Class A & B Licences

The provincial government oversees the issuance of Class A and Class B licenses under the Meat Inspection Regulation (MIR) of the BC Food Safety Act.

Provincially licensed Class A or B slaughter establishments are found around the province.

Slaughter establishments that are provincially licensed are only permitted to sell their product within the province. Class A slaughter establishments are permitted to slaughter and cut and wrap meat products. Class B slaughter establishments are permitted to slaughter only. Abattoirs are required to have the presence of a trained government meat inspector to inspect each animal (livestock) or flock (poultry) beforehand and each carcass after slaughter.

Resources

Application Forms

Emergency Slaughter

The B.C. Meat Inspection Program is authorized to permit the emergency slaughter of an animal(s) at a provincially licensed abattoir or on farm, when a Meat Hygiene Inspector is not present. In both these situations, the emergency slaughter must occur under the supervision of a veterinary practitioner. The Establishment Operator and Animal Producer Agent Emergency Slaughter Guidelines (PDF) provides establishment operators and or animal producers or agents with detailed guidelines on the requirements and obligations of conducting an emergency slaughter under the authority of the B.C. Meat Inspection Program when a Meat Hygiene Inspector is not present.