jswizzle3737/ontario_laws_and_regs huggingface dataset:
Application of Regulation
 2. (1) Subject to subsections 15 (4), 16 (3), 21 (7), 23 (2), 27 (7), 28 (1) and 57 (3), nothing in this Regulation applies, (a) until October 1, 2006, to the operation of a freestanding meat plant that, in 2004, processed meat products of more than 500,000 kilograms but no more than 1 million kilograms; or (b) until October 1, 2007, to the operation of a freestanding meat plant, (i) where one or more Category 2 activities are carried on, and (ii) that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products; and (c) until October 1, 2008, to the operation of a freestanding meat plant, (i) where no Category 2 activities are carried on, and (ii) that, in 2004, processed meat products of no more than 500,000 kilograms or did not process meat products.  O. Reg. 31/05, s. 2 (1); O. Reg. 221/05, s. 1; O. Reg. 659/05, s. 1. (2) Subject to subsection (3), Parts III to X, XII, XIII and XIV of this Regulation do not apply with respect to activities undertaken by an operator at a meat plant if the activity is a prescribed activity under the Safe Food for Canadians Regulations (Canada) and is conducted by an operator who holds a licence under the Safe Food for Canadians Act (Canada). O. Reg. 716/20, s. 2. (3) Parts III to X, XII, XIII and XIV of this Regulation do apply with respect to activities described in subsection (2) if they are conducted in respect of meat products that, (a) are separated by physical or other effective means from food processed under a licence issued under the Safe Food for Canadians Act (Canada); and (b) are intended for distribution or sale exclusively in Ontario. O. Reg. 716/20, s. 2. (4) Revoked: O. Reg. 70/08, s. 2.
PART II RESTRICTIONS ON SALE OF MEAT AND RELATED ACTIVITIES
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Farm slaughtered carcasses and products
 3.1 (1) In this section, “premises”, in respect of the producer of a food animal from which a farm slaughtered carcass or part of it is derived, means the premises of the producer where the animal was raised and slaughtered.  O. Reg. 70/08, s. 4. (2) No person shall sell to any person a farm slaughtered carcass, part of a farm slaughtered carcass or a farm slaughtered product.  O. Reg. 70/08, s. 4. (3) No person shall transport or deliver a farm slaughtered carcass, part of a farm slaughtered carcass or a farm slaughtered product.  O. Reg. 70/08, s. 4. (4) Subsection (3) does not apply to a person who, (a) transports a farm slaughtered carcass or part of a farm slaughtered carcass from a meat plant that received the carcass or the part of it in accordance with subsection 84 (4) back to the premises of the producer of the animal from which the carcass or the part of it is derived; or (b) transports a farm slaughtered product from a meat plant that, in accordance with subsection 84 (4), received the farm slaughtered carcass from which the product is derived back to the premises of the producer of the animal from which the carcass is derived.  O. Reg. 70/08, s. 4. (5) No person shall distribute to any person a farm slaughtered carcass, part of a farm slaughtered carcass or a farm slaughtered product.  O. Reg. 70/08, s. 4. (6) Subsection (5) does not apply to a producer of a food animal who distributes the carcass of the animal or part of the carcass or a farm slaughtered product derived from the carcass only to the producer’s immediate family on the producer’s premises if the carcass, the part of it or the product is consumed only by the producer or the producer’s immediate family on the producer’s premises.  O. Reg. 70/08, s. 4.
Persons liable
 4. In any proceedings relating to a contravention of this Regulation, a person or entity in possession of a carcass, part of a carcass or a meat product that does not comply with this Regulation shall be deemed, in the absence of evidence to the contrary, to have possession of the carcass, part of the carcass or the meat product for the purpose of selling it unless it is for the person’s or entity’s own consumption.  O. Reg. 31/05, s. 4. Part III   Licences and information provided to Director
PART III LICENCES AND INFORMATION PROVIDED TO DIRECTOR
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Licensed activities
 5. (1) The following regulatable activities are licensed activities to which section 4 of the Act applies when carried on by a person who is engaged in the business of operating a slaughter plant: 1. The slaughter of food animals. 2. The dressing of carcasses. 3. The processing, handling, storage, packaging, labelling, sale and distribution of carcasses, parts of carcasses and meat products. 3.1 The receiving, skinning, cutting, wrapping, freezing of farm slaughtered carcasses, grinding meat derived from farm slaughtered carcasses and processing ham, bacon and sausage from farm slaughtered carcasses that are derived from pigs. 4. Any other activity carried on in respect of operating the plant that is regulated under this Regulation.  O. Reg. 31/05, s. 5 (1); O. Reg. 221/05, s. 2 (1); O. Reg. 70/08, s. 5 (1). (2) The following regulatable activities are licensed activities to which section 4 of the Act applies when carried on by a person who is engaged in the business of operating a freestanding meat plant: 1. The removal of hides from partially dressed carcasses that have been received from a slaughter plant and that an inspector on a post mortem inspection has found fit for use as food. 2. The processing, handling, storage, packaging, labelling, sale and distribution of meat products. 2.1 The receiving, skinning, cutting, wrapping, freezing of farm slaughtered carcasses, grinding meat derived from farm slaughtered carcasses and processing ham, bacon and sausage from farm slaughtered carcasses that are derived from pigs. 3. Any other activity carried on in respect of operating the plant that is regulated under this Regulation.  O. Reg. 31/05, s. 5 (2); O. Reg. 221/05, s. 2 (2); O. Reg. 70/08, s. 5 (2). (3) A person is exempt from the requirement to hold a licence to carry on an activity mentioned in subsection (1) or (2) at a meat plant if the activity is a prescribed activity under the Safe Food for Canadians Regulations
(Canada) and is conducted in accordance with a licence issued under the Safe Food for Canadians Act (Canada). O. Reg. 716/20, s. 4. (4) Subsection (3) does not apply to any activity mentioned in subsection (1) or (2) carried out at a meat plant at which a prescribed activity under the Safe Food for Canadians Regulations (Canada) is carried out if the activity is in relation to meat products that are intended for distribution or sale exclusively in Ontario and are separated by physical or other effective means from food that is processed under the Safe Food for Canadians Act
(Canada). O. Reg. 716/20, s. 4.
Application for licence
 6. (1) An application for the issuance or renewal of a licence to operate a meat plant shall be in a form approved by the director to whom the applicant submits the application and shall be accompanied by, (a) in the case of an initial application, the plans and specifications of the plant and the results of the water tests, if any, that section 35 require be conducted; (b) a list of the names of all persons, including corporations, that are operators of the plant; (c) a list of every water system that supplies water to the meat plant; (d) all information and documents that the director requires for the purpose of determining whether the application meets the requirements of the Act and the regulations; (e) payment of the fee, if any, required by a regulation made by the Minister under clause 52 (a) of the Act; and (f) a schedule of the days and times at which the applicant anticipates or plans that, (i) carcasses of food animals will be dressed or partially dressed at the plant, and (ii) meat products will be processed, packaged, handled, distributed or sold at the plant.  O. Reg. 31/05, s. 6 (1); O. Reg. 221/05, s. 3; O. Reg. 285/13, s. 4. (2) A person shall make a separate application and hold a separate licence in respect of each location at which the person operates a meat plant.  O. Reg. 31/05, s. 6 (2).
No licence
 7. (1) Under clause 5 (1) (b) of the Act, a director may refuse to issue a licence to operate a meat plant if the director is of the opinion that, the applicant does not or will not have all of the premises, facilities, equipment and water necessary to engage in the business of operating the plant in accordance with this Regulation.  O. Reg. 31/05, s. 7 (1). (2) Under clause 6 (1) (c) of the Act, a director may refuse to renew or may suspend or revoke a licence to operate a meat plant if the director is of the opinion that, (a) the premises, facilities, equipment and water used by the licensee in operating the plant do not comply with this Regulation; (b) the past or present conduct of the licensee or, if the licensee is a corporation, of its officers, its directors or any of the persons specified in the paragraphs of subsection (3) reading the references in that subsection to the applicant as references to the licensee, affords reasonable grounds to believe that the licensee will not carry on the licensed activities in accordance with the law; or (c) the licensee has not paid in full all costs that the licensee is required to pay under section 51 of the Act.  O. Reg. 31/05, s. 7 (2). (3) The following persons are specified for the purposes of clause 5 (1) (a) of the Act, if the applicant mentioned in that clause is a corporation: 1. Persons who have or may have a beneficial interest in the applicant. 2. Persons who exercise or may exercise control either directly or indirectly over the applicant. 3. Persons who have provided or may have provided financing either directly or indirectly to the applicant.  O. Reg. 31/05, s. 7 (3).
Time to respond
 8. (1) For the purposes of subsection 5 (2) of the Act, the prescribed time within which an applicant may request a hearing by the director is 21 days after the day on which the applicant is served with the notice.  O. Reg. 31/05, s. 8 (1). (2) For the purposes of subsection 6 (2), (4) or 9 (3) of the Act, the prescribed time within which a licensee may request a hearing by the director is 10 days after the day on which the licensee is served with the notice.  O. Reg. 31/05, s. 8 (2). (3) For the purposes of subsection 8 (2) of the Act, the prescribed time within which the person who was the applicant or licensee may request a rehearing by the director is 10 days after the day on which the person is served with the notice.  O. Reg. 31/05, s. 8 (3). (4) For the purposes of subsection 10 (1) of the Act, the prescribed time within which the applicant or licensee may appeal the director’s decision to the Tribunal is 15 days after the day on which the person receives notice of the decision.  O. Reg. 31/05, s. 8 (4).
Conditions of licences
 9. It is a condition of every licence issued under the Act, that the licensee, (a) comply with the Act, this Regulation and every order or direction of a director or an inspector made under the Act; and (b) ensure that the operation of the licensee’s meat plant is carried on in accordance with this Regulation and every order or direction of a director or inspector made under the Act.  O. Reg. 31/05, s. 9.
No expiry of licence
 11. (1) It is a condition of every licence issued under this Regulation that the licence shall not expire, subject to subsections (3) and (4). O. Reg. 205/19, s. 3. (2) Subsection (1) applies to a licence that was issued before July 1, 2019 and is still valid on that date despite any expiry date that may be contained on the face of the licence. O. Reg. 205/19, s. 3. (3) A licence shall expire on the day the licensee surrenders the licence to a director. O. Reg. 205/19, s. 3. (4) A director may, upon issuing or renewing a licence, impose an expiry date on the licence as a condition of the licence if the director is of the opinion that the past conduct of the applicant or licensee, or if the applicant or licensee is a corporation, of an officer director or employee of the applicant or licensee, is such that it would be in the public interest to require the applicant or licensee to renew the licence. O. Reg. 205/19, s. 3. (5) If a director imposes an expiry date on a licence under subsection (4), the licensee must apply for the renewal of the licence no later than 60 days before its expiry in order for the licence to be deemed to continue under subsection 6 (6) of the Act. O. Reg. 205/19, s. 3. 11.1 Revoked:  O. Reg. 401/10, s. 11.1 (4).
Information provided to director
 12. (1) No person shall make an alteration with respect to a meat plant unless the operator of the plant has given written notice of the proposed alteration to a director at least 30 days before making the alteration.  O. Reg. 31/05, s. 12 (1); O. Reg. 205/19, s. 4 (1). (2) In this section, “alteration”, with respect to a meat plant, means, (a) a change for which a building permit is required, (b) any other significant change to the plant or its premises, facilities or equipment, (c) a significant change in the licensed activities that are carried on at the plant or the manner in which the activities are carried on, or (d) a change to the list of names of persons, including corporations, that are operators of the plant, the list having been submitted to the director along with the licensee’s application for the issuance or renewal of the licence under clause 6 (1) (b). O. Reg. 31/05, s. 12 (2); O. Reg. 205/19, s. 4 (2). (3) The notice mentioned in subsection (1) shall be in a form approved by a director and shall contain, (a) the name and address of the operator of the plant; (b) the address of the plant; (c) the name and address of the owner of the plant, if different than that of the operator; (d) a description of the proposed alteration and the nature of the licensed activities to be carried out at the location that would be affected by the alteration; (e) if the proposed alteration involves a change to the premises, facilities or equipment at the plant, the plans and specifications, if any, concerning the changes; and (f) any other information that a director requires be included with the notice in order to determine if the proposed change complies with this Regulation.  O. Reg. 31/05, s. 12 (3). (4) An operator shall ensure that the schedule submitted under clause 6 (1) (f) remains up to date and shall inform a director, in writing, every time there will be a change to the schedule.  O. Reg. 221/05, s. 5. Part III.1   Certification of examiners Definition
PART III.1 CERTIFICATION OF EXAMINERS
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Definition
 12.1 In this Part, “certificate” means a certificate to act as an examiner issued under this Part.  O. Reg. 70/08, s. 6. Issuance of Certificates
Issuance of Certificates
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Requirement for certificate
 12.2 No person shall act as an examiner under this Regulation without holding a valid certificate.  O. Reg. 70/08, s. 6.
Review of director’s notice
 12.4 (1) Within 21 days of being served with a notice mentioned in clause 12.3 (4) (a) or (6) (a), an applicant may request in writing that a director review the notice and may include representations in the request.  O. Reg. 70/08, s. 6. (2) Upon receiving a request for a review of the notice, a director shall reconsider the grounds for giving the notice and shall give the applicant a further notice rescinding the original notice if the director is of the opinion that doing so is warranted.  O. Reg. 70/08, s. 6. (3) A director is not required to hold a hearing or to afford any person an opportunity for a hearing before deciding whether or not to give a notice of rescission under subsection (2).  O. Reg. 70/08, s. 6. (4) A decision of a director on whether or not to give a notice of rescission under subsection (2) is final and binding.  O. Reg. 70/08, s. 6.
Issuance of certificate
 12.5 (1) A certificate shall be in the form approved by a director.  O. Reg. 70/08, s. 6. (2) A director may refuse to issue the certificate if the person is not eligible for the issuance of the certificate as a result of subsection 12.3 (2).  O. Reg. 70/08, s. 6. (3) Upon refusing to issue a certificate to an applicant for it, a director shall send a written notice of the refusal setting out the reason for the refusal.  O. Reg. 70/08, s. 6. (4) A decision of a director to refuse to issue a certificate under subsection (2) is final and binding.  O. Reg. 70/08, s. 6.
Examination stamp and legend
 12.6 (1) Upon issuing a certificate to an examiner, a director shall assign a certificate number and an examination stamp to the examiner.  O. Reg. 70/08, s. 6. (2) If an examiner’s certificate expires, is suspended, is revoked or if the examiner surrenders his or her certificate, the examiner shall immediately return to a director the examination stamp assigned to the examiner.  O. Reg. 70/08, s. 6. (3) Subject to subsections (4) and (5), an examination stamp shall be in the form of the examination legend.  O. Reg. 70/08, s. 6. (4) The examination legend shall be in the following form:  O. Reg. 70/08, s. 6. (5) The certificate number assigned by a director to an examiner under subsection (1) shall be substituted for the numbers 000 on the examination legend that is reproduced on the examination stamp assigned to the examiner.  O. Reg. 70/08, s. 6. (6) The examination legend on an examination stamp shall measure not less than 64 millimetres when measured from the top of the triangle to the mid point of the base.  O. Reg. 70/08, s. 6. (7) No person shall reproduce an examination legend or an examination stamp unless the person has the written permission of a director.  O. Reg. 70/08, s. 6. (8) No person, other than an examiner, shall use an examination stamp.  O. Reg. 70/08, s. 6. (9) No examiner shall use an examination stamp, other than the stamp issued to the examiner, or permit any other person to use the stamp issued to the examiner.  O. Reg. 70/08, s. 6. Conditions of Certificates
Conditions of Certificates
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Conditions
 12.7 The certificate of an examiner is subject to, (a) the conditions that the director who issues the certificate specifies in the certificate; and (b) the requirements for an examiner set out in sections 12.8 to 12.10.  O. Reg. 70/08, s. 6.
Production of copy of certificate
 12.8 (1) An examiner shall keep a copy of his or her certificate in a form approved by the director who issued the certificate on his or her person at all times while acting as an examiner.  O. Reg. 70/08, s. 6. (2) An examiner shall show the copy of his or her certificate described in subsection (1) on request to a producer of a food animal, an inspector, a regional veterinarian, a veterinary inspector or the operator of licensed meat plant.  O. Reg. 70/08, s. 6.
Further training
 12.9 (1) On the request of a director or a person designated by a director, an examiner shall submit to a reassessment of the examiner’s skills and competence to act as an examiner.  O. Reg. 70/08, s. 6. (2) A director or a person designated by a director shall perform the reassessment.  O. Reg. 70/08, s. 6. (3) A director or the person who performs the reassessment or, if there is no reassessment, a director or a person designated by a director may by written notice require an examiner to enrol in and successfully complete the further theoretical and practical courses that the person who gave the notice specifies if that person is of the opinion that the examiner requires the courses to be able to maintain the ability to act as an examiner in accordance with the Act and the regulations.  O. Reg. 70/08, s. 6. (4) An examiner shall enrol in and successfully complete the further courses mentioned in subsection (3) if required to do so under that subsection.  O. Reg. 70/08, s. 6. (5) Within 10 days of being served with a notice mentioned in subsection (3), an examiner may request in writing that a director review it and may include representations in the request.  O. Reg. 70/08, s. 6. (6) Upon receiving a request for a review of the notice, a director shall reconsider the grounds for giving the notice and shall give the examiner a further notice rescinding the original notice if the director is of the opinion that doing so is warranted.  O. Reg. 70/08, s. 6. (7) A director is not required to hold a hearing or to afford the examiner an opportunity for a hearing before deciding whether or not to give a notice of rescission under subsection (6).  O. Reg. 70/08, s. 6. (8) A decision of a director on whether or not to give a notice of rescission under subsection (6) is final and binding.  O. Reg. 70/08, s. 6.
Compliance with powers and duties
 12.10 (1) An examiner shall comply with this Regulation when exercising powers or performing duties as an examiner.  O. Reg. 70/08, s. 6. (2) At the request of a director, an examiner shall provide copies of the records that the examiner is required to maintain under this Regulation.  O. Reg. 70/08, s. 6. Renewal, Suspension and Revocation of Certificates
Renewal, Suspension and Revocation of Certificates
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Renewal of certificates, no right to hearing
 12.11 (1) Subject to subsection (3), a director shall issue a renewal of a certificate to a person who, (a) applies for it; (b) holds a certificate that has not expired or that is deemed to continue under subsection 12.14 (2); (c) has paid the fee required for the application for the renewal; (d) has enrolled in, paid the fees for and successfully completed the theoretical and practical courses that a director specifies and that provide the necessary training to allow a person to act as an examiner in accordance with the Act and the regulations; and (e) has successfully completed any course that a director has determined is a prerequisite for the courses in which the applicant applies to enrol under clause (d). (f)  Revoked: O. Reg. 285/13, s. 6. O. Reg. 70/08, s. 6; O. Reg. 285/13, s. 6. (2) An application for the renewal of a certificate shall be in a form approved by a director and shall be accompanied by all information and documents that a director requires for the purposes of determining whether the application meets the requirements of this section.  O. Reg. 70/08, s. 6. (3) A director may, by notice to the examiner and without a hearing, refuse to renew the certificate of an examiner if the director is of the opinion that the examiner is not eligible for the renewal as a result of subsection (1).  O. Reg. 70/08, s. 6. (4) A decision of a director, under this section, to refuse to renew a certificate is final and binding.  O. Reg. 70/08, s. 6.
Right to hearing
 12.12 (1) Subject to subsection (2), a director may refuse to renew the certificate of an examiner or may suspend or revoke it if the director is of the opinion that, (a) any of the grounds exist for which the director may give a notice under subsection 12.3 (7) if the examiner were applying for a certificate; (b) the examiner has contravened a condition of the certificate, including failing to successfully complete the courses that a director has required the examiner to complete under section 12.9; or (c) the examiner is not exercising powers or performing duties as an examiner in a reasonably competent manner or in a humane manner.  O. Reg. 70/08, s. 6. (2) A director shall not refuse to renew the certificate or shall not suspend or revoke it unless, (a) before doing so, the director serves a written notice on the examiner that, (i) sets out the reason for the director’s opinion, and (ii) states that the examiner may request a hearing by a director within 10 days of being served with the notice; and (b) the director has held the hearing if the examiner requests one within the required time.  O. Reg. 70/08, s. 6. (3) Despite subsection (2), a director may, by notice to the examiner and without a hearing, provisionally suspend the certificate of an examiner if, (a) in the director’s opinion, it is necessary to do so for the immediate protection of the safety or health of any person or animal or the public; and (b) the director so states in the notice and gives reasons for the opinion.  O. Reg. 70/08, s. 6. (4) Upon provisionally suspending a certificate, a director shall serve a written notice on the examiner stating that the examiner may request a hearing by a director within 10 days of being served with the notice to determine whether to further suspend or revoke the certificate.  O. Reg. 70/08, s. 6. (5) A director shall not further suspend or revoke the certificate unless the director has held the hearing if the examiner requests one within the required time.  O. Reg. 70/08, s. 6. (6) If, after a hearing, a director refuses to renew the certificate of an examiner or suspends or revokes it, the director shall give the examiner written notice of the decision and reasons for it.  O. Reg. 70/08, s. 6. (7) A decision of a director, under this section, to refuse to renew a certificate or to suspend or revoke a certificate is final and binding.  O. Reg. 70/08, s. 6. Surrender and Expiry of Certificates
Surrender and Expiry of Certificates
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Surrender of certificate
 12.13 An examiner may surrender his or her certificate at any time.  O. Reg. 70/08, s. 6.
Expiry of certificates
 12.14 (1) A certificate expires on December 31 of the year following the year in which it is issued or renewed.  O. Reg. 70/08, s. 6. (2) If, no later than October 31 of the year in which a certificate of an examiner expires, the examiner applies for renewal of the certificate, pays the required fee for the renewal and has complied with the Act and the regulations, the certificate shall be deemed to continue until the examiner has received the decision of a director on the application for renewal.  O. Reg. 70/08, s. 6. Part IV   Premises, FAcilities and equipment of meat plants
PART IV PREMISES, FACILITIES AND EQUIPMENT OF MEAT PLANTS
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Responsibility of operator
 13. The operator of a meat plant shall ensure that it complies with this Part.  O. Reg. 31/05, s. 13.
Location
 14. (1) A meat plant shall be situated on land that, (a) is readily accessible; (b) provides or permits good drainage; (c) is free of debris, refuse and other conditions that may interfere with its hygienic operation or contaminate carcasses, parts of carcasses or meat products; and (d) does not provide a harbour for pests.  O. Reg. 31/05, s. 14 (1). (2) A meat plant shall not be located in close proximity to any place where, (a) activities are performed that are incompatible with the hygienic operation of the plant; or (b) things or conditions exist that are likely to contaminate carcasses, parts of carcasses or meat products at the plant.  O. Reg. 31/05, s. 14 (2).
Design
 15. (1) A meat plant shall be designed, constructed and equipped 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; (b) allows for inspectors to effectively perform their functions and duties; (c) accommodates the separation of incompatible activities; (d) allows good manufacturing practices to be followed; (e) facilitates the humane handling of food animals; (f) protects against the entry of birds, other than those intended for slaughter, and against insects, rodents or other pests likely to contaminate carcasses, parts of carcasses and meat products; and (g) allows the plant to be operated in compliance with this Regulation.  O. Reg. 31/05, s. 15 (1). (2) A room or space used or intended to be used as a dwelling shall not form part of or open directly into a meat plant. O. Reg. 285/13, s. 7 (1). (3) A meat plant shall have enough rooms or areas to accommodate the separation of incompatible activities.  O. Reg. 31/05, s. 15 (3). (4) The rooms at the plant shall be designed to ensure that, in the normal course of operation of the plant, the product flows, (a) in a single direction, from raw to finished state; or (b) in a pattern that otherwise minimizes the potential for contamination of carcasses, parts of carcasses and meat products. O. Reg. 285/13, s. 7 (2). (5) Revoked: O. Reg. 285/13, s. 7 (2).
Construction materials
 16. (1) A meat plant shall be constructed of materials that are suitable for their intended purpose, durable, and free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products at the plant.  O. Reg. 31/05, s. 16 (1); O. Reg. 285/13, s. 8 (1). (2) The floors, ceilings, doors and walls of rooms or areas in a meat plant shall be made of hard, corrosion-resistant, smooth material that is constructed to enable effective cleaning and that is impervious to moisture at locations where, (a) food animals are slaughtered or carcasses are dressed; (b) carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled; (c) inedible materials or refuse are handled or stored; and (d)  Revoked: O. Reg. 285/13, s. 8 (2). (e) salted hides are stored, if the room is located in a building where food animals are slaughtered or carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.  O. Reg. 31/05, s. 16 (2); O. Reg. 285/13, s. 8 (2). (2.1) The floors, ceilings, doors and walls of washroom facilities located in a meat plant shall be made of hard, corrosion-resistant, smooth material that is constructed to enable effective cleaning and is impervious to moisture except in the case of washroom facilities that are intended not to be used by people who work in locations in the meat plant described in subsection (2). O. Reg. 285/13, s. 8 (3). (3) In locations in a meat plant described in clauses (2) (a) and (b), other than rooms or areas where only dry ingredients and dry materials are stored, the floors shall be joined to the walls using leakproof joints that are coved or shall be joined to the walls in any other manner that will allow the joints to be readily and effectively cleaned and will prevent any material from accumulating in them. O. Reg. 285/13, s. 8 (4).
Lighting
 17. (1) A meat plant shall be equipped with fixed or portable sources of adequate lighting, (a) meets the minimum levels of illumination set out in Column 2 of the following Table opposite the rooms or areas of the plant described in Column 1; and (b) does not distort the colour or other appearance of food animals, carcasses, parts of carcasses, meat products or ingredients. Table   Minimum levels of illumination  Item   Column 1 Rooms or Areas of Meat Plant   Column 2 Minimum Level of Illumination 

  1.   Post mortem inspection stations   540 lux 

  2.   Returned product examination areas   540 lux 

  3.   Ante mortem inspection stations    540 lux 

  4.   All rooms and areas where meat products and ingredients are stored, refrigeration facilities or freezing facilities   110 lux 

  5.   Killing room and rooms and areas where carcasses are dressed or where meat products are processed, packaged or labelled   220 lux O. Reg. 31/05, s. 17 (1); O. Reg. 221/05, s. 7; O. Reg. 285/13, s. 9 (1, 2). (2) Rooms and areas of a meat plant where carcasses, parts of carcasses, meat products, ingredients or packaging materials are exposed, shall be equipped with light fixtures and other light sources that, (a) do not cause contamination of the carcasses, parts of carcasses, meat products, ingredients or packaging materials during their normal operation; and (b) can be readily and effectively cleaned.  O. Reg. 31/05, s. 17 (2); O. Reg. 285/13, s. 9 (3).
Temperature, ventilation and plumbing systems
 18. (1) A meat plant shall be equipped with heating, cooling, ventilation and plumbing systems that are adequate to meet the requirements of the activities carried out at the plant and that are designed and constructed to facilitate their effective cleaning.  O. Reg. 31/05, s. 18 (1). (2) In addition to subsection (1), a slaughter plant shall have adequate heating and ventilation to allow inspectors at post mortem inspection stations in the killing room to work in a comfortable environment.  O. Reg. 31/05, s. 18 (2); O. Reg. 221/05, s. 8. (3) All sinks and drains in a meat plant shall be properly equipped and maintained to prevent any odours or fumes from them from entering any room where carcasses, parts of carcasses or meat products are processed, packaged, labelled, stored or otherwise handled.  O. Reg. 31/05, s. 18 (3).
Drainage and sewage systems
 19. (1) A meat plant shall have an effective system for waste and effluent removal and disposal.  O. Reg. 31/05, s. 19 (1). (2) A meat plant shall have drainage and sewage systems that are capable of handling all waste that would normally run through a drainage and sewage system.  O. Reg. 285/13, s. 10 (1). (3) The drainage and sewage systems shall be located, designed and constructed to prevent the contamination of the meat plant, its equipment, utensils and potable water supply and of any meat products. O. Reg. 285/13, s. 10 (2). (4) A meat plant shall be equipped with a catch basin, grease trap or interceptor for the purpose of separating solid matter from effluent.  O. Reg. 31/05, s. 19 (4). (5) Revoked: O. Reg. 285/13, s. 10 (3).
Receiving and shipping facilities
 20. (1) A meat plant shall have facilities for receiving and shipping carcasses, meat products, ingredients and packaging materials that are adequate for the volume of carcasses, meat products, ingredients and packaging materials that are received and shipped and the size of the conveyances used in the receiving and shipping.  O. Reg. 31/05, s. 20 (1). (2) The receiving and shipping facilities at a meat plant shall be designed and constructed in a manner that facilitates the hygienic handling of carcasses, meat products, ingredients and packaging materials.  O. Reg. 31/05, s. 20 (2). (3) If a slaughter plant has an inedible materials room, it shall have a separate shipping door for shipping inedible materials.  O. Reg. 285/13, s. 11.
Returned product examination area
 20.1 A meat plant shall have a designated area for the examination of returned meat products, which may be part of another room or area at the plant.  O. Reg. 221/05, s. 9.
Facilities for inspectors
 21. (1) A slaughter plant shall have, (a) one ante mortem inspection station for performing detailed inspections that is acceptable to a director in accordance with subsection (3); (b) the number of post mortem inspection stations in the killing room that a director requires the plant to have under subsection (4) located at a spot in the killing room acceptable to a director. (c)  Revoked: O. Reg. 285/13, s. 12 (3). O. Reg. 221/05, s. 10; O. Reg. 285/13, s. 12 (1-3). (2) Revoked: O. Reg. 285/13, s. 12 (4). (3) In determining whether an ante mortem inspection station required under clause 21 (1) (a) is acceptable, a director shall have regard to whether the station, (a) allows an inspector to view the entire animal at once; (b) allows an inspector to adequately view every part of the animal; and (c) allows for an animal to be adequately restrained.  O. Reg. 221/05, s. 10; O. Reg. 285/13, s. 12 (5). (4) A director may require a slaughter plant to have a specified number of post mortem inspection stations that, in the director’s opinion, are necessary for effective performance of post mortem inspections, having regard to, (a) the type of food animals slaughtered at the plant; (b) the volume of animals that, given the capacity of the plant, would be on a slaughter line at any given time; (c) the speed of the slaughter line; (d) the design of the killing room and product flow within the killing room; and (e) the method of post mortem inspection used.  O. Reg. 221/05, s. 10. (5) A meat plant shall have, for the use of inspectors, (a) a work space that is of sufficient size and location for the inspector to perform his or her duties and is equipped with an electrical outlet near the workspace; (b) a telephone line and a telephone, whether at the work space referred to in clause (a) or elsewhere; and (c) a
sufficient number of lockers so that each inspector working at the plant at any time has, for his or her exclusive use, a locker that, (i) is capable of being locked; (ii) has a minimum volume of 0.62 cubic metres; and (iii) is suitable for the protection and storage of the inspector’s equipment and supplies. O. Reg. 285/13, s. 12 (6). (6) In addition to the other requirements set out in this section, every meat plant shall have facilities for inspectors that are adequate to allow for the effective performance of the inspection activities carried on at the plant.  O. Reg. 221/05, s. 10. (7) Revoked: O. Reg. 285/13, s. 12 (7).
Cleaning and sanitizing facilities
 23. (1) A meat plant shall be equipped with adequate facilities to permit effective cleaning and sanitizing of rooms, equipment and utensils.  O. Reg. 31/05, s. 23 (1). (2) A meat plant shall have a water sanitizer that complies with subsection (3) or an effective chemical sanitizer in the killing room and any room where carcasses are dressed and carcasses, parts of carcasses or meat products are processed. O. Reg. 285/13, s. 14 (1). (3) A water sanitizer shall, (a) have a continuous supply of potable water and continuous overflow; and (b) be capable of being maintained at a temperature of not less than 82 degrees Celsius.  O. Reg. 31/05, s. 23 (3). (4) If a water sanitizer is in a room in which carcasses, parts of carcasses or meat products are processed, the room shall be equipped with drains or such other equipment that will ensure that the overflow from the water sanitizer is contained and will contribute to the hygienic operation of the room. O. Reg. 285/13, s. 14 (2).
Slaughter facilities for birds
 24. (1) A slaughter plant in which birds are slaughtered shall have facilities for, (a) receiving and housing birds; (b) effective cleaning and disinfecting of crates and containers used for the conveyance of birds other than ratites; (c) slaughtering birds; (d) scalding carcasses, other than ratite carcasses, using equipment with overflow outlets of sufficient size to prevent clogging and discharging into or close to drains; (e) plucking carcasses, other than carcasses of ratites; (f) plucking or skinning the carcasses of ratites, if the plant slaughters ratites; (g) washing carcasses using water spray equipment with sufficient water pressure to clean them prior to dressing; (h) dressing carcasses; (i) holding in a rack carcasses, other than ratite carcasses, and holding on a rail ratite carcasses that an order made under section 81 requires the operator of the plant to hold; (j) washing carcasses using water spray equipment with sufficient water pressure to clean them prior to chilling; and (k) refrigerating and storing dressed or partially dressed carcasses.  O. Reg. 31/05, s. 24 (1); O. Reg. 221/05, s. 13. (2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.  O. Reg. 31/05, s. 24 (2).
Slaughter facilities for rabbits
 25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for, (a) receiving and housing live rabbits; (b) effective cleaning and disinfecting of crates and containers used for the conveyance of live rabbits; (c) slaughtering rabbits; (d) washing carcasses using water spray equipment with sufficient water pressure to clean them prior to dressing; (e) dressing carcasses; (f) holding in a rack carcasses that an order made under section 81 requires the operator of the plant to hold; (g) washing carcasses using water spray equipment with sufficient water pressure to clean them prior to chilling; and (h) refrigerating and storing dressed carcasses.  O. Reg. 31/05, s. 25 (1); O. Reg. 221/05, s. 14. (2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.  O. Reg. 31/05, s. 25 (2).
Slaughter facilities for other food animals
 26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities: 1. Receiving facilities for food animals. 2. Pens for housing food animals before slaughter. 3. One or more killing rooms. 4. A restraining box or cradle in the killing room. 5. A room or area for the dressing of carcasses, which may be part of the killing rooms. 6. Head inspection racks or hooks. 7. Subject to subsection (3), a viscera truck or table. 8. Facilities for washing carcasses using water spray equipment with sufficient water pressure to clean them. 9. Facilities for refrigerating and storing dressed carcasses. 10. A rail for holding carcasses that an order made under section 81 requires the operator of the plant to hold.  O. Reg. 31/05, s. 26 (1). (2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.  O. Reg. 31/05, s. 26 (2). (3) If an inspector is of the opinion that the volume of food animals slaughtered at a slaughter plant is so small that a viscera truck or table is not necessary and that there are appropriate procedures in place to allow viscera to be properly inspected, the inspector may determine that the plant is not required to have a viscera truck or table. O. Reg. 285/13, s. 15. (4) A slaughter plant in which veal calves are slaughtered shall be equipped with a device located at a spot in the killing room sufficiently close to where the carcasses are eviscerated that the carcass can be weighed immediately after evisceration.  O. Reg. 31/05, s. 26 (4). (5) In subsection (4), “device” means a device approved for use in trade in accordance with the Weights and Measures Act
(Canada).  O. Reg. 31/05, s. 26 (5).
Changing areas
 28. (1) A meat plant shall have a changing room or area for employees who are required to work with carcasses, parts of carcasses or meat products. O. Reg. 285/13, s. 17 (1). (2) In addition to subsection (1), a slaughter plant shall have a changing room or area for the exclusive use of persons, other than an inspector, who work with food animals at the slaughter plant.  O. Reg. 31/05, s. 28 (2); O. Reg. 221/05, s. 16 (1); O. Reg. 285/13, s. 17 (2). (3) A changing room or area required under subsection (1) or (2) shall meet the following requirements: 1. It shall be capable of being kept clean and sanitary. 2. It shall be lit, heated and ventilated. 3. It is located in a separate room or in an area that is separate from the area where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored. 4. It is equipped with such furnishings and subject to such operational procedures that clothing and personal belongings do not pose a risk of contamination to carcasses, parts of carcasses or meat products. O. Reg. 221/05, s. 16 (2); O. Reg. 285/13, s. 17 (3).
Animal pens and crates
 29. (1) A slaughter plant shall have a separate area equipped with pens or capable of accommodating crates for, (a) the separate housing and inspection of incompatible species and classes within species of food animals; (b) food animals considered to be a danger to other food animals; (c) food animals that are injured or ill; (d) food animals that the operator of the plant condemns under section 66 or is required to condemn under section 65 or by an order made under section 64; and (e) food animals that an order made under clause 69 (2) (a) or 70 (1) (b) or (4) (b) requires the operator of the plant to hold.  O. Reg. 31/05, s. 29 (1). (2) A slaughter plant shall be equipped for, (a) conveying ill, injured or disabled food animals in a humane manner; (a.1) adequately restraining animals that are to be euthanized; and (b) euthanizing food animals that have been identified as condemned in accordance with Part VIII.  O. Reg. 221/05, s. 17 (1); O. Reg. 285/13, ss. 18, 73. (3) Floors, ramps, gangways, chutes, pens and crates used for food animals other than rabbits or birds that are not ratites in a slaughter plant shall be, (a) free from sharp projections or obstructions that may injure the food animals; (b) constructed and maintained so as to provide safe footing for the food animals; (c) constructed so that they may be maintained in a clean, dry and sanitary condition; (d) provided with good drainage; (e) adequately ventilated and lit; and (f) maintained in a clean, dry and sanitary condition.  O. Reg. 31/05, s. 29 (3); O. Reg. 221/05, s. 17 (2). (4) In addition to subsection (3), a pen or crate used for any food animal in a slaughter plant shall be designed, constructed and located so that inspectors, (a) have ready access to the pen or crate; (b) are readily able to view each animal in the pen, in the case of a pen; and (c) are readily able to view the food animals that are held in any group of crates, in the case of a crate.  O. Reg. 31/05, s. 29 (4); O. Reg. 221/05, s. 17 (3). (5) In addition to subsection (4), a crate used for rabbits and birds other than ratites in a slaughter plant shall be, (a) designed and constructed to prevent the protrusion of an animal from the crate; (b) adequately ventilated; (c) located in an area with adequate lighting; and (d) capable of being cleaned and disinfected.  O. Reg. 31/05, s. 29 (5); O. Reg. 221/05, s. 17 (4).
Refrigeration facilities
 30. (1) A meat plant shall have, (a) refrigeration or freezing facilities adequate for the rapid cooling of carcasses, parts of carcasses and meat products immediately after slaughter; (b) refrigeration facilities adequate for the safe refrigeration and storage of carcasses, parts of carcasses and those meat products that require refrigeration; (c) freezing facilities adequate for the safe freezing and storage of meat products that require freezing; and (d) a separate area with refrigeration or freezing facilities for storage of carcasses, parts of carcasses and meat products that are detained under the Act or storage of carcasses and parts of carcasses that an order made under section 81 requires the operator of the plant to hold.  O. Reg. 31/05, s. 30 (1). (2) Coolers at a meat plant shall be adequate to ensure that carcasses, parts of carcasses and meat products from different species of food animals are stored without coming into contact with each other.  O. Reg. 31/05, s. 30 (2). (3) Coolers and the killing room at a meat plant shall be equipped with rails of a sufficient height to ensure that carcasses, parts of carcasses and meat products do not come into contact with the floor.  O. Reg. 31/05, s. 30 (3). (4) A meat plant shall be equipped with, (a) effective systems for establishing, maintaining and verifying the temperature in rooms and areas where carcasses, parts of carcasses or meat products are received, packaged, labelled, shipped, stored or otherwise handled, if the systems are necessary to ensure that the carcasses, parts of carcasses or meat products do not deteriorate in the rooms and areas; and (b) effective systems for establishing, maintaining and verifying the temperature of rooms and areas of the plant where carcasses, parts of carcasses or meat products are processed or are refrigerated or frozen.  O. Reg. 31/05, s. 30 (4). (5) Every room in a meat plant where pork products are frozen for destruction of Trichinella spiralis or meat products are frozen to destroy parasites shall contain a self recording temperature indicating device that is calibrated and maintained in proper working order.  O. Reg. 31/05, s. 30 (5). (6) Every piece of equipment or room in a meat plant where meat products packed in hermetically sealed containers are incubated shall contain a self recording temperature indicating device that is calibrated and maintained in proper working order.  O. Reg. 31/05, s. 30 (6).