B.C. Reg. 349/2004, deposited July 23, 2004, pursuant to the FOOD SAFETY ACT [Sections 4 (1) and 23]. Order in Council 798/2004, approved and ordered July 22, 2004.

On the recommendation of the undersigned, the Administrator, by and with the advice and consent of the Executive Council, orders, that effective September 1, 2004,

(a) the Food Safety Act, except sections 24 to 28 and 30 and 31, is brought into force

(b) the Meat Inspection Regulation, B.C. Reg. 54/66 is repealed, and

(c) the Meat Inspection Regulation, attached to this order, is made.

— C. HANSEN, Minister of Health Services; J. van DONGEN, Presiding Member of the Executive Council.

MEAT INSPECTION REGULATION

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;

"carcass" means the body of a dead animal and includes anything derived from or a part of the body of a dead animal;

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

"equipment" means a non-food article that is used in the operation of a slaughter establishment or meat processing 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 by an inspector for further examination or inspection 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 or a meat processing establishment;

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

"meat inspection area" means a meat inspection area referred to in column 1 of the Schedule to this regulation;

"meat processing establishment" means a food establishment

(a) that is located in an area of the Province outside all meat inspection areas, and

(b) in which carcasses are processed but animals are not slaughtered;

"meat products" means anything derived from a carcass and includes organs, intestines and blood;

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

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

"process" includes the cutting, deboning, smoking, curing and packaging of a carcass;

"processing area" means an area of a slaughter establishment or meat processing establishment in which carcasses are processed;

"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 in which animals are slaughtered or slaughtered and processed;

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

Application to establishments

2 (1) The Act does not apply to

(a) a slaughter establishment or meat processing establishment that is registered under the Meat Inspection Act (Canada), or

(b) the slaughter of an animal by the owner of the animal for the owner's personal use and not for resale.

(2) Part 2 of the Act and this regulation, other than this section, sections 1 and 30 and the Schedule, do not apply to a slaughter establishment, located outside all meat inspection areas, that was operating but not licensed under the Meat Inspection Act immediately before the repeal of that Act.

(3) Subsections (1) and (2) cease to have effect and are repealed two years after the date this section comes into force.

Application to rabbits, poultry and carcasses

3 (1) Part 2 of the Act and this regulation, other than this section, section 1 and the Schedule, do not apply to domestic rabbits, poultry and the carcasses of domestic rabbits and poultry in

(a) the Greater Victoria Meat Inspection Area referred to in the Schedule, or

(b) the Abbotsford Meat Inspection Area referred to in the Schedule.

(2) Subsection (1) ceases to have effect and is repealed two years after the date this section comes into force.

Part 2 — Designation and Licensing

Designation of slaughter establishment

4 Subject to sections 2 and 3, the following food establishments are designated as being subject to Part 2 of the Act:

(a) a slaughter establishment;

(b) a meat processing establishment from the date that the meat processing establishment

(i) sells a carcass for use or distribution to a meat inspection area, or

(ii) stores or processes a carcass for the purpose of sale in a meat inspection area.

Application for and issue of licence

5 (1) Subject to subsection (2), in order to obtain a licence for a slaughter establishment or meat processing 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) A person who holds a Class A, Class B or Class C licence under the Meat Inspection Act need not apply for a licence of the same class under the Food Safety Act to replace that licence.

Classes of licences

6 (1) A person must not operate a slaughter establishment that both slaughters animals and processes carcasses unless the person holds a Class A licence.

(2) A person must not operate a slaughter establishment that slaughters animals but does not process carcasses unless the person holds a Class B licence.

(3) Unless a person who operates a meat processing establishment holds a class C licence, the person must not

(a) sell a carcass for use in or distribution to a meat inspection area, or

(b) store or process a carcass for the purpose of sale in a meat inspection area.

(4) A licence holder for a meat processing establishment may not store or process a carcass unless the carcass has been inspected under this Act or the Meat Inspection Act (Canada) and passed by an inspector under either of those Acts.

Posting licence

7 A licence holder must post the licence in a conspicuous location in the slaughter establishment or the meat processing establishment, as the case may be.

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 or a meat processing establishment that is required to be licensed under section 6 (3) unless the person

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

(b) operates the slaughter establishment or meat processing 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 by the slaughter establishment or stored or processed by the meat processing establishment,

(c) ensures that materials from which the slaughter establishment or meat processing 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 or the meat processing 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 or meat processing establishment from a source that is both potable and not capable of contaminating a carcass,

(f) ensures that the slaughter establishment or meat processing establishment is connected at all times to a waste disposal system that is constructed and operates in compliance with all enactments,

(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 by the slaughter establishment or stored or processed by the meat processing 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 the following areas from all other areas of the slaughter establishment:

(i) the livestock area;

(ii) the slaughter area;

(iii) the processing area;

(iv) the storage area,

(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.

Part 4 — Operation of Slaughter Establishments and
Meat Processing 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

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.

Emergency slaughter

14 Despite section 12, if it is necessary to slaughter an animal at a slaughter establishment for humane reasons but an inspector is not present at the slaughter establishment, the licence holder of the slaughter establishment may slaughter the animal without the inspector's approval if the licence holder

(a) identifies the animal as held,

(b) removes the carcass to the held area for inspection by an inspector, and

(c) hangs the carcass with the following attached:

(i) head;

(ii) heart, lungs and liver;

(iii) lymph glands;

(iv) gastrointestinal tract.

Inspection of carcasses after slaughter

15 (1) Unless section 14 applies, a licence holder must ensure that after the slaughter of an animal the carcass is not removed from the slaughter area until

(a) an inspector has inspected the carcass,

(b) an inspector has identified the carcass as

(i) passed,

(ii) held,

(iii) inedible, or

(iv) condemned, and

(c) an inspector or a person authorized by an 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.

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 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 or meat processing 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 or meat processing establishment.

Division 2 — Protection of Carcasses

Protection of carcasses from contamination

18 A licence holder must ensure that all carcasses at the slaughter establishment or meat processing 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.

Storage temperature

19 A licence holder must ensure that

(a) carcasses at the slaughter establishment or meat processing establishment are stored at a temperature of 4°C or less,

(b) frozen meat products at the slaughter establishment or meat processing establishment are stored at a temperature -18°C or less, and

(c) the temperature in the processing area is 10°C or less.

Notification of possible contamination

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

Division 3 — Equipment and Cleaning

Equipment

21 A licence holder must ensure that all equipment in the slaughter establishment or meat processing establishment, as the case may be, 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.

Cleaning and maintenance

22 (1) A licence holder must ensure that the slaughter establishment or meat processing establishment and equipment in either of those establishments are maintained in a sanitary condition.

(2) Without limiting subsection (1), a licence holder must ensure that the slaughter establishment or meat processing establishment and equipment in either of those establishments 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 or meat processing establishment, as the case may be,

(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.

Storage

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

Refrigeration equipment

24 A licence holder must ensure that all refrigeration equipment in the slaughter establishment or meat processing 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.

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 or meat processing 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 or meat processing establishment an adequate number of hand washing stations and ensure that the hand washing stations are located so that each employee has easy access to at least one hand washing station.

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

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 meat processing 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 or meat processing establishment, as the case may be, 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.

Sanitation procedures

28 A licence holder must develop, maintain and follow written procedures that ensure the slaughter establishment or meat processing 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.

Division 6 — Records

Records

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 A person in a meat inspection area must not sell a carcass or store or process a carcass for the purpose of sale unless the carcass has been inspected under the Act or the Meat Inspection Act (Canada) and passed by an inspector under either of those acts.

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 or meat processing establishment, as the case may be, 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.

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 or meat processing 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.

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 or meat processing establishment.

Inspectors

35 A licence holder must ensure that

(a) the slaughter establishment has an office and a clean and sanitary washroom that are conveniently located 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.

Part 5 — Offences

Offences

36 A person who contravenes section 6, 7, 8 (1) or (2), 9, 11, 12, 13, 15 (1), (3) or (4), 16 or 17 to 35 commits an offence.

Schedule

Meat Inspection Areas

1 A meat inspection area named in column 1 is comprised of the area described opposite in column 2 as modified from time to time under the Local Government Act, the Vancouver Charter, the Resort Municipality of Whistler Act, the School Act or another Act, as the case may be.

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