Chapter 4 - Inspection Criteria for a Sugar Bush Establishment
4.7 Cleaning and Sanitation

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4.7.1 Filling, Closure of Containers and Grading Areas - Cleanliness of Premises

Principal

The premises in the areas for filling, closure of containers and for grading are kept clean and hygienic according to the sanitation program to avoid contamination.

Assessment Criteria

Note: This task does not include the cleanliness of containers, which is covered in the following tasks

  • 4.10.1 Inspection, Inversion and Cleaning of Containers excluding drums before filling
  • 4.10.2 Inspection and Cleaning of the drums before filling

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Filling, closure of containers and grading areas

Maintaining the cleanliness of the premises

  • by personnel trained for this purpose
  • areas free from debris and waste
  • floors, walls, ceilings, structures and food surfaces in hygienic condition, free from food particles, dust, grease, accumulated deposits, etc.
  • cleaning and sanitation without contaminating food, containers (including caps and lids) or packaging materials, for example, by removing, covering or protecting them
  • a sufficient quantity of water to perform the cleaning and sanitation is available

Rating I - Examples

  • N/A

Rating II - Examples

  • Inadequate cleaning and sanitation of premises, causing splashing from chemical products and cleaning water onto production lines or packaging materials.
  • Premises not cleaned as frequently as planned, with the accumulation of large amounts of food particles and/or foul odor.
  • Accumulation of dust on suspended beams that may contaminate the product.

Rating III - Examples

  • Personnel responsible for cleaning and sanitizing premises that have not received appropriate training.
  • Premises not cleaned as frequently as planned, with the accumulation of small amounts of food particles but without foul odor.
  • Accumulation of old food particles on windows, doors, walls, ceilings, etc.

References

  • MPR, subsections 3.2 (1), 6 (2), 7 (5)

4.7.2 Filling, Closure of Containers and Grading Areas - Cleanliness of Equipment and Utensils

Principal

The equipment and utensils in the areas for filling, closure of containers and for grading are kept clean and hygienic according to the sanitation program to avoid contamination.

Assessment Criteria

Note: This task does not include the cleanliness of containers, which is covered in the following tasks:

  • 4.10.1 Inspection, Inversion and Cleaning of Containers excluding drums before filling
  • 4.10.2 Inspection and Cleaning of the drums before filling

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Filling, closure of containers and grading areas

Maintaining the cleanliness of equipment and utensils

  • by personnel trained for this purpose
  • food surfaces in hygienic condition, free from food particles, dust, grease, accumulated deposits
  • respect for frequencies, disassembly of the equipment when necessary, chemical products and their concentrations, etc.
  • cleaning and sanitation without contaminating food, containers (including caps and lids) or packaging materials, for example, by removing, covering or protecting them
  • storing utensils and tools on rust-resistant holders fitted in convenient locations
  • a sufficient quantity of water to perform the cleaning and sanitation is available

Equipment and utensils used for allergens

  • according to the establishment's sanitation program, particular attention paid to items such as:
    • complete disassembly, cleaning and sanitation of equipment before use for a non-allergenic product
    • when possible, exclusive use of certain equipment and utensils reserved for allergens

Rating I - Examples

  • Incomplete rinsing of the syrup filter tank after cleaning, leading to the maple syrup being contaminated with a toxic chemical product.

Rating II - Examples

  • Inadequate cleaning and sanitation of equipment and utensils, causing splashing from chemical products and cleaning water onto production lines or packaging materials.
  • Equipment and utensils not cleaned according to the planned schedule, with the accumulation of large amounts of food particles and/or foul odor.
  • Poorly-cleaned and poorly decontaminated equipment whose use alternates between allergenic and non-allergenic foods.

Rating III - Examples

  • Personnel responsible for cleaning and sanitizing equipment and utensils that have not received appropriate training.
  • Equipment and utensils not cleaned according to the planned schedule, with the accumulation of small amounts of food particles, but without any foul odor.
  • Automated cleaning system for containers that were not adequately cleaned (ex. accumulated debris, clogged nozzles).
  • Accumulation of old food particles on a unit of equipment.
  • Utensils left on the floor or not put away in the holders that protect them from contamination.

References

  • MPR, subsections 3.2 (1), 6 (2), 7 (5)

4.7.3 Other Areas - Cleanliness of Premises

Principal

The premises in the other areas are kept clean and hygienic in accordance with the sanitation program, to avoid food contamination.

Assessment Criteria

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Other areas

Maintaining the cleanliness of the premises

  • by personnel trained for this purpose
  • areas free from debris and waste
  • floors, walls, ceilings, structures and food surfaces in hygienic condition, free from food particles, dust, grease, accumulated deposits, etc.
  • cleaning and sanitation without contaminating food, the containers (including caps and lids) or packaging materials, for example, by removing, covering or protecting them
  • sufficient quantity of water to perform the cleaning and sanitation is available

Rating I - Examples

  • N/A

Rating II - Examples

  • Inadequate cleaning and sanitation of premises, causing splashing of chemical products and cleaning water onto surfaces for food.
  • Premises not cleaned according to the planned schedule, with the accumulation of large amounts of food particles and/or foul odor.

Rating III - Examples

  • Personnel responsible for cleaning and sanitizing premises that have not received appropriate training.
  • Premises not cleaned according to the planned schedule, with the accumulation of small amounts of food particles but without foul odor.
  • Accumulation of old food particles on windows, doors, walls, ceilings, structures, etc.
  • Accumulation of dust on suspended beams.

References

  • MPR, subsections 3.2 (1), 6 (2), 7 (5)

4.7.4 Other Areas - Cleanliness of Equipment and Utensils

Principal

The equipment and utensils in the other areas are kept clean and hygienic in accordance with the sanitation program, to avoid food contamination.

Assessment Criteria

Note: This task does not include the cleanness of items covered in the following tasks

  • 4.3.1 Trucks, Bulk Tanks and Trailers
  • 4.10.1 Inspection, Inversion and Cleaning of Containers excluding drums before filling
  • 4.10.2 Inspection and Cleaning of the drums before filling

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Other areas

Maintaining the cleanliness of equipment and utensils

  • by personnel trained for this purpose
  • food surfaces in hygienic condition, free from food particles, dust, grease, accumulated deposits, etc.
  • respect for frequencies, disassembly of the equipment when necessary, chemical products and their concentrations, etc.
  • cleaning and sanitation without contaminating food, the containers (including caps and lids) or packaging materials, for example, by removing, covering or protecting them
  • storing utensils and tools on rust-resistant holders fitted in convenient locations
  • a sufficient quantity of water to perform the cleaning and sanitation is available

Equipment and utensils used for allergens

  • according to the establishment's sanitation program, particular attention paid to items such as:
    • complete disassembly, cleaning and sanitation of the equipment before use for a non-allergenic product
    • when possible, exclusive use of certain equipment reserved for allergens

Rating I - Examples

  • Incomplete rinsing after cleaning the evaporator, leading to contamination of the sap with a toxic chemical product.

Rating II - Examples

  • Inadequate cleaning and sanitation of equipment and utensils, causing splashing of chemical products and cleaning water onto surfaces for food.
  • Equipment and utensils not cleaned according to the planned schedule, with the accumulation of large amounts of food particles and/or foul odor.
  • Poorly-cleaned and poorly decontaminated equipment whose use alternates between allergenic and non-allergenic foods.

Rating III - Examples

  • Personnel responsible for cleaning and sanitizing equipment and utensils that have not received appropriate training.
  • Equipment and utensils not cleaned according to the planned schedule, with the accumulation of small amounts of food particles, but without any foul odor.
  • Accumulation of old food particles on a unit of equipment.
  • Utensils left on the floor or not put away in the holders that protect them from contamination.

References

  • MPR, subsections 3.2 (1), 6 (2), 7 (5)

4.7.5 Sanitation Program

Principal

The up-to-date documentation describes the cleaning and sanitation of premises, equipment, utensils and bulk tanks (when used) to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Written program

  • identification of each item (location, area covered, equipment, utensil, bulk tanks Footnote 1)
  • name or job title of the person responsible
  • frequency with which the activity is performed
  • chemical products used and their concentration
  • dilutions of chemical products with water
  • procedures for cleaning and sanitation, including:
    • directives, if necessary, for disassembly and reassembly of the equipment for cleaning and inspection
    • identification of equipment units requiring particular attention
    • methods and temperatures for cleaning, sanitation and rinsing in accordance with the conditions of use, the manufacturer specifications, or according to an equivalent manual
  • dated and kept up to date

Records

  • identification of each item (location, area covered, equipment, utensil, bulk tankFootnote 1)
  • date of the cleaning and sanitation task
  • initials of the person responsible for cleaning and sanitation
  • documentation including:
    • certificates for cleaning or any other equivalent document (evaluated in task 4.3.1 - Trucks, Bulk Tanks and Trailers) OR
    • when performed by the operator, a written program and a cleaning and sanitation records for the bulk tanks, meeting the above criteria and including, if necessary, pipes, pumps, seals, inlets and outlets

Note: Pay particular attention to the sanitation program for surfaces that have been in contact with allergenic food products

Rating I - Examples

  • N/A

Rating II - Examples

  • Incomplete program of cleaning and sanitation resulting in surfaces for food being poorly rinsed, causing a potential contamination of the product by a concentrated cleaning product.
  • Sanitation program that does not include controlling allergens.

Rating III - Examples

  • Incomplete, outdated or missing cleaning and sanitation program.
  • Missing records for the cleaning and sanitation of bulk tanks.

References

  • MPR, subsections 3.2 (1), 6 (2)
  • Template for the documentation required by the MPEIM
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