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Archived - Memorandum (Clarification) - Swabbing of Food Contact Surface (FCS) when production line is not operational

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This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

January 23, 2012

1400 Merivale Road
Ottawa, Ontario K1A 0Y9

To: Area Meat Program Managers, Area Program Specialists, Supervisors, Inspectors-in-Charge (IIC) and Veterinarians-in-Charge (VIC) of federally registered meat and poultry processing establishments.

Under operator’s mandated testing of Food Contact Surface (FCS) in meat and poultry processing establishments, operators are required to test FCS on each production line for Listeria spp. as per section 5.2.3 of Meat Hygiene Manual of Procedures Chapter 4 Annex H. The sampling frequency is determined according to the risk category of Ready-to-Eat (RTE) product and the Relative Risk Level (RRL) under which RTE products are produced. Sampling of FCS must be evenly distributed throughout the prescribed period. In certain situations the production line(s) may be out of production for part of the specified period of time (e.g., one or more weeks in a month). In such instances, it is not necessarily expected that the sampling be compressed into the remaining portion of the period (i.e. to uniformly distribute all samples during the remainder of the period), especially when production line(s) is sampled 2/3/4 times per month. The following approach is recommended in such scenarios:

Examples:

Thank you in advance for your co-operations.

Yours sincerely,

Original signed by:

Dr. Martin Appelt
National Veterinary Program Manager
Meat Programs Division

Note: IIC and VIC to share this information with operators.

Date modified: