jswizzle3737/ontario_laws_and_regs huggingface dataset:
Equipment
 31. (1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.  O. Reg. 31/05, s. 31 (1). (2) Equipment and utensils that are used to receive, process, package, label, ship, store or otherwise handle carcasses, parts of carcasses or meat products in rooms or areas of a meat plant where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled shall meet the following requirements: 1. They shall be effective for their intended purpose. 2. They shall be constructed of corrosion resistant materials that, i. are free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products, and ii. do not transmit odour or taste. 3. They shall be capable of withstanding repeated cleaning and sanitizing. 4. They shall be accessible for cleaning, servicing and inspection or easily disassembled for those purposes.  O. Reg. 31/05, s. 31 (2); O. Reg. 285/13, s. 19 (1). (3) Food contact surfaces in a meat plant shall be, (a) non absorbent, unaffected by food and free of constituents that are likely to contaminate or otherwise adversely affect the quality of carcasses, parts of carcasses, meat products and ingredients; (b) designed and constructed in a manner and using materials that minimize the adherence of food; (c) smooth and free from pitting, cracks or chipping; (d) free of sharp internal angles, corners in which a meat product or part of a meat product could be trapped, crevices and unnecessary ridges or indentations; and (e) capable of withstanding repeated cleaning and sanitizing.  O. Reg. 31/05, s. 31 (3). (4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.  O. Reg. 31/05, s. 31 (4). (5) A meat plant shall have appropriate equipment at the plant for, (a) the hygienic collecting, conveying, storing, handling and disposal of inedible material; and (b) the hygienic processing, packaging and labelling of inedible material that is intended for use in pet food, animal food or for pharmaceutical, research or therapeutic purposes.  O. Reg. 31/05, s. 31 (5); O. Reg. 285/13, s. 19 (2). Part V   WATER USED in meat plants
PART V WATER USED IN MEAT PLANTS
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Drinking water system
 32. (1) The operator of a meat plant shall ensure that it has a system to supply the plant with potable hot and cold running water that is protected against contamination.  O. Reg. 31/05, s. 32 (1). (2)-(4) Revoked: O. Reg. 205/19, s. 5.
Non-potable water system
 33. In addition to a drinking water system, a meat plant may be supplied with a system of non-potable water if, (a) the system is not connected to a drinking water system; (b) the piping of the system is identified by markings that are permanent, distinct and easily recognized; and (c) no outlet from the system is located where it can discharge into, (i) a sink or lavatory, (ii) a fixture into which an outlet from a drinking water system is discharged, or (iii) a fixture that is used for a purpose related to the processing, packaging, labelling, storing or other handling of carcasses, parts of carcasses, meat products or ingredients.  O. Reg. 31/05, s. 33.
Standards for water used
 34. (1) The operator of a meat plant shall ensure that all water used at the plant is, (a) potable, subject to subsection (4); (b) adequate in quantity and pressure to serve the needs of the plant; (c) stored and distributed in a manner that prevents the contamination of the water; and (d) monitored to ensure that the temperature is appropriate for the activity for which the water is used.  O. Reg. 31/05, s. 34 (1). (2) The operator of a meat plant shall ensure that all ice used at the plant is, (a) made with potable water; (b) free of toxic substances; (c) handled in a manner that prevents its contamination; (d) stored in a manner that prevents its contamination; and (e) without limiting the generality of clause (d), stored in covered containers that are, (i) used solely for storing ice, (ii) clearly marked as ice storage containers, and (iii) cleaned and sanitized immediately before each refilling.  O. Reg. 31/05, s. 34 (2); O. Reg. 221/05, s. 18. (3) The operator of a meat plant shall ensure that all steam used at the plant that may come into contact with a carcass, a part of a carcass, a meat product, an ingredient, packaging material or a food contact surface is, (a) generated from potable water; (b) free of toxic substances; and (c) adequate in pressure to serve the needs of the plant.  O. Reg. 31/05, s. 34 (3). (4) Non-potable water may be used at a meat plant if it is used, (a) exclusively for fire protection, boilers or auxiliary services not related to carrying on licensed activities at the plant; and (b) in a manner that will not contaminate a carcass, a part of a carcass, a meat product or an ingredient, except if it is used for fire protection.  O. Reg. 31/05, s. 34 (4).
Testing by applicant for licence
 35. (1) Subject to subsection (4), when applying for a licence to operate a meat plant, a person shall have the water of the plant’s drinking water system tested in accordance with this section to determine if the water meets the microbiological standards set out in Schedule 1 to Ontario Regulation 169/03 (Ontario Drinking Water Quality Standards) made under the Safe Drinking Water Act, 2002.  O. Reg. 31/05, s. 35 (1). (2) The tests shall be conducted, (a) by a person who holds a drinking water testing licence within the meaning of the Safe Drinking Water Act, 2002 and at the laboratory specified in the licence; or (b) at a laboratory located outside Ontario that is an eligible laboratory under subsection 11 (4) of the Safe Drinking Water Act, 2002.  O. Reg. 31/05, s. 35 (2). (3) Revoked: O. Reg. 205/19, s. 6. (4) An applicant for a licence to operate a meat plant is not required to have the water of the plant’s drinking water system tested under subsection (1) if, (a) a licensee has operated the meat plant at any time in the 30 days before the day on which the applicant applied for a licence; and (b) a director is satisfied in the circumstances that it is not necessary to have the testing done and so advises the applicant.  O. Reg. 31/05, s. 35 (4).
Testing required by inspector
 36. (1) An inspector may, at the risk and expense of the operator of a meat plant, take samples of the drinking water supplied to or used at the plant and have the samples tested to determine if the water meets the standards prescribed as the drinking water quality standards for the purpose of the Safe Drinking Water Act, 2002.  O. Reg. 31/05, s. 36 (1). (2) The tests shall be conducted, (a) by a person who holds a drinking water testing licence within the meaning of the Safe Drinking Water Act, 2002 and at the laboratory specified in the licence; or (b) at a laboratory located outside Ontario that is an eligible laboratory under subsection 11 (4) of the Safe Drinking Water Act, 2002.  O. Reg. 31/05, s. 36 (2).
Disinfection of water
 37. (1) The operator of a meat plant shall ensure that all drinking water used at the plant that is not from any of the sources described in subsection (2) is disinfected using water disinfection equipment that is designed and constructed to be capable of producing water that meets the standards prescribed as the drinking water quality standards for the purpose of the Safe Drinking Water Act, 2002.  O. Reg. 31/05, s. 37 (1). (2) The sources mentioned in subsection (1) are drinking water systems to which Ontario Regulation 170/03 (Drinking Water Systems), made under the Safe Drinking Water Act, 2002, applies.  O. Reg. 268/05, s. 1. (3) If drinking water supplied to a meat plant is from a system described in subsection (2), the owner of the system shall, upon request of a director, provide to the director any of the information that section 12 of Ontario Regulation 170/03 (Drinking Water Systems) made under the Safe Drinking Water Act, 2002 requires the owner to make available for inspection. O. Reg. 31/05, s. 37 (3).
Order for remedial steps
 38. (1) In accordance with section 32 of the Act, if drinking water used in a meat plant does not meet a standard prescribed as a drinking water quality standard for the purpose of the Safe Drinking Water Act, 2002, an inspector may order the operator of the plant to take the steps that are necessary to ensure that the water meets the standard, including installing at the plant effective water disinfection or water treatment equipment.  O. Reg. 31/05, s. 38 (1). (2) If the medical officer of health has directed the operator of a meat plant to take steps under section 2 of Ontario Regulation 169/03 (Ontario Drinking Water Quality Standards) made under the Safe Drinking Water Act, 2002, the steps that an inspector orders under subsection (1) shall be in addition to the steps that the medical officer of health directs.  O. Reg. 31/05, s. 38 (2).
Operation of equipment
 39. The operator of a meat plant shall ensure that any water disinfection or water treatment equipment used at the plant is operated and maintained in accordance with the manufacturer’s instructions.  O. Reg. 31/05, s. 39.
Notice of remedial steps
 40. The operator of a meat plant shall inform an inspector on the premises of the plant, if any, and the director immediately upon, (a) being notified to use an alternate source of drinking water or to bring water to a rapid rolling boil for at least one minute before use, if the notice is given by, (i) the owner of a drinking water system or the operating authority for the system under Schedule 17 or 18 to Ontario Regulation 170/03 (Drinking Water Systems) made under the Safe Drinking Water Act, 2002, or (ii) the owner or operator of a drinking water system under Ontario Regulation 319/08 (Small Drinking Water Systems) made under the Health Protection and Promotion Act; (b) receiving an order under section 13 of the Health Protection and Promotion Act to use an alternate source of drinking water or to bring water to a rapid rolling boil for at least one minute before use; or (c) becoming aware of an advisory to use an alternate source of drinking water or to bring water to a rapid rolling boil for at least one minute before use that applies in the area where the plant is located.  O. Reg. 221/05, s. 19; O. Reg. 268/05, s. 2; O. Reg. 330/08, s. 1; O. Reg. 285/13, s. 20; O. Reg. 505/17, s. 2.
Re-use of water
 41. (1) The operator of a meat plant shall ensure that no water is re-used at the plant unless a director is satisfied that the re-use of the water will not contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and has approved the re-use in writing.  O. Reg. 31/05, s. 41 (1); O. Reg. 285/13, s. 21 (1). (2) The director can attach conditions to an approval given under subsection (1) if the conditions relate to avoiding having the re-use of water contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and the operator shall comply with the conditions.  O. Reg. 31/05, s. 41 (2); O. Reg. 285/13, s. 21 (2). (3) Subsection (1) does not apply to container cooling water that meets the requirements of clause 99 (4) (l).  O. Reg. 31/05, s. 41 (3). (4) If a director provides written approval to re-use water at the plant, the re-used water may be non-potable, despite section 34, if the director is satisfied that using non-potable water will not contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and indicates in the approval that the re-used water may be non-potable.  O. Reg. 31/05, s. 41 (4); O. Reg. 285/13, s. 21 (3). Part VI   oPeration of meat plants
PART VI OPERATION OF MEAT PLANTS
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Operation
 42. The operator of a meat plant shall ensure that it is operated and maintained in a manner that, (a) facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products; and (b) allows for inspectors to effectively perform their functions and duties.  O. Reg. 31/05, s. 42.
Living or sleeping quarters
 43. No person shall use, as a dwelling, any room or area that forms part of or opens directly into a meat plant.  O. Reg. 31/05, s. 43; O. Reg. 285/13, s. 22.
Presence of other animals
 44. (1) Subject to subsections (2) and (4), no person shall permit any animal, other than a food animal that is to be slaughtered or euthanized in accordance with this Regulation, to be in any room or area of the meat plant.  O. Reg. 31/05, s. 44 (1). (2) A service dog serving as a guide for a blind person or for a person with another medical disability who requires the use of the dog as a guide is permitted to be in an area of the meat plant, (a) where food is served, sold or offered for sale to consumers; or (b) that does not contain food animals and that is not used for the receiving, processing, packaging, labelling, shipping, handling or storing of carcasses, parts of carcasses or meat products.  O. Reg. 31/05, s. 44 (2). (3) For the purposes of subsection (2), a dog is a service dog for a person with a medical disability if, (a) it is readily apparent to an average person that the dog functions as a guide for the person; or (b) the person can provide, on request, a letter from a physician or nurse confirming that the person requires the use of the dog as a guide.  O. Reg. 31/05, s. 44 (3). (4) The operator of a meat plant may keep one or more guard animals on the plant premises if the operator ensures that, (a) the guard animals are not permitted to enter the plant buildings or any other area of the premises that contains food animals or where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, handled or stored; and (b) the guard animals are kept under appropriate restraints, so that their presence at the premises does not intimidate or otherwise impede inspectors from gaining access to plant facilities and operations or effectively performing their functions and duties under the Act and this Regulation.  O. Reg. 31/05, s. 44 (4).
Premises and equipment
 45. (1) The operator of a meat plant shall ensure that the premises, equipment and utensils of the plant are maintained in good repair, in such a way as to minimize the risk of contamination of carcasses, parts of carcasses and meat products at the plant.  O. Reg. 31/05, s. 45 (1). (2) The operator of a meat plant shall ensure that the facilities, equipment and utensils of the plant are maintained in a sanitary condition.  O. Reg. 31/05, s. 45 (2).
Maintenance program
 46. (1) The operator of a meat plant shall establish and maintain a written maintenance program for the premises, equipment and utensils of the plant.  O. Reg. 31/05, s. 46 (1). (2) The maintenance program shall include, (a) effective schedules, procedures and methods for maintaining the premises, equipment and utensils of the plant in good repair; and (b) effective measures to prevent contamination of the premises, equipment, utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the plant, including effective schedules, procedures and methods for, (i) ensuring that meat products are not contaminated, and (ii) ensuring the supply of potable water.  O. Reg. 31/05, s. 46 (2). (3) The operator shall ensure that the maintenance program is implemented and complied with.  O. Reg. 31/05, s. 46 (3). (4) The operator shall ensure that the implementation and results of the maintenance program are regularly monitored to ensure that the program is complied with and is effective.  O. Reg. 31/05, s. 46 (4). (5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.  O. Reg. 31/05, s. 46 (5). (6) The operator shall keep the written records required by subsection (5) at the plant at least until the anniversary of the date on which they are made.  O. Reg. 31/05, s. 46 (6). (7) The operator shall make the changes to the maintenance program that are necessary to ensure that it continues to meet the requirements of this section.  O. Reg. 31/05, s. 46 (7).
Sanitation program
 47. (1) The operator of a meat plant shall establish and maintain a written sanitation program for the premises, equipment and utensils of the plant.  O. Reg. 31/05, s. 47 (1). (2) The sanitation program shall include effective measures to prevent contamination of the premises, equipment, utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the plant including schedules, procedures and measures to ensure the effective cleaning and sanitation of the premises, equipment and utensils of the plant.  O. Reg. 31/05, s. 47 (2). (3) The operator shall ensure that the sanitation program is implemented and complied with.  O. Reg. 31/05, s. 47 (3). (4) The operator shall ensure that implementation and results of the sanitation program are regularly monitored to ensure that the program is complied with and is effective.  O. Reg. 31/05, s. 47 (4). (5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.  O. Reg. 31/05, s. 47 (5). (6) The operator shall ensure that for each day the plant operates, and before beginning operations on that day, the operator or plant employees shall conduct a pre-operational inspection of the premises, equipment and utensils of the plant to ensure that the plant complies with its sanitation program.  O. Reg. 31/05, s. 47 (6). (7) The operator shall ensure that written records of the results of each pre-operational inspections mentioned in subsection (6) are made at the time of the inspection.  O. Reg. 31/05, s. 47 (7). (8) The operator shall ensure that operations at the plant do not commence until the plant complies with its sanitation program.  O. Reg. 31/05, s. 47 (8). (9) The operator shall keep all written records required by subsection (5) or (7) at the plant at least until the anniversary of the date on which they are made.  O. Reg. 31/05, s. 47 (9). (10) The operator shall make the changes to the sanitation program that are necessary to ensure that it continues to meet the requirements of this section.  O. Reg. 31/05, s. 47 (10).
Pest control program
 48. (1) The operator of a meat plant shall establish and maintain a written pest control program for the premises of the plant.  O. Reg. 31/05, s. 48 (1). (2) The pest control program shall include effective measures, including effective schedules, procedures and methods, to prevent the contamination, by pests, of the premises, equipment and utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the premises.  O. Reg. 31/05, s. 48 (2). (3) The operator shall ensure that the pest control program is implemented and complied with.  O. Reg. 31/05, s. 48 (3). (4) The operator shall ensure that the implementation and results of the pest control program are regularly monitored to ensure that the pest control program is complied with and is effective.  O. Reg. 31/05, s. 48 (4). (5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.  O. Reg. 31/05, s. 48 (5). (6) The operator shall keep all written records required by subsection (5) at the plant at least until the anniversary of the date on which they are made.  O. Reg. 31/05, s. 48 (6). (7) The operator shall make the changes to the pest control program that are necessary to ensure that it continues to meet the requirements of this section.  O. Reg. 31/05, s. 48 (7).
Authorized materials
 49. (1) The operator of a meat plant shall ensure that the only materials, coatings and chemical agents used in the killing room or the rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are received, processed, packaged, labelled, shipped, stored or otherwise handled are durable and free from constituents that are likely to contaminate carcasses, parts of carcasses, meat products or ingredients.  O. Reg. 31/05, s. 49 (1). (2) The operator shall ensure that the materials, coatings or chemical agents that are used in the plant are, (a) stored separately in their original containers bearing their original labels and in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients; and (b) used in accordance with the manufacturer’s directions, by a person trained in their use, and in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients.  O. Reg. 31/05, s. 49 (2).
Cleaning and sanitizing
 50. (1) The operator of a meat plant shall ensure that the facilities, equipment and utensils in the killing room or the rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, stored or otherwise handled are, as often as is necessary to maintain a hygienic environment and to prevent the contamination of food, thoroughly cleaned with hot water and detergent, rinsed with potable water and sanitized.  O. Reg. 31/05, s. 50 (1). (2) If it is necessary to do so to ensure that the carcasses, parts of carcasses, meat products or ingredients are not contaminated, the operator shall ensure that carcasses, parts of carcasses, meat products and ingredients are removed or properly protected before the cleaning and sanitizing mentioned in subsection (1) is done and before maintenance of the plant, including the servicing of equipment, is undertaken.  O. Reg. 31/05, s. 50 (2). (3) The operator shall ensure that equipment, utensils and food contact surfaces that have been in contact with contaminated material are immediately and effectively cleaned and sanitized.  O. Reg. 31/05, s. 50 (3). (4) The operator shall ensure that the facilities, equipment and utensils mentioned in subsection (1) are effectively cleaned and sanitized at the end of each working day or, if there is more than one shift in a working day, at the end of each shift.  O. Reg. 31/05, s. 50 (4). (5) The operator shall ensure that the equipment and utensils mentioned in subsection (1) are cleaned and sanitized in an area that is, (a) designed and located to prevent the contamination of carcasses, parts of carcasses, meat products and ingredients; and (b) if it is practicable, used exclusively for that purpose.  O. Reg. 31/05, s. 50 (5); O. Reg. 285/13, s. 23 (1). (6) The operator shall ensure that equipment that is used to collect or convey inedible material within a meat plant is, (a) marked to indicate its intended use and not used for any other purpose; (b) effectively cleaned and sanitized immediately before leaving an inedible materials room and entering any other area of the plant or at any time when necessary to avoid contamination of carcasses, parts of carcasses or meat products; (c) kept in good repair; and (d) kept in a storage room or area provided for that purpose.  O. Reg. 31/05, s. 50 (6); O. Reg. 285/13, s. 23 (2). (7) The operator shall ensure that a crate or other container used to transport live birds or rabbits to the plant is effectively cleaned and sanitized in an appropriate area, (a) before the crate or container leaves the plant, if it is immediately removed from the plant; and (b) before the crate or container is moved to any other area of the plant, otherwise.  O. Reg. 31/05, s. 50 (7). (8) The operator shall ensure that any cleaning equipment that is used at the meat plant is handled, maintained and stored in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients.  O. Reg. 31/05, s. 50 (8).
Temperature and humidity of rooms
 51. (1) The operator of a meat plant shall ensure that no carcass, part of a carcass, meat product or ingredient is kept at the plant at a temperature or humidity level that may cause them to deteriorate or become unfit for human consumption.  O. Reg. 31/05, s. 51 (1). (1.1) The operator of a meat plant shall ensure that the temperature of every refrigeration and freezing facility required under section 30 is recorded during the pre-operational inspection conducted each day under subsection 47 (6).  O. Reg. 221/05, s. 20. (1.2) The operator shall keep the written records required by subsection (1.1) at the plant at least until the anniversary of the date on which they are made.  O. Reg. 221/05, s. 20. (2) Subject to subsection (3), the operator shall not permit the temperature to exceed 10 degrees Celsius in rooms or areas of the plant where meat products are processed, packaged, labelled or otherwise handled and where a low temperature is required for the preservation of the products.  O. Reg. 31/05, s. 51 (2). (3) If the temperature exceeds 10 degrees Celsius in rooms or areas of the plant where meat products are processed, packaged, labelled or otherwise handled and where a low temperature is required for the preservation of the products, the operator shall, (a) not permit the internal temperature of the products to exceed 10 degrees Celsius; and (b) have the rooms or areas and the equipment and utensils used in them effectively cleaned and sanitized every four hours.  O. Reg. 31/05, s. 51 (3). (4) If carcasses, parts of carcasses or meat products are frozen, the operator shall ensure that the temperature of the freezer is maintained at minus 18 degrees Celsius or lower.  O. Reg. 31/05, s. 51 (4). (5) The operator shall ensure that the temperature and humidity of every room at the plant where meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled are controlled to prevent the formation of condensation on the walls and ceilings of the room and the equipment used in the room.  O. Reg. 31/05, s. 51 (5).
Limit on contents of coolers
 52. (1) An inspector may limit the number of carcasses, parts of carcasses and meat products placed in coolers at a meat plant so that, (a) the temperature required by subsections 83 (4) and (5) for refrigeration can be maintained in the coolers; and (b) inspectors have reasonable access to them.  O. Reg. 31/05, s. 52 (1); O. Reg. 285/13, s. 24 (1); O. Reg. 205/19, s. 7. (2) If a limit is imposed on a meat plant under subsection (1), the operator of the plant shall ensure that the number of carcasses, parts of carcasses and meat products placed in coolers at the plant does not exceed the limit. O. Reg. 285/13, s. 24 (2). Part VII   Personnel at meat plants
PART VII PERSONNEL AT MEAT PLANTS
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Procedures requiring change of clothing
 54. (1) The operator of a slaughter plant shall establish effective procedures requiring persons who handle food animals, raw or ready-to-eat meat products or inedible materials at the plant to change their protective clothing if necessary to ensure that carcasses, parts of carcasses and meat products at the plant are not contaminated.  O. Reg. 31/05, s. 54 (1). (2) The operator shall ensure that the procedures are implemented and that all persons at the plant comply with them.  O. Reg. 31/05, s. 54 (2).
Movement of persons and products
 55. The operator of a meat plant shall ensure that, (a) the access of employees and other persons at the meat plant is controlled to minimize the potential for contamination of carcasses, parts of carcasses and meat products; (b) the pattern of employee movement in the normal course of the operation of the plant minimizes the potential for contamination of carcasses, parts of carcasses and meat products; and (c) in the normal course of the operation of the plant, the product flow moves, (i) in a single direction, from raw to finish, or (ii) in a pattern that otherwise minimizes the potential for contamination of carcasses, parts of carcasses and meat products.  O. Reg. 31/05, s. 55; O. Reg. 285/13, s. 26.
Persons with diseases
 56. (1) The operator of a meat plant shall ensure that, if a person has an infectious disease, an open or infected skin lesion or a skin disease and it is likely that it may contaminate carcasses, parts of carcasses, meat products or food contact surfaces at the plant, the person shall not engage in the slaughter of food animals, the dressing of carcasses or the processing, packaging, labelling or handling of carcasses, parts of carcasses or meat products at the plant.  O. Reg. 31/05, s. 56 (1); O. Reg. 285/13, s. 27 (1). (2) Revoked: O. Reg. 285/13, s. 27 (2).
Training and supervision
 57. (1) The operator of a meat plant shall ensure that all employees of the plant are trained and competent to perform their assigned duties.  O. Reg. 31/05, s. 57 (1). (2) The operator shall ensure that all employees who slaughter food animals, dress carcasses or process, package or label carcasses, parts of carcasses or meat products at the plant have received training in hygienic food handling.  O. Reg. 31/05, s. 57 (2). (3) The operator of a meat plant shall ensure that, at all times when food animals are being slaughtered, carcasses are being dressed or carcasses, parts of carcasses or meat products are being processed, packaged or labelled, there shall be at least one supervisor in attendance at the plant who has received training in hygienic food handling in a formal course or program that is acceptable to a director. O. Reg. 285/13, s. 28. (4) In subsection (3), “supervisor” means a person at a meat plant who supervises the work of employees who are engaged in the slaughter of food animals, the dressing of carcasses or the processing of meat products at the plant.  O. Reg. 31/05, s. 57 (4). Part VII.1   inspections at meat plants
PART VII.1 INSPECTIONS AT MEAT PLANTS
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Inspection schedule at slaughter plants
 57.1 (1) A director may assign one or more inspectors to perform ante mortem or post mortem inspections at a slaughter plant and may establish an inspection schedule that sets out, (a) the days and times at which inspectors will normally be assigned to perform inspections at the plant; and (b) the number of inspectors who will normally be assigned to perform inspections at any specified time in the schedule.  O. Reg. 70/08, s. 6. (2) A director shall not assign inspectors under subsection (1) to perform inspections at a plant, (a) in excess of eight hours in a day; and (b) on a holiday as defined under Ontario Regulation 223/05 (Fees) made under the Act. O. Reg. 285/13, s. 29. (3) Every operator of a slaughter plant shall inform a director at least 48 hours before the start of a day if the ante mortem or post mortem inspections that would normally have been performed during that day in accordance with the plant’s inspection schedule will not be required.  O. Reg. 70/08, s. 6.
Supplementary inspections at slaughter plants
 57.2 (1) At the request of the operator of a slaughter plant, a director may assign one or more inspectors who are not veterinary inspectors to the plant for the purposes of performing supplementary ante mortem or post mortem inspections at the plant, (a) at times that fall outside the times at which a director has assigned inspectors to perform inspections at the plant under subsection 57.1 (1); or (b) for time in excess of the maximum times mentioned in subsection 57.1 (2).  O. Reg. 70/08, s. 6. (2) Every operator of a slaughter plant shall inform a director at least 48 hours before the start of a day on which a director has assigned inspectors to perform inspections at the plant under this section if the ante mortem or post mortem inspections that would have been performed during that day will not be required.  O. Reg. 70/08, s. 6. (3) At the request of the operator of a slaughter plant, a veterinary inspector may perform ante mortem or post mortem inspections at the plant, (a) at times that fall outside the times at which a director has assigned inspectors to perform inspections at the plant under subsection 57.1 (1); or (b) for time in excess of the maximum times mentioned in subsection 57.1 (2).  O. Reg. 70/08, s. 6.
Supplementary inspections at meat plants
 57.3 At the request of the operator of a meat plant, a director may assign one or more inspectors who are not veterinary inspectors to the plant for the purposes of providing services other than ante mortem or post mortem inspections.  O. Reg. 70/08, s. 6.
Inspector may refuse services
 57.4 (1) If, in an inspector’s opinion, a person at a meat plant has contravened a provision of the Act or this Regulation or an order of an inspector, the inspector may refuse to provide services at the plant for up to 24 consecutive hours.  O. Reg. 70/08, s. 6. (2) Revoked: O. Reg. 285/13, s. 30. Part VIII   SLAUGHTER OF FOOD ANIMALS Information and Records
PART VIII SLAUGHTER OF FOOD ANIMALS
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Information from person making delivery
 58. (1) Every person who delivers a shipment of food animals to a slaughter plant shall provide the operator of the plant with the following information at the time of delivery: 1. The person’s name and address. 2. The name and address of the owner or seller of the animals at the time of delivery or, if the person does not know the identity of the owner or seller of the animals at the time of delivery, the name and address of the person who consigned the animals for delivery to the plant. 3. The species and classes within a species of the animals and the number of each species and class. 4. If the animals are birds, except for birds described in subsection (2), a flock information document completed by the producer of the flock in a form acceptable to a director.  O. Reg. 31/05, s. 58 (1). (2) Paragraph 4 of subsection (1) does not apply to, (a) ratites; or (b) birds that are delivered to a slaughter plant under an arrangement whereby the operator of the plant has agreed to custom slaughter the birds for their owner.  O. Reg. 31/05, s. 58 (2). (3) The flock information document shall include, (a) the name and address of the producer of the birds or a code allowing the identification of the producer’s name and address; (b) the identification of the flock of origin of the birds by specifying the farm, barn and lot or flock number; and (c) information about, (i) the status and history of the health of the flock of origin, including the mortality rate, (ii) the veterinary services that have been provided to the flock of origin, (iii) the husbandry practices that have been followed for the flock of origin, (iv) the number of birds and crates shipped to the plant and the size of the crates, and (v) the loading of the birds in the transport containers.  O. Reg. 31/05, s. 58 (3).
Record of plant operator
 59. (1) The operator of a slaughter plant shall make and keep at the plant, for a least 12 months from date of delivery of a shipment of food animals to the plant, a record of the animals in a form acceptable to a director.  O. Reg. 31/05, s. 59 (1). (2) The record shall include, (a) the species and classes within a species of the animals and the number of each species and class; (b) the date of delivery; (c) the name and address of the person who delivered the animals to the plant; (d) the name and address of the owner or the seller of the animals at the time of delivery or, if the identity of the owner or seller of the animals at the time of delivery is unknown, the name and address of the person who consigned the animals for delivery to the plant; (e) for each animal in the shipment that is slaughtered at the plant, (i) the species and class within a species of the animal, (ii) the date of slaughter, and (iii) if the operator keeps a scale sheet of carcass weights, the weight of the dressed carcass of the animal; and (f) if the animals are birds, except for birds described in subsection (3), a record of the birds in a form acceptable to a director.  O. Reg. 31/05, s. 59 (2). (3) Clause (2) (f) does not apply to, (a) ratites; or (b) birds that are delivered to a slaughter plant under an arrangement whereby the operator of the plant has agreed to custom slaughter the birds for their owner.  O. Reg. 31/05, s. 59 (3). (4) The record of the birds mentioned in clause (2) (f) shall include, (a) the flock information document described in subsection 58 (3); (b) the condition of the birds on arrival at the plant and their average weight; (c) the date and time that the slaughter of the birds began; (d) the number of birds found dead at the time the birds were presented for slaughter; and (e) the number of birds that were condemned and the reason for their condemnation.  O. Reg. 31/05, s. 59 (4). Handling of Food Animals
Handling of Food Animals
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Handling of animals
 60. (1) The operator of a slaughter plant shall ensure that all food animals at the plant are handled in a humane manner and in accordance with this Part.  O. Reg. 31/05, s. 60 (1). (1.1) An operator shall ensure that no person loads or unloads a food animal at a slaughter plant, or causes it to be loaded or unloaded at a slaughter plant, in a way that is likely to cause injury or undue suffering to it. O. Reg. 285/13, s. 31. (2) The operator shall ensure that no food animal is kept at the plant for more than one week unless, (a) the animal is permitted to enter the plant under section 63 for the purpose of being euthanized; or (b) a regional veterinarian is satisfied that to do so is not inhumane and consents in writing to the keeping.  O. Reg. 31/05, s. 60 (2). (3) The operator shall ensure that no food animal is kept or handled at the plant in a manner that subjects it to avoidable pain or distress.  O. Reg. 31/05, s. 60 (3). (4) The operator shall ensure that no goad or electrical prod is, (a) used on an obviously ill or injured food animal at the plant; (b) applied to the anal, genital or facial areas or to the udder of a food animal at the plant; or (c) applied to any part or area of a food animal at the plant in a manner or to an extent that causes it avoidable pain or distress.  O. Reg. 31/05, s. 60 (4). (5) The operator shall ensure that food animals at the plant are not crowded in their pens or crates and are protected from inclement weather.  O. Reg. 31/05, s. 60 (5). (6) The operator shall ensure that food animals at the plant, except for rabbits and birds other than ratites, are, (a) kept in secure pens that are constructed and maintained in accordance with this Regulation; (b) provided with continuous access to potable drinking water; and (c) fed, if kept at the plant for more than 24 hours.  O. Reg. 31/05, s. 60 (6).
Segregation of animals
 61. (1) The operator shall ensure that incompatible species and classes within species of food animals are kept in separate holding pens or crates at the plant.  O. Reg. 31/05, s. 61 (1). (2) The operator shall ensure that a food animal that may be a danger to other food animals at the plant is immediately segregated from them.  O. Reg. 31/05, s. 61 (2). (3) The operator shall ensure that a food animal at the plant that appears to be ill or injured is immediately segregated from healthy animals.  O. Reg. 31/05, s. 61 (3).
Removal of animals
 62. (1) No person shall remove a food animal from the premises of a slaughter plant without the approval of a regional veterinarian under subsection (2).  O. Reg. 31/05, s. 62 (1). (2) A regional veterinarian may authorize a person to remove a food animal from a slaughter plant only if the regional veterinarian has no reason to believe that the removal of the animal is likely to result in the transmission of a disease, (a) from the animal to another animal, whether or not the other animal is a food animal; or (b) from the animal to a person.  O. Reg. 31/05, s. 62 (2). (3) A regional veterinarian who approves the removal of a food animal from the premises of a slaughter plant may attach conditions to the approval that are relevant to the removal and any person who is involved in the removal of the animal shall comply with the conditions.  O. Reg. 31/05, s. 62 (3); O. Reg. 285/13, s. 32. (4) The operator of a slaughter plant shall ensure that no person removes any food animal from the premises of the plant except in accordance with an approval given by a regional veterinarian under subsection (2).  O. Reg. 31/05, s. 62 (4).
Entry of animal into plant
 63. (1) The operator of a slaughter plant shall ensure that no person permits an equine food animal to enter the plant for slaughter unless a regional veterinarian has approved the entry of the animal into the plant for slaughter.  O. Reg. 31/05, s. 63 (1). (2) The regional veterinarian may refuse the entry of an equine food animal into the plant for slaughter only if of the opinion that the plant does not have facilities suitable for handling and slaughtering equine animals.  O. Reg. 31/05, s. 63 (2). (3) The operator of a slaughter plant shall ensure that no person permits a food animal to enter the plant for any purpose other than slaughter unless a director has given approval under subsection (4) for the animal to enter the plant so that the animal can be euthanized at the plant.  O. Reg. 31/05, s. 63 (3). (4) A director may grant approval for a group of food animals to enter a slaughter plant for the purpose of euthanasia if the director has reasonable grounds to believe that, (a) the animals in the group are known or suspected to be diseased or otherwise contaminated; or (b) the animals in the group need to be euthanized to prevent or alleviate their suffering or distress.  O. Reg. 31/05, s. 63 (4). (5) The director may attach the conditions to the approval that are relevant to the euthanasia or the disposal of the animal’s remains and the operator shall comply with the conditions.  O. Reg. 31/05, s. 63 (5). (6) If a director has given approval under subsection (4) for a food animal to enter a slaughter plant, the operator shall condemn the animal, humanely euthanize it in accordance with the applicable conditions of the approval and, in the presence of an inspector, dispose of the animal’s remains in accordance with section 91 and the applicable conditions of the approval.  O. Reg. 31/05, s. 63 (6). (7) If the operator does not comply with subsection (3) or the applicable conditions of an approval given under subsection (4), an inspector may, without a hearing, (a) seize the animal that is the subject of the approval; (b) condemn and euthanize it and dispose of its remains or arrange for the condemnation, euthanasia and disposal of remains; and (c) order the operator to pay for the condemnation, euthanasia and disposal of remains.  O. Reg. 31/05, s. 63 (7). (8) The operator shall comply with an order of the inspector made under clause (7) (c).  O. Reg. 31/05, s. 63 (8). Condemnation of Food Animals
Condemnation of Food Animals
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Order for condemnation
 64. (1) A veterinary inspector who is of the opinion that it is necessary to euthanize a food animal at a slaughter plant in order to prevent or relieve its undue suffering or distress or because it is near death may order the operator of the plant to condemn and euthanize the animal at the operator’s expense.  O. Reg. 31/05, s. 64 (1). (2) A veterinary inspector who makes an order under subsection (1) may attach conditions to the order that are relevant to the form of euthanasia or disposal of the animal.  O. Reg. 31/05, s. 64 (2). (3) The operator shall condemn an animal that is the subject of an order made under subsection (1), humanely euthanize it in accordance with the applicable conditions of the order and, in the presence of an inspector, dispose of its remains in accordance with section 91 and the applicable conditions of the order.  O. Reg. 31/05, s. 64 (3). (4) If the operator does not comply with an order made under subsection (1), an inspector may, without a hearing, (a) seize the animal that is the subject of the order; (b) condemn and euthanize it and dispose of its remains or arrange for the condemnation, euthanasia and disposal of remains; and (c) order the operator to pay for the condemnation, euthanasia and disposal of remains.  O. Reg. 31/05, s. 64 (4). (5) The operator shall comply with an order of the inspector made under clause (4) (c).  O. Reg. 31/05, s. 64 (5).
Other required condemnation
 65. (1) The operator of a slaughter plant shall ensure that a carcass of a food animal that dies during transportation to the plant or that dies at the plant, other than by slaughter or euthanasia, is condemned and the animal’s remains disposed of in a manner acceptable to an inspector.  O. Reg. 31/05, s. 65 (1). (2) If the operator does not comply with subsection (1), an inspector may, without a hearing, (a) seize the carcass; (b) condemn the carcass and dispose of the animal’s remains or arrange for the condemnation and disposal of remains; and (c) order the operator to pay for the condemnation and disposal of remains.  O. Reg. 31/05, s. 65 (2). (3) The operator shall comply with an order of the inspector made under clause (2) (c).  O. Reg. 31/05, s. 65 (3).
Voluntary condemnation
 66. (1) The operator of a slaughter plant may voluntarily condemn a food animal at the plant if an inspector does not order the operator, under this Part, to hold the animal and does not detain or seize it under the Act.  O. Reg. 31/05, s. 66 (1). (2) An operator who condemns a food animal under subsection (1) shall humanely euthanize the animal in a manner that is acceptable to an inspector and shall dispose of the animal’s remains in accordance with section 91.  O. Reg. 31/05, s. 66 (2). (3) The operator of a slaughter plant may voluntarily condemn, (a) a food animal that an inspector orders the operator, under this Part, to hold only if a regional veterinarian has given prior approval under subsection (4); or (b) a food animal that an inspector detains or seizes under the Act only if a director has given prior approval.  O. Reg. 31/05, s. 66 (3); O. Reg. 325/06, s. 4 (1). (4) A regional veterinarian may give an approval under clause (3) (a) only if of the opinion that it is no longer necessary for the operator to hold the animal for observation, sampling, testing or other assessment to determine if the animal is contaminated.  O. Reg. 31/05, s. 66 (4). (5) Revoked:  O. Reg. 325/06, s. 4 (2). (6) A director or a regional veterinarian may attach conditions to the approval that are relevant to the form of euthanasia or disposal of the animal’s remains and the operator shall comply with the conditions.  O. Reg. 31/05, s. 66 (6). (7) An operator who condemns a food animal in accordance with an approval given under subsection (3) shall, (a) humanely euthanize the animal in accordance with the applicable conditions of the approval; and (b) in the presence of an inspector, dispose of the animal’s remains in accordance with section 91 and the applicable conditions of the approval.  O. Reg. 31/05, s. 66 (7). Ante Mortem Inspection and Slaughter
Ante Mortem Inspection and Slaughter
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