R-19.1 - Act to regularize and provide for the development of local slaughterhouses

Section 5 Disposition versions

2012-12-07

5. On or before 30 June 2015, a transitional slaughterhouse must also have

(1)  equipment providing sufficient lighting for inspection activities;

(2)  knife sterilization equipment in the slaughtering room;

(3)  if cattle or horses are slaughtered, washing equipment for the inspection of heads;

(4)  if birds other than ratites are slaughtered, plucking equipment; and

(5)  if hogs are slaughtered and the skin is not removed, bristle removal equipment.

The rooms and areas of the slaughterhouse must also be laid out in such manner that there is a continuous progression of the animals before and during slaughtering, and of the resulting carcasses, without any possibility of backtracking, overlapping or crossing over between live animals, products and meat unfit for human consumption. The rooms and areas must also be designed to prevent the entry of any species of animal other than those being slaughtered, including insects and rodents.

Moreover, the walls, doors, windows and ceilings must be washable, smooth and in good condition.

2009, c. 10, s. 5; 2012, c. 27, s. 3.

2009-07-01

5. For the first renewal of a transitional slaughterhouse permit, the applicant’s slaughterhouse must have, in addition to the rooms, areas, equipment and systems described in section 4,

(1)  equipment providing sufficient lighting for inspection activities;

(2)  knife sterilization equipment in the slaughtering room;

(3)  if cattle or horses are slaughtered, washing equipment for the inspection of heads;

(4)  if birds other than ratites are slaughtered, plucking equipment; and

(5)  if hogs are slaughtered and the skin is not removed, bristle removal equipment.

At the time of renewal of the permit, the rooms and areas of the slaughterhouse must be laid out in such manner that there is a continuous progression of the animals before and during slaughtering, and of the resulting carcasses, without any possibility of backtracking, overlapping or crossing over between live animals, products and meat unfit for human consumption. The rooms and areas must also be designed to prevent the entry of any species of animal other than those being slaughtered, including insects and rodents.

Moreover, the walls, doors, windows and ceilings must be washable, smooth and in good condition.

The applicant’s meat preparation plant must have the equipment described in subparagraphs 1 to 3 of the third paragraph of section 4.

2009, c. 10, s. 5.