3.1 Glossary of terms

3.2 Introduction

Premises

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

• 3.3.1 Outside Premises and Building Exterior
• 3.3.2 Design and Layout of a Registered Establishment

3.4 General Construction Requirements

• 3.4.1 Suitability of Construction Materials
• 3.4.2 Water Supply
• 3.4.3 Hand Washing Facilities
• 3.4.4 Drinking Water Fountains
• 3.4.5 Water Sanitizer for Utensils
• 3.4.6 Facilities for the Cleaning of Rooms, Equipment and Protective Clothing
• 3.4.7 Drainage and Sewage System
• 3.4.8 Lighting
• 3.4.9 Ventilation
• 3.4.10 Room/Area Temperature and Humidity
• 3.4.11 Section moved to 3.4.1
• 3.4.12 Check Trim Station

3.5 Detailed Design and Construction Requirements

• 3.5.1 Slaughter, Carcass Dressing and Carcass Chilling
• 3.5.2 Processing of Meat Products
• 3.5.3 Storage Rooms
• 3.5.4 Areas/Rooms Intended for Storage and Handling of Inedible Meat Products
• 3.5.5 Rooms/Areas for Storage of Non-food Chemicals
• 3.5.6 Shipping and Receiving Areas
• 3.5.7 Inspection Facilities for Imported or Detained Meat Products
• 3.5.8 Personnel Welfare Rooms
• 3.5.9 Facilities for CFIA Inspectors

Equipment

3.7 Equipment in a Registered Establishment