Chapter 4 - Inspection Criteria for a Sugar Bush Establishment
4.9 Preparation and blending

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4.9.1 Concentration, Evaporation and Preparation

Principal

The concentration, evaporation of the sap and the preparation of products assures compliance with specifications for safety, quality and applicable regulations (ex. composition, grades, product standards).

Assessment Criteria

Note: For the records refer to task 4.9.3 Logbook.

Maple products - Sap concentration and evaporation activities

  • Testing the following applicable items:
    • obtained exclusively by concentration of maple sap OR by dilution or solution in water of a maple product other than maple sap
    • when using the syrup collected by rinsing the inside of barrels, this collection is done in a hygienically manner, use of authentic products only, without dilution or blending with other sugars, an adulterated or contaminated product (false or misleading marketing)
    • minimal use of non-allergenic defoamer and diatomaceous earth according to manufacturer instructions and good manufacturing practices
    • maple syrup with a minimum soluble solids content of 66 degrees Brix
    • grading by grades and colour, according to MPR requirements
      • the operator has the knowledge needed to perform colour classification and grading in accordance with the requirements of the Maple Products Regulations and supervises the classification and grading done by the establishment's employees

Products not subject to the MPR - Preparation activities

  • Control of the following applicable items:
    • formulation
    • clear identification of ingredients
    • precision of measurements
    • adequate blending to ensure homogeneity
    • specifying the routing details for the ingredients (such as the allergens), to avoid misdirection
    • substitution of an ingredient that was not specified in the initial recipe
    • reworking the product
    • introduction of undeclared ingredients (including allergens)
    • introduction of allergens from previous batches (ex. product change)

Note: For the written program, refer to task 4.9.2 Formulation and recipe (products not subject to the MPR)

Rating I - Examples

  • Use of an allergenic defoamer.
  • Substitution of a non-allergenic ingredient with an allergenic ingredient not identified on the label.

Rating II - Examples

  • No control of the production sequence considering the possible cross contamination of allergens.
  • Pure maple product manufactured with other sugars (serious issue requiring immediate action).
  • Use of the syrup collected by rinsing the inside of barrels containing rust or paint.

Rating III - Examples

  • Product manufactured without following the quality specifications.
  • Soluble solids inadequately controlled, that could lead to the spread of yeasts and mold.
  • Defoamer or diatomaceous earth used without considering the manufacturer instructions or manufacturing best practices, without compromising the safety of the product.
  • Substitution of an ingredient not identified on the label without affecting safety.

References

  • MPR, subsections 3.2 (1), 3.2 (2), 5 (1)a), 5 (2), 5.1, 6.1 (1) a), Appendices I, II, III
  • Canada Agriculture Product (CAP) Act, subsections 15 and 16
  • FDR, subsections B.01.046, B.01.047, Division 15, Part B, Adulteration of Food

4.9.2 Formulation and Recipes (Products Not Subject to the Maple Products Regulations)

Principal

The formulation and the recipe ensure the conformity of products that are not subject to the MPR to specifications for safety, quality and applicable regulations.

Assessment Criteria

Formulation and recipe

  • Written, complete and up to date for each product manufactured, including, if necessary:
    • ingredients (ex. brand or supplier, concentration, type, usual name, specific name for food colorants, allergens, additives, nutrients)
    • components (ingredients in the ingredients)
    • processing aid
      • equipment to be used (ex. shared or separate, for allergens)
    • compliance with food standards and regulationsFootnote 2
    • compliance with nutritional declarations
    • revision each time there is a change in or substitution of ingredients or the recipe

Note: For the records refer to task 4.9.3 Logbook

Rating I - Examples

  • N/A

Rating II - Examples

  • Formulation not specifying an allergenic ingredient and the equipment to be used.
  • Formulation including an additive that is not allowed that may compromise the safety of the product.

Rating III - Examples

  • Formulation missing, incomplete or out of date, compromising the quality of the product.

References

  • FDR, applicable subsections

4.9.3 Logbook

Principal

The logbook demonstrates the compliance of the products with the quality specifications and applicable regulations (ex. grades, colors, product standards). Additionally, the logbook facilitates the monitoring of complaints and recalls, if any.

Assessment Criteria

Logbook

  • product name
  • date of production/packaging
  • production code
  • filling temperature
  • density/soluble solids content (oBrix) Footnote 3
  • light transmission Footnote 3
  • grade Footnote 3
  • colour classification Footnote 3
  • size
  • type of container
  • quantity produced
  • flavour Footnote 3
  • defects, deviations and corrective measures
  • operator's initials

Note: In the case of a blend made up of drums of maple syrup, the specifications reflect the traceability of each drum.

Distribution records

  • client list Footnote 4, either by invoices, computer software, logbook or any other medium making it possible to trace the products sold

Rating I - Examples

  • N/A

Rating II - Examples

  • N/A

Rating III - Examples

  • Incomplete or missing information in the records (ex. code, quantity produced)
  • Missing logbook or distribution records

References

  • Template for the documentation required by the MPEIM
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