Part 4: Premises, facilities and equipment of meat plants

Reference No.: C9.04.01.01 Drainage

Element: Drainage
Factor: Location
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 14 (1)(b)

14. (1) A meat plant shall be situated on land that,
    2. provides or permits good drainage.

Rationale:

It is important that the grounds surrounding a meat plant have a good drainage system. Good drainage will help to avoid contamination of the plant’s facilities and water source. Therefore, it is essential that the site provide good drainage. Good drainage runs away from the plant. The land is graded and sloped to maintain drainage.

The regulatory requirements contained in this guideline will be met when:

(C9.04.01.01.01) the land surrounding the plant is effectively drained.

Reference No.: C9.04.01.02 Control of external hazards, debris and refuse, including harbourage for vermin

Element: Control of external hazards, debris and refuse, including harbourage for vermin
Factor: Location
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 14 (1)(c)(d)(2)(a)(b), 15 (1)(f)

14. (1) A meat plant shall be situated on land that,
    3. is free of debris, refuse and other conditions that may interfere with its hygienic operation or contaminate carcasses, parts of carcasses or meat products; and
    4. does not provide a harbour for pests.

    (2) A meat plant shall not be located in close proximity to any place where,

    1. activities are performed that are incompatible with the hygienic operation of the plant; or
    2. things or conditions exist that are likely to contaminate carcasses, parts of carcasses or meat products at the plant.

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,
    6. protects against the entry of birds, other than those intended for slaughter, and against insects, rodents or other pests likely to contaminate carcasses, parts of carcasses and meat products.

Rationale:

The external environment immediately surrounding a meat plant may be a source of hazards that could interfere with its hygienic operation and result in contamination of carcasses, parts of carcasses or meat products. Meat plants must be designed, constructed and equipped so that any external contamination risks (e.g. from birds, insects and other pests) are minimized or eliminated. For example, screening of external openings, such as air intakes, may aid in preventing entry of pests. The accumulation of debris and refuse outside the meat plant, including the storage of inedible materials, must be prevented as this can provide harbourage for vermin and other pests. Potential contamination of the plant by pests can be mitigated by regular and effective removal of debris and refuse, and this is a key requirement of an effective pest control program. Also, keeping the grounds surrounding the meat plant free from uncontrolled vegetation can be used to limit harbourage sites for vermin and other pests. For example, a one metre wide gravel perimeter around the building achieves this objective. The plant should be protected from external activities that are incompatible with the hygienic operation of the plant and conditions that are likely to contaminate the plant. For example, dust from roadways and parking areas is a source of potential contamination. Paving of such surfaces or the application of appropriate treatments to provide adequate dust control can reduce this contamination risk.

The regulatory requirements contained in this guideline will be met when:

(C9.04.01.02.01) removed

(C9.04.01.02.02) the grounds surrounding the plant are free of debris, refuse and other conditions that may interfere with the hygienic operation of the plant or provide harbourage for pests.

(C9.04.01.02.03) the plant is protected against entry of insects and pests.

(C9.04.01.02.04) outside activities do not interfere with the hygienic operation of the meat plant.

Reference No.: C9.04.02.01 Dwellings

Element: Dwellings
Factor: Design
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: November 7, 2011

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (2)

15. (2) a room or space used or intended to be used as a dwelling shall not form part of or open directly into a meat plant.

Rationale:

A dwelling is defined by the Dictionary of Canadian Law (3^rd edition) as: a place of residence, a place in which to live, a habitation; or a premises or any part thereof occupied as living accommodation. Rooms or areas of the meat plant must not be used as a dwelling as this could lead to contamination. A home could become a source of contamination if there is direct access from the home to the meat plant. If a premise contains both a meat plant and a home, the plant must be separated from the residence, with no direct access from the dwelling to any part or area of the meat plant by means of a door, window, stairs, elevator, loading or unloading area, passageway, or similar type access areas.

Refer also to MPG C9.06.02.01.

The regulatory requirements contained in this guideline will be met when:

(C9.04.02.01.01) no room or space in the meat plant is used or intended to be used as a dwelling, and there is no direct access between a dwelling and the meat plant.

Reference No.: C9.04.02.02 Location of entrances and exits to the premises

Element: Location of entrances and exits to the premises
Factor: Design
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2013
Last version: April 1, 2010

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s.15 (1)(a)(c)(d)

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,
    1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;
    3. accommodates the separation of incompatible activities;
    4. allows good manufacturing practices to be followed.

Rationale:

Entrances and exits influence people and process flow in the meat plant premises. Exterior doors should be positioned in locations which avoid the potential for contamination of meat and meat products by not opening directly into areas where carcasses, parts of carcasses, meat products, ingredients and packaging materials may become contaminated. To reduce risk, plants should avoid having doors that lead directly to the outside where carcasses, parts of carcasses or meat products are processed, packaged, labelled, stored or otherwise handled, except for doors located in the shipping/receiving area that are intended for shipping and receiving activities and those doors designated as emergency exits. Emergency exits should be appropriately sign posted and managed to avoid contamination of meat. Access of employees and visitors should be controlled to minimize the potential for contamination. A separate entrance for employees is recommended. Where employees use an entrance through a retail area, meat products should be protected (e.g. by packaging).

The regulatory requirements contained in this guideline will be met when:

(C9.04.02.02.01) plant entrances and exits are located to accommodate the separation of incompatible activities.

(C9.04.02.02.02) removed

(C9.04.02.02.03) removed

Reference No.: C9.04.02.03 Separation of incompatible activities

Element: Separation of incompatible activities
Factor: Design
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2018
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (1)(a)(c)(d)(g)(3)(4)(a)(b)

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,
    1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;
    3. accommodates the separation of incompatible activities;
    4. allows good manufacturing practices to be followed;
    7. allows the plant to be operated in compliance with this Regulation.

    (3) A meat plant shall have enough rooms or areas to accommodate the separation of incompatible activities.

    (4) The rooms at the plant shall be designed to ensure that, in the normal course of operation of the plant, the product flows,

    1. in a single direction, from raw to finished state; or
    2. in a pattern that otherwise minimizes the potential for contamination of carcasses, parts of carcasses and meat products.

Rationale:

To reduce the potential for contamination, a meat plant must be designed to separate incompatible activities, such as raw materials and finished products. A meat plant must have enough rooms or areas to accommodate this separation.

For example, the kill floor should be of sufficient size to provide adequate space for all steps in the dressing process. Exposed parts of carcasses must not come into contact with contaminated surfaces, such as plant walls, floors, inedible bins, viscera carts, dirty aprons or gloves. Facilities and equipment should be designed to prevent congestion and product contact with fixed or other unclean objects.

Meat plants must be designed so that product flows in a single direction from the arrival of raw materials through to the packaging and shipping of the finished product or in a pattern that minimizes the potential for contamination. The pattern of product flow should ensure that incompatible activities do not occur in the same room or area at the same time. Operational controls, such as a separation in time with sanitation between may be used to separate incompatible activities. Operational controls should be documented, effective and followed by all personnel and visitors.

The regulatory requirements contained in this guideline will be met when:

(C9.04.02.03.01) there are enough rooms or areas to accommodate the separation of incompatible activities.

(C9.04.02.03.02) plant facilities are designed so products flow in a single direction, from raw to finished state or in a pattern that otherwise minimizes the potential for contamination of carcasses, parts of carcasses and meat products.

Reference No.: C9.04.02.04 Air flow

Element: Air flow
Factor: Design
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2018
Last version: January 1, 2014

Authoritative Source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 18 (1), 42 (a)

18. (1) A meat plant shall be equipped with heating, cooling, ventilation and plumbing systems that are adequate to meet the requirements of the activities carried out at the plant and that are designed and constructed to facilitate their effective cleaning.

42. The operator of a meat plant shall ensure that it is operated and maintained in a manner that,
    1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;

Rationale:

Air flow impacts the hygienic operation of a meat plant. When air flows from a less clean area to a more clean area it may be a source of contamination. Air must flow from areas of least contamination to areas of greater contamination and it is the operator’s responsibility to ensure that the air is flowing properly to facilitate the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products.

Positive air pressure can be used to mitigate airborne contamination in ready-to-eat meat product areas. With positive air pressure, if a door is opened, air flows out of that room and air from a more contaminated area does not come in, hence protecting the meat and meat products within the room. Another example where air flow needs to be managed is in the area where the cooler meets the kill floor. Hot air naturally migrates from the kill floor towards the cooler door as carcasses are transferred into the cooler. It is important that there is proper air flow in this area, with negative air pressure forcing the air towards the kill floor and not into the cooler. It is essential to test the air flow in all areas of the meat plant to ensure air flow moves in the opposite direction of product flow. When make-up air is brought into the plant from the outside environment it must not be contaminated; thus, the proper location of air intakes and the use of effective filters are essential to prevent the introduction of airborne contamination.

The regulatory requirements contained in this guideline will be met when:

(C9.04.02.04.01) ventilation systems shall be designed and constructed to ensure air flows from the clean areas to the less clean areas in a manner that does not cause contamination to carcasses, parts of carcasses and meat products.

Reference No.: C9.04.03.01 Construction factors

Element: Construction factors
Factor: Construction materials
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: April 1, 2011

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 16(1)(2)(a)(b)(c)(e)(2.1)(3), 20(2)

16. (1) A meat plant shall be constructed of materials that are suitable for their intended purpose, durable and free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products at the plant.
    
    (2) The floors, ceilings, doors and walls of rooms or areas in a meat plant shall be made of hard, corrosion-resistant, smooth material that is constructed to enable effective cleaning and that is impervious to moisture at locations where,
    1. food animals are slaughtered or carcasses are dressed;
    2. carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled;
    3. inedible materials or refuse are handled or stored; and
    5. salted hides are stored, if the room is located in a building where food animals are slaughtered or carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.

    (2.1) The floors, ceilings, doors and walls of washroom facilities located in a meat plant shall be made of hard, corrosion-resistant, smooth material that is constructed to enable effective cleaning and is impervious to moisture except in the case of washroom facilities that are intended not to be used by people who work in locations in the meat plant described in subsection (2).

    (3) In locations in a meat plant described in clauses (2) (a) and (b), other than rooms or areas where only dry ingredients and dry materials are stored, the floors shall be joined to the walls using leak-proof joints that are coved or shall be joined to the walls in any other manner that will allow the joints to be readily and effectively cleaned and will prevent any material from accumulating in them.

20. (2) The receiving and shipping facilities at a meat plant shall be designed and constructed in a manner that facilitates the hygienic handling of carcasses, parts of carcasses, meat products, ingredients and packaging materials.

Rationale:

To allow for effective sanitation, the meat plant must be constructed of materials that meet the requirements of the regulation. Exposed wood is an absorbant surface that may rot as a result of exposure to water and harbour micro-organisms.

The regulatory requirements contained in this guideline will be met when:

(C9.04.03.01.01) floors, ceilings, doors and walls in rooms or areas specified in O. Reg. 31/05 s. 16 (2) are constructed of smooth, hard, corrosion-resistant and impervious materials and can be effectively cleaned and sanitized.

(C9.04.03.01.02) corners and floor-wall junctions can be effectively cleaned and do not allow for the accumulation of material in rooms or areas where food animals are slaughtered or carcasses are dressed or carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled.

(C9.04.03.01.03) removed

(C9.04.03.01.04) removed

Reference No.: C9.04.04.01 Adequacy of lighting

Element: Adequacy of lighting
Factor: Lighting
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: June 1, 2012

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 17 (1)(a)(b)

17. (1) A meat plant shall be equipped with fixed or portable sources of adequate lighting that,
    1. meets the minimum levels of illumination set out in Column 2 of the following Table opposite the rooms or areas of the plant described in Column 1; and
    2. does not distort the colour or other appearance of food animals, parts of carcasses, meat products or ingredients.

Minimum Levels of Illumination

Rationale:

To allow for effective inspection as well as proper plant sanitation, maintenance and pest control and the hygienic handling and storage of meat and meat products ingredients and packaging materials, sufficient lighting in all areas of a meat plant is critical. Inadequate lighting may prevent an employee from identifying the potential for or presence of biological, chemical or physical contamination.

Minimum requirements for lighting have been established. All areas in a meat plant must have fixed or portable lighting that meets the lux requirements of the activities being carried out. Lighting is measured at the lowest working surface level. In maintenance areas or storage rooms, light measurements should be taken at waist level and outside of shadows. Enhanced lighting levels are required at returned product examination areas and ante and post mortem inspection stations as it is critical to correctly assess the live animal, the carcass, parts of the carcass and any returned product. Attention should be given to the source and direction of lighting in inspection areas to avoid glare; and prevent distortion in colour and appearance of the food animals, parts of carcasses, meat products and ingredients.

The regulatory requirements contained in this guideline will be met when:

(C9.04.04.01.01) rooms or areas where meat products and ingredients are stored, refrigeration facilities or freezing facilities are equipped with fixed or portable lighting that is at a minimum of 110 lux and does not distort the colour or other appearance of food animals, parts of carcasses, meat products or ingredients.

(C9.04.04.01.02) the killing room, and rooms or areas where carcasses are dressed or where meat products are processed, packaged or labelled, are equipped with fixed or portable lighting that is at a minimum of 220 lux and does not distort the colour or appearance of food animals, parts of carcasses, meat products or ingredients.

(S9.04.04.01.03) ante mortem inspection stations are equipped with fixed or portable lighting that is at a minimum of 540 lux and does not distort the colour or appearance of food animals, parts of carcasses, meat products or ingredients.

(S9.04.04.01.04) post mortem inspection stations are equipped with fixed or portable lighting that is at a minimum of 540 lux and does not distort the colour or appearance of food animals, parts of carcasses, meat products or ingredients.

(C9.04.04.01.05) removed

(C9.04.04.01.06) returned product examination areas are equipped with fixed or portable lighting that is at a minimum of 540 lux and does not distort the colour or appearance of food animals, parts of carcasses, meat products or ingredients.

Reference No.: C9.04.04.02 Light fixtures and other light sources

Element: Light fixtures and other light sources
Factor: Lighting
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: June 1, 2012

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 17 (2)

17. (2) Rooms and areas of a meat plant where carcasses, parts of carcasses, meat products, ingredients or packaging materials are exposed, shall be equipped with light fixtures and other light sources that,
    1. do not cause contamination of the carcasses, parts of carcasses, meat products, ingredients or packaging materials during their normal operation; and
    2. can be readily and effectively cleaned.

Rationale:

Lighting is an important factor in a meat plant as it allows inspection staff and plant personnel to perform their duties in an effective and safe manner. Artificial light sources such as portable lighting, incandescent bulbs or fluorescent tubes and their covers which are located in areas of a meat plant where meat products, ingredients and packaging materials are handled and stored, may become a source of physical contamination if the bulb or glass cover is damaged or broken. Light fixtures and other light sources are of a type that will not cause food contamination in the event of breakage (e.g. shatterproof). A good practice is to have a written glass policy that outlines procedures to deal with broken bulbs or glass that result in a contaminated plant environment or meat product. Light fixtures which have accumulated dust, debris or other types of contamination have the potential to transfer these hazards to meat products, ingredients or packaging materials. Light fixtures and other light sources must be cleanable.

The regulatory requirements contained in this guideline will be met when:

(C9.04.04.02.01) light fixtures and other light sources do not cause contamination of carcasses, parts of carcasses, meat products, ingredients or packaging materials during their normal operation.

(C9.04.04.02.02) light fixtures and other light sources can be readily and effectively cleaned.

Reference No.: C9.04.05.01 Heating, cooling, ventilation and drains

Element: Heating, cooling, ventilation and drains
Factor: Temperature, ventilation and plumbing systems
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 18 (1)(2)(3), 27 (4)

18. (1) A meat plant shall be equipped with heating, cooling, ventilation and plumbing systems that are adequate to meet the requirements of the activities carried out at the plant and that are designed and constructed to facilitate their effective cleaning.
    
    (2) In addition to subsection (1), a slaughter plant shall have adequate heating and ventilation to allow inspectors at post mortem inspection stations in the killing room to work in a comfortable environment.
    
    (3) All sinks and drains in a meat plant shall be properly equipped and maintained to prevent any odours or fumes from them from entering any room where carcasses, parts of carcasses or meat products are processed, packaged, labelled, stored or otherwise handled.

27. (4) Each washroom facility at a meat plant shall meet the following requirements:
    1. It shall be lit, heated and ventilated to the outside of the plant.

Rationale:

All areas of a meat plant must have ventilation; heating and plumbing that meet the requirements of the activities carried out in these areas and be constructed to facilitate cleaning. Ventilation systems aid in removing excess moisture from the air to prevent condensation that may contaminate food. A ventilation system that removes odour, excess heat and moisture also provides a healthy work environment. Facilities such as sinks, drains and lavatories in a plant should be maintained to prevent odours and fumes from entering any of the processing rooms in the plant. Where washroom facilities are present, they should be vented to the outside. Some activities and equipment in the plant may produce excess odour or moisture and require direct venting to the outside, such as smokehouses and smokehouse areas, and water bath cooking facilities. The heating and cooling system at the plant should be effective in maintaining appropriate temperatures for the activities carried out in the plant.

The regulatory requirements contained in this guideline will be met when:

(C9.04.05.01.01) removed

(C9.04.05.01.02) All sinks and drains in a meat plant are properly equipped and maintained to prevent any odours or fumes from them from entering any room where carcasses, parts of carcasses or meat products are processed, packaged, labelled, stored or otherwise handled.

(C9.04.05.01.03) heating, cooling and ventilation systems are adequate to meet the requirements for the activities carried out at the plant.

Reference No.: C9.04.06.01 Drains and sewage systems

Element: Drains and sewage systems
Factor: Waste and effluent removal
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 19 (1)(2)(3)

19. (1) A meat plant shall have an effective system for waste and effluent removal and disposal.
    
    (2) A meat plant shall have drainage and sewage systems that are capable of handling all waste that would normally run through a drainage and sewage system.
    
    (3) The drainage and sewage systems shall be located, designed and constructed to prevent the contamination of the meat plant, its equipment, utensils and potable water supply and of any meat products.

Rationale:

The drain and sewage systems of meat plants must have sufficient capacity to handle all wastewater produced at the plant. Wastewater is water that has been used within a plant for purposes such as, but not limited to, washing, flushing, manufacturing and which is typically removed from the plant via a drainage or sewage system. Accumulation of water on surfaces presents a food safety risk to meat, ingredients or packaging materials. Standing water may enhance the growth of micro-organisms or the development of biofilm. The wastewater handling facilities of a plant must be located such that it does not result in contamination of the plant, equipment, utensils, products or the potable water supply of the plant. Cleaning and sanitation of some areas in meat plants involve large volumes of water. These areas should be equipped with floor drains and sufficient drain systems that are adequate to handle the required volume of wastewater. It is recommended that drain inlets should be 30 cm x 30 cm with a minimum 30% free area and one drain inlet should be provided for each 40m² of floor space. Floor drains should have a trap to prevent gases from entering the plant and the trap should be flushed at the end of each shift to reduce the risk of contamination from wastewater. Floors should slope to drain inlets with no low spots. For best drainage, drain lines should be sloped at least 2 cm per metre and have not less than 10 cm inside diameter. Some meat plants are located in pre-existing facilities where drains are not present and cannot be installed in areas such as shipping and receiving. The operator may be able to effectively manage wastewater in an alternate manner.

The regulatory requirements contained in this guideline will be met when:

(C9.04.06.01.01) removed

(C9.04.06.01.02) removed

(C9.04.06.01.03) removed

(C9.04.06.01.04) there is an effective system for waste and effluent removal and disposal.

(C9.04.06.01.05) the drainage and sewage systems are capable of handling all waste that would normally run through a drainage and sewage system.

(C9.04.06.01.06) the drainage and sewage systems are located, designed and constructed to prevent the contamination of the meat plant, its equipment, utensils and potable water supply and of any meat products.

Reference No.: C9.04.06.02 Catch basins, grease traps and interceptors

Element: Catch basins, grease traps and interceptors
Factor: Waste and effluent removal
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s.19 (4)

19. (4) A meat plant shall be equipped with a catch basin, grease trap or interceptor for the purpose of separating solid matter from effluent.

Rationale:

Catch basins, grease traps and interceptors are designed to remove solid materials and fats from fluid waste. The solid material and fat in catch basins, grease traps and interceptors should be removed regularly to limit microbial growth and odour issues. The solid material and fat in catch basins, grease traps and interceptors should not be removed when meat or meat products are present and the area should be cleaned and sanitized prior to being used for handling, storing, processing, packaging or labelling meat or meat products. It is recommended that catch basins, grease traps and interceptors be located in the inedible room or in an area of the plant where meat or meat products are not handled, stored, processed, packaged or labelled.

The regulatory requirements contained in this guideline will be met when:

(C9.04.06.02.01) the plant is equipped with a catch basin, grease trap or interceptor for the purpose of separating solid matter from effluent.

(C9.04.06.02.02) removed

Reference No.: C9.04.07.01 Provision of shipping/receiving facilities

Element: Provision of shipping/receiving facilities
Factor: Receiving and shipping
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 20 (1)

20. (1) A meat plant shall have facilities for receiving and shipping carcasses, meat products, ingredients and packaging materials that are adequate for the volume of carcasses, meat products, ingredients and packaging materials that are received and shipped and the size of the conveyances used in the receiving and shipping.

Rationale:

Shipping and receiving facilities are an indispensable element in the operation of a meat plant. These facilities should be designed in a manner that provides sufficient receiving and shipping areas for live animals, carcasses and meat products as well as chemicals such as cleaning supplies and dry goods such as ingredients and packaging materials, without crowding. Crowding may provide opportunities for contamination through physical contact and may limit the operator’s ability to inspect and evaluate incoming and outgoing products. Shipping and receiving areas should be separate from entrances for customers and staff, and must be maintained in a sanitary condition and in a good functioning order. Shipping and receiving areas should be designed to accommodate the size of the conveyances used in shipping and receiving so that these do not provide an opportunity for contamination. It is highly recommended that door seals be installed. Receiving and shipping areas should be separated from each other to avoid cross-contamination, but in the absence of such physical separation, operational controls (such as separation in time) should be used to minimize the risk of cross-contamination. Receiving and shipping areas for carcasses, meat products and dry goods as well as entrances for customers and staff should be entirely separate from live receiving areas for the reception of live animals.

The regulatory requirements contained in this guideline will be met when:

(C9.04.07.01.01) an acceptable shipping/receiving facility, separate from incompatible areas or activities is provided.

(C9.04.07.01.02) unprotected meat is not shipped from or received through the main entrance or directly in or from cutting and processing areas.

(C9.04.07.01.03) when shipping and receiving areas are combined, operational controls are effectively used to minimize cross-contamination.

Reference No.: C9.04.07.02 Returned product examination area

Element: Returned product examination area
Factor: Receiving and shipping
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 20.1

20.1 A meat plant shall have a designated area for the examination of returned meat products, which may be part of another room or area at the plant.

Rationale:

Product that is returned from customers may be a source of contamination. There is no record of how product was handled when out of the plant’s control. Returned product must therefore be segregated from other products, identified and controlled to ensure that it does not pose a risk to approved meat products. A designated area for handling returned meat products is an important part of a control system for returned products. To prevent contamination of edible meat products, this area must be away from areas handling edible product, but can be located within another room or area.

The regulatory requirements contained in this guideline will be met when:

(C9.04.07.02.01) a designated area for segregation and storage of returned product is provided.

Reference No.: C9.04.08.01 Lockers

Element: Lockers
Factor: Facilities for inspectors
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 21 (5)(c)

21. (5) A meat plant shall have, for the use of inspectors,
    3. a sufficient number of lockers so that each inspector working at the plant at any time has, for his or her exclusive use, a locker that,
       1. is capable of being locked,
       2. has a minimum volume of 0.62 cubic metres, and
       3. is suitable for the protection and storage of the inspector’s equipment and supplies.

Rationale:

Lockers for the inspector’s exclusive use must be provided for the storage of equipment at the plant.

The regulatory requirements contained in this guideline will be met when:

(C9.04.08.01.01) There is a sufficient number of lockers for the exclusive use of inspectors that are capable of being locked, have a minimum volume of 0.62 cubic metres, and are suitable for the protection and storage of the inspector’s equipment and supplies.

Reference No.: C9.04.08.02 Workspace and telephone

Element: Workspace and telephone
Factor: Facilities for inspectors
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: June 1, 2012

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 21 (5)(a)(b)(6)

21. (5) A meat plant shall have, for the use of inspectors,
    1. a workspace that is of sufficient size and location for the inspector to perform his or her duties and is equipped with an electrical outlet near the workspace;
    2. a telephone line and a telephone, whether at the workspace referred to in clause (a) or elsewhere;

    (6) In addition to the other requirements set out in this section, every meat plant shall have facilities for inspectors that are adequate to allow for the effective performance of the inspection activities carried on at the plant.

Rationale:

The plant must provide an adequate workspace for the use of inspectors. The workspace must allow for inspectors to perform their duties and must provide adequate space for writing reports, data recording, and telecommunication needs (laptop computer and other information technology equipment).

The regulatory requirements contained in this guideline will be met when:

(C9.04.08.02.01) there is a workspace of sufficient size and location equipped with an electrical outlet near the workspace; and access to a telephone provided for the inspector’s use.

(C9.04.08.02.02) removed

(C9.04.08.02.03) removed

(C9.04.08.02.04) removed

Reference No.: S9.04.08.03 Ante mortem and post mortem inspection stations

Element: Ante mortem and post mortem inspection stations
Factor: Facilities for inspectors
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: August 1, 2013

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (1)(a)(b), 21 (1)(a)(b)(3)(4)

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,
    1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;
    2. allows for inspectors to effectively perform their functions and duties;

21. (1) A slaughter plant shall have,
    1. one ante mortem inspection station for performing detailed inspections that is acceptable to a director in accordance with subsection (3);
    2. the number of post mortem inspection stations in the killing room that a director requires the plant to have under subsection (4) located at a spot in the killing room acceptable to a director;

    (3) In determining whether an ante mortem inspection station required under clause 21 (1)(a) is acceptable, a director shall have regard to whether the station,

    1. allows an inspector to view the entire animal at once;
    2. allows an inspector to adequately view every part of the animal;
    3. allows for an animal to be adequately restrained.

    (4) A director may require a slaughter plant to have a specified number of post mortem inspection stations that, in the director’s opinion, are necessary for effective performance of post mortem inspections, having regard to,

    1. the type of food animals slaughtered at the plant;
    2. the volume of animals that, given the capacity of the plant, would be on a slaughter line at any given time;
    3. the speed of the slaughter line;
    4. the design of the killing room and product flow within the killing room; and
    5. the method of post mortem inspection used.

Rationale:

Proper design and location of ante and post mortem inspection stations allow inspectors to safely and effectively conduct inspections throughout the processing stages. To effectively perform their duties, the plant design allows inspectors safe and continuous access to carcasses and parts of carcasses without hindrance including contact with workers, equipment and facilities. Meat plants must have an ante mortem station that is acceptable to the director. An acceptable ante mortem inspection station allows the inspector to effectively inspect all food animals at rest and in motion. The station must allow the inspector to view the entire animal at once, adequately view every part of the animal, and allow for adequate restraint. The director may require meat plants to have more than one post mortem inspection station if in his/her opinion it is necessary to allow inspectors to perform their duties. The director will consider the species and numbers of food animals slaughtered, the kill floor layout and product flow, the speed of the slaughter line and the method of post mortem inspection.

The regulatory requirements contained in this guideline will be met when:

(S9.04.08.03.01) an ante mortem inspection station that allows an inspector to conduct a proper ante mortem examination is provided.

(S9.04.08.03.02) the slaughter plant is equipped to adequately restrain food animals for more detailed inspection.

(S9.04.08.03.03) designated post mortem inspection station(s) with adequate workspace, in acceptable locations are provided.

(S9.04.08.03.04) removed

Reference No.: C9.04.08.04 Inspection, testing and sampling facilities

Element: Inspection, testing and sampling facilities
Factor: Facilities for inspectors
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: October 1, 2012
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (1)(b), 21 (6)

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,
    2. allows for inspectors to effectively perform their functions and duties;

21. (6) In addition to the other requirements set out in this section, every meat plant shall have facilities for inspectors that are adequate to allow for the effective performance of the inspection activities carried on at the plant.

Rationale:

In the course of inspection duties, inspectors may carry out inspection related activities, such as completing forms, entering data into a computer, performing tests and collecting samples. To carry out such tasks, inspectors will require adequate space and an area suitable for the activity being conducted. While a specific area is not required to be dedicated to such inspection functions, it is important for meat plant operators to accommodate inspector needs by providing suitable facilities when these are required.

The regulatory requirements contained in this guideline will be met when:

(C9.04.08.04.01) adequate facilities are provided in a suitable location for inspectors to carry out inspection, testing, sampling and other inspection activities.

Reference No.: C9.04.09.02 Inedible materials room/area requirements

Element: Inedible materials room/area requirements
Factor: Location, construction and equipment for inedible rooms or areas
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 20 (3), 22 (1)(2)(3)(4)(6)(7), 31 (5)

20. (3) If a slaughter plant has an inedible materials room, it shall have a separate shipping door for shipping inedible materials.

22. (1) Subject to subsection (2), a slaughter plant shall have a separate room known as the inedible materials room in which all inedible material at the plant, other than inedible material that is intended as, or for use in, pet food or intended for pharmaceutical, research or therapeutic purposes, shall be processed, packaged, labelled and stored.
    
    (2) A slaughter plant is not required to have an inedible materials room if,
    1. all inedible material referred to in subsection (1) that is generated at the plant on any given day is not processed at the plant but is,
       1. stored in an area of the plant that is separate from the area in which meat products are processed, packaged, labelled and stored; and
       2. removed from the plant in accordance with the procedures established by the operator of the plant under section 85 or otherwise disposed of in accordance with section 91,
          1. before the start of operations on the next day at the plant; or
          2. if the plant does not open for operations on the next day, within 24 hours of the end of the day on which the inedible material was generated; and
    2. the procedures established by the operator of the plant under section 85 ensure that inedible material stored in the separate area described in clause (a) will not contaminate meat products that are processed, packaged and labelled at the plant.

    (3) A free-standing meat plant shall have either or both of the following types of facilities for the purpose of processing, packaging, labelling and storing all inedible material at the plant, other than inedible material that is intended as, or for use in, pet food or intended for pharmaceutical, research or therapeutic purposes:

    1. A separate room known as the inedible materials room.
    2. An area of the meat plant that is separate from the area in which meat products are processed, packaged, labelled and stored.

    (4) The determination as to whether a free-standing meat plant will have either or both of the types of facilities referred to in subsection (3) shall be made based on the procedures established by the operator of the plant with a view to ensuring that inedible material at the plant does not contaminate any meat products at the plant.

    (6) The determination as to whether a meat plant will have either or both of the types of facilities referred to in subsection (5) shall be made based on the procedures established by the operator of the plant with a view to ensuring that inedible material at the plant does not contaminate any meat products at the plant.

    (7) A meat plant shall have separate equipment that may be used for processing, packaging, labelling or storing only inedible material in an inedible materials room, pet food processing room or a separate area referred to in subclause (2) (a) (i).

31. (5) A meat plant shall have appropriate equipment at the plant for,
    1. the hygienic collecting, conveying, storing, handling and disposal of inedible material; and
    2. the hygienic processing, packaging and labelling of inedible material that is intended for use in pet food, animal food or for pharmaceutical, research or therapeutic purposes.

Rationale:

Inedible material generated at meat plants must be handled in an inedible materials room or area to prevent contamination of edible products and to prevent these from being confused with meat and meat products. Using appropriate and separate equipment in connection with inedible materials in an inedible room or area minimizes cross-contamination and reduces the food safety risks to the hygienic processing of meat and meat products. Slaughter plants must have an inedible materials room except when: inedible material is removed from the plant before the start of operations on the next day, or if the plant is not operating the next day, within 24 hours of the end of the day on which the inedible material was generated. The inedible materials room or area of a plant must meet the general regulatory requirements for meat plants including, but not limited to: construction standards for floors, ceilings, doors and walls (s. 16 (2)(c)) heating, cooling, ventilation and plumbing (s. 18 (1)) sanitation. The inedible materials room or area should be located to minimize the handling and movement of the inedible material and to reduce the potential food safety hazards. The inedible materials room or area in a meat plant should be sufficiently separate from processing and have sufficient capacity to accommodate the volume of inedible material produced areas so that inedible material does not contaminate meat products.

The regulatory requirements contained in this guideline will be met when:

(C9.04.09.02.01) removed

(C9.04.09.02.02) an acceptable room or area, with sufficient capacity, separate from meat processing and handling areas, is provided for the processing, handling and storage of inedible materials that are not intended as, or used for pet food, research or therapeutic purposes.

(C9.04.09.02.03) removed

(S9.04.09.02.04) if a slaughter plant has an inedible materials room, that room has a separate shipping door for inedible materials.

(C9.04.09.02.05) equipment used in the inedible room or area is separate and appropriate for hygienically collecting, conveying, storing, handling and disposing of inedible materials that are not intended as, or used for pet food, research or therapeutic purposes.

Reference No.: P9.04.09.04 Location of smokehouses

Element: Location of smokehouses
Factor: Location and construction of rooms or areas
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2011
Last version: April 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (1)(a)(c)

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,
    1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;
    3. accommodates the separation of incompatible activities.

Rationale:

Sufficient rooms and areas must be present in a meat plant to allow the separation of incompatible activities. The rooms and areas should be designed in such a way to ensure that products flow from raw to cooked. Cooking of meat products is a critical control point that destroys pathogenic micro-organisms. It is therefore essential that once cooked, meat products are not contaminated by the environment or recontaminated by contact with raw meat products or contact with equipment, utensils and persons that have been in contact with raw meat products. Where the separation of incompatible activities does not exist and/or the flow of product or employees is not in a single direction there must be documented and effective operational controls in place to separate incompatible activities. The location of cooking equipment is therefore a critical factor in ensuring food safety. A smokehouse should be located to ensure that cooked products being removed from the smokehouse are not subjected to direct or indirect contamination from raw meat products or the environment. A smokehouse should be located inside the meat plant, and the smokehouse doors must not open to the exterior environment. If this is not possible, and a smokehouse is located outside of the plant and there is a room or vestibule providing separation of the smokehouse from the exterior environment, there must be documented and effective operational controls in place. It is also important that permanently mounted equipment be completely sealed to walls, floors, and ceilings. Such practices will increase efficiency and at the same time will reduce cross-contamination and permit effective cleaning. As of January 15, 2012, a smokehouse must be located inside the meat plant and the doors must not open directly to the exterior environment.

The regulatory requirements contained in this guideline will be met when:

(P9.04.09.04.01) the smokehouse and related rooms allow adequate separation from incompatible activities and potential contaminants or documented and effective operational controls are in place to separate incompatible activities.

(P9.04.09.04.02) the smokehouse room and related area are designed to ensure that products flow in a single direction from raw to cooked, or documented and effective operational controls are in place to mitigate food safety risks.

Reference No.: P9.04.09.05 Construction of smokehouses

Element: Construction of smokehouses
Factor: Location and construction of rooms or areas
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: April 1, 2011

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (1)(a)(c)(d)(f)(g), 31 (1)(2)(3)(b)(c)(d)(e)(f)(4)

15. (1) A meat plant shall be designed, constructed and equipped in a manner that,
    1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;
    3. accommodates the separation of incompatible activities;
    4. allows good manufacturing practices to be followed;
    6. protects against the entry of birds, other than those intended for slaughter, and against insects, rodents or other pests likely to contaminate carcasses, parts of carcasses and meat products; and
    7. allows the plant to be operated in compliance with this Regulation.

31. (1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.
    
    (2) Equipment and utensils that are used to receive, process, package, label, ship, store or otherwise handle carcasses, parts of carcasses or meat products in rooms or areas of a meat plant where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled shall meet the following requirements:
    2. They shall be constructed of corrosion-resistant materials that,
       1. are free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products, and
       2. do not transmit odour or taste.

    (3) Food contact surfaces in a meat plant shall be,

    2. non-absorbent, unaffected by food and free of constituents that are likely to contaminate or otherwise adversely affect the quality of carcasses, parts of carcasses, meat products and ingredients;
    3. designed and constructed in a manner and using materials that minimize the adherence of food;
    4. smooth and free from pitting, cracks or chipping;
    5. free of sharp internal angles, corners in which a meat product or part of a meat product could be trapped, crevices and unnecessary ridges or indentations; and
    6. capable of withstanding repeated cleaning and sanitizing.

    (4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

Rationale:

Smokehouses must be constructed of materials that do not cause contamination through the build-up of soot, tar and biofilms. The smokehouse must be corrosion resistant, free of constituents likely to cause contamination, non-absorbent, smooth and free from pitting, cracks and chipping and easily cleaned and sanitized. The equipment used with the smokehouse, such as racks, trucks or sticks and rods, must also meet these requirements. All internal and external surfaces must be intact with no gaps or crevices that allow for a build-up of materials. Seams must be continuously welded and finished. Smokehouses must be designed to allow for effective cleaning. To avoid the deposit of tar on the interior surface of the smokehouse, the smokehouse must be routinely cleaned and sanitized according to the plant’s written sanitation program. The smokehouse should be designed with easy access panels so that the internal air distribution ducts, fan and heating coils can be cleaned effectively and allow for inspection. Smokehouses must be constructed to prevent water, pests or environmental contaminants from entering the smokehouse. The door of the smokehouse must effectively close and seal. Smokehouses and areas where the smokehouses are located must be ventilated to the outside to prevent condensation and build-up of odours.

The regulatory requirements contained in this guideline will be met when:

(P9.04.09.05.01) internal smokehouse surfaces are non-absorbent, smooth, and free from pitting and from constituents likely to contaminate meat products.

(P9.04.09.05.02) the smokehouse allows for effective cleaning and sanitizing.

Reference No.: C9.04.10.01 Cleaning and sanitizing equipment

Element: Cleaning and sanitizing equipment
Factor: Cleaning and sanitizing facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 23 (1), 50 (5)(a)(b)(8)

23. (1) A meat plant shall be equipped with adequate facilities to permit effective cleaning and sanitizing of rooms, equipment and utensils.

50. (5) The operator shall ensure that equipment and utensils are cleaned and sanitized in an area that is,
    1. designed and located to prevent the contamination of carcasses, parts of carcasses, meat products and ingredients; and
    2. if it is practicable, used exclusively for that purpose.

    (8) The operator shall ensure that any cleaning equipment that is used at the meat plant is handled, maintained and stored in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients.

Rationale:

Effective cleaning and sanitizing can be accomplished manually or mechanically, using a variety of devices or aids to assist in the removal of soil or application of sanitizer. The use of equipment that increases the contact time and/or the mechanical action will improve the cleaning process. Pressurized cleaning equipment increases mechanical action but should not be used for pre-rinsing, since this equipment may cause aerosols and spread contamination around. The use of a compressed air foamer in combination with a foaming detergent increases contact time, because the foam produced clings to surfaces, including vertical surfaces, and is very effective in removing soil. Metered equipment for flood sanitizing allows accurate, effective and easy application of sanitizer. A separate room should be used for cleaning equipment and utensils. An area within a room may be used if it is located in such a way that it prevents contamination. The written sanitation program should specify the area of the facility where the cleaning is to take place, the equipment to be used for cleaning and sanitizing and its manner of use.

The regulatory requirements contained in this guideline will be met when:

(C9.04.10.01.01) the meat plant is equipped with adequate facilities to permit effective cleaning and sanitizing of rooms, equipment and utensils.

(C9.04.10.01.02) where practicable, separate rooms or areas are used for cleaning equipment and utensils.

Reference No.: C9.04.10.03 Provision and operation of sanitizers

Element: Provision and operation of sanitizers
Factor: Cleaning and sanitizing facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: April 1, 2010

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 23 (2)(3)(a)(b)(4)

23. (2) A meat plant shall have a water sanitizer that complies with subsection (3) or an effective chemical sanitizer in the killing room and any room where carcasses are dressed and carcasses, parts of carcasses or meat products are processed.
    
    (3) A water sanitizer shall,
    1. have a continuous supply of potable water and continuous overflow;
    2. be capable of being maintained at a temperature of not less than 82 degrees Celsius.

    (4) If a water sanitizer is in a room in which carcasses, parts of carcasses or meat products are processed, the room shall be equipped with drains or such other equipment that will ensure that the overflow from the water sanitizer is contained and will contribute to the hygienic operation of the room.

Rationale:

Sanitizers, knives and small utensils need to be located in the killing room and areas of the meat plant where carcasses, parts of carcasses or meat products are processed. A sufficient number of sanitizers must be provided to allow convenient access by all personnel engaged in processing activities.

When used properly, water sanitizers contribute to a reduction in the number of micro- organisms on the surface of knives and utensils. For a water sanitizer to be effective, it must be operated at 82 degrees Celsius or higher. The presence of organic matter on the utensils to be sanitized will act as a barrier, thereby protecting the micro-organisms. Surfaces to be sanitized should be thoroughly cleaned before sanitizing. During plant operations, water sanitizers may become filled with particles of organic matter, and potentially micro-organisms as well. Water sanitizers must have a continuous inflow of potable water and a continuous overflow to remove accumulated debris. In processing rooms, overflow from the sanitizers must be contained by a direct drain or other equipment to prevent contamination and allow for the hygienic operation of the plant.

Operators can also use chemical sanitizers or another recognized method of sanitizing as long as they can demonstrate that the method has equivalent outcomes to water at 82 degrees Celsius.The chemical sanitizer must be used for the intended purpose and according to the manufacturer’s instructions. Similar issues with accumulation of debris and recontamination may apply to chemical methods of sanitizing.

The regulatory requirements contained in this guideline will be met when:

(C9.04.10.03.01) a water sanitizer has a continuous supply of potable water and continuous overflow.

(C9.04.10.03.02) the water sanitizer is capable of being maintained at a temperature of not less than 82 degrees Celsius.

(C9.04.10.03.03) where a water sanitizer is in a room in which carcasses, parts of carcasses or meat products are processed, the room is equipped with drains or other equipment that ensures the overflow from the water sanitizer is contained and contributes to the hygienic operation of the room.

(C9.04.10.03.04) there is a water sanitizer or an effective chemical sanitizer in the killing room and any room where carcasses are dressed and carcasses, parts of carcasses or meat products are processed.

Reference No.: S9.04.11.01 Receiving and housing areas for food animals

Element: Receiving and housing areas for food animals
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2016
Last version: April 1, 2013

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(a), 25 (1)(a), 26 (1)1. 2., 29 (3)(5)

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    1. receiving and housing birds;

25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for,
    1. receiving and housing live rabbits;

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    1. Receiving facilities for food animals.
    2. Pens for housing food animals before slaughter.

29. (3) Floors, ramps, gangways, chutes, pens and crates used for food animals, other than rabbits or birds that are not ratites, in a slaughter plant shall be,
    1. free from sharp projections or obstructions that may injure the food animals;
    2. constructed and maintained so as to provide safe footing for the food animals;
    3. constructed so that they may be maintained in a clean, dry and sanitary condition;
    4. provided with good drainage;
    5. adequately ventilated and lit; and
    6. maintained in a clean, dry and sanitary condition.

    (5) A crate used for rabbits and birds other than ratites in a slaughter plant shall be,

    1. designed and constructed to prevent the protrusion of an animal from the crate;
    2. adequately ventilated;
    3. located in an area with adequate lighting; and
    4. capable of being cleaned and disinfected.

Rationale:

Live animal receiving is the first step in the production process at a slaughter plant. Plants should be designed so that unloading areas for food animals are separate from the shipping and receiving facilities for meat products, packaging materials and ingredients to avoid contamination of the latter. The unloading areas for food animals are frequently open to the outside during operations and measures should be taken to control the entry of insects, dust, feathers and other airborne contaminants. Animal receiving areas at some plants may be designed such that the housing area may not always be used. For example, poultry trailers could be backed into an area where the crates can be directly unloaded and emptied. The livestock housing area of the plant is to be used only for the temporary residence of livestock prior to slaughter and stress of the animals should be kept to a minimum. The animals are entering a new environment and to reduce their stress, adequate pen space, protection from inclement weather and access to water is essential. Modern production systems for poultry and hogs are climate controlled, so housing these animals in poorly protected areas will increase stress and contribute to lower quality meat products. The design and construction of housing areas for food animals must ensure that floors, ramps, gangways, chutes, pens and crates used for food animals, other than rabbits or birds that are not ratites, must provide safe footing and be free from sharp projections or obstructions that may injure them. These areas must have good drainage and be maintained in a clean, dry and sanitary condition. This will decrease soiling on the animals so that additional contamination isn’t carried into the meat plant. Adequate ventilation and lighting must also be provided. Crates used for birds other than ratites and rabbits must be designed and constructed to prevent protrusion of the animal from the crate to prevent injury and must be adequately ventilated. They must be capable of being cleaned and disinfected and must also be located in an area that is adequately lit for inspection purposes.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.01.01) areas are provided for receiving and housing live food animals.

(S9.04.11.01.02) floors, ramps, gangways, chutes, pens and crates used for food animals are free from sharp projections or obstructions that may cause injury to food animals.

(S9.04.11.01.03) floors, ramps, gangways, chutes, pens and crates used for food animals are constructed and maintained to provide safe footing for the food animals.

(S9.04.11.01.04) floors, ramps, gangways, chutes, pens and crates used for food animals are maintained in a clean, dry and sanitary condition.

(S9.04.11.01.05) gangways, chutes, pens and crates used for food animals are adequately ventilated.

(S9.04.11.01.06) crates used for rabbits and birds other than ratites are designed and constructed to prevent the protrusion or injury of an animal from the crate.

(S9.04.11.01.07) unloading facilities for food animals are separate from shipping and receiving facilities for meat products, packaging materials and ingredients.

Reference No.: S9.04.11.02 Crate washing facilities

Element: Crate washing facilities
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(b), 25 (1)(b)

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    2. effective cleaning and disinfecting of crates and containers used for the conveyance of birds other than ratites;

25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for,
    2. effective cleaning and disinfecting of crates and containers used for the conveyance of live rabbits;

Rationale:

Live birds and rabbits are normally transported in crates or containers. The crates and containers must be cleaned and disinfected prior to use. Therefore, crate washing facilities must be provided. Precautions must be taken to have the facility in an area of the plant separate from any processing or finished product storage areas. Clean crates or containers should be stored separately from dirty crates or containers.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.02.01) acceptable crate washing facilities using an acceptable disinfectant are provided.

Reference No.: S9.04.11.03 Scalding equipment

Element: Scalding equipment
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(d)

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    4. scalding carcasses, other than ratite carcasses, using equipment with overflow outlets of sufficient size to prevent clogging and discharging into or close to drains.

Rationale:

Adequate facilities and equipment are required to effectively and hygienically dress carcasses for the supply of safe and wholesome meat products. The scalding tank for food animals must be of metal construction and of sufficient capacity to permit thorough scalding with loosening of dirt and hair/feathers at the maximum rate of kill of the slaughter plant. In order to prevent excessive contamination of the water, the scalding tank must be equipped with an adequate overflow system. Additionally the overflow outlets must be of sufficient size to prevent clogging and discharging into or close to drains. The scalding tank and the dehairing/defeathering equipment must be located separate from the rest of the dressing area where operations such as evisceration are carried out. This reduces opportunities for carcass contamination. This equipment must be accessible for cleaning and maintained in a good condition. If the scalding equipment is heated by propane or natural gas, it should be vented directly to the outside.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.03.01) the scalding tank is equipped with an acceptable inflow/overflow system which reduces contamination of the scald water.

(S9.04.11.03.02) the scalding tank is located in an acceptable area.

(S9.04.11.03.03) the scalding tank is effective for its intended purpose.

(S9.04.11.03.04) the construction of the scalding tank allows for effective cleaning.

Reference No.: S9.04.11.04 Defeathering/dehairing equipment

Element: Defeathering/dehairing equipment
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(e)(f)

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    5. plucking carcasses, other than carcasses of ratites;
    6. plucking or skinning the carcasses of ratites, if the plant slaughters ratites;

Rationale:

Immediately after scalding, poultry and hog carcasses must be defeathered or dehaired respectively. The defeathering and dehairing equipment must be made of corrosion-resistant material free of any noxious constituent. Since this equipment comes in direct contact with the carcass, it should be capable of withstanding repeated cleaning and sanitizing, and be free of pits and crevices. Hair and feathers of slaughtered animals are rich in micro-organisms that may be transferred into underlying tissues via the equipment employed. In the case of poultry, the defeathering equipment must be adjusted properly so it can handle birds of different sizes without damaging carcasses. This equipment must be located to provide access for proper cleaning and servicing.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.04.01) the defeathering/dehairing equipment is constructed of acceptable materials and removes feathers or hair effectively.

(S9.04.11.04.02) waxing equipment for water fowl is constructed of acceptable materials and removes feathers effectively.

Reference No.: S9.04.11.05 Carcass washing equipment

Element: Carcass washing equipment
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2018
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(g)(j), 25 (1)(d)(g), 26 (1)8., 31 (1), 79 (a)(b)

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    7. washing carcasses using water spray equipment with sufficient water pressure to clean them prior to dressing;
    10. washing carcasses using water spray equipment with sufficient water pressure to clean them prior to chilling; and

25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for,
    4. washing carcasses using water spray equipment with sufficient water pressure to clean them prior to dressing;
    7. washing carcasses using water spray equipment with sufficient water pressure to clean them prior to chilling; and

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    8. Facilities for washing carcasses using water spray equipment with sufficient water pressure to clean them.

31. (1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

79. The operator of a slaughter plant shall,
    1. ensure that any process used at the plant in the slaughter of food animals or the dressing of carcasses from food animals is designed and implemented to ensure a safe meat product;
    2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in the slaughter and dressing process that are critical to ensuring the production of a safe meat product;

Rationale:

The effective washing of carcasses with potable water will reduce the bacterial load. As water temperature is increased, so is the reduction in carcass bacterial load. Best practice suggests carcasses are washed from the top of the carcass in a downward direction. The volume of water applied should provide sufficient coverage of the entire carcass, and the pressure not be high enough to drive the contamination into the surface of the carcass. If the carcass wash is conducted by hand with a hose, it should be possible for the spray to reach the top of the carcass. Hand-operated nozzles must not be placed on the floor or in containers containing inedible or condemned material. Hoses and nozzles used for carcass washing must be made of suitable material intended for potable water, and capable of being cleaned and sanitized.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.05.01) sufficient carcass washing facilities, made of acceptable, easy to clean materials, are provided at appropriate locations.

(S9.04.11.05.02) carcass washing hoses are not placed on unsanitary surfaces.

(S9.04.11.05.03) the water pressure is sufficient to effectively wash the carcasses.

(S9.04.11.05.04) the spray equipment provides sufficient coverage to allow the entire carcass to be washed.

Reference No.: S9.04.11.06 Facilities for dressing carcasses

Element: Facilities for dressing carcasses
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(h), 25 (1)(e), 26 (1)5.

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    8. dressing carcasses;

25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for,
    5. dressing carcasses;

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    5. A room or area for the dressing of carcasses, which may be part of the killing rooms.

Rationale:

Facilities for dressing carcasses must be provided for a slaughter plant to operate in a hygienic fashion.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.06.01) where a slaughter plant slaughters birds or rabbits, the plant has facilities for the dressing of carcasses.

(S9.04.11.06.02) where a slaughter plant slaughters animals other than birds or rabbits, a room or area for the dressing of carcasses is provided.

Reference No.: S9.04.11.07 Held racks for birds and rabbits

Element: Held racks for birds and rabbits
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2010
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(i), 25 (1)(f)

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    9. holding in a rack carcasses, other than ratite carcasses, and holding on a rail ratite carcasses that an order made under section 81 requires the operator of the plant to hold;

25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for,
    6. holding in a rack carcasses that an order made under section 81 requires the operator of the plant to hold

Rationale:

It is essential that equipment provided for inspection permits an effective and thorough inspection. Held racks are essential to facilitate separation of contaminated and condemned poultry and rabbit carcasses. Held racks must be conveniently placed to facilitate their use, and maintained in a clean and sanitary condition.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.07.01) held racks are provided and used at poultry and rabbit post mortem inspection stations.

(S9.04.11.07.02) held racks are maintained in a clean and sanitary condition.

(S9.04.11.07.03) held racks are readily accessible to the inspector.

Reference No.: S9.04.11.08 Facilities layout

Element: Facilities layout
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: November 7, 2011
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 24 (1)(2), 25 (1)(2), 26 (1)(2)

24. (1) A slaughter plant in which birds are slaughtered shall have facilities for,
    1. receiving and housing birds;
    2. effective cleaning and disinfecting of crates and containers used for the conveyance of birds other than ratites;
    3. slaughtering birds;
    4. scalding carcasses, other than ratite carcasses, using equipment with overflow outlets of sufficient size to prevent clogging and discharging into or close to drains;
    5. plucking carcasses, other than carcasses of ratites;
    6. plucking or skinning the carcasses of ratites, if the plant slaughters ratites;
    7. washing carcasses using water spray equipment with sufficient water pressure to clean them;
    8. dressing carcasses;
    9. holding in a rack carcasses, other than ratite carcasses, and holding on a rail ratite carcasses that an order made under section 81 requires the operator of the plant to hold;
    10. washing carcasses using water spray equipment with sufficient water pressure to clean them; and
    11. refrigerating and storing dressed or partially dressed carcasses.

    (2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.

25. (1) A slaughter plant in which rabbits are slaughtered shall have facilities for,
    1. receiving and housing live rabbits;
    2. effective cleaning and disinfecting of crates and containers used for the conveyance of live rabbits;
    3. slaughtering rabbits;
    4. washing carcasses using water spray equipment with sufficient water pressure to clean them;
    5. dressing carcasses;
    6. holding in a rack carcasses that an order made under section 81 requires the operator of the plant to hold;
    7. washing carcasses using water spray equipment with sufficient water pressure to clean them; and
    8. refrigerating and storing dressed carcasses.

    (2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    1. Receiving facilities for food animals.
    2. Pens for housing food animals before slaughter.
    3. One or more killing rooms.
    4. A restraining box or cradle in the killing room.
    5. A room or area for the dressing of carcasses, which may be part of the killing rooms.
    6. Head inspection racks or hooks.
    7. Subject to subsection (3), a viscera truck or table.
    8. Facilities for washing carcasses using water spray equipment with sufficient water pressure to clean them.
    9. Facilities for refrigerating and storing dressed carcasses.
    10. A rail for holding carcasses that an order made under section 81 requires the operator of the plant to hold.

    (2) The facilities shall be laid out so that the activities described in subsection (1) take place in the order set out in that subsection.

Rationale:

Meat products are subjected to many potential sources of contamination during handling and processing. Buildings and facilities of a meat plant should be designed to facilitate hygienic operations by means of a regulated flow in the process, from the arrival of the raw material at the premises to the finished product. A meat plant shall be laid out in a manner that carcasses move from a less clean to a clean area or acceptable operational controls must be used.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.08.01) the slaughter plant is designed so that all activities are performed in a progressive manner to minimize the contamination of dressed carcasses, or acceptable operational controls are in place and are followed.

Reference No.: S9.04.11.09 Restraining box

Element: Restraining box
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2016
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 26 (1)4.

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    4. A restraining box or cradle in the killing room.

Rationale:

Proper restraint facilities and equipment for slaughter contribute to effective stunning and the safety of plant personnel and animals. Restraining equipment that is easy to use, quiet in operation and provides secure restraint with safe footing contributes to minimizing the pain and distress of animals and permits rapid exsanguination.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.09.01) the slaughter plant has an effective restraining box in an appropriate location for the stunning of food animals.

(S9.04.11.09.02) removed

Reference No.: S9.04.11.11 Head racks and hooks

Element: Held racks and hooks
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 26 (1)6., 31 (2)

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    6. Head inspection racks or hooks.

31. (2) Equipment and utensils that are used to receive, process, package, label, ship, store or otherwise handle carcasses, parts of carcasses or meat products in rooms or areas of a meat plant where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled shall meet the following requirements:
    1. They shall be effective for their intended purpose.
    2. They shall be constructed of corrosion-resistant materials that,
       1. are free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products, and
       2. do not transmit odour or taste.
    3. They shall be capable of withstanding repeated cleaning and sanitizing.
    4. They shall be accessible for cleaning, servicing and inspection or easily disassembled for those purposes.

Rationale:

Plants slaughtering food animals other than rabbits or birds must have head racks or hooks that allow the inspector to safely and effectively inspect the head. Head inspection racks and hooks in meat plants must be constructed of corrosion-resistant materials and must not contribute to contamination of carcasses or parts of carcasses or transmit odour or taste. Head inspection racks and hooks that may become contaminated during use are constructed to allow repeated cleaning.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.11.01) head inspection racks and hooks are provided in plants where food animals other than birds or rabbits are slaughtered.

Reference No.: S9.04.11.12 Viscera truck or table

Element: Viscera truck or table
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2018
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 26 (1)7., 26 (3)

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    7. Subject to subsection (3), a viscera truck or table.

    (3) If an inspector is of the opinion that the volume of food animals slaughtered at a slaughter plant is so small that a viscera truck or table is not necessary and that there are appropriate procedures in place to allow viscera to be properly inspected, the inspector may determine that the plant is not required to have a viscera truck or table.

Rationale:

The method of presentation of the viscera for inspection should minimize the potential of rupturing the gastrointestinal tract as this can spread contamination to meat products. A viscera truck is used to transport viscera from the carcass to a viscera examination table. It may also be used for viscera inspection. The inspector may determine that a viscera truck or table is not required at some plants and an alternative method of viscera presentation can be used (e.g. presentation in the carcass). If an alternative method of presentation is used it should allow the inspector to perform a proper post mortem and not be a source of contamination.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.12.01) a slaughter plant in which food animals other than birds or rabbits are slaughtered has a viscera truck or table.

(S9.04.11.12.02) removed

(S9.04.11.12.03) where an inspector has determined that a viscera truck or table is not necessary, appropriate procedures are in place to allow viscera to be properly inspected.

Reference No.: S9.04.11.13 Held rail for food animals other than birds or rabbits

Element: Held rail for food animals other than birds or rabbits
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 26 (1)10., 81 (2)(3)(4)(5)(6)(7)

26. (1) A slaughter plant in which food animals other than birds or rabbits are slaughtered shall have the following facilities:
    10. A rail for holding carcasses that an order made under section 81 requires the operator of the plant to hold.

81. (2) If the inspector finds that the carcass or the part of the carcass shows a deviation from normal appearance or evidence of abnormal condition or if the inspector has reason to believe the carcass or the part of the carcass is contaminated or otherwise unfit for human consumption, the inspector shall,
    1. order the operator of the plant to hold the carcass and the parts of the carcass; and
    2. refer them to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition.

    (3) If the inspector finds that the carcass or the part of a carcass is subject only to deviations from normal appearance that, in the opinion of a regional veterinarian, are not likely to cause it to be unsafe for use as food, the inspector may, instead of taking the action described in clauses (2) (a) and (b),

    1. approve the carcass or the part of the carcass for use as food; or
    2. order the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs.

    (4) If the inspector orders the operator to hold a carcass or a part of a carcass under clause (3) (b), the inspector may at any time,

    1. approve the carcass or the part of the carcass for use as food;
    2. order the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs; or
    3. refer the carcass or the part of the carcass to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition.

    (5) If the inspector finds that the carcass or the part of a carcass is subject to deviations from normal appearance that, in the opinion of a regional veterinarian, would likely cause it to be unsafe for use as food, the inspector may, instead of taking the action described in clauses (2) (a) and (b),

    1. order the operator to condemn the carcass or the part of the carcass and to dispose of the animal’s remains in accordance with section 91; or
    2. order the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs.

    (6) If the inspector orders the operator to hold a carcass or a part of a carcass under clause (5) (b), the inspector may at any time,

    1. order the operator to condemn the carcass or the part of the carcass and to dispose of the animal’s remains in accordance with section 91;
    2. order the operator to hold the carcass or the part of the carcass for further inspection, sampling, testing or other assessment on the terms that the inspector directs; or
    3. refer the carcass or the part of the carcass to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition.

    (7) If the inspector, under clause (2)(b), (4)(c) or (6)(c), refers a carcass or a part of a carcass of a food animal to a veterinary inspector for another post mortem inspection or to a regional veterinarian for disposition, the veterinary inspector or the regional veterinarian may,

    1. approve the carcass or the part of the carcass for use as food;
    2. order the operator to hold the carcass or the part of the carcass for inspection, sampling, testing or other assessment on the terms that the veterinary inspector or the regional veterinarian directs; or
    3. if the veterinary inspector or the regional veterinarian is of the opinion that the carcass or the part of the carcass is affected by any disease, condition or contamination that may render it unfit for use as food, order the operator to condemn the carcass or the part of the carcass and to dispose of the animal’s remains in accordance with section 91.

Rationale:

There must be a rail or designated section of a rail in the cooler for holding carcasses held under section 81. The rail or designated section of rail should be a distance of at least 1 metre from other approved carcasses.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.13.01) there is a held rail or designated section of rail in the cooler.

Reference No.: S9.04.11.14 Scales for veal calves

Element: Scales for veal calves
Factor: Slaughter facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 16, 2020
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 26 (4)(5)

26. (4) A slaughter plant in which veal calves are slaughtered shall be equipped with a device located at a spot in the killing room sufficiently close to where the carcasses are eviscerated that the carcass can be weighed immediately after evisceration.
    
    (5) In subsection (4),
    
    “device” means a device approved for use in trade in accordance with the Weights and Measures Act (Canada).

Rationale:

A “veal carcass” means the entire carcass of a head of cattle which has a carcass weight greater than 80 kg (176 lb) and less than 190 kg (418 lb). There must be a scale on the killing room floor to allow the dressed veal carcasses to be weighed to ensure the weight of the carcass intended to be a veal carcass exceeds the minimum weight standard for veal of 80 kg (176 lb) but does not exceed the maximum weight standard for veal of 190 kg (418 lb). The scale must be located in an appropriate location so that the veal carcass can be weighed immediately after evisceration.

The regulatory requirements contained in this guideline will be met when:

(S9.04.11.14.01) there is a scale located at a spot in the killing room sufficiently close to the area where the carcasses are eviscerated.

(S9.04.11.14.02) there is a valid Weights and Measures Act sticker on the scale.

Reference No.: C9.04.12.01 Washroom facilities

Element: Washroom facilities
Factor: Washroom and other facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 27 (1)(2)(4)1. 2. 3. 4. 6. 7.(4.1)(5)

27. (1) In this section,
    
    “person at a meat plant” includes the operator of the plant and the operator’s employees at the plant.
    
    (2) The washroom facilities and hand washing facilities required under this section shall be accessible to inspectors.
    
    (4) Each washroom facility at a meat plant shall meet the following requirements:
    1. It shall be capable of being kept clean and sanitary.
    2. It shall be lit, heated and ventilated to the outside of the plant.
    3. It shall be separate from and shall not lead directly into any room where carcasses, parts of carcasses or meat products are prepared, packaged, labelled, refrigerated, stored or otherwise handled.
    4. It shall be enclosed by floor to ceiling walls and full-length self-closing doors.
    6. It shall have notices instructing users to clean their hands with soap and water immediately after using toilets.
    7. It shall be equipped with at least one toilet.

    (4.1) A slaughter plant shall have at least one washroom facility and, in the case of a slaughter plant at which 10 or more persons are working at any given time and that is at least 300 square metres in size, excluding the basement, shall have separate washroom facilities to serve each sex of persons working at the plant.

    (5) In the case of a plant that only has one washroom facility that is for the use of all persons at the plant, the door to the washroom facility shall be capable of being locked from the inside.

Rationale:

The regulatory requirements for meat plant washroom facilities are in place so that washrooms do not become a source of contamination for the meat plant. Hand washing facilities in washroom facilities are addressed in MPG C9.04.12.03.

The regulatory requirements contained in this guideline will be met when:

(C9.04.12.01.01) washroom facilities are capable of being kept clean and sanitary.

(C9.04.12.01.02) washroom facilities are adequately lit and heated.

(C9.04.12.01.03) washroom facilities are ventilated to the outside of the meat plant.

(C9.04.12.01.04) washroom facilities are separate and do not lead directly into any room where carcasses, parts of carcasses or meat products are prepared, packaged, labelled, refrigerated, stored or otherwise handled.

(C9.04.12.01.05) washroom facilities are enclosed by floor to ceiling walls and full length self-closing doors.

(C9.04.12.01.06) removed

(C9.04.12.01.07) removed

(C9.04.12.01.08) removed

(C9.04.12.01.09) washroom facilities have notices instructing users to clean their hands with soap and water immediately after using toilets.

(C9.04.12.01.10) each washroom facility is equipped with at least one toilet.

(S9.04.12.01.11) a slaughter plant must have at least one washroom facility.

(S9.04.12.01.12) a slaughter plant that has 10 or more people working at any given time and is at least 300 square metres in size, excluding the basement, must have separate washroom facilities to serve each sex of persons working at the plant.

(C9.04.12.01.13) washroom facilities required under s. 27 are accessible to inspectors.

Reference No.: C9.04.12.03 Hand washing facilities

Element: Hand washing facilities
Factor: Washroom and other facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 27 (1)(2)(3)(3.1)(3.2)(4)5. 5.1 5.2

27. (1) In this section,
    
    “person at a meat plant” includes the operator of the plant and the operator’s employees at the plant.
    
    (2) The washroom facilities and hand washing facilities required under this section shall be accessible to inspectors.
    
    (3) In every killing room and room where carcasses are dressed in a slaughter plant and in every room in a meat plant where meat products are processed or handled, there shall be hand washing facilities at which,
    1. the water is remote functioning or timed;
    2. there are soap dispensers; and
    3. there are single-use paper towel dispensers.

    (3.1) The soap dispensers and paper towel dispensers in a hand washing facility shall be replenished periodically to maintain an adequate level of soap and paper towels at all times.

    (3.2) The hand washing facilities in every room or area in which meat products are processed or handled, other than, in the case of a slaughter plant, the killing room and rooms or areas where carcasses are dressed, shall be directly drained hand washing facilities.

    (4) Each washroom facility at a meat plant shall meet the following requirements:

    5. It shall be equipped with hand washing facilities that are equipped with soap dispensers and with single-use paper towel dispensers.
       1. 1 The hand washing facilities referred to in paragraph 5 shall be directly drained hand washing facilities at which the water is remote functioning or timed if they are used by persons who regularly work in the following areas of the meat plant:
          1. In the case of a slaughter plant, the killing room or a room where carcasses are dressed.
          2. An area where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled.
          3. An area where inedible materials or refuse are handled or stored.
          4. A room where salted hides are stored, if the room is located in a building where food animals are slaughtered or carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.
       2. 2 The soap dispensers and single-use paper towel dispensers referred to in paragraph 5 shall be replenished periodically to maintain an adequate level of soap and paper towels at all times.

Rationale:

Frequent hand washing reduces the risk of contamination in the meat plant.

The regulatory requirements contained in this guideline will be met when:

(C9.04.12.03.01) the water from hand washing facilities is remote functioning or timed in every killing room and room where carcasses are dressed in a slaughter plant and in every room where meat products are processed or handled in a meat plant.

(C9.04.12.03.02) removed

(C9.04.12.03.03) hand washing facilities required by s. 27 are accessible to inspectors.

(C9.04.12.03.04) hand washing facilities are directly drained in every room or area where meat products are processed or handled except for the killing room and rooms or areas where carcasses are dressed at a slaughter plant.

(C9.04.12.03.05) there are soap dispensers and single-use paper towel dispensers in every killing room and room where carcasses are dressed in a slaughter plant and in every room where meat products are processed or handled in a meat plant.

(S9.04.12.03.06) hand washing facilities that are in washroom facilities in slaughter plants are directly drained and remote functioning or timed if they are used by people who regularly work in the killing room or room where carcasses are dressed.

(C9.04.12.03.07) hand washing facilities that are in washroom facilities are directly drained and remote functioning or timed if they are used by people who regularly work in an area where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled.

(C9.04.12.03.08) hand washing facilities that are in washroom facilities are directly drained and remote functioning or timed if they are used by people who regularly work in an area where inedible materials or refuse are handled or stored.

(C9.04.12.03.09) hand washing facilities that are in washroom facilities are directly drained and remote functioning or timed if they are used by people who regularly work in a room where salted hides are stored, if the room is located in a building where food animals are slaughtered or carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.

(C9.04.12.03.10) washroom facilities are equipped with hand washing facilities that are equipped with soap dispensers and single-use paper towel dispensers.

(C9.04.12.03.11) the soap dispensers and single-use paper towel dispensers required by s. 27 are replenished periodically to maintain an adequate level of soap and paper towels at all times.

Reference No.: C9.04.12.04 Changing room or area

Element: Changing room or area
Factor: Washroom and other facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 28 (1)(2)(3)

28. (1) A meat plant shall have a changing room or area for employees who are required to work with carcasses, parts of carcasses or meat products.
    
    (2) In addition to subsection (1), a slaughter plant shall have a changing room or area for the exclusive use of persons, other than an inspector, who work with food animals at the slaughter plant.
    
    (3) A changing room or area required under subsection (1) or (2) shall meet the following requirements:
    1. It shall be capable of being kept clean and sanitary.
    2. It shall be lit, heated and ventilated.
    3. It is located in a separate room or in an area that is separate from the area where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.
    4. It is equipped with such furnishings and subject to such operational procedures that clothing and personal belongings do not pose a risk of contamination to carcasses, parts of carcasses or meat products.

Rationale:

Clothing and other personal belongings can be a source of contamination in a meat plant.

The regulatory requirements contained in this guideline will be met when:

(C9.04.12.04.01) a meat plant has a changing room or area for employees who are required to work with carcasses, parts of carcasses or meat products.

(C9.04.12.04.02) the changing room or area is capable of being kept clean and sanitary and is adequately lit, heated and ventilated.

(C9.04.12.04.03) the changing room or area is located in a separate room or in an area that is separate from the area where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.

(S9.04.12.04.04) a slaughter plant has a changing room or area for the exclusive use of persons, other than an inspector, who work with food animals.

(C9.04.12.04.05) the changing room or area is equipped with furnishings and subject to procedures such that clothing and personal belongings do not pose a risk of contamination to carcasses, parts of carcasses or meat products.

Reference No.: S9.04.13.01 Pens and crates for accommodating food animals

Element: Pens and crates for accommodating food animals
Factor: Animal pens and crates
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2016
Last version: October 1, 2012

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 29 (1)

29. (1) A slaughter plant shall have a separate area equipped with pens or capable of accommodating crates for,
    1. the separate housing and inspection of incompatible species and classes within species of food animals;
    2. food animals considered to be a danger to other food animals;
    3. food animals that are injured or ill;
    4. food animals that the operator of the plant condemns under section 66 or is required to condemn under section 65 or by an order made under section 64; and
    5. food animals that an order made under clause 69 (2) (a) or 70 (1) (b) or (4) (b) requires the operator of the plant to hold.

Rationale:

Slaughter plants must have sufficient housing to segregate incompatible species, classes within species, and dangerous food animals to protect the welfare and well-being of the other food animals housed at the plant. Additionally, sufficient pens and crates allow for separation of animals that are injured or ill to prevent the undue stress and suffering of these animals. Pens or crates must be available to separate and house animals that the operator of the plant condemns or that the operator has been ordered to hold by an inspector or veterinary inspector for a more detailed ante mortem inspection.

The regulatory requirements contained in this guideline will be met when:

(S9.04.13.01.01) pens or crates are available and allow for the separation of incompatible species and classes within species.

(S9.04.13.01.02) pens or crates are available and allow for the separation of food animals considered to be a danger to other food animals.

(S9.04.13.01.03) pens or crates are available and allow for the separation of food animals that are injured or ill.

(S9.04.13.01.04) pens or crates are available and allow for the separation of food animals that are condemned or required to be condemned.

(S9.04.13.01.05) pens or crates are available and allow for the separation of food animals that are ordered held by the inspector.

Reference No.: S9.04.13.02 Equipment for handling suspect food animals

Element: Equipment and handling suspect food animals
Factor: Animal pens and crates
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: April 1, 2016
Last version: June 1, 2012

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 21 (3)(a)(c), 29 (2)

21. (3) In determining whether an ante mortem inspection station required under clause 21 (1),
    1. is acceptable, a regional veterinarian shall have regard to whether the station,
    3. allows for an animal to be adequately restrained.

29. (2) A slaughter plant shall be equipped for,
    1. conveying ill, injured or disabled food animals in a humane manner; and
    2. euthanizing food animals that have been identified as condemned in accordance with Part VIII.

Rationale:

Ante mortem inspection is primarily performed to detect disease conditions that are manifested in the live animal that are not detectable or difficult to detect on a post mortem inspection. Food animals may be grouped in pens or crates for ante mortem inspection, however, for a more detailed inspection, an animal may be moved to a “subject” pen or a “suspect” pen. Compromised animals may be segregated from other food animals by relocating the healthy animals to other pens and designating the pen, housing the compromised animal, as the subject or suspect pen. If moving a compromised animal is necessary, it must be moved on the advice or order of a veterinary inspector and in a way that causes the least amount of pain and suffering. Non ambulatory animals must not be moved until after they have been either euthanized or pre-slaughter stunned depending on the disposition by the veterinary inspector. A suspect pen with a squeeze is advantageous for the close inspection of an abnormal animal. Euthanasia method and equipment must achieve immediate and complete loss of consciousness that persists until death when euthanizing condemned animals. For effective stunning, the animal must be properly restrained to assure proper application and effect of stunning equipment and to eliminate causing unnecessary pain or distress to the animal.

The regulatory requirements contained in this guideline will be met when:

(S9.04.13.02.01) the slaughter plant is equipped to convey ill, injured or disabled food animals in a humane manner.

(S9.04.13.02.02) the slaughter plant is equipped to euthanize food animals that have been identified as condemned.

Reference No.: S9.04.13.03 Inspector access for ante mortem inspection

Element: Inspector access for ante mortem inspection
Factor: Animal pens and crates
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: October 1, 2012
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 29 (4)

29. (4) In addition to subsection (3), a pen or crate used for any food animal in a slaughter plant shall be designed, constructed and located so that inspectors,
    1. have ready access to the pen or crate;
    2. are readily able to view each animal in the pen, in the case of a pen; and
    3. are readily able to view the food animals that are held in any group of crates, in the case of a crate.

Rationale:

Food animals must be presented to an inspector for an ante mortem inspection within 24 hours prior to slaughter. Ante mortem inspection is primarily performed to detect disease conditions that are manifested in the live animal that are not detectable or difficult to detect on a post mortem inspection. Pens and crates must be designed and constructed so that all animals within are readily viewable for ante mortem inspection. Care must be taken when arranging stacks of crates to ensure animals are visible. Pens and crates should be in a location that is accessible to the inspector and must allow the inspector to safely move around them as they perform their functions and duties.

The regulatory requirements contained in this guideline will be met when:

(S9.04.13.03.01) pens and crates are designed, constructed and located so the inspector has ready access and can effectively inspect live food animals or groups of food animals.

Reference No.: C9.04.14.01 Facilities for cooling, refrigerating, freezing and storing

Element: Facilities for cooling, refrigerating, freezing and storing
Factor: Refrigeration facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 30 (1)(a)(b)(c), 31 (4)

30. (1) A meat plant shall have,
    1. refrigeration or freezing facilities adequate for the rapid cooling of carcasses, parts of carcasses and meat products immediately after slaughter;
    2. refrigeration facilities adequate for the safe refrigeration and storage of carcasses, parts of carcasses and those meat products that require refrigeration;
    3. freezing facilities adequate for the safe freezing and storage of meat products that require freezing.

31. (4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

Rationale:

Meat must be cooled and stored at appropriate temperatures to limit microbial growth and risk to food safety. Meat plants must have facilities for the cooling, refrigeration, freezing and storage of meat products. Adequate space should be provided for air circulation to allow for the appropriate temperatures to be reached. For more information on rapid cooling refer to MPG S9.08.16.01 and S9.08.16.02.

The regulatory requirements contained in this guideline will be met when:

(S9.04.14.01.01) facilities are adequate for the rapid cooling of carcasses and parts of carcasses immediately after slaughter.

(C9.04.14.01.02) facilities are adequate for the safe refrigeration and storage of carcasses, parts of carcasses and meat products that require refrigeration.

(C9.04.14.01.03) facilities are adequate for the safe freezing and storage of meat products that require freezing.

Reference No.: C9.04.14.04 Detention Area

Element: Detention area
Factor: Refrigeration facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 30 (1)(d)

30. (1) A meat plant shall have,
    4. a separate area with refrigeration or freezing facilities for storage of carcasses, parts of carcasses and meat products that are detained under the Act or storage of carcasses and parts of carcasses that an order made under section 81 requires the operator of the plant to hold.

Rationale:

From time to time, meat products may be detained at a meat plant by an inspector for the purpose of reassessment or testing. It is essential that facilities within coolers and freezers provide separated areas for detained carcasses, parts of carcasses and meat products as required by the inspector. When such products are detained, the area in which they are kept must be easily recognized as one dedicated to the storage of detained products, and the area should be provided with suitable conditions for the product. For example, if the product under detention is a frozen product, frozen storage should be made available.

The regulatory requirements contained in this guideline will be met when:

(C9.04.14.04.01) a meat plant has a separate, identifiable area to store detained carcasses, parts of carcasses and meat products.

Reference No.: C9.04.14.05 Separation of species

Element: Separation of species
Factor: Refrigeration facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 30 (2)

30. (2) Coolers at a meat plant shall be adequate to ensure that carcasses, parts of carcasses and meat products from different species of food animals are stored without coming into contact with each other.

Rationale:

Carcasses and products of different species of food animals may be contaminated with different micro-organisms that are particular to that species. To avoid cross-contamination, it is essential that contact between carcasses, parts of carcasses and meat products of different species be avoided. Carcasses, parts of carcasses and meat products of different species must be separated in coolers. For example, hog carcasses and pork cuts should not be allowed to come into contact with carcasses or cuts derived from other species. Carcasses shall be hung free, well spaced, and with space being allowed between them and the floors, doors, walls and ceilings to avoid contamination.

The regulatory requirements contained in this guideline will be met when:

(C9.04.14.05.01) adequate cooler space is provided to ensure that different species are stored without coming into contact with each other.

Reference No.: C9.04.14.06 Appropriate rail height

Element: Appropriate rail height
Factor: Refrigeration facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 30 (3)

30. (3) Coolers and the killing room at a meat plant shall be equipped with rails of a sufficient height to ensure that carcasses, parts of carcasses and meat products do not come into contact with the floor.

Rationale:

When meat plants handle carcasses, it is essential that coolers should have adequate height to allow the carcasses to hang freely from rails, without crowding and with sufficient space between the carcasses and the walls, and above the floors to prevent contact between carcasses and floors or walls. Ideally, a clearance of 18 inches should be maintained between the carcass and the floor. These conditions also aid in uniform and rapid cooling by allowing free movement of the cold air. To achieve these conditions, ceiling height and carcass rails installation should be adequate to allow clearance. If this is impossible, full carcasses should not be handled, and carcass portions stored instead.

The regulatory requirements contained in this guideline will be met when:

(C9.04.14.06.01) the rail height in coolers and the killing room is sufficient to prevent carcasses, parts of carcasses and meat products from coming into contact with the floor.

Reference No.: C9.04.14.07 System for establishing, maintaining, verifying temperatures

Element: System for establishing, maintaining, verifying temperatures
Factor: Refrigeration facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative Source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 30 (4)(a)(b), 31 (4)

30. (4) A meat plant shall be equipped with,
    1. effective systems for establishing, maintaining and verifying the temperature in rooms and areas where carcasses, parts of carcasses or meat products are received, packaged, labelled, shipped, stored or otherwise handled, if the systems are necessary to ensure that the carcasses, parts of carcasses or meat products do not deteriorate in the rooms and areas; and
    2. effective systems for establishing, maintaining and verifying the temperature of rooms and areas of the plant where carcasses, parts of carcasses or meat products are processed or are refrigerated or frozen.

31. (4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

Rationale:

Meat products are susceptible to microbial growth. Time and temperature relationships are critical to the growth of micro-organisms. Rapid chilling of carcasses after slaughter and meat products following cooking is imperative. Most pathogenic bacteria grow most rapidly at the temperature range between 27 degrees Celsius and 54 degrees Celsius. Floor and wall racks shall be provided to ensure proper air circulation and rapid chilling. Although a variety of new chilling techniques are available, cooling of cooked meat products is most commonly performed through an initial water spray, followed by cooling in a chill room, where cold air is circulated around them. For chilling to be effective, there must be rapid circulation of cold air and controlled humidity. Coolers must be maintained at less than 4 degrees Celsius to achieve this rapid cooling. To ensure that such levels are maintained, coolers should be equipped with properly calibrated thermometers. For accurate control and record-keeping purposes, recording devices are an excellent aid. In carcass chilling, accurate records of slaughter activities and the subsequent chilling process should be kept, to allow the tracking of product through the plant and providing a record of temperature control. A record-keeping system provides assurance that each lot was produced according to established procedures, such as records of temperatures of processing rooms, coolers and freezers throughout the plant. These records provide evidence of due diligence and enhance consumer confidence. These records may be obtained by retaining continuous recording charts, or acquired manually by monitoring these temperatures several times in a 24-hour period and recording. In non-refrigerated processing areas, monitoring procedures should include internal temperature monitoring of meat products at a frequency that prevents internal meat temperature from rising above 10 degrees Celsius unless the process includes heating or cooking.

The regulatory requirements contained in this guideline will be met when:

(C9.04.14.07.01) there are effective systems to establish, maintain and verify temperatures in meat product handling and storage areas.

(C9.04.14.07.02) all refrigerated rooms, coolers and freezers are equipped with functional thermometers or temperature recording devices and a record-keeping system is maintained.

Reference No.: C9.04.14.08 Thermometers used during freezing for Trichinella Spiralis control

Element: Thermometers used during freezing for Trichinella Spiralis control
Factor: Refrigeration facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: November 7, 2011
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 30 (5), 31 (4)

30. (5) Every room in a meat plant where pork products are frozen for destruction of Trichinella spiralis or meat products are frozen to destroy parasites shall contain a self-recording temperature indicating device that is calibrated and maintained in proper working order.
31. (4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

Rationale:

Methods used for the destruction of Trichinella Spiralis include freezing, heating and curing. When freezing is used as the method of destruction, plants must be equipped with accurate self-recording devices that continuously record time and temperature. These thermometers must be tested, calibrated and checked for accuracy just after installation and at least once a year thereafter. For detailed information on the methods used for Trichinella Spiralis control, refer to MPG P9.10.04.04 and Appendix 03 – Approved Methods to Control Trichinella Spiralis in Pork.

The regulatory requirements contained in this guideline will be met when:

(C9.04.14.08.01) a continuous self-recording temperature indicating device is calibrated and maintained in proper working order and used for meat products which are frozen to destroy parasites, including Trichinella Spiralis.

Reference No.: P9.04.14.09 Incubation of hermetically sealed containers

Element: Incubation of hermetically sealed containers
Factor: Refrigeration facilities
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 30 (6), 99 (8)6.

30. (6) Every piece of equipment or room in a meat plant where meat products packed in hermetically sealed containers are incubated shall contain a self-recording temperature indicating device that is calibrated and maintained in proper working order.

99. (8) The operator shall retain, on the plant premises, at least until the third anniversary of the date of thermal processing of a low-acid meat product packaged in a hermetically sealed container, records that adequately set out the history of the product, including at least the following information with respect to the product:
    6. Incubation results.

Rationale:

Spoilage of canned goods occurs due to growth of micro-organisms after heat processing, as a result of under-processing, faulty cooling or post processing contamination due to improperly sealed containers. Growth of micro-organisms often, but not always, results in gas production and loss of vacuum. Gas production results in bulging of the can. Clostridium botulinum, the spore-forming organism of most concern in canned products, usually produces gas as it grows, but it may also grow without gas production. When low acid products such as meat or acidified low acid products are processed, processing defects such as under-processing, faulty cooling or leakers can be detected by performing incubation tests. In these tests, samples of batches of hermetically sealed products are incubated for at least 10 days at 37 degrees Celsius ± 1 degree Celsius, and are visually checked daily for abnormalities. It is mandatory that rooms or pieces of equipment that are used to incubate hermetically sealed containers have a self-recording thermometer, which must be tested and checked for accuracy. Time-temperature records for incubated meat products must be kept for three years and be available for inspection.

The regulatory requirements contained in this guideline will be met when:

(P9.04.14.09.01) equipment or areas used to perform incubation tests on hermetically sealed containers are equipped with a calibrated self-recording thermometer, maintained in working order.

Reference No.: C9.04.15.01 Equipment design/construction/location/installation

Element: Equipment design/construction/location/installation
Factor: Equipment
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: January 1, 2012

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 31 (1)(2)2. 3. 4.

31. (1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.
    
    (2) Equipment and utensils that are used to receive, process, package, label, ship, store or otherwise handle carcasses, parts of carcasses or meat products in rooms or areas of a meat plant where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled shall meet the following requirements:
    2. They shall be constructed of corrosion-resistant materials that,
       1. are free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products, and
       2. do not transmit odour or taste.
    3. They shall be capable of withstanding repeated cleaning and sanitizing.
    4. They shall be accessible for cleaning, servicing and inspection or easily disassembled for those purposes.

Rationale:

Equipment and utensils must not contribute to the contamination of carcasses or parts of carcasses or transmit odour or taste. The design of equipment and utensils must prevent accumulation of food debris and microbial growth. Examples that can cause contamination are hollow areas, including frames and rollers that are not sealed, niches such as pits, cracks, corrosion, recesses, open seams, gaps, lap seams, protruding ledges, inside threads, bolt rivets and dead ends. Equipment and utensils should be compatible with cleaning and sanitizing chemicals and methods. Equipment must be designed or located in a manner that allows access to all parts and areas for cleaning and maintenance.

The regulatory requirements contained in this guideline will be met when:

(C9.04.15.01.01) equipment is designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

(C9.04.15.01.02) equipment and utensils are constructed of corrosion-resistant materials that are free of constituents that are likely to contaminate carcasses, parts of carcasses or meat products and do not transmit odour or taste.

(C9.04.15.01.03) equipment and utensils are capable of withstanding repeated cleaning and sanitizing.

(C9.04.15.01.04) equipment and utensils are accessible for cleaning, servicing and inspection or easily disassembled for those purposes.

Reference No.: C9.04.15.02 Effectiveness of equipment and utensils

Element: Effectiveness of equipment and utensils
Factor: Equipment
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 31 (2)1.

31. (2) Equipment and utensils that are used to receive, process, package, label, ship, store or otherwise handle carcasses, parts of carcasses or meat products in rooms or areas of a meat plant where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled shall meet the following requirements:
    1. They shall be effective for their intended purpose.

Rationale:

Equipment and utensils should do what they are intended to do every time they are used.

The regulatory requirements contained in this guideline will be met when:

(C9.04.15.02.01) Equipment and utensils used to receive, process, package, label, ship, store or otherwise handle carcasses, parts of carcasses or meat products in rooms or areas of a meat plant where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled are effective for their intended purpose.

Reference No.: C9.04.15.03 Equipment calibration and verification

Element: Equipment calibration and verification
Factor: Equipment
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: November 7, 2011
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 31 (1), 46 (2)(a)

31. (1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

46. (2) The maintenance program shall include:
    1. effective schedules, procedures and methods for maintaining the premises, equipment and utensils of the plant in good repair

Rationale:

For effective, safe and consistent operation, equipment, instruments and measuring devices that have an impact on food safety must be calibrated and/or verified to ensure that they are performing accurately. Both calibration and verification may be required in a meat plant. Calibration is the process of standardizing a measuring instrument to ensure it will measure within the specific range in which it was designed to operate. A pH meter, for example, is calibrated using standardized buffer solutions. The meter is checked against the corresponding known standard (the buffers) to determine if a deviation exists. Adjustments are then made to the instrument to match the standard. Verification compares a known value against a specification to check compliance. For example, to verify that a thermometer is accurately calibrated, ice water and a reference temperature of 0 degrees Celsius and boiling water and a reference temperature of 100 degrees Celsius may be used. Many types of equipment require calibration and verification, particularly thermometers, thermocouples and other temperature measuring devices, as well as metal detectors, scales, pH meters, water activity meters, water treatment systems and any other equipment whose functioning is critical to food safety. For example, scales used to measure ingredients such as nitrite must be accurate to ensure restricted ingredients are used in proper amounts. For many instruments and measuring devices, the manufacturer may supply instructions for calibration and verification; these instructions should be recorded in the maintenance program and followed. Calibration and verification frequency must be determined for all types of equipment. New equipment must be calibrated before being used. Manufacturers’ recommendations, operating conditions, age of the equipment and history of the equipment breaking down are factors that should be considered when determining appropriate calibration and verification frequencies. Timing of the calibration/ verification must also be considered. For example, metal detectors must be calibrated at the beginning of each product run and thermometers which are dropped on the floor must be verified before use. Written procedures for calibration and verification are important so that the same procedure is carried out every time a particular piece of equipment is calibrated or verified. This is essential when different people will be carrying out the procedures.

Only persons who are trained in the procedure for that instrument or piece of equipment should be assigned that responsibility. Records of calibration activities are required. Written procedures and records should be included as part of the written maintenance program described in MPG C9.06.05.01.

The regulatory requirements contained in this guideline will be met when:

(C9.04.15.03.01) equipment and measuring devices are calibrated and verified in a manner that ensures that they function accurately and consistently.

(C9.04.15.03.02) removed

Reference No.: C9.04.15.05 Food contact surfaces

Element: Food contact surfaces
Factor: Equipment
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 31 (3)

“food contact surface” means a surface with which carcasses, parts of carcasses or meat products at a meat plant ordinarily come into contact at the plant;

31. (3) Food contact surfaces in a meat plant shall be,
    1. non-absorbent, unaffected by food and free of constituents that are likely to contaminate or otherwise adversely affect the quality of carcasses, parts of carcasses, meat products and ingredients;
    2. designed and constructed in a manner and using materials that minimize the adherence of food;
    3. smooth and free from pitting, cracks or chipping;
    4. free of sharp internal angles, corners in which a meat product or part of a meat product could be trapped, crevices and unnecessary ridges or indentations; and
    5. capable of withstanding repeated cleaning and sanitizing.

“food contact surface” means a surface with which carcasses, parts of carcasses or meat products at a meat plant ordinarily come into contact at the plant;

Rationale:

Meat products are subjected to many potential sources of contamination, including the equipment and processing surfaces that come into contact with them. The design of those surfaces is important. Food contact surfaces and equipment for handling meat must be made of material that is corrosion resistant, non-toxic and non-absorbent. These surfaces should be designed and constructed to minimize the adherence of food particles and be free of niches habouring microbial growth, such as pits, cracks, crevices, internal angles, ridges, indentations and open seams. Food contact surfaces must be cleanable to a microbiological level and compatible with the cleaning and sanitizing products to be used. Wood must not be used because it cannot be cleaned and disinfected properly and deteriorates rapidly under moist conditions. Its porous structure may also harbour a high number of micro-organisms.

The regulatory requirements contained in this guideline will be met when:

(C9.04.15.05.01) they are non-absorbent, corrosion resistant and non-toxic.

(C9.04.15.05.02) they are designed and constructed to be free of niches for accumulation of food debris and microbial growth.

(C9.04.15.05.03) they are smooth and free from pitting, cracks and chipping.

(C9.04.15.05.04) they are capable of withstanding repeated cleaning and sanitizing.

Reference No.: C9.04.15.06 Shelving and racks

Element: Shelving and racks
Factor: Equipment
Area: Premises, facilities and equipment of meat plants
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 31 (1), 96 (2)

31. (1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

96. (2) The operator shall ensure that,
    1. meat products do not come into direct contact, at the plant, with any floor, wall or other surface that is not a food contact surface; and
    2. containers of meat products are not placed in direct contact with the floor of the plant.

Rationale:

Floors are a serious potential source of contamination in a meat plant. Therefore, food products must be stored on shelves and racks to prevent contact with the floor. This reduces the risk of contamination and also allows for cleaning of the floor surface and inspection of conditions. Shelves and racks shall be designed, constructed, located, installed and maintained in a manner that facilitates the sanitary operation of the plant. Surfaces should be designed and constructed to minimize niches for microbial growth. Shelves and racks must be kept clean, sanitized and in good repair. They should be made from smooth, non- toxic, corrosion-resistant, and non-absorbent materials capable of withstanding repeated exposure to normal cleaning and sanitizing without damage. Shelves and racks should be included in the sanitation program. It is strongly recommended that shelving structures be 30 centimetres clear of floor to allow access for cleaning.

The regulatory requirements contained in this guideline will be met when:

(C9.04.15.06.01) shelves and racks in processing and product handling and storage areas are designed, constructed, located, installed and maintained in a manner that facilitates the sanitary operation of the plant and shelves have sufficient clearance from the floor to permit cleaning and inspection.