Compliance and Assessment Guide for Schedule I and II of the Fish Inspection Regulations (Registered Establishments)
Chapter 2

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2.1 Equipment

Regulations

Schedule I, Section 10

(1) Fish processing equipment and ice handling or conveying equipment, including all surfaces, frames and legs shall be constructed of smooth, non-corrodible, non-absorbent and non-toxic materials that are washable, and shall be maintained in a sound condition for ease of cleaning and disinfection.

(2) Despite subsection (1), frames and legs of dryer flakes and dried squid storage bins may be constructed of wood if all surfaces in contact with fish meet the requirements of that subsection.

(3) Despite subsection (1), bloater drying canes may be constructed of wood if they are clean and in a sound condition.

(4) Despite subsection (1), boxes, carts or bins used to hold fresh whole or dressed fish intended for further processing may be made of planed lumber or waterproof plywood and be coated on the interior and exterior with material approved by the President of the Agency.

(5) Despite subsection (1), ice screws or augers that are in contact with ice may be constructed of galvanized metal.

Schedule I, Section 11

Cooler or cold storage racking systems on which pallets of fish are stored shall be constructed of metal or other material acceptable to the President of the Agency and shall be maintained in a sound condition for ease of cleaning and disinfection.

Schedule I, Section 21

All facilities and equipment shall be maintained in a sound condition so as to minimize the risk of contamination to fish and facilitate cleaning and disinfection, and shall be installed in such a manner as to allow adequate cleaning of the surrounding area.

Schedule II, Section 1

Every establishment shall implement and comply with its sanitation program.

Schedule II, Section 11

(2) Unnecessary material or equipment shall not be stored in a processing area.

Schedule II, Section 14

Forklifts and other devices used for moving fish and materials inside an establishment shall be clean and maintained in a sound condition.

Intent

Equipment must be constructed and maintained in such a way that it will not become a potential source of contamination for food products. Equipment must be made of materials that are non-corrosive and non-porous to allow it to be cleaned and disinfected. Wood, since it can harbour micro-organisms, must not be allowed to come in contact with food products (with the specified exceptions).

Compliance Guide

Equipment on which fish is processed or which comes in contact with ice or food products must be made of non-corrodible metal or other approved material. This includes such equipment as tables, utensils and totes, bins and baskets used to hold fish being processed or final products. Examples of approved materials are stainless steel, saltwater-resistant aluminum, high-density plastics and fiberglass reinforced plastics. Wood is not an acceptable material.

Construction materials used for construction, renovation, and maintenance should be selected on the basis of chemical and physical suitability of the materials in relation to their intended use in a food processing facility. Where the suitability of construction materials is in question, the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products (also called the Reference Listing) should be consulted.

Exceptions to the above are the frames and legs of dryer flakes and dried squid storage bins, which may be constructed of wood if the surfaces that are in contact with fish are of approved material. Bloater drying canes may also be constructed of wood.

Frames and legs may be made of mild steel or galvanized metal provided they are suitably coated with an approved material.

Boxes, carts or bins used to hold fresh whole or dressed fish intended for further processing may be made of planed lumber or waterproof plywood, provided they are coated with an approved material that will prevent moisture from entering the wood. The use of poly liners as a substitute for an acceptable fish contact surface is not permitted. Wooden boxes cannot be used to store ice.

Fish awaiting further processing may be held in wooden boxes inside the processing areas (including coolers) and the fish may be re-iced to preserve the quality prior to further processing. Once the fish enters the processing line to be processed, any subsequent holding, storage or handling must be in containers of approved material (i.e., not wood).

Frozen fish, including brine-frozen roe herring, may be stored in wooden boxes.

Fibre totes or boxes for transporting fish to a registered establishment must be lined with approved material and must only be used when clean and in a sound condition.

In exceptional circumstances, where it can be shown that this is a market requirement and the use of wood does not pose a sanitary hazard, wood boxes may be used for shipping final products for export. Examples include boxes of salt cod bits lined with wax paper, and boxes of canned fish products.

Equipment must be designed and constructed so that it can be easily cleaned and disinfected, and installed in such a way that it allows cleaning of the surrounding area.

Surfaces that come into contact with fish or other food products must not have gaps, crevices or inaccessible points that may be omitted during cleaning, and must be properly sloped to drain. Pans and bowls must not have closed rolled rims as these are difficult to clean.

All flumes must be free-flowing and all joints and bends in the flume must be smooth to the extent that debris can be easily removed by flowing water.

Drive motors and transmissions must be located such that incidental lubricant drip is not allowed to reach surfaces that come in contact with fish, ingredients or other food products.

Stands for workers along the processing lines must be constructed of approved materials, be well maintained, and must either be movable or be constructed in such a way that the stands and the floor beneath can be properly cleaned. Wood is not an acceptable material for stands.

Equipment
Assessment Guide Table - Schedule I

All Surfaces, Frames and Legs (Processing Equipment, Ice Handling or Conveying Equipment) - Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
smooth, non-corrodible, non-absorbent, non-toxic materials

rough metal or fiberglass (6)

unpainted plywood inside fish dryer (8)

wood (5)

porous rubber ball drain plug (5)

braided rope or bungee cord material not permitted (5)

Not Generally Applicable
washable (no gaps, crevices or inaccessible points) corrugated plastic panels with unsealed ends(9)

equipment design does not allow for proper cleaning and disinfecting (overlaps, gaps, etc.) (5)

bowls, trays, baskets, containers have rolled rims (5)

Not Generally Applicable
maintained in condition for ease of cleaning and disinfecting

flaking paint, mould or rust in a location not likely to affect product or packaging (6)

worn tarp material used as divider or flume (6)

damaged fiberglass (6)

flaking paint, mould or rust of a degree and in a location that could fall on fish or packaging (non RTE) (7)

damaged fiberglass - fish contact (5)

flaking paint, mould or rust of a degree and in location that could fall on RTE fish or packaging (2,3)

flaking paint, dirt, mould or rust that does fall on non RTE fish or packaging

Cooler/Cold Storage Racking Systems for Fish - Table - Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
constructed of approved material do not use wooden racks (5) Not Generally Applicable
maintained in condition for ease of cleaning and disinfecting flaking paint, mould or rust in a location not likely to affect product or packaging (6) flaking paint, mould or rust of a degree and in a location that could fall on fish or into packaging (non RTE) (7)

flaking paint, mould or rust of a degree and in location that could fall on RTE fish or into packaging (2,3)

flaking paint, dirt, mold or rust that does fall on fish or into packaging

Equipment
Assessment Guide - Schedule I

All Facilities and Equipment Table - Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
maintained to minimize contamination of fish damaged hose (6)

improperly identified totes used as stands (7)

flaking pitted or shedding rusty equipment (5,7)

insulated fish boxes damaged exposing insulation inside box (5,7)

conveyors damaged such that metal links, staples, loose nuts, bolts, rivets, etc. can get into fish (2,3)
loose nuts, bolts, rivets, etc. that can get into fish (2,3)
maintained to facilitate cleaning and disinfection

insulated fish boxes damaged exposing insulation on outside (8)

flaking paint, mould or rust in a location not likely to affect product or packaging (6)

exposed rigid foam insulation in a blast freezer where only packaged/protected fish will be frozen*

flaking paint, mould or rust of a degree and in a location that could fall on fish or into packaging (non RTE) (7)

exposed rigid foam insulation in a blast freezer where open/exposed fish will be frozenTable Note 2

flaking paint, mould or rust of a degree and in a location that could fall on RTE fish or into packaging (2,3)

flaking paint, mold or rust that does fall on fish or into packaging

installed to allow adequate cleaning and disinfection of surrounding areas area difficult to access for cleaning (6)

area cannot be cleaned (5)

spot welds / gaps in fish contact surfaces that show evidence that they can not be cleaned and sanitized (rate under Schedule II, see below).

conveyors or equipment cannot be adequately accessed to clean (5)

Not Generally Applicable

Table Notes

Table Note 2

see note in Compliance Guide under 1.4 - Walls

Return to table note 2  referrer

Assessment Guide Table - Schedule II

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
equipment maintained in a clean and sanitary condition equipment that is unsanitary but is located in areas that will not impact product or the general sanitation of the remainder of the facility and which does not meet the criteria for serious or critical (6) equipment that is unsanitary to the degree that it may result in the production of unwholesome product (5) equipment that is unsanitary to the degree that it exposes product to contamination, compromises the assurance and the food is processed under sanitary conditions or presents a threat to the health and safety of the consumer (2,3,4)
unnecessary material or equipment not stored in process area clutter in process area (8) Not Generally Applicable Not Generally Applicable
forklifts and other devises for moving fish and materials inside establishment must be clean and maintained in sound condition flaking paint or rust of a degree and in a location not likely to affect product or packaging

not clean

flaking paint or rust of a degree and in a location that could fall on fish or into packaging (non RTE)

flaking paint or rust of a degree and in a location that could fall on RTE fish or into packaging

2.2 Product Preservation Process Equipment and Monitoring Devices

Regulations

Schedule I, Section 19

Equipment that is used to perform product preservation processes shall meet the applicable requirements set out in the establishment's quality management program.

Schedule I, Section 20

Devices that are used to monitor the effectiveness of product preservation processes or the performance of equipment used in product preservation processes shall be calibrated and function in accordance with the applicable requirements set out in the establishment's quality management program.

Intent

Equipment used for product preservation processes must not, through improper functioning, allow an unsafe or unacceptable product to be produced. Devices used to monitor process equipment must be capable of ensuring its proper functioning.

Compliance Guide

Equipment used for product preservation processes must be consistently capable of meeting critical limits applied to the process. A critical limit represents the value that must be met and is used to separate acceptable product from unacceptable product.

For requirements for retort construction, please refer to Chapters 5.2 and 6.2, Canneries, of the Facilities Inspection Manual.

Equipment used for monitoring product preservation processes must be accurate and precise enough to correctly measure the critical limit. Periodic standardization or calibration is also necessary, and should be addressed in the verification section of the establishment's HACCP plan.

Assessment Guide Table - Schedule I

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
equipment used to perform product preservation process meets requirements set out in QMP do not use do not use
devices used to monitor the effectiveness of a product preservation process or the performance of equipment used in those processes are calibrated and function as stated in QMP do not use

2.3 Packaging Storage

Regulations

Schedule I, Section 12

Packaging and labelling materials shall be stored in dry and sanitary storage rooms that are intended for that purpose, that are constructed to provide protection from weather, contamination and the entry of insect and animal pests and that, if appropriate, are equipped with adequate temperature-control devices.

Schedule II, Section 11

(2) Unnecessary material or equipment shall not be stored in a processing area.

Intent

Storage areas for packaging and labelling materials must not be allowed to become a potential source of contamination for food products or an avenue for the entry of pests. Packaging and labelling materials must not be improperly or unnecessarily stored in processing areas, as this could hinder cleaning and disinfecting.

Compliance Guide

Packaging and labelling materials must be stored in a location that is dry, adequately lit, protected from pests, and can be kept clean and maintained in good repair. Wooden floors are acceptable. There must be sufficient space between either the materials and the walls, or the materials and the floor, to allow for inspection for the presence of pests. If packaging materials are stored against the wall, pallets are not considered to be of sufficient height to allow for inspection.

Trailer bodies are acceptable for storage of packaging and labelling materials provided they meet all requirements of the regulations.

Assessment Guide Table - Schedule I

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
packaging materials stored in properly constructed, dry, sanitary storage rooms that provide protection from weather, contamination and insect and animal pests insufficient space between packaging materials and walls/floors (8)

inside surfaces of boxes, cartons or other packaging materials not covered/protected (7)

packaging storage area accessible to pests (7)

packaging material in use in process area exposed to contamination (7)

contaminated packaging (3)

Assessment Guide Table - Schedule II

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
unnecessary material or equipment not stored in a process area packaging material not in use stored in process area (8) unprotected packaging not in use stored in process area (7) Not Generally Applicable

2.4 Ingredient Storage

Regulations

Schedule I, Section 13

(1) Ingredients and additives such as salt and vinegar used in the processing of fish shall be stored in sanitary storage rooms that are intended for that purpose, that are constructed to provide protection from weather, contamination and the entry of insect and animal pests and that, if appropriate, are equipped with adequate-temperature control devices.

(2) Despite subsection (1), bulk storage of ingredients and additives in an enclosed area is permitted if the area meets the requirements of sections 3 to 8 of this Schedule.

(3) Doors to areas referred to in subsection (2) shall be constructed of smooth, non-absorbent and non-toxic materials that are washable, properly fitted and hung, maintained in a sound condition for ease of cleaning and disinfection, and so located that ingredients or additives may be unloaded and delivered or conveyed to a processing area in a sanitary manner.

(4) Despite subsection (1), salt may be stored in bags outside of an establishment if the bags are sound, kept off of the ground and are covered with clean, waterproof coverings that protect the salt from contamination, weather and insect and animal pests.

Schedule II, Section 11

(2) Unnecessary material or equipment shall not be stored in a processing area.

Intent

Storage areas for ingredients must not be allowed to become a potential source of contamination for food products or attract pests or become an avenue for the entry of pests. Ingredients must not be improperly or unnecessarily stored in processing areas, as this could hinder cleaning and disinfecting.

Compliance Guide

Ingredients and additives must be stored in a location that is dry, adequately lit, protected from pests and can be kept clean and maintained in good repair. Wooden floors are acceptable. There must be sufficient space between the materials stored and either the walls or the floor to allow for inspection for the presence of pests. If ingredients must be kept within a specific temperature range, storage areas must be equipped with temperature control devices.

Ingredients and additives may be stored in bulk in an enclosed area as long as it complies with the requirements described previously for floors, drains, walls, ceilings, overhead fixtures, windows and doors (see Sections 1.2-1.6 of this document).

Bags of salt may be stored outdoors provided that the bags are kept off the ground, on pallets or a concrete pad or similar surface, and are covered to protect them from weather, insects and animal pests.

Ingredient Storage
Assessment Guide Table - Schedule I

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
Ingredients stored in sanitary storage rooms that provide protection from weather, contamination and insect and animal pests insufficient space between materials and walls/floors (8) ingredient storage area accessible to pests (7) contaminated ingredients (3)
storage room equipped with adequate temperature control if necessary temperature of storage area not controlled when necessary (7) Not Generally Applicable
bulk storage area meets requirements bulk storage area not properly constructed or not maintained (7) Not Generally Applicable
doors to bulk storage areas constructed of approved material, maintained in condition for ease of cleaning, located so that ingredients may be delivered in a sanitary manner

door to bulk storage not approved material (5)

not maintained for cleaning (5)

Not Generally Applicable
salt stored outside kept off the ground, bags sound, protected from contamination salt bags stored on the ground (9) salt stored outside not protected (7) Not Generally Applicable

Assessment Guide Table - Schedule II

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
unnecessary material or equipment not stored in process area ingredients not in use stored in processing area (8) Not Generally Applicable Not Generally Applicable

2.5 Chemical Storage

Regulations

Schedule II, Section 2

(2) Any product used for the lubrication of fish processing equipment or machinery and any product used for cleaning and disinfection shall be clearly labelled as to its use, stored in an appropriate location and only used by a person trained to use or apply it in a manner that prevents contamination of fish or contact surfaces.

Schedule II, Section 11

(2) Unnecessary material or equipment shall not be stored in a processing area.

Schedule II, Section 17

(2) No odiferous or toxic substance shall be stored in a processing area.

Intent

Chemicals used for the operation of equipment or for cleaning and disinfecting must not be allowed to become a potential source of contamination for food products. Chemical products must not be improperly or unnecessarily stored in processing areas, as this could hinder cleaning and disinfecting.

Compliance Guide

Chemical products used for lubrication or for cleaning and disinfecting must be properly labelled and stored in a weatherproof location that is maintained in good repair and kept clean. This may include locations outside the establishment. Chemicals must not be stored in close proximity to supplies or materials, or in such a way as to possibly contaminate food products.

Substances that are toxic or have a strong odour must not be stored in a processing area.

Chemical Storage
Assessment Guide Table - Schedule II

Products Used for Lubrication, Cleaning or Disinfection - Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
clearly labelled as to its use do not use chemicals not properly labelled (7) Not Generally Applicable
stored in an appropriate location chemicals not stored in designated location (9) chemicals stored in an area where if knocked over or spilled could contaminate product, ingredients or packaging materials. (7) Not Generally Applicable
used only by persons trained to use or apply in a manner that prevents contamination of fish or contact surfaces chemicals being used or applied by untrained persons (9) chemicals used in a manner or for purposes other than described on the label (7) chemical solution too strong - no rinse direct contact (3)
Unnecessary material or equipment not stored in process area chemicals not in use stored in process area (9) chemicals not in use stored in process area when it impedes plant sanitation (5) Not Generally Applicable
No odiferous or toxic substances shall be stored in a process area do not use odiferous substance stored in a process area (7) toxic substance stored in process area (3)

2.6 Temperature Control and Storage of Fish

Regulations

Schedule II, Section 16

(1) Fish shall be kept iced or chilled and protected from contamination before processing in the establishment and, if the type of process operation conducted so requires, shall be washed before processing.

(2) Cold storages shall maintain the temperature of fish at -18°C or colder.

(3) Coolers shall maintain fish at a temperature from 4°C to -1°C

Schedule II, Section 17

(1) Processed fish shall be stored in locations designated in the quality management program in order to preserve its quality and safety.

Schedule II, Section 18

Frozen fish shall be handled and protected in an establishment to ensure that the temperature of the fish does not increase more than 5.5°C during the time the fish:

a) is removed from cold storage and returned to it unless the frozen fish is thawed for further processing; or

b) is placed on a conveyance equipped with cold-storage capability.

Intent

Raw and processed fish products must not be allowed to become contaminated during handling and storage. Unprocessed fish must be kept cool to prevent microbial growth and spoilage and be protected from contamination. Frozen fish must be kept frozen with only minor fluctuations in temperature to prevent microbial growth and spoilage.

Compliance Guide

Landing or receiving and unloading of raw materials intended for processing must proceed quickly. Fresh fish intended for further processing must be cooled rapidly to an appropriate temperature and protected from contamination. Fish shall be washed if, in the opinion of the inspector, washing is necessary to prevent contamination of the fish from foreign matter/slime which may be present in the incoming raw material. Processed fish must also be stored at a suitable temperature.

Fresh or unfrozen fish, cooked and chilled crustaceans, and all molluscan shellfish must be kept between -1° and 4°C (between 30° and 39°F). Allowances must be made for the fact that the temperature of the fish or shellfish may rise slightly above 4°, due to operating conditions. It is important that these rises in temperature must be kept as brief as possible, in order to minimize the hazard of bacterial growth.

Certain other processes, such as pre-depuration holding or post-cooking cooling, may require different holding temperatures.

Areas where processed fish is stored and surfaces that come in contact with fish after processing must be kept in a clean and sanitary condition.

Frozen fish and fish products must be stored at an even temperature of -18°C (0°F) or lower; however, to maintain a high level of fish quality, it is strongly recommended that they be stored at a temperature of -26°C (-15°F). When frozen fish are temporarily removed from storage or loaded onto a conveyance with cold storage, their temperature must not be allowed to fluctuate more than 5.5°C (10°F). An exception is fish that is thawed or partially thawed for further processing, and subsequently subjected to proper refrigeration

Temperature Control & Storage of Fish
Assessment Guide Table - Schedule II

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
fish iced or chilled and protected from contamination before processing in the establishment. Fish washed before processing if required. fish not washed when required (9)

fish not protected from contamination in the establishment (7)

fish not iced or chilled (7)

Not Generally Applicable
cold storages maintain fish at -18°C or colder Assess in Section 1.8 Assess in Section 1.8 Assess in Section 1.8
coolers maintain fish from 4°C to -1°C Assess in Section 1.8 Assess in Section 1.8 Assess in Section 1.8
processed fish stored in location designated by QMP to preserve quality and safety fish stored in location that could affect its quality or safety (9) fish stored in location that has resulted in it becoming tainted or decomposed (7) fish stored in location that has resulted in it becoming unsafe or unwholesome

 

Frozen fish handled so temperature does not increase more than 5.5°C from time fish: - Table of example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
(a) is removed from cold storage and returned (unless thawed for processing) do not use frozen fish outside of cold storage increases in temperature by more that 5.5°C (7) Not Generally Applicable
(b) is placed on conveyance with cold storage capability do not use frozen fish placed on conveyance with no cold storage capability (7) Not Generally Applicable

2.7 Utensils

Regulations

Schedule I, Section 25

Utensils and cutting surfaces shall be constructed of non-corrodible, non-absorbent, smooth, impervious and washable material that is maintained in a sound condition for ease of cleaning and disinfection.

Intent

Utensils must not be allowed to become a potential source of contamination for food products. Wood, since it can harbour micro-organisms, must not be used in processing areas or allowed to come in contact with the food products.

Compliance Guide

All utensils and cutting surfaces used in processing or holding areas must be designed and constructed so that they can be easily cleaned and disinfected. Wood is not an acceptable material for cutting boards, or the handles of utensils; this includes knives, forks, shovels, brooms, squeegees, rakes, etc.

The use of wire mesh may be acceptable provided the wire is of a non-corrodible material and the design allows the mesh to be properly cleaned and disinfected. Mesh with bare galvanized wire or mesh with twisted joints is not acceptable. Examples of wire- mesh construction that are acceptable include welded square mesh of stainless steel wire or welded square mesh employing mild steel wire that has been covered with an approved plastic coating.

Enamelled utensils are not acceptable in processing operations.

Utensils
Assessment Guide Table - Schedule I

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
Utensils and cutting surfaces of approved material and maintained for ease of cleaning and disinfection

worn brooms brushes that may shed bristles (8)

flaking paint, mould or rust in a location not likely to affect product or packaging(6)

knives, shovels, brooms, fish pushers etc. have wooden handles (5)

knives, shovels, brooms, fish pushers etc. worn, scored or damaged so they can't be cleaned (5)

utensils stored in inappropriate location (on the floor, not in racks or on hooks) (5)

scored plastic cutting boards, handles, covers etc. (5)

wooden cutting boards (5)

dip nets or any other utensils made from braided rope or string (i.e. non monofilament) except for braided rope dip nets that are used to handle live fish(5)

Braided rope dip nets used to handle live fish that are in poor condition (5)

enamelled utensils (5)

wire mesh scouring pads (5)

flaking paint, mould or rust of a degree and in a location that could fall on fish or packaging (non RTE) (7)

flaking paint, mould or rust of a degree and in location that could fall on RTE fish or packaging (2,3)

flaking paint, mould or rust that does fall on non RTE fish or packaging

2.8 Conveyors

Regulations

Schedule I, Section 26

(1) Conveyors in contact with fish shall be maintained in a sound condition for ease of cleaning and disinfection, be constructed of non-corrodible, non-absorbent, smooth, impervious, light-coloured and non-toxic materials or non-corrodible, non-absorbent, impervious and non-toxic wire mesh or chain link and, if necessary, be equipped with effective spray washers and scrapers.

(2) Conveyors that are used for loading finished and packaged products into conveyances may be made of mild steel or other similar material and shall be maintained in a sound condition for ease of cleaning and disinfection.

Intent

Conveyors must not be allowed to become a potential source of contamination for food products. Conveyors in contact with fish must be constructed and maintained such that they can be easily cleaned and disinfected.

Compliance Guide

Conveyors must be made of acceptable materials and maintained in a sound condition so that they can be easily cleaned and disinfected. Conveyors in contact with fish must be cleaned regularly when in use. Ways that this may be achieved include the use of water sprayers, air sprayers, scrapers, manual spraying, or dips. Exceptions to this can be made only when it can be shown that sanitary conditions can be maintained through some other means.

Assessment Guide Table - Schedule I

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
conveyors in contact with fish constructed of approved material and maintained for ease of cleaning and disinfection

damage to conveyor which is difficult to clean (5)

unapproved material (5,7)

Not Generally Applicable
equipped with spray washers and scrapers if necessary no spray washers or scrapers when necessary (8) (if conveyors dirty then rate under 2.1) Not Generally Applicable Not Generally Applicable
conveyors for loading packaged or finished product maintained for ease of cleaning and disinfection conveyors which damage packaging material such that product inside may be exposed Not Generally Applicable

2.9 Pallets

Regulations

Schedule I, Section 27

Pallets used as equipment in a processing area, such as foot stands, stands for vats and pan racks, shall be constructed of non-corrodible, non-absorbent, smooth, non-toxic and washable materials, and be maintained in a sound condition for ease of cleaning and disinfection.

Schedule II, Section 15

(1) Subject to subsection (2), no person shall use wooden pallets in an establishment for any purpose other than:

a) to handle or transport boxed or otherwise containerized raw material in a holding room; or

b) to transport ingredients, additives, packaging material, raw material, labels, semi-processed saltfish, or packaged, boxed or otherwise containerized finished products into or out of a processing area.

2) Wooden pallets may be used for the press piling of saltfish or the processing of salmon roe if a barrier of material acceptable for food contact is placed between the wooden pallet and the fish.

(3) Every pallet shall be clean and maintained in a sound condition.

Intent

Pallets must not be allowed to become a potential source of contamination for food products. Wood, since it can harbour micro-organisms, must not be used on a continual basis in processing areas or allowed to come in contact with food products.

Compliance Guide

Pallets used in a processing area must be made of acceptable materials and maintained in a sound condition so that they can be cleaned and disinfected. Wooden pallets may be used for the purposes listed in the regulations. They may be used in coolers and cold storages to hold packaged final products, but fish held prior to packaging should not be held on wooden pallets (with the exceptions stated in the regulations for saltfish and salmon roe).

Pallets
Assessment Guide Table - Schedule I

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical
pallets used as equipment in a processing area are made of approved material and are maintained for ease of cleaning and disinfection damaged pallets in use in process area (8) pallets of unapproved material (i.e. wood) used as equipment in process area (5) Not Generally Applicable

Assessment Guide Table - Schedule II

Wooden pallets used only to:

Example situations
Table Summary

This table contains the Construction, design, plants and surroundings, including the Worksheet Line Item, Minor and Serious Critical Assessment Guide.

Worksheet Line Item Minor Serious Critical

(a) handle or transport boxed or otherwise containerized raw material in a holding room or

(b) transport ingredients, additives, packaging material, raw material, labels, semi-processed saltfish, or packaged, boxed or otherwise containerized finished products into or out of a processing area

do not use unapproved use of wooden pallets(5) Not Generally Applicable
acceptable barrier between pallet and fish when wooden pallet used for press piling saltfish or processing salmon roe no barrier in place between fish and pallet it is on when required (9) pallets of salt fish stacked on top of each other with no protective barrier between pallets (7) Not Generally Applicable
every pallet clean and maintained in sound condition shipping pallets not clean (8) pallets in process areas not clean (5) Not Generally Applicable
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