Step 2 of 5

Ministry of Agriculture, Food and Agribusiness

Business Profile – Abattoir and/or Freestanding Meat Plant

Fields marked with an asterisk () are mandatory.

You are filling out a responsive form, where available options may change based on previous responses.

Enter "NA" or "0" if the mandatory field does not apply.

Operator Information

Type of plant(required)

Days and Hours of Operation(required)

(not including designated slaughter hours; include hours of retail, shipping/receiving, processing). Enter in Format HH:MM)

Monday

(example 9:30 AM/PM or 11:30 AM/PM)

(example 9:30 AM/PM or 11:30 AM/PM)

Tuesday

(example 9:30 AM/PM or 11:30 AM/PM)

(example 9:30 AM/PM or 11:30 AM/PM)

Wednesday

(example 9:30 AM/PM or 11:30 AM/PM)

(example 9:30 AM/PM or 11:30 AM/PM)

Thursday

(example 9:30 AM/PM or 11:30 AM/PM)

(example 9:30 AM/PM or 11:30 AM/PM)

Friday

(example 9:30 AM/PM or 11:30 AM/PM)

(example 9:30 AM/PM or 11:30 AM/PM)

Saturday

(example 9:30 AM/PM or 11:30 AM/PM)

(example 9:30 AM/PM or 11:30 AM/PM)

Sunday

(example 9:30 AM/PM or 11:30 AM/PM)

(example 9:30 AM/PM or 11:30 AM/PM)

Plant Information

Seasonal operations

2. Seasonal operations(required)

Potable Water Source

4. Potable water source – municipal supply(required)

Water Treatment Used at Plant

13. Chlorination(required)
14. Ultraviolet Light (UV)(required)
15. Ultra-filtration(required)
16. Reverse Osmosis(required)
17. Ozone(required)
21. Treatment monitoring – Alarm System(required)
22. Treatment monitoring – Light System(required)
23. Frequency of treatment system monitoring(required)

Ice Used at Meat Plant

24. Ice used at meat plant(required)
25. Ice is manufactured at the plant by machine(required)
26. Ice is manufactured at the plant by other means(required)
28. Ice is purchased from an outside source(required)

(Example: name@example.com)

(Format must be 10 digits)

Method of Slaughter

29. Religious Slaughter – pre-cut stun(required)
30. Religious Slaughter – post-cut stun(required)
31. Religious Slaughter – no stun(required)
32. Captive bolt pistol(required)
33. Carbon dioxide(required)
34. Electrical(required)
35. Electric Knife(required)
36. Water Bath(required)
37. Zephyr(required)
38. Other(required)

Partial Dressing Processes

39. Hong Kong dressed poultry(required)
40. Skinned hogs(required)
41. Skinned poultry(required)
42. BBQ pig dressing(required)
43. Paschal Lamb(required)
44. Hide on goat(required)
45. Scalding and burning of ruminants(required)
46. Veal Identification(required)

Meat By-Products Harvested for Human Consumption

(Protocols May be Required) (only Required for Abattoirs)

48. Bile(required)
49. Brains(required)
50. Feet(required)
51. Giblet collection – poultry (heart, liver, gizzard)(required)
52. Heads/face skins(required)
53. Mammary glands(required)
54. Testicles(required)
55. Thymus (sweetbread)(required)
56. Blood (edible-for human consumption)(required)
57. Casings(required)
58. Lungs(required)
59. Pluck(required)
60. Spleen(required)
61. Stomach - hogs(required)
62. Tripe/Omasum/Abomasum(required)

Products Harvested NOT for Human Consumption

64. Pet Food(required)
65. Animal Food(required)
66. Parts for pharmaceutical, research or teaching purposes(required)

Poultry Chilling – Post Slaughter

68. Water Chilling(required)
69. Air Chilling(required)

Special Provisions (Protocols May be Required)

70. Non-Emergency slaughter(required)
71. Emergency slaughter(required)
72. Hunted Game(required)

Category 1 - Further Processing of Meat Products

73. Carcass aging(required)
74. Breaking (carcass or a part of a carcass)(required)
75. Boning(required)
76. Communition (i.e. grinding, flaking, chopping, mincing, dicing)(required)
77. Cutting(required)
78. Fabrication (pieces molded/shaped to from one piece)(required)
79. Marinating(required)
80. Slicing(required)
81. Tenderizing(required)
82. Cooking of ready-to-serve meat products for the purpose of immediate consumption(required)
83. Raw meat products (without nitrites, nitrates or phosphates) (e.g. fresh sausage)(required)
84. Partially cooked meat products (e.g. partially cooked chicken nuggets)(required)

Category 2

85. Canning (hermetically sealed, low acid)(required)
86. Dehydrating(required)
87. Curing(required)
88. Smoking(required)
89. Emulsifying(required)
90. Sausages (not fresh i.e cured, and one or more of the following: smoked, cooked, dried and fermented)(required)
91. Offal preparation(required)
92. Tripe preparation or processing (bleaching/scalding)(required)
93. Casing preparation(required)
94. Bile processing(required)
95. Blood products(required)
96. Processing reproductive organ(s)(required)
97. Mechanically separating meat or finely textured meat(required)

Category 2 - Ready-to-Eat (RTE) Meat Products

99. Fully-cooked, comminuted(required)
101. Fully-cooked, non-comminuted(required)
103. Sausages - Fermented(required)
105. Sausages - Dehydrated(required)
107. Sausages – Chemically acidified(required)
109. Sausages – Non-acidified(required)
111. Jerky, and similar products(required)
113. Whole muscle dry cured(required)
115. Assembled meat products (RTE) greater than 25% meat in product(required)

Category 2 - Cured

117. Cured(required)

Category 2 - Smoking

119. Smoking(required)

Details of Smokehouse Facility

121. Smoke generated internally in smokehouse(required)
122. Smoke generated externally in generator(required)
123. Use of liquid smoke(required)

Details of Inedible/Condemned Products

124. Outside renderer(required)
125. Frequency of pick-up(required)
126. Specified Risk Materials (SRM) renderer(required)
127. Frequency of pick-up(required)
128. Burial on premises(required)
129. Incineration on premises(required)
130. Composting (on premises)(required)
131. Composting (off premises)(required)
132. Landfill(required)

Specified Risk Material (SRM)

134. Handling Specified Risk Material(required)
135. CFIA permit to receive SRM(required)
137. CFIA permit to ship SRM(required)

Packaging Methods

139. Vacuum packaging(required)
140. Modified atmosphere packaging(required)

Market Profile

141. Food Service(required)
142. Catering(required)
143. Wholesale of meat products(required)

Animals Slaughtered

Animals Slaughtered(required)

Declaration

(Example: name@example.com)

Summary

Note: To make changes to the information below, please click the “Back” button (at the top of this page) to access previous pages or “Edit Section” to make corrections.

Error!

Thank you for your Submission.

Form Submission: