Food Safety Practices Guidance for Moulded Chocolate Manufacturers
Chapter 4: Sanitation and Pest Control

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4.1 Sanitation

4.1.1 Sanitation Program

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

Note: The sanitation program may be a combination of wet and dry cleaning procedures; however, this type of sanitation program may not be sufficient to control the possibility of cross-contamination from allergens.

With respect to allergen control, if dedicated equipment is not used for non-allergen containing products, the sanitation program should be performed in a manner to prevent the possibility of cross-contamination from allergens.

Anticipated Outcomes

  • The chocolate manufacturer has a written cleaning and sanitation program for all equipment which includes:
    • the responsible person;
    • the frequency of the activity;
    • the chemicals and concentrations used;
    • the temperature requirements;
    • the procedures for cleaning and sanitizing that:
      1. identify lines, equipment and utensils;
      2. outline disassembly/reassembly instructions as required for cleaning and inspection;
      3. identify areas on equipment requiring special attention (e.g. dead spots where residue may accumulate);
      4. outline the method of cleaning, sanitizing and rinsing.
    • the type and frequency of inspection to verify the effectiveness of the program.
  • Cleaned equipment is properly protected and/or stored to maintain in a sanitary condition.
  • The chocolate manufacturer has a written cleaning and sanitation program for the premises (production and storage areas) which specifies areas to be cleaned, the method of cleaning, the person responsible and the frequency of the activity. Special sanitation and housekeeping procedures required during production are specified within the document (e.g. removal of product residues during breaks).
  • Chemicals are appropriate for the intended use and are used in accordance with the chemical manufacturer's instructions.
  • Cleaning and sanitizing equipment is designed for its intended use and is properly maintained.
  • The sanitation program is carried out in a manner that does not contaminate food or packaging materials during, or subsequent to, cleaning and sanitizing (e.g. no contamination by aerosols or chemical residues).
  • Policy is in place to ensure that unscheduled, emergency repairs or maintenance to processing equipment or building interior (e.g. walls, ceilings, plumbing) is followed by thorough cleaning and sanitizing.
  • Effectiveness of the sanitation program, including cleaning following emergency repairs, is monitored and verified (e.g. by a pre-operational inspection of premises and equipment, where appropriate, by microbiological sampling and allergen testing) and where necessary, the program is adjusted accordingly.
  • The sanitation program is adjusted as necessary to incorporate new cleaning procedures (e.g. new equipment, new chemicals).
  • Operations begin only after sanitation and drying requirements have been met. For establishments performing a wet wash, water is thoroughly removed prior to the start of production to minimize microbial growth.

See Section 7.5.1 for expected Sanitation Records.

4.2 Pest Control

4.2.1 Pest Control Program

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

Anticipated Outcomes

  • There is an effective written pest control program for the premises and equipment that includes:
    • the person to whom the manufacturer assigned responsibility for pest control;
    • where applicable, the name of the pest control company or the name of the person contracted for the pest control program;
    • the list of chemicals used, the concentration, the location where they were applied, and the method and frequency of application;
    • a map of trap locations;
    • the type and frequency of inspection carried out to verify the effectiveness of the program.
  • Pesticides used are registered with the Pest Management Regulatory Agency under the Pest Control Products Act and Regulations and have been issued a PCP Registration Number. Pesticides are used in accordance with the label instructions.
  • Chemical treatment of equipment, premises or ingredients to control pests is conducted in a manner to ensure that the maximum residue limit of the Food and Drugs Act and Regulations is not exceeded (e.g. the number of fumigation treatments per lot is limited).
  • Poisonous rodenticides are not used in food processing or storage areas.
  • Birds and animals are excluded from establishments.

See Section 7.5.2 for expected Pest Control Records.

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