Reference No.: C9.05.01.01 Potable water system

Element: Potable water system
Factor: Potable water supply
Area: Water used in meat plants
Component: Food safety
Revision date: October 12, 2016
Last version: June 1, 2012

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 32 (1)

  1. (1) The operator of a meat plant shall ensure that it has a system to supply the plant with potable hot and cold running water that is protected against contamination.

Rationale:

Water systems can become contaminated with biological organisms such as bacteria, parasites and viruses and with chemical agents such as nitrates, lead and toxins. Meat plants are typically supplied with potable water from a municipal system or from well water. Wells should be soundly built as contaminants may enter through cracks in the casing, poorly fitted lids or through other structural faults. Water from compromised wells can become contaminated if the wells are situated close to sources of pollution such as agricultural run-off or malfunctioning septic systems. A water system includes anything used to collect, produce, treat, store and supply water. Pipes, pumps, valves, storage tanks, reservoirs, meters and fittings must be maintained. The integrity of the water system can be ensured by routinely checking the water source. Treating the water is also critical in maintaining a safe supply of potable water and it is important to monitor this equipment regularly to ensure it is working properly. The water supply entering the plant must be potable and protected against contamination inside the plant. There must be no cross-connections between potable and non-potable water supplies and all hoses, taps or other potential sources of contamination must be designed to prevent backflow or back siphonage. It is the operator’s responsibility to ensure that all water that has direct or indirect contact with meat and meat products is potable and it is recommended that every operator routinely monitor the quality of their water by testing water from different outlets. Inspectors regularly verify meat plant water potability by submitting samples to an accredited water testing laboratory based on a risk-based sampling plan.

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

(C9.05.01.01.01) the plant has a system to supply hot and cold potable running water that is protected from sources of contamination.

Reference No.: C9.05.02.01 Non-potable water system

Element: Non-potable water system
Factor: Non-potable water supply
Area: Water used in meat plants
Component: Food safety
Revision date: June 1, 2012
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 33, 34 (4)

  1. In addition to a drinking-water system, a meat plant may be supplied with a system of non-potable water if,
    1. the system is not connected to a drinking-water system;
    2. the piping of the system is identified by markings that are permanent, distinct and easily recognized; and
    3. no outlet from the system is located where it can discharge into,
      1. a sink or lavatory,
      2. a fixture into which an outlet from a drinking-water system is discharged, or
      3. a fixture that is used for a purpose related to the processing, packaging, labelling, storing or other handling of carcasses, parts of carcasses, meat products or ingredients.
  2. (4) Non-potable water may be used at a meat plant if it is used,
    1. exclusively for fire protection, boilers or auxiliary services not related to carrying on licensed activities at the plant; and
    2. in a manner that will not contaminate a carcass, a part of a carcass, a meat product or an ingredient, except if it is used for fire protection.

Rationale:

Non-potable water can be a source of contamination to meat products, ingredients, packaging materials and food contact surfaces. Therefore, there are limited permissible uses for non-potable water in a meat plant, such as for firefighting, boilers and other similar utilities. The non-potable water system must be clearly identified in a distinct and easily recognized manner and designed so that there is no possible cross-connection with the potable water system. No outlet from the non-potable water system may discharge into any potable water system outlet or fixture that is used for a purpose related to the processing, packaging, labelling, storing or other handling of meat products or ingredients. Any meat product, ingredient, packaging material or food contact surface that comes in contact with non-potable water, for example, in the event of a fire, must be re-inspected and corrective actions taken.

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

(C9.05.02.01.01) the non-potable water system is not connected to the potable water system and the piping of such a system is identified by markings that are permanent, distinct and easily recognized.

(C9.05.02.01.02) no outlet from the non-potable water system is located where it can discharge into a sink or lavatory; (ii) a fixture into which an outlet from a drinking-water system is discharged; or (iii) a fixture that is used for a purpose related to the processing, packaging, labelling, storing or other handling of carcasses, parts of carcasses, meat products or ingredients.

Reference No.: C9.05.02.02 Fire protection system

Element: Fire protection system
Factor: Non-potable water supply
Area: Water used in 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. 33 (a)(b)(c), 34 (4)(a)(b)

  1. In addition to a drinking-water system, a meat plant may be supplied with a system of non-potable water if,
    1. the system is not connected to a drinking-water system;
    2. the piping of the system is identified by markings that are permanent, distinct and easily recognized; and
    3. no outlet from the system is located where it can discharge into,
      1. a sink or lavatory,
      2. a fixture into which an outlet from a drinking water system is discharged, or
      3. a fixture that is used for a purpose related to the processing, packaging, labelling, storing or other handling of carcasses, parts of carcasses, meat products or ingredients.
  2. (4) Non-potable water may be used at a meat plant if it is used,
    1. exclusively for fire protection, boilers or auxiliary services not related to carrying on licensed activities at the plant; and
    2. in a manner that will not contaminate a carcass, a part of a carcass, a meat product or an ingredient, except if it is used for fire protection.

Rationale:

As part of a fire protection system at a plant, it may be necessary to install a sprinkler system. As such a system may be a source of contamination in processing areas, it is essential that the system be designed, installed and maintained so that it does not become a source of biological, physical or chemical hazards. It should therefore be: leak-proof; free of condensation; free of rust; sealed to the ceiling or installed for easy cleaning access; free of dust; and free of noxious constituents or any other potential environmental contaminants to meat products, packaging materials or food contact surfaces. It should also have surfaces that are smooth, durable and capable of repeated cleaning. It is permissible to use non-potable water in the system, but care should be taken that the potable water system and meat products are not contaminated. The sprinkler system should be flushed on a regular basis at times when no meat processing is taking place.

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

(C9.05.02.02.01) where required, fire protection sprinkler systems are designed, installed and maintained so that the piping of such systems are identified by markings that are permanent, distinct and easily recognized, and no outlet from the system is located where it can discharge into (i) a sink or lavatory; (ii) a fixture into which an outlet from a drinking-water system is discharged; or (iii) a fixture that is used for a purpose related to the processing, packaging, labelling, storing or other handling of carcasses, parts of carcasses, meat products or ingredients.

Reference No.: C9.05.03.01 Water standards

Element: Water standards
Factor: Standards for water used
Area: Water used in meat plants
Component: Food safety
Revision date: July 1, 2011
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 34 (1)

  1. (1) The operator of a meat plant shall ensure that all water used at the plant is,
    1. potable, subject to subsection (4);
    2. adequate in quantity and pressure to serve the needs of the plant;
    3. stored and distributed in a manner that prevents the contamination of the water; and
    4. monitored to ensure that the temperature is appropriate for the activity for which the water is used.

Rationale:

An adequate potable water supply is an indispensable element for the operation of any meat plant. Water may be included as an ingredient in meat products, is required for plant cleaning and sanitizing activities, and is used for the personal hygiene needs of plant employees. Potable water means that it is safe to drink and is free from pollution, harmful organisms and impurities. In Ontario, potable water must meet the standards required by Schedules 1, 2 and 3 of O. Reg. 169/03 (Ontario Drinking Water Quality Standards) made under the Safe Drinking Water Act, 2002. Water storage and distribution systems used in the meat plant must prevent contamination of the water. It is essential that the plant be provided with a supply of hot and cold potable water with adequate pressure and in quantities sufficient for all operational purposes. The appropriate temperature range of water for a meat plant is determined by operational requirements. For pre-rinsing and cleaning operations, potable water at a temperature ranging from 43-50 degrees Celsius (110-122°F) can be used. Such a temperature range will not denature the proteins on surfaces and most animal fats will dissolve. For flood sanitizing, water may be used at even lower temperatures. In either case, the manufacturer’s instruction for the cleaning chemicals should be consulted. Water for hand washing should be in the temperature range of 35 degrees Celsius to 43 degrees Celsius.

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

(C9.05.03.01.01) the water used at the meat plant is potable.

(C9.05.03.01.02) the water quantity and pressure are adequate for all operations.

(C9.05.03.01.03) the water is stored and distributed in a manner that prevents the contamination of the water.

(C9.05.03.01.04) the temperature is appropriate for the activity for which the water is used.

Reference No.: C9.05.03.02 Ice standards

Element: Ice standards
Factor: Standards for water used
Area: Water used in meat plants
Component: Food safety
Revision date: November 12, 2016
Last version: July 1, 2011

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 34 (2)

  1. (2) The operator of a meat plant shall ensure that all ice used at the plant is,
    1. made with potable water;
    2. free of toxic substances;
    3. handled in a manner that prevents its contamination;
    4. stored in a manner that prevents its contamination; and
    5. without limiting the generality of clause (d), stored in covered containers that are,
      1. used solely for storing ice,
      2. clearly marked as ice storage containers, and
      3. cleaned and sanitized immediately before each refilling.

Rationale:

Ice is widely used for chilling purposes and in formulating emulsified or other comminuted meat products. Ice must be produced from potable water that meets the standards set out in Schedules 1, 2 and 3 of O. Reg. 169/03 (Ontario Drinking Water Quality Standards) made under the Safe Drinking Water Act, 2002 and stored and handled in a clean and sanitary manner. Ice manufactured within the plant must be made from potable water in equipment that is kept clean and produces ice of acceptable bacteriological quality. This includes “Homemade” ice that is produced by means other than ice making equipment. “Homemade” ice must be made and stored in containers specifically marked and used for that purpose only. Containers must be covered to prevent contamination and cleaned and sanitized after each use. Ice purchased from a commercial source must be certified to ensure that it is manufactured from potable water and meets the same standards of bacteriological quality as ice manufactured in the plant. The operator should ensure that ice purchased is supplied by a reputable manufacturer and should obtain a certificate of its quality, or monitor the quality as received.

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

(C9.05.03.02.01) removed

(C9.05.03.02.02) the ice is made with potable water.

(C9.05.03.02.03) ice is made, stored and handled in a clean and sanitary manner.

(C9.05.03.02.04) removed

Reference No.: C9.05.03.03 Steam standards

Element: Steam standards
Factor: Standards for water used
Area: Water used in meat plants
Component: Food safety
Revision date: July 1, 2011
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 34 (3)(a)(b)(c)

  1. (3) The operator of a meat plant shall ensure that all steam used at the plant that may come into contact with a carcass, a part of a carcass, a meat product, an ingredient, packaging material or a food contact surface is,
    1. generated from potable water;
    2. free of toxic substances; and
    3. adequate in pressure to serve the needs of the plant.

Rationale:

Steam may be used in many ways in a meat plant. Non-potable water is used in boiler systems to generate steam which in turn heats potable water to create a secondary steam. Steam that comes into contact with meat products or food contact surfaces, such as that used in cooking equipment, must be generated from potable water and be free of toxic substances so that it does not contaminate the meat product or food contact surface. Steam generated from potable water may be used to heat water for hand washing sinks, cook baths, and to heat sanitizer water to 82 degrees Celsius . Steam from potable water may also be used as live steam for cleaning. The water used in boilers does not need to be potable provided that neither the water nor the steam generated comes into contact with meat products or food contact surfaces. Chemicals may be used in combination with non-potable water in boiler systems used to generate steam for various applications in a meat plant. Care should be taken to ensure that these chemicals are used according to the manufacturer’s instructions and that they do not pose a risk to meat products. Note that chemical usage and storage are discussed in MPG C9.06.08.01. When steam is used for any purpose in a plant, it should be adequate in pressure to serve the needs of the plant.

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

(C9.05.03.03.01) steam used at the plant, that may come into contact with a carcass, a part of a carcass, a meat product, an ingredient, packaging material or a food contact surface, is generated from potable water and is free of toxic substances.

(C9.05.03.03.02) removed

(C9.05.03.03.03) steam is adequate in pressure to serve the needs of the plant.

Reference No.: C9.05.04.01 Water treatment system

Element: Water treatment system
Factor: Water treatment
Area: Water used in 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. 37

  1. (1) The operator of a meat plant shall ensure that all drinking water used at the plant that is not from any of the sources described in subsection (2) is disinfected using water disinfection equipment that is designed and constructed to be capable of producing water that meets the standards prescribed as the drinking-water quality standards for the purpose of the Safe Drinking Water Act, 2002.

    (2) The sources mentioned in subsection (1) are drinking-water systems to which Ontario Regulation 170/03 (Drinking Water Systems), made under the Safe Drinking Water Act, 2002, applies.

    (3) If drinking water supplied to a meat plant is from a system described in subsection (2), the owner of the system shall, upon request of a director, provide to the director any of the information that section 12 of Ontario Regulation 170/03 (Drinking Water Systems) made under the Safe Drinking Water Act, 2002 requires the owner to make available for inspection.

Rationale:

Water originating from wells or other sources not set out in s. 37(2) must be disinfected so that water meets the standards prescribed by the Safe Drinking Water Act, 2002. This requires continuous disinfection while the water system is in operation. Ideally, the system should be equipped to monitor and record levels of the disinfection agent(s), ensuring that the treatment is applied at sufficient levels to produce safe water. Routine maintenance on the system by the operator and records of maintenance are essential. The methods approved for continuous disinfection include addition of chlorine, ultraviolet light treatment or by ozonation. Chlorination and ozonation both provide a means of continuous monitoring. When using chlorination as the disinfection method, refer to the Procedure for Disinfection of Drinking Water for the allowable limits of free available chlorine. Other water quality problems may also be important because they may interfere with bacteriological treatment methods. Problems of turbidity, excessive hardness and presence of undesirable mineral elements such as iron or sulphur in excessive quantities may interfere with the treatment method. Correction of these conditions may be required as part of an overall water treatment program. A comprehensive water analysis will reveal the extent of these problems, and is required in choosing a comprehensive water treatment process. Water must be filtered before treatment with ultraviolet light.

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

(C9.05.04.01.01) the water used at the plant has been disinfected either at the plant or at the source.

(C9.05.04.01.02) the water disinfection equipment used at the plant has been designed and constructed to be capable of producing water that meets the required standard for potable water.

Reference No.: C9.05.05.01 Treatment system operation

Element: Treatment system operation
Factor: Operation of equipment
Area: Water used in 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. 39, 46 (1)(2)(b)

  1. The operator of a meat plant shall ensure that any water disinfection or water treatment equipment used at the plant is operated and maintained in accordance with the manufacturer’s instructions.
  2. (1) The operator of a meat plant shall establish and maintain a written maintenance program for the premises, equipment and utensils of the plant.
    (2) The maintenance program shall include,
    1. effective measures to prevent contamination of the premises, equipment, utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the plant, including effective schedules, procedures and methods for,
      1. ensuring that meat products are not contaminated, and
      2. ensuring the supply of potable water.

Rationale:

Since water may be easily contaminated by environmental conditions, continuous disinfection systems are required to ensure the bacteriological safety of rural water supplies. For effective treatment, a water treatment system must be operated and maintained in accordance with the manufacturer’s instructions. Monitoring the system by testing or verifying system functionality on a daily basis and maintaining accurate records (logs) of disinfection agent(s) (and residuals, if applicable) helps to ensure continuous functionality of the system. The daily log should contain records of daily testing as well as system maintenance and servicing activities. Results of testing or verification of system functionality are required prior to commencement of processing activities on a daily basis. The operator must be knowledgeable about disinfection systems and monitoring devices and maintaining these in good working order. An acceptable chlorine test method must be used when chlorine is the disinfectant and the free available chlorine should be tested and recorded by the operator at least daily in the plant log book. Chlorine test kits for pools are not permitted as they do not provide the level of precision required. The daily log must be available for inspection by the inspector.

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

(C9.05.05.01.01) the water disinfection or treatment equipment is operated and maintained in accordance with the manufacturer’s instructions.

(C9.05.05.01.02) the written maintenance program contains effective measures to prevent contamination and ensure the supply of potable water.

(C9.05.05.01.03) records indicate that water treatment equipment is monitored at least daily for functionality and effectiveness.

Reference No.: C9.05.06.01 Re-use of water

Element: Re-use of water
Factor: Re-use of water
Area: Water used in 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. 41 (1)(2)(3)(4)

  1. (1) The operator of a meat plant shall ensure that no water is re-used at the plant unless a director is satisfied that the re-use of the water will not contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and has approved the re-use in writing.

    (2) The director can attach conditions to an approval given under subsection (1) if the conditions relate to avoiding having the re-use of water contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and the operator shall comply with the conditions.

    (3) Subsection (1) does not apply to container cooling water that meets the requirements of clause 99 (4) (l).

    (4) If a director provides written approval to re-use water at the plant, the re-used water may be non-potable, despite section 34, if the director is satisfied that using non-potable water will not contaminate carcasses, parts of carcasses, meat products, ingredients or packaging materials at the plant and indicates in the approval that the re-used water may be non-potable.

Rationale:

The director has authority to provide written approval for the re-use of water in meat plants, if satisfied that the re-use of water will not contaminate carcasses, parts carcases, meat products ingredients or packaging. The onus is on the operator to demonstrate to the director that the re-use of water will not lead to contamination. To avoid contamination, the director may impose conditions on the re-use of water, which must be followed by the operator. Director approval for re-use of water is not required for container cooling water used in thermal processing that meets the requirements of s. 99 (4).

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

(C9.05.06.01.01) the operator of a meat plant has written approval from a director to re-use water and the operator complies with the conditions attached to the approval.

(C9.05.06.01.02) removed