Meat Inspection Act

This Act provides for inspection and licensing of abattoirs and meat processors to ensure a safe and wholesome product to the people of Alberta, as well as provide market access that was not previously available.

Part II Registration, Licensing, Maintenance, Operations & Thermal Processing

Under Part II of the regulations, "Registration, Licensing, Maintenance and Operations" of the Meat Inspection Act, it is a requirement that every registered establishment in which food animals are slaughtered have;

• loading and unloading facilities
• outside shipping and receiving areas that are paved and adequately drained
  
• a separate area to accommodate crates or pens for
  a) the housing and inspection of food animals
  b) segregation of animals where necessary
  c) holding of condemned, suspect, injury, or sick animals
  
• facilities and equipment for
  a) restraining food animals for ante mortem
  b) conveying injured or disabled animals in a humane manner
  c) slaughtering condemned food animals
  
• facilities with secure footing for food animals during movement

Part III Examination, Inspection, Humane Treatment & Slaughter, Packaging & Labelling

Under Part III of the regulations, "Inspection, Packaging and Labelling" of the Meat Inspection Act, it is stated that all those engaged in the handling and slaughtering of food animals shall not subject the animals to avoidable distress or pain. The use of goads and electrical pods is restricted. Animals shall be separated by species, if diseased or injured or potentially dangerous. Holding pens shall provide adequate ventilation, space, potable water, and feed if the animal is held for more than 24 hours.

Personnel dealing with the inspection of live animals and meat at federally inspected packing plants have authority to enforce the Meat Inspection Act. Veterinarians and lay inspectors are employed by Agriculture and Agri-Food Canada in these positions. The RCMP has authority to enforce the Meat Inspection Act.