Other organizations and resources

Review the following resources for more information regarding meat production in B.C., and to ensure you are in compliance with requirements set by other authorities.

Review the following resources for more information regarding meat production in B.C., and to ensure you are in compliance with requirements set by other authorities.

BC Ministry of Agriculture and Food

• For information regarding abattoir funding, permitting, training, labour, insurance, industry groups or support for Indigenous or woman-owned businesses, visit the ministry's Resources for abattoirs
• For information about species-specific business requirements, practices, and standards, visit the Ministry’s Animal Production page
• Refer to our traceability page to learn more about proper animal identification and tagging
• For poultry and livestock carcass disposal, refer to the Ministry’s Mortality Management page
• SRM Disposal
• Premises ID Registration
• Refer to our Agriculture and Seafood Programs page to learn more about Ministry programs that support business development, marketing, income protection and environmental sustainability
• For further information about applying for a slaughter establishment licence please contact the Meat Inspection Program

Water testing

• For potable water testing, find a list of PHO approved Laboratories on the CDC’s Public Health Laboratory page
• For more information on potable water testing, contact your Drinking Water Officer through your health authority

Agricultural Land Commission

Information regarding use of agricultural land within the Agricultural Land Reserve and the issuing of non-farm use permits, contact the Agricultural Land Commission.

BC Ministry of the Environment

Information regarding the disposal of liquid and solid waste at slaughter establishments, as well as the Slaughter and Poultry Processing Code of Practice:

• Slaughter and Poultry Processing

BC Centre for Disease Control

Information related to the safe transport of carcasses, and guidelines for cutting and wrapping of uninspected meat:

• Meat, Poultry and Eggs Guidelines

Canadian Food Inspection Agency

The federal Health of Animals Regulation (C.R.R., c. 296) requires that every person who slaughters, cuts up or debones cattle for human consumption as food must ensure the specified risk material (SRM) has been removed and stored properly:

• CFIA Guidance on Specified Risk Material

Regional districts and local governments

For information related to zoning and other local requirements, contact your municipality or regional government.

Regional health authorities

For general information regarding sewage, further processing and becoming a food premises, contact your regional health authority.