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Agriculture

Consumers, producers to benefit from new oversight for B.C. meat inspection

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Agriculture

Consumers, producers to benefit from new oversight for B.C. meat inspection

Media Contacts
Robert Boelens
Government Communications and Public Engagement
Ministry of Agriculture
250 356-1674
250 882-2485 (mobile)
Media Contacts
Robert Boelens
Government Communications and Public Engagement
Ministry of Agriculture
250 356-1674
250 882-2485 (mobile)

Backgrounders

B.C. meat slaughter licences

The Meat Inspection Regulation requires:

  • animals are humanely handled and slaughtered;
  • carcasses are processed in a clean environment; and
  • carcasses are packaged and stored in ways that reduce contamination risks.

Class D licences:

  • Class D licences are available in only 10 regional districts prescribed in the Meat Inspection Regulation.
  • These are areas of the province where it is unlikely that Class A or B abattoirs will operate due to low population, low livestock numbers and transport challenges.
  • A Class D licence permits a holder to slaughter up to 11,340 kilograms (25,000 pounds) per year of their own animals and other peoples’ animals on farm.
  • The meat may be sold with appropriate permitting from health authorities at the farm gate, to retail outlets and temporary farm markets within the regional district in which the licence was issued.
  • Class D licence holders receive periodic site assessments and audits of operational slaughter records.

Class E licences:

  • Class E licences are available anywhere in the province, subject to conditions that are more restrictive than those for Class D.
  • Class E applicants must complete a feasibility study that clearly indicates lack of available slaughter services.
  • Class E licensing permits a holder to slaughter up to 4,536 kilograms (10,000 pounds) per year of their own animals only on farm.
  • The meat may be sold with appropriate permitting from health authorities at the farm gate, and to temporary farm markets within the regional district in which the licence was issued, but not to retail outlets.
  • Class E licence holders receive periodic site assessments and audits of operational slaughter records.

Class A and B licences:

  • Provincially licensed Class A and B slaughter establishments are found around the province.
  • Class A slaughter establishments are permitted to slaughter, cut and wrap meat products.
  • Class B slaughter establishments are permitted to slaughter only. 
  • Class A and B abattoirs are required to have a trained government meat inspector present to inspect each animal or flock before slaughter and each carcass after slaughter.

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