Method of slaughter
 75. (1) No person shall slaughter a food animal at a slaughter plant in a way that subjects it to avoidable pain or distress.  O. Reg. 31/05, s. 75 (1). (2) Subject to subsection (8), every food animal that is slaughtered at a slaughter plant shall be, (a) stunned and rendered unconscious by a method specified in subsection (3) and in a manner that ensures that the animal does not regain consciousness before death; (b) adequately restrained during stunning; (c) stunned and rendered unconscious as required by clause (a) before being wholly or partially hoisted or suspended for the purpose of slaughter unless the animal is a bird, other than a ratite, and is suspended before stunning and bled immediately after stunning; and (d) bled in a manner that produces rapid exsanguination.  O. Reg. 31/05, s. 75 (2); O. Reg. 285/13, s. 34 (1). (3) One of the following methods shall be used to stun and render a food animal unconscious for the purposes of clause (2) (a): 1. Delivering a blow to the head by means of a mechanical penetrating device that causes immediate loss of consciousness. 2. Exposure to carbon dioxide gas in a manner that causes rapid loss of consciousness. 3. Applying an electrical current in a manner that causes immediate loss of consciousness. 4. Using a firearm if a regional veterinarian approves the use under subsection (4). 5. Any other method approved by a regional veterinarian that causes immediate loss of consciousness.  O. Reg. 31/05, s. 75 (3). (4) A regional veterinarian may authorize the use of a firearm to render a food animal unconscious if of the opinion that it is necessary to do so to alleviate the animal’s acute suffering or distress or to protect the safety of any person at the plant.  O. Reg. 31/05, s. 75 (4). (5) In subsection (4), “firearm” includes a firearm within the meaning of the Criminal Code (Canada) and the Firearms Act (Canada) and any other shooting device that is designed for the slaughtering of animals.  O. Reg. 31/05, s. 75 (5). (6) An operator who is authorized to use a firearm under subsection (4) shall ensure that the firearm is registered and stored in accordance with all applicable laws.  O. Reg. 31/05, s. 75 (6). (7) No person shall use an instrument or equipment to restrain or slaughter a food animal or to render it unconscious at a slaughter plant unless, (a) the person is competent in using the instrument or equipment and is physically able to use it without subjecting the animal to avoidable pain or distress; (b) the condition of the instrument or equipment and the circumstances under which it is used will not subject the animal to avoidable pain or distress; and (c) in the case of an instrument or equipment used to render a food animal unconscious, the person has either, (i) a second instrument or alternative equipment that is in good condition and readily available to be used to render the animal unconscious, or (ii) an alternative method to render a food animal unconscious that has been approved by the regional veterinarian. O. Reg. 285/13, ss. 34 (2), 74. (8) Clauses (2) (a), (b) and (c) do not apply to a person who slaughters a food animal at a slaughter plant in accordance with religious practice and ritual and who, (a) ensures that the animal is adequately restrained during slaughter; (b) slaughters the animal by means of a cut that rapidly, simultaneously and completely severs the jugular veins and carotid arteries, in a manner that causes the animal to lose consciousness immediately and results in rapid exsanguination; (c) ensures the animal is unconscious before it is wholly or partially hoisted or suspended for the purpose of slaughter unless the animal is a bird, other than a ratite, and is bled immediately after being suspended; and (d) possesses the skill necessary to carry out the slaughter in a humane manner.  O. Reg. 31/05, s. 75 (8); O. Reg. 205/19, s. 8. (9) The operator of a slaughter plant shall ensure that every food animal that is slaughtered at the plant is slaughtered under conditions that will facilitate the hygienic production of meat products.  O. Reg. 31/05, s. 75 (9). Dressing and Partial Dressing of Carcasses