Chapter 4 - Inspection Criteria for a Sugar Bush Establishment
4.4 Receiving and Storage

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4.4.1 Maple Sap

Principal

The maple sap is inspected, handled and stored to avoid it becoming contaminated or deteriorated and to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection (including sap from another establishment)

  • exclusively from Acer trees
  • if defective, suspect or rejected
    • clear identification (ex. with a fault identification label, remaining in place on the container)
    • storage in a designated area
    • disposal in an appropriate manner

Handling and storage (including sap from another establishment)

  • to limit the spread of microbes (ex. Aerobacter aerogenes causing ropy syrup) and deterioration
    • fast packaging
    • ideally at a low temperature
    • in a hygienic manner
    • being rotated
  • while stored outdoors: with a cover (or other means of protection)
  • while stored indoors: with protection according to the risks of exposure to contaminants (ex. an uncovered reservoir in a room with a low ceiling may be acceptable, depending on the situation)

Rating I - Examples

  • Maple sap stored in a used diesel tank.

Rating II - Examples

  • Maple syrup stored in an uncovered tank, exposed to contamination by foreign substances (ex. bird droppings, insulation fibers).

Rating III - Examples

  • Deteriorated maple syrup, caused by inadequate rotation during storage.

References

  • MPR, subsections 2 (definitions: contaminated, maple sap, maple syrup, maple products), 3.2 (1), 5. (1)
  • FDR, Division 23, Food Packaging Materials

4.4.2 Ingredients and Processing Aids

Principal

The ingredients and processing aids are inspected, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

General

  • adequate identification
  • clean and in good condition:
  • respecting the purchase specifications (if applicable)
  • if defective, suspect or rejected
    • clear identification (ex. with a fault identification label, remaining in place on the container)
    • storage in a designated area
    • disposal in an appropriate manner (ex. return, destruction)

Handling and storage

  • in a hygienic manner
  • conditions suitable for the product (ex. temperature, humidity)
  • avoiding physical damage (ex. controlling stacking height and damage caused by fork lifts)
  • by avoiding cross-contamination by an allergenic ingredient, if present in the establishment
  • on pallets or raised off the ground
  • inside only and with protection against contaminants
  • by being rotated to prevent deterioration

Processing aids (ex. diatomaceous earth and defoamer)

  • use limited to intended purposes
  • for food use
  • non-allergenic

Note: Inappropriate use of the defoamer is covered in task 4.9.1 Concentration, Evaporation and Preparation.

Rating I - Examples

  • N/A

Rating II - Examples

  • Ingredient not identified as rejected, while being contaminated by a toxic chemical product.
  • Defoamer not identified as rejected, while an inadequate handling during storage has caused a cross-contamination with an allergen.

Rating III - Examples

  • Ingredient contaminated by a foreign substance (ex. insects) and not identified as rejected.
  • Risk of deterioration of the diatomaceous earth due to inadequate rotation during storage.
  • Ingredient in a dirty or damaged package/container and not identified as rejected.
  • Defoamer unlabeled upon receipt and not identified.

References

  • MPR, subsections 3.2 (1), 3.2 (2), 5. (1), 6 (2)
  • FDR, Division 16, Food Additives and Division 23, Food Packaging Material

4.4.3 Packaging and Empty Containers, Excluding Drums

Principal

the packaging and empty containers, excluding drums are inspected, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

General

  • for food use
  • suitable for the intended use
  • adequately protected
  • in good condition
  • new OR reusable, if they meet the following criteria:
    • capacity greater than 5L or 5 kg
    • in good condition
    • have previously been used only for non-allergenic food products

Criteria determining rejection

  • rust
  • peeling paint or varnish
  • very dented
  • defective
  • suspect
  • contaminated

Disposal of rejected packaging and containers

  • clear identification (ex. with a fault identification label, remaining in place on the container)
  • storage in a designated area
  • disposal in an appropriate manner (ex. cleaning, destruction, return)

Handling and storage

  • in a hygienic manner
  • avoiding physical damage (ex. controlling stacking height and damage caused by fork lifts)
  • inside only and with protection against contaminants
  • on pallets or raised off the ground
  • be rotated to prevent deterioration

Rating I - Examples

  • N/A

Rating II - Examples

  • Unprotected packaging and evidence of contamination by hazardous foreign material.

Rating III - Examples

  • Risks of deterioration of packaging materials due to inadequate rotation, for example dry seals on the ends of metal cans that are too old, or the development of rust or corrosion that can cause a leak.
  • No inspection of empty packaging or containers upon receipt.
  • Empty containers not protected from contaminants.
  • Rough handling that damages the metal containers.
  • Containers used for purposes other than intended (ex. hardware, pencils, tools).
  • Broken glass jars where the fault is not clearly identified with a label and that were not stored as rejects in a designated area.

References

  • MPR, subsections 3.2 (1), 5. (1), 6 (2), 10 (1), 10 (2)
  • FDR, Division 23, Food Packaging Material

4.4.4 Empty Drums

Principal

The empty drums are inspected, drained, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

General

  • for food use
  • suitable for the intended use
  • clean, being cleaned if needed
  • well drained
  • in good condition

Single-use drums

  • used once to package maple syrup

Reusable drums

  • have been previously used only for packaging non-allergenic food products

Criteria determining rejection

  • rust
  • peeling paint or varnish
  • very dented
  • defective
  • suspect
  • contaminated

Disposal of rejected empty drums

  • clear identification (ex. with a fault identification label, remaining in place on the container)
  • storage in a designated area
  • disposal in an appropriate manner (ex. cleaning, destruction, return)

Handling and storage

  • in a hygienic manner
  • avoiding physical damage (ex. controlling stacking height and damage caused by fork lifts)
  • closed

Note: storage of empty drums outdoors is acceptable if the above criteria are met. Also the drums must be raised off the ground.

Rating I - Examples

  • N/A

Rating II - Examples

  • Stored empty drum where the inside is contaminated by rodent droppings or shards of metal and has not been identified as rejected.
  • Stored empty drum that has contained an allergen or toxic chemical product and has not been identified as rejected.

Rating III - Examples

  • Empty drums not inspected or checked upon receipt.
  • Stored empty drums that have not been drained.
  • Drum being stored either indoors or outdoors that was left open.
  • Rough handling damaging the drums.
  • Drum and cover that are rusted, peeling or very dented that were not stored as rejected in a designated area.

References

  • MPR, subsections 3.2 (1), 5. (1), 6 (2), 7 (5), 10 (1)
  • FDR, Division 23, Food Packaging Material

4.4.5 Chemical Products

Principal

The chemical products are inspected, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

  • adequate labeling

Criteria determining rejection

  • defective
  • runny
  • suspect
  • contaminated

Disposal of rejected chemical products

  • clear identification (ex. with a fault identification label, remaining in place on the container)
  • storage in a designated area
  • disposal in an appropriate manner (ex. destruction, return)

Handling and storage

  • avoiding physical damage (ex. controlling stacking height and damage caused by fork lifts)
  • designated, well ventilated area
  • mixed in containers that have been correctly and clearly identified
  • in closed containers
  • avoiding contamination from food, surfaces for food or packaging materials
  • on pallets or raised off the ground
  • be rotated to prevent deterioration

Rating I - Examples

  • Toxic chemical product stored inadequately and running onto the maple product.

Rating II - Examples

  • Toxic chemical product poured into an unlabeled container used to package a maple product, stored in the packaging area.

Rating III - Examples

  • Chemical product stored in a corroded container.
  • Missing label on a chemical product.
  • Chemical product stored on the floor.

References

  • MPR, subsections 3.2 (1), 7 (5)

4.4.6 Finished Products

Principal

The finished products are inspected, handled and stored to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection

  • periodic monitoring to verify the condition and potential deterioration of the quality of the maple products

Criteria determining rejection

  • suspect, defective
  • rust
  • contaminated

Disposal of rejected finished products

  • clear identification (ex. with a fault identification label, remaining in place on the container)
  • storage in a designated area
  • disposal in an appropriate manner (ex. cleaning, reworking, destruction)

Handling and storage

  • protected from contaminants
  • avoiding physical damage (ex. controlling stacking height and damage caused by fork lifts)
  • stored on pallets or raised off the ground (except for drums stored indoors)
  • ideally at a low temperature, with a minimum of variations, to minimize condensation, and thereby avoid the development of rust or corrosion
  • be rotated to prevent deterioration
  • fast packaging in the case of:
    • vulnerable maple syrup containers, for example due to poor packaging practices by the producer [see task 4.10.3 Container Filling (Including Drums)]
    • containers showing signs of deterioration or fermentation during storage

Note: storage of drums filled with maple syrup outdoors is acceptable if the above criteria are met. Also the drums must be raised off the ground.

Note: Unlike a packaging establishment, a maple-producing establishment may not receive maple products from another establishment.

Rating I - Examples

  • N/A

Rating II - Examples

  • Swollen or fermented drums that have not been identified as rejected or disposed of adequately.

Rating III - Examples

  • Damaged containers due to excessive stacking.
  • Defective products that are unidentified and not located in a designated area.
  • Drums of maple syrup stored outdoors without protection.

References

  • MPR, subsections 3.2 (1), 7 (5)
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