An Introduction to Selling and Buying BC Meat: What You Need to Know A Guide to BCs Meat Inspection

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An Introduction to Selling and Buying BC Meat
What You Need to KnowA Guide to BCs Meat
Inspection Regulatory SystemUpdate and Overview
Presented by Kathleen Gibson, Small Scale Meat
Committee Coordinator for Maria Castro September
23, 2005
BC Food Processors Association
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Purpose of the Guide

• Provide a plain English guide to BCs meat
  inspection regulatory system for all
  stakeholders, accessible on a user-friendly
  website and in print
• Clarify for all stakeholders, including the
  general public, about the requirements of BCs
  meat inspection system
• Access to resources further information,
  contacts, professional help and advice

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Development of the Guide

• Requested by Small Scale Meat Committee members
  Jan 2005
• Maria Castro hired April 2005
• Pulling many threads together
• Continuing to resolve answers to questions

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Audience

• The Guide provides information to a wide audience
  including 
• Livestock Producers
• Abattoirs / Slaughterhouses
• Cut and Wrap Plants / Further Processors
• Chefs and Restaurant Buyers
• Institutional Buyers
• Wholesalers
• Retailers
• Farmers Markets
• Consumers

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Introduction

• What has changed?
• Current situation
• Situation after September 2006
• Who this Guide is for
• Who produced this Guide

BC Food Processors Association
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For Livestock Producers

• The Meat Inspection Regulation
• Meat for Personal Use, Meat for Sale, Stamps and
  Labelling, Meat not for Human Consumption
• Provincial or Federal Abattoir?
• How to Find a Licensed Abattoir
• Selling Meat Farm Direct
• Clean Animals, Clean Meat
• Specified Risk Materials (SRMs)
• National BSE Surveillance Reimbursement Program
• Animal Identification Tags, Branding
• Slaughter of Organically Raised Animals
• Kosher and Halal Slaughter
• Welfare of Farm Animals
• Supply Management and Marketing Boards
• Game Farming
• Municipal Bylaws and Zoning
• Environmental Protection

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For Abattoir Operators

• The Meat Inspection Regulation
• Meat for Human Consumption
• Meat not for Human Consumption
• Provincial or Federal License?
• Inspection
• Help! Assessments, MIES
• Specified Risk Materials (SRMs)
• Animal Identification Tags, Branding
• Slaughter of Organically Raised Animals
• Kosher and Halal Slaughter
• Welfare of Animals at Slaughter
• Marketing Boards
• Municipal Bylaws and Zoning

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For Meat Processors

• The Meat Inspection Regulation
• Types of Meat Processing Facilities under current
  Regulations
• Types of Meat Processing Facilities after
  September 2006
• Processing of Uninspected Carcasses and Game

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For Meat Consumers Buyers

• The Meat Inspection Regulation
• Why Buy BC Meat?
• Where Can I Buy BC Meat?
• At the Supermarket
• At the Butcher, Deli, Independent Grocery
• At the Farmers Market
• Directly from the Farmer

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Progress to Date

• Final drafts complete
• Web version nearing completion will be linked
  from MIES web page http//www.bcfpa.ca/mies.html
• One-page announcement to be prepared for
  province-wide mail out
• Full printing under consideration