Chapter 3 – Pre-requisite Programs

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Table of Contents

3.1 Glossary of Terms

Activity: anything active; an active force or operation - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989 in respect to sections 27. (Activité)

CFIA: the Canadian Food Inspection Agency. (ACIA)

CIP: cleaned in place, definition as per NSF/ANSI/3-A 14159-1-2002 "Standard Cleaning of equipment by impingement or circulation of flowing chemical solutions, cleaning liquids, and water rinses, without dismantling, into, onto, and over surfaces in equipment or systems designed for this specific purpose". (NEP)

Clean: free from dirt, contamination and disease. (Propre)

Compatible: in respect of activities taking place in a Registered Establishment activities that can take place at the same time in the same area and do not create a potential risk of adulterated meat products.

  • In respect of food or other materials - products that are capable of existing together in the same area at the same time without creating a potential risk of adulterated meat products. (Compatible)

Contaminate: to make unfit for intended use by the introduction of unwholesome or undesirable elements. (Contaminer)

Corrosion-resistant: that which resists destruction by chemical action; esp. by the actions of acids upon metal (as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989). (Anticorrosion)

Directly drained: either connected to the sewage system or discharging of fluid waste directly into a drain inlet. (À évacuation directe)

Director: the Director designated by the President of the Agency as defined by the Meat Inspection Regulations, 1990. (Directeur)

Drain: a channel by which liquid is drained or gradually carried off; esp. an artificial conduit or channel for carrying off water, sewage, etc. - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Drain)

Drainage: that which is drained off by system of drains; sewage - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Drainage)

Dressing room: a room for changing clothing. (Vestiaire)

Establishment: any place in which animals are slaughtered or meat products are prepared, packaged, labelled or stored as defined by the Meat Inspection Act. (Établissement)

Facility: opportunities, favourable conditions, for the easier performance of any action. Spec. (orig. U.S.), the physical means for doing something; frequently with qualifying word - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Facilité)

Hygiene: conditions or practices conducive to health - as related to cleanliness. (Hygiène)

Impervious: through which there is no way; not affording passage (to); not to be passed through or penetrated; impenetrable, impermeable, impassable - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Étanche)

Incompatible: mutually intolerant; incapable of existing together in the same subject; contrary or opposed in character; discordant, incongruous, inconsistent - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989 (Incompatible)

Inedible products area: the part of a registered establishment in which inedible meat products are received, held, processed, shipped or otherwise dealt with - as defined by the Meat Inspection Regulations, 1990. (Secteur des produits non comestibles)

Inspector: a person designated as an inspector pursuant to subsection 12(1) of the Meat Inspection Act. (Inspecteur)

Licence: a licence to operate a registered establishment under the Meat Inspection Act and the Meat Inspection Regulations, 1990. (Agrément d'exploitant)

Noxious: injurious, hurtful, harmful; unwholesome - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Nocif)

Operator: a person who is licensed to operate a registered establishment as defined by the Meat Inspection Regulations, 1990. (Exploitant)

Person: includes any individual, corporation, partnership or organization as defined by the Meat Inspection Act. (Personne)

Potable: fit or suitable for drinking; drinkable - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Potable)

Pre-requisite program: [Food safety] basic conditions and activities that are necessary to maintain a hygienic environment and good manufacturing practices throughout the establishment. (Programme préalable)

Received meat product: meat product removed from a transport container and brought into a registered establishment. (Produit de viande reçu)

Registered: registered under the authority of the Meat Inspection Act and the Meat Inspection Regulations, 1990. (Agrément d'établissement)

Room: space enclosed with ceiling, floor and full height walls equipped with door(s). (Pièce)

Sanitation program: a written program to ensure that the buildings, equipment, utensils, transport containers and all other physical facilities of a registered establishment are maintained in a sanitary condition. (Programme d'assainissement)

Sanitizing: the process of reducing the level of micro-organisms present to a level deemed safe by the regulatory authority. (Assainissement)

Separate: parted, divided, or withdrawn from others; disjoined, disconnected, detached, set or kept apart - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989.

  • In respect to a room - divided by a full height (floor to ceiling) and width wall.
  • In respect to an area - depending on the activities carried out in the affected area divided by space, time, or a structure as determined by an adequate hazard analysis. (Séparé)

Shipped meat product: meat product in a transport container that has moved away from the shipping dock of a registered establishment. (Produit de viande expédié)

Specific program requirements: requirements prescribed in the Meat Inspection Regulations, 1990 and/or in the Meat Hygiene Manual of Procedures with respect to specific standards, activities or procedures carried out in a registered establishment. (Exigences particulières des programmes)

Transport container: includes any conveyance used for the transportation of food animals or meat products. (Conteneur)

Unmarked meat products: meat products do not bear the meat inspection legend directly and that they are packaged in non-labelled or partially labelled shipping containers. This implies that the shipping containers are bearing part of, or none of the mandatory information, including the meat inspection legend. (Produits de viande non marqués)

Unstamped meat products: meat products do not bear the meat inspection legend directly (stamped or applied by means of a sealed bag or breast tagged) but are packaged in fully labelled shipping containers. This implies that the shipping containers are bearing all the mandatory information, including the meat inspection legend. (Produits de viande non estampillés)

Utensil: vessels or instuments for various domestic uses; any vessel (article, implement, etc.) serving a useful end or purpose - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Ustensile)

"Where necessary", "Where appropriate", "Adequate" and "Sufficient": where this chapter of the Meat Hygiene Manual of Procedures uses the terminology "where necessary", "where appropriate", "adequate", or "sufficient", it is up to the operator of a registered establishment in first instance to decide whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Meat Inspection Regulations, 1990. In determining whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Regulations, account should be taken of the nature of the operation/activity and of its intended use. The operator may justify his choice under the procedures based on the Hazard Analysis Critical Control Points (HACCP) principles or under the operational procedures of a registered establishment. ("S'il y a lieu", "nécessaire", "approprié", "adéquat" et "suffisant")

3.2 Introduction

Section 28 of the Meat Inspection Regulations, 1990 prescribes requirements for the design and construction of a registered establishment and the equipment therein.

Properly designed and constructed establishments, as well as the facilities and equipment within, facilitate maintenance, sanitation and provide hygienic environments for the manufacturing of meat products.

The operator shall maintain and operate a registered establishment in accordance with sections 30.1, 30.2, 32, 34 and 36 to 60.3 of the Meat Inspection Regulations, 1990.

To comply with Section 30(1) of the Meat Inspection Regulations, 1990, the operator shall develop, implement, and maintain prerequisite programs in accordance with the FSEP manual that are effective and conform to all applicable requirements.

The operator shall keep and retain in a registered establishment records of a specific activity or procedure that is performed in order to comply with the Meat Inspection Act, Meat Inspection Regulations, 1990, the FSEP Manual and the Meat Hygiene Manual of Procedures as prescribed by subsections 29(12) and 29(13) of the Meat Inspection Regulations, 1990.

This chapter provides the meat standards related to each generic prerequisite program defined in the FSEP manual. This chapter also provides guidance on other regulatory requirements in relation to the registration of an Establishment, which are not part of the operator's HACCP system.

This document provides regulatory basis, policies and guidelines for the operator to meet Canadian requirements. All requirements related to the export and import of meat products are covered in Chapters 11 and 10 of the Meat Hygiene Manual of Procedures respectively.

The operator is responsible for compliance with any other relevant Federal, Provincial/Territorial or Municipal legislation or requirements.

3.2.1 CFIA Inspectors in a Registered Establishment, and Occupational Safety and Health Policy of the CFIA

The CFIA is committed to providing a safe and healthy working environment for all of its employees within its area of jurisdiction. In addition, the CFIA is bound by legal and moral obligations to ensure that its employees working outside of the CFIA controlled holdings have access to the same protection as outlined in the Canada Labour Code, Part II.

The Occupational Safety and Health Policy of the CFIA is in place to prevent and reduce workplace hazards, risks, injuries, illnesses, and their associated costs. The CFIA managers and supervisors are responsible for ensuring the safety and health of CFIA employees working in their area of responsibility. This includes CFIA inspectors working in registered establishments.

CFIA inspectors must have safe and unimpeded access to all parts of a registered establishment except company offices. This includes but is not limited to the ability of inspectors to travel safely to CFIA inspection stations and other areas of the establishment in order to monitor company operations. In areas where the movement of animals or equipment pose a potential safety hazard, the CFIA must be able to control such movement for the purpose of inspection.

The applicant/operator shall fully satisfy the CFIA that all health and safety requirements, as prescribed by applicable legislation issued by either Health Canada, Federal, Provincial, or Municipal governments, and related to the use of gas, firearms and other stunning methods of food animals, as well as any use of ozone, and chemical, biological, or physical microbial control interventions in a registered establishment are met.

For every chemical microbial control intervention, the operator shall supply the responsible inspector with a current Material Safety Data (MSD) sheet for each product (including for each ingredient if mixed on-site) used, and shall conduct an information session with the resident CFIA inspection staff prior to the use of a chemical microbial control intervention. The operator shall demonstrate ongoing compliance with applicable federal guidelines and provincial occupational health and safety requirements (e.g. for concentrations or levels of chemicals within the ambient air surrounding the treatment site).

The safe working practices relating to CFIA work stations were developed in accordance with the provisions outlined in the Canada Labour Code, Part II and its pursuant Regulations. To receive CFIA inspection services, the operator will be required to satisfy the CFIA that a safe and healthy workplace is available to its inspectors. All ergonomic recommendations must be incorporated into the design and construction of CFIA inspection stations.

If an operator does not provide a safe workplace environment, inspection services may not be provided or may be withdrawn.

The design, construction, and installation of any safety or ergonomic facilities shall not create unsanitary conditions in a registered establishment.

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

This section does not prescribe or describe detailed design and construction requirements for a registered establishment. Establishment design and construction must meet provisions of section 28 of the Meat Inspection Regulations, 1990 to be registered pursuant to subsection 27(3) of the Meat Inspection Regulations, 1990.

Even though the registration of an establishment is not dependent on the licensing of the operator, the applicant must consult other applicable sections of the Meat Inspection Regulations, 1990, Meat Hygiene Manual of Procedures, and other legislation administered by the CFIA to determine all applicable licensing requirements.

Failure to observe the above during the design and construction of an establishment may impede the abilities of the operator to obtain a license or result in restricted operations.

The CFIA recommends that the design of an establishment should facilitate hygienic operations by means of a regulated flow of processes and personnel to achieve an environment in which the potential for cross-contamination of food is removed or reduced to an acceptable level.

The applicant and/or operator are encouraged to consult with the Code of Hygienic Practice for Meat (ALINORM 05/28/16 Appendix II) - PDF (380 kb) by the Codex Alimentarius Commission for best practices in the design and construction of establishments involved in the slaughter of food animals and processing of meat products.

It is also recommended that the applicant cross reference the General Principles of Food Hygiene CAC/RCP 1-1969, RV. 4-2003) - PDF (380 kb).

3.3.1 Outside Premises and Building Exterior

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (a) be situated on land that
    • (i) is free of debris and refuse,
    • (ii) provides or permits good drainage, and
    • (iii) is not in such proximity to any source of pollution or any place that harbours insects, rodents or other vermin or any similar thing that meat products in the establishment are likely to be contaminated;
  • (l) have outside shipping and receiving areas that are adequately drained to avoid standing or pooled water, with a surface that is hard, smooth and impervious to moisture.

Ensuing Policy Requirements

The outside shipping and receiving area, refered to in subsection 28 (1)(l) shall be of sufficient size to accommodate the entire length of the delivery vehicle. In case of a delivery vehicle that is a combination of a tractor and a trailer; this area shall accommodate the entire length of the trailer.

The above applies to all outside shipping and receiving areas of a registered establishment.

Non-mandatory Items for Consideration

The CFIA recommends that the applicant evaluate the following when choosing the site for a registered establishment:

  • satisfactory access to the establishment;
  • the site is of adequate size for immediate needs and should provide for possible future expansion;
  • the site provides a suitable base for construction of the establishment;
  • the site allows for satisfactory waste disposal;
  • the establishment can be connected to a municipal sewage system since other means of sewage disposal have not always proved to be adequate;
  • paving of the outside shipping and receiving areas proved over the years to meet the requirements of subsection 28 (1)(l) of the MIR

3.3.2 Design and Layout of a Registered Establishment

3.3.2.1 Separation between Registered Establishment and Non-registered Facilities

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (d) be separate from and have no direct access to living quarters or any other area in which activities are carried out that are incompatible with the handling of a meat product;

Ensuing Policy Requirements

The separation between registered establishments and non-registered facilities has been interpreted over the years to mean that there is no direct internal access between the two areas.

The registered establishment may be connected internally with the retail outlet provided the retail outlet is not a part of a registered establishment, and the retail outlet is operated by the operator of the registered establishment. The connecting door between the registered establishment and the retail outlet is considered the shipping door of the registered establishment. Consequently, all control programs concerning the shipping of meat products shall apply.

All rooms and areas with direct access to the registered establishment are considered part of the registered establishment except for retail outlets. This does not mean that construction standards in non-meat product handling areas shall meet the same standards as those required for meat product handling areas. The amount of latitude extended, in relation to construction standards, is based on the assessment of potential adverse effects on the operation of the meat product handling area. Non-meat product handling areas must also comply with the requirements of any other applicable legislation.

Multiple building establishments shall be located within one continuous and self-enclosed piece of property. The property may be composed of one or several adjoining municipal numbers or lots.

Non-mandatory Items for Consideration

None

3.3.2.2 Separation of Incompatible Operations

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (i) have a sufficient number of rooms to accommodate the separation of incompatible activities.

Ensuing Policy Requirements

Adequate separation of incompatible activities which could potentially result in the creation of a cross-contamination risk for meat product shall be provided.

Non-mandatory Items for Consideration

Because of the specialized knowledge required to design and construct a durable and well laid out establishment, it is suggested that the applicant/operator seek help from a consulting company specializing in establishment design.

The establishment should be designed to facilitate hygienic operations by means of a regulated, one-way flow in the process from the arrival of raw materials through to the packaging and shipping of finished product. This is a basic principle to be followed whether the establishment has one or more floors.

In planning a registered establishment, future expansion of all segments of the operation should be considered.

The applicant/operator should consult with appropriate Area Program Specialists with respect to the program requirements dealing with compatibility of activities/operations within a registered establishment.

3.3.2.3 Modular Establishments

Meat Inspection Regulations, 1990 Requirements:

None specified. All sections applying to a registered establishment.

Ensuing Policy Requirements

Modular Units Attached to Registered Establishments

A modular prefabricated unit can be part of a registered establishment if it is permanently attached to a building of the establishment. A permanent attachment must ensure the continuity of internal surfaces from the building to the modular unit and between modular units. The modular unit(s) must be supported in such a way as to avoid any vertical or horizontal movement to maintain the continuity of the connection intact. For the purpose of the establishment registration, the combination of the modular unit(s) and the building must meet all construction requirements of section 28 of the Meat Inspection Regulations, 1990 and this chapter.

The addition of the modular unit(s) to the establishment shall ensure all licensing and operational requirements are met as defined by pertinent sections of the Meat Inspection Regulations, 1990 and the Meat Hygiene Manual of Procedures.

Establishments Using Modular Units and Docking Stations

It is acceptable to have an establishment constructed from prefabricated modular units that attach or "dock" to a fixed complex known as a "docking station".

For the purpose of registration of a modular type establishment, the minimum construction requirements for the "docking station" dictate that there must be:

  • (a) outside receiving and shipping area(s) that meet the requirements of subsection 28 (1)(l) of the MIR and are of sufficient size as indicated in section 3.3.1 of this document;
  • (b) internal receiving and shipping areas; and
  • (c) a permanent building that serves as a common area of communication between the modules and provides the necessary utility connections for the establishment.

In addition to the above requirements, a "docking station" for establishments involved in the slaughter of food animals shall have:

  • (d) livestock receiving, holding and ante mortem inspection facilities;
  • (e) a stunning and dry landing areas; and
  • (f) enclosed inedible material (including hides) holding facilities.

For the purpose of the establishment registration, the combination of the modular unit(s) and the "docking station" must meet all construction requirements of section 28 of the Meat Inspection Regulations, 1990 and this chapter.

The operator shall meet all licensing requirements as defined by section 29 of the Meat Inspection Regulations, 1990 and the CFIA Meat Hygiene Manual of Procedures.

The operator must also meet all operational requirements as defined in pertinent sections of the Meat Inspection Regulations, 1990 and comply with all other pertinent legislation (e.g., municipal, provincial, territorial or federal).

When the modular type establishment is located in an area where it is not possible to commute daily from commercial accommodation, the conditions of the licence may stipulate that the CFIA and the operator must enter into an agreement for the provision of adequate facilities and equipment to meet the accommodation needs of CFIA employees working at the establishment.

Non-mandatory Items for Consideration

None

3.4 General Construction Requirements

3.4.1 Suitability of Construction Materials

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (c) be constructed of material that is suitable for the purpose for which it is to be used and is durable and free of any noxious constituent;
  • (f) have floors, walls and ceilings that are hard and smooth and otherwise constructed in such a way that they can be cleaned and are impervious to moisture at the locations in the establishment where
    • (i) food animals are slaughtered or carcasses are dressed, and
    • (ii) meat products are refrigerated, stored in a refrigerated state, processed, packaged, labelled, shipped, received or otherwise transported;

34. (8) The walls, ceilings, floors, doors, windows and other parts of any area of a registered establishment where food animals are slaughtered, carcasses are dressed or meat products are refrigerated, frozen, stored, processed, packaged, labelled, shipped, received or otherwise handled shall not be composed of any material, or have applied to them any coating, other than a material or coating that is durable and does not contain any noxious constituent.

Ensuing Policy Requirements

Walls, Ceilings and Overhead Structures, Floors, Doorways and Doors, Windows, Elevators, Shafts, Stairs

It is no longer mandatory to register construction materials with the CFIA. The existing CFIA reference listing will continue to be accessible on the CFIA website but will no longer be updated. For available link, please refer to the Non-mandatory Items for Consideration part of this section.

For construction materials not previously registered as part of the existing reference listing, the operator shall request a letter of guarantee from the supplier to demonstrate compliance with section 34 (8) of Meat Inspection Regulations, 1990. Letter(s) of guarantee must be made available to the inspector upon request. The supplier must be able to guarantee that the material used is durable and does not contain any noxious consitituent.

For acceptable letters of guarantee refer to the Food Safety and Enhancement Program Manual (FSEP), section 3.1.1.2, B.2.1. Purchasing/Receiving/Shipping/, B.2.1.1.

In case CFIA determines that construction materials used in a registered establishment do not comply with section 34 (8) of Meat Inspection Regulations, 1990, CFIA may request the operator to remove non-compliant construction materials and discontinue any further use of them in a registered establishment.

Furthermore the CFIA may take enforcement action(s), including a recall of affected meat products, if an inspector has reasonable grounds to believe that the use of these construction materials pose a public health hazard.

To promote sanitary conditions in a registered establishment, it is essential that walls, ceilings and overhead structures, floors, doorways and doors, windows, elevators, shafts, stairs be constructed of smooth, hard and impervious material, and be free of pitting, indentations, cracks and crevices.

Walls

Design and construction of the wall to floor, inside wall-to-wall, and wall to ceiling corners must allow for easy cleaning and inspection and prevent accumulation of contaminants.

The design and construction of ledges of wall concrete curbs, horizontal wall structural steel support or windows sills, where required, shall prevent the accumulation of contaminants or possibilities of storing any objects on the ledges.

Ceilings and Overhead Structures

Design and construction of ceilings and all overhead structures must prevent the potential contamination of meat products and allow for easy cleaning and inspection.

Ceiling height and location of overhead structures must provide adequate clearance for cleaning and inspection of equipment, promote adequate ventilation and air movement, and facilitate the easy movement of product, equipment, etc. throughout the registered establishment.

Rails and Rail Support Systems

Rails and rail support systems shall be designed, constructed, and installed to promote sanitary conditions.

Rail heights, spacing and locations shall be appropriate to prevent suspended meat products from potential sources of contamination.

Rail heights, spacing and locations shall meet specific program requirements.

Floors

Floors shall be designed and constructed to promote the effective cleaning, removal of all wastes and prevention of potential contamination of meat products.

Doorways and Doors

Doorways must be of sufficient size to facilitate the movement of product, equipment, and personnel, and to prevent the potential contamination of meat products.

The doorways and doors shall be designed and constructed to provide for proper protection against the entry of potential contaminants for meat products.

All doors located in rooms/areas intended for handling of meat product, ingredients and packaging materials shall not lead directly to the outside, except for the doors located in shipping/receiving areas and intended for shipping and receiving activities, and doors designated as emergency exits where required by applicable legislation.

Windows

Windows shall be designed and constructed to provide for proper protection against the entry of potential contaminants for meat products.

Windows shall be designed and constructed of materials that are of a type that will not cause contamination of meat products in the event of breakage.

Elevators, Shafts, Stairs

Elevator cars and shafts intended for the transportation of meat products shall be designed, constructed and installed to promote sanitary conditions, and made of materials meeting the same criteria as materials used for the construction of any meat products handling areas.

Stairs, catwalks, walkovers, mezzanines, etc. shall be designed, constructed and installed to prevent potential direct or indirect contamination of meat products, and made of suitable materials.

Non-mandatory Items for Consideration

Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products

3.4.2 Water Supply

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (n) subject to subsection (2), be capable of supplying potable hot and cold water that is protected against contamination and is adequate in quantity and pressure to serve the water needs of the establishment;

(2) An establishment registered pursuant to subsection 27(3) may supply water other than potable water referred to in paragraph (1)(n) where it is used solely for fire protection, boilers or auxiliary services and there is no connection between the system for that water and the system for potable water.

34. (11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

(12) Where steam is used in the processing of a meat product in a registered establishment, the steam shall be generated from potable water and shall contain no harmful substances and the supply of steam shall be adequate in quantity and pressure to serve all the needs of the establishment.

Ensuing Policy Requirements

Potable water lines shall be protected from contamination.

Where non-potable water is used, the line(s) shall be clearly and distinctly identified.

Adequate facilities shall be provided for monitoring and maintaining potability, storage, temperature, and distribution of water in the registered establishment. Only potable water shall be used in meat product handling, processing, and sanitation procedures.

Water supplied to a registered establishment shall meet the current limits for potability of Health Canada Guidelines for Canadian Drinking Water Quality.

Where the supply of potable water is derived from a private well, adequate protection must be afforded to the wellhead to prevent contamination of the water supply.

Where storage tanks are used, they shall be designed, constructed, and installed in such a way as to prevent contamination of stored water.

At the time of initial registration of an establishment, the applicant shall provide the CFIA with a proof that water used in an establishment meet current limits for potability.

Refer to section 3.9.2 for requirements concerning on-going water potability testing in a registered establishment.

Water Reuse

The need to conserve water through reuse is crucial given the finite nature of this resource and increasing demands for its use in domestic, agricultural, and manufacturing activities.

Water re-circulated for reuse should be treated and maintained in such a condition that no risk to the safety and suitability of meat products results from its use.

Proper maintenance of water conditioning systems is critical to avoid the systems becoming sources of contamination. For example, filter systems can become sources of bacteria and their metabolites if bacteria are allowed to grow on the organic materials that have accumulated on the filter.

Appropriate safety and suitability criteria that meet the intended outcomes should be established for any water used in the registered establishment.

These criteria depend upon the origin and the intended use of the water. For example, reuse water intended for incorporation into a meat product shall meet the microbiological specifications for potable water.

Water reuse or recycling may be allowed in a registered establishment under certain conditions identified by the specific program requirements.

Reconditioning of water for reuse and use of reclaimed, re-circulated and recycled water should be managed in accordance with HACCP principles. Any reuse of water should be subject to a hazard analysis including assessment of whether it is appropriate for reconditioning. Critical control point(s) should be identified, as appropriate, and critical limit(s) established and monitored to verify compliance.

Water Treatment

Where water treatment systems are used in a registered establishment (e.g. chlorination, ozonation, etc.) it is essential that the operator establish procedures to ensure the treated water is potable.

It is required that a metering device for adding water treatment agent in the correct concentration, relative to the water flow rate, is designed to readily indicate malfunction.

The operator shall establish the necessary frequency of tests of treated water to be performed in a registered establishment to determine the level of a water treating agent at a specific point in the water supply system which is remotely located from the agent application site, but before distribution of water to the establishment system.

The operator shall establish the maximum use level of ozone in the water system before the Health Canada residual level of 0.05 ppm of ozone is reached in the atmosphere within the registered establishment.

For information concerning the use of hyper-chlorinated water in a registered establishment, please refer to specific program requirements indicated in the applicable chapter(s) of the Meat Hygiene Manual of Procedures.

Ice

The operator shall ensure that the ice used in the registered establishment is manufactured from potable water only.

The operator shall conduct the ice potability test on a regular basis. The frequency of ice potability testing shall take under consideration the source of ice being used in the registered establishment (i.e. manufactured on site or purchased from the outside sources).

Steam

Boiler treatment agents shall be used according to the manufacturers directions. Their use shall not lead to the contamination of water and meat products. Please refer to section 3.6.3.3 of this chapter for information concerning the use of non-food chemicals in a registered establishment.

Non-mandatory Items for Consideration

None

3.4.3 Hand Washing Facilities

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (k.1) have handwashing facilities that are operated hands-free and drained directly, and in sufficient number to maintain sanitary conditions, given the number of employees and nature of the anticipated activities in the establishment, and that are situated in locations that are readily accessible to maintain such conditions.

Ensuing Policy Requirements

Hand washing facilities shall be:

  1. operated in a hands-free manner;
  2. capable of supplying hot and cold water in an appropriate amount under sufficient pressure; and
  3. easily accessible for production and inspection personnel

The location of hand washing facilities shall meet specific program requirements.

For operational requirements of hand washing facilities refer to section 3.9.2 of this chapter.

Non-mandatory Items for Consideration

None

3.4.4 Drinking Water Fountains

Meat Inspection Regulations, 1990 Requirements:

34. (1.1) The building, equipment, utensils, transport containers and all other facilities of a registered establishment shall be maintained in a sanitary condition.

56. (5) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is prepared, packaged, labelled, stored or otherwise handled shall refrain from spitting, chewing gum, smoking or consuming tobacco products or consuming food, other than water dispensed from a drinking fountain

Ensuing Policy Requirements

Drinking water fountains, where provided, must operate in a hands-free manner, be directly drained, easily accessible, protected from contamination, and not be a potential source of food contamination.

Non-mandatory Items for Consideration

None

3.4.5 Water Sanitizer for Utensils

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (u) have, where utensils are used in the handling of a meat product, water sanitizers that are capable of being maintained at a temperature of not less than 82°C for the sanitizing of the utensils;

Ensuing Policy Requirements

Water sanitizers shall be capable of maintaining visibly clean water during operation.

For operational requirements of water sanitizers, refer to section 3.9.2 of this chapter.

Non-mandatory Items for Consideration

None

3.4.6 Facilities for the Cleaning of Rooms, Equipment and Protective Clothing

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (k) have facilities for the cleaning of protective clothing, if an application for registration is made for one of the activities set out in paragraph 27(1)(a),(b), (c), (e) or (f);
  • (s) have adequate facilities and means for the thorough washing, cleaning and sanitizing of equipment;

Ensuing Policy Requirements

An adequate number of conveniently located facilities must be provided throughout the registered establishment for the cleaning of rooms, equipment, and protective clothing.

These facilities shall not create any potential source of contamination to food.

Where required, temperature indicators shall be installed at facilities supplying water at the temperature of 82°C or higher.

Non-mandatory Items for Consideration

None

3.4.7 Drainage and Sewage System

3.4.7.1 Drains

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (p) have drainage and sewage systems that
    • (i) are designed and constructed to prevent the risk of contamination by waste water,
    • (ii) are adequate to dispose of all waste water, and
    • (iii) where drainage channels are fully or partially open, prevent waste water from flowing from a contaminated area towards or into a clean area.

34. (9) All lavatories, sinks and drains in a registered establishment shall be maintained in a manner that prevents any odours or fumes there from pervading any room where meat products are refrigerated, stored, processed, packaged, labelled or otherwise handled.

Ensuing Policy Requirements

The design and construction of drainage and sewage systems in a registered establishment shall not pose the risk of contaminating food and things associated with food, and production of food.

The number, size, and location of drains and drain inlets shall provide proper and constant removal of the fluid wastes and prevent water from flooding the surrounding areas or pooling around the drain inlet.

Non-mandatory Items for Consideration

The CFIA recommends that:

  • every means of establishment effluent disposal should meet all municipal and provincial requirements;
  • the drainage from toilets, urinals, floor drains, and hand wash facilities in welfare areas should be separate and apart from other sewage lines;
  • floor and hub drains should be deep-seal trapped;
  • all drain lines should be properly vented to the outside air and equipped with effective rodent screens; and
  • all means of separating organic matter from the establishment effluent (e.g., catch basins, grease traps, interceptors) where required by local authorities, should be located either in:
    1. the inedible products area; or
    2. a dedicated room of the registered establishment with outside access only; or
    3. outside of the establishment. The area surrounding an outside separator should have an impervious surface and should be sloped towards the separator.

3.4.8 Lighting

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (g) have rooms and areas with adequate lighting, ventilation and plumbing to meet the requirements of the activities carried out therein and constructed so as to facilitate their cleaning and disinfection;
  • (h) be equipped, in areas where food, food additives or packaging materials are exposed, with light bulbs and fixtures that are of a type that will not cause food contamination in the event of breakage;

Ensuing Policy Requirements

All rooms and areas of the establishment must be properly lighted by natural light, artificial light, or both. Special attention must be given to the amount and direction of lighting in inspection areas to prevent glare while providing the required maximum illumination.

All light in meat product inspection areas shall be without shadow or glare and have a minimum colour rendering index value of 85 so as not to distort the normal colour of meat products.

Specifically:

  1. all CFIA inspection stations and operator inspection sites (e.g., head preparation, check trim station, boneless meat reinspection site, return and imported meat reinspection sites, etc.) measured at the lowest inspection point shall be 540 lux;
  2. MPIP poultry carcass inspection stations and carcass salvage station(s) on the kill floor measured at the carcass abdominal cavity level shall be 2000 lux;
  3. inspection stations in high line speed beef or hog slaughter measured at the lowest carcass, head, viscera and abdominal cavity levels shall be 1000 lux;
  4. all suspect pens or areas designated for CFIA ante mortem inspection measured at lowest inspection point shall be 540 lux. This may be reduced to 110 lux after CFIA inspection; and
  5. all workrooms i.e., slaughter floor, processing and packaging areas (edible and inedible meat products) measured at the lowest working surface level shall be 220 lux.

Light sources and fixtures must not be a potential source of contamination to meat products. In this regard, design and location are important considerations.

3.4.9 Ventilation

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (g) have rooms and areas with adequate lighting, ventilation and plumbing to meet the requirements of the activities carried out therein and constructed so as to facilitate their cleaning and disinfection;
  • (m) have lavatories and, where appropriate, dressing rooms and lunch rooms that are
    • (iii) well lit and ventilated, and

37. The temperature and humidity of every room in a registered establishment where a meat product is refrigerated, stored, processed, packaged, labelled, shipped, received or otherwise handled shall be controlled to prevent the formation of moisture on walls, ceilings or equipment.

64. Every holding pen that is used for food animals awaiting slaughter shall be provided with adequate ventilation and shall not be used in a manner that results in their overcrowding.

Ensuing Policy Requirements

Proper location of air intakes and the use of effective filters are essential to prevent the introduction of air contaminated with insects, dust, smoke, objectionable odour, etc.

Ventilation systems of a registered establishment shall be designed and constructed to ensure airflow from least to most contaminated areas.

Non-mandatory Items for Consideration

None

3.4.10 Room/Area Temperature and Humidity

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (v) have adequate means of establishing, maintaining and verifying the temperature and humidity of rooms and areas where meat products are refrigerated, frozen, stored, processed, packaged or labelled; and

36. The temperature in a room or area of a registered establishment where a meat product is processed, packaged, labelled or handled shall be appropriate to ensure the preservation of a meat product.

Ensuing Policy Requirements

Applicant/operator shall consult with appropriate chapters of the Meat Hygiene Manual of Procedures for Specific Program Requirements.

Non-mandatory Items for Consideration

An ambient room temperature of not more than 10°C proved over the years to be adequate to meet the requirements of section 36 of the Meat Inspection Regulations, 1990.

3.4.11 Reserved for future use

 

3.4.12 Check Trim Station

Meat Inspection Regulations, 1990 Requirements:

51. No meat product and no substance used in the processing, packaging, labelling or handling of a meat product in a registered establishment shall be contaminated.

Ensuing Policy Requirements

Where check trim station(s) is(are) required by specific program requirements the operator shall refer to Chapters 4, 17 and 19 for information concerning the locations of check trim stations within the registered establishment.

Check trim stations shall be equipped with:

  1. adequate lighting as prescribed in section 3.4.8;
  2. hand washing facilities as prescribed in section 3.4.3;
  3. water sanitizer for utensils as prescribed in section 3.4.5; and
  4. containers for holding inedible trimmings.

The design, construction and installation of check trim station shall not create any source of potential contamination, and be effective for the purpose.

Non-mandatory Items for Consideration

None

3.5 Premises - Detailed Design and Construction Requirements

3.5.1 Slaughter, Carcass Dressing and Carcass Chilling

3.5.1.1 Red Meat

3.5.1.1.1 Live Animal Receiving and Holding Areas

Meat Inspection Regulations, 1990 Requirements:

28. (3) In addition to the requirements set out in subsection (1), every registered establishment in which food animals are slaughtered shall

  • (b) have a separate area that is capable of accommodating crates or that is equipped with pens for
    • (i) the housing and inspection of food animals of each species apart from food animals of all other species,
    • (ii) the segregation of food animals considered to be a danger to other food animals, and
    • (iii) the holding of food animals that are injured, sick or suspected of being sick, or identified as being held or condemned in accordance with Part III;
  • (c) be equipped with facilities for
    • (i) restraining food animals for detailed inspection,
    • (ii) conveying injured or disabled food animals in humane manner, and
    • (iii) slaughtering food animals that have been identified as condemned in accordance with Part III;
  • (d) have all floors, ramps, gangways and chutes constructed and maintained in a manner that provides secure footing for food animals during movement and prevents injury during movement;

64. Every holding pen that is used for food animals awaiting slaughter shall be provided with adequate ventilation and shall not be used in a manner that results in their overcrowding.

65. Every food animal in a holding pen awaiting slaughter shall be provided with access to potable water and shall, if held for more than 24 hours, be provided with feed.

69. The carcass of every food animal destined for slaughter that dies by a means other than slaughter shall be condemned and handled in accordance with section 54.

Ensuing Policy Requirements

The design and construction of live animals holding pens and their capacity shall ensure that:

  • basic principles regarding the code of practices and good animal welfare practices in respect to the housing of animals intended for slaughter are followed and no animal is subjected to avoidable distress or undue suffering;
  • the received animals can be unloaded in a timely manner as to meet prescribed requirements of section 148 of the Health of Animals Regulations in respect of time the animals can be confined in transport vehicle;
  • the received animals are protected from severe weather and/or inadequate ventilation;
  • the unloaded animals can be separated according to their species, gender, size and condition;
  • unloaded animals can be easily observed in motion by the operator and/or CFIA inspector;
  • unloaded animals are not overcrowded; and
  • identity of the lots of animal can be maintained at all times.

All holding pen floors, alleyways, and chutes shall be impervious, properly drained, and scored or otherwise treated to provide good footing for animals. All livestock truck unloading and loading areas must be impervious and drained to promote proper sanitary maintenance. Unloading facilities must not cause injury to animals. Docks of different heights or adjustable ramps shall be provided to accommodate vehicles of varying heights.

Facilities shall be provided for the unloading and conveyance of crippled animals, directly to the bleeding rail, in a humane manner. Where these facilities are not practical, other acceptable facilities shall be provided.

Facilities shall be provided for the conveyance of dead animals (e.g., animals found dead or animals killed in the yards following condemnation on ante mortem inspection) directly to an inedible section of the establishment.

Adequate potable water supply for animals and thorough clean-up of all pens and alleyways must be provided. Acceptable animal watering facilities shall be present in all livestock holding pens. Where animals may be housed for more than 24 hours, facilities for feeding must also be provided.

Drainage shall be adequate for each pen.

Ventilation shall be sufficient.

A sufficient number of covered pens must be provided to afford protection to those animals or classes of livestock, which would normally require shelter.

Appropriate facilities shall be provided to hold manure pending disposal. Such facilities must be in keeping with local ordinances.

Non-mandatory Items for Consideration

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

The CFIA is recommending that:

  • The sides of any ramps should be high enough to prevent the escape or injury of animals.
  • The unloading dock area should be level.
  • The facilities should be so constructed that unloading can be carried out without having a gap between the vehicle and the unloading dock.
  • The livestock holding pen capacity should accommodate the number of animals to be slaughtered during one half slaughter shift.

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

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

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

3.5.1.1.2 CFIA Ante mortem Inspection

Meat Inspection Regulations, 1990 Requirements:

28. (3) In addition to the requirements set out in subsection (1), every registered establishment in which food animals are slaughtered shall

  • (b) have a separate area that is capable of accommodating crates or that is equipped with pens for
    • (i) the housing and inspection of food animals of each species apart from food animals of all other species,
  • (c) be equipped with facilities for
    • (i) restraining food animals for detailed inspection,

67. (1) Subject to subsection (9), every operator who slaughters a bird, other than an ostrich, a rhea or an emu, shall perform, within 24 hours before the time of slaughter, an ante mortem examination of the bird under the supervision of an official veterinarian.

(2) Subject to subsection (9), no food animal shall be slaughtered in a registered establishment unless the animal has been subjected, within 24 hours before the time of slaughter, to

  • (a) an ante mortem examination performed under subsection (1); or,
  • (b) an ante mortem inspection performed by an official veterinarian or by an inspector under the supervision of an official veterinarian.

(9) The Director may specify how an ante mortem examination or ante mortem inspection is to be performed, including

  • (a) the methods and equipment that shall be used; and

71. (1) Every condemned food animal shall be segregated and identified as condemned in a manner satisfactory to the Director.

(2) Every food animal identified as condemned shall be slaughtered in an area of the registered establishment that is part of the live animal area or the inedible products area and shall be handled in accordance with section 54.

73. The operator shall ensure that

  • (a) every food animal designated as held by an official veterinarian is segregated and identified as being held; and
Ensuing Policy Requirements

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

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

None

3.5.1.1.3 Stunning and Bleeding

Meat Inspection Regulations, 1990 Requirements:

77. Despite section 79, every food animal that is ritually slaughtered in accordance with Judaic or Islamic law shall be restrained and slaughtered by means of a cut resulting in rapid, simultaneous and complete severance of the jugular veins and carotid arteries, in a manner that causes the animal to lose consciousness immediately.

79. Every food animal that is slaughtered shall, before being bled,

  • (a) be rendered unconscious in a manner that ensures that it does not regain consciousness before death, by one of the following methods:
    • (i) by delivering a blow to the head by means of a penetrating or non-penetrating mechanical device in a manner that causes immediate loss of consciousness,
    • (ii) by exposure to a gas or a gas mixture in a manner that causes a rapid loss of consciousness, or
    • (iii) by the application of an electrical current in a manner that causes immediate loss of consciousness; or
  • (b) be killed by one of the methods set out in paragraph (a) or, in the case of a bird or a domesticated rabbit, by rapid decapitation.
Ensuing Policy Requirements

Stunning and bleeding facilities must comply with humane slaughter requirements.

When free bullet devices are used to stun animals (e.g., rifles), suitable measures to enable safe observation of stunning activities by the CFIA inspector shall be in place.

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

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

Adequate restraining facilities shall be provided for ritual slaughter of food animals.

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

A dry landing area shall be provided in front of the stunning facilities to receive stunned animals. The design and construction of dry landing area shall ensure that stunned animals are not soiled with blood from the bleeding area.

The design and construction of bleeding area shall allow for proper cleaning and drainage. The blood drain shall be of sufficient size to prevent blockage due to clotting.

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

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

Non-mandatory Items for Consideration

The CFIA recommends that the dry landing area be:

  • Designed and constructed to drain away from the rest of the slaughter area.
  • Sufficiently removed from the bleeding area.
  • Curbed and steeply graded to the blood and wash-up drain.

3.5.1.1.4 Carcass Dressing Facilities

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"dress" means

  • (a) in respect of a slaughtered food animal other than a pig, bird or goat
    • (i) to remove the skin, head and developed mammary glands and the feet at the carpal and tarsal joints,
    • (ii) to eviscerate, and
    • (iii) except in the case of a sheep, calf or domesticated rabbit, to split
  • (b) in respect of a slaughtered pig, to remove the hair, toenails and developed mammary glands, or to remove the things set out in subparagraph (a)(i) in the manner set out therein, and to eviscerate and split,
  • (c) in respect of a slaughtered bird, to remove the feathers, hair and head, the feet at the tarsal joints, and the uropygial gland and to eviscerate, and
  • (d) in respect of a slaughtered goat, to remove the hair, head, toenails and developed mammary glands, or to remove the things set out in subparagraph (a)(i) in the manner set out therein, and to eviscerate; (habiller)
Ensuing Policy Requirements

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

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

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

The applicant/operator shall refer to Chapter 17 of the Meat Hygiene Manual of Procedures for any additional specific program requirements concerning the layout of, or procedures taking place in carcass dressing area.

Non-mandatory Items for Consideration

None

3.5.1.1.5 CFIA Post mortem Inspection Stations

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"post mortem inspection" means the inspection of the carcass, blood or parts of a carcass of a food animal by an official veterinarian or by an inspector under the supervision of an official veterinarian; (inspection post mortem)

82. Every operator shall ensure that

  • (a) all blood harvested from a food animal in a registered establishment for processing as an edible meat product is identified in a manner that indicates the carcass of the food animal from which the blood was harvested; and
  • (b) every part that is removed from the carcass of a food animal in a registered establishment is identified in a manner that indicates the carcass from which the part was removed, if the part is removed before the carcass is subjected to a post mortem examination or a post mortem inspection.

83. (1) Subject to subsection (5), every operator of a registered establishment shall ensure that the carcass of a food animal slaughtered in the registered establishment and all blood of the food animal that is harvested for processing as an edible meat product are, in the course of dressing the carcass, presented for

  • (a) a post mortem examination by the operator under the supervision of an official veterinarian, in the case of an animal to which a post mortem examination program applies; or
  • (b) a post mortem inspection by an official veterinarian or by an inspector under the supervision of an official veterinarian, in any other case.

(2) Subject to subsection (3), if an operator or an inspector who is not an official veterinarian finds, in the course of the post mortem examination or the post mortem inspection, that the blood harvested from a food animal or the carcass or a part of the carcass of a food animal shows a deviation from normal appearance, or is derived from a food animal identified as being held, all the blood from the food animal and the carcass and all its parts shall be held and referred to an official veterinarian for detailed inspection and for instructions regarding the disposition of the blood and the carcass and its parts.

(5) The Director may specify how a post mortem examination or post mortem inspection is to be performed, including

  • (a) the methods and equipment that shall be used; and
Ensuing Policy Requirements

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

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

The following requirements apply to establishments where the number of animals slaughtered per hour require one (1) post-mortem inspection station only.

The post-mortem inspection station shall be equipped with:

  • hand washing facilities, as described in section 3.4.3,
  • where hand tools are required for inspection, water sanitizer(s) as described in section 3.4.5
  • facilities for the cleaning and sanitizing of equipment and protective clothing described by section 3.4.6;
  • adequate minimal lighting as described in section 3.4.8;
  • adequate ventilation as described in section 3.4.9; and
  • facilities to accommodate and maintain the identity of organs and parts detained for veterinary diagnosis.

The minimum unobstructed size of post-mortem inspection station is 2440 mm (length) by 1220 mm (depth). Depending on the speed of the slaughter activities and available space on the kill floor, the space dedicated for the inspection station may be shared with the establishment employees provided:

  • all ergonomic factors are met,
  • at the time when the inspection activities are carried out, establishment employees stop their activities and move away from the dedicated space for the inspection station, and
  • the CFIA is satisfied that this arrangement does not jeopardize the safety of the inspection staff and allow for adequate post-mortem inspection.

The design, construction, and installation of the inspection station shall prevent contact between heads, between viscera and between carcasses.

Depending on the speed of the slaughter activities Veterinary Held Rail Inspection Station may be incorporated into the post-mortem inspection station:

For establishments requiring more than one (1) post-mortem inspection station the following requirements and safety considerations shall be met:
  • All inspection stations shall be equipped with:
    • hand washing facilities, as described in section 3.4.3, accessible from all elevations where inspection is performed;
    • where hand tools are required for inspection, water sanitizer(s) as described in section 3.4.5, which are accessible from all elevations where inspection is performed;
    • a rust resistant rack and recording stand, where required;
    • facilities for the cleaning and sanitizing of equipment and protective clothing described by section 3.4.6;
    • adequate minimal lighting as described in section 3.4.8; and
    • adequate ventilation as described in section 3.4.9.
  • A rail stop button shall be accessible to an inspector at the viscera inspection station either directly or indirectly through company personnel. In the latter case, a suitable sound system (e.g., bell or buzzer) must be located at the viscera inspection station to enable the inspector to signal for the stopping of the line as required.
  • Every inspection station/platform shall be 1220 mm deep.
  • Every inspection station shall be designed and constructed to prevent the operator's personnel from impinging upon the inspection area.
  • Facilities shall be provided to accommodate and maintain the identity of organs and parts detained for veterinary diagnosis.
In addition to the general requirements, the following is required for the slaughter of calves, steers, heifers, cows and bulls, sheep, goats, horses and farmed game.
  • CFIA Head Inspection Station
    • The minimal unobstructed space (length) for this inspection station is 1520 mm per inspector.
    • The design, construction, and installation of this inspection station shall prevent the contact of one head with another.
  • CFIA Viscera Inspection Station
    • The minimum unobstructed space (length) for this inspection station is 2440 mm. Where multiple viscera inspection stations can be consolidated, 1520 mm per inspection station is acceptable if all other ergonomic factors are met.
  • CFIA Carcass Inspection Station
    • The minimum unobstructed space (length) for this inspection station is 2440 mm.
    • The online carcass inspection station shall be adjustable to accommodate inspectors of different heights. The station shall be capable of being positioned so the eyes of the inspector are level with the lumbosacral area (rump) of the carcass.
  • CFIA Veterinary Held Rail Inspection Station
    • This station shall be independent from the operator's carcass trimming/re-processing station.
    • The minimum unobstructed space (length) for this inspection station is 2440 mm.
    • The veterinary held rail inspection station shall be equipped with an adjustable stand that enables the veterinarian to perform a safe and thorough inspection (visually, by palpation and/or incision) of all carcass surfaces including extremities.
    • Appropriate means shall be provided for conveying of condemned carcasses and portions to the inedible area.
In addition to the general requirements, the following is required for the slaughter of hogs.
  • CFIA Head Inspection Station
    • These requirements apply to the inspection station when the mandibular lymph nodes are left attached to the head for inspection.
    • The minimum unobstructed space (length) for this inspection station is 1520 mm per inspection station if all other ergonomic factors are met.
  • CFIA Viscera Inspection Station
    • The minimum unobstructed space (length) for this inspection station is 1520 mm per inspection station if all other ergonomic factors are met.
  • CFIA Carcass Inspection Station
    • The minimum unobstructed space (length) for this inspection station in is 1520 mm.
  • CFIA Veterinary Held Rail Inspection Station
    • This station shall be independent from the operator's trimming/reprocessing station.
    • The minimum unobstructed space (length) for this station is 2440 mm.
    • If required, a stand constructed of rust resistant metal shall be provided for high and low carcass inspection.
    • Appropriate means shall be provided for conveying of condemned carcasses and portions to the inedible area.
Non-mandatory Items for Consideration

The CFIA recommends that the post-mortem inspection stations should be consolidated to permit greater efficiency of inspection and allow the CFIA inspection staff to communicate post-mortem inspection findings.

3.5.1.1.6 Carcass, Meat Parts, and Edible Offal Chilling Rooms

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"refrigerate" means to lower the temperature of a meat product to, and to maintain the temperature at, 4°C or lower, but does not include to freeze; (réfrigérer)

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (t) have facilities for the holding and detention of meat products, which facilities are capable of being locked and are under the control of an inspector;
Ensuing Policy Requirements

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

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

Non-mandatory Items for Consideration

None

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

Refer to Chapter 19 for specific program requirements concerning poultry (chicken, turkeys, ducks, geese and farm-raised game birds).

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

For rabbits the construction standards applicable to poultry, slaughtering and dressing facilities should be sufficient. Please refer to Chapter 19 for specific program requirements.

3.5.1.2.1 Live Poultry Receiving and Holding Areas

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

(3) In addition to the requirements set out in subsection (1), every registered establishment in which food animals are slaughtered shall

  • (b) have a separate area that is capable of accommodating crates or that is equipped with pens for:
    • (i) the housing and inspection of food animals of each species apart from food animals of all other species,
    • (iii) the holding of food animals that are injured, sick or suspected of being sick, or identified as being held or condemned in accordance with Part III;
  • (c) be equipped with facilities for
    • (ii) conveying injured or disabled food animals in humane manner, and
    • (iii) slaughtering food animals that have been identified as condemned in accordance with Part III;
Ensuing Policy Requirements

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

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

Non-mandatory Items for Consideration

None

3.5.1.2.2 Cleaning and Disinfecting Facilities for Transport Containers and Crates

Meat Inspection Regulations, 1990 Requirements:

28. (4) In addition to the requirements set out in subsections (1) and (3), every registered establishment in which birds are slaughtered shall be provided with facilities for cleaning and disinfecting crates and transport containers used for the conveyance of birds to the establishment.

Ensuing Policy Requirements

None

Non-mandatory Items for Consideration

None

3.5.1.2.3 Carcass Dressing Facilities

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"dress" means

  • (c) in respect of a slaughtered bird, to remove the feathers, hair and head, the feet at the tarsal joints, and the uropygial gland and to eviscerate, and

77. Despite section 79, every food animal that is ritually slaughtered in accordance with Judaic or Islamic law shall be restrained and slaughtered by means of a cut resulting in rapid, simultaneous and complete severance of the jugular veins and carotid arteries, in a manner that causes the animal to lose consciousness immediately.

79. Every food animal that is slaughtered shall, before being bled,

  • (a) be rendered unconscious in a manner that ensures that it does not regain consciousness before death, by one of the following methods:
    • (i) by delivering a blow to the head by means of a penetrating or non-penetrating mechanical device in a manner that causes immediate loss of consciousness,
    • (ii) by exposure to a gas or a gas mixture in a manner that causes a rapid loss of consciousness, or
    • (iii) by the application of an electrical current in a manner that causes immediate loss of consciousness; or
  • (b) be killed by one of the methods set out in paragraph (a) or, in the case of a bird or a domesticated rabbit, by rapid decapitation.
Ensuing Policy Requirements
Stunning and Bleeding Facilities

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

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

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

Scalding and Defeathering

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

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

Transfer Facilities

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

Facilities for the Harvest and Processing of Poultry Feet

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

Washing and Singeing

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

Evisceration

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

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

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

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

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

Salvaging Station

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

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

The salvaging station shall be equipped with:

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

None

3.5.1.2.4 Post mortem Inspection Stations

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"post mortem inspection" means the inspection of the carcass, blood or parts of a carcass of a food animal by an official veterinarian or by an inspector under the supervision of an official veterinarian; (inspection post mortem)

82. Every operator shall ensure that

  • (b) every part that is removed from the carcass of a food animal in a registered establishment is identified in a manner that indicates the carcass from which the part was removed, if the part is removed before the carcass is subjected to a post mortem examination or a post mortem inspection.

83. (1) Subject to subsection (5), every operator of a registered establishment shall ensure that the carcass of a food animal slaughtered in the registered establishment and all blood of the food animal that is harvested for processing as an edible meat product are, in the course of dressing the carcass, presented for

  • (a) a post mortem examination by the operator under the supervision of an official veterinarian, in the case of an animal to which a post mortem examination program applies; or
  • (b) a post mortem inspection by an official veterinarian or by an inspector under the supervision of an official veterinarian, in any other case.

(2) Subject to subsection (3), if an operator or an inspector who is not an official veterinarian finds, in the course of the post mortem examination or the post mortem inspection, that the blood harvested from a food animal or the carcass or a part of the carcass of a food animal shows a deviation from normal appearance, or is derived from a food animal identified as being held, all the blood from the food animal and the carcass and all its parts shall be held and referred to an official veterinarian for detailed inspection and for instructions regarding the disposition of the blood and the carcass and its parts.

(5) The Director may specify how a post mortem examination or post mortem inspection is to be performed, including

  • (a) the methods and equipment that shall be used; and
Ensuing Policy Requirements
Traditional Inspection (One Post-mortem Inspection Station)

Satisfactory provision shall be made to permit inspection staff to stop and re-start evisceration lines either directly or indirectly.

Post-mortem inspection station shall be provided with a facility to hang held carcasses, and be provided with satisfactory means of handling condemned material.

The working space at inspection station shall be of sufficient size to accommodate the the CFIA inspector and the trimmer and allow the CFIA inspector to conduct inspection activities without any limitation.

The helper/trimmer shall have access to a water sanitizer for utensils as described in section 3.4.5 of this chapter.

The design and construction of the post-mortem inspection station shall meet all ergonomic requirements including height adjustments where necessary.

Modernized Poultry Inspection Program (MPIP)

A sufficient number of inspection stations shall be provided to accommodate inspection without exceeding the maximum line speed as indicated in Chapter 19 of the Meat Hygiene Manual of Procedures.

The evisceration line shall be level for the entire length of the inspection station.

Satisfactory provision shall be made to permit inspection staff to stop and re-start evisceration lines either directly or indirectly.

Each inspection station shall be provided with a facility to hang held carcasses, and be provided with satisfactory means of handling condemned material.

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

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

Veterinary Disposition Stations

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

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

In the past, in establishments with traditional inspection system the length of working space of 1200 mm for one person was deemed satisfactory.

3.5.1.2.5 Carcass, Meat Parts, and Edible Offal Chilling Rooms

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"refrigerate" means to lower the temperature of a meat product to, and to maintain the temperature at, 4°C or lower, but does not include to freeze; (réfrigérer)

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (t) have facilities for the holding and detention of meat products, which facilities are capable of being locked and are under the control of an inspector.
Ensuing Policy Requirements

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

Non-mandatory Items for Consideration

None

3.5.2 Processing of Meat Products

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"process" means, in respect of a meat product, to substantially change the appearance or nature of a meat product, and includes to debone, slice, comminute, thermally process, preserve, dehydrate, ferment, render, fractionate, defibrinate or add thereto an ingredient other than a meat product permitted to be added by these Regulations, but does not include to dress, trim, refrigerate, freeze or defrost; (transformer)

36. The temperature in a room or area of a registered establishment where a meat product is processed, packaged, labelled or handled shall be appropriate to ensure the preservation of a meat product.

Ensuing Policy Requirements

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

Non-mandatory Items for Consideration

None

3.5.3 Storage Rooms

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"refrigerate" means to lower the temperature of a meat product to, and to maintain the temperature at, 4°C or lower, but does not include to freeze; (réfrigérer)

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (t) have facilities for the holding and detention of meat products, which facilities are capable of being locked and are under the control of an inspector;
  • (w) have, for every room where pork products are frozen for the destruction of trichinae or where meat products packed in hermetically sealed containers are incubated, a self-recording thermometer.

34. (8) The walls, ceilings, floors, doors, windows and other parts of any area of a registered establishment where food animals are slaughtered, carcasses are dressed or meat products are refrigerated, frozen, stored, processed, packaged, labelled, shipped, received or otherwise handled shall not be composed of any material, or have applied to them any coating, other than a material or coating that is durable and does not contain any noxious constituent.

37. The temperature and humidity of every room in a registered establishment where a meat product is refrigerated, stored, processed, packaged, labelled, shipped, received or otherwise handled shall be controlled to prevent the formation of moisture on walls, ceilings or equipment.

Ensuing Policy Requirements

Coolers

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

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

Freezers

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

Official Incubator

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

Storage of Products not Requiring Refrigeration (Dry Storage)

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

Non-mandatory Items for Consideration

None

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

Meat Inspection Act

2. (1) In this Act,

"meat product" means

  • (a) a carcass,
  • (b) the blood of an animal or a product or by-product of a carcass, or
  • (c) a product containing anything described in paragraph (b);

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (f) have floors, walls and ceilings that are hard and smooth and otherwise constructed in such a way that they can be cleaned and are impervious to moisture at the locations in the establishment where
    • (ii) meat products are refrigerated, stored in a refrigerated state, processed, packaged, labelled, shipped, received or otherwise transported;

Ensuing Policy Requirements

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

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

Non-mandatory Items for Consideration

None

3.5.5 Rooms/Areas for Storage of Non-food Chemicals

Meat Inspection Regulations, 1990 Requirements:

34. (11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

Ensuing Policy Requirements

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

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

Battery Charging Areas

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

Non-mandatory Items for Consideration

None

3.5.6 Shipping and Receiving Areas

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (j) have loading and unloading facilities

Ensuing Policy Requirements

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

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

Non-mandatory Items for Consideration

None

3.5.7 Inspection Facilities for Imported or Detained Meat Products

Meat Inspection Regulations, 1990 Requirements:

28. (6) In addition to the requirements set out in subsection (1), every registered establishment in which meat products are refrigerated, frozen or stored in a refrigerated or frozen condition and in which imported or detained meat products are inspected shall have

  • (b) office facilities for the use of inspectors and facilities for the protection and storage of the equipment and supplies of inspectors.

Ensuing Policy Requirements

Refrigerated and Frozen Meat Products

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

The inspection area or room shall meet the following requirements:

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

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

Non-refrigerated Meat Products

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

Non-mandatory Items for Consideration

None

3.5.8 Personnel Welfare Rooms

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (m) have lavatories and, where appropriate, dressing rooms and lunch rooms that are
    • (i) capable of being kept in a clean and sanitary condition,
    • (ii) adequate in size and equipment for the number of people using them,
    • (iii) well lit and ventilated, and
    • (iv) in the case of lavatories separate from and not leading directly into any room used for handling food;

34. (13) Notices shall be posted in prominent places in a registered establishment instructing employees engaged in the dressing of carcasses or the processing, packaging, labelling, storing or other handling of food to clean their hands immediately after using toilet facilities.

Ensuing Policy Requirements

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

Number and locations of personnel welfare rooms shall be appropriate for the type of activities taking place in a registered establishment.

Washrooms

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

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

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

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

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

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

Dressing Rooms

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

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

Lunch Room

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

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

Facilities for the Storage of Clean Protective Clothing

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

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

Non-mandatory Items for Consideration

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

The CFIA recommends that separate welfare rooms be provided for:

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

3.5.9 Facilities for CFIA Inspectors

Meat Inspection Regulations, 1990 Requirements:

28. (3) In addition to the requirements set out in subsection (1), every registered establishment in which food animals are slaughtered shall

  • (a) be equipped with
    • (i) a private, furnished workspace for the use of inspectors, with access to dressing rooms, shower facilities and lavatories, and
    • (ii) lockers and cabinets suitable for the protection and storage of the equipment and supplies of inspectors

(5) In addition to the requirements set out in subsection (1), every registered establishment in which meat products are processed, packaged or labelled shall have

  • (c) office facilities for the use of inspectors and facilities for the protection and storage of the equipment and supplies of inspectors.

(6) In addition to the requirements set out in subsection (1), every registered establishment in which meat products are refrigerated, frozen or stored in a refrigerated or frozen condition and in which imported or detained meat products are inspected shall have

  • (b) office facilities for the use of inspectors and facilities for the protection and storage of the equipment and supplies of inspectors.

Ensuing Policy Requirements

The operator is responsible for furnishing the CFIA inspector's office and rooms intended for their use.

Applicants/Operators of registered establishments shall request a copy of the CFIA internal document titled "Third Party Premises Design Standards and Guidelines" from the Area Responsible Officer, which contains specific information concerning the design and construction of office space and it's furnishing, washrooms, dressing and lunch rooms, and laboratory area for the use of the CFIA inspectors working in a registered establishment.

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

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

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

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

Electronic Data Processing Equipment

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

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

Non-mandatory Items for Consideration

Historically office space of 11 m2 for one (1) inspector and 1.4 m2 for each additional inspector, in establishments registered for the slaughter of food animals, was found sufficient. The CFIA recommends that a separate office space be provided in establishments registered for other activities than slaughter, for the exclusive use of the CFIA inspector(s) in order to maintain confidentiality and privacy. This benefits the operator and the CFIA inspector(s). This is particularly important in establishments where the following inspection activities are conducted:

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

3.6 Transportation, Receiving, Storage and Shipping

3.6.1 Animal Transportation Vehicles and Containers

Meat Inspection Regulations, 1990 Requirements:

34 (1.1) The building, equipment, utensils, transport containers and all other facilities of a registered establishment shall be maintained in a sanitary condition.

(6) No crate or transport container used to transport a bird to a registered establishment for slaughter shall be admitted to the registered establishment unless the crate or transport container was cleaned before transport.

(7) Every crate and transport container that has been used for the purpose referred to in subsection (6) shall be cleaned and disinfected thoroughly before it leaves the registered establishment.

38. (1) No food animal shall be presented for slaughter in a registered establishment if the condition of the animal would or would be likely to constitute a contamination hazard during the dressing of its carcass.

Ensuing Policy Requirements

None

Non-mandatory Items for Consideration

In general, the cleaner animals are upon reaching the slaughter floor, the better the chances of reducing contamination levels on dressed carcasses.

The vehicles and crates used to transport animals to slaughter play an important role in the overall sanitary practices in a registered establishment.

3.6.2 Food Transportation Vehicles and Containers

Meat Inspection Regulations, 1990 Requirements:

49. No edible meat product shall be transported to or from a registered establishment unless the transport container in which it is transported:

  • (a) is constructed of material that is free of any noxious constituent;
  • (b) has inside surfaces that are hard, smooth, impervious to moisture, in good repair and clean;
  • (c) is capable of protecting meat products and containers thereof against contamination;
  • (d) is equipped, where applicable, to maintain meat products in a refrigerated or frozen state;
  • (e) is equipped, where applicable, to prevent meat products from freezing where freezing could adversely affect them; and
  • (f) is not being used and has not been used for the transport of animals, control products as defined in the Pest Control Products Act (2002, c. 28) or any other material or substance that might adulterate the meat product.

Ensuing Policy Requirements

Transport containers used to ship meat products must be properly cleaned and sanitized (where applicable) and of suitable design, to prevent microbial, physical and chemical contamination of the meat products.

The operator shall have a written program for the transport carrier pre-loading inspection, cleaning and sanitizing (where applicable) of transport containers and written procedures in place to ensure the maintenance of product integrity during transport which includes packaging and loading procedures and carrier refrigeration verifications along with appropriate controls and records.

Meat products shall not be carried in the same transport containers which are used for conveying live animals, controlled products as defined in the Pest Control Products Act (2002, c. 28) or other substances that might adulterate the meat product.

Meat products shall not be carried in the same transport containers as other goods in a manner which may directly or indirectly adulterate meat products.

Where required, transport containers shall be capable of maintaining the temperature of meat products in refrigerated or frozen state as applicable.

Non-mandatory Items for Consideration

Unwaxed cardboard containers should not be shipped in transport containers where they may become wet.

3.6.3 Receiving

3.6.3.1 Receiving of Live Animals

Meat Inspection Regulations, 1990 Requirements:

45. (1) A carcass of a food animal may be admitted to a registered establishment in which food animals are slaughtered if the food animal died while en route to the registered establishment, and the carcass is conveyed immediately and directly from the live animal receiving area to the inedible products area of the registered establishment.

61. Every operator and every person engaged in the handling and slaughtering of a food animal in a registered establishment shall comply with sections 61.1 to 80.

61.1 A calf that is admitted to a registered establishment shall be condemned if the operator of the establishment or an official veterinarian has reasonable grounds to believe that the calf was not transported to the establishment in accordance with the provisions of section 7 of the Recommended Code of Practice for the Care and Handling of Farm Animals - Veal Calves, published in 1998 by the Canadian Agri-Food Research Council.

62. (1) No food animal shall be handled in a manner that subjects the animal to avoidable distress or avoidable pain.

(2) No goad or electrical prod shall be applied to the anal, genital or facial region of a food animal.

63. (1) Different species of food animals shall be kept separate from each other.

(2) Every food animal that is obviously diseased or injured shall immediately be segregated from apparently healthy food animals.

(3) Every food animal that is a potential danger to other food animals shall immediately be segregated from those other food animals.

66. (1) Every shipment of birds, other than ostriches, rheas and emus, presented for slaughter in a registered establishment shall be accompanied by a flock information document completed by the producer in a form acceptable to the Director.

(2) The flock information document shall include

  • (a) the producer's name and address or a code allowing identification of the producer's name and address;
  • (b) the identification of the flock of origin by specifying the farm, barn and lot or flock number; and
  • (c) information, as required by the provisions of the Meat Hygiene Manual of Procedures that deal with flock information documents, about:
    • (i) the status and history of the health of the flock of origin;
    • (ii) the veterinary services that have been provided to the birds;
    • (iii) the husbandry practices that have been followed for the flock of origin;
    • (iv) the number of birds and crates shipped and the size of the crates; and
    • (v) the loading of the birds in the transport containers.

(3) For every shipment of birds, other than ostriches, rheas and emus, that are slaughtered in a registered establishment, the operator shall keep and retain, for not less than one year beginning on the day on which the birds are slaughtered, records that contain, as required by the provisions of the Manual of Procedures that deal with growers' profiles,

  • (a) the information required by subsection (2);
  • (b) the date and time at which the slaughter process began;
  • (c) the condition of the birds on their arrival and their average weight;
  • (d) the number of birds found dead at the time the shipment was presented for slaughter; and
  • (e) the number of birds in the shipment that were condemned and the reasons for the condemnation.

Ensuing Policy Requirements

Control program(s) covering the receiving and housing of live animals shall address all potential predictable events and emergencies (e.g. foreign animal diseases) to ensure animal welfare requirements are met at all time. Based on the design and construction of live animals holding pens and their capacity, this program shall also include contingency plans addressing the following situations:

  • where the slaughter of animals is delayed, slowed or stopped (e.g. mechanical breakdown);
  • where entire live animal holding area is emptied, cleaned and restocked in mass (i.e. one way all in - all out);
  • timely unloading of imported animals where temporary housing in other locations is not an option (i.e. animals designated for immediate slaughter transported in sealed vehicles);
  • suitable alternate locations where animals can be unloaded, housed and slaughtered considering distance, weather conditions, total transport time, suitability/availability of transport vehicles and biosecurity.

The operator must ensure that animals are not subjected to avoidable distress or undue suffering during any of the steps for unloading and housing. The operator shall refer to Chapters 12, 17 and 19 of the Meat Hygiene Manual of Procedures for any additional specific program requirements.

Non-mandatory Items for Consideration

None

3.6.3.2 Receiving of Meat Products

Meat Inspection Regulations, 1990 Requirements:

38 (2) No carcass of a food animal shall be admitted to an area of a registered establishment where food animals are dressed if the condition of the carcass would or would be likely to constitute a contamination hazard during the dressing of the carcass.

44. (1) Subject to subsection (2) and section 45, no meat product shall be

  • (a) admitted to or processed in a registered establishment without evidence that the meat product
    • (i) was inspected in another registered establishment in accordance with these Regulations,
    • (ii) is a meat product referred to in paragraph 3(3)(e), or
    • (iii) was imported into Canada in accordance with these Regulations;
    • (iv) is derived from a game animal referred to in subsection 44.1 (1); or
  • (b) admitted or readmitted to a registered establishment after being removed from a registered establishment and shipped to a place other than a registered establishment.

(2) A meat product that is shipped from a registered establishment to a retail store, restaurant or public institution or that is exported may be readmitted to a designated area of a registered establishment for reinspection and disposition by an inspector.

115. A meat product may be shipped from a registered establishment without having a label marked on it in accordance with this Part where

  • (a) it is shipped from the registered establishment in a bulk container or transport container that was sealed with an official seal under the authority of an inspector to another establishment that is registered for an activity set out in paragraph 27(1)(b) or (e);
  • (b) it is accompanied by
    • (i) a document from the operator stating that the meat product is edible, and
    • (ii) in the case of a prepared meat product, an ingredient listing; and
  • (c) the official seal is broken only with the consent of an inspector.

130. (1) No person shall remove or alter an official seal or official tag applied by or under the authority of an inspector unless authorized to do so by an inspector.

Ensuing Policy Requirements

The operator shall have a written program and maintain records for the receiving of meat products in a registered establishment.

Meat products, presented for admission to a registered establishment, shall be labelled in accordance with sections 94 to 109 of the Meat Inspection Regulations, 1990.

In respect to admission of unmarked or unstamped meat product to a registered establishment, the following options constitute sufficient evidence that the meat product was inspected in another registered establishment:

  1. in a vehicle or combo bin that is sealed with a government seal, a warning sign (CFIA/ACIA 0077) placed on the vehicle and the shipment accompanied by a declaration from the operator or a person designated by the operator (CFIA/ACIA 1452) giving assurance that the meat product has been inspected in accordance with the Meat Inspection Act and Meat Inspection Regulations, 1990;
  2. in fully marked cartons closed with a tape bearing the meat inspection legend. The seal provided by the tape must be such that the container cannot be opened without breaking the seal. This procedure is not satisfactory for the sealing of waxed cartons;
  3. in fully marked cartons (non-waxed or waxed) to which a strap has been applied that bears in a permanent manner, either the establishment's registration number, or the operator's name, or both;
  4. in fully marked combo bins with a long enough liner that is sealed with an operator's seal bearing either the establishment's registration number, or the operator's name, or both. The operator's seal may be a plastic strap or a metallic seal, and must be non-removable without breaking the seal or tearing the liner. Alternatively, a government seal may be used, accompanied by the documentation required in option 1;
  5. in fully marked reusable containers and waxed cartons closed with an operator's seal bearing the operator's name and the establishment's registration number. Such an operator's seal must make it very difficult to open such waxed carton or returnable container without breaking the seal;
  6. in a sealed liner that bears the meat inspection legend (the meat inspection legend may be printed on that liner, glued to the liner or in the form of an insert);
  7. in fully marked containers closed by a pressure sensitive tamper evident label that doubles as a seal (refer to Chapter 7 of the Meat Hygiene Manual of Procedures). This label sticker shall display either the meat inspection legend or a complete label;
  8. in fully marked containers shrinkwrapped with a stick-on meat inspection legend or a complete label on the outside of the shrink wrap;

In the case of receipt of an unmarked prepared meat product in a registered establishment the ingredient listing must accompany the prepared meat product.

Readmitting Meat Products Shipped to a Retail Store, Restaurant or Public institution

The operator shall have a written program and maintain records for receiving meat products that were shipped to a retail store, restaurant or public institution.

Meat products, if readmitted to the registered establishment, shall be placed in a designated area (refer to section 3.5.6 of this document) for re-inspection and disposition.

Re-inspected meat products identified as condemned must be transferred to the inedible section of the registered establishment as soon as possible and dealt with in accordance with section 54 of the MIR.

Readmitting Meat Products Exported out of Canada

Any meat product that has been exported out of Canada and presented for readmission to a registered establishment shall be handled in accordance with specific program requirements as described in Chapter 11 of the Meat Hygiene Manual of Procedures.

Non-mandatory Items for Consideration

The CFIA recommends that the operator assures himself that the meat products admitted to a registered establishment will not affect the operator's eligibility for export to countries with restriction (refer to Chapter 11 of the Meat Hygiene Manual of Procedures).

3.6.3.3 Receiving of Packaging Material and Non-Food Chemicals

Meat Inspection Regulations, 1990 Requirements:

34. (11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

54. (4) No substance shall be used to denature a meat product in a registered establishment unless the Director has found the substance to be acceptable for that use and has registered the substance in a register kept for that purpose.

92. (1) No material used in packaging or labelling a meat product in a registered establishment shall come into contact with the meat product if the contact might prevent the meat product from conforming to the requirements of these Regulations or the Food and Drug Regulations.

(2) No material used in packaging or labelling a meat product in a registered establishment shall come into contact with the meat product unless the material

  • (a) is durable and effective, having regard to the manner in which it is used; and
  • (b) is suitable for the purpose for which it is to be used.

Ensuing Policy Requirements

The operator shall have a written program and maintain records for the receiving of packaging materials for meat products and non-food chemicals.

It is no longer mandatory to register packaging materials and non-food chemicals prior to their use in a registered establishment. The existing reference list will continue to be accessible on the CFIA website but will no longer be updated. For available link, please refer to the Non-mandatory Items for Consideration part of this section.

For packaging materials and non-food chemicals not previously registered as part of the existing reference listing, the operator shall request a letter of guarantee from the supplier to demonstrate compliance. Letter(s) of guarantee must be made available to the inspector upon request.

For acceptable letters of guarantee refer to the Food Safety and Enhancement Program Manual (FSEP), section 3.1.1.2, B.2.1 Purchasing/Receiving/Shipping, B.2.1.1.

Exceptions exist for the new processing aids intended to be used as antimicrobial agents (e.g. Carcass washes) prior to their use in federally registered meat establishments and all new packaging materials intended to be used in infant formula or in a novel process (e.g. High Pressure Processing). In these particular cases, the CFIA will still require a mandatory Health Canada's safety assessment. The operator shall instead request a Health Canada's Letter of No Objection (LONO) from the supplier to demonsrate compliance. The letter of guarantee is optional to retain in addion to the LONO in theses cases.

Requests for LONOs for processing aids intended to be used as antimicrobial agents or packaging materials intended to be used in infant formula or in a novel process must be accompanied by data and information for assessment by Health Canada. Guidance for making submissions to Health Canada is available on Health Canada's website.

Guide for Preparing Food Processing Aid Submissions
Information Requirements For Food Packaging Submissions

In addition, Health Canada has recently published a policy for issuing an interim Letter of No Objection (iLONO) for processing aids to expedite the availability to the food industry of processing aids that have been assigned priority handling according to Health Canada's Policy of Priority Scheduling and Expedited Handling of Submissions that have the Capacity to Enhance Food Safety. To learn more about this policy, please refer to http://www.hc-sc.gc.ca/fn-an/consult/2013-ilono-apno/index-eng.php

CFIA will review the letter of guarantee and/or LONO as part of inspection activities. Where a LOG is used, the CFIA may request additional evidence that ensures that packaging materials and non-food chemicals comply with Food and Drug Act and Food and Drug Regulations. This may include product identity, product composition, supporting documentation for proposed usage, extraction/migration data and toxicology data, any previous safety assessments or no objection letter from Health Canada, CFIA or other third party. This evidence shall be supplied to the inspector within 60 days from the date of the request.

The evidence or support for the letter of guarantee can be provided to the CFIA directly from the supplier in cases of proprietary information concerns.

In case CFIA determines that packaging materials or non-food chemicals used in a registered establishment do not comply with the Food and Drug Act and Food and Drug Regulations, CFIA may request to discontinue the use of packaging materials or non-food chemicals in a registered establishment. Furthermore the CFIA may take enforcement action(s), including a recall of affected meat products, if an inspector has reasonable grounds to believe that the use of these packaging materials or non-food chemicals pose a public health hazard.

Only those commercial pesticides that have been registered with the Pest Management Regulatory Agency (PMRA) under the Pest Control Products Act (2002, c. 28) and its Regulations and have been issued a PCP Registration #, along with specific directions for use in a food processing establishment are permitted for use in a commercial food establishment, in keeping with the instructions outlined on the registered label.

To determine if a pesticide product meets these requirements, please refer to Pesticides and Pest Management.

The received packaging materials shall be free of any contamination.

Non-mandatory Items for Consideration

Reference Listing of Accepted Construction Materials, Packaging Materials, and Non-Food Chemical Products

3.6.3.4 Receiving of Non-meat Food Ingredients

Meat Inspection Regulations, 1990 Requirements:

46. No substance intended for use in a meat product as an ingredient, a component or a food additive shall be admitted to a registered establishment unless

  • (a) it meets the requirements of these Regulations and the Food and Drug Regulations;
  • (b) where applicable, it is labelled to indicate the product and its composition and to provide directions for its use; and
  • (c) in the case of nitrite or nitrate, it is packaged separately from any spice, seasoning or other proteinaceous ingredient.

Ensuing Policy Requirements

The operator shall have a written program and maintain records for the receiving of non-meat food ingredients.

The operator shall have written specifications for all non-meat food ingredients to prevent potential contamination of meat products.

The operator shall refer to other applicable chapters of the Meat Hygiene Manual of Procedures for additional specific program requirements.

Non-mandatory Items for Consideration

None

3.6.4 Storage

3.6.4.1 Housing of Live Animals

Meat Inspection Regulations, 1990 Requirements:

38. (1) No food animal shall be presented for slaughter in a registered establishment if the condition of the animal would or would be likely to constitute a contamination hazard during the dressing of its carcass.

64. Every holding pen that is used for food animals awaiting slaughter shall be provided with adequate ventilation and shall not be used in a manner that results in their overcrowding.

65. Every food animal in a holding pen awaiting slaughter shall be provided with access to potable water and shall, if held for more than 24 hours, be provided with feed.

Ensuing Policy Requirements

Requirements listed in section 3.6.3.1 apply.

In addition the operator's sanitation program shall enhance achievement of appropriate conditions of live animals holding facilities on an on-going basis that minimise, to the greatest extent practicable, soiling and cross-contamination of animals with food-borne pathogens.

Non-mandatory Items for Consideration

Holding of animals presented for slaughter has an important effect on many aspects of slaughter, dressing and the production of meat products that are safe and suitable for human consumption.

The cleanliness of animals has a major influence on the level of microbiological cross-contamination of the carcass and other edible parts during slaughter and dressing.

3.6.4.2 Storage of Edible Meat Products

Meat Inspection Regulations, 1990 Requirements:

2. (1) In these Regulations,

"refrigerate" means to lower the temperature of a meat product to, and to maintain the temperature at, 4°C or lower, but does not include to freeze; (réfrigérer)

50. No meat product and no food intended for use as an ingredient of a meat product shall be kept in a registered establishment at a temperature or humidity that may cause the meat product or food to deteriorate, to become inedible or to become unfit for use as animal food.

51. No meat product and no substance used in the processing, packaging, labelling or handling of a meat product in a registered establishment shall be contaminated.

Ensuing Policy Requirements

This section applies to the registered establishment only and does not apply to the shipped meat product.

The operator shall have a written program and maintain records for the storage of edible meat products.

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

Freezers shall be designed, constructed, and equipped to comply with the applicable specific program requirements related to the freezing and storage of meat products in frozen state. The operator shall refer to the applicable chapter(s) of the Meat Hygiene Manual of Procedures for additional information.

Non-mandatory Items for Consideration

None

3.6.4.3 Storage of Packaging Material

Meat Inspection Regulations, 1990 Requirements:

51. No meat product and no substance used in the processing, packaging, labelling or handling of a meat product in a registered establishment shall be contaminated.

Ensuing Policy Requirements

The operator shall have a written program and maintain records for the storage of packaging materials.

The packaging materials shall be stored in designated rooms in the registered establishment and handled in manner that prevents any potential contamination of meat products.

The operator shall refer to the applicable chapter(s) of the Meat Hygiene Manual of Procedures for additional information.

Non-mandatory Items for Consideration

None

3.6.4.4 Storage of Non-Meat Food Ingredients

Meat Inspection Regulations, 1990 Requirements:

51. No meat product and no substance used in the processing, packaging, labelling, or handling of a meat product in a registered establishment shall be contaminated.

Ensuing Policy Requirements

The operator shall have a written program and maintain records for the storage of non-meat food ingredients.

Non-meat food ingredients are considered edible and as such shall be stored in the designated rooms of a registered establishment and handled in a manner that prevents any potential contamination of meat products.

The operator shall refer to the applicable chapter(s) of the Meat Hygiene Manual of Procedures for additional information.

Non-mandatory Items for Consideration

None

3.6.4.5 Storage of Non-food Chemical Products

Meat Inspection Regulations, 1990 Requirements:

34. (11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

Ensuing Policy Requirements

The operator shall have a written program and maintain records for the storage of non-food chemical products.

Rooms used for the storage of non-food chemical products shall be physically separated from any areas of a registered establishment where meat products, or products used for the manufacturing or packaging of meat products, are shipped, received, stored, processed, packaged, or otherwise handled.

The operator must make sure that the non-food chemical products are effective for its intended purposes, and its use follows the manufacture instructions and conditions of approval.

The operator shall keep an up-to-date list of all non-food chemical products used in the registered establishment. The following information for each non-food chemical product on the list shall be provided:

  1. manufacturer's name and address;
  2. product name (brand name and descriptive name indicating function), plus the code number if applicable;
  3. its particular use in the establishment; and
  4. whether the product has been approved for this particular use.

The operator shall provide the responsible inspector with an on-demand access to the up-to-date list of all non-food chemical products used in the registered establishment.

Non-mandatory Items for Consideration

None

3.6.5 Shipping

Meat Inspection Regulations, 1990 Requirements:

48. (1) No edible meat product shall be shipped from a registered establishment unless the meat product is adequately protected against contamination and deterioration.

115. A meat product may be shipped from a registered establishment without having a label marked on it in accordance with this Part where

  • (a) it is shipped from the registered establishment in a bulk container or transport container that was sealed with an official seal under the authority of an inspector to another establishment that is registered for an activity set out in paragraph 27(1)(b) or (e);
  • (b) it is accompanied by
    • (i) a document from the operator stating that the meat product is edible, and
    • (ii) in the case of a prepared meat product, an ingredient listing; and
  • (c) the official seal is broken only with the consent of an inspector.

130. (1) No person shall remove or alter an official seal or official tag applied by or under the authority of an inspector unless authorized to do so by an inspector.

Ensuing Policy Requirements

The operator shall have a written program and maintain records for the shipping of meat products.

The operator shall refer to other applicable chapters of the Meat Hygiene Manual of Procedures for information concerning cooling performance standards.

Operators who wish to ship meat products not meeting the cooling performance standards to another registered establishment shall have prior CFIA approved written agreement in place with an operator of each registered establishment receivng such meat products.

Unless shipped as unmarked meat products, the meat products shall be labelled in accordance with sections 94 through 109 of the Meat Inspection Regulations, 1990.

Shipment of Unmarked Meat Products

The operator shall refer to Chapters 10 and 11 of the Meat Hygiene Manual of Procedures for information concerning the import and export of unmarked meat products.

Unmarked meat products may be shipped to another establishment registered for the processing of meat products or packing and labelling.

Unmarked meat products may only be shipped to a registered establishment in a bulk or transport container sealed with an official seal. Completed form CFIA/ACIA 1452 shall accompany the shipment.

Form CFIA/ACIA 0077 must be affixed to the official seal.

The operator shall refer to section 3.6.3.2 of this document for detailed information concerning the proof that the meat products were inspected in a registered establishment.

Non-mandatory Items for Consideration

The type of conveyances or containers required depends on the nature of the meat products and the conditions under which it has to be transported.

3.7 Equipment in a Registered Establishment

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (q) have, for the slaughter of food animals and for the inspection handling and storing of meat products, equipment that is
    • (i) constructed of corrosion-resistant material free of any noxious constituent and capable of withstanding repeated cleaning,
    • (ii) accessible for cleaning, servicing and inspection or easily disassembled for those purposes, and
    • (iii) effective for the purpose for which it is intended;
  • (r) have food contact surfaces that are
    • (i) non-toxic,
    • (ii) smooth,
    • (iii) free from pitting, crevices and loose scale,
    • (iv) unaffected by food,
    • (v) capable of withstanding repeated cleaning, and
    • (vi) non-absorbent;

34. (4) No equipment shall be used in a registered establishment to slaughter a food animal, dress a carcass or inspect, grade, process, package or label a meat product unless the equipment complies with the requirements set out in paragraph 28(1)(q).

Ensuing Policy Requirements

Equipment shall be installed in a manner that ensures it is:

  1. easily accessible for cleaning and inspection;
  2. capable of delivering the requirements of the process;
  3. not causing contamination of the meat products during operations;
  4. not interfering with the inspection by the CFIA inspector(s); and
  5. not impeding the cleaning and inspection of drains and drain inlets.

Services (gases, water, plumbing, electricity, etc.) shall be connected in a manner to ensure proper sanitation of the equipment and area. All equipment as well as service lines shall be installed away from walls and ceilings, to provide sufficient access for cleaning purposes or shall be easily movable to permit cleaning and sanitation. Alternatively, permanently mounted equipment shall be completely sealed to the wall, floor or ceiling.

The use of electric cords shall be based on both sanitary and safety considerations. Drop cords suspended from the ceiling may be retractable and used to connect portable equipment as required provided the cords are properly wired to the power source and kept in a suitably sanitary condition.

Provision shall be made for the inspection of overhead belt conveyors without resorting to the use of ladders or mobile platforms.

Equipment discharging water or other waste fluids shall be directly drained.

Commercially built new equipment shall be accompanied by the manufacturer printed Operating Manual which must include, among other information, detailed cleaning, maintenance, and installation instructions.

For used, rebuilt, or custom-built equipment, the supplier of the equipment or the operator shall prepare a customized Operating Manual containing the same information as for commercially built new equipment.

The operator shall refer to section 3.9.4 for information related to the equipment maintenance.

Non-mandatory Items for Consideration

The CFIA is recommending that equipment should be built in accordance with international standards describing sanitary design and construction of equipment intended for the slaughter of food animals and handling of meat products.

Application of listed below international standards in the design and construction of the equipment should be beneficial in achieving compliance with the pertinent sections of the Meat Inspection Regulations, 1990:

  1. 3-A Sanitary Standards
  2. NSF International - National Sanitation Foundation International Standards

3.8 Personal Hygiene of Personnel

3.8.1 Training of Personnel

Meat Inspection Regulations, 1990 Requirements:

57.1 (1) Every operator shall ensure that all personnel at the registered establishment who are involved in the examination, handling and slaughter of food animals, the examination, processing and handling of meat products, including inedible meat products, ingredients, packaging and labelling materials, the maintenance of equipment, the handling of chemical products and the cleaning and disinfecting of equipment and the premises, the development, implementation, maintenance and supervision of prerequisite programs, HACCP plans and other control programs

  • (a) receive appropriate training on hygienic practices, on personal hygiene and on the process and tasks for which they are responsible; and
  • (b) are qualified to perform their duties.

(2) For the purpose of complying with subsection (1), the operator shall develop, carry out and keep up-to-date a written training program for all persons in respect of whom that subsection applies.

(3) The training program shall meet the requirements of the provisions of the Meat Hygiene Manual of Procedures that deal with the training of personnel and shall include a description of the procedures for identifying the training needs of personnel.

(4) The operator shall keep records, in English or French, of the training of personnel.

Ensuing Policy Requirements

For specific program requirements refer to applicable chapters of the Meat Hygiene Manual of Procedures.

Non-mandatory Items for Consideration

None

3.8.2 Health Status of Personnel

Meat Inspection Regulations, 1990 Requirements:

57. (1) Every operator shall ensure that no person who is suffering from or is a known carrier of a communicable disease or who has an open or infected lesion works in any area of a registered establishment where there is a danger of contaminating a meat product, or a surface with which a meat product comes into contact, with pathogenic microorganisms.

(2) Any person in a registered establishment who has or appears to have symptoms of a disease or illness that could be transmitted through a meat product shall report the symptoms, disease or illness to the operator of the establishment.

(3) On receiving the report, the operator must determine whether the person should undergo a medical examination or be excluded from certain areas of the registered establishment.

Ensuing Policy Requirements

The prevention of transmission of pathogenic micro-organisms from humans to meat products shall be addressed by proper training of food-handling personnel.

Small cuts, abrasions etc. shall be kept suitably covered when engaged in handling meat products and any person affected with a suppurating wound or sore shall not be permitted to engage in meat product handling activities.

Non-mandatory Items for Consideration

None

3.8.3 Sanitary Practices

Meat Inspection Regulations, 1990 Requirements:

34.(11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

(11.1) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be handled only by a person trained to use it.

(13) Notices shall be posted in prominent places in a registered establishment instructing employees engaged in the dressing of carcasses or the processing, packaging, labelling, storing or other handling of food to clean their hands immediately after using toilet facilities.

56. (1) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient in a registered establishment shall

  • (a) clean and sanitize their hands:
    • (i) before engaging in the activity and as frequently as necessary during the activity; and
    • (ii) if the person leaves an area in a registered establishment where a meat product or an ingredient is being prepared, packaged, labelled, stored or otherwise handled, before returning to that area; and
  • (b) keep their protective clothing, including waterproof clothing and gloves, in a sound, clean and sanitary condition and, whenever necessary to prevent the contamination of meat products and ingredients, wash their clothing before engaging in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient.

(2) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient, or who works in any area with food-contact surfaces and packaging materials in a registered establishment, shall adhere to hygienic practices while on duty to prevent contamination of meat products or ingredients and the creation of unsanitary conditions.

(3) Every person who enters or is in any area of a registered establishment where there is a meat product or an ingredient shall wear clothing and footwear that are sound, clean and in a sanitary condition.

(4) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is exposed shall wear a hair covering and, if appropriate, a beard and moustache covering.

(5) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is prepared, packaged, labelled, stored or otherwise handled shall refrain from spitting, chewing gum, smoking or consuming tobacco products or consuming food, other than water dispensed from a drinking fountain.

(6) No person engaged in the preparation or packaging of a meat product or an ingredient shall, in the registered establishment, wear an object or use a substance if the object or substance may fall into or otherwise contaminate the meat product or the ingredient.

Ensuing Policy Requirements

Hands, including fingernails, shall be clean and shall be washed at all times after using the lavatory facilities. Hand wash facilities shall be used by everyone upon entering the food production/handling area.

Scratching of the head, face, etc., or the placing of fingers in or around the mouth or nose are not acceptable practices.

Care of the hands shall include the treatment and appropriate covering of all cuts and sores.

No person involved in handling of meat products shall wear nail polish even when gloves are worn during product handling.

In these same areas, items such as pens, pencils, thermometers, etc., shall not be kept in coat/shirt pockets where they may accidentally fall into products.

Jewellery items that cannot be removed (such as continuous loop earrings, wedding bands, medic alert bracelets or necklaces, etc.), can also create a potential risk to the safety of the product and must be adequately covered.

Facial adornments that cannot be removed or are not removed because of any reason (e.g. religious, cultural, etc.), are items, which have the potential to fall or otherwise contaminate the meat product if they are improperly attached. In view of the fact that these adornments pose a food safety hazard and that it is impracticable to verify if they are worn securely, they shall be either removed or adequately covered when worn in food preparation and packaging areas.

Work clothing and footwear shall be of a design and material that are appropriate and compatible with operations and the work environment.

Overalls are not considered acceptable work clothing for personnel handling edible meat products.

Clothing worn in any area of a registered establishment where there is a meat product or an ingredient, shall be protected from cross contamination that may occur from being worn or stored in areas incompatible with the handling of meat products like washrooms, lunchrooms, lockers used for street clothing, outside of the registered establishment, etc.

Personnel who must move between incompatible areas of the registered establishment shall take appropriate measures to prevent cross-contamination of meat products and areas of the registered establishment.

Protective gear such as helmets, wrist guards, aprons, steel-meshed gloves, etc. must be of materials capable of being cleaned. All such equipment must be cleaned and sanitized immediately when they become contaminated during operations, and shall be cleaned and stored in appropriate area(s) of the registered establishment after operations and during breaks.

Hygienic practices include the control of access of personnel and visitors as well as the traffic patterns of people, product, ingredients, and packaging material to prevent cross contamination of the product as per the Registered Establishment's plans and Specifications and the operator's HACCP plan Schematic diagram included in their HACCP plan.

Please refer to section 3.6.3.3 of this chapter for information concerning the use of non-food chemicals in a registered establishment.

Non-mandatory Items for Consideration

Personal adornment and accessories to clothing (such as jewellery, badges, buttons, etc.), may create a risk to the safety of the personnel where moving equipment is involved. Therefore, CFIA recommends that all such items should not be worn in food preparation and packaging areas.

3.9 Sanitation and Pest Control

3.9.1 Sanitation Program

Meat Inspection Regulations, 1990 Requirements:

34. (2) Every operator of a registered establishment shall develop, implement and maintain a written sanitation program to ensure compliance with subsection (1).

(2.1) The sanitation program shall be prepared and maintained in accordance with the FSEP Manual and the Manual of Procedures and shall contain:

  • (a) the name, business address, business telephone number and title of the person who is responsible for carrying out the program at the registered establishment;
  • (b) the measures to be taken to maintain in a sanitary condition before and during operations, the building, equipment, utensils, transport containers and all other facilities of the registered establishment;
  • (c) the frequency of the cleaning and sanitizing activities;
  • (d) a description of the equipment and chemical agents to be used;
  • (e) the concentration, temperature and other specifications for the detergent, sanitizer or other chemical agent to be used; and
  • (f) the monitoring activities put in place by the operator to demonstrate the effectiveness of the sanitation program, including any environmental testing.

(2.2) Every operator shall keep in the registered establishment, for a period of not less than one year after the date of the activity or procedure, records that contain information about

  • (a) monitoring and verification activities, including the results of any test; and
  • (b) any corrective and preventative action taken.

Ensuing Policy Requirements

The written sanitation program must provide sufficient guidance to ensure that personnel responsible for sanitation activities is aware of their responsibilities and have the tools and techniques required to perform sanitation activities in a satisfactory manner. The sanitation program document must be kept up-to-date reflecting current layout of the establishment, and activities therein.

The written sanitation program shall address food contact surfaces and equipment, specialized cleaning procedures for particular equipment (e.g., injectors, grinders, cleaning-in-place, vehicles, etc.), floors, drains, walls, ceilings, lighting fixtures, refrigeration units, overheads and anything else affecting food safety.

Pre-operational procedures shall ensure that a registered establishment is being operated only if the requirements of the sanitation program for the registered establishment are met.

The pre-operational and operational sanitation standard operating procedures should minimise direct and indirect contamination of meat products to the greatest extent possible and practicable.

A properly implemented sanitation program shall ensure that establishment, facilities, and equipment are clean and sanitised prior to start of operations, and includes the operational sanitation procedures, which will ensure that the appropriate hygiene is maintained during operations.

In the case of ready-to-eat (RTE) meat products, microbiological verification of sanitation program for food contact and non-food contact surfaces is likely to be of higher intensity than for other types of meat product.

Cleaning and disinfection of live animal holding pens must be part of the written sanitation program. The program shall include, where required by the specific program requirements, special cleaning and sanitizing operations to address animal disease control objectives.

Particular cleaning programmes are required for equipment used in the meat products handling operations (i.e. slaughter, processing, packaging, labelling, etc.).

Pertinent information from the equipment Operating Manual(s) shall be included in the operator's sanitation and equipment maintenance programs.

Non-mandatory Items for Consideration

The written sanitation program should be developed in parallel with the preventative maintenance activities for establishment, facilities, and equipment.

Microbiological verification of the effectiveness of the sanitation program should be used at a frequency necessary to demonstrate adequacy, and can utilise a range of direct or indirect methods. The operator should use statistical process control or other methods to monitor sanitation trends.

3.9.2 Operational Sanitation

Meat Inspection Regulations, 1990 Requirements:

28. (1) It is a requirement for the registration of an establishment pursuant to subsection 27(3) that the establishment

  • (o) have adequate means of waste removal and disposal;

34. (1) Every operator of a registered establishment shall possess and maintain the equipment and material necessary to operate the registered establishment in accordance with the Manual of Procedures.

(1.1) The building, equipment, utensils, transport containers and all other facilities of a registered establishment shall be maintained in a sanitary condition.

(3) No equipment shall be cleaned, washed, disinfected or serviced in any room in a registered establishment at any time if, in so doing, there is the slightest risk that a meat product be contaminated.

(5) Every container or other equipment used in the collection and conveyance of an inedible meat product to the inedible products area of a registered establishment shall be clearly identified and thoroughly cleaned and disinfected before being admitted to any other part of the establishment.

(9) All lavatories, sinks and drains in a registered establishment shall be maintained in a manner that prevents any odours or fumes therefrom from pervading any room where meat products are refrigerated, stored, processed, packaged, labelled or otherwise handled.

(11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

(11.1) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be handled only by a person trained to use it.

(13) Notices shall be posted in prominent places in a registered establishment instructing employees engaged in the dressing of carcasses or the processing, packaging, labelling, storing or other handling of food to clean their hands immediately after using toilet facilities.

37. The temperature and humidity of every room in a registered establishment where a meat product is refrigerated, stored, processed, packaged, labelled, shipped, received or otherwise handled shall be controlled to prevent the formation of moisture on walls, ceilings or equipment.

54. (3) No inedible meat product shall be denatured in any part of a registered establishment other than the inedible products area.

Ensuing Policy Requirements

The accumulation of proteinaceous material and fat on equipment over the course of a shift shall be prevented as much as practically possible. In order to reduce the hazard posed by such situations, adequate and correct temperature regulation is essential in order to slow down the reproduction rate of micro-organisms.

Water sanitizers, hand washing facilities (including washrooms), etc. must be maintained in an acceptable manner.

Sanitation procedures must be constantly reviewed and examined for potential problems, and amended when necessary.

The operator shall supply the required janitorial services (floor cleaning, waste removal, etc.) to maintain a satisfactory level of hygiene during operations.

On-going Water Potability Testing

Where a registered establishment is supplied with municipal water only, potability analyses of water are required on a semi-annual basis with satisfactory results.

In establishments supplementing municipal supplies with water from private wells or storage tanks, or using water solely from private wells or storage tanks, potability analyses of water are required on a monthly basis with satisfactory results.

Samples of water shall be collected from different outlet(s) for each test. This procedure will ensure that the establishment's water distribution system functions properly and is not a potential source of water contamination.

Cleaning of Equipment and Utensils

Portable equipment and tools shall be cleaned and sanitized in a designated room or area of a registered establishment.

All hand-held tools used by the personnel as well as their protective apparel, are to be considered as an integral part of establishment equipment and must be maintained as such and stored in designated area(s) of the establishment. If individual lockers are used for the storage of personal tools, they shall be separate from those used for clothing.

Water Sanitizer for Utensils

Water sanitizers are very important facet of sanitation during daily operations. They must be sufficient in number and located where required by the specific program requirements (refer to pertinent chapters of the Meat Hygiene Manual of Procedures).

Water sanitizers must be operated at not less than 82°C with adequate water overflow in order to achieve a sufficient reduction in the number of micro-organisms present. It must be remembered that the presence of organic matter on the sanitised surfaces will act as a barrier, thereby protecting the micro-organisms. Surfaces to be sanitised should therefore be as clean as possible before being placed in a water sanitizer.

In certain areas of a registered establishment, where the use of utensils is infrequent and where the risk of contamination of meat products is minimal, water sanitizers need not be connected to a continuous overflow system. This shall be verified against the specific program requirements (refer to pertinent chapters of the Meat Hygiene Manual of Procedures).

Construction requirements for a water sanitizer for utensils can be found in section 3.4.5 of this chapter.

Sanitizing Dips for Utensils

Chemical sanitizers may be is used in lieu of a water sanitizer. They must be used according to the directions on the label, including contact time and rinsing or draining as applicable.

The operator shall demonstrate the efficacy of a chemical sanitizer is equivalent to the water sanitizer.

Hand Washing and Sanitizing

The locations of hand washing facilities shall meet the specific program requirements (refer to the applicable chapters of the Meat Hygiene Manual of Procedures).

In addition to the requirements described in section 3.4.3 hand washing facilities shall be equipped with:

  1. liquid or another dispensable type of soap;
  2. paper towels in suitable dispensers or other appropriate hand-drying facilities; and
  3. properly constructed and easily maintained receptacles for used towels.

Hand sanitizing stations (e.g., dips, gels, sprays, etc.) serve as purposeful adjunct to the hand-washing facilities. They are required and must be used by all personnel, which come in direct contact with microbiologically sensitive meat products e.g. ready-to-eat. The locations of hand sanitizing stations shall not pose any risk of contamination to meat products, and shall meet the specific program requirements (refer to the applicable chapters of the Meat Hygiene Manual of Procedures).

It is further required that they be used in keeping with directions on the label (e.g. correct concentration, contact time). The hand dip solutions shall be renewed throughout the day, as often as necessary, so that they, in themselves, do not become a source of contamination.

Antibacterial soaps can be used in place of hand sanitizing dips. These soaps must be used according to the directions on the label.

For both chemical hand dips and chemical equipment sanitizers, the operator shall perform effectiveness checks (e.g.: necessary concentration, contact time) and keep records of these checks.

Please refer to section 3.6.3.3 of this chapter for information concerning the use of non-food chemicals in a registered establishment.

Waste Disposal

Suitable provision shall be made by the operator for the removal and storage of waste. Waste must not be allowed to accumulate in meat products handling, storage and other working areas, and the adjoining environment except so far as is unavoidable for the proper functioning of the operations.

Waste storage rooms/areas must be kept appropriately clean at all times.

The operator shall establish appropriate frequency of waste removal from a registered establishment based on the establishment design, construction, and activities taking place therein.

The operator shall provide sufficient number of properly designed, constructed, and identified containers for holding different types of waste material throughout the registered establishment.

The operator shall provide regular janitorial service that will remove and replace these containers as often as necessary.

Waste materials from animal transport vehicles, containers and from livestock holding pens shall be collected and disposed of in an appropriate manner and as frequently as necessary in order to prevent the possibility of its becoming a harbouring place for flies and vermin and giving rise to objectionable odours.

Disposal of Condemned and Other Inedible Meat Products

Every container or other equipment used in the collection and conveyance of an inedible meat product to the inedible products area of a registered establishment shall be clearly identified and thoroughly cleaned and disinfected before being admitted to any other part of the establishment.

Inedible meat products shall always be moved directly to their designated areas and should never be rerouted through the areas used for the handling of edible meat products.

The inedible meat products storage areas or rooms must be subjected to a scrupulous cleaning and sanitizing procedures at all times.

Personnel Welfare Facilities

The provision of adequate welfare facilities is an indispensable requirement for the promotion of hygienic practices. The quality of facilities provided to personnel in this area of their work environment is so often reflected in their attitude and work habits relating to sanitation at the workstations.

These facilities must be maintained and provided with adequate janitorial service throughout the day. Close attention must be paid to the possible infestation with vermin.

Outside Premises

The operator shall maintain the outside premises to prevent unsanitary conditions, adulteration of meat products, or interfere with inspection by CFIA personnel. The operator's written pest control program shall address preventing the harbouring and breeding of pests on the outside premises.

Proper maintenance of the outside premises of a registered establishment is essential for ensuring good sanitation.

To maintain adequate pest control and sanitary conditions in general, the operator shall:

  1. not allow trash to accumulate;
  2. store pallets and other equipment properly
  3. keep grass and weeds under control; and
  4. keep the outside premises drained.

The operator shall provide suitable storage facilities for establishment waste. The waste shall be removed from premises on regular basis depending on the type of operations.

Non-mandatory Items for Consideration

The operator should consult with Assessment for Cleanability of Belting Materials used in Meat and Poultry Processing Equipment - American National Standard ANSI/NSF/3A 14159-3 (refer to section 3.8 of this chapter).

3.9.3 Pest Control

Meat Inspection Regulations, 1990 Requirements:

34. (10) Every operator of a registered establishment shall develop, implement and maintain a written pest control program that is effective and safe and that conforms to the requirements set out in the FSEP Manual and the Manual of Procedures.

(10.1) No animal shall be used to control pests in a registered establishment.

Ensuing Policy Requirements

A written pest control program is an essential part of maintenance and sanitation of a registered establishment. Therefore, the operator shall maintain and reassess this program where necessary.

The treatment of areas, rooms, facilities and equipment, with an approved pesticide (refer to section 3.6.3.5 of this chapter) should be carried out according to the conditions of use.

Pesticides and other pest control chemicals shall be kept in secure storage, with access being limited to authorised personnel.

Non-mandatory Items for Consideration

None

3.9.4 Maintenance Program

Meat Inspection Regulations, 1990 Requirements:

34. (1) Every operator of a registered establishment shall possess and maintain the equipment and material necessary to operate the registered establishment in accordance with the Manual of Procedures.

(1.1) The building, equipment, utensils, transport containers and all other facilities of a registered establishment shall be maintained in a sanitary condition.

Ensuing Policy Requirements

Establishments, facilities, and equipment shall be kept in an appropriate state of repair and condition to facilitate all sanitation procedures and prevent contamination of meat products.

The operator shall develop, carry out, and keep up-to-date a written preventative maintenance program for the registered establishment, and facilities and equipment therein.

The written preventive maintenance program shall ensure that facilities, equipment, and instruments that may affect food safety are maintained and calibrated so they perform consistently and as intended.

This program shall include a list of facilities, equipment, and instruments requiring regular maintenance/calibration, the maintenance procedures, frequencies, the trained individual performing these activities, etc.

The operator shall document maintenance and calibration activities. The frequencies and types of preventive maintenance and calibration activities conducted shall be based on the manufacturer's manuals or equivalent, or are to be based on operating conditions that may affect the condition of equipment.

Non-mandatory Items for Consideration

None

3.10 Recall Procedures, Distribution Records and Complaints

Meat Inspection Act

13. (1) For the purposes of this Act and the regulations, an inspector may, subject to subsections (3) to (5), at any time enter any place or stop and enter any vehicle in which the inspector believes on reasonable grounds there is any meat product or other thing to which this Act applies and may

  • (a) open any package that the inspector believes on reasonable grounds does not comply with this Act or the regulations;
  • (b) inspect and take samples of any meat product or other thing that the inspector believes on reasonable grounds does not comply with this Act or the regulations; and
  • (c) require any person to produce for inspection, or for the purpose of obtaining copies or extracts, any book, shipping bill, bill of lading or other document or record that the inspector believes on reasonable grounds contains any information relevant to the administration or enforcement of this Act or the regulations.

(2) The owner or person in charge of a place or vehicle referred to in subsection (1) and every person found in that place or vehicle shall give the inspector all reasonable assistance to enable the inspector to carry out his duties and functions under this Act and shall furnish the inspector with any information the inspector may reasonably require with respect to the administration or enforcement of this Act and the regulations.

Meat Inspection Regulations, 1990

30. Every operator shall maintain and operate the registered establishment in accordance with sections 30.1, 30.2, 32 to 34, 36 to 60.3

30.1(1) The operator of an establishment shall develop, implement and maintain

  • (a) the required pre-requisite programs, HACCP plans and other control programs as set out in the FSEP Manual and the Manual of Procedures; and
  • (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures

60.1 (1) An operator who has processed, packaged, labelled, stored or distributed a meat product, or any person who imports a meat product, and who learns that the meat product might constitute a risk to the public health or might not meet the requirements of these Regulations shall investigate the matter and notify an inspector.

(2) If the results of the investigation indicate that the meat product constitutes a risk to the public health, the operator or importer shall notify the President immediately after becoming aware of the results.

60.2 (1) Every operator or importer shall develop, implement and maintain written procedures for the recall of meat products that shall meet the requirements set out in the FSEP Manual and the Manual of Procedures.

(2) The operator or importer shall develop and maintain any product distribution records that are necessary to facilitate the location of products in the event of a product recall.

(3) The operator or importer shall review the product recall procedures and shall conduct a product recall simulation at least once a year.

(4) On the request of an inspector, the operator or importer shall make available to the inspector, in a readily accessible location, a copy of the product recall procedures, the results of the product recall simulations for the previous year and the product distribution records

  • (a) for the last three years in the case of any meat product that is treated as a shelf stable in a manner described in any of paragraphs 94(3)(a) to (f); and
  • (b) for a period that is at least equivalent to twice the possible shelf life for any other meat product.

60.3 Every operator shall prepare written procedures that conform to the requirements set out in the FSEP Manual and keep and maintain records for receiving, investigating and responding to product complaints.

Ensuing Policy Requirements

Program

The operator shall have an effective recall program, as per the Food Safety Enhancement Program (FSEP) guidance, which shall include (but is not limited to):

  1. tracking, analysis, actions taken, and records of product complaints;
  2. the person(s) responsible for co-ordination and implementation of a recall;
  3. methods to be used to identify, locate, and control recalled product;
  4. a requirement to investigate other products that may be affected by the hazard and that should be included in the recall;
  5. the procedure to be used for monitoring the effectiveness of the recall (e.g., mock recall effectiveness check to the appropriate level of distribution specified in the recall notice); and
  6. procedures to verify the capability of the recall program to rapidly identify and control a code lot of potentially affected product and reconcile the amount of product produced, in inventory and in distribution – deficiencies are identified and corrected.

Personnel

The personnel identified by the operator as responsible for the recall (see point b above) shall be available for contact with CFIA at any time during the recall and shall have the authority to make decisions on behalf of the operator concerning the recalled meat product(s) within the time frame provided by the CFIA.

Notification to the Canadian Food Inspection Agency

As required under 60.1(1) of the MIR, where an operator learns that a meat product might constitute a risk to the public health or might not meet the requirements of the MIR, the matter shall be investigated and an inspector of the CFIA notified.

As required under 60.1(2) of the MIR, if the results of such investigation indicate that the meat product constitutes a risk to public health, the Operator or Importer shall immediately notify the President (or his delegate: Area Executive Directors, Operations Branch or Area Associate Executive Directors, Operations Branch).

This notification includes the following:

  1. the amount of implicated product in inventory and distributed;
  2. the name, size, code or lot numbers of food recalled;
  3. the area of distribution of product (e.g., local, national, international); and
  4. the reason for the recall.

Product Code Identification

As required by section 95.(3) of the MIR, all meat products shall be labelled with the production date or with a code identifying the production lot.

Accordingly, all meat products must have permanent, legible code marks or lot numbers on the packages.

Where a code is used, the code should identify the establishment, the day, month and year in which the food was produced. As well, the code marks used and the exact meaning of the code should be available and should represent the container code within.

Distribution Details

As required under s. 60.2(2) of the MIR, the operator or importer shall develop and maintain any product distribution records that are necessary to facilitate the location of products in the event of a product recall. These records should include the following:

  1. records of customer names, addresses, and telephone numbers associated with the implicated meat product; and
  2. records of production, inventory, and distribution by lot available for the lot of meat product tested.

For any additional information, the operator may refer to the CFIA's Food Recall and Emergency Response page.

Records

As required by 60.2(4) of the Meat Inspection Regulations, 1990, the operator or importer must make available to an Inspector of the CFIA, specified information in a readily accessible location, including product distribution records.

Further, as all reasonable assistance must be given to an Inspector of the CFIA to allow him/her to carry out his/her duties and functions under the MIA and MIR [s.13.(2) MIA], product distribution records relating to a meat product recall must be produced to CFIA in a timely manner.

Distribution records must also be developed and maintained in a manner that facilitates the timely review of the documents in order to locate products associated with a meat product recall quickly. As specified under the FSEP Manual at 3.1.4, all records must be up-to-date, legible, accurate and properly filed. Thus, there should be no time delay in providing documents to the CFIA.

Further, as the CFIA must be able to evaluate and use the product distribution records in an efficient and timely manner, it is preferred that all distribution records be provided in a commonly accessible format like MS Excel, MS Access, or XML. Should the distribution records be password protected it will be necessary to include the password with the provided records

A failure to comply with the requirements of the Meat Inspection Act, the Meat Inspection Regulations, 1990, the FSEP Manual or the Manual of Procedures as above referenced may lead to suspension of the operator's licence to operate and/or prosecution. Please see Chapter 14 of this manual for further details regarding licence suspension and prosecution.

Non-mandatory Items for Consideration

None

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