Public education
Why Temperature Control Matters in Meat Facilities
Last reviewed: 2026-08-18
Bacteria grow faster on meat that stays warm too long. Licensed facilities chill carcasses quickly, store product in coolers and freezers, and monitor temperatures to keep meat in safer ranges.
Key temperature practices
- Rapid chilling after slaughter to bring carcass temperatures down
- Cooler and freezer storage at required temperatures
- Regular temperature checks with documented records
- Corrective action when readings are out of range — including product evaluation
- Recheck after corrections to confirm temperatures returned to safe ranges
Ontario
Ontario requirements
O. Reg. 31/05 sets refrigeration expectations for Ontario meat plants, with temperature recording requirements tied to pre-operational and operational monitoring.
- O. Reg. 31/05, Meat · Regulation
- MPG Part 6 — Operation of meat plants · Official guidance · Part 6
Alberta
Alberta requirements
Alberta Meat Facility Standards include temperature control expectations for chilling, storage and processing areas at provincially licensed facilities.
- Meat Facility Standards, 2022 · Official guidance
Official sources
Primary references for this guide. Guidance documents explain expectations; laws and regulations are enforceable requirements.
- O. Reg. 31/05, Meat · Regulation
- Ontario Meat Plant Guidelines · Official guidance
- Meat Facility Standards, 2022 · Official guidance
- Safe Food for Canadians Regulations · Regulation
Related guides
From Animal to Package: The Journey Through a Licensed Facility
Nine stages from arrival to traceability — in plain language.
What Happens When Something Goes Wrong?
Detection, correction, recheck and documentation — the mature food-safety pattern.
Meat Traceability and Recalls
Lot codes, records and why recalls depend on traceability.
Cleaning and Sanitation Inside a Meat Facility
Why facilities clean before production — and what happens when they do not.
For licensed facilities
InspectionDay helps operators organize recurring checks, records, evidence and corrective actions in one operational workflow. InspectionDay does not inspect facilities or replace government oversight.
Explore InspectionDay for meat facilities