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Chapter 4 - Inspection procedures, dispositions, monitoring and controls

4.2 Preoperational Inspection and Monitoring

4.2.1 General

A preoperational company inspection of every room and area in which animals are slaughtered, carcasses are dressed, or meat products are prepared for human consumption or for animal food, shall be carried out in registered establishments and domestic plants on a daily basis. The purpose of such an inspection is to examine the production facilities, including all equipment, and to determine if the clean-up and maintenance procedures were carried out in a satisfactory manner.

The preoperational inspection is an essential part of the quality control program in all slaughter and processing establishments. Plant management is responsible for all aspects of quality control, including the preoperational inspection of all production areas and equipment within the registered establishment. Plant management shall assign the preoperational inspection duties to responsible plant employees. It is the duty of the inspection staff to monitor the effectiveness of the preoperational inspection carried out by plant management. Inspectors shall regularly carry out monitoring of the effectiveness of preoperational inspection, especially of complex equipment and other critical meat contact surfaces. The frequency of monitoring these preoperational inspections will depend on the past compliance record of the plant. Plants with a less than satisfactory record shall be monitored frequently. This may result in overtime charges to plant management for monitoring on a more frequent basis than would normally occur. Any unsatisfactory clean-up or lack of maintenance shall be immediately brought to the attention of plant management for correction. The slaughter of food animals, the dressing of carcasses and the processing of meat products shall not commence in any room or area in the registered establishment until sanitary conditions exist.

4.2.2 Guidelines for preoperational inspection

For the production of wholesome meat products it is important that good housekeeping and a high standard of sanitation are maintained throughout the plant premises. The cleanliness of product contact surfaces, however, is more important than the cleanliness of equipment and facilities which do not normally come in contact with meat products. The state of cleanliness of work clothing, and the cleanliness of personal working equipment such as knives, scabbards, hooks, mesh gloves, aprons, etc. is also very important. Close attention must also be paid to temperatures of rooms, areas, and sanitizers.

Plant employees who carry out preoperational inspections and inspectors who monitor such inspections, basically use their senses of sight, smell and touch to determine the effectiveness of the clean-up. Lately, the culture of bacteria is being used to check the effectiveness of sanitary practices. The Meat and Poultry Products Division has distributed Millipore test kits for that purpose.

The following may be used as a guide in carrying out preoperational inspection or monitoring of such inspection.

(a) Inspect all meat contact surfaces for cleanliness. Complex equipment must be inspected before it is assembled. Make sure that conveyor belts, scrapers often installed in connection with such belts, pipelines used for conveying meat, saws, etc., have been satisfactorily cleaned. Inspect small tools such as knives, hooks, protective equipment such as gloves, aprons etc. Use a flash light when inspecting grinders, emulsifiers, stuffers and other complex equipment.

(b) Inspect areas of equipment and facilities, which do not come into contact with meat products: e.g., undersides of equipment, ceilings, walls, floors, overhead rails, equipment frames etc., for cleanliness.  Lift drain covers, check handwash facilities, sanitizers etc. Confirm that handwash facilities are functional and supplied with soap, towels and waste towel containers. Although non-contact surfaces are less critical than meat-contact surfaces, they are potential sources of contamination and shall be dealt with accordingly. Potential sources of contamination located above meat products are generally the more critical ones because of the possibility of contaminants falling on product. Walls, floors, undersides of equipment, etc., pose less of a threat.

(c) Inspect equipment and facilities for state of maintenance. Any cracks, peeling paint, rust, loss of galvanization, open seams and any other wear and tear can best be seen during the preoperational inspection. This is because of the absence of meat products, and because equipment is not in motion and can, therefore, be carefully observed. Preoperational inspection can spot actual and potential problems. Defective facilities or equipment can be programmed for repair or replacement in an orderly manner.

(d) Check temperatures of production areas and sanitizers. Ventilation and air flow in production areas should be observed. Make sure that air is not flowing from relatively contaminated areas to cleaner areas (livestock holding areas to kill floor or from kill floor to meat processing areas). Observe if there are condensation problems which are often the result of faulty ventilation, poor insulation or insufficient air movement. Make sure that all pieces of equipment, covered with protective mineral oil after clean-up, have the oil hosed off from all meat contact surfaces prior to the equipment being used.

(e) Check general state of housekeeping and plan actions before the conditions get worse.

4.2.3 Action to be taken when unsatisfactory conditions are found

Preoperational inspection shall be directed towards the maintenance of conditions which will permit the production of non-adulterated meat products. Equipment and facilities with direct meat contact shall not be used unless they are clean and in a satisfactory state of repair. Unsatisfactory equipment and facilities shall be recleaned or repaired before use. Depending on the extent of the clean-up problem, one piece of equipment, one room or area, one department, or the whole establishment may have to be withheld from operations. If clean-up deficiencies and maintenance problems of a less critical nature are found, and in the opinion of an inspector, the wholesomeness of meat products would not be compromised if operations were permitted, corrective action may be delayed. In all cases of delay, corrective action shall be programmed to prevent the development of a crisis situation. For further details in regard to sanitation see Chapter 3 "Sanitation" and 4.1 "Inspection Controls".

Frequent contact between the Inspector in Charge and representatives of plant management is in the interest of all concerned. Findings of preoperational inspection should be recorded by plant management and be available to the inspector for review. A program for maintenance should also be regularly submitted to the Inspector in Charge and adherence to the program monitored.

4.3 Antemortem examination and Antemortem inspection

4.3.1 Introduction and purpose

Within 24 hours preceding slaughter in a registered establishment, it is a mandatory requirement under section 67 of the Meat Inspection Regulations, that an antemortem examination be performed by the operator in the case of a chicken, duck, goose, guinea fowl, partridge, pheasant, pigeon, quail or turkey, or that an antemortem inspection be performed by CFIA on the food animal.

In order to obtain the maximum benefit, a properly conducted, thorough examination/inspection is essential. It is plant management's responsibility to ensure that only those animals that have received antemortem examination/inspection as required under the Regulations, are permitted to proceed to the slaughter floor.

Antemortem examination/inspection serves the following purposes:

(a) To identify animals showing clear evidence of being affected with a disease or condition that could render the carcass unfit for human consumption. This aspect is extremely important in that clinical signs detectable at antemortem examination/inspection may not be reflected in obvious macroscopic evidence at postmortem examination/inspection, and therefore, the disease or condition could go undetected. It is also important because it permits the interception of diseased animals which, if permitted to enter the slaughter floor, could be responsible for contamination of facilities and equipment.

(b) To identify animals which could pose a threat to the health of personnel handling the carcasses.

(c) To identify animals which are suspected of being affected with a disease or condition that might render the carcass unfit for human consumption. Suspect animals can then be segregated and slaughtered separately. Antemortem examination/inspection also serves as an adjunct to postmortem examination/inspection and enables the veterinarian to carry out his dispositions based on scientific information.

(d) To identify animals which are suspected of having been treated with veterinary drugs such as antibiotics; or of containing chemical residues.

(e) To identify diseased animals which may have been shipped for slaughter along with other members of the same flock or herd. In this instance, it enables the personnel conducting postmortem examination/inspection to be alerted to the possible existence of the same disease in other members of the herd or flock.

(f) To identify heavily contaminated animals. This enables early action to be taken to resolve potential problems associated with this contamination in the slaughtering and dressing processes. This action could be, for example, a reduced line speed or the addition of personnel in appropriate areas.

(g) To identify animals which are suspected of having a reportable or exotic disease.

(h) To make a disposition regarding the suitability of animals for slaughter.

(i) To identify animals requiring special handling for humane reasons.

It can be seen, therefore, that antemortem examination/inspection findings can play an important part in influencing opinions and actions in later operations. In order for this to occur, it is essential that there be a good system of communication for relaying information obtained at antemortem examination/inspection to the person inspection staff conducting postmortem inspection. This information is relayed by means of a properly completed CFIA 1438 form which is conveyed to the slaughter floor by a plant employee at the time the animals are brought for slaughter.

4.3.2 Facilities and manpower requirements

To enable adequate antemortem inspection to be carried out, certain minimum requirements in respect of

facilities must be provided by plant management (see Chapter 2 and Section 6 of the Meat Inspection Regulations). In addition to the requirements of the facilities, adequate manpower assistance must be provided to move and identify animals as required.

The facilities and equipment provided by plant management, to enable the inspection staff to perform an adequate antemortem inspection, must be functionally operational. It is the responsibility of the veterinarian to ensure that he has the necessary equipment to conduct an adequate antemortem inspection and to exercise control. Such equipment may include a stethoscope, thermometer, forms CFIA 1438, ear tags, pliers, held tags, glue, flashlight.

4.3.2.1 Special Requirements for chickens and Turkeys

(a) Ratites (ostrich, rhea, emu)

Adequate facilities and competent plant personnel must be available to ensure humane handling of live birds and to facilitate the performance of adequate antemortem inspection of the birds. Small and medium size beef and/or horse slaughter establishments are best suited to accommodate these animals. An adequate suspect pen with sufficient restraint facilities for humane restraint of the birds shall be available to allow veterinary examination of the suspect birds. Establishments wishing to export ratite meat products may require facility changes to comply with foreign standards.

Antemortem inspection procedures and facilities for ratites are the same as for red meat animals.

(b) Chickens and Turkeys

See chapter 19

4.3.3 Humane treatment

In addition to performing antemortem inspection, inspectors are responsible for monitoring the humane handling of animals. (See Section 4.4)

4.3.4 Procedures

(a) Operator’s Antemortem screening

The operator is responsible for an initial antemortem examination (i.e. a screening) of all classes of food animals upon their arrival at the slaughter establishment. All red meat species of food animals, including ostriches, rheas and emus, must be examined by the operator within 24 hrs of slaughter. Each animal shall be observed in motion. While in motion or at rest, both sides, the head and rear of each animal shall be examined. Control programs must be established by the operator to ensure the proper delivery of these activities. Operators must ensure that hazards associated with food animals are properly identified in their HACCP system and that proper CCPs are clearly identified.

The operator is responsible for segregating food animals showing a deviation from normal behaviour or appearance and to place them in designated (suspect) pens upon their arrival at the plant (except for rabbit, chicken, duck, goose, guinea fowl, partridge, pheasant, pigeon, quail or turkey). The lot identity, number screened and number of suspects should be recorded, preferably on form CFIA 1438.

Plant employees performing this function must have been trained to do so according to terms of the document entitled "Introduction to Antemortem for Plant Employees" (Annex I).

The operator is also responsible for segregating herds or flocks when it is brought to his attention that animals have received treatment prior to slaughter and a doubt exists whether or not the observed withdrawal time was sufficient to clear the medication from tissues. All animals with an history of having been treated with a veterinary drug or exposed to a chemical contamination in such a way that their tissues could be unfit for human food, must be held at ante-mortem and considered as suspect animals as defined in the section (c) suspects.

The operator shall :

(i) if the operator has not implemented a HACCP system (FSEP), develop, implement and maintain a control program; or

(ii) if the operator has implemented a HACCP system, reassess the HACCP plans to ensure the hazard associated with veterinary drugs is identified on the list of chemical dangers (FSEP Form 6 or equivalent) and that proper CCPs are clearly identified,

to ensure that animals received and slaughtered, and carcasses and their parts processed in the establishment are in compliance with the applicable requirements respecting the use of veterinary drugs in Canada. Additional specific controls are required respecting the use of hormonal growth promotants in veal calves; consult Chapter 5 of this manual for details.

(b) CFIA Antemortem Inspection

All food animals (including ostriches, emus and rheas) shall be inspected by an inspector while they are at rest and 5 to 10% of such animals, from several lots, shall be examined on both sides while in motion.

Food animals that are identified for partial dressing shall receive 100% inspection on both sides while in motion. Any abnormality noted during ante mortem inspection that may be related to a food safety concern (e.g. lumps-access etc.) will disqualify the animal from the partial dressing procedure. In the case of hogs, the provision for partial dressing shall only apply to normal healthy stock of market age or younger.

Records shall be kept indicating those lots examined in motion. This information could be indicated on the CFIA 1438. In the case of rabbits and poultry, observation in crates is sufficient for routine examination. The droppings present in the crates should also be observed. During this phase of antemortem inspection, all animals seen to be exhibiting evidence of disease or deviation from normal must be segregated and set aside for detailed veterinary inspection. All identified reactors must be segregated at the time of arrival at the establishment.

N.B.: For establishments exporting to the European Union (E.U.), or to countries demanding inspection to E.U. requirements, a veterinarian must perform antemortem inspection on all animals, both normal and abnormal (subject) animals.

Lots which pass initial antemortem inspection must be identified by means of a lot card, drive card or preferably, form CFIA 1438, all of which should record the following information:

(i) the number of animals in the lot

(ii) the time and date of inspection

(iii) the signature or initials of the inspector who performed the antemortem screening.

All animals screened out by the operator or held by the inspector are to be subjected to a detailed veterinary inspection and, when judged necessary, are to be suitably restrained for this purpose. Based on his findings, the veterinarian will make one of the following dispositions:

(i) the animal is to be permitted to proceed for normal slaughter;

(ii) the animal is to be set aside for rest and/or treatment, or to go through an appropriate withdrawal time if a veterinary medication residue is a cause of concern, prior to slaughter, and further antemortem inspection, as appropriate;

(iii) the animal is to be deemed a suspect and is to be set aside for separate slaughter, along with other suspects, preferably at the end of normal slaughter;

(iv) the animal is to be deemed a suspect but, for humane reasons, is to proceed for immediate slaughter;

(v) the animal is to be condemned.

(c) Suspects

(i) Identified reactors:

Antemortem inspection shall be performed while these animals are held in segregation.

(ii) other suspect animals:

Suspect animals include those that are held following the CFIA veterinary inspection and those signalled by the seller to the operator as being of an uncertain status regarding the absence of chemical contaminants or veterinary drug residues in their tissues.

As a rule, animals suspected of harboring residues and contaminants should not be slaughtered unless their slaughtering is discussed beforehand with a residue program network specialist. All details of the testing needed to clarify their status will have to be set before the slaughter, including the number and size of the samples to be collected, tests required, methods of analysis, name of laboratory, and cost recovery issues. Exception to this rule: the slaughter procedures of pre-test animals for the purpose of the Sulfa-On-Site program are explicitly described in the chapter 5.

Suspect animals are to be identified as "held" by eartag or tattoo following antemortem inspection. In the case of rabbits or poultry, the crate should be tagged. An antemortem examination report (CFIA 1438) is to be completed giving particulars such as description, identification of animal, details of findings, owner's name, address, etc.

Facilities must be provided to enable crippled animals to be transported to the kill floor without undue suffering. In the case of severely crippled animals where even this is not practical, the veterinarian may give permission for an animal to be stunned in the yard prior to immediate rapid transfer for bleeding. From the time an animal is stunned in the yards until its delivery to the slaughter floor, it must always be under inspectional control.

It is imperative that all suspects be properly identified throughout the slaughter process, i.e., from the yards or live animal receiving room to the final inspection station. Except for immediate slaughter for humane reasons, it is necessary to schedule suspects for separate slaughter, preferably at the end of the regular kill. This minimizes disruption of operations. Adequate cleaning and disinfection is required in all cases where the slaughter of a suspect animal may have caused contamination of the facility and equipment.

(d) Animals condemned on antemortem inspection

All animals condemned on antemortem inspection shall be identified by a tag or other device showing the word CONDEMNED. In addition, full details (animal identification, owner's name and address, reason for condemnation), should be entered on the antemortem examination report (CFIA 1438).

Following condemnation, animals are to be stunned or killed in the yards or live animal receiving room, and removed to the inedible section of the establishment. Stunned animals may be bled in the yards or live animal receiving room, provided there are adequate facilities to allow sanitary procedures (drain, washing facilities, etc.). Otherwise, such animals must be bled in the inedible section of the establishment.

All found deads are to be recorded and sent for rendering. Condemned animals, carcasses of such animals and found deads are not permitted to pass through the slaughter floor or other edible areas of the establishment.

(e) Ostrich

Personnel handling ostriches should be aware of the information contained in the training module for ratites.

4.3.5 Cleaning and disinfection

In addition to the slaughter floor, yards, driveways, etc., which have been used to hold or move suspect or condemned animals, are to be thoroughly cleaned and disinfected, where in the opinion of a veterinarian, this is necessary and practicable.

Trucks and crates used to convey animals for slaughter are to be thoroughly cleaned and disinfected under the supervision of an inspector.

4.4 Humane handling and slaughtering of food animals

4.4.1 Introduction and scope

Man has slaughtered animals and used them either for food and clothing or to feed other animals since his early days of existence. Early man could not always kill the animals he hunted in a humane manner, because he did not have the tools and he also didn't care.

Today, man has the tools and is conscious of the need to handle and slaughter animals with a minimum of pain and distress. The Meat Inspection Act and the Health of Animals Act provide legislated controls and penalties.

Voluntary codes of practice in relation to the humane handling of food animals are in the process of development. The Canadian Food Inspection Agency fully supports this process and will adopt the various codes as they are published. The recommendations made in each code should form the basis on which inspectors monitor and assess the procedures employed in transporting animals to registered establishments and their subsequent handling on the premises. Copies of a particular code may be obtained from Publications Division, Corporate Services Branch, Agriculture and Agri-Food Canada, Sir John Carling Building, 930 Carling Avenue, Ottawa, Ontario, K1A 0C5 with the following exceptions. The Sheep Code is obtainable from the Canadian Sheep Federation, 2435 Holly Lane, Suite 215, Ottawa, Ontario, K1V 7P2. The Venison Code is obtainable from the Canadian Venison Council, RR#1, Box 40, Site 6, Calgary, Alberta, T2P 2G4

4.4.2 Responsibilities and concerns

(a) Transportation companies

The persons or firms responsible for the pick up of food animals and their transportation and delivery to a slaughterhouse are fully responsible for the welfare of the animals from the time of loading until the time of unloading at the slaughterhouse.

(b) Operators of establishments

Operators of registered establishments and operators of domestic plants are fully responsible for humane preslaughter handling and for the humane stunning and slaughter of food animals on their premises.

(c) Inspectors

It is the responsibility of inspectors under the Health of Animals Regulations and the Meat Inspection Act to monitor:

1. the transportation of food animals;

2. the humane handling of food animals in registered establishments and domestic plants prior to slaughter; and

3. the humane stunning and slaughter of food animals in registered establishments and domestic plants.

Inspectors shall deal with violations as outlined in 4.4.6.

Transportation companies, operators of slaughterhouses and inspectors are not the only ones who are concerned with the humane aspect of animal handling and slaughter. It is also of concern to animal welfare organizations, to animal producers and their organizations, to the meat industry as a whole, to all levels of Government and to every concerned citizen.

4.4.3 Delivery of food animals to slaughterhouses

Animal transport including transport of food animals to slaughterhouses is subject to Part XII of the Health of Animals Regulations. The requirements under the above regulations include provisions in regard to:

• watering and feeding;
• loading and unloading;
• overcrowding;
• segregation of animals from different animal species;
• segregation of males and females from the same species;
• segregation of shod horses;
• drainage of urine from transport vehicle;
• ventilation;
• protection from inclement weather; and
• prevention of undue suffering of animals.

4.4.4 Preslaughter accommodation and handling of animals at slaughterhouses

(1) Structural facilities

Unloading docks, ramps, driveways, holding pens and preslaughter pens shall be constructed so as to facilitate the movement of, and prevent or minimize injuries to, food animals. (See Chapter 2) All holding pens shall be equipped to provide drinking water to animals. Some establishments employ preslaughter pens to assemble animals at the entry to runways leading to the knocking box. Since animals do not remain in these pens for a lengthy period of time, they are not considered to be holding pens. There is no need to provide watering facilities in these pens, provided that such pens will not be used to hold animals for more than 2 hours, other than in emergency situations. If it becomes necessary to hold animals in these pens in emergency situations, arrangements will have to be made to provide access to water. If animals are kept for more than 24 hours, feed shall also be provided.

All preslaughter facilities shall be properly maintained and shall be free of protruding nails, bolts, sharp corners and anything else that would likely contribute to the injury or discomfort of animals. Adequate facilities shall be maintained and utilized for the handling of crippled animals.

Preslaughter facilities in poultry and rabbit slaughter establishments shall be kept properly ventilated and provide necessary shelter against inclement weather.

(2) Handling procedures

The movement and handling of food animals during unloading and preslaughter holding shall be such that animals are exposed to a minimum of discomfort and excitement.

One of the main causes of inhumane treatment of food animals is the impatience generated in the handlers, when animals fail to move freely from one point to another. The impatience, in turn, gives rise to frustration which is then vented on the animals. Time constraints set on the loading or unloading of animals, or the necessity to present animals at the knocking box to keep pace with the slaughter line speed, also tend to overrule humane considerations.

In order to facilitate the smooth transfer of animals from one point to another, every measure should be employed to remove impediments to their movement. Therefore, the design and the equipment of facilities is of prime importance. Studies of animals behaviour have given rise to several recommendations which are incorporated into Chapter 2.

Also of prime importance in ensuring the human handling of animals is the need to allow adequate time for movement. As stated above, employees under pressure of time constraints are more likely to resort to unacceptable means of persuasion in order to move animals. If the facilities are inadequate or poorly designed and equipped, the time allowed for movement must be adjusted accordingly. Employees who fail, through no fault of their own, to deliver animals to a particular spot on time should not be held accountable.

The use of electric prods, canvas slappers and other approved devices employed in the movement of food animals shall be kept to a minimum to avoid excitement and injury to animals. Electrical prods shall be regulated to have the lowest effective voltage and shall not be applied to the anal or genital regions and, unless essential, to the facial area of an animal. The use of dogs in the movement of food animals on the premises of the slaughter establishment is prohibited.

Crippled animals, downers and obviously sick animals shall be identified, recorded on form CFIA 1438 and segregated from normal ambulatory animals and shall be dealt with expeditiously.

To reduce the need for handling and to prevent avoidable suffering of severely crippled or downer animals, such animals may be stunned and bled in public stockyards before subsequent transportation to a registered slaughter establishment for dressing, postmortem inspection and disposition, provided the following condition are met:

1. The severely crippled or downer animal receives antemortem inspection by an officials veterinarian (completes antemortem inspection report CFIA 1438 with his recommendation, i.e. condemned or to proceed for slaughter and marking the animal with a metal held tag or condemned tag appropriate).

2. The stunning of the animal is carried out by a method satisfactory under the Meat Inspection Act and Regulations.

3. The bleeding of the animal is conducted in a sanitary manner (hollow knife and bag method is recommended).

4. Stunning and bleeding are carried out in the presence of an inspector (he shall not the time of slaughter on the CFIA 1438).

5. The carcass of the slaughtered animal is forthwith transported in an enclosed watertight metal container (acceptable to an inspector) to a registered slaughter establishment located close to the stockyard. (Whenever possible, slaughter and transport should be arranged so that the carcasses arrive at the termination of the regular slaughter).

6. The CFIA 1438 is handed to an official veterinarian at the registered slaughter establishment on arrival of the carcass of the slaughtered animal.

7. Dressing of the carcass commences at the registered slaughter establishment within an hour of the time of slaughter.

8. Veterinary final postmortem and disposition of the carcass is carried out on all such carcasses.

It should be noted that meat products which are approved for human consumption from such carcasses are not eligible for export to any country.

4.4.5 Stunning and slaughter of food animals

(1) General considerations

Except for ritual slaughter, all food animals slaughtered in registered establishments and domestic plants shall be rendered insensitive (stunned) prior to slaughter. In ritual slaughter, properly restrained food animals may be slaughtered (bled) without stunning, provided the slaughter is carried out by experienced persons. Such slaughter shall be performed by a single cut which shall result in rapid, simultaneous and complete severance of the jugular veins and carotid arteries so as to cause rapid unconsciousness and exsanguination of the animal.

In the case of animals which are rendered unconscious by reversible electrical stunning, the stun to stick interval should not exceed 30 seconds. It should be noted that stunned animals regain sensory function prior to regaining motor function. Therefore, the absence of reflexes cannot be relied upon as an indicator of lack of sensory perception beyond this time frame. The time interval is less critical where stunning is accompanied by brain damage, e.g. use of captive bolt pistol, rifle, etc., or where irreversible electrical stunning is practised. However, even in these instances the stun to stick interval should be as short as possible.

With the exception of birds and rabbits, no food animals shall be hoisted or shackled prior to being rendered unconscious. Stunned food animals shall remain in a state of insensitiveness until death resulting either from exsanguination of the animal, or from stoppage of the heart action by other means.

(2) Slaughter facilities and equipment

The design of chutes, knocking boxes, restraining devices and other facilities shall be such that animals are provided with good footing and that direction reversal and injury is prevented. (See Chapter 2) The facilities and equipment must be suitable for handling of food animals of the species and size slaughtered. Only stunning equipment and devices which have been reviewed and accepted by the Food of Animal Origin Division shall be used. The stunning equipment shall be maintained in good working condition. The operators of stunning equipment shall be properly trained in its use.

No special restraining facilities are required for the ritual slaughter of birds or rabbits due to the slaughter of those food animals in a suspended position. For the ritual slaughter of all other species of food animals restraint by a device or means that will not cause avoidable injury or avoidable pain to the animal is a mandatory requirement. Operators not providing and using adequate means of restraint are prohibited from carrying out ritual slaughter of other than poultry or rabbits on their premises.

(3) Stunning methods

A number of different stunning methods have been found acceptable by the Food of Animal Origin Division. The choice of method is left to the operator. Generally the proper functioning of a stunning device and the skill of the operator of the equipment are more important than the method itself. Only the following methods may be used to humanely render an animal unconscious. One or more methods may be applicable to a species but in all instances the method must be demonstrably suitable and effective for the class of food animal it is being used on. All stunning devices require CFIA acceptance: The following methods to render an animal unconscious may be used:

(a) electrical stunning. These methods may be used on all animals but are most frequently used in the stunning of hogs, birds, and rabbits;

(b) stunning by exposure to a gas or a gas mixture;

(c) stunning by mechanical means. This includes the use of penetrating or non-penetrating percussion devices by which the food animal receives a blow to the head over the frontal lobe area of the brain. To achieve effective stunning with the use of both penetrating and non penetrating percussion pistols, the devices must be correctly positioned against the forehead of the animal (see Annex D for details) so only a single percussion discharge is used. Circumstances where repeated blows are observed on several animals shall call for a review to the stunning operator’s procedure as well as the equipment;

(d) food animals may also be killed (instead of rendered unconscious) by one of the methods set out in paragraph (a) to (c) or, in the case of a bird or a rabbit, by rapid decapitation.

Prohibitions:

Stunning by manual means, such as delivering a blow to the head with a hammer or similar device, is not permitted under any circumstance.

Where it is intended that a food animal will be passed for human consumption the following methods may not be used to humanely stun or render the animal insensible due to the risks posed from general dispersal of emboli which may contain brain tissue or foreign material such as hair and/or pathogenic microorganisms resulting in the adulteration of the carcass and its parts:

i) any penetrating percussion device which injects air into the cranial cavity;

ii) any pithing method used as a supplemental follow-up procedure to one of the approved stunning methods.

Non-penetrating percussion pistols must not be used on mature sheep or cattle. The mature anatomical and physiological properties of the animal’s forehead dissipates the force of the blow, often resulting in inadequate stunning.

Plant management of registered establishments and domestic plants is fully responsible for the training and supervision of personnel carrying out the stunning and slaughter of food animals on their premises. Well trained personnel, using stunning equipment in a skilful manner, are of paramount importance.

(4) Slaughter of reactors

All reactors shall be slaughtered separately and apart from the regular kill, and the identity of each animal carcass must be carefully preserved throughout the dressing operation. It is preferable to slaughter reactors at the end of day's kill, to be followed by thorough washing and disinfection of all equipment, walls and floors.

Slaughtering floors shall have adequate hand-washing facilities, including hot and cold water, soap and towels. These facilities must be readily available to all butchers and inspectors engages in handling reactors. Prompt and adequate first-aid treatment should be given to any employee who sustains a cut, no matter how minor, as such action can well prevent possible infection.

(5) Stunning ratites (ostrich, rhea, emu)

Antemortem inspection and stunning may occur on the truck or trailer, especially for non ambulatory birds. Emus may be restrained by having an experienced person flip them on their back. Ratites may be subdued prior to stunning by placing a bag over the head to exclude light.

Carbon dioxide may be delivered through a fitted mask to effect what has been reported to be very effective stunning. Alternatively, stunning may be performed by either a blow on the apex of the skull using a captive bolt pistol or by a non-reversible electrical stunning device. When using an electrical stunning device, operators must ensure that the electrical current passes directly through the bird’s brain at sufficient strength to ensure a non-reversible stun. Shackling may be accomplished either before or after stunning. In either case, caution is advised to avoid injury to operators by the bird’s legs.

4.4.6 Enforcement actions by inspectors

Compliance actions by inspection staff may be required in regard to delivery, pre-slaughter accommodation and handling, or stunning and slaughter of food animals. In all cases of non-compliance, the veterinarian in charge should gather information for possible investigation and enforcement actions, and discuss the situation with the Regional Veterinary Officer in order to establish the next steps. Legal action may be initiated by the Executive Director, Operations.

(1) Delivery of food animals to slaughterhouses

Violations of Health of Animals transportation regulations, such as overcrowding, careless exposure to inclement weather, or any circumstance which has resulted in unnecessary suffering of food animals, shall be reported to the Regional Veterinary Officer for further investigation. A copy of the investigation report should be sent to the Executive Director, Operations.

(2) Pre-slaughter accommodation and handling of food animals

Unsatisfactory conditions concerning animal holding facilities shall be brought to the attention of plant management before they become critical. Requests to plant management shall be documented with a copy to the Executive Director, Operations. Areas that do not comply with the requirements of the Meat Inspection Act and Regulations shall not be used.

Inhumane handling of food animals on the plant premises shall not be tolerated by an inspector. If the operator fails to take an effective corrective action, compliance action including halting of stunning and slaughter operations shall be taken.

(3) Stunning and slaughter of food animals

On an ongoing basis the inspection staff shall monitor the stunning and slaughter of food animals.

When an inspector observes inhumane treatment of food animals either due to malfunction of stunning equipment or due to operator carelessness or incompetence, the inspector shall immediately halt stunning and slaughter operations until management of the slaughter plant has taken effective corrective action.