The word abattoir comes from the French verb abattre, which means to strike down or slaughter. An abattoir is a building where animals are killed and butchered for the intention of being processed as food . It is also called a slaughterhouse.

An abattoir can be used figuratively to describe a place or event with great carnage or bloodshed. For example, a battlefield or a massacre site can be called an abattoir.

The history of abattoirs dates back to the 19th century, when social reformers called for the isolation, regulation and hygiene of animal slaughter. Before that, animals were killed in a haphazard and unregulated manner in diverse places, such as open-air markets or streets. These places were often called shambles, and there are still some streets named \”The Shambles\” in some English and Irish towns that got their name from being the site of animal slaughter.

Abattoirs are controversial places, as they raise issues of animal welfare, environmental impact, public health and human psychology. Animal rights groups often criticize the methods of transport, preparation, herding and killing of animals in abattoirs, as they cause stress, pain and suffering to the animals. Environmentalists point out the waste, pollution and greenhouse gas emissions that result from abattoirs. Public health officials monitor the hygiene and safety of abattoirs to prevent the spread of diseases such as salmonella, E. coli or mad cow disease. Psychologists study the effects of working in abattoirs on the mental health and behavior of the workers, who are exposed to violence, death and gore on a daily basis.

Abattoirs are essential for the production of meat, which is a major source of food for many people around the world. However, they are also places of horror and trauma for many animals and humans alike.

Abattoirs are subject to provincial regulations that aim to ensure food safety, animal welfare and environmental protection. However, these regulations vary widely across the country, creating different challenges and opportunities for abattoir operators and local meat producers. This section compares some of the main features of the provincial regulatory frameworks and highlights some of the best practices and barriers that exist.

One of the key differences among the provinces is the type of regulation they use. Some provinces have prescriptive regulations, which specify in detail what abattoir operators must do to comply with the rules. For example, Ontario has a long and detailed regulation that covers every aspect of abattoir operation, from construction materials to waste disposal. Other provinces have outcome-oriented regulations, which focus on the desired results rather than the means to achieve them. For example, British Columbia has a regulation that allows abattoir operators to choose how they meet the food safety standards, as long as they can demonstrate their effectiveness.

Another difference among the provinces is the level of inspection and oversight they require. Some provinces have mandatory inspection, which means that every animal slaughtered in an abattoir must be inspected by a government-appointed inspector before and after slaughter. For example, Alberta has a mandatory inspection system for all provincially licensed abattoirs. Other provinces have voluntary inspection, which means that abattoir operators can choose whether to have their animals inspected or not. For example, Nova Scotia has a voluntary inspection system for abattoirs that sell meat within the province.

A third difference among the provinces is the scope of legal sale of meat from abattoirs. Some provinces have restricted sale, which means that meat from provincially inspected abattoirs can only be sold within the province or to specific markets. For example, Saskatchewan has a restricted sale system that limits the sale of meat from provincially inspected abattoirs to direct sales to consumers or to restaurants and retailers within the province. Other provinces have unrestricted sale, which means that meat from provincially inspected abattoirs can be sold anywhere in Canada or abroad. For example, Manitoba has an unrestricted sale system that allows the sale of meat from provincially inspected abattoirs to any market in Canada or internationally.

The type of regulation, level of inspection and scope of legal sale can have significant impacts on the viability and competitiveness of abattoirs and local meat producers. Prescriptive regulations can impose high costs and burdens on small-scale operators, who may not have the resources or flexibility to comply with them. Outcome-oriented regulations can allow more innovation and adaptation to local conditions, but may also require more documentation and verification to prove compliance. Mandatory inspection can ensure consistent food safety standards, but may also create bottlenecks and delays in slaughter schedules. Voluntary inspection can reduce costs and increase availability of slaughter services, but may also limit market access and consumer confidence. Restricted sale can protect local markets and producers, but may also reduce opportunities for expansion and diversification. Unrestricted sale can increase market access and profitability, but may also expose local producers to more competition and price fluctuations.

Therefore, it is important for provincial governments to adopt regulatory frameworks that are scale-sensitive, flexible and supportive of local and regional meat production, processing and marketing, while still ensuring safe food for consumers.