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Glossary of Terms
3.2 Introduction
- 3.2.1 CFIA Inspectors in a Registered Establishment, and Occupational Safety and Health Policy of the CFIA

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 Walls, Ceilings and Overhead Structures, Floors, Doorways and Doors, Windows, Elevators, Shafts, Stairs, etc.
- 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 the CFIA Inspectors

3.6 Transportation
- 3.6.1 Animal Transportation Vehicles and Containers
- 3.6.2 Food Transportation Vehicles and Containers
- 3.6.3 Receiving
- 3.6.4 Storage
- 3.6.5 Shipping
3.7 Equipment in a Registered Establishment
3.8 Personal Hygiene of Personnel
- 3.8.1 Training of Personnel
- 3.8.2 Health Status of Personnel
- 3.8.3 Sanitary Practices