unfit for human or animal consumption;

"emergency slaughter approval form" means the form specified by the minister for the purposes of section 14 or 14.1, as applicable;

"equipment" means a non-food article that is used in the operation of a slaughter establishment;

"food premises" means "food premises" as defined in the Food Premises Regulation, B.C. Reg. 210/99;

"food safety plan", in relation to a rural slaughter establishment, means

(a) the written food safety plan submitted under section 5 (6) (d), if no revisions to the plan have been made under section 9.1 (3), or

(b) if revisions have been made under section 9.1 (3), the most recent written food safety plan for the rural slaughter establishment;

"handwashing station" means a hand basin provided with

(a) hot and cold running water,

(b) soap in a dispenser, and

(c) a forced air hand dryer or a method of hand drying that uses products that are designed to be used only once and then discarded;

"held" means, for an animal or carcass, detained for examination or inspection under this regulation by an inspector;

"inedible" means, for a carcass, determined by an inspector to be contaminated or otherwise unfit for human consumption but suitable for use for animal food;

"inspection legend stamp" means the stamp that an inspector imposes or causes to be imposed on a carcass at the time of inspection to indicate that the carcass is not contaminated and is fit for human consumption;

"licence" means a licence referred to in section 5 of the Act;

"licence holder" means a person who holds a licence for a slaughter establishment;

"livestock area" means the yards or pens of a slaughter establishment where animals are received and contained before slaughter;

"meat product" means

(a) anything derived from a carcass, or

(b) organs, intestines or blood from an animal;

"passed" means, for an animal or carcass, determined by an inspector to be fit for human consumption;

"pests" includes insects;

"poultry" includes domesticated chickens, turkeys, ducks, geese, guinea fowl, ratites, squab and pheasants;

"rural slaughter establishment" means a slaughter establishment for which a Class D or E licence has been issued;

"sanitizing station" means a rust resistant metal basin provided with a continuous flow of hot water maintained at a minimum temperature of 82°C;

"slaughter area" means an area of a slaughter establishment in which animals are slaughtered, eviscerated and sectioned;

"slaughter establishment" means a food establishment at which animals are slaughtered, but does not include the following food premises if they are in the same building or on the same property:

(a) food premises where carcasses are processed into meat products for human consumption following applicable carcass preparation steps;

(b) food premises where meat products for human consumption are sold directly to the public;

"Stikine Region" means the area comprising all the land in British Columbia that is not within the boundaries of a regional district or the Northern Rockies Regional Municipality;

"storage area" means the area of a slaughter establishment in which carcasses are stored;

"temporary food market" means a food establishment operated at a fixed location on a temporary basis in connection with a charitable or public event, and includes, without limitation, a farmers' market;

"veterinarian" means a person who is registered under the Veterinarians Act.

[am. B.C. Regs. 299/2007, Sch. B, s. 1; 102/2010, s. 1; 80/2011, s. 1; 58/2013, Sch. s. 1; 205/2014, s. 1.]

Application to establishments

2  (1) The Act does not apply to

(a) a slaughter establishment that is registered under the Meat Inspection Act (Canada).

(b) Repealed. [B.C. Reg. 218/2012, s. 1 (a).]

(1.1) The Act does not apply to the slaughter of an animal if the following conditions are met:

(a) the slaughter occurs on the premises of the animal's owner;

(b) the slaughter is for the purposes of the personal consumption of the animal by

(i) the owner,

(ii) the owner's immediate household,

(iii) the owner's immediate family members, or

(iv) the owner's employees, if the employees are employed on the premises where the slaughter occurs;

(c) no part of the animal is sold to or otherwise made available for consumption by the public.

(2) Repealed. [B.C. Reg. 58/2013, Sch. s. 2.]

(3) Repealed. [B.C. Reg. 299/2007, Sch. B, s. 3.]

(4) This regulation does not apply to rural slaughter establishments, except as provided in subsections (5) and (6).

(5) This section and the following sections apply to all rural slaughter establishments:

(a) section 1 [definitions];

(b) section 4 [designation of slaughter establishment];

(c) section 4.1 [classes of licences];

(d) section 5 [application for and issue of licence];

(e) section 5.01 [issuing Class D or E licences];

(f) section 6 [requirements for specific class of licence];

(g) section 6.1 [compliance requirements for Class D and E licence holders];

(h) section 7 [posting licence];

(i) section 9.1 [compliance requirements for operation of rural slaughter establishments];

(j) section 17 [package labels];

(k) section 18 [protection of carcasses from contamination];

(l) section 29 [record requirements];

(m) section 30 [purchase and sale of carcasses];

(n) section 33 [storage of chemicals];

(o) section 36 (2) [offences in relation to rural slaughter establishments].

(6) Section 19 [cooling and storage temperature] applies to rural slaughter establishments operated under a Class D licence.

[am. B.C. Regs. 408/2004; 76/2006, s. (a); 299/2007, Sch. B, ss. 2 and 3; 102/2010, s. 2; 80/2011, s. 2; 218/2012, s. 1; 218/2012, s. 1; 58/2013, Sch. s. 2; 205/2014, s. 2.]

Repealed

3  Repealed. [B.C. Reg. 205/2014, s. 3.]

Part 2 — Designation and Licensing

Designation of slaughter establishment

4  Subject to section 2 (1) and (1.1), slaughter establishments are designated as being subject to Part 2 of the Act.

[en. B.C. Reg. 299/2007, Sch. B, s. 4; am. B.C. Reg. 218/2012, s. 2.]

Classes of licences

4.1  The following classes of licences are established:

(a) Class A licences, issued in relation to slaughter at a slaughter establishment that has both

(i) a slaughter area, and

(ii) food premises referred to in paragraph (a) [meat product processing] of the definition of "slaughter establishment"

in the same building;

(b) Class B licences, issued in relation to slaughter at a slaughter establishment

(i) that is not required to have a Class A licence, and

(ii) for which no Class D or E licence has been issued;

(c) Class D licences, issued

(i) in relation to slaughter at a slaughter establishment that is located in a specific area as authorized under section 5.01 (1), and

(ii) for purposes of sale as permitted under section 6.1 (1);

(d) Class E licences, issued

(i) in relation to slaughter at a slaughter establishment that is located in a specific area as authorized under section 5.01 (2), and

(ii) for purposes of sale as permitted under section 6.1 (2).

[en. B.C. Reg. 205/2014, s. 4.]

Application for and issue of licence

5  (1) In order to obtain a licence for a slaughter establishment a person must

(a) apply to the minister on a form specified by the minister, and

(b) provide the minister with any information the minister reasonably requires in order to evaluate the application.

(2) Repealed. [B.C. Reg. 299/2007, Sch. B, s. 5 (b).]

(3) to (5) Repealed. [B.C. Reg. 58/2013, Sch. s. 3 (a).]

(6) In addition to the requirements of subsection (1), a person who applies for a Class D or E licence must do all of the following:

(a) and (b) Repealed. [B.C. Reg. 205/2014, s. 5.]

(c) submit evidence of having successfully completed training that, in the opinion of the minister, is relevant to the operation of a rural slaughter establishment;

(d) submit a written food safety plan that identifies

(i) possible sources of contamination in the slaughter establishment before, during and after slaughter, and

(ii) the steps to be taken to ensure that carcasses in the slaughter establishment are not contaminated or are not otherwise made unfit for human consumption;

(e) if section 5.01 (1) or (2) (a) applies, establish that the slaughter establishment is within an area described in Schedule 2;

(f) if section 5.01 (2) (b) applies, consult with

(i) operators of licensed slaughter establishments within 100 km of the applicant's slaughter establishment, and

(ii) the municipality and regional district within which the slaughter establishment is located;

(g) if section 5.01 (2) (b) applies, submit the results of a feasibility study that addresses or reports on all of the following matters:

(i) the need for slaughter capacity of the species to be slaughtered in the area in which the slaughter establishment is located;

(ii) if the slaughter establishment will offer specialized slaughter, the need for specialized slaughter capacity in the area in which the slaughter establishment is located;

(iii) the geographic location of the slaughter establishment, including

(A) its proximity to a Class A or B slaughter establishment, and

(B) whether animals must be transported over marine waters to a Class A or B slaughter establishment if not slaughtered at the proposed Class E slaughter establishment;

(iv) the consultations referred to in paragraph (f).

(7) For the purposes of subsection (6) (g), a feasibility study must address the appropriateness of issuing a Class E licence outside an area described in Schedule 2 given both of the following:

(a) whether a Class A or B facility is viable in the area in which the slaughter establishment that is the subject of the application is located;

(b) whether any existing slaughter establishments can provide outreach slaughter services in the area in which the slaughter establishment that is the subject of the application is located.

[am. B.C. Regs. 299/2007, Sch. B, s. 5; 120/2008, s. 1; 102/2010, s. 3; 58/2013, Sch. s. 3; 205/2014, s. 5.]

Issuing Class D or E licences

5.01  (1) A Class D licence may be issued only in respect of a slaughter establishment within an area described in Schedule 2.

(2) A Class E licence may be issued in respect of a slaughter establishment located

(a) in an area described in Schedule 2, or

(b) in an area outside an area described in Schedule 2, but only on consideration of the factors set out in subsection (3) of this section.

(3) For the purposes of subsection (2) (b), the minister must consider the applicable of the following:

(a) the population density of the area in which the slaughter establishment is located;

(b) and (c) Repealed. [B.C. Reg. 58/2013, Sch. s. 4 (b).]

(d) animal production levels in the area in which the slaughter establishment is located;

(e) Repealed. [B.C. Reg. 58/2013, Sch. s. 4 (b).]

(f) the results of the feasibility study submitted under section 5 (6);

(g) Repealed. [B.C. Reg. 58/2013, Sch. s. 4 (b).]

(4) A Class D or E licence must establish the area in which the licence holder may sell meat products from animals slaughtered at the slaughter establishment.

[en. B.C. Reg. 102/2010, s. 4; am. B.C. Regs. 58/2013, Sch. s. 4; 205/2014, s. 6.]

Repealed

5.1  Repealed. [B.C. Reg. 102/2010, s. 5.]

Requirements for specific class of licence

6  (0.1) Repealed. [B.C. Reg. 205/2014, s. 7 (a).]

(1) A person must not operate a slaughter establishment in a building that also contains food premises referred to in paragraph (a) [meat product processing] of the definition of "slaughter establishment" unless the person holds a Class A licence.

(2) A person must not operate a slaughter establishment at a place other than a building referred to in subsection (1) unless the person holds a Class B, D or E licence.

[en. B.C. Reg. 299/2007, Sch. B, s. 6; am. B.C. Regs. 102/2010, s. 6; 58/2013, Sch. s. 5; 205/2014, s. 7.]

Compliance requirements for Class D and E licence holders

6.1  (1) The holder of a Class D licence for a rural slaughter establishment must ensure compliance with the following restrictions:

(a) in any compliance year, no more than 25 animal units are slaughtered at the slaughter establishment;

(b) meat products from the slaughter establishment are sold only in the area authorized by the licence and only to

(i) food premises located in that area,

(ii) consumers directly at a temporary food market in that area, or

(iii) consumers directly from food premises that are located on the same property as the slaughter establishment.

(2) The holder of a Class E licence for a rural slaughter establishment must ensure compliance with the following restrictions:

(a) in any compliance year, no more than 10 animal units are slaughtered at the slaughter establishment;

(b) meat products from the slaughter establishment are sold only in the area authorized by the licence and only to

(i) consumers directly at a temporary food market in that area, or

(ii) consumers directly from food premises that are located on the same property as the slaughter establishment.

(3) For the purposes of this section, the compliance year for a licence is the period that

(a) begins,

(i) in the case of a new licence, on the date that the licence is issued, and

(ii) in any other case, on the anniversary of the licence issue date, and

(b) ends immediately before the next anniversary of the licence issue date.

[en. B.C. Reg. 205/2014, s. 8.]

Posting licence

7  A licence holder must post the licence in a conspicuous location in the slaughter establishment.

[am. B.C. Reg. 299/2007, Sch. B, s. 7.]

Part 3 — Obligations of Operator

Plans and specifications to be approved

8  (1) A person must not construct or alter a slaughter establishment or cause a slaughter establishment to be constructed or altered unless an inspector has approved the plans and specifications for the construction or alteration.

(2) Before starting the construction or alteration of a slaughter establishment, an applicant for approval under subsection (1) must

(a) submit to an inspector a copy of the complete plans and specifications for the proposed construction or alteration, and

(b) provide the inspector with any other information respecting the proposed construction or alteration that the inspector reasonably requires.

(3) The inspector may approve the plans and specifications submitted under subsection (2) if a slaughter establishment that is constructed or altered in accordance with the plans and specifications is, in the opinion of the inspector, capable of being operated in compliance with the requirements of section 9.

Obligations respecting the operation of establishments

9  (1) A person must not operate a slaughter establishment unless the person

(a) ensures that the construction of the slaughter establishment is and remains sound,

(b) operates the slaughter establishment in a manner that ensures that the animals and carcasses are handled in a sanitary manner and without risk of contamination or spoilage of any carcass produced or stored by the slaughter establishment,

(c) ensures that materials from which the slaughter establishment is constructed

(i) are and remain suitable for their intended purpose, and

(ii) are durable, easily cleaned and free from any noxious or toxic substances,

(d) ensures that the slaughter establishment is separate from and without direct access to

(i) living quarters, or

(ii) any area in which activities are carried out that are incompatible with the sanitary handling of animals or carcasses,

(e) supplies water to the slaughter establishment from a source that is both potable and not capable of contaminating a carcass,

(f) ensures that the slaughter establishment is connected at all times to a waste disposal system,

(g) supplies an adequate quantity of hot and cold water under the pressure necessary to meet the water needs of the establishment,

(h) provides artificial lighting that is adequate in intensity so as to enable the sanitary operation and maintenance of the establishment,

(i) provides staff dressing rooms that allow staff to change their clothing in a private and clean environment,

(j) maintains and uses ventilation equipment so as to prevent any accumulation of smoke, grease, water vapour and objectionable odours, and

(k) maintains and uses the equipment necessary so as to ensure that the slaughter of animals and the storage and processing of carcasses is done in a manner that is sanitary and poses no risk of contamination or spoilage of any carcasses produced or stored by the slaughter establishment.

(2) A person must not operate a slaughter establishment unless the person

(a) ensures that at all times there is a segregation of activities so that contamination of the animals or carcasses is prevented, including the segregation of all of the following from each other:

(i) livestock areas of the slaughter establishment;

(ii) slaughter areas of the slaughter establishment;

(iii) storage areas of the slaughter establishment;

(iv) food premises in the same building as the slaughter establishment, if applicable,

(b) maintains and ensures that separate rooms, spaces and equipment are used solely for the segregation and disposal of held, inedible or condemned animals and carcasses, and

(c) maintains and uses a sufficient number of sanitizing stations to ensure the effective sanitizing of knives.

[am. B.C. Regs. 299/2007, Sch. B, s. 8; 58/2013, Sch. s. 6.]

Compliance requirements for operation of rural slaughter establishments

9.1  (1) A person must not operate a rural slaughter establishment unless the person ensures that all of the following requirements are met:

(a) if water is used during slaughter, that only potable water is used;

(b) that an animal in the rural slaughter establishment is kept before slaughter and slaughtered in a humane manner;

(c) that the rural slaughter establishment is operated in a manner that ensures that animals and carcasses are handled, slaughtered and stored in a sanitary manner and without risk of contamination or spoilage of any carcass produced or stored by the rural slaughter establishment;

(d) that each carcass stored by the rural slaughter establishment is stored at a temperature sufficient to prevent the risk of spoilage;

(e) that pests are not present during the handling, slaughter or storage of animals or carcasses;

(f) that equipment is

(i) maintained in a sanitary condition, and

(ii) operated in a manner that is sanitary;

(g) that each employee, while working in the rural slaughter establishment,

(i) wears clean clothing and footwear,

(ii) does not smoke in any area where carcasses are prepared, stored or distributed, and

(iii) washes his or her hands as often as necessary to prevent the contamination of carcasses;

(h) that an animal slaughtered in the rural slaughter establishment is in good health.

(2) A person holding a Class D or E licence must take, as required by the minister, training relevant to the operation of a rural slaughter establishment.

(3) The holder of a Class D or E licence for a rural slaughter establishment must

(a) have a written food safety plan that

(i) identifies possible sources of contamination in the slaughter establishment before, during and after slaughter, and

(ii) establishes the steps to be taken to ensure that carcasses in the slaughter establishment are not contaminated or are not otherwise made unfit for human consumption,

(b) have the food safety plan posted in a conspicuous location in the slaughter establishment,

(c) at least once each year, review the food safety plan and, if directed by an inspector or if otherwise appropriate for the purposes referred to in paragraph (a), update the food safety plan, and

(d) follow the steps established by the food safety plan.

[en. B.C. Reg. 102/2010, s. 7; am. B.C. Regs. 58/2013, Sch. s. 7; 205/2014, s. 9.]

Part 4 — Operation of Slaughter Establishments

Division 1 — Inspection and Slaughter

Inspection standard

10  In conducting an inspection of an animal or carcass in a slaughter establishment and in determining if an animal or carcass in a slaughter establishment is to be passed, held or condemned, an inspector must apply the standards related to food safety and animal health established under the Food and Drugs Act (Canada) and the Meat Inspection Act (Canada).

Removal of animals from livestock area

11  A person must not remove an animal from the livestock area unless

(a) an inspector permits the removal, or

(b) it is removed in accordance with this Division.

Inspection of animals before slaughter

12  (1) A licence holder must ensure that before an animal intended for slaughter leaves the livestock area, it is inspected by an inspector and identified as

(a) passed,

(b) held, or

(c) condemned.

(2) Despite subsection (1), a licence holder may allow poultry or rabbits intended for slaughter to leave the livestock area after an inspector has inspected only a sample of the poultry or rabbits, as the case may be, and has identified the poultry or rabbits as

(a) passed,

(b) held, or

(c) condemned.

(3) Subject to subsection (5), a licence holder may allow an animal to enter the slaughter area only if the animal is identified as passed under subsection (1) or (2).

(4) A licence holder must move an animal that is identified as held or condemned under subsection (1) or (2) to the area specified by an inspector and keep the animal in that area until the inspector approves the animal entering the slaughter area or provides other instructions.

(5) If the inspector provides approval under subsection (4), the licence holder may allow an animal in the held area to enter the slaughter area.

(6) If an inspector identifies an animal as condemned under this section, the licence holder must slaughter the animal as directed by an inspector and remove the animal to the condemned area for disposal.

Humane slaughter

13  A licence holder must ensure that an animal in the slaughter establishment is kept before slaughter and slaughtered in accordance with the provisions relating to the humane treatment of animals in section 28 and Part III of the Meat Inspection Regulations (Canada), SOR 90/288.

Holding in slaughter area for inspection

13.1  A licence holder must ensure that, after the slaughter of an animal at the slaughter establishment, the carcass is not removed from the slaughter area until inspection under section 15 is completed.

[en. B.C. Reg. 205/2014, s. 10.]

Emergency slaughter at slaughter establishment

14  (1) Despite sections 12 and 13.1, an animal may be slaughtered at a slaughter establishment when no inspector is present at the slaughter establishment, and the carcass may be held for inspection under section 15, if all of the following requirements are met:

(a) the slaughter is necessary for humane reasons;

(b) before the slaughter, a veterinarian

(i) approves the slaughter, and

(ii) prepares and signs an emergency slaughter approval form;

(c) after the slaughter, the licence holder

(i) identifies the carcass as held, stores it in a manner that prevents contact with any other carcass and keeps it in that manner until inspection under section 15 is complete, and

(ii) identifies the head and offal from the carcass in a manner that allows this material to be matched with the carcass, stores the material separately from the carcass and retains it for inspection by the inspector who conducts the carcass inspection under section 15;

(d) the licence holder must provide the emergency slaughter approval form to the inspector before the inspection under section 15 is conducted.

(2) After completing the inspections referred to in subsection (1) (c), the inspector must complete and retain the emergency slaughter approval form.

[en. B.C. Reg. 205/2014, s. 11.]

Emergency slaughter other than at slaughter establishment

14.1  (1) Despite sections 12 and 13.1, an animal intended for slaughter after inspection under section 12 may be slaughtered and the carcass delivered to a slaughterestablishment for inspection under section 15 if all of the following requirements are met:

(a) the slaughter is necessary because the animal

(i) is in a physical condition that precludes it from being transported to a slaughter establishment without undue suffering, or

(ii) poses a high risk of significant injury to humans if it is transported to a slaughter establishment;

(b) before the slaughter, a veterinarian

(i) approves the slaughter as meeting the requirements of paragraph (a), and

(ii) prepares and signs an emergency slaughter approval form;

(c) after the slaughter, the carcass and the emergency slaughter approval form are delivered to the slaughter establishment as soon as practicable;

(d) before accepting delivery of the carcass, the licence holder for the slaughter establishment, or an authorized employee of the licence holder, completes and signs the emergency slaughter approval form to indicate that acceptance.

(2) If a carcass has been accepted for delivery under this section, the licence holder must

(a) notify an inspector of the acceptance as soon as practicable,

(b) deal with the carcass in accordance with section 14 (1) (c), and

(c) provide the emergency slaughter approval form to the inspector before the inspection under section 15 is conducted.

(3) After completing the inspections referred to in section 14 (1) (c), the inspector must complete and retain the emergency slaughter approval form.

[en. B.C. Reg. 205/2014, Sch. s. 11.]

Inspection of carcasses after slaughter

15  (1) The inspection of a carcass at a slaughter establishment is completed once

(a) an inspector has inspected the carcass,

(b) the inspector has identified the carcass as

(i) passed,

(ii) held,

(iii) inedible, or

(iv) condemned, and

(c) the inspector, or a person authorized by the inspector, has placed an impression of the inspection legend stamp on each half or quarter carcass that is identified as passed under paragraph (b).

(2) Subsection (1) (c) does not apply in respect of the carcasses of poultry or rabbits.

(3) If under subsection (1) an inspector identifies a carcass as held, the licence holder must

(a) identify the carcass in the manner the inspector directs, and

(b) remove the carcass to the held area until the inspector provides further instructions with respect to that carcass.

(4) If an inspector identifies a carcass under this section as inedible or condemned, the licence holder must

(a) identify the carcass in the manner the inspector directs,

(b) remove the carcass to the inedible area or condemned area, as the case may be, for disposal, and

(c) dispose of the carcass as directed by the inspector.

[am. B.C. Reg. 205/2014, s. 12.]

Inspection legend stamps

16  (1) A licence holder of a slaughter establishment must ensure that an impression of the inspection legend stamp is not a part of the establishment's name or logo.

(2) Unless authorized by an inspector, a person must not

(a) have an inspection legend stamp in his or her custody or control, or

(b) apply an inspection legend stamp to a carcass.

(3) A person must not

(a) alter an inspection legend stamp, or

(b) use an inspection legend stamp on any held, inedible or condemned carcasses.

Package labels

17  (1) A licence holder must ensure that packages containing meat products produced by the licence holder are labelled with the following information:

(a) the name and address of the slaughter establishment;

(b) a description of the contents of the package;

(c) the net weight or volume of the contents of the package;

(d) the identifying number issued by the minister to the slaughter establishment.

(2) A Class D or E licence holder must ensure that packages containing meat products produced at a slaughter establishment operated by the licence holder bear a label printed with the applicable words set out in Column 2 of the Table opposite the class of licence held by the licence holder:

Column 1
Licence Class
Column 2
Label
D Not Government Inspected; For sale only in the regional district of [name of regional district in which the rural slaughter establishment is located].
Not Government Inspected; For sale only in the Strathcona Regional District, excluding Vancouver Island.
Not Government Inspected; For sale only in the Northern Rockies Regional Municipality.
Not Government Inspected; For sale only in the Stikine Region.
E Not Government Inspected; For sale only in the regional district of [name of regional district in which the rural slaughter establishment is located]. Not for resale.
Not Government Inspected; For sale only in the Strathcona Regional District, excluding Vancouver Island. Not for resale.
Not Government Inspected; For sale only in the Northern Rockies Regional Municipality. Not for resale.
Not Government Inspected; For sale only in the Stikine Region. Not for resale.

(3) If a package containing meat products is labelled in accordance with subsection (2), a person

(a) must not remove the label before the package is sold, or

(b) if raw meat products are repackaged, must re-label the new packages in accordance with subsection (2).

(4) Repealed. [B.C. Reg. 80/2011, s. 3.]

[am. B.C. Regs. 299/2007, Sch. B, s. 10; 120/2008, s. 3; 102/2010, s. 8; 80/2011, s. 3; 58/2013, Sch. s. 8.]

Division 2 — Protection of Carcasses

Protection of carcasses from contamination

18  A licence holder must ensure that all carcasses at the slaughter establishment are

(a) protected from contamination, and

(b) stored, handled, prepared and packaged in a manner that is sanitary and is without risk of contamination or spoilage.

[am. B.C. Reg. 299/2007, Sch. B, s. 11.]

Cooling and storage temperature

19  The licence holder for a slaughter establishment must ensure that each carcass is

(a) continuously cooled until its internal temperature is 4°C, and

(b) stored at a room temperature of 4°C or less.

[en. B.C. Reg. 58/2013, Sch. s. 9.]

Notification of possible contamination

20  A licence holder must immediately notify an inspector of any circumstance at the slaughter establishment that might pose an immediate or significant risk of contamination of a carcass.

[am. B.C. Reg. 299/2007, Sch. B, s. 13.]

Division 3 — Equipment and Cleaning

Equipment

21  A licence holder must ensure that all equipment in the slaughter establishment is

(a) constructed from materials that are

(i) suitable for their intended purpose, and

(ii) durable, easily cleaned and free from any noxious or toxic substance,

(b) in good working order, and

(c) operated in a manner that ensures that the handling of animals and carcasses is sanitary and is without risk of contamination or spoilage of carcasses.

[am. B.C. Reg. 299/2007, Sch. B, s. 14.]

Cleaning and maintenance

22  (1) A licence holder must ensure that the slaughter establishment and the equipment in the slaughter establishment are maintained in a sanitary condition.

(2) Without limiting subsection (1), a licence holder must ensure that the slaughter establishment and the equipment in the slaughter establishment are washed and sanitized in a manner that removes all contamination.

(3) Without limiting subsection (1), a licence holder must provide at the slaughter establishment

(a) the facilities and equipment necessary to meet the requirements of subsections (1) and (2), and

(b) garbage or refuse containers that are

(i) sufficient in size and number to meet the needs of that establishment, and

(ii) pest-proof.

[am. B.C. Reg. 299/2007, Sch. B, s. 15.]

Storage

23  A licence holder must not permit anything that is not required for the operation of the slaughter establishment to be stored in that establishment.

[am. B.C. Reg. 299/2007, Sch. B, s. 16.]

Refrigeration equipment

24  A licence holder must ensure that all refrigeration equipment in the slaughter establishment

(a) is of a type and capacity that is adequate to meet the needs of that establishment,

(b) is capable of maintaining the temperatures required by section 19, and

(c) is equipped with a thermometer that is accurate to within 1° C.

[am. B.C. Reg. 299/2007, Sch. B, s. 16.]

Equipment for inedible or condemned carcass

25  A licence holder must ensure that equipment used in a slaughter establishment to collect inedible or condemned carcasses is clearly identified and used only for the collection or conveyance of inedible or condemned carcasses.

Division 4 — Employees

Employee hygiene

26  (1) A licence holder must ensure that each employee, while working in the slaughter establishment,

(a) wears clean clothing and footwear,

(b) exhibits cleanliness and good personal hygiene,

(c) takes adequate measures to ensure that carcasses are not contaminated by hair,

(d) does not smoke in any area where carcasses are prepared, stored or distributed, and

(e) washes his or her hands as often as necessary to prevent the contamination of carcasses.

(2) A licence holder must supply and maintain in the slaughter establishment an adequate number of handwashing stations and ensure that the handwashing stations are located so that each employee has easy access to at least one handwashing station.

(3) A licence holder must ensure that the slaughter establishment contains an adequate number of clean and sanitary washrooms for the number of persons working at that establishment.

[am. B.C. Reg. 299/2007, Sch. B, s. 16.]

Division 5 — Operational Safety Management

Animal and carcass safety procedures

27  (1) In this section:

"critical control point" means a location in a slaughter establishment, or a step in the establishment's procedures, where failure to comply with the Act or this regulation might result in the contamination of carcasses or making carcasses otherwise unfit for human consumption;

"critical limit" means food safety standards that must be met at a critical control point.

(2) A licence holder must develop, maintain and follow written procedures that ensure that carcasses in the slaughter establishment are not contaminated or are not otherwise made unfit for human consumption.

(3) The written procedures required under subsection (2) must include the following:

(a) the identification of all critical control points;

(b) the identification of all critical limits;

(c) the method to be followed to ensure adherence to the critical limits;

(d) the actions to be taken in the event that the critical limits are not adhered to.

[am. B.C. Regs. 299/2007, Sch. B, s. 17; 58/2013, Sch. s. 10.]

Sanitation procedures

28  A licence holder must develop, maintain and follow written procedures that ensure the slaughter establishment is operated in a manner that is sanitary and poses no risk of contamination or spoilage of carcasses, including, without limitation,

(a) the cleaning and sanitizing requirements for that establishment and for all equipment,

(b) the identification of cleaning and sanitizing agents used in that establishment, including their concentrations and their uses, and

(c) the identification of all pesticides used in that establishment, including their uses and their storage requirements.

[am. B.C. Regs. 299/2007, Sch. B, s. 18; 58/2013, Sch. s. 10.]

Division 6 — Records

Record requirements

29  (1) A licence holder of a slaughter establishment must maintain, for each animal that enters the slaughter establishment, records that show

(a) the location from which the animal was shipped to the slaughter establishment, and

(b) the name, address and telephone number of the person who owned the animal at the time it was shipped to the slaughter establishment.

(2) A licence holder of a slaughter establishment need not maintain the records required under subsection (1) for a flock or shipment of poultry or rabbits if the licence holder maintains for the flock or shipment records that show

(a) the location from which the flock or shipment was shipped, and

(b) the name, address and telephone number of the person who owned the flock or shipment at the time it was shipped to the slaughter establishment.

Division 7 — General

Purchase and sale of carcasses

30  (1) Subject to subsections (3) and (3.1), a person must not sell or store a carcass for the purpose of sale unless the carcass

(a) has been inspected under the Act or the Meat Inspection Act (Canada) and passed by an inspector under either of those Acts, or

(b) Repealed. [B.C. Reg. 58/2013, Sch. s. 11(b).]

(c) was produced at a rural slaughter establishment.

(2) Repealed. [B.C. Reg. 58/2013, Sch. s. 11(b).]

(3) A person must not sell a carcass that was produced at a rural slaughter establishment outside the area in which the rural slaughter establishment is located, as that area is described in Schedule 2.

(3.1) A person must not sell a carcass that was produced at a rural slaughter establishment operated under a Class E licence to food premises.

(4) A person who purchases meat from a rural slaughter establishment operated under a Class E licence must not resell the meat.

[en. B.C. Reg. 102/2010, s. 9; am. B.C. Regs. 80/2011, s. 4; 58/2013, Sch. s. 11.]

Excluded animals

31  A licence holder must not permit an animal, other than an animal that is raised for food, to enter the slaughter establishment.

Pests

32  A licence holder must ensure that the slaughter establishment is

(a) free of pests,

(b) free of conditions that lead to the harbouring or breeding of pests, and

(c) protected against the entrance of pests.

[am. B.C. Reg. 299/2007, Sch. B, s. 20.]

Storage of chemicals

33  A licence holder must ensure that chemicals, cleansers and other similar non-food substances that are on the premises of the slaughter establishment are stored in

(a) a room or cabinet separate from any carcasses, and

(b) non-food containers that are clearly labelled to identify the contents.

[am. B.C. Reg. 299/2007, Sch. B, s. 21.]

Recalls

34  A licence holder must develop and maintain written procedures that, when followed, ensure that the licence holder is able to comply with an order under section 12 (4) (c) of the Act for the immediate recall of a carcass distributed from the slaughter establishment.

[am. B.C. Reg. 299/2007, Sch. B, s. 21.]

Inspectors

35  A licence holder must ensure that

(a) an office and a clean and sanitary washroom are conveniently located in or close to the slaughter establishment for easy access by inspectors, and

(b) the office referred to in paragraph (a) contains a locked cabinet and other furniture and equipment that an inspector needs in order to carry out the powers, functions and duties of an inspector under the Act.

[am. B.C. Reg. 299/2007, Sch. B, s. 22.]

Part 5 — Offences

Offences

36  (1) A person who, in relation to a slaughter establishment other than a rural slaughter establishment, contravenes any of the following commits an offence:

(a) section 6 [slaughter establishment operator must hold licence];

(b) section 7 [licence must be posted in conspicuous location];

(c) section 8 (1) or (2) [requirements for construction or alteration];

(d) section 9 [obligations respecting the operation of establishments];

(e) section 11 [removal of animals from livestock area];

(f) section 12 [inspection of animals before slaughter];

(g) section 13 [humane slaughter];

(h) section 13.1 [holding in slaughter area for inspection];

(i) section 14 (1) (c) [holding requirements for emergency slaughter at slaughter establishment];

(j) section 14.1 (2) (b) [holding requirements in relation to emergency slaughter other than at slaughter establishment];

(k) section 15 (3) or (4) [requirements after inspection];

(l) section 16 [inspection legend stamps];

(m) sections 17 to 35.

(2) A person who, in relation to a rural slaughter establishment, contravenes any of the following commits an offence:

(a) section 6 [slaughter establishment operator must hold licence];

(b) section 6.1 [compliance requirements for Class D and E licence holders];

(c) section 7 [licence must be posted in conspicuous location];

(d) section 9.1 [compliance requirements for operation of rural slaughter establishments];

(e) sections 17 to 19;

(f) section 29 [record requirements];

(g) section 30 [purchase and sale of carcasses];

(h) section 33 [storage of chemicals].

[en. B.C. Reg. 205/2014, s. 13.]

Schedule 1

Repealed [B.C. Reg. 205/2014, s. 14.]

Schedule 2

[en. B.C. Reg. 102/2010, s. 10; am. B.C. Reg. 80/2011, s. 5.]

Class D and E Licensing Areas

1  For the purposes of section 5.01 (1) and (2) (a) of the regulation, a Class D or E licence may be issued in the following areas:

(a) the area comprising all the land within the boundaries of the Central Coast Regional District;

(b) Repealed. [B.C. Reg. 80/2011, s. 5 (a).]

(b.1) the area comprising all the land within the boundaries of the Kitimat-Stikine Regional District;

(c) the area comprising all the land within the boundaries of the Mount Waddington Regional District;

(d) Repealed. [B.C. Reg. 80/2011, s. 5 (a).]

(e) the area comprising all the land within the boundaries of the Powell River Regional District;

(f) the area comprising all the land within the boundaries of the Skeena-Queen Charlottes Regional District;

(g) the area comprising all the land within the boundaries of the Squamish-Lillooet Regional District;

(h) Repealed. [B.C. Reg. 80/2011, s. 5 (a).]

(h.1) the area comprising all the land within the boundaries of the Strathcona Regional District, other than the land located on Vancouver Island;

(i) the area comprising all the land within the boundaries of the Sunshine Coast Regional District;

(j) the area comprising all the land within the boundaries of the Northern Rockies Regional Municipality;

(k) the Stikine Region.

[Provisions relevant to the enactment of this regulation: Food Safety Act, S.B.C. 2002, c. 28, sections 4 and 23]