Honey Establishment Inspection Manual

Chapter 4 - Environmental Controls

• 4.1 Premises
• 4.2 Transportation and Storage
• 4.3 Equipment
• 4.4 Personnel
• 4.5 Sanitation and Pest Control
• 4.6 Complaints and Recalls
• 4.7 Records
• Appendix 1 - Water Quality Program
• Appendix 2 - Personnel Training Programs
• Appendix 3 - Sanitation Program
• Appendix 4 - Pest Control Program
• Appendix 5 - Equipment Maintenance and Calibration Program & Records
• Appendix 6 - Glass Breakage Procedures and Records Programs
• Appendix 7 - Recall Program

4.1 Premises

4.1.1 Building Exterior

4.1.1.1 Outside Property and Building

1 Task

Principle

Buildings and surrounding areas are designed, constructed and maintained in a manner to prevent conditions which may result in the contamination of food.

Assessment Criteria

Grounds, Roadways and Drainage

• The surrounding land is maintained to control sources of contamination such as debris and pest harborage areas.
• The building is not located in close proximity to any environmental contaminants.
• Roadways are properly drained, graded, compacted and appropriately treated to reduce dust.
• The surrounding property is adequately drained.

Exterior Building Structure

• The building exterior is designed, constructed and maintained to prevent entry of contaminants and pests (e.g. No unprotected openings, air intakes are appropriately located, and the roof, walls and foundation are maintained to prevent leakage).

Rating Examples

Reference

• Honey Regulations: Section 16(d).
• FSEP Manual: Section 3, A.1.1 - Outside Property

4.1.2 Building Interior

4.1.2.1 Design, Construction, and Maintenance

101 Task

Principle

Building interiors and structures are designed, constructed and maintained in a manner to prevent conditions which may result in the contamination of food.

Assessment Criteria

Floor, Walls and Ceilings

• Floors, walls, and ceilings are constructed of material that is durable, impervious, smooth, cleanable and suitable for the production conditions in the area.
• Where appropriate, wall, floor and ceiling joints are sealed to prevent contamination and facilitate cleaning.
• Floors, walls and ceilings are composed of materials that will not result in the contamination of the environment or food.
• Floors are sufficiently sloped to facilitate the draining of liquids to trapped outlets.
• Ceilings, overhead structures, stairs, and elevators are designed, constructed and maintained to prevent contamination.

Windows and Doors

• Windows are sealed or equipped with close fitting screens.
• Where there is a likelihood of breakage of glass windows that could result in the contamination of food, the windows are constructed of alternative materials or are adequately protected.
• Doors have smooth, non-absorbent surfaces and are close fitting and self-closing where appropriate.

Process Flow Separation

• Adequate separation of activities is provided by physical or other effective means where cross contamination may result.
• Buildings and facilities are designed to facilitate hygienic operations by means of a regulated flow in the process from the arrival of the raw material at the premises to the finished product.

Rating Examples

Reference

• Honey Regulations: Sections 16(e) and (f), 25(b), 38(1)(f).

4.1.2.2 Lighting

102 Task

Principle

Adequate natural or artificial lighting should be provided throughout the establishment and all artificial lighting in production areas must be of a safety type and protected to prevent contamination of the food.

Assessment Criteria

Lighting is appropriate such that the intended production or inspection activity can be effectively conducted. The lighting does not alter food colour and should not be less than the following:

• 540 lux (50 foot candles) in inspection areas (Container filling)
• 220 lux (20 foot candles) in work areas (Extracting)
• 110 lux (10 foot candles) in other areas (Storage rooms)

Inspection areas are defined as any point where the food product or container is visually inspected or instruments are monitored (e.g. empty container evaluation, product sorting and inspection).

Light bulbs and fixtures suspended over honey materials in any stage of production must be of a safety type and protected to prevent contamination of food in case of breakage.

Rating Examples

Reference

• Honey Regulations: Sections 25(b), 38(1)(f)(ii).

4.1.2.3 Ventilation

103 Task

Principle

Adequate ventilation is provided to prevent excessive heat, steam, condensation and dust, and to remove contaminated air.

Assessment Criteria

Ventilation provides sufficient air exchange to prevent unacceptable accumulations of steam, condensation heat or dust.

Ventilation openings are equipped with close fitting screens or filters as appropriate to prevent the intake of pests and contaminants. Filters are cleaned or replaced as necessary.

Rating Examples

Reference

• Honey Regulations: Section 25(b).

4.1.2.4 Waste Disposal

104 Task

Principle

Sewage, effluent and waste storage and disposal systems are designed, constructed and maintained to prevent contamination.

Assessment Criteria

Drainage and sewage systems are equipped with appropriate traps and vents.

Establishments are designed and constructed so that there is no cross-connection between the sewage system and any other waste effluent system in the establishment.

Effluent or sewage lines do not pass directly over or through production areas unless they are controlled to prevent contamination.

Adequate facilities and equipment are provided and maintained for the storage of waste prior to removal from the establishment. These facilities are designed to prevent contamination.

Containers used for waste are clearly identified, leak proof and where appropriate are covered.

Waste is removed and containers are cleaned and sanitized at an appropriate frequency to minimize contamination potentials.

Rating Examples

Reference

• Honey Regulations: Sections 16(e) and (f), 4.1(1).

4.1.3 Sanitary Facilities

4.1.3.1 Employee Facilities

201 Task

Principle

Employee facilities are designed, constructed and maintained in such a manner that employees are encouraged to use proper hygiene in order to prevent contamination.

Assessment Criteria

Processing areas are provided with an adequate number of conveniently located hand washing stations with trapped waste pipes to drains.

Washrooms have hot and cold potable running water, soap dispensers, soap, sanitary hand drying equipment or supplies and a cleanable waste receptacle.

Washrooms, lunchrooms and change rooms are maintained in a clean condition.

Hand washing notices are posted in appropriate areas.

Rating Examples

Reference

• Honey Regulations: Sections 16(c) and (e).

4.1.3.2 Equipment Cleaning and Sanitizing Facilities

202 Task

Principle

Facilities and equipment for cleaning and sanitizing equipment are adequately designed, constructed and maintained to prevent contamination of food.

Assessment Criteria

Facilities and equipment are constructed of corrosion resistant materials capable of being easily cleaned and are provided with potable water at temperatures appropriate for the cleaning chemicals used.

Equipment cleaning and sanitizing facilities are adequately separated from food storage, processing and packaging areas to prevent contamination.

Rating Examples

Reference

• Honey Regulations: Section 25(c).

4.1.3.3 Bee Control

203 Task

Principle

Effective bee controls are in place to prevent entry, to eliminate bees in the production area and to prevent the contamination of food.

Assessment Criteria

There are effective bee controls in the premises to eliminate excessive bees in production area.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.1.4 Water and Ice

4.1.4.1 Water and Steam Quality, Records and Program

301 Task

Principle

The potability of hot and cold water is controlled to prevent contamination.

Written records that adequately reflect control of water and steam quality and treatment are available upon request.

Assessment Criteria

Water meets the requirements of Health Canada's "Guidelines for Canadian Drinking Water Quality" and/or Provincial Public Health Standards for water. On site source water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability (minimum annually).

There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered.)

Water treatment chemicals, where used, are listed in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has a "letter of no objection" from Health Canada.

The chemical treatment is monitored and controlled to deliver the desired concentration and to prevent contamination.

Recirculated water is treated, monitored and maintained as appropriate to the intended purpose. Recirculated water has a separate distribution system which is clearly identified.

The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:

Water Potability Records

• Water source
• Sample site
• Analytical results
• Analyst
• Date

Water Treatment Records

• Method of treatment
• Sample site
• Analytical results
• Analyst
• Date

Boiler Feedwater Treatment Records

• Method of treatment
• Analytical results
• Analyst
• Date

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).
• FSEP Manual: Section 3, A.4.1 - Water/Ice/Steam Quality, Protection and Supply
• Others
  1. Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products
  2. Guidelines for Canadian Drinking Water Quality
• Appendix 1- Water Quality Program.

4.2 Transportation and Storage

4.2.1 Transportation

4.2.1.1 Food Carriers

401 Task

Principle

Carriers used by the establishment are designed, constructed, maintained, cleaned and utilized in a manner to prevent food contamination.

Assessment Criteria

The establishment verifies that carriers are suitable for the transportation of food by ensuring that:

• Carriers are inspected on receipt and prior to loading to ensure they are free from contamination and are suitable for the transportation of food.
• There is a program in place to demonstrate the adequacy of cleaning and sanitizing (e.g. for bulk tankers -a written cleaning and sanitizing procedure is available).
• Bulk tanks are designed and constructed to allow for complete drainage and to prevent contamination.
• Where appropriate, materials used in carrier construction are suitable for food contact.
• Carriers are loaded, arranged and unloaded in a manner that prevents damage to and contamination of the food.
• Where the same carriers are used for food and non-food loads (e.g. dual use), procedures are in place to restrict the type of non-food loads to those that do not pose a risk to subsequent food loads after an acceptable clean out or to food loads in the same shipment the establishment should:
  • Receive a cleaning certificate and a record of the previous material transported prior to loading or unloading dual use tankers.
  • Have a program in place to verify the adequacy of cleaning (e.g. tanker inspections or analysis as appropriate).

Rating Examples

Reference

• FSEP Manual: Section 3, B.1.1 - Food Carriers

4.2.1.2 Hand Carts and Dollies

402 Task

Principle

Hand carts and dollies used are designed, constructed, maintained, cleaned and utilized in a manner to prevent food contamination.

Assessment Criteria

Materials used in construction of hand carts and dollies are suitable.

Hand carts and dollies are properly maintained.

Dollies and carts must have restricted use in either the field or in the plant or there must be a program in place to demonstrate the adequacy of cleaning and sanitizing.

Rating Examples

Reference

• Honey Regulations: Section 16(f), 4.1(1)

4.2.2 Storage

4.2.2.1 Non-Food Chemicals - Receiving and Storage

501 Task

Principle

Non-food chemicals are received and stored in a manner to prevent contamination of food, packaging materials and food contact surfaces.

Assessment Criteria

Chemicals are received and stored in a dry, well ventilated area.

Non-food chemicals are stored in designated areas such that there is no possibility for cross-contamination of food or food contact surfaces.

Chemicals are stored in clean, correctly labeled containers.

Non-food chemicals used in the establishment are listed in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has a "Letter of No Objection" from Health Canada.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.2.2.2 Ingredient and Packaging Material Storage EXCEPT Bulk Containers

502 Task ***REVISED JUNE 2009***

Principle

Storage and handling of incoming honey, ingredients, food additives/processing aids and packaging materials are controlled to prevent damage and contamination.

Note: See Task 505 for empty bulk container storage.

Assessment Criteria

Honey, ingredients, food additives/processing aids and packaging materials are stored and handled in the establishment in a manner to prevent damage and/or contamination.

Full bulk containers (e.g. drums, totes) of honey must be stored in a manner that prevents deterioration of the containers (e.g. stored inside) and prevents the entry of water and contaminants into the containers.

Ingredient, and where appropriate, packaging material rotation, is controlled to prevent deterioration and spoilage.

Humidity sensitive ingredients and packaging material are stored under appropriate conditions to prevent deterioration.

Rating Examples

Reference

• Honey Regulations: Sections 4.1, 16, 32(1) and (2), 33.

4.2.2.3 Finished Product Storage

503 Task

Principle

Finished products are stored and handled to prevent damage and contamination.

Assessment Criteria

Finished product is stored and handled under conditions to minimize deterioration (e.g. rusting or corrosion).

Finished product is stored and handled in a manner to minimize damage (e.g. control of stacking heights and forklift damage).

Rating Examples

Reference

• Honey Regulations: Sections 10(1)(b)(i), 4.1(1)(b).

4.2.2.4 Storage of Honey Supers

504 Task

Principle

Storage and handling of honey supers is controlled to prevent damage and contamination of the food.

Assessment Criteria

Honey supers are handled and stored in a manner to prevent damage and/or contamination.

Honey supers are maintained in a manner to prevent contamination of the food product.

Honey supers are rotated in an adequate manner as to prevent contamination of the food product and to minimize the spread of disease.

Rating Examples

Reference

• Honey Regulations: Section 16(f)

4.2.2.5 Storage of Empty Bulk Containers (e.g. drums, totes)

• Incoming Empty Containers (e.g. used to pack honey)
• Outgoing Empty Containers

505 Task ***REVISED JUNE 2009***

Principle

The establishment stores empty bulk containers such that no biological, chemical or physical hazards result in the food.

Assessment Criteria

All empty bulk containers (e.g. drums, totes) must be stored in a manner that prevents deterioration of the containers and prevents the entry of water and contaminants into the containers.

Empty bulk containers that are stored outside are properly closed, adequately covered and off the ground to prevent deterioration and contamination.

Residual honey from bulk containers is removed prior to storage to prevent pest harbourage.

Rating Examples

Reference

• Honey Regulations: Sections 16(b) and (f), 25(d), 32(1) and (2), 33

4.3 Equipment

4.3.1 General Equipment

4.3.1.1 Design, Installation and Maintenance

601 Task

Principle

All equipment is designed, constructed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Equipment is designed, constructed and installed to ensure that it is capable of delivering the requirements of the process. (Specific equipment design, construction and installation requirements are assessed under Sections 4.3.1.2, 4.3.1.3, 4.3.1.4, 4.3.1.5, 4.3.1.6, 4.3.1.7 et 4.3.2. All other equipment is assessed in this sub-section.)

Equipment is designed, constructed of food grade material and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment is designed, constructed and installed to prevent contamination of the product during operations (e.g. location of lubricant reservoirs).

Where necessary, equipment is exhausted to the outside to prevent excessive condensation.

Equipment is designed, constructed and installed to allow for proper drainage and where appropriate, is connected directly to drains.

Cleaning and sanitizing equipment is designed for its' intended use and is properly maintained.

Rating Examples

Reference

• Honey Regulations: Sections 10(1)(b)(ii), 16(f).

4.3.1.2 Honey Extractors

602 Task

Principle

All honey extracting equipment is designed, constructed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Equipment is designed, constructed of food grade material and installed to ensure that it is capable of delivering the requirements of the process.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Food contact surfaces of equipment and utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Coatings, paints, chemicals, lubricants and other materials used for food contact surfaces or equipment where there is a possibility of contact with food are listed in the "Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents" published by CFIA or the establishment has a "Letter of No Objection" from Health Canada.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.3.1.3 Honey Sump

603 Task

Principle

Honey sumps are constructed of appropriate materials and are maintained in a manner to prevent contamination of food.

Assessment Criteria

Food contact surfaces of equipment and utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Coatings, paints, chemicals, lubricants and other materials used for food contact surfaces or equipment where there is a possibility of contact with food are listed in the "Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents" published by CFIA or the establishment has a "Letter of No Objection" from Health Canada.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment is designed, constructed of food grade material and installed to prevent contamination of the product during operations (e.g. covers on sumps).

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.3.1.4 Honey Dump / Melting Tanks

604 Task

Principle

Honey dump tanks/melting tanks are constructed of appropriate materials and are maintained in a manner to prevent contamination of food.

Assessment Criteria

Tanks are designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Tanks are designed, constructed of food grade material and installed to prevent contamination of the product during operations.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.3.1.5 Honey Heat Treatment Equipment

605 Task

Principle

Adequate equipment for rapid controlled heating/cooling for liquefying honey without scorching or impairing colour, flavour or cleanliness and maintained in a manner to prevent contamination of food.

Adequate equipment for heating and cooling is sufficient so that the honey is free of viable sugar tolerant yeasts without scorching or impairing colour, flavour or cleanliness and maintained in a manner to prevent contamination of food (pasteurizing establishments).

Assessment Criteria

Equipment and instruments are designed, constructed of food grade material and installed to ensure that it is capable of delivering the requirements of the process.

The rapid controlled application of heating and cooling is sufficient so that the honey is free of viable sugar tolerant yeasts (time and temperature controls).

Equipment and instruments are designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment and instruments are designed, constructed and installed to prevent contamination of the product during operations.

Where used, other temperature/measuring devices are installed calibrated and maintained as necessary to ensure accuracy.

The establishment uses one temperature scale consistently throughout the processing system (e.g. Celsius or Fahrenheit).

Rating Examples

Reference

• Honey Regulations: Sections 10(1)(a), 10(1)(b)(ii) (A) and (B).

4.3.1.6 Hand Tools/Utensils

606 Task

Principle

All utensils are designed and constructed to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Food contact surfaces of utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.3.1.7 Filters

607 Task

Principle

All filters are designed, constructed and installed to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Canada No.1 requires that honey is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 80-mesh screen.

Canada No.2 requires that honey is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 60-mesh screen.

Equipment is designed, constructed of food grade material and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.3.1.8 Equipment Maintenance and Calibration Programs and Records

608 Task

Principle

An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of the food.

Records are available to demonstrate adherence to the maintenance and calibration program for equipment.

Assessment Criteria

The establishment has an effective written preventative maintenance and calibration program to ensure that equipment and instruments function as intended.

This program must include:

• A list of equipment requiring regular maintenance and calibration.
• The maintenance and calibration procedures and frequencies (e.g. equipment inspection, adjustments and part replacements) are based on the equipment manual or equivalent effective frequencies.
• Equipment is maintained to ensure that no physical or chemical hazard potentials result (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication).
• Maintenance and calibration of equipment is performed by appropriately trained personnel.

The typical information expected in maintenance and calibration records for equipment:

• Identification of equipment
• Maintenance activity
• Date, person
• Reason for activity
• Calibration results and corrective action as required

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1), 25(d) and Schedule I: Table I, II, III, IV.
• FSEP Manual: Section 3, C.1.2 - Equipment Maintenance and Calibration
• Appendix 5 - Equipment Maintenance and Calibration Records.

4.3.2 Pre-Process Equipment

4.3.2.1 Preparation/Blending Equipment and Instrumentation

701 Task

Principle

Preparation and blending equipment is designed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of the product during operations.

Assessment Criteria

Equipment and instruments are designed, installed, as necessary to ensure that they function as intended. The following are some examples of instrumentation that may be used for preparation/blending equipment to control factors in the process:

Mercury in Glass (MIG) thermometers, temperature recorders, other temperature measuring devices

• Equipment is designed, installed, and maintained in accordance to the equipment manual.

Scales and Meters

• Equipment is designed, installed, and maintained in accordance to the equipment manual.

Other Instrumentation

• Other specialized instrumentation necessary (e.g. refractometer, honey colour classifier).

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).
• FSEP Manual: Section 1.1 - Introduction

4.3.2.2 Honey Uncapping Devices

702 Task

Principle

All equipment and utensils are designed, constructed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination.

Assessment Criteria

Equipment is designed constructed of food grade material, installed and maintained to ensure that it is capable of delivering the requirements of the process.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment is designed, constructed and installed to prevent contamination of the product during operations.

Food contact surfaces of equipment and utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.3.3 Post-Process Equipment

4.3.3.1 Metal Detector

901 Task

Principle

Metal detecting equipment is designed, constructed, installed and maintained such that the equipment is capable of delivering the required process.

Assessment Criteria

Metal detection equipment is designed , installed and maintained in accordance with the equipment manual This may include:

• Timing of the reject mechanism
• Suitability for environmental conditions
• Observation of calibration check

Rating Examples

Reference

• Honey Regulations: Sections 4.1(1)(a) and (b).

4.3.3.2 Honey Holding Tanks

902 Task

Principle

Honey holding tanks are constructed of appropriate materials and are maintained in a manner to prevent contamination of food.

Assessment Criteria

Tanks are designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Tanks are designed, constructed of food grade material and installed to prevent contamination of the product during operations (e.g. covers on tanks).

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(1).

4.3.3.3 Wax Removal

903 Task

Principle

Wax handling equipment is designed, constructed, installed and maintained such that the equipment is capable of delivering the required process to prevent contamination of food.

Assessment Criteria

Equipment is designed, constructed of food grade material, installed and maintained to ensure that it is capable of delivering the requirements of the process.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Rating Examples

Reference

Honey Regulations: Sections 16(f), 4.1(1).

4.3.3.4 Container Filling - Honey Filling Equipment

904 Task

Principle

Filling equipment is designed, constructed, installed and maintained such that the equipment is capable of delivering the required process to prevent contamination of food.

Assessment Criteria

Filling equipment is designed, constructed of food grade material, installed and maintained such that the equipment is capable of delivering the required process to prevent contamination of food.

Rating Examples

Reference

• Honey Regulations: Sections 29, 30, 31, 32, 33, 34.
• FSEP Manual: Section 3, C.1.1 - Equipment Design & Installation

4.4 Personnel

4.4.1 Training

4.4.1.1 General Training

1001 Task

Principle

Every food handler is trained in personal hygiene and hygienic handling of food and operation of equipment such that they understand the precautions necessary to prevent the contamination of food.

Assessment Criteria

The establishment has a written training program for employees which is delivered as follows:

• Appropriate training in personal hygiene.
• Appropriate training in hygienic handling of food and operation of equipment is provided to all food handlers at the beginning of their employment.
• The training is reinforced and updated at appropriate intervals (e.g. new and modified equipment or processes).

Rating Examples

Reference

• Honey Regulations: Sections 18, 19.
• Appendix 2 - Personnel Training Program.

4.4.2 Hygiene and Health Requirement

4.4.2.1 Cleanliness and Conduct

1101 Task

Principle

All persons entering food handling areas maintain an appropriate degree of personal cleanliness and take the appropriate precautions to prevent the contamination of food.

Assessment Criteria

All persons wash their hands upon entering food handling areas, before starting work, after handling contaminated materials, after breaks and after using washroom facilities.

Protective clothing, hair covering, footwear and/or gloves, appropriate to the operation in which the employee is engaged, are worn and maintained in a sanitary manner (e.g. employees in production areas wear effective hair coverings).

Any behavior which could result in contamination of food, such as eating, use of tobacco, chewing gum, or unhygienic practices (sneezing, spitting) are prohibited in food handling areas.

All persons entering food handling areas remove jewelry and other objects which may fall into or otherwise contaminate food. Jewelry which cannot be removed, including wedding bands and medical alerts are covered.

Upon entering food handling areas all field protective clothing will be covered or replaced with clean clothing.

When employees have changed into protective clothing street clothing is not to be kept in food handling areas. Personal effects shall not be stored in food handling areas.

Access of personnel and visitors is controlled to prevent contamination. The traffic pattern of employees prevents cross-contamination of the product.

Rating Examples

Reference

• Honey Regulations: Sections 18, 19.
• Appendix 2 - Personnel Training Program.

4.4.2.2 Communicable Diseases and Injuries

1102 Task

Principle

No person while known to be infected with a disease likely to be transmitted through food, or with open cuts or wounds, is permitted to work in food handling areas where there is a likelihood of such a person directly or indirectly contaminating the food.

Assessment Criteria

The establishment has and enforces a policy to prevent personnel known to be suffering from, or known to be carriers of a disease transmissible through food, from working in food handling areas.

The establishment requires that employees advise management when they are suffering from a communicable disease likely to be transmitted through food.

Employees having open cuts or wounds do not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering (e.g. rubber gloves).

Refer to Appendix 2 for further details.

Rating Examples

Reference

• Honey Regulations: Sections 17(1) and (2).
• Appendix 2 - Personnel Training Program.

4.5 Sanitation and Pest Control

Sanitation

4.5.1.1 Sanitation Program and Records

1201 Task

Principle

An effective sanitation program and records for equipment and premises is in place to prevent contamination of food.

Assessment Criteria

The establishment has a written cleaning and sanitation program for all equipment which includes:

• The identification of responsible person.
• The frequency of the activity.
• Chemicals and concentration when used.
• Temperature requirements.
• Potable hot water may be the sole agent used for cleaning and/or sanitizing equipment.
• Procedures for cleaning and sanitizing as follows:
  • Cleaned Out Of Place Equipment (C.O.P. e.g. hand-cleaned)
    • Identify equipment and utensils.
    • Disassembly/reassembly instructions as required for cleaning and inspection.
    • Areas on equipment requiring special attention are identified.
    • Method of cleaning, sanitizing and rinsing.
  • Cleaned In Place Equipment
    • Identify lines and/or equipment.
    • CIP setup instructions.
    • Method of cleaning, sanitizing and rinsing.
    • Disassembly and reassembly instructions as required for cleaning and inspection.

The establishment has a written cleaning and sanitation program for premises (production and storage areas) which specifies areas to be cleaned, method of cleaning, person responsible and the frequency of the activity.

Special sanitation and housekeeping procedures required during production are specified within the document (e.g. removal of product residues during breaks).

Accepted chemicals are used in accordance with the manufacturers instructions.

The sanitation program is carried out in a manner that does not contaminate food or packaging materials during or subsequent to cleaning and sanitizing (e.g. aerosols, chemical residues).

The records of sanitation activities include the date, person responsible, the findings, corrective action taken, and microbiological test results where appropriate.

Effectiveness of the sanitation program is monitored and verified (e.g. by routine inspection of premises and equipment and/or microbiological testing) and where necessary, the program is adjusted accordingly.

Operations begin only after sanitation requirements have been met.

Rating Examples

Reference

• Honey Regulations: Sections 16(a),(d) and (f), 25(b) and (d).
• Appendix 3 - Sanitation Program.

4.5.1.2 Premises Cleanliness

1202 Task

Principle

The sanitation program is being followed so that the interior of the building and all other physical facilities are maintained in a sanitary and tidy condition that prevents contamination of food.

Assessment Criteria

The establishment maintains the building and physical facilities in a clean and sanitary manner:

• The interior premises is kept free of debris and refuse.
• Floor, wall and ceiling surfaces are maintained in a sanitary manner, free from accumulations of food particles, dust, grease, wax and propolis.

Sanitation is carried out in a manner that does not contaminate food or packaging materials.

Rating Examples

Reference

• Honey Regulations: Sections 16(a), (e) and (f).
• Appendix 3 - Sanitation Program.

4.5.2 Pest Control

4.5.2.1 Pest Control Program and Records

1301 Task

Principle

Effective pest control programs are in place to prevent entry, detect and eliminate pests and to prevent the contamination of food and accurate records are kept.

Assessment Criteria

There is an effective written pest control program for the premises and equipment that includes:

• The identification of the person at the establishment assigned responsibility for pest control.
• Where applicable, the name of the pest control company or the name of the person contracted for the pest control program.
• The list of chemicals used, the concentration, the location where applied, method and frequency of application.
• A map of trap locations.
• The type and frequency of inspections to verify the effectiveness of the program (e.g. area is inaccessible to determine the effectiveness of the pest control program).
• The records to include the date, person responsible, the findings and corrective action taken.

Pesticides used are registered under the Pest Control Products Act and Regulations and are listed in the "Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents" published by CFIA or has a "Letter of No Objection" from Health Canada. Pesticides are used in accordance with the label instructions.

Treatment of equipment, premises or ingredients to control pests is conducted in a manner to ensure that the maximum residue limit of the Food and Drugs Act and Regulations is not exceeded (e.g. limiting the number of fumigation treatments per lot).

Birds and animals are excluded from establishments.

Pallets and materials are stored at a sufficient distance from the wall to avoid potential harbourage of pests.

Rating Examples

Reference

• Honey Regulations: Section 16(f).
• Appendix 4 - Pest Control Program.

4.6 Complaints and Recalls

4.6.1 Complaint Handling

4.6.1.1 Product Complaints and Records

1401 Task

Principle

The establishment has an effective well documented system for handling and investigating complaints to prevent reoccurrence and ensure compliance to the regulations.

Assessment Criteria

The manufacturer has a system to handle and investigate product complaints as follows:

• The manufacturer has identified the person or persons responsible for receiving, evaluating, categorizing and/or investigating complaints.
• Complaints are accurately categorized according to health and safety risks.
• Potentially serious complaints are forwarded immediately to appropriate personnel for action.
• Safety and contamination complaints are investigated by trained personnel.
• Examination of the complainant's specimen, retail product or other product of the same code is conducted on complaints related to food safety.
• The depth of the investigation is appropriate to the risk and similar complaint trends.

Appropriate corrective action is taken for deviations identified during the investigation.

The establishment maintains detailed records of all complaints received, investigation findings and corrective action taken. The minimum information required for complaint records are as follows:

• Complainant Information
  • Name, address, telephone number, date received
  • Details of complaint and/or illness
  • Product name, code and size
  • Retail outlet
  • Corrective action taken to prevent recurrence

• Investigation results
  • Name of responsible person
  • Date
  • Findings
  • Corrective action taken
  • Indication of whether recall action has been initiated or not

Rating Examples

Reference

• Honey Regulations: Sections 21(1) and (2), 26(1) and (2), 27.

4.6.2 Recall System

4.6.2.1 Recall Plan, Capability and Records

1501 Task

Principle

Every food establishment has a written plan to facilitate the complete and rapid recall of any lot of food from the market.

Assessment Criteria

The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace.

There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit.

1. Recall Management Team
   • Including after hours contact information
2. Complaint File
3. Recall Contact List
   • Including notification of CFIA
4. Tracing of Raw Ingredients, Packaging Materials and Finished Products
5. Product Amounts
6. Distribution Records
   The following minimum information is required for distribution records:
   • Product identification and size
   • Lot number or code
   • Quantity
   • Customer names, addresses, and phone numbers (home and work) to the initial level of product distribution
7. Recalled Product Records
8. Recall Procedures
   • Methods to identify, locate and control recalled product
9. Recall Effectiveness Procedures
10. Testing the Recall Plan (internal mock recall)

Rating Examples

Reference

• Honey Regulations: Sections 21(1)(a)(i),(ii) and (iii), 21(2), 26(1) and (2).
• Appendix 7 - Recall Program.

4.6.2.2 Product Code Identification

1502 Task

Principle

Each prepackaged and bulk container is identified with code marks or lot numbers on the label, case or container.

Assessment Criteria

Each label, case or container shall have permanent, legible code marks or lot numbers.

Code marks used and the exact meaning of the code is available.

Where used, case codes are legible and represent the container code within.

Rating Examples

Reference

• Honey Regulations: Sections 21(1)(a)(i),(ii) and (iii), 21(2), 26(1) and (2), 27(1),(2),(3) and (4), 36(1)(f).
• Appendix 7 - Recall Program.

4.7 Records

4.7.1 General Records

4.7.1.1 Glass Breakage Procedures and Records

1601 Task

Principle

The establishment has an effective glass breakage control procedure developed for their operation.

Records of glass breakage are maintained and are available upon request.

Assessment Criteria

The manufacturer has a written procedure developed for each line where glass is used (related to the speed of the line, the jar size).

The glass breakage procedure specifies:

• Who is responsible
• The line where it applies
• The immediate action to initiate when a glass breakage occur (e.g. stop the line
• The number of jars to reject from the line (e.g. empty jars, filled jars, closed jars) depending on where the breakage occurs
• The cleaning procedure of the piece of equipment or conveyor and surrounding area where the breakage occurred (e.g. cleaning material to use)
• Evaluation of the cause of breakage
• Disposal of the glass/jars and affected product

The glass breakage procedure has to be available to the production employees.

Any other glass breakage occurrences (e.g. from glass bulbs, thermometers, windows, etc.) are to be covered by this procedure.

Records are available and demonstrate control of broken glass and affected product.

Glass breakage records have to include:

• The date/time, where it occurred, corrective action taken, responsible person initials or signature.

NOTE: The application of the glass breakage procedure is evaluated within the process step (filling, closure, etc.) and premises.

Rating Examples

Reference

• Honey Regulations: Sections 16(f), 4.1(l).
• Appendix 6 - Glass Breakage Procedures and Records Program.

4.7.1.2 Certificate of Registration

1602 Task

Principle

The operator shall have the certificate of registration posted in the establishment.

Assessment Criteria

The certificate of registration shall be posted in a conspicuous place in the registered establishment for the period during which the certificate remains in effect.

Rating Examples

Reference

• Honey Regulations: Section 11(1).

Appendix 1 - Water Quality Program

Water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability.

There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered and sanitized on a regular basis).

Water treatment chemicals, where used, are listed in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has a "Letter of No Objection" from Health Canada. The chemical treatment is monitored and controlled to deliver the desired concentration and to prevent contamination.

Recirculated water is treated, monitored and maintained as appropriate to the intended purpose. Recirculated water has a separate distribution system which is clearly identified. The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:

• Water Potability Records

  • Water source
  • Sample site
  • Analytical results
  • Analyst
  • Date  
• Water Treatment Records
  • Method of treatment
  • Sample site
  • Analytical results
  • Analyst
  • Date  
• Boiler Feedwater Treatment Records
  • Method of treatment
  • Analytical results
  • Analyst
  • Date

For more information refer to:

http://www.hc-sc.gc.ca/ewh-semt/water-eau/drink-potab/guide/index-eng.php
http://www.cala.ca/regions.html

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	Water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability.
WHAT	There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.
WHAT	Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered and sanitized on a regular basis).
HOW	The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:
HOW	Water Potability Records - Water source, Sample site, Analytical results, Analyst, Date.
HOW	Water Treatment Records - Method of treatment, Sample site, Analytical results, Analyst, Date.
HOW	Boiler Feedwater Treatment Records - Method of treatment, Analytical results, Analyst, Date.
HOW	At the time of construction or structural changes there are no cross-connections between potable and non-potable water supplies.
HOW	As required all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.
HOW	Water storage facilities are covered and sanitized on a regular basis.
FREQUENCY	Weekly
FREQUENCY	Monthly
FREQUENCY	Annually (minimum requirement)
WHO	Establishment contact (Manager, Owner)

 

 

Appendix 2 - Personnel Training Programs

The establishment has a written training program for employees which is delivered as follows:

• Appropriate training in personal hygiene and hygienic handling of food and operation of equipment is provided to all employees at the beginning of their employment, such that they understand the precautions necessary to prevent the contamination of food.
• The basic understanding or standard operating procedure of the establishment in regards to dress code, personal hygiene, handling of honey as a food, and injury prevention and response to injuries (cuts and open wounds).
• It is imperative to ingrain the understanding that this is a food handling establishment and the product they are handling will be consumed by customers.

The "Health Surveillance an Management Procedures For Food-Handling Personal" Technical Report from the World Health Organization, dated 1989 is a good reference document on the hygienic approach to food handling. According to this document infections and intoxications potentially transmissible by food handlers include: Staphlococus aureus infection, typhoid, and paratyphoid fevers, non-typhi salmonellosis, Escherichia coli enteritis, Shigellosis, Cholera and Viral hepatitis A. Since health examinations of food-handling personal are not effective in preventing the spread of food borne diseases, alternative measures might include: the use of a HACCP system within the establishment, education and training of managers and food-handlers in food safety, provision and maintenance of hand washing facilities and the sanitary collection and disposal of wastes.

For more information Refer to: "Health surveillance and management procedures for food-handling personnel. Technical Report" Series 785, 1989 http://whqlibdoc.who.int/trs/WHO_TRS_785.pdf

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete
WHAT	The establishment has a written program for training employees in personal hygiene, hygienic handling of food and operation of equipment.
HOW	Training in basic understanding or standard operating procedure of the establishment in regards to: Dress code Protective clothing, hair covering, footwear and/or gloves, appropriate to the operation.
HOW	Personal hygiene: Washing hands upon entering food handling areas, after handling contaminated materials, after breaks and after using toilet facilities.
HOW	Remove jewelry and other objects which may fall into or otherwise contaminate food.
HOW	Unhygienic practices which could result in contamination of food, such as eating, use of tobacco, chewing gum, sneezing, spitting are prohibited.
HOW	Personnel known to be suffering from, or known to be carriers of a disease transmissible through food, are prohibited from working in food handling areas.
HOW	Employees having open cuts or wounds do not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering (e.g. rubber gloves).
HOW	Appropriate training in the operation of equipment is provided to all food handlers at the beginning of their employment.
HOW	Training is reinforced and updated.
FREQUENCY	New employee
FREQUENCY	New or modified equipment or process
FREQUENCY	Annually
WHO	Establishment contact (Manager, Owner)

 

 

Appendix 3 - Sanitation Program

The establishment has a written cleaning and sanitation program for all equipment which includes the following:

• The identification of responsible person (if applicable).
• The activity and frequency is listed (start of the season, start of day, during the day, end of the day and end of the season).
• Chemicals and concentrations when used.
• Potable hot water maybe the sole agent used for cleaning and/or sanitizing equipment.
• Procedures for cleaning, sanitizing and rinsing.
• Disassembly/reassembly instructions as required for cleaning and inspection.
• Areas on equipment requiring special attention are identified.

The establishment has a written cleaning and sanitation program for the premises, (production and storage areas) which specifies the following:

• The areas to be cleaned, method of cleaning, person responsible and the frequency of the activity (start of the season, start of day, during the day, end of the day and end of the season).
• Special sanitation and housekeeping procedures required during production are specified within the document.
• The sanitation program is carried out in a manner that does not contaminate food or packaging materials during or subsequent to cleaning and sanitizing.
• Effectiveness of the sanitation program is monitored and verified.
• The records of sanitation activities include the date, person responsible, the findings, corrective action taken, and microbiological test results where appropriate.

For more information refer to: " Reference listing of accepted construction materials, packaging materials and non food chemical products, Canadian Food Inspection Agency.
http://www.inspection.gc.ca/english/fssa/reference/refere.shtml"

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	The establishment has a written cleaning and sanitation program for all equipment.
WHAT	The establishment has a written cleaning and sanitation program for the premises, (production and storage areas).
HOW	The identification of responsible person (if applicable).
HOW	Equipment and areas on equipment requiring special attention are identified.
HOW	Disassembly/reassembly instructions as required for cleaning and inspection.
HOW	The equipment and frequency for the cleaning of: Extractors, uncapping equipment, sump, wax handling equipment, tanks, hand tools, dollies, filters, heat treatment equipment, filling and packaging equipment.
HOW	The frequency for the cleaning of: Floors, walls, ceiling, windows sinks, lavatories, lights, ventilation system.
HOW	Chemicals and concentrations when used.
HOW	Procedures for cleaning, sanitizing and rinsing, are included in the program (Potable hot water maybe the sole agent used for cleaning and/or sanitizing equipment).
HOW	Effectiveness of the sanitation program is monitored and verified.
HOW	The records of sanitation activities include the date, person responsible, the findings, corrective action taken.
FREQUENCY  AS IT APPLIES	Start of the season
FREQUENCY  AS IT APPLIES	Start of day
FREQUENCY  AS IT APPLIES	During the day
FREQUENCY  AS IT APPLIES	End of the day
FREQUENCY  AS IT APPLIES	End of the season
WHO	Establishment contact (Manager, Owner)

 

 

Appendix 4 - Pest Control Program

There is an effective written pest control program and records for the premises and equipment that includes:

• Where applicable, the identification of the person at the establishment assigned responsibility for pest control
• Where applicable, the name of the pest control company or the name of the person contracted for the pest control program
• The list of chemicals used, the concentration, the location where applied, method and frequency of application. Pesticides must be used in accordance with the label instructions.
• A map of trap locations, the findings and corrective action taken

Treatment of equipment, premises or ingredients to control pests is conducted in a manner that prevents contamination of product. Birds and animals are excluded from establishments.

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	There is an effective written pest control program and records for the premises and equipment (super and super storage).
HOW	Where applicable, the identification of the person at the establishment assigned responsibility for pest control.
HOW	Where applicable, the name of the pest control company or the name of the person contracted for the pest control program.
HOW	The list of chemicals used, the concentration, the location where applied, method and frequency of application.
HOW	Pesticides must be used in accordance with the label instructions. A map of trap locations, the findings and corrective action taken
HOW	Treatment of equipment, premises or ingredients to control pests is conducted in a manner that prevents contamination of product.
HOW	The records of pest control include the date, person responsible, the findings, corrective action taken.
FREQUENCY
WHO	Establishment contact (Manager, Owner)

 

 

Appendix 5 - Equipment Maintenance and Calibration Program & Records

An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of product. Records are available to demonstrate the application of the maintenance and calibration program.

The establishment has an effective written maintenance and calibration program to ensure that equipment functions as intended. This includes:

• A list of equipment requiring regular maintenance and calibration
• The maintenance and calibration procedures and frequencies, (e.g. equipment inspection, adjustments and part replacements) are based on the equipment manufacturer's manual or equivalent, or are based on operating conditions that could affect the condition of the equipment.
• Equipment is maintained to ensure that no physical or chemical hazard potential results, (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication).
• Maintenance and calibration of equipment is performed by appropriately trained personnel.

The typical information expected in maintenance and calibration records for equipment:

• Identification of equipment
• Maintenance of activity
• Date, person
• Reason for activity
• Calibration results and corrective action required

For more information refer to: "Reference listing of accepted construction materials, packaging materials and non food chemical products, Policy, Planning & Coordination Directorate, Canadian Food Inspection Agency."

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete or N/A
WHAT	An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of product.
WHAT	Records are available to demonstrate the application of the maintenance and calibration program.
HOW	Written maintenance and calibration program: A list of equipment requiring regular maintenance and calibration
HOW	The maintenance and calibration procedures (e.g. equipment inspection, calibration adjustments and part replacements) are based on the equipment manufacturer's manual or equivalent, or are based on operating conditions that could affect the condition of the equipment.
HOW	Equipment is maintained to ensure that no physical or chemical hazard potential results, (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication).
HOW	Maintenance and calibration of equipment is performed by appropriately trained personnel.
HOW	Maintenance records for equipment: - identification of equipment, maintenance of activity, date, person, reason for activity.
HOW	Calibration records for equipment.
HOW	Calibration results and corrective action.
FREQUENCY	Based on Manufactures Recommendations for Maintenance and Calibration.
WHO	Establishment contact (Manager, Owner)

 

 

Appendix 6 - Glass Breakage Procedures and Records Programs

There is an effective glass breakage control procedure developed for the operation, all glass breakage occurrences (e.g. from glass containers, glass bulbs, thermometers, windows, etc.) are to be covered by this procedure. Records of glass breakage are maintained and are available upon request.

The establishment should have in place written glass breakage procedures during transit, testing, unloading, handling, moving, stacking, storing, depalletizing, inspecting, cleaning, conveying, filling and capping. Variables such as speed of lines; size and shape of container; protective shielding; types of fillers and cappers, make each plant unique. Therefore clean-up procedure for glass breakage will vary.

There is a written procedure developed where glass is present in the establishment.

The glass breakage procedure specifies:

• Who is responsible.
• The immediate action taken when a glass breakage occur (e.g. stop the line), the number of jars to reject from the line (empty jars, filled jars, closed jars).
• The cleaning procedure for the equipment and surrounding area where the breakage occurred.
• Evaluation of the cause of breakage and the disposal of the glass/jars and affected product.

The glass breakage procedure must be available to all employees.

Glass breakage records are available and have to include:

• The date/time, where it occurred, corrective action taken, responsible person initials or signature.

NOTE: The application of the glass breakage procedure is evaluated within the process step (e.g. filling, closure, etc.) and premises.

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete
WHAT	There is an effective glass breakage control procedure developed for the operation, all glass breakage occurrences (e.g. from glass containers, glass bulbs, thermometers, windows, etc.) are to be covered by this procedure.
WHAT	Records of glass breakage are maintained and are available upon request.
HOW	There is a written procedure developed where glass is present in the establishment. The glass breakage procedure specifies: -Who is responsible.
HOW	-The immediate action taken when a glass breakage occur (e.g. stop the line), the number of jars to reject from the line (empty jars, filled jars, closed jars).
HOW	-The cleaning procedure for the equipment and surrounding area where the breakage occurred.
HOW	-Evaluation of the cause of breakage and the disposal of the glass/jars and affected product.
HOW	The glass breakage procedure must be available to all employees.
HOW	Glass breakage records are available and have to include: The date/time, where it occurred, corrective action taken, responsible person initials or signature. NOTE: The application of the glass breakage procedure is evaluated within the process step (filling, closure, etc.) and premises.
FREQUENCY	Continuous monitoring
WHO	Establishment contact (Manager, Owner)

 

 

Appendix 7 - Recall Program

The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace.

There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit.

1. Recall Management Team.
   • Including after hours contact information .
2. Complaint File.
3. Recall Contact List.
   • Including notification of CFIA.
4. Tracing of Raw Ingredients, Packaging Materials and Finished Products.
5. Product Amounts.
6. Distribution Records. The following minimum information is required for distribution records:
   • Product identification and size.
   • Lot number or code.
   • Quantity.
   • Customer names, addresses, and phone numbers (home and work) to the initial level of product distribution.
7. Recalled Product Records.
8. Recall Procedures.
   • Methods to identify, locate and control recalled product.
9. Recall Effectiveness Procedures.
10. Testing the Recall Plan (internal mock recall).

For more information refer to: Food Recalls: Make a Plan and Action It! Manufacturers' Guide,
http://www.inspection.gc.ca/english/fssa/recarapp/rap/mgguide.shtml
Labelling of Foods Causing Allergies and Sensitivities, Canadian Food Inspection Agency
http://www.inspection.gc.ca/english/fssa/labeti/allerg/allerge.shtml.

	ASSESSMENT CRITERIA	Check if Complete	Comments if incomplete
WHAT	The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace.
HOW	There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit: 1.Recall Management Team. Including after hours contact information.
HOW	2.Complaint File.
HOW	3.Recall Contact List. Including notification of CFIA.
HOW	4.Tracing of Raw Ingredients, Packaging Materials and Finished Products, extracting and filling records dated (for trace back to yards where possible).
HOW	5.Product Amounts.
HOW	6.Distribution Records: minimum information Product identification and size, Lot number or code, quantity, customer names, addresses, and phone numbers (home and work) to the initial level of product distribution.
HOW	7.Recalled Product Records.
HOW	8.Recall Procedures Methods to identify, locate and control recalled product.
HOW	9.Recall Effectiveness Procedures.
HOW	10.Testing the Recall Plan (internal mock recall).
FREQUENCY	Annual testing
WHO	Establishment contact (Manager, Owner)

 

 

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