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P-29, r. 1 - Regulation respecting food
Section 7.3.1
Disposition versions
7.3.1. A farm producer must, within 48 hours after the death of an animal of the producer’s livestock, dispose of the inedible meat from the animal, using one of the following methods:
(1) incineration in a facility complying with the provisions of the Environment Quality Act (chapter Q-2);
(2) salvaging by the operator of a dismembering plant or by a salvager;
(3) in the case of inedible poultry or hog meat, delivery to a dismembering plant operated under a “composting” category permit;
(4) in the case of inedible goat or sheep meat, shipping to an elimination site or delivery to a person carrying out the collection or removal of residual materials to be shipped solely to an elimination site;
(5) burial in the producer’s agricultural operation in accordance with the following requirements:
(a) the burial site is not situated within the high-velocity flood zone of a watercourse or body of water;
(b) the burial site is situated not less than 75 m from any watercourse or body of water and 150 m from a drinking water intake on the surface or underground;
(c) the bottom of the pit is situated above groundwater level and, before inedible meat is placed in the pit, covered entirely with quicklime or an equivalent chemical;
(d) inedible meat is placed under the natural level of the ground at the edges of the pit and is immediately covered with quicklime or an equivalent chemical and with a layer of earth at least 60-cm thick;
(e) the ground is levelled.
Despite the first paragraph, the producer may keep the meat under refrigeration for not more than 14 days following the death of the animal or under deep freezing for not more than 240 days following that date, provided that the inedible meat is placed under refrigeration or deep freezing at the agricultural operation where the animal died, kept in such manner that animals may not come into contact with the meat and provided that the meat is not in decomposition. The producer must immediately dispose of all inedible meat that does not comply with one of those requirements.
For the purposes of this section, “watercourse or body of water” includes ponds, marshes and swamps but excludes all intermittent streams.
7.3.1. A farm producer must, within 48 hours after the death of an animal of the producer’s livestock, dispose of the inedible meat from the animal, using one of the following methods:
(1) incineration in a facility complying with the provisions of the Environment Quality Act (chapter Q-2);
(2) salvaging by the operator of a dismembering plant or by a salvager;
(3) in the case of inedible poultry or hog meat, delivery to a dismembering plant operated under a “composting” category permit;
(4) in the case of inedible goat or sheep meat, shipping to an elimination site or delivery to a person carrying out the removal of waste to be shipped solely to an elimination site;
(5) burial in the producer’s agricultural operation in accordance with the following requirements:
(a) the burial site is not situated within the high-velocity flood zone of a watercourse or body of water;
(b) the burial site is situated not less than 75 m from any watercourse or body of water and 150 m from a drinking water intake on the surface or underground;
(c) the bottom of the pit is situated above groundwater level and, before inedible meat is placed in the pit, covered entirely with quicklime or an equivalent chemical;
(d) inedible meat is placed under the natural level of the ground at the edges of the pit and is immediately covered with quicklime or an equivalent chemical and with a layer of earth at least 60-cm thick;
(e) the ground is levelled.
Despite the first paragraph, the producer may keep the meat under refrigeration for not more than 14 days following the death of the animal or under deep freezing for not more than 240 days following that date, provided that the inedible meat is placed under refrigeration or deep freezing at the agricultural operation where the animal died, kept in such manner that animals may not come into contact with the meat and provided that the meat is not in decomposition. The producer must immediately dispose of all inedible meat that does not comply with one of those requirements.
For the purposes of this section, “watercourse or body of water” includes ponds, marshes and swamps but excludes all intermittent streams.
7.3.1. A farm producer must, within 48 hours after the death of an animal of the producer’s livestock, dispose of the inedible meat from the animal, using one of the following methods:
(1) incineration in a facility complying with the provisions of the Environment Quality Act (chapter Q-2);
(2) salvaging by the operator of a dismembering plant or by a salvager;
(3) in the case of inedible poultry or hog meat, delivery to a dismembering plant operated under a “composting” category permit;
(4) in the case of inedible goat or sheep meat, shipping to an elimination site or delivery to a person carrying out the removal of waste to be shipped solely to an elimination site;
(5) burial in the producer’s agricultural operation in accordance with the following requirements:
(a) the burial site is not situated within the 20-year flood zone of a watercourse or body of water;
(b) the burial site is situated not less than 75 m from any watercourse or body of water and 150 m from a drinking water intake on the surface or underground;
(c) the bottom of the pit is situated above groundwater level and, before inedible meat is placed in the pit, covered entirely with quicklime or an equivalent chemical;
(d) inedible meat is placed under the natural level of the ground at the edges of the pit and is immediately covered with quicklime or an equivalent chemical and with a layer of earth at least 60-cm thick;
(e) the ground is levelled.
Despite the first paragraph, the producer may keep the meat under refrigeration for not more than 14 days following the death of the animal or under deep freezing for not more than 240 days following that date, provided that the inedible meat is placed under refrigeration or deep freezing at the agricultural operation where the animal died, kept in such manner that animals may not come into contact with the meat and provided that the meat is not in decomposition. The producer must immediately dispose of all inedible meat that does not comply with one of those requirements.
For the purposes of this section, “watercourse or body of water” includes ponds, marshes and swamps but excludes all intermittent streams.
