Chapter 12 - Guidance on animal welfare topics in the current Meat MOP

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Under the authority of the Meat Inspection Regulations, all operators in federally registered slaughter establishment must comply with the Animal Welfare requirements, including those that relates to receiving, ante-mortem examination procedures, and all stages of handling, stunning and bleeding of live food animals. The operator of the federally registered slaughter establishment is responsible to have written animal welfare control programs that are fully implemented as outlined in the Meat Hygiene Manual of Procedures (MOP) Chapter 12: Food Animal Humane Handling and Slaughter – Animal Welfare Requirements.

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Species-Specific Stunning Guidelines - Red Meat Species

Enforcement and authority of inspectors (by chapter)

MOP Chapter 1 - Introduction to the Meat Programs

MOP Chapter 3 - Pre-requisite Programs

MOP Chapter 17 - Ante and Post-mortem Procedures, Dispositions, Monitoring and Controls - Meat Species, Ostriches, Rheas and Emus

MOP Chapter 19 - Poultry Inspection Programs

Highlights of Meat Inspection Regulations, 1990 related to humane slaughter

Meat Inspection Regulations, 1990

  • Section 28 - Facilities and equipment
  • Section 28 (1) - Danger to other animals
  • Section 57 - Training of personnel
  • Section 61 - Humane treatment and slaughter of food animals
  • Section 62 - No animal shall be handled ... (avoidable pain)
  • Section 63 - Separation by species
  • Section 64 - Ventilation of holding pens
  • Section 65 - Water requirements
  • Section 66 - Flock sheet
  • Section 73 - Segregate and identify subjects
  • Section 75 - No slaughter of held animals without authorization
  • Section 77 - Religious slaughter exemption
  • Section 78 - Insensible prior to suspension for slaughter
  • Section 79 - Requirement for stun before bleed (acceptable stun methods)
  • Section 80 - Equipment must be effective and personnel must be trained

Other animal welfare regulatory standards and guidance

Animal welfare guidelines

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