CHAPTER 4 - APPENDIXES

Appendix 1 - Water Quality Program

Water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability.

There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered and sanitized on a regular basis).

Water treatment chemicals, where used, are listed in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has a "Letter of No Objection" from Health Canada. The chemical treatment is monitored and controlled to deliver the desired concentration and to prevent contamination.

Recirculated water is treated, monitored and maintained as appropriate to the intended purpose. Recirculated water has a separate distribution system which is clearly identified. The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:

• Water Potability Records

  • Water source
  • Sample site
  • Analytical results
  • Analyst
  • Date
     

• Water Treatment Records

  • Method of treatment
  • Sample site
  • Analytical results
  • Analyst
  • Date
     

• Boiler Feedwater Treatment Records

  • Method of treatment
  • Analytical results
  • Analyst
  • Date

For more information refer to:

http://www.hc-sc.gc.ca/ewh-semt/water-eau/drink-potab/guide/index-eng.php
http://www.cala.ca/regions.html

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	Water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability.
WHAT	There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.
WHAT	Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered and sanitized on a regular basis).
HOW	The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:
HOW	Water Potability Records - Water source, Sample site, Analytical results, Analyst, Date.
HOW	Water Treatment Records - Method of treatment, Sample site, Analytical results, Analyst, Date.
HOW	Boiler Feedwater Treatment Records - Method of treatment, Analytical results, Analyst, Date.
HOW	At the time of construction or structural changes there are no cross-connections between potable and non-potable water supplies.
HOW	As required all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.
HOW	Water storage facilities are covered and sanitized on a regular basis.
FREQUENCY	Weekly
FREQUENCY	Monthly
FREQUENCY	Annually (minimum requirement)
WHO	Establishment contact (Manager, Owner)

 

 

---

Appendix 2 - Personnel Training Programs

The establishment has a written training program for employees which is delivered as follows:

• Appropriate training in personal hygiene and hygienic handling of food and operation of equipment is provided to all employees at the beginning of their employment, such that they understand the precautions necessary to prevent the contamination of food.
• The basic understanding or standard operating procedure of the establishment in regards to dress code, personal hygiene, handling of honey as a food, and injury prevention and response to injuries (cuts and open wounds).
• It is imperative to ingrain the understanding that this is a food handling establishment and the product they are handling will be consumed by customers.

The "Health Surveillance an Management Procedures For Food-Handling Personal" Technical Report from the World Health Organization, dated 1989 is a good reference document on the hygienic approach to food handling. According to this document infections and intoxications potentially transmissible by food handlers include: Staphlococus aureus infection, typhoid, and paratyphoid fevers, non-typhi salmonellosis, Escherichia coli enteritis, Shigellosis, Cholera and Viral hepatitis A. Since health examinations of food-handling personal are not effective in preventing the spread of food borne diseases, alternative measures might include: the use of a HACCP system within the establishment, education and training of managers and food-handlers in food safety, provision and maintenance of hand washing facilities and the sanitary collection and disposal of wastes.

For more information Refer to: "Health surveillance and management procedures for food-handling personnel. Technical Report" Series 785, 1989 http://whqlibdoc.who.int/trs/WHO_TRS_785.pdf

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete
WHAT	The establishment has a written program for training employees in personal hygiene, hygienic handling of food and operation of equipment.
HOW	Training in basic understanding or standard operating procedure of the establishment in regards to: Dress code Protective clothing, hair covering, footwear and/or gloves, appropriate to the operation.
HOW	Personal hygiene: Washing hands upon entering food handling areas, after handling contaminated materials, after breaks and after using toilet facilities.
HOW	Remove jewelry and other objects which may fall into or otherwise contaminate food.
HOW	Unhygienic practices which could result in contamination of food, such as eating, use of tobacco, chewing gum, sneezing, spitting are prohibited.
HOW	Personnel known to be suffering from, or known to be carriers of a disease transmissible through food, are prohibited from working in food handling areas.
HOW	Employees having open cuts or wounds do not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering (e.g. rubber gloves).
HOW	Appropriate training in the operation of equipment is provided to all food handlers at the beginning of their employment.
HOW	Training is reinforced and updated.
FREQUENCY	New employee
FREQUENCY	New or modified equipment or process
FREQUENCY	Annually
WHO	Establishment contact (Manager, Owner)

 

 

---

Appendix 3 - Sanitation Program

The establishment has a written cleaning and sanitation program for all equipment which includes the following:

• The identification of responsible person (if applicable).
• The activity and frequency is listed (start of the season, start of day, during the day, end of the day and end of the season).
• Chemicals and concentrations when used.
• Potable hot water maybe the sole agent used for cleaning and/or sanitizing equipment.
• Procedures for cleaning, sanitizing and rinsing.
• Disassembly/reassembly instructions as required for cleaning and inspection.
• Areas on equipment requiring special attention are identified.

The establishment has a written cleaning and sanitation program for the premises, (production and storage areas) which specifies the following:

• The areas to be cleaned, method of cleaning, person responsible and the frequency of the activity (start of the season, start of day, during the day, end of the day and end of the season).
• Special sanitation and housekeeping procedures required during production are specified within the document.
• The sanitation program is carried out in a manner that does not contaminate food or packaging materials during or subsequent to cleaning and sanitizing.
• Effectiveness of the sanitation program is monitored and verified.
• The records of sanitation activities include the date, person responsible, the findings, corrective action taken, and microbiological test results where appropriate.

For more information refer to: " Reference listing of accepted construction materials, packaging materials and non food chemical products, Canadian Food Inspection Agency.
http://www.inspection.gc.ca/english/fssa/reference/refere.shtml"

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	The establishment has a written cleaning and sanitation program for all equipment.
WHAT	The establishment has a written cleaning and sanitation program for the premises, (production and storage areas).
HOW	The identification of responsible person (if applicable).
HOW	Equipment and areas on equipment requiring special attention are identified.
HOW	Disassembly/reassembly instructions as required for cleaning and inspection.
HOW	The equipment and frequency for the cleaning of: Extractors, uncapping equipment, sump, wax handling equipment, tanks, hand tools, dollies, filters, heat treatment equipment, filling and packaging equipment.
HOW	The frequency for the cleaning of: Floors, walls, ceiling, windows sinks, lavatories, lights, ventilation system.
HOW	Chemicals and concentrations when used.
HOW	Procedures for cleaning, sanitizing and rinsing, are included in the program (Potable hot water maybe the sole agent used for cleaning and/or sanitizing equipment).
HOW	Effectiveness of the sanitation program is monitored and verified.
HOW	The records of sanitation activities include the date, person responsible, the findings, corrective action taken.
FREQUENCY  AS IT APPLIES	Start of the season
FREQUENCY  AS IT APPLIES	Start of day
FREQUENCY  AS IT APPLIES	During the day
FREQUENCY  AS IT APPLIES	End of the day
FREQUENCY  AS IT APPLIES	End of the season
WHO	Establishment contact (Manager, Owner)

 

 

---

Appendix 4 - Pest Control Program

There is an effective written pest control program and records for the premises and equipment that includes:

• Where applicable, the identification of the person at the establishment assigned responsibility for pest control
• Where applicable, the name of the pest control company or the name of the person contracted for the pest control program
• The list of chemicals used, the concentration, the location where applied, method and frequency of application. Pesticides must be used in accordance with the label instructions.
• A map of trap locations, the findings and corrective action taken

Treatment of equipment, premises or ingredients to control pests is conducted in a manner that prevents contamination of product. Birds and animals are excluded from establishments.

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	There is an effective written pest control program and records for the premises and equipment (super and super storage).
HOW	Where applicable, the identification of the person at the establishment assigned responsibility for pest control.
HOW	Where applicable, the name of the pest control company or the name of the person contracted for the pest control program.
HOW	The list of chemicals used, the concentration, the location where applied, method and frequency of application.
HOW	Pesticides must be used in accordance with the label instructions. A map of trap locations, the findings and corrective action taken
HOW	Treatment of equipment, premises or ingredients to control pests is conducted in a manner that prevents contamination of product.
HOW	The records of pest control include the date, person responsible, the findings, corrective action taken.
FREQUENCY
WHO	Establishment contact (Manager, Owner)

 

 

---

Appendix 5 - Equipment Maintenance and Calibration Program & Records

An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of product. Records are available to demonstrate the application of the maintenance and calibration program.

The establishment has an effective written maintenance and calibration program to ensure that equipment functions as intended. This includes:

• A list of equipment requiring regular maintenance and calibration
• The maintenance and calibration procedures and frequencies, (e.g. equipment inspection, adjustments and part replacements) are based on the equipment manufacturer's manual or equivalent, or are based on operating conditions that could affect the condition of the equipment.
• Equipment is maintained to ensure that no physical or chemical hazard potential results, (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication).
• Maintenance and calibration of equipment is performed by appropriately trained personnel.

The typical information expected in maintenance and calibration records for equipment:

• Identification of equipment
• Maintenance of activity
• Date, person
• Reason for activity
• Calibration results and corrective action required

For more information refer to: "Reference listing of accepted construction materials, packaging materials and non food chemical products, Policy, Planning & Coordination Directorate, Canadian Food Inspection Agency."

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of product.
WHAT	Records are available to demonstrate the application of the maintenance and calibration program.
HOW	Written maintenance and calibration program: A list of equipment requiring regular maintenance and calibration
HOW	The maintenance and calibration procedures (e.g. equipment inspection, calibration adjustments and part replacements) are based on the equipment manufacturer's manual or equivalent, or are based on operating conditions that could affect the condition of the equipment.
HOW	Equipment is maintained to ensure that no physical or chemical hazard potential results, (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication).
HOW	Maintenance and calibration of equipment is performed by appropriately trained personnel.
HOW	Maintenance records for equipment: - identification of equipment, maintenance of activity, date, person, reason for activity.
HOW	Calibration records for equipment.
HOW	Calibration results and corrective action.
FREQUENCY	Based on Manufactures Recommendations for Maintenance and Calibration.
WHO	Establishment contact (Manager, Owner)

 

 

---

Appendix 6 - Glass Breakage Procedures and Records Programs

There is an effective glass breakage control procedure developed for the operation, all glass breakage occurrences (e.g. from glass containers, glass bulbs, thermometers, windows, etc.) are to be covered by this procedure. Records of glass breakage are maintained and are available upon request.

The establishment should have in place written glass breakage procedures during transit, testing, unloading, handling, moving, stacking, storing, depalletizing, inspecting, cleaning, conveying, filling and capping. Variables such as speed of lines; size and shape of container; protective shielding; types of fillers and cappers, make each plant unique. Therefore clean-up procedure for glass breakage will vary.

There is a written procedure developed where glass is present in the establishment.

The glass breakage procedure specifies:

• Who is responsible.
• The immediate action taken when a glass breakage occur (e.g. stop the line), the number of jars to reject from the line (empty jars, filled jars, closed jars).
• The cleaning procedure for the equipment and surrounding area where the breakage occurred.
• Evaluation of the cause of breakage and the disposal of the glass/jars and affected product.

The glass breakage procedure must be available to all employees.

Glass breakage records are available and have to include:

• The date/time, where it occurred, corrective action taken, responsible person initials or signature.

NOTE: The application of the glass breakage procedure is evaluated within the process step (e.g. filling, closure, etc.) and premises.

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete
WHAT	There is an effective glass breakage control procedure developed for the operation, all glass breakage occurrences (e.g. from glass containers, glass bulbs, thermometers, windows, etc.) are to be covered by this procedure.
WHAT	Records of glass breakage are maintained and are available upon request.
HOW	There is a written procedure developed where glass is present in the establishment. The glass breakage procedure specifies: -Who is responsible.
HOW	-The immediate action taken when a glass breakage occur (e.g. stop the line), the number of jars to reject from the line (empty jars, filled jars, closed jars).
HOW	-The cleaning procedure for the equipment and surrounding area where the breakage occurred.
HOW	-Evaluation of the cause of breakage and the disposal of the glass/jars and affected product.
HOW	The glass breakage procedure must be available to all employees.
HOW	Glass breakage records are available and have to include: The date/time, where it occurred, corrective action taken, responsible person initials or signature. NOTE: The application of the glass breakage procedure is evaluated within the process step (filling, closure, etc.) and premises.
FREQUENCY	Continuous monitoring
WHO	Establishment contact (Manager, Owner)

 

 

---

Appendix 7 - Recall Program

The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace.

There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit.

1. Recall Management Team.
   • Including after hours contact information .
2. Complaint File.
3. Recall Contact List.
   • Including notification of CFIA.
4. Tracing of Raw Ingredients, Packaging Materials and Finished Products.
5. Product Amounts.
6. Distribution Records. The following minimum information is required for distribution records:
   • Product identification and size.
   • Lot number or code.
   • Quantity.
   • Customer names, addresses, and phone numbers (home and work) to the initial level of product distribution.
7. Recalled Product Records.
8. Recall Procedures.
   • Methods to identify, locate and control recalled product.
9. Recall Effectiveness Procedures.
10. Testing the Recall Plan (internal mock recall).

For more information refer to: Food Recalls: Make a Plan and Action It! Manufacturers' Guide,
http://www.inspection.gc.ca/english/fssa/recarapp/rap/mgguide.shtml
Labelling of Foods Causing Allergies and Sensitivities, Canadian Food Inspection Agency
http://www.inspection.gc.ca/english/fssa/labeti/allerg/allerge.shtml.

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete
WHAT	The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace.
HOW	There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit: 1.Recall Management Team. Including after hours contact information.
HOW	2.Complaint File.
HOW	3.Recall Contact List. Including notification of CFIA.
HOW	4.Tracing of Raw Ingredients, Packaging Materials and Finished Products, extracting and filling records dated (for trace back to yards where possible).
HOW	5.Product Amounts.
HOW	6.Distribution Records: minimum information Product identification and size, Lot number or code, quantity, customer names, addresses, and phone numbers (home and work) to the initial level of product distribution.
HOW	7.Recalled Product Records.
HOW	8.Recall Procedures Methods to identify, locate and control recalled product.
HOW	9.Recall Effectiveness Procedures.
HOW	10.Testing the Recall Plan (internal mock recall).
FREQUENCY	Annual testing
WHO	Establishment contact (Manager, Owner)

 

 

Next page : Chapter 5 | Previous page : Chapter 4