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

This page has been archived

This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

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

Other animal welfare regulatory standards and guidance

Animal welfare guidelines

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