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In 2010, the Ministry of Health established a steering committee to develop a report with options for a new provincial meat inspection system. This process, entitled the B.C. Abattoir Inspection Review, was a collaborative effort of the Ministry of Health, Ministry of Agriculture, BC Centre for Disease Control and BC Food Processors Association. For more information, see Consultations to Develop a New Provincial Meat Inspection System.
British Columbia has a system for ensuring that meat produced in B.C. is safe for consumers, while providing enough slaughter and meat processing capacity for the entire province. This system is governed by the Meat Inspection Regulation (MIR).
The MIR ensures that animals are humanely handled and slaughtered; carcasses are processed in a clean environment; and meat is packaged and stored in ways that reduce contamination risks. Conditions in the meat processing sector have been transformed and modernized significantly as a result of this regulation, and the number of licensed slaughter plants in B.C. has increased significantly since its introduction.
The MIR establishes several classes of provincial slaughter licences. Class A licenses permit both slaughter and cut-and-wrap services. Class B licences permit slaughter only. Amendments to the regulation in April 2010 introduced a graduated licensing system that includes two new licences (Class D and Class E) designed to support local livestock and meat production in B.C.'s more remote and rural communities.
Regulatory changes also included phasing out the Class C licence, which was temporarily issued to enable meat processors to transition to full licensing, and enhanced ticketing provisions for violations of the MIR.
The Class E licence allows on-farm slaughter of a small number of animals annually (1-10 animal units) for direct sale to consumers. Sales are restricted to the regional district in which the meat was produced, and operators are only permitted to slaughter their own animals.
The Class D licence allows on-farm slaughter of a larger number of animals (1-25 animal units) for direct sale to consumers or retail sales to secondary food establishments (e.g., restaurants and meat shops) within the boundaries of the regional district where the meat was produced. Class D licence holders may slaughter their own or other peoples' animals. Class D licences are only available in 10 provincially designated regional districts (designated areas).
Note: One animal unit means: combined weight, when measured alive, of 1000 lbs (454 kg) of meat (e.g., beef, poultry, bison, etc.)
To learn more about Class D and E licence applications, see How Do I Apply for a Class D or E Licence?
Class C licences were a temporary measure that enabled slaughterhouse operators who were making the transition to a full Class A or B licence to slaughter without an approved facility or government inspection. This transitional phase was necessary to ensure that all B.C. communities had continued access to slaughter services. However, allowing the transitional phase to continue indefinitely would undermine the long-term food safety goals of the MIR, and threaten the economic viability of the fully licensed facilities. The 2010 amendments established that no new Class C licences would be issued as of June 1, 2010. Since then, many Class C license holders have successfully transitioned to Class A or B licences. Currently only one Class C licence remains in the province.
Ten ticketing provisions have been introduced to help environmental health officers and meat inspectors address illegal meat sales and lack of compliance with other requirements under the MIR. They will be applied as part of a progressive enforcement plan that focuses on providing education and warnings first, and uses ticketing only in cases of serious, repeated or flagrant violation.
For more information, please contact your regional health authority.
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