Class A & B Licences
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.
- Provincial Abattoirs Code of Practice - August 2018 (PDF, 1 MB)
- Checklist for Provincial Slaughter Establishment Approval - June 2018 (PDF)
- Protocol for Approval of Mobile Docking Sites - June 2018 (PDF)
- Protocol for Provincial Abattoir Assessments and Licensing - March 2014 (PDF)
- Meat Plant HACCP Guidelines - August 2012 (PDF)
- Guidelines for the Safe Transportation of Carcasses, Poultry and Meat Products (PDF)
- Docking Site Application Form - June 2018 (PDF)
- Application for a Slaughter Establishment Licence - February 2016 (PDF)
- Application for Slaughter Establishment Assessment - April 2014 (PDF)
The B.C. Meat Inspection Program permits emergency slaughter of animals at a provincially licensed abattoir or on a farm when a Meat Hygiene Inspector is not present. In either of these situations, emergency slaughter must occur under the supervision of a veterinary practitioner. The Establishment Operator and Animal Producer Agent Emergency Slaughter Guidelines (PDF) detail the requirements and obligations for conducting emergency slaughter under the authority of the B.C. Meat Inspection Program when a Meat Hygiene Inspector is not present.
- Establishment Operator and Animal Producer Agent Emergency Slaughter Guidelines - September 2014 (PDF)
- Document for an Approved Emergency Slaughter at a Provincially Licensed Establishment - September 2014 (PDF)
- Document for an Approved Emergency Slaughter on Farm - September 23, 2014 (PDF)
- Guidelines for Veterinary Practitioners - August 2014 (PDF)