Appendix 3 – Animal Welfare at Slaughter PCI Implementation Verification Tasks

Note

In order to demonstrate compliance with the Safe Food for Canadians Regulations (SFCR), licence holders may follow the interpretive guidelines and industry guidance. This operational guidance document summarizes the expected performance criteria available in animal welfare at slaughter interpretive guidelines and industry guidance.

When the licence holders do not follow the Canadian Food Inspection Agency (CFIA) guidance mentioned above and present a different means of meeting SFCR requirements, the inspectorate may consult with their Area Operational specialists to verify the validity of the approach and request guidance from the Operational Guidance and Expertise (OGE) Subject Matter Experts (SME).

Under the SFCR paragraph 88, licence holders who handle (including receive) and slaughter food animals are required to implement a written Preventive Control Plan (PCP) for animal welfare.

The purpose of this document is to provide guidance to CFIA inspection staff on Preventive Control Inspection (PCI) procedures related to verifying that licence holders meet the regulatory requirements for PCP implementation related to animal welfare at slaughter.

On this page

Table 1: Recording inspection data in the Digital Service Delivery Platform (DSDP)

Inspection trigger

Choose appropriate selection from the following:

  • Preventive Control Inspection plan
  • Incident response

Business line

Food

Program

Meat hygiene

Commodity group

Leave it blank

Commodity sub-group

Leave it blank

Commodity type

Leave it blank

Product

Leave it blank

Inspection case

Preventive Control Inspection plan

Task type

Preventive Control Inspections

Inspection task level 1

Implementation Verification

Inspection task level 2

Choose appropriate task from the following

  • Animal Welfare, Handling
  • Animal Welfare, Stunning & Bleeding
  • Animal Welfare, Ritual Slaughter Without Pre-slaughter stunning
  • Animal Welfare, Facilities & Equipment

Inspection task details

Leave it blank

Animal Welfare, Handling

This section applies to the humane handling of food animals before slaughter and includes:

  • receiving and assessing the food animals in the conveyance or in crates on the conveyance upon arrival at the establishment and monitoring the conditions and the food animals while they are waiting to be slaughtered outside the facility
  • unloading of the food animals, or the crates containing the food animals, into the facility
  • handling of the food animals, or the crates containing the food animals, at the establishment (handling begins outside the facility in some cases, for example some horses slaughter establishment)
  • moving/driving food animals through the facility
  • if applicable, removing the food animals from the crate

Legal authorities

SFCR 49, 70(4), 71(1)(a), 86(1), 88, 89(1)(d)(viii)(e), 127, 128, 129, 130(1)(2)(3)(4)(a), 131, 132, 133, 134, 135(1)(b), 136, 137, 140(b), 166(1)(b)(i)(ii)

Reference documents

Outcome

Licence holder meets the regulatory requirements related to humane handling of food animals.

Rationale

Improper handling of food animals can cause them avoidable suffering, injury or death.

Performance criteria

The licence holder must handle (including receive) a food animal at the establishment in a manner that does not cause it avoidable suffering, injury or death and must not subject it to any condition that may cause such suffering, injury or death.

To meet the performance criteria, the licence holder must demonstrate the following:

for all species:

  • animal handlers handle food animals in the establishment in a manner and under circumstances in which the equipment used will not cause avoidable suffering, injury or death to the food animals
  • food animals are handled at the establishment in a manner that prevents avoidable suffering, injury or death and are not subjected to any condition that may cause such suffering, injury or death
  • food animals are not hit with a whip, prod or any other object
  • food animals, except game animals, are assessed on their arrival at the establishment by the licence holder for signs of suffering or injury
  • food animals, including game animals under direct control of the licence holder, are monitored on a regular basis after their arrival, including assessing the conditions to which they are subjected in the establishment that may cause avoidable suffering, injury or death
    • immediate corrective actions are taken if the licence holder determines that conditions exist that may cause avoidable suffering, injury or death to food animals, including game animals under direct control of the licence holder
    • food animals, including game animals under direct control of the licence holder, showing signs of suffering are immediately taken care of to alleviate their suffering.
      Refer to Animal Welfare, Stunning & Bleeding task of this document for slaughter and humane killing of animals.
  • sufficient space and ventilation are provided to the food animals to prevent their suffering, injury or death
  • the veterinary  inspector is notified if a food animal has to be removed from the establishment
  • if a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after an ante-mortem inspection that any meat product that would be derived from a food animal could not be identified as edible and condemns the food animal, a licence holder must:
    • segregate the food animal with other condemned food animals or isolate the food animal if, because of its condition, it presents a risk to other food animals or it requires protection from other food animals
  • for every food animal that is found dead at the time of its arrival at the establishment or that dies in the establishment other than by slaughter or by being humanely killed (refer to Animal Welfare, Stunning & Bleeding task of this document for slaughter and humane killing of animals), the licence holder prepares documents that set out:
    • the date and time that the food animal was found dead
    • its identification number or any other information that identifies it

for food animals – other than food animals that are confined in crates:

  • no electric prod is applied unless:
    • it is done for the purpose of causing the animal to move and there is no reasonably practicable alternative to the application of the prod
    • the food animal is a pig or a bovine
    • the prod is applied to the lateral portion of the rear leg muscles between the hock joint and the hip joint
    • the food animal has sufficient space to move forward
    • the food animal's ability to move is not compromised
    • the prod is applied in a manner that does not cause the animal avoidable suffering, injury or death
  • food animals are segregated or isolated as required:
    • food animals of different species are segregated
    • a sick or injured food animal is segregated with other sick or injured food animals or is isolated if, because of its condition, it presents a risk to other food animals or it requires protection from other food animals
    • a food animal that may cause suffering, injury or death to other food animals because of their nature, temperament, gender, weight, age or any other cause is isolated
  • access to water or other source of hydration that does not present a risk of injury to the health of the food animals and in adequate quantity, temperature, pH and pressure is provided as soon as the food animals are unloaded at the establishment
  • access to feed is provided to the food animals within 24 hours after they are unloaded at the establishment
  • the veterinary  inspector is notified if a food animal has to be kept at the establishment for more than 7 days

for food animals confined in crates:

  • access to feed, water or other source of hydration that does not present a risk of injury to the health of the food animals and in adequate quantity, temperature, pH and pressure is provided to the food animals within 24 hours after they arrive at the establishment

Verification activities

Refer to Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Animal Welfare, Handling task:

Document/records review

Review a representative cross-section of the document/records to verify that:

  • performance criteria, as stated above, are met for the documentation on food animals found dead on arrival at the establishment or that died at the establishment other than by slaughter or by being humanely killed
  • the records reflect non-compliant situations observed by CFIA
  • the licence holder is effectively able to identify non-compliances, take corrective actions and prevent re-occurrence
  • documents reflect the conditions observed on-site

On-site: observation and interview

  • observe the activities related to the handling of the food animals and at least 1 person conducting these activities and verify that the performance criteria stated above are met
  • if needed, interview at least 1 person responsible of the handling of food animal to verify if they understand and are following procedures as set out by the licence holder, including the action to be taken if they find that animals are suffering or exposed to any condition that may cause such suffering, injury or death

Animal Welfare, Stunning & Bleeding

This section applies to humane slaughter of food animals and includes:

  • restraining of the food animals (including suspension of conscious birds, other than ostriches, rheas or emus, immediately before stunning)
  • stunning of the food animals (including humane killing)
  • suspension of the unconscious food animals
  • slaughtering/bleeding of the food animals until their death and before the start of dressing procedures (including the entry into the scald tank)

Legal authorities

SFCR 88, 86(1), 89(1)(d)(viii)(e), 127, 128, 130 (4)(b)(c), 131(c)(ii)(iii), 135(1)(b), 140(c), 141, 142, 143, 166(1)(b)(i)(ii)

Reference documents

Outcome

Licence holder meets the regulatory requirements related to humane stunning and bleeding of food animals.

Rationale

Improper stunning and bleeding of food animals can cause them avoidable suffering, injury or death.

Performance criteria

The stunning and bleeding of food animal must be done in a manner to prevent avoidable suffering of the food animal. The outcome is that the food animal is render unconscious immediately (mechanical or electrical) or rapidly (gas) and in a manner that prevents it from regaining consciousness before death or slaughter.

To meet the performance criteria, the licence holder must demonstrate the following:

for all species:

  • animal handlers (including any person who is involved in the humane killing, stunning and bleeding) handle (including humanely kill, stun and bleed) food animals in the establishment in a manner and under circumstances in which the equipment used will not cause avoidable suffering, injury or death to the food animals
  • each food animal is stunned and bled (including humanely killed) at the establishment in a manner that does not cause it avoidable suffering or injury and is not subjected to any condition that may cause such suffering or injury
  • food animals, including game animals under direct control of the licence holder, showing signs of suffering are immediately either humanely killed or slaughtered according to the regulations
  • before bleeding, a food animal, other than a game animal, is rendered unconscious in a manner that prevents it from regaining consciousness before death or slaughter it by:
    • delivering a blow to the head with a mechanical device in a manner that causes an immediate loss of consciousness
    • applying an electrical current in a manner that causes an immediate loss of consciousness
    • exposing it to a gas or a gas mixture in a manner that causes a rapid loss of consciousness
  • after bleeding has started, no cut is made as long the food animal shows signs of sensibility that may indicate a potential return to consciousness that is the food animal must be dead before dressing of its carcass is started
  • if a veterinary inspector, or an inspector under the supervision of a veterinary inspector, determines after an ante-mortem inspection that any meat product that would be derived from a food animal could not be identified as edible and condemns the food animal, a licence holder must:
    • humanely kill the food animal
  • for every food animal that is humanely killed, the licence holder prepares documents that set out:
    • the date and time that the food animal was humanely killed
    • its identification number or any other information that identifies it

for mammalians and ratites:

  • no food animal is suspended unless it is rendered unconscious or slaughtered according to the regulations or before it is humanely killed

for birds excluding ratites:

  • a bird, other than an ostrich, rhea or emu, may be suspended by its legs immediately before it is rendered unconscious or slaughtered according to the regulations or immediately before it is humanely killed

Verification activities

Refer to Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Animal Welfare, Stunning and Bleeding task:

Document/records review

Review a representative cross-section of the document/records to verify that:

  • performance criteria, as stated above, are met for the documentation of food animals humanely killed at the establishment
  • the records reflect non-compliant situations observed by CFIA
  • the licence holder is effectively able to identify non-compliances, take corrective actions and prevent re-occurrence
  • documents reflect the conditions observed on-site

On-site: observation and interview

  • observe the stunning and bleeding or the humane killing of the food animals and observe at least 1 person conducting these activities and verify that the performance criteria stated above are met
  • if needed, interview at least 1 person responsible of the stunning and bleeding or the humane killing of food animals to verify that they understand and are following procedures as set out by the licence holder, including the action to be taken if they find that animals are suffering or exposed to any condition that may cause such suffering, injury or death

Animal Welfare, Ritual Slaughter Without Pre-slaughter Stunning

This section applies to ritual slaughter without pre-slaughter stunning of food animals and includes:

  • restraining of the food animals immediately before the ritual cut
  • the ritual cut
  • suspension of the unconscious food animals
  • bleeding of the food animals until its death and before the start of dressing procedures (including the entry into the scald tank)

Note that all regulatory requirements relating to Animal Welfare at slaughter apply when the licence holder chooses to perform ritual slaughter of food animals without pre-slaughter stunning (refer to Animal Welfare, Handling and Animal Welfare, Facilities & Equipment tasks of this document when verifying these regulatory requirements).

Also note that the licence holder may choose to stun the food animal. In this case, the verification of the regulatory requirements will be carried out as described below:

  • when stunning is done immediately after the ritual cut:
    • for restraint and ritual cutting requirements, refer to this task
    • for humane stunning and bleeding requirements, refer to Animal Welfare, Stunning & Bleeding task of this document
  • When stunning is done immediately before the cut, refer only to the Animal Welfare, Stunning & Bleeding task of this document.

Legal authorities

SFCR 86(1), 88, 89(1)(d)(viii)(e), 127, 128, 135(1)(b), 142, 143, 144

Reference documents

Outcome

Licence holder meets the regulatory requirements related to ritual slaughter without pre-slaughter stunning of food animals.

Rationale

Improper ritual slaughter without pre-slaughter stunning of food animals can cause avoidable suffering, injury or death.

Performance criteria

The restraint of the food animal, the ritual cut and the post-cut management, must be done in a manner to prevent avoidable suffering of the food animal during ritual slaughter without pre-slaughter stunning, since the time to reach unconsciousness without prior stunning can be variable between food animal species and even between individuals within a species. The outcome is that the food animal achieves unconsciousness as rapidly as possible before being suspended.

To meet the performance criteria, the licence holder must demonstrate the following:

  • animal handlers (including any person who is involved in the ritual slaughtering without pre-slaughter stunning) handle food animals in the establishment in a manner and under circumstances in which the equipment used will not cause avoidable suffering, injury or death to the food animals
  • food animals are ritually slaughtered at the establishment in a manner that prevents avoidable suffering or injury and they are not subjected to any condition that may cause such suffering or injury
  • after bleeding has started, no cut is made as long the food animal shows signs of sensibility that may indicate a potential return to consciousness that is the food animal must be dead before dressing of its carcass is started
  • no food animal is suspended before it is ritually slaughtered without pre-slaughter stunning in accordance with these requirements:
    • the food animal is restrained
    • 1 continuous, fluid cut with a knife is administered, without lifting the knife off the food animal, which results in the rapid, simultaneous and complete severance of the jugular veins and carotid arteries, and causes the animal to bleed immediately
    • the food animal is bled rapidly and completely, to render it unconscious in a manner that prevents it from regaining consciousness before death

Verification activities

Refer to Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Animal Welfare, Ritual Slaughter Without Pre-slaughter Stunning task:

Document/records review

As needed, review a representative cross-section of the records to verify that:

  • the records reflect non-compliant situations observed by CFIA
  • the licence holder is effectively able to identify non-compliances, take corrective actions and prevent re-occurrence
  • documents reflect the conditions observed on-site

On-site: observation and interview

  • observe the activities related to the ritual slaughter of the food animals and observe at least 1 person conducting these activities and verify that the performance criteria stated above are met
  • if needed, interview at least 1 person responsible of the ritual slaughter of food animal to verify if they understand and are following procedures as set out by the licence holder, including the action to be taken if they find that animals are suffering or exposed to any condition that may cause such suffering, injury or death

Animal Welfare, Facilities & Equipment

This section applies to the buildings/facilities and equipment used during pre-slaughter and slaughter activities (including ritual slaughter without pre-slaughter stunning).

Note that buildings include the slaughter establishments which may include their land and surroundings and the facilities where regulated activities are conducted.

Facilities also include:

  • livestock pre-slaughter/pre-stun and suspect/held pens
  • holding and unloading areas
  • stunning and bleeding areas

Legal authorities

SFCR 49, 53(a)(c)(e)(f), 55, 57(b)(i)(iv)(c)(i)(ii)(d), 58(1)(3), 63(1), 64(d), 65(1)(2)(d), 86(1), 88, 89(1)(d)(viii)(e), 127, 128, 135(2)

Reference documents

Outcome

Licence holder meets the regulatory requirements related to buildings/facilities and equipment used for the handling, stunning and bleeding of food animals (including ritual slaughter without pre-slaughter stunning).

Rationale

Improper building/facilities design, construction and maintenance can cause avoidable suffering, injury or death to food animals.

Improper design, construction, installation, maintenance and use of equipment can cause avoidable suffering, injury or death to food animals.

Performance criteria

Considering that:

  • proper building/facilities design, construction and maintenance prevent or mitigate the risk of avoidable suffering, injury or death of food animals during pre-slaughter and slaughter activities
  • separation or control between incompatible animals helps to prevent the risk of avoidable suffering, injury or death of food animals

Considering that:

  • poor design, construction and installation can impair maintenance of equipment and may lead to avoidable suffering, injury or death of the food animals
  • improper maintenance and use of equipment may lead to avoidable suffering, injury or death of the food animals
  • improper calibration of controlling/measuring devices may lead to avoidable suffering, injury or death of the food animals

To meet the performance criteria, the licence holder must demonstrate the following:

buildings/facilities:

the licence holder must ensure that the buildings/facilities used for pre-slaughter and slaughter activities are designed, constructed, maintained and used to meet regulatory requirements

for all species:

  • the interior of any facility or conveyance where a food animal is intended to be slaughtered must be:
    • designed, constructed and maintained in such a manner that:
      • the size and layout is adequate to accommodate the activity being conducted and the equipment used in the activity
    • constructed of, and maintained using, materials that are:
      • suitable for their intended use
      • appropriate for the food animal and for the activity being conducted
    • of sound construction and in good repair
  • there are separate areas in the establishment for:
    • keeping, examining and inspecting food animals
    • humanely killing food animals
  • an establishment where a food animal is intended to be slaughtered is equipped with natural or artificial lighting that is appropriate for the food animal and the activity being conducted
  • the facility or conveyance where a food animal is intended to be slaughtered is equipped with a ventilation system that functions as intended
  • the temperature and humidity level in a facility or conveyance where a food animal is intended to be slaughtered must be maintained at levels that are appropriate for the food animal and for the activity being conducted
  • if the facility or conveyance is equipped with a heating, cooling or humidity-control system, the system must function as intended
  • no food animal is subjected to any condition at the establishment that may cause avoidable suffering, injury or death of the food animal
  • during pre-slaughter and slaughter activities, only areas of an establishment that are designed, constructed and maintained in such a manner that they will not cause avoidable suffering, injury or death to the food animal, are used

all species except birds and rabbits in containers:

  • the interior of any facility or conveyance where a food animal is intended to be slaughtered must be designed, constructed and maintained in such a manner that any floors provide or permit good drainage, except if there is no risk of liquid accumulation
  • there are separate areas in the establishment for:
    • segregating food animals of different species
    • segregating a sick or injured food animal with other sick or injured food animals or isolating a sick or injured food animal if, because of its condition, it presents a risk to other food animals or it requires protection from other food animals
    • isolating a food animal that may cause suffering, injury or death to other food animals because of its nature, temperament, gender, weight, age or any other cause
    • holding food animals that show a deviation from normal behavior, physiology or appearance
    • segregating the food animal with other condemned food animals or isolating the food animal if, because of its condition, it presents a risk to other food animals or it requires protection from other food animals
  • floors and fixed ramps, gangways and chutes that are used by food animals in the establishment must provide secure footing and must not present a risk of injury to the food animals during movement

equipment:

the licence holder must ensure that all equipment (including conveyances where food animals are slaughtered) used for the pre-slaughter and slaughter activities meet the regulatory requirements

Note that the term "conveyance or equipment" is not specifically defined in the Safe food for Canadians Act (SFCA) nor in the SFCR. In general terms, "conveyance or equipment" refers to anything that is used within the establishment to handle or slaughter a food animal.

Examples of conveyances or equipment include:

  • mobile ramps, gangways and chutes used within the facility
  • handling equipment
  • restraining equipment
  • slaughter equipment such as stunning devices
  • containers/crates/gondolas used for gas stunning
  • rails, rail supports and conveyors
  • physical structure or means of transport within the establishment facilities where food animals are slaughtered

for all species:

  • any conveyance or equipment that is used for the food animal pre-slaughter and slaughter activities must:
    • be appropriate for the food animal and for the activity being conducted
    • be constructed of, and maintained using, materials that are suitable for their intended use
    • function as intended
    • be accessible and, if necessary for its cleaning, sanitizing, maintenance or inspection, able to be easily disassembled
  • no food animal is subjected to any condition at the establishment that may cause avoidable suffering, injury or death to the food animal
  • a licence holder who handles a food animal during any pre-slaughter and slaughter activities they conduct in the establishment do so under circumstances in which the equipment that is used will not cause avoidable suffering, injury or death to the food animal
  • during pre-slaughter and slaughter activities, only equipment for the handling of a food animal that are designed, constructed and maintained in such a manner that they will not cause avoidable suffering, injury or death to the food animal, are used

for mammalians and ratites (excluding rabbits):

  • equipment for restraining food animals during their handling, their assessment, their ante-mortem examination and their inspection is present

for all species excluding birds and rabbits in containers:

  • mobile ramps, gangways and chutes that are used by food animals in the establishment must provide secure footing and must not present a risk of injury to the food animals during movement

Verification activities

Refer to Operational guidance – Food Animal Slaughter – Preventive Control Inspection – Implementation Verification, Appendix 5 for guidance on the PCI tasks to be added to a weekly PCI case and how to manage weekly PCI cases when a non-compliance is observed while performing a PCI task.

When performing the Animal Welfare, Facilities & Equipment task:

Document/records review

As needed, review a representative cross-section of the records to verify that:

  • the records reflect non-compliant situations observed by CFIA
  • the licence holder is effectively able to identify non-compliances, take corrective actions and prevent re-occurrence
  • documents reflect the conditions observed on-site

On-site: observation and interview

  • observe building/facility exterior and surroundings and verify that the performance criteria are met
  • observe building/facility interior structure, lighting, ventilation and temperature and humidity control system and verify that the performance criteria are met
  • observe the equipment used for the food animal pre-slaughtering or slaughtering activities and verify that the performance criteria are met
  • if needed, interview at least 1 person responsible of the buildings/facilities and the equipment design and maintenance to verify if they understand and are following procedures as set out by the licence holder, including the action to be taken if they find that food animals are suffering or exposed to any condition that may cause such suffering, injury or death
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