The Meat Inspection Program makes sure that meat from Nova Scotia meat plants originates from healthy animals, is slaughtered humanely and is safe for human consumption. All licensed meat plants need to comply with relevant legislation, including the Nova Scotia Meat Inspection Act and sections of the Nova Scotia Animal Protection Act.
Meat inspectors help make sure the humane handling of food animals, and the safety of all meat and meat products from provincially licensed meat plants in Nova Scotia.
Meat inspectors are present at the plants to make sure standards required by provincial legislation are met (including standards for animal welfare, humane slaughter, carcass dressing procedures, meat and meat product handling, storage, temperature, sanitation, employee hygiene, equipment maintenance, waste disposal, and environmental controls).
Meat inspectors also respond to complaints about meat plants and may accompany public health officers from the Department of Environment and Climate Change to retail locations where uninspected meat may be for sale.
Meat inspectors conduct building assessments for new meat plant licences and work with applicants until they meet all legislative requirements. To maintain the licence, every meat plant must continue to meet these requirements.
Meat processing plants need to be licensed under the Meat Inspection Act (Meat Processing Licence) and the Health Protection Act, and Food Safety Regulations (Food Establishment Permit). Public health officers from the Department of Environment and Climate Change are responsible for meat processing activities and food establishments.