Chapter 3 – Pre-requisite Programs

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Premises

3.5 Detailed Design and Construction Requirements

3.5.1 Slaughter, Carcass Dressing and Carcass Chilling

3.5.1.1 Red Meat

3.5.1.1.1 Livestock Yards

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

The following are minimum requirements for livestock yards in slaughter establishments.

1. All slaughter establishments must have a sufficient capacity of livestock holding pens to accommodate comfortably the peak receipt of animals. The livestock holding pen capacity at the establishment shall be sufficient to hold the number of animals slaughtered during one half slaughter shift.
2. All holding pen floors, alleyways, and chutes shall be impervious, properly drained, and scored or otherwise treated to provide good footing for animals. All livestock truck unloading and loading areas must be impervious and drained to promote proper sanitary maintenance. Unloading facilities must not cause injury to animals. Docks of different heights or adjustable ramps shall be provided to accommodate vehicles of varying heights. The facilities shall be so constructed that unloading can be carried out without having a gap between the vehicle and the unloading dock. The sides of any ramps should be high enough to prevent the escape or injury of animals. The unloading dock area should be level.
3. Facilities shall be provided for the unloading and conveyance of crippled animals, directly to the bleeding rail, in a humane manner. Where these facilities are not practical, other acceptable facilities shall be provided.
4. Facilities shall be provided for the conveyance of dead animals (e.g., animals found dead or animals killed in the yards following condemnation on ante mortem inspection) directly to an inedible section of the establishment.
5. Adequate water supply for animals and thorough clean-up of all pens and alleyways must be provided. Acceptable animal watering facilities shall be present in all livestock holding pens. Where animals may be housed for more than 24 hours, facilities for feeding must also be provided.
6. Drainage shall be adequate for each pen.
7. Ventilation shall be sufficient.
8. A sufficient number of covered pens must be provided to afford protection to those animals or classes of livestock, which would normally require shelter.
9. Appropriate facilities shall be provided to hold manure pending disposal. Such facilities must be in keeping with local ordinances.

Non-mandatory Items for Consideration

The welfare of animals and the possibility of environmental pollution must be given careful consideration when designing and constructing livestock handling facilities.

In addition to the guidelines provided in this section, the applicant should seek supplemental information, e.g., from Dr. Temple Grandin.

Studies of animal behaviour indicate that the following features are recommended to facilitate the movement of animals and to reduce stress.

1. Access ramps and chutes should have solid sides and be gently curved. The angle of ramp slope should not exceed 25° from the horizontal. If this cannot be easily accomplished, stepping of ramps and chutes is required. The provision of solid sides is particularly helpful in those areas where animals will be passing other animals. This prevents stoppages due to the animal's normal inquisitive behaviour. The provision of gates to prevent direction reversal of animals is highly recommended.
2. There are indications that animals are attracted to light and increasing the illumination along the way to the knocking box may help in forward movement of the animals.
3. Artificial or natural light should not cause shadows across the path of animals. It is recommended that floor drains be located away from animals' pathways.
4. Attention should also be paid to noise and odours. Animals are most reluctant to move towards any source of noise. It has also been shown that cattle, in particular, are very responsive to unusual smells. Odours and noise originating in the knocking box area or the kill floor activities deter animal movement towards these areas.
5. Animals prefer to stand or lie alongside the perimeter of a pen. Long narrow rectangular holding pens provide a large perimeter.

3.5.1.1.2 CFIA Ante mortem Inspection

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

The following is required in the livestock holding facilities for the use of CFIA inspector(s) performing ante mortem inspection activities.

1. Adequate ante mortem inspection facilities which:
   1. allow for observation of animals in motion;
   2. provide protection against the elements and injury;
   3. provide convenient and safe access to these facilities;
   4. and provide unobstructed emergency escape route.
2. An appropriately identified suspect pen equipped with:
   1. drainage designed and constructed to prevent the possibility of spread of infection via fluid waste material;
   2. an animal restraining device for the purpose of performing a detailed veterinary examination; and
   3. animal watering facilities.
3. Adequate lighting at the ante mortem inspection stations and suspect pen(s) as described in section 3.4.8 of this chapter.
4. An appropriate rust-resistant metal cabinet, equipped with lock and key for the storage of supplies such as ear tags, pliers, ante mortem inspection cards, etc.
5. Hand washing facilities as described in section 3.4.3.
6. Facilities for the cleaning of protective clothing as described in section 3.4.6.
7. Adequate facilities for changing and storing outer protective clothing.

Non-mandatory Items for Consideration

None

3.5.1.1.3 Stunning and Bleeding

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Stunning and bleeding facilities must comply with humane slaughter requirements.

The design and construction of facilities leading to, and including the stunning, shall provide secure footing for food animals and prevent animal direction reversal.

The stunning facilities shall be designed and constructed to allow one animal at a time and if needed, shall be adjustable to accommodate various sizes and species of animals. The stunning facilities must be designed and constructed to permit effective stunning.

Hand washing and equipment washing/sanitizing facilities, as described in sections 3.4.3 and 3.4.6 respectively, shall be provided where required by the specific program.

A dry landing area shall be provided in front of the stunning facilities to receive stunned animals. The area shall be designed and constructed to:

1. drain away from the rest of the slaughter area; and
2. be sufficiently removed from bleeding area.

Bleeding areas shall be curbed and steeply graded to the blood and wash-up drains. The blood drain shall be of sufficient size to prevent blockage due to clotting.

Bleeding areas shall be equipped with hand washing and equipment washing/sanitizing facilities as described in sections 3.4.3 and 3.4.6 respectively.

The design and construction of bleeding areas shall ensure adequate bleeding time for death to occur due to blood loss.

Non-mandatory Items for Consideration

None

3.5.1.1.4 Carcass Dressing Facilities

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

The facility requirements for beef and hog slaughter establishments operating under other than traditional inspection system are outlined in Chapter 17 of the Meat Hygiene Manual of Procedures.

The following requirements apply to registered establishments in which the following food animals are slaughtered: cattle (including calves), hogs, sheep, goats, horses, and farmed game.

1. The rooms and areas shall be of sufficient size to provide adequate space for all phases of dressing and inspection operations in proper sequence and relation.
2. Where it is intended to dress carcasses of more than one compatible species of animals concurrently on the same floor, the facilities should be designed to provide for adequate segregation.
3. Stationary or elevating type platforms should be located away from the dressing rail to avoid common contact of skinned portions of carcasses. A rust-resistant protective guard shall be provided to prevent footwear contact with carcasses.
4. Where required by the specific program, properly designed and constructed facilities shall be provided for the cleaning and sanitizing of any carcass contact surfaces.
5. Suitable facilities must be provided for the preparation of carcasses and portions for inspection.
6. Every registered establishment where a moving top viscera inspection table is used shall ensure that the table is:
   1. provided with cold water sprays to remove blood and extraneous material;
   2. equipped with a suitable, properly vented sanitizing compartment. The sanitizing compartment shall be equipped with a thermometer, which is easily visible to the CFIA inspector(s). Sanitizing compartments shall be capable of maintaining water at a temperature of 82°C or higher;
   3. synchronized with the eviscerating rail;
   4. equipped with hand washing facilities and facilities for the cleaning and sanitizing of equipment and protective clothing of the eviscerator as prescribed by sections 3.4.3 and 3.4.6 respectively. The design, construction, and installation of these facilities shall not create a source of potential contamination;
   5. equipped with water sanitizer(s) as prescribed by section 3.4.5;
   6. designed, constructed and installed to avoid potential contamination of carcasses and portions; and
   7. designed, constructed and installed to provide a hygienic environment for collection of edible and inedible parts.
7. The dressing floor must incorporate a satisfactory layout and equipment for the sanitary separation, harvesting, and preparation of edible offal.
8. It is essential that proper facilities for emptying and storing paunch and intestinal contents be provided along with satisfactory arrangements and facilities for its removal.
9. Facilities on the dressing floor shall provide for the prompt removal of edible and inedible parts of carcass to their respective destinations.
10. Carcass washing facilities shall be directly drained.

The applicant/operator shall verify with other pertinent chapter(s) of the Meat Hygiene Manual of Procedures for any additional specific program requirements concerning the layout of, or procedures taking place in carcass dressing area.

Non-mandatory Items for Consideration

None

3.5.1.1.5 CFIA Post mortem Inspection Stations

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Every establishment registered for the slaughter of food animals, except as indicated in Annex A of this document, shall be provided with a minimum number of CFIA inspection stations to allow the complete inspection of the carcass and its parts. The number of CFIA inspection stations required is outlined in Chapter 17 of the CFIA Meat Hygiene Manual of Procedures.

The equipment and the layout for carcass dressing rooms shall provide easy, unobstructed, and safe access to the inspection stations for CFIA inspector(s). The inspection stations should be consolidated to permit greater efficiency of inspection. The design and layout of an inspection station must also take into account the safety of the CFIA inspector working at the station.

The following requirements and safety considerations shall be met:

• All inspection stations shall be equipped with:
  • hand washing facilities, as described in section 3.4.3, accessible from all elevations where inspection is performed;
  • where hand tools are required for inspection, water sanitizer(s) as described in section 3.4.5, which are accessible from all elevations where inspection is performed;
  • a rust resistant rack and recording stand, where required;
  • facilities for the cleaning and sanitizing of equipment and protective clothing described by section 3.4.6;
  • adequate minimal lighting as described in section 3.4.8; and
  • adequate ventilation as described in section 3.4.9.
• A rail stop button shall be accessible to an inspector at the viscera inspection station either directly or indirectly through company personnel. In the latter case, a suitable sound system (e.g., bell or buzzer) must be located at the viscera inspection station to enable the inspector to signal for the stopping of the line as required.
• Every inspection station/platform shall be 1220 mm deep.
• Every inspection station shall be designed and constructed to prevent the operator's personnel from impinging upon the inspection area.
• Facilities shall be provided to accommodate and maintain the identity of organs and parts detained for veterinary diagnosis.

In addition to the general requirements, the following is required for the slaughter of calves, steers, heifers, cows and bulls, sheep, goats, horses and farmed game.

• CFIA Head Inspection Station
  • The minimal unobstructed space (length) for this inspection station is 1520 mm per inspector.
  • The design, construction, and installation of this inspection station shall prevent the contact of one head with another.
• CFIA Viscera Inspection Station
  • The minimum unobstructed space (length) for this inspection station is 2440 mm. Where multiple viscera inspection stations can be consolidated, 1520 mm per inspection station is acceptable if all other ergonomic factors are met.
• CFIA Carcass Inspection Station
  • The minimum unobstructed space (length) for this inspection station is 2440 mm.
  • The online carcass inspection station shall be adjustable to accommodate inspectors of different heights. The station shall be capable of being positioned so the eyes of the inspector are level with the lumbosacral area (rump) of the carcass.
• CFIA Veterinary Held Rail Inspection Station
  • This station shall be independent from the operator's carcass trimming/re-processing station.
  • The minimum unobstructed space (length) for this inspection station is 2440 mm.
  • The veterinary held rail inspection station shall be equipped with an adjustable stand that enables the veterinarian to perform a safe and thorough inspection (visually, by palpation and/or incision) of all carcass surfaces including extremities.
  • Appropriate means shall be provided for conveying of condemned carcasses and portions to the inedible area.

In addition to the general requirements, the following is required for the slaughter of hogs.

• CFIA Head Inspection Station
  • These requirements apply to the inspection station when the mandibular lymph nodes are left attached to the head for inspection.
  • The minimum unobstructed space (length) for this inspection station is 1520 mm per inspection station if all other ergonomic factors are met.
• CFIA Viscera Inspection Station
  • The minimum unobstructed space (length) for this inspection station is 1520 mm per inspection station if all other ergonomic factors are met.
• CFIA Carcass Inspection Station
  • The minimum unobstructed space (length) for this inspection station in is 1520 mm.
• CFIA Veterinary Held Rail Inspection Station
  • This station shall be independent from the operator's trimming/reprocessing station.
  • The minimum unobstructed space (length) for this station is 2440 mm.
  • If required, a stand constructed of rust resistant metal shall be provided for high and low carcass inspection.
  • Appropriate means shall be provided for conveying of condemned carcasses and portions to the inedible area.

Non-mandatory Items for Consideration

None

3.5.1.1.6 Carcass, Meat Parts, and Edible Offal Chilling Rooms

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Adequately refrigerated and conveniently located rooms must be available for the prompt chilling of dressed carcasses, meat parts, and edible offal.

These rooms must be designed, constructed and equipped in a manner which ensures that all product chilled complies with the cooling performance standards set out in pertinent chapters of the Meat Hygiene Manual of Procedures.

Non-mandatory Items for Consideration

None

3.5.1.2 Poultry (chicken, turkeys, ducks, geese, and farm raised game birds)

For ostrich, rhea, and emus the construction standards applicable to red meat slaughtering and dressing facilities as described in section 3.5.1.1 should be sufficient to conduct slaughter and dressing. However, the applicant shall consult with pertinent sections of the Meat Inspection Regulations, 1990, and the Meat Hygiene Manual of Procedures for additional information where applicable.

For rabbits the construction standards applicable to poultry, slaughtering and dressing facilities should be sufficient.

3.5.1.2.1 Live Receiving and Holding Areas

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Pre-slaughter holding facilities in poultry slaughtering establishments shall be capable of protecting the birds from the elements in the winter, provide shelter against rain and sufficient shade and ventilation during the remaining seasons of the year.

Rooms shall be designed to accommodate the unloading of poultry and the storage of crates or transport containers, where applicable, under cover. Satisfactory facilities for the humane handling of birds including adequate ventilation are required.

Non-mandatory Items for Consideration

None

3.5.1.2.2 Cleaning and Disinfecting Facilities for Transport Containers and Crates

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

None

Non-mandatory Items for Consideration

None

3.5.1.2.3 Carcass Dressing Facilities

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Stunning and Bleeding Facilities

Acceptable facilities shall be provided for the effective humane stunning of all classes of birds to be slaughtered in the establishment.

The bleeding area shall be designed and constructed to ensure adequate bleeding time for death to occur due to blood loss, and to contain the blood in this area.

No special restraining facilities are required for the ritual slaughter of birds due to the slaughter of those food animals in a suspended position.

Scalding and Defeathering

The scalding tank must be adequately vented, equipped with a thermometer, and provided with a directly drained overflow discharge.

Where wax dipping is employed, metal troughs shall be installed to catch the wax. Acceptable facilities for the reclaiming of wax shall be provided. Adequate means for the removal of feathers are required.

Transfer Facilities

Transfer facilities from the slaughtering to evisceration area, where required, shall be designed, constructed and installed to meet specific program requirements and be capable of being cleaned during operation.

Facilities for the Harvest and Processing of Poultry Feet

Facilities for the harvest and processing of poultry feet, where present, shall be designed, constructed, and installed to meet specific program requirements.

Washing and Singeing

Washing and singeing facilities shall be designed, constructed, and installed to meet specific program requirements.

Evisceration

The evisceration room shall be designed and constructed to provide a hygienic environment and meet specific program requirements. The evisceration room shall be equipped with adequate facilities for carcass evisceration, and the collection and removal of edible and inedible portions and carcasses.

The evisceration facilities shall be designed, constructed, and installed to be capable of maintaining all product contact surfaces in a visibly clean state and to prevent the potential contamination of product and the environment.

Where goose necks are employed in lieu of hand-wash facilities, described in section 3.4.3 of this chapter, along the evisceration line, they shall be either capable of providing a continuous flow of warm water or be remote controlled.

Equipment employing vacuum for removal of inedible parts shall be designed, constructed, and installed to meet specific program requirements.

Carcass washing facilities, when installed, shall be directly drained.

Salvaging Station

The design, construction, and installation of salvaging stations shall ensure hygienic environment and prevent cross contact of carcasses.

The salvaging station shall be equipped with directly drained carcass washing facilities meeting program requirements.

The salvaging station shall be equipped with:

1. a water sanitizer for utensils as described in section 3.4.5 of this chapter;
2. hand wash facilities as described in section 3.4.3 of this chapter;
3. appropriate containers for edible and inedible meat products; and
4. appropriate washing facilities for the station.

Non-mandatory Items for Consideration

None

3.5.1.2.4 Post mortem Inspection Stations

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

The following requirements apply to all methods of poultry inspection:

• a sufficient number of inspection stations shall be provided to accommodate inspection without exceeding the maximum line speed as indicated in Chapter 19 of this manual;
• the evisceration line shall be level for the entire length of the inspection station;
• satisfactory provision shall be made to permit inspection staff to stop and re-start evisceration lines either directly or indirectly; and
• each inspection station shall be provided with a facility to hang held carcasses, and be provided with satisfactory means of handling condemned material.

Traditional Inspection

The working space at each inspection station shall be not less than 2400 mm in length and shall be for the exclusive use of the inspector and the trimmer. The helper/trimmer shall have access to a water sanitizer for utensils as described in section 3.4.5 of this chapter.

The operator shall provide rapidly and easily adjustable platforms for each on-line post mortem inspection station as prescribed for the Modernized Poultry Inspection Program (MPIP) or alternative facilities evaluated and approved by the CFIA Occupational Safety and Health (OSH) specialist.

Modernized Poultry Inspection Program (MPIP)

Each inspector's station shall have a platform, which is adjusted easily and rapidly, with a minimum of 410 mm of vertical adjustment, which covers the entire length of the station (1220 mm) and has a minimum depth of 610 mm. The vertical distance from the bottom of the shackles to the top of the adjustable platform in its lowest position shall not be less than 1520 mm. The platform shall be designed and constructed with a 1070 mm high rail on the backside and with 20 mm foot bumpers on both sides and front to allow safe working conditions.

An easily adjustable platform shall be supplied for CFIA inspectors performing the ISO-based tests for defect detectors as described in Chapter 19 of the Manual of Proceedures. Easily adjustable platforms shall be similar to rapidly adjustable platforms except that rather than being rapidly adjustable by means of hydraulic or air pressure, they shall be easily adjusted (within one minute) by e.g., a hand operated jack or lever. An adjustable platform is not required for workstations used by the CFIA for performing on-line presentation tests.

Veterinary Disposition Stations

The following requirements apply to all veterinary disposition stations for all methods of poultry inspection:

• There must be dedicated space, a minimum of 1200 mm in length, for the veterinarian to inspect the carcasses without interference from plant employees or adjacent structures. There shall be unobstructed access between the veterinarian and the racks, carousels, or moving line to facilitate proper posture without having to reach forward to obtain a carcass; and
• Veterinary disposition stations shall be provided with fixed height racks, carousals or a line, each equipped with a powered, rapidly height-adjustable platform, as specified for on-line inspection stations, so as to position the vent of the carcass at a height ranging from 910 mm up to 1220 mm as measured from the level of the platform. Alternatively, veterinary disposition stations shall be provided with easily height adjustable racks or carousals such that the height of the shackles or slots adjusts from 950 mm to 1180 mm above the floor (assuming the veterinarian is standing on the floor).

Non-mandatory Items for Consideration

None

3.5.1.2.5 Carcass, Meat Parts, and Edible Offal Chilling Rooms

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Chilling systems shall be designed, constructed and equipped in a manner which ensures that all product chilled complies with the cooling performance standards set out in pertinent chapters of the Meat Hygiene Manual of Procedures.

Non-mandatory Items for Consideration

None

3.5.2 Processing of Meat Products

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

For all specific processing requirements, the applicant shall refer to pertinent chapters of the Meat Hygiene Manual of Procedures when designing meat products processing rooms/areas of an establishment.

Non-mandatory Items for Consideration

None

3.5.3 Storage Rooms

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Coolers

Rooms used for the storage of refrigerated meat products shall be capable of maintaining temperature of stored meat products at 4°C or less, however, temperatures must not be cold enough to cause the product to become frozen.

Rooms intended for chilling of heat treated meat products shall be designed and constructed to meet cooling performance standards as prescribed in pertinent chapters of the Meat Hygiene Manual of Procedures.

Freezers

Freezers shall be designed, constructed, and equipped to comply with the applicable specific program requirements related to the freezing and storage of meat products in frozen state.

Official Incubator

Official incubators shall be designed, constructed, and equipped to meet specific program requirements. The official incubator shall be equipped with a self-recording thermometer mounted outside of the incubator. Both the thermometer and incubator shall have a sealing or locking device.

Storage of Products not Requiring Refrigeration (Dry Storage)

Although subsection 28. (1)(f) of the Meat Inspection Regulations, 1990 does not prescribe the construction requirements for rooms intended for the storage of products or materials not requiring refrigeration, it is important that those areas be constructed in such a way that they can be maintained in a clean and sanitary condition.

Non-mandatory Items for Consideration

None

3.5.4 Areas/Rooms Intended for Storage and Handling of Inedible Meat Products

Meat Inspection Act

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

These areas/rooms shall be designed and constructed the same way as areas/rooms intended for handling of edible meat products.

The applicant/operator shall refer to Chapter 6 and other applicable chapter(s) of the Meat Hygiene Manual of Procedures for more information.

Non-mandatory Items for Consideration

None

3.5.5 Rooms/Areas for Storage of Non-food Chemicals

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Where required, these rooms shall be designed and constructed according to the applicable legislation(s) (federal, provincial/territorial, municipal, etc.).

These rooms shall be located in such a way as not to create any potential risk of contamination to meat products.

Battery Charging Areas

Where required by applicable legislation, areas where batteries are charged, stored, or serviced may require proper ventilation. The location of these areas must ensure that meat products will not be contaminated.

Non-mandatory Items for Consideration

None

3.5.6 Shipping and Receiving Areas

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

The shipping and receiving areas shall be capable of being refrigerated and be properly equipped where required by specific program requirements depending on the activities being conducted in these areas.

The receiving area of the registered establishment shall be provided with a designated space for the receiving of returned meat products. The operator shall refer to section 3.6.3.2 of this document for information related to the receiving of returned meat products.

Non-mandatory Items for Consideration

None

3.5.7 Inspection Facilities for Imported or Detained Meat Products

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Refrigerated and Frozen Meat Products

Where required by an import program, registered establishments shall be provided with an inspection room or designated area with adequate space and facilities for the anticipated volume and located within a compatible area.

The inspection area or room shall meet the following requirements:

1. the minimum floor space must be 18 m²;
2. the floor shall be sloped to an adequate number of floor drains;
3. the room shall be equipped to maintain a temperature not higher than 21°C;
4. a sufficient number of defrosting tables or shelving shall be provided;
5. directly drained inspection tables shall be constructed of stainless steel and have a width of at least 750 mm. If the tables are against a wall, a back plate is necessary to prevent product contact with the wall;
6. the room or area shall be equipped with a supply of hot and cold water with adequate hand wash facilities and equipment cleaning facilities as described in sections 3.4.3 and 3.4.6 respectively; and
7. the room shall be equipped with a water sanitizer for utensils as described in section 3.4.5 of this chapter.

Applicants shall refer to the applicable chapters of the Meat Hygiene Manual of Procedures for detailed requirements concerning the inspection of imported or detained meat products.

Non-refrigerated Meat Products

Where required by import program, registered establishment shall be provided with an inspection room or designated area with adequate space and facilities for the anticipated volume and located within a compatible area.

Non-mandatory Items for Consideration

None

3.5.8 Personnel Welfare Rooms

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

Welfare rooms shall be designed and constructed to be capable of being kept in a clean and sanitary condition.

Washrooms

Shall be separate from and not lead directly to any room where meat products are handled, and separate from dressing rooms and lunchrooms.

Washrooms shall be adequate in size, equipped for the maximum number of personnel, and comply with requirements prescribed by applicable legislation (federal, provincial/territorial, or municipal).

Floors must be of smooth, hard, and impervious materials and properly drained.

Walls shall be constructed of smooth, hard, and impervious material up to an appropriate height.

Where doors are installed, they shall be self-closing and the full height and width of the opening. A louvered section in the lower panel is acceptable for ventilation purposes.

Washrooms shall be provided with a sufficient number of hand washing facilities to meet the needs of the maximum number of employees (refer to section 3.4.3 of this chapter).

Dressing Rooms

Dressing rooms shall be equipped with appropriate facilities for the storage and separation of personnel's street clothing from protective clothing.

Where installed, individual lockers for the use of personnel shall be designed and constructed to be capable of being kept in a clean and sanitary condition. Individual lockers shall be properly ventilated. Their installation shall allow for easy cleaning and inspection of the areas located under, above and behind them.

Lunch Room

Where personnel have their meals in a registered establishment, the establishment shall be equipped with appropriate lunch room(s).

Lunch room(s) shall be designed and constructed to be capable of being kept in a clean and sanitary condition. Location of lunch room(s) shall prevent their contamination, and at the same time, prevent contamination of other areas of a registered establishment.

Facilities for the Storage of Clean Protective Clothing

The registered establishment shall be provided with facilities for the storage of clean protective clothing.

Their design and construction shall ensure the protective clothing is kept in a sanitary condition.

Non-mandatory Items for Consideration

Where required by applicable federal, provincial/territorial or municipal legislation, a registered establishment may have to be provided with separate washrooms and dressing rooms for both sexes.

It is strongly recommended that persons partially working in inedible areas also be provided with separate welfare rooms.

Also it is recommended that separate welfare rooms be provided for:

1. personnel working in further processing operations, if slaughtering and eviscerating operations are conducted; and
2. personnel handling ready-to-eat meat products, if raw products are handled in the same establishment.

It is recommended that slaughter establishments have sufficient number of showers for personnel involved in the slaughter operations. Such shower facilities are also recommended in processing establishments.

3.5.9 Facilities for CFIA Inspectors

Meat Inspection Regulations, 1990 Requirements:

Ensuing Policy Requirements

The operator is responsible for furnishing the CFIA inspector's office and welfare rooms.

The applicant/operator shall inquire with the CFIA about any available additional information concerning the design and construction of the facilities required for use by the CFIA inspectors in a registered establishment.

Office

In establishments registered for the slaughter of food animals, the required minimum office space is 11 m² for one inspector and 1.4 m² for each additional inspector.

Whenever three (3) or more inspectors are to be accommodated, there must be a separate office of 11 m² for the official veterinarian in addition to the common office mentioned above.

Office Equipment

Every registered establishment shall be furnished with office equipment required by the inspectors to perform their duties. The operator/applicant shall contact the Area Responsible Officer for any information concerning the required equipment.

Veterinary Workstations Within the CFIA Office in a Poultry Slaughtering Establishment (MPIP)

There shall be a minimum of 500 lux lighting as measured at the top of the desk(s) throughout the CFIA inspection office.

The operator shall supply the veterinary workstation with a desk for the computer, an adjustable keyboard holder, a stand, or shelf suitable for the printer and an adjustable footrest.

The operator shall also supply a chair complete with adjustable height and adjustable lumbar support, a five-base support, a waterfall edge, and substantial cushioning for each desk in the CFIA office.

Laboratory Area for CFIA Use

In an establishment registered for the slaughter of food animals, the operator shall supply laboratory facilities for the use of CFIA inspector(s) performing product sampling (see Chapter 5 of the CFIA Manual of Procedures). The CFIA laboratory area is in addition to the space already allocated to the CFIA inspector(s).

Electronic Data Processing Equipment

Should management wish the CFIA inspector(s) to make use of electronic data processing equipment (e.g., for the computerization of condemnation data), the company may, subject to agreement with the appropriate Area Executive Director (Operations) , supply such equipment to the inspection staff.

The purpose, terms, and conditions of use for any such equipment should be clearly documented and agreed upon by plant management and the responsible inspector. The agreement should clearly state that the equipment is for official departmental work and will not be used for personal purposes.

Washrooms and Dressing Rooms

In establishments registered for the slaughter of food animals, there shall be adjoining separate washrooms and dressing rooms.

Where the number of inspectors exceeds five (5), separate washrooms are required for each sex. In the case of five (5) or fewer inspectors, the washroom may be shared if a lock is provided and access is not through a locker room of the opposite sex. However, the CFIA urges operators of every establishment registered for the slaughter of food animals to provide separate washroom and dressing room facilities for female and male inspectors.

The construction of washrooms and dressing rooms shall be the same as for the operator's personnel (see section 3.5.8).

The calculation used to determine the number of toilets required for the CFIA inspection staff shall be the same as for the establishment employees as prescribed in section 3.5.8 of this chapter.

Non-mandatory Items for Consideration

It is recommended that a separate office be provided for the exclusive use of the CFIA inspector(s) in order to maintain confidentiality and privacy. This benefits the operator and the CFIA inspector(s). This is particularly important in establishments where the following inspection activities are conducted:

1. export verification and certification; and
2. inspection of imported or detained meat products.

 

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