Chapter 3 – Pre-requisite Programs

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Premises

3.3 General Concepts in the Design and Construction of a Registered Establishment

This section does not prescribe or describe detailed design and construction requirements for a registered establishment. Establishment design and construction must meet provisions of section 28 of the Meat Inspection Regulations, 1990 to be registered pursuant to subsection 27(3) of the Meat Inspection Regulations, 1990.

Note: The design and construction requirements for Premises and Equipment for small establishments meeting the following criteria are listed in Annex A of this chapter:

Red Meat Slaughter Establishment:

Prescribed speed of slaughter requires one (1) inspection station only (refer to Chapter 17 of the Meat Hygiene Manual of Procedures)

Poultry Slaughter Establishment (traditional inspection):

Prescribed speed of slaughter requires one (1) inspection station only (refer to Chapter 19 of the Meat Hygiene Manual of Procedures)

Even though the registration of an establishment is not dependent on the licensing of the operator, the applicant must consult other applicable sections of the Meat Inspection Regulations, 1990, Meat Hygiene Manual of Procedures, and other legislation administered by the CFIA to determine all applicable licensing requirements.

Failure to observe the above during the design and construction of an establishment may impede the abilities of the operator to obtain a license or result in restricted operations.

The applicant and/or operator are encouraged to consult with the Code of Hygienic Practice for Meat (ALINORM 05/28/16 Appendix II – PDF 381 (kb)) by the Codex Alimentarius Commission for best practices in the design and construction of establishments involved in the slaughter of food animals and processing of meat products.

It is also recommended that the applicant cross reference the Recommended International Code of Practice, General Principles of Food Hygiene.

The following links may also be of assistance in the design stages of an establishment as well as of HACCP pre-requisite programs and plans:

Australia

• Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption

European Union

• Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the Hygiene of Foodstuffs (2004) – PDF (111 kb)
• Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 Laying Down Specific Hygiene Rules for Food of Animal Origin (2004) – PDF (461 kb)
• Regulation (EC) No. 854/2004 of the European parliament and of the council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (2004) – PDF (262 kb)

USA

• USDA-FSIS – Sanitary Performance Standards Compliance Guidelines (1999) – PDF (679 kb)
• FDA – 2005 Food Code (2005)

3.3.1 Outside Premises and Building Exterior

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Paved area shall be of sufficient size to accommodate the entire length of the delivery vehicle. In case of a combination of a trailer and a tractor-trailer the paved area shall accommodate the entire length of the trailer.

The above applies to all outside shipping and receiving areas.

Non-mandatory Items for Consideration

1. satisfactory access to the site;
2. the site is of adequate size for immediate needs and should provide for possible future expansion of operations;
3. the site provides a suitable base for construction of the establishment;
4. availability of an adequate supply of potable water;
5. satisfactory means of waste disposal; and,
6. establishment connection into a municipal sewage system – other means of disposal have not always proven to be acceptable.

3.3.2 Design and Layout of a Registered Establishment

3.3.2.1 Separation between Registered Establishment and Non-registered Facilities

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

The separation between registered establishments and non-registered facilities has been interpreted over the years to mean that there is no direct internal access between the two areas.

The registered establishment may be connected internally with the retail outlet provided the retail outlet is not a part of a registered establishment, and the retail outlet is operated by the operator of the registered establishment. The connecting door between the registered establishment and the retail outlet is considered the shipping door of the registered establishment. Consequently, all control programs concerning the shipping of meat products shall apply.

All rooms and areas with direct access to the registered establishment are considered part of the registered establishment except for retail outlet. This does not mean that construction standards in non-meat product handling areas shall meet the same standards as those required for meat product handling areas. The amount of latitude extended, in relation to construction standards, is based on the assessment of potential adverse effects on the operation of the meat product handling area. Non-meat product handling areas must also comply with the requirements of any other applicable legislation.

Multiple building establishments shall be located within one continuous and self-enclosed piece of property. The property may be composed of one or several adjoining municipal numbers or lots.

Non-mandatory Items for Consideration

None

3.3.2.2 Separation of Incompatible Operations

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Adequate separation of incompatible activities which could potentially result in the creation of a cross-contamination risk for meat product shall be provided.

Non-mandatory Items for Consideration

Because of the specialized knowledge required to design and construct a durable and well laid out establishment, it is suggested that the applicant/operator seek help from a consulting company specializing in establishment design.

The establishment should be designed to facilitate hygienic operations by means of a regulated, one-way flow in the process from the arrival of raw materials through to the packaging and shipping of finished product. This is a basic principle to be followed whether the establishment has one or more floors.

In planning a registered establishment, future expansion of all segments of the operation should be considered.

The applicant/operator should consult with appropriate Area Program Specialists with respect to the program requirements dealing with compatibility of activities/operations within a registered establishment.

3.3.2.3 Modular Establishments

Meat Inspection Regulations, 1990 Requirements:

None specified. All sections applying to a registered establishment.

Ensuing Policy Requirements

Modular Units Attached to Registered Establishments

A modular prefabricated unit can be part of a registered establishment if it is permanently attached to a building of the establishment. A permanent attachment must ensure the continuity of internal surfaces from the building to the modular unit and between modular units. The modular unit(s) must be supported in such a way as to avoid any vertical or horizontal movement to maintain the continuity of the connection intact. For the purpose of the establishment registration, the combination of the modular unit(s) and the building must meet all construction requirements of section 28 of the Meat Inspection Regulations, 1990 and this chapter.

The addition of the modular unit(s) to the establishment shall ensure all licensing and operational requirements are met as defined by pertinent sections of the Meat Inspection Regulations, 1990 and the Meat Hygiene Manual of Procedures.

Establishments Using Modular Units and Docking Stations

It is acceptable to have an establishment constructed from prefabricated modular units that attach or "dock" to a fixed complex known as a "docking station".

For the purpose of registration of a modular type establishment, the minimum construction requirements for the "docking station" dictate that there must be:

1. paved outside receiving and shipping aprons;
2. internal receiving and shipping areas; and
3. a permanent building that serves as a common area of communication between the modules and provides the necessary utility connections for the establishment.

   In addition to the above requirements, a "docking station" for establishments involved in the slaughter of food animals shall have:

4. livestock receiving, holding and ante mortem inspection facilities;
5. a stunning and dry landing areas; and
6. enclosed inedible material (including hides) holding facilities.

For the purpose of the establishment registration, the combination of the modular unit(s) and the "docking station" must meet all construction requirements of section 28 of the Meat Inspection Regulations, 1990 and this chapter.

The operator shall meet all licensing requirements as defined by section 29 of the Meat Inspection Regulations, 1990 and the CFIA Meat Hygiene Manual of Procedures.

The operator must also meet all operational requirements as defined in pertinent sections of the Meat Inspection Regulations, 1990 and comply with all other pertinent legislation (e.g., municipal, provincial, territorial or federal).

When the modular type establishment is located in an area where it is not possible to commute daily from commercial accommodation, the conditions of the licence may stipulate that the CFIA and the operator must enter into an agreement for the provision of adequate facilities and equipment to meet the accommodation needs of CFIA employees working at the establishment.

Non-mandatory Items for Consideration

None

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