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On-Farm Slaughter Operation Technical Guide Published by Alberta Agriculture and Forestry ISBN 978-1-4601-4909-6 November 26, 2020 © 2020 Government of Alberta This publication is issued under the Open Government Licence – Alberta (http://open.alberta.ca/licence). Please note that the terms of this licence do not apply to any third-party materials included in this publication. This publication is available online at https://open.alberta.ca/publications/meat-inspection-regulation-on-farm-slaughter-operation-technical-guide

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Table of Contents

1.0 INTRODUCTION……………………………………………………………………………………………………………………..4

1.1 ON-FARM SLAUGHTER OPERATION IN ALBERTA…………………………………………...............4

1.2 SALE OF ANIMALS……………………………………………………………………………………………………..4

1.3 LOCATION OF SLAUGHTER AND PROCESSING……………………………………………................5

2.0 ON-FARM SLAUGHTER…………………………………………………………………………..................................7

2.1 HUMANE SLAUGHTER……………………………………………………………………….........................7

2.2 HYGIENIC/CLEAN SLAUGHTER………………………………………………………………………………….10

2.3 SLAUGHTER LIMITS PER PERSON, REPORTING, AND TRACEABILITY……..…………………..13

3.0 CARCASS PROCESSING…………………………………………………………………………………………………………..15

3.1 LABELLING…………………………………………………………………………………………………………….….15

3.2 ON-FARM CARCASS PROCESSING……………………………………………………………………………..16

3.3 ON-FARM MEAT PROCESSING…………………………………………………………………………………..18

3.4 TRANSPORTING A CARCASS OFF-FARM FOR PROCESSING……………………..………………….19

3.5 DISPOSAL OF SLAUGHTER AND PROCESSING WASTE.........................………………………..20

4.0 GENERAL OPERATION…………………………………………………………………………………………………………….22

5.0 OTHER RESOURCES………………………………………………………….…………………………………………………….23

APPENDIX 1. APPLICATION CHECKLIST…………………………………………………........................................24

APPENDIX 2. SAFE HANDLING INSTRUCTIONS………………………………………………………………………………26

APPENDIX 3. SLAUGHTER WITHOUT STUNNING - ON-FARM GUIDANCE CHECKLIST….………………….27

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1.0 INTRODUCTION

1.1 ON-FARM SLAUGHTER OPERATIONS IN ALBERTA The On-Farm Slaughter Operation Technical Guide provides information on the operation of an uninspected On-Farm Slaughter Operation (OFSO). This educational tool describes applicable regulatory references and associated guidance to help OFSO licensees meet the requirements. OFSO licences, issued by Alberta Agriculture and Forestry, allow for the uninspected slaughter and processing of animals purchased by individual customers on the licensee’s land for consumption by the individual customers and their households only. The land under the OFSO licence is defined as land that is owned, leased, or otherwise controlled by the OFSO licensee. The OFSO licence requires that animals are humanely and safely slaughtered and that carcasses are stored and processed in a safe and clean manner. The OFSO licence gives options for on-farm slaughter that were not available through prior legislation. For example, obtaining an OFSO licence will allow a livestock producer to sell a live animal directly to an individual customer and slaughter and process that animal for the individual customer on the licensed land. An OFSO licensee can also offer their land for the slaughter of animals that are not theirs (e.g. a group of purchased 4H beef for multiple customers in one land location).

1.2 SALE OF ANIMALS

Objective: The OFSO licensee ensures they meet all applicable obligations under the Livestock Identification and Commerce Act.

Regulatory Reference: Livestock Identification and Commerce Act

Licence Required 47(1) Subject to subsection (3), no person shall deal in livestock or livestock products unless the person is licensed as a livestock dealer or livestock dealer’s agent under this Act.

All meat resulting from slaughter under an On-Farm Slaughter Operation licence is uninspected and cannot be sold, traded, gifted or bartered.

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(2) Subject to subsection (3), a person who purchases or sells livestock or livestock products on one occasion is considered to be dealing in livestock or livestock products for the purposes of subsection (1).

(3) Where a person purchases livestock, maintains the livestock for at least 30 days and then sells the livestock, that person is not considered to be dealing in livestock for the purposes of subsection (1).

Outcome: The OFSO licensee who purchases a live animal to sell to an individual customer ensures they meet all applicable obligations under the Livestock Identification and Commerce Act. The livestock dealer licence protects the OFSO licensee in case there are issues receiving payment from the individual customer who bought the animal from the OFSO licensee or if the live animal purchased by the OFSO licensee was not owned by the original seller of the animal.

The OFSO licensee is responsible for the following: 1) The OFSO licensee obtains a Livestock Dealer Licence if they sell live animals (e.g., cattle,

sheep, pigs, and horses) to an individual customer when the OFSO licensee has not owned the animal for a minimum of 30 days prior to the sale.

2) The OFSO licensee does not require a Livestock Dealer Licence if: a) Animals the OFSO licensee sells to an individual customer for slaughter were born

and raised on the same land as the OFSO. b) Animals that were purchased by the OFSO licensee have lived on the licensee’s land

for a minimum of 30 days before they were sold to an individual customer. c) An individual customer brings their live animal to the OFSO for slaughter and

processing.

1.3 LOCATION OF SLAUGHTER AND PROCESSING

Objective The OFSO licensee ensures that the land (i.e., land that is owned, leased, or otherwise controlled by the OFSO licensee) where the slaughter and processing will occur meets the requirements set out in the Meat Inspection Regulation as well as any applicable municipal/regional/local zoning rules and by-laws.

Regulatory Reference: Meat Inspection Regulation

Location of Slaughter and Processing

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31.2(1) An uninspected slaughter operation may be conducted at premises owned, leased, or otherwise controlled by the operator.

(2) Subject to section 32(2), the operator of an uninspected slaughter operation shall ensure that the slaughter operation, including rendering the animal unconscious in accordance with section 22.1 and bleeding, eviscerating and removing the head, feet and hide, is completed on the premises referred to in subsection (1).

Refer to Topic 2.1 Humane Slaughter below for details on section 22.1.

Outcome: The OFSO licensee is responsible for the management of the legal operation of the uninspected slaughter operation. The OFSO licence enables the slaughter and processing of an animal that has been sold to an individual customer by the OFSO licensee or allows an individual customer to bring their own animal to the licenced OFSO for slaughter and processing.

Multiple licenses may be held on a land quarter (e.g. abattoir or mobile butcher facility, and OFSO); however, activities must be kept separate. Uninspected slaughter is only permitted as part of the OFSO and not in or at an abattoir or mobile butcher facility.

The OFSO licence applicant and/or the OFSO licensee is responsible for the following: 1) The uninspected slaughter operation is located on land owned, leased, or otherwise

controlled by the OFSO licensee. 2) The land location(s) where the slaughter activities will take place need to be registered with

the Premises Identification Program. The premises identification (PID) number for that land must be provided on the OFSO licence application. More than one provincial slaughter and meat processing operation can be registered to a single PID (see #4 for more detail).

3) Confirming municipal/regional/local zoning and by-laws related to slaughter and meat processing activities before applying for a licence.

4) If a licence applicant is requesting that an OFSO be located on the same land as a provincially inspected abattoir and or a mobile butcher facility, the applicant will need to submit a drawing with the licence application to show where the inspected and uninspected slaughter and meat operations will be located on the land. Note: Each licence (Abattoir, Mobile Butcher, Mobile Butcher Facility, OFSO) issued under the Meat Inspection Regulation enables specific activities to occur on the land, buildings and/or structures specific to that licenced operation. For example, if a provincially inspected abattoir and an OFSO are located on the same piece of land and the licenced abattoir has a gravel parking lot, animals cannot be slaughtered on the gravel pad because the parking lot is part of the inspected abattoir.

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5) For the OFSO licence, animals cannot be slaughtered in a building (e.g., shed, garage, barn, etc.) or an inspected provincially licensed meat facility (e.g., abattoir, mobile butcher facility) because the building/structure is considered an abattoir. The Meat Inspection Act definition of “abattoir” refers to a building or structure where an animal is slaughtered. To slaughter an animal inside of a building, the building needs to be built and equipped as per Part 3 of the Meat Inspection Regulation, and all slaughter that occurs inside the building takes place with an inspector present.

6) The processing of a carcass in an OFSO can be done in a building or structure. The building or structure and the equipment used to process the carcass needs to be made of materials that can be cleaned and sanitized/disinfected regularly. For example, the flooring in the carcass processing room should be a material that can be cleaned and sanitized/disinfected easily and effectively such as sealed concrete whereas a dirt floor may contaminate the carcass and is not easily or effectively cleaned and sanitized/disinfected.

2.0 ON-FARM SLAUGHTER

2.1 HUMANE SLAUGHTER Objective: The OFSO licensee or any individual designated by the OFSO licensee to conduct slaughter has the knowledge, skills, and equipment to do so safely and humanely. This means the OFSO licensee, the individual who owns the animal, or any other skilled person may conduct the slaughter so long as they do so safely and humanely. Safe and humane slaughter means the individual minimizes pain and distress to the animal while it is being prepared for slaughter and during the slaughter process.

Regulatory reference: Meat Inspection Regulation Humane Slaughtering 21(1) A person shall minimize pain and distress of any animal; that is being prepared for slaughter or slaughtered. Method of Slaughter 22.1(1) A person shall restrain an animal and render it unconscious immediately before the animal is slaughtered.

(2) The method of rendering the animal unconscious must (a) produce rapid unconsciousness,

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(b) ensure the animal does not regain sensitivity or consciousness before it has been bled out, and (c) be one of the following methods:

(i) delivering a blow to the animal’s head by means of a mechanical device that is in accordance with accepted industry standards for animal welfare; (ii) exposing the animal to gas by a method that is in accordance with accepted industry standards for animal welfare; (iii) applying an electric current to the animal; (iv) penetrating the animal’s skull and brain

(A) with a captive bolt device, or (B) by shooting it in the head with a rifle;

(v) using a method approved by the Director for the purpose of developing or testing a new procedure or item of equipment intended to improve humane methods of slaughter.

Alternative Methodology on Religious Grounds 8 Where the director, on application, is persuaded that obedience to a specific rule in this regulation would offend against the religious convictions genuinely held by a person affected by the rule, the director may approve an alternative method of meeting the general intent of the provision in which the rule is contained that will not offend against those convictions, in which case that person may use that approved method instead.

Guideline: The OFSO licensee is responsible for the welfare of the animals being slaughtered. Livestock welfare issues are reportable under the Animal Protection Act and the Meat Inspection Regulation and noncompliance can result in enforcement actions. In addition, an animal that is experiencing distress, not maintained in a calm and controlled manner, or in pain during slaughter can react unpredictably and cause harm to the individual conducting the slaughter or harm to itself. Meat quality may also be negatively impacted when an animal experiences stress prior to slaughter due to the release of stress hormones when the animal experiences fear, is chased or experiences pain.

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The OFSO licensee is responsible for the following: 1) Minimize the pain and distress of any animal being prepared for slaughter and during

slaughter.

2) The animal is calm and controlled so that the stunning process can be carried out safely, accurately, and humanely thus minimizing the pain and distress of the animal. An example of a calm and controlled animal would be a beef cow standing or grazing in a field. Chasing an animal will cause the animal distress and is not acceptable before stunning. A pen can also be used for red meat animals (e.g., bison, beef, elk, goats, sheep, pigs) to keep the animals calm and controlled. Small animals may be held or supported by manual or mechanical means (e.g., slaughter cone) to ensure they are calm and controlled before stunning.

3) The stunning of the animal is effective and rapid and renders the animal insensible or unconscious before being bled out.

a) Signs of insensibility in red meat animals include: loss of posture (going limp), no blinking of the eyes, pupils are wide open and relaxed (far away look), and breathing is irregular or absent.

b) Signs of insensibility in poultry and birds include: loss of posture (going limp), absence of eye movement, and breathing is irregular or absent.

4) The animal does not regain sensibility or consciousness before it has bled out. An animal will be in distress and feel pain if it regains sensibility before the point of death. The animal is bled out to the point of death before the animal is hoisted, skinned and/or gutted.

5) The equipment used in the slaughter process is effective, clean, and in good working condition.

An OFSO licensee that is the operator of a domestic moose, elk, deer or reindeer farm is the only individual who may perform slaughter activities on that farm. The Livestock Industry Diversification Act does not enable the OFSO licensee to designate someone other than the OFSO licensee to perform the on-farm slaughter activities. For more information contact the Ag-Info Centre at 310-FARM (3276) or aginfocentre@gov.ab.ca

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6) The OFSO licensee who wishes to conduct slaughter without stunning (e.g. religious slaughter practices) must obtain an exemption letter signed by the Executive Director of Alberta Agriculture and Forestry’s Food Safety Branch. A checklist for the exemption is provided in Appendix 3: Slaughter Without Stunning On-Farm Guidance Checklist.

2.2 HYGIENIC/CLEAN SLAUGHTER

Objective: The OFSO slaughter areas and any individuals designated by the OFSO licensee to conduct the slaughter are clean and the animal carcass is protected from contamination by the slaughter area, equipment, carcass transport vehicles, supplies and individuals handling the carcass. Bacteria that can cause illness may be present on animals, inside animals, on people, inside people and in the environment. Bacteria cannot be seen by the naked eye therefore it is important that preventive hygienic practices are followed wherever possible when slaughtering and processing animals.

Regulatory reference: Meat Inspection Regulation

General requirements 18(1) (b) the hygienic production, handling and storage of meat,

(i) in the case of an abattoir, a slaughter area, (ii) separation of incompatible activities, (iii) adequate shipping and receiving areas, (iv) sequential slaughtering or processing operations, (v) personal hygiene facilities, and (vi) food contact surfaces that are non-toxic, non-absorbent, smooth, corrosion resistant, crack or crevice free and able to withstand frequent sanitization.

Transportation and storage 31.3 A carcass slaughtered as a part of an uninspected slaughter operation,

Even if the OFSO licensee does not perform the slaughter, they are ultimately responsible for the welfare of the animals as well as the safety of any individual designated to perform the slaughter.

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(a) if it is transported, shall only be transported in accordance with the requirements in Part 5, and

(b) if it is stored, shall be stored in accordance with the requirements for sanitary storage and handling of meat as set out in section 18(1)(b) and any other requirements set out by the Director.

Transportation of carcasses

33(1) If a mobile butcher or the operator of an uninspected slaughter operation, or a person authorized by that operator, is transporting one or more carcasses for further processing, the carcass or carcasses shall be transported forthwith after the animal or animals are slaughtered.

(2) A carcass shall be transported in a manner that prevents contamination or spoilage, including, but not limited to,

(a) being completely covered, and (b) being isolated from removed hides and inedible parts.

Guideline: The OFSO licensee is responsible for hygienic slaughter, including maintaining a clean slaughter area. A clean area is important because it will help prevent bacteria from contaminating the meat. A hygienic or clean operation is critical to protect customers, the individual conducting slaughter and others working at the OFSO from getting sick. Foodborne pathogens are bacteria that make people sick when they are consumed or eaten. Common foodborne pathogens associated with meat products include E.coli, Salmonella, Campylobacter and Listeria. Foodborne pathogens cause a range of symptoms and vary in severity of illness. They can cause mild symptoms such as upset stomach and diarrhea or can have very severe results such as kidney failure or even death.

Bacteria can be transferred to carcasses from hands, clothing, the environment, slaughter equipment, and from the animal, which is why it is important to wash hands frequently, wear clean clothing, clean and sanitize equipment and only do one activity at a time. For example, when gutting an animal it is important to wash hands, wear a clean slaughter apron, and clean and sanitize knives with a food industry bleach solution before beginning to process the carcass. This will help prevent the transfer of bacteria found in the guts of the animal to the carcass.

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The OFSO licensee is responsible for the following:

1) Ensuring the slaughter area is not used for different activities. For example, do not slaughter animals in the same pen where the animals are being raised. Animal feces and manure contain bacteria and pens cannot be effectively cleaned to remove bacteria. Conducting slaughter in the same area as live animals will cause the animals distress. Another example to avoid is slaughtering near a water source that is used for irrigation. Bacteria found in the guts of the animal and animal feces can contaminate the water that may enter a drinking water source and can also contaminate the irrigated crops.

2) Keeping the slaughter area, equipment, and supplies protected from dust, mud, pests (i.e., rodents, bugs), manure, slaughter waste or any other sources of contamination. A clean, grassy area is a reasonable slaughter area. The ground should be free of any chemicals such as pesticides, herbicides, fuel, battery acids, animal feces etc. to avoid contamination of the animal carcass. Slaughter equipment such as knives and hoists should be cleaned with soap and water and sanitized between each slaughter. Bacteria from one animal can transfer to another animal if the equipment is not properly cleaned between each animal.

3) Using a water source that is potable (drinking water) for all slaughter and processing activities. Soap and sanitizing solutions are to be made available for individuals performing the slaughter.

4) Ensuring those involved in slaughter activities wear clean clothes that are washed before each use. For example, a slaughter apron that has not been effectively cleaned and sanitized can be covered in bacteria from previous slaughter waste even if it looks clean. Wiping an apron off with a cloth only removes what you can see, not the bacteria that you cannot see.

5) Ensuring that the animal carcass is skinned and gutted as soon as possible after slaughter. The guts could begin deteriorating immediately after death and the gut contents may contaminate the meat and make it unsafe for eating.

6) Ensuring that the customer receives a carcass/meat that is clean and free of contamination from dust, dirt, feces, manure, pesticides, pests, feathers, hide, fur, bone dust, bone shards,

Bacteria are very small and a visually clean surface (e.g., knife, hands, clothing) could be covered in harmful bacteria. Wash all equipment, supplies and clothing with soap and water and sanitize after each slaughter to remove bacteria. Soap removes debris so the sanitizer can effectively destroy the bacteria.

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slaughter waste (including Specified Risk Materials [SRMs]) and other sources of contamination.

7) An animal carcass stored at the OFSO is kept clean and free from contamination. The carcass shall be protected from potential contamination such as dust, dirt, feces, manure, pesticides, pests, feathers, hide, fur, bone dust, bone shards, slaughter waste (including SRMs) and stored at a temperature that limits bacterial growth (coolers and refrigerators at 4˚C (40˚F) or less, and freezers at -18˚C (0˚F) or less).

8) Any animal carcass stored for ageing purposes is aged only as long as it can be kept in a wholesome, unspoiled state (including the absence of mould growth).

2.3 SLAUGHTER LIMITS PER PERSON, REPORTING, AND TRACEABILITY

Objective: There is an annual, per-person limit on the number of animals that can be purchased and slaughtered for an individual customer. For example, an individual customer can purchase and slaughter a total maximum of six large animals (e.g., six cattle or two bison plus four cattle) per year at an OFSO. The limits are considered to be a reasonable amount that one household could consume in a year. The limit serves as a mechanism to prevent the illegal sale of uninspected meat. If, for example, an individual customer was purchasing and slaughtering 60 large red meat animals per year, it would be a signal that they are distributing the meat to others outside of their household (e.g., retail or food service). This is illegal under the Meat Inspection Act and Meat Inspection Regulation.

The annual limits for each animal category per individual customer are a total of: • Six large red meat animals (cattle, farmed elk/deer, bison) • Twelve hogs • Twelve sheep • Twelve goats • One hundred and fifty poultry or small animals such as rabbit (e.g., 150 chickens, or 120

chickens and 30 turkeys, or 100 chickens and 30 ducks and 20 rabbits). Regulatory reference: Meat Inspection Regulation Maximum allowable number of animals 34.1 A mobile butcher and the operator of an uninspected slaughter operation shall ensure that the number of animals slaughtered for a single producer by that mobile butcher or at that operation does not exceed the maximum allowable number prescribed by the Director.

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Reporting 34 A person who is exempted from section 4(1) of the Act by section 4(2) of the Act, and the operator of an uninspected slaughter operation, shall submit a report to the Minister in the form and at the frequency required by the Director. Regulatory reference: Meat Inspection Act Slaughter of animals 4(1) Except as provided in the regulations, no person shall slaughter an animal unless the animal has been inspected by an inspector immediately before the time of slaughter. (2) Subsection (1) does not apply to a mobile butcher who slaughters or assists in the slaughter of animals the meat from which is to be consumed by the producer of the animal or by the members of the producer’s immediate household.

Guideline: The OFSO licensee is responsible to maintain slaughter records and submit reports to Agriculture and Forestry, Meat and Dairy Inspection Section. Reports are submitted quarterly (April, July, October and January) to confirm that the OFSO licensee is meeting the requirements of the OFSO licence. If there is a case where there is a foodborne illness, animal health issue, animal welfare issue, or instance of exceeding the annual per-person slaughter limit associated with an OFSO, Agriculture and Forestry will conduct an investigation. The OFSO licensee is responsible for the following: 1) Recording all slaughter activities using the online reporting templates (online). Animal

identifiers such as Canadian Cattle Identification Agency (CCIA) Tag or Canadian Sheep Identification Program (CSIP) Tag number, brand or tattoo for the animal are included on the reports. The individual customer’s name, address, and contact information must be included in the report. This information enables traceability if there is a disease or illness issue.

2) Submitting reports according to the deadline. Quarterly reports are to be submitted within 2 weeks of the end of each quarter.

3) An animal is sold to an individual customer for consumption by their household only. Two or more people cannot buy a single animal and split the meat.

4) Monitoring services provided to customers, an individual customer should not exceed the annual, per-person slaughter limits.

5) The live animal is sold to an individual customer before it is slaughtered. An animal cannot be slaughtered prior to purchase of the live animal.

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6) Carcasses and meat products processed by the OFSO are not sold, bartered or distributed. 7) Submitting samples for chronic wasting disease testing for all elk, deer, and reindeer that are

over one year of age. Information on how to collect and submit samples is outlined in the Mandatory Chronic Wasting Disease Surveillance Program.

3.0 CARCASS PROCESSING

3.1 LABELLING

Objective: Carcasses and meat from an animal slaughtered and processed at an OFSO is clearly labelled and identified as uninspected so that the customer is aware that a meat inspector has not inspected the meat.

Regulatory reference: Meat Inspection Regulation Location of operations, and identification of meat 32(3) A mobile butcher or the operator of an uninspected slaughter operation shall identify the carcass, all other edible portions of the animal, and any by-products of that carcass by affixing tags on them stating “UNINSPECTED - NOT FOR SALE” and include the OFSO name and date of processing.

Guidance: Animal carcasses and meat products need to be labelled appropriately before leaving the OFSO to clearly identify that the carcasses and meat are uninspected. The following reasons identify the need for clear labelling of carcasses and meat before leaving the OFSO site:

a) Uninspected meat (including carcasses) cannot be sold, bartered, or distributed to individuals, to retail and/or food service in Alberta.

b) If someone becomes ill, it is important that the meat can be traced back to identify the source of the illness.

Two or more people cannot buy a single animal and split the meat between their households. This minimizes the risk of a foodborne illness outbreak if the meat is contaminated with a bacteria that causes illness.

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The OFSO licensee is responsible for the following:

1) The carcass, all edible portions of the animal, and any by-products of that carcass are labelled with:

• “UNINSPECTED - NOT FOR SALE” • The name of the OFSO • The date of slaughter

2) The customer understands that the meat has not been inspected by a meat inspector.

3) Information has been provided that can be shared with customers on how the meat should be handled once they take it home. See Appendix 2.

3.2 ON-FARM CARCASS PROCESSING

Outcome: The carcass processing area, equipment, transport vehicles and supplies are kept clean and do not contaminate the animal carcass and meat product. Bacteria that can make people sick is present on animals, inside animals, on people, inside people and in the environment. Bacteria cannot be seen by the naked eye therefore it is important that preventive hygienic practices are followed wherever possible when slaughtering and processing animals.

Regulatory reference: Meat Inspection Regulation Operator Responsibilities 31.5 The operator of an uninspected slaughter operation shall ensure that

(b) if a carcass is processed and the processing is not done at a meat facility other than an uninspected slaughter operation or by a mobile butcher, anyone processing the carcass has the knowledge, skill, and equipment to do so safely, and

(c) every carcass and every part of a carcass that is slaughtered or processed at that operation is kept in a safe and sanitary manner at a temperature that ensures that meat will be free of spoilage or contamination.

Presence of Live Fauna 25 An operator shall not allow any live fauna to be present in a meat facility other than an animal that is to be slaughtered there.

All carcasses and meat products that are processed at an OFSO or sent to a licenced meat facility for processing need to be labelled as “UNINSPECTED - NOT FOR SALE” and include the name of the OFSO and date of slaughter.

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Guideline: The OFSO licensee is responsible for the oversight of hygienic processing of an animal carcass and maintaining a clean meat processing/cutting/wrapping site. A clean area is important because it will help prevent bacteria from contaminating the meat that is provided to the individual customer who purchased the animal for slaughter and processing. Proper cleaning and hygiene also protects the individuals handling the meat from getting sick. Bacteria that are ingested (consumed/eaten) and make people sick are called foodborne pathogens. Common foodborne pathogens associated with meat products include E.coli, Salmonella, Campylobacter and Listeria. Foodborne pathogens cause a range of symptoms and vary in severity of illness. They can cause mild symptoms such as upset stomach and diarrhea or can very severe results such as kidney failure or even death.

Bacteria can be transferred on hands, clothing, and processing equipment, this is why it is important to wash hands regularly, wear clean clothing, clean and sanitize equipment and only do one activity at a time. For example, when you are cutting and processing an animal carcass, you should wash your hands, change your processing apron and sanitize knives and cutting tables before you begin to process the carcass. This will help prevent the transfer of bacteria that may be present on your hands, clothing and equipment if they were not properly cleaned and sanitized before use.

The OFSO licensee is responsible for the following:

1) The processing area is not used to conduct incompatible activities at the same time. For example, do not process an animal carcasses at the same time and in the same area where there are vegetables being cleaned, preserves are being made, vehicle repairs are underway or woodworking activities are happening. These activities need to happen at different times and the area must be thoroughly cleaned and sanitized before beginning a new activity.

2) The area and equipment used for processing meat carcasses should be cleaned and sanitized before and after activities. Use clean potable (drinking) water and soap and a sanitizer such as food industry bleach to clean the area after cutting animal carcasses and processing meat.

3) The processing area, equipment, and supplies are protected from potential contaminants such as dust, dirt, mud, feces, manure, pesticides, herbicides, fuel, lubricants, pests, pets, raw animal products and any other source of contamination. A clean room such as a garage may be a reasonable processing area.

4) There is a wash area with clean potable (drinking) water, soap and sanitizing solution available to wash hands and equipment frequently.

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5) The customer receives their animal carcass and meat cuts that are clean and free of contamination from dust, dirt, mud, feces, manure, pesticides, herbicides, fuel, lubricants, pests, pets, raw animal products and other sources of contamination.

6) Animal carcass and meat stored at the OFSO are kept clean and stored at a temperature that ensures the meat is protected from potential contamination and bacterial growth (coolers and refrigerators at 4˚C (40˚F) or less, and freezers at -18˚C (0˚F) or less).

3.3 ON-FARM MEAT PROCESSING

Objective: Meat processed onsite at an OFSO is returned to the individual customer (purchaser) of the animal. The animal carcass or meat products from that carcass are labelled properly to ensure the animal owner receives meat from their animal only.

Regulatory reference: Meat Inspection Regulation Meat for household consumption 31.4(1) Meat harvested from an animal slaughtered as a part of an uninspected slaughter operation

(a) is for consumption only by persons who form part of the producer’s household, and (b) shall not be sold.

(2) The operator of an uninspected slaughter operation shall not slaughter, purchase, store, process or sell inspected meat as part of that operation.

Guideline: The OFSO licensee can process an animal carcass for the individual customer (purchaser) of the animal; this includes cutting, grinding, curing, and preparing meat products such as jerky.

Only an individual customer can purchase an animal for slaughter and consumption by their household only. The carcass or meat products will be returned only to the individual customer (purchaser) of the animal.

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The OFSO licensee is responsible for the following:

1) All meat products from an animal slaughtered at the OFSO is returned to the individual customer (purchaser) of the animal. The carcass and/or meat products cannot be distributed to anyone other than the individual customer.

2) Meat products are not sold, donated, gifted, or bartered to other customers, retail, or food establishments.

3) Processed meat products stored at the OFSO are kept clean and stored at a temperature that ensures the meat is protected from potential contamination and bacterial growth (coolers and refrigerators at 4˚C (40˚F) or less, and freezers at -18˚C (0˚F) or less).

4) The individual customer (purchaser) of the animal understands that a meat inspector has not inspected the meat and the locations where the animal carcass and meat was processed.

3.4 TRANSPORTING A CARCASS OFF-FARM FOR PROCESSING

Objective: Animal carcasses that are to be processed at a location other than the OFSO are transported in a manner that does not contribute to the contamination or spoilage of the meat. Carcasses that have been contaminated or have spoiled can cause illness to those consuming it and can potentially contaminate the environment or meat products at the processing area.

Regulatory reference: Meat Inspection Regulation

Transportation of carcasses 33(1) If a mobile butcher or the operator of an uninspected slaughter operation, or a person authorized by that operator, is transporting one or more carcasses for further processing, the carcass or carcasses shall be transported forthwith after the animal or animals are slaughtered.

An OFSO processor cannot purchase and use inspected meat in the preparation of uninspected processed meat products. For example, an OFSO processor cannot buy inspected pork or fat to combine with uninspected meat when making sausage for his OFSO customers. If the carcass processing occurs in an inspected facility, inspected meat may be combined with the uninspected meat in products.

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(2) A carcass shall be transported in a manner that prevents contamination or spoilage, including, but not limited to,

(a) being completely covered, and (b) being isolated from removed hides and inedible parts.

Guideline: The OFSO licensee or any individual designated by the OFSO licensee can transport an individual customer’s (purchaser’s) uninspected carcass to a provincial abattoir, mobile butcher facility, or a butcher shop for cutting, grinding, curing, and preparing finished meat products such as sausages.

The OFSO licensee is responsible for the following:

1) Carcasses taken to a different location for processing must remain free from contamination during transport. For example, a tarp can be used to cover the carcass as long as it is clean and has been sanitized between uses.

2) Carcasses have been maintained at a temperature [coolers and refrigerators at 4˚C (40˚F) or less, and freezers at -18˚C (0˚F) or less] to prevent spoilage.

3) Appropriate arrangements have been made with the meat processing facility (abattoir, mobile butcher facility, butcher shop) before transporting the animal carcass. Be aware that a meat processing facility may refuse to accept a carcass for any reason. Common reasons why a meat processing facility would refuse to accept an animal carcass could include; not enough cooler space to store the animal carcass or the animal carcass was dirty when it arrived.

3.5 DISPOSAL OF SLAUGHTER AND PROCESSING WASTE

Objective: A disposal plan for wastewater, guts, in-edible meat by-products and specified risk material (SRM) is required to dispose of slaughter and processing waste. Proper disposal of waste will help prevent the spread of livestock diseases to other animals and prevent water, soil, and air contamination.

Regulatory reference: Meat Inspection Regulation

If you plan to send an animal carcass to a meat processing facility (abattoir, mobile butcher facility, butcher shop) for processing, make arrangements with the meat processing facility before transporting the carcass.

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Disposal 31.7 The operator of an uninspected slaughter operation shall dispose of any carcass or portion of a carcass that is not provided to a producer per the Disposal of Dead Animals Regulation

Guideline: The OFSO licensee is responsible to dispose of slaughter and processing waste in compliance with all other pieces of federal and provincial legislation outlined in the OFSO licence application. Additional considerations will include municipal/regional/local waste disposal rules.

The OFSO licensee is responsible for the following:

1) Disposing of slaughter and processing waste in a way that prevents the spread of livestock diseases and prevents water, soil, and air contamination. Ways to dispose of waste include burning, burial, rendering, composting, or natural disposal. Further information is available in the Disposal of Dead Animals Regulation.

2) Connecting with municipal/regional/local waste disposal authorities to understand what is or is not allowed.

3) Obtaining a permit from the Canadian Food Inspection Agency (CFIA) for the transport and disposal of certain cattle tissues capable of transmitting bovine spongiform encephalopathy (BSE), known as Specified Risk Materials (SRMs). SRMs include the skull, brain, trigeminal ganglia, eyes, palatine tonsils, spinal cord and dorsal root ganglia (DRG) of cattle aged 30 months or older, as well as the distal ileum of cattle of all ages. Obtaining a permit from the CFIA allows them to track and maintain continuous control over SRMs to ensure that it does not enter livestock feed, pet food or fertilizer. Further information can be found on the CFIA’s website: Enhanced Animal Health Protection From BSE - Specified Risk Material (SRM)

Do not bring slaughter or processing waste to a provincial abattoir for disposal. Provincially licenced facilities are only responsible for the waste from their own operations.

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4.0 GENERAL OPERATION

Objective: Albertans are able to purchase animals and have them slaughtered and processed at an OFSO and livestock producers, farmers, landowners and butchers are able to diversify their operations across the province. Inspection services provided by a meat inspector are not provided at an OFSO; however, the sale, slaughter, and processing of animals at an OFSO must be licensed and meet the requirements outlined in the OFSO licence.

Regulatory reference: Meat Inspection Regulation

Inspection not required 31.6 An inspection is not required for an animal that is slaughtered at an uninspected slaughter operation.

Licences 11(1) For the purposes of section 3.1 of the Act, the Director may issue a licence to a person to do one or more of the following, subject to the requirements of this Regulation:

(d) to slaughter and process meat as a part of an uninspected slaughter operation.

Regulatory reference: Meat Inspection Act

Licences 3.1 Subject to the regulations, (a) no person shall, without a licence, slaughter an animal or process meat from an animal, and (b) every person who slaughters an animal or processes meat from an animal must meet the licensing requirements set out in the regulations.

Guideline: Inspection is not required under this licence. Agriculture and Forestry will review quarterly slaughter reports, respond to complaints, and investigate potential food safety outbreaks or animal welfare issues associated with the OFSO. Consequences such as licence suspension, fines, and jail terms will be implemented if an investigation determines that it is warranted.

The OFSO licensee is responsible for the following:

1) Meeting all provincial and federal requirements outlined in the OFSO application form. 2) Meeting all OFSO reporting requirements.

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5.0 OTHER RESOURCES

1) If you are starting a new business and would like more information on Ministry programs and services, contact the Ag-Info Centre at 310-FARM (3276) aginfocentre@gov.ab.ca.

2) Online courses specific to meat processors are available through Alberta Health Services at: https://www.albertahealthservices.ca/eph/page3151.aspx, scroll halfway down the page to the section “Online Courses” and you will see a link to the “Alberta Food Safety for Meat Processors”

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APPENDIX 1. APPLICATION CHECKLIST

� Premises Identification (PID) Number - Do you have a PID number already or do you need to apply for one?

� Zoning – check with your municipal/regional/local by-laws and discuss zoning requirements before applying for an OFSO licence.

� Is the water you will be using for your OFSO potable, safe to drink, and do you have a plan for ensuring the water does not become contaminated?

� Do you have the ability to label with the required information ready? It must include: “UNINSPECTED – NOT FOR SALE”, the name of your OFSO and the date of slaughter.

� Do you have a process to identify, track, and separate the meat for each customer's carcass? � If you want to slaughter animals and follow religious slaughter practices, have you submitted

a request for an exemption from the Regulation? � Do you have a plan to dispose of waste? � Have you read through and understand all applicable legislative requirements:

• Meat Inspection Act Outlines the licensing requirements for the slaughter and processing of meat in Alberta.

• Meat Inspection Regulation Provides more context to the Meat Inspection Act and provides more information on which activities are permitted under the OFSO and which are not.

• Animal Protection Act Outlines actions that cause an animal to be in distress and prohibits owners and caregivers from allowing an animal to remain in distress.

• Animal Health Act o Disposal of Dead Animals Regulation Describes how to handle the remains from a

slaughtered animal that is not forwarded to the customer. o Premises Identification Regulation This program is a pillar of traceability for

livestock and poultry Premises Identification (PID) application

o Swine Traceability Regulation Swine Traceability

o Traceability Cattle Identification Regulation Cattle Traceability

• Guidance on Specified Risk Material Provides guidance on how to remove SRMs from an animal and how to dispose of it to keep it out of the food chain

• Humane Transport and Animal Welfare Outlines how to humanely transport and treat live food animals.

• Livestock Identification and Commerce Act Provides information about branding livestock, livestock dealers, and …

• Livestock Industry Diversification Act Defines diversified livestock animals and addresses permits, transportation off-farm, and the operation of diversified livestock farms which includes prescribing inventory and other reports required by farm operators.

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o Domestic Cervid Industry Regulation Outlines the licensing process, registration, identification methods, import, export, and stray killing permitting processes. Requirements for record retention of acquisition, disposition, transportation records, and specific provisions for removal and tagging of velvet antlers are described.

• Mandatory Chronic Wasting Disease Surveillance Program Provides information on mandatory testing of farmed cervids that are slaughtered in Alberta.

� Do you know what you are agreeing to when you click on the three boxes in the application form? This is a legal agreement that you understand and agree with the statement provided. When you click on the box and submit the application, you are declaring that you understand that you are held accountable for the information within. If you do not click on the three boxes or check them on the hard copy, your application and licence cannot be processed. In summary, you are agreeing to the following three statements: 1) All of the information provided in the application form is correct. 2) That you understand all of the pertinent legislation, including the items outlined in the

application form. 3) That you understand the consequences and penalties that may result if you are found to

be in violation of the legislation.

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APPENDIX 2. SAFE HANDLING INSTRUCTIONS

This graphic can be copied and shared with your customers.

Safe Handling Instructions This product was prepared from uninspected meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.

Keep refrigerated at 4°C or lower or frozen at -18°C or lower. Thaw in refrigerator or microwave.

Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry with soap and water thoroughly.

Cook food thoroughly. Cooking temperature chart can be found here: https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html

Keep hot food HOT at 60°C or higher; keep cold food COLD at 4°C or less. Refrigerate leftovers immediately or discard.

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APPENDIX 3. SLAUGHTER WITHOUT STUNNING - ON-FARM GUIDANCE CHECKLIST

Section 8 of the Alberta Meat Inspection Regulation allows a licensed On Farm Slaughter Operation to request an exemption from the requirements of section 22.1 of the Meat Inspection Regulation that requires a person to render an animal unconscious immediately before the animal is slaughtered on religious grounds.

The allowance for slaughter without stunning requires the OFSO applicant to submit a written program that includes the following information:

• Evidence of religious grounds (e.g., customer requirement) • Method of restraint • Equipment used to minimize pain and distress • How insensibility is assessed • Outline back-up equipment to ensure insensibility of the animal

A template will be provided to an OFSO applicant that requests an allowance on religious grounds under the Meat Inspection Regulation. The following checklist outlines the information required in a written program submitted to the Meat and Dairy Inspection Section for review. RESTRAINT Objective: Restraint is intended to assure the stability and control of the animal so that an animal can be euthanized safely, accurately, and humanely. Each animal must be restrained either manually or with the use of equipment.

� Manual restraint – limited to livestock up to 60 kg � Mechanical restraint – for livestock greater than 60 kg

The mechanical restrainer is designed to: � Suit the size, species, and type of animal. � Enable animals to enter readily without coercion (for example, no use of nose tongs or

excessive use of electric prods). � Hold animals tight enough to make it feel held, but does not cause struggling or

vocalization. � Provides adequate access to the head and neck for cutting, stunning, and monitoring

sensibility.

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THE NECK CUT Objective: To euthanize an animal in a manner that results in rapid insensibility and minimizes the pain and distress of the animal.

� The knife must be sharp and free of nicks and at least twice as long as the width of the animal’s neck. A round or blunt-ended blade is preferred.

� The cut must be a single pull stroke of the knife except if required with large ruminants this can be extended into a single pull and a push stroke without interruption. The knife is not removed and reinserted. The cut is not a stabbing, poking, or sawing action.

� The cut must simultaneously sever all the major vessels of the ventral neck (jugular veins and carotid arteries), avoiding or minimizing contact of the knife with the spine. Blood loss is rapid and causes rapid loss of sensibility.

� The edges of the skin incision should not touch during the cut because it is thought to cause pain.

� Animals must be insensible before a hand or any object is placed in the wound. If bleeding is accidentally being prevented, the animal is stunned immediately.

Signs of Loss of Sensibility

• No rhythmic breathing (two movements that involve the rib cage). Agonal breathing (gasps without the movement of the rib cage) is NOT rhythmic breathing;

• No natural blinking, tracking moving objects or eye movements excluding nystagmus (flicking movement of eyes);

• Permanent loss of muscle tone and righting reflex (attempts to regain an upright body posture);

• No signs of vocalization (grunting, groaning) or behaviors (e.g., mouth open, neck extended, tongue rolled).

• Floppy head and loose tongue (“rag doll –like”). Controlled tongue or lip movements are signs of potential return to sensibility.

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Note: Cattle should be cut close to the jawline (at the position of the first cervical [neck] vertebrae) while ensuring the knife does not contact the jaw bone and that the larynx remains with the head. Cutting at this position will eliminate the transmission of potentially unpleasant sensory signals associated with blood contaminating the upper and lower respiratory tract. It will also help prevent prolonged periods of sensibility caused by sealing off the artery ends, which occurs more commonly when the cut is further from the jawline. POST-CUT MANAGEMENT Objective: To assess that the animal was effectively euthanized and to take follow-up action in a timely manner if the euthanizing was ineffective and the animal must be stunned.

� Animal welfare and loss of sensibility are monitored for every animal � Back up stunning equipment is readily available and in good working order. The equipment

and methods suit the size, species, and type of animal, and are properly maintained and applied correctly.

� All animals must be insensible before they are moved or manipulated.

Poultry must be stunned immediately or rapidly decapitated when they: • Fail to lose sensibility within 15 seconds of the cut. • Show signs of a possible return of sensibility more than 15 seconds after the cut. • Exhibit symptoms of suffering, such as trying to vocalize.

Sheep and goats must be stunned immediately when they: • Do not collapse within 10 seconds of the cut. • Show signs of sensibility after 15 seconds of the cut. • Exhibit symptoms of suffering, such as opening their mouths and curling their tongue

as if vocalizing.

Large livestock must be stunned immediately when they: • Do not collapse or lose signs of sensibility within 30 sec of the cut. • Show signs of possible return of sensibility greater than 30 seconds after the cut. • Exhibit symptoms of suffering, such as opening their mouths and curling their tongues

as if vocalizing.