Part 6: Operation of meat plants

Reference No.: C9.06.01.01 Provision for inspectors to perform functions and duties

Element: Provision for inspectors to perform functions and duties
Factor: Condition of plant
Area: Operation of 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. 42 (b)

41. The operator of a meat plant shall ensure that it is operated and maintained in a manner that,(b) allows for inspectors to effectively perform their functions and duties.

Rationale:

In the course of their duties, inspectors conduct comprehensive and detailed inspections and this requires that adequate space be provided. Adequate space around operations is crucial so that the inspector may conduct inspection activities safely and without hindrance. All rooms and areas must be accessible and good housekeeping practices should be employed by plant personnel as the meat plant must be maintained in a manner that allows inspectors to safely move about the premises to perform their inspection tasks.

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

(C9.06.01.01.01) the operator ensures that operations allow inspectors to effectively perform their functions and duties in all areas of the plant.

Reference No.: C9.06.01.02 Pre-operational inspection

Element: Pre-operational inspection
Factor: Condition of plant
Area: Operation 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. : s. 42(a)(b), 47 (6), 51 (1.1)(1.2)

42. An 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; and
    2. allows for inspectors to effectively perform their functions and duties.

47. (6) The operator shall ensure that for each day the plant operates, and before beginning operations on that day, the operator or plant employees shall conduct a pre-operational inspection of the premises, equipment and utensils of the plant to ensure that the plant complies with its sanitation program.

51. (1.1) The operator of a meat plant shall ensure that the temperature of every refrigeration and freezing facility required under section 30 is recorded during the pre-operational inspection conducted each day under subsection 47 (6).
    
    (1.2) The operator shall keep the written records required by subsection (1.1) at the plant at least until the anniversary of the date on which they are made.

Rationale:

Hazards may arise from poor sanitation, housekeeping or the physical conditions at a plant, or from the improper operation of equipment or poorly equipped facilities. To minimize hazards, it is essential that a pre-operational inspection be conducted by the operator or an employee daily before operations commence. A record of such inspections must be maintained. Records may be used to determine trends and also in the case of a food safety issue. A standard checklist will assist in conducting such inspections, and will ensure consistency. Employees conducting such inspections should be trained in the correct procedures, and inspections should include all areas of the plant, including equipment, and should address such conditions as sanitation; physical conditions including light, temperature, excess humidity which may lead to condensation; housekeeping; hand washing and washroom facilities, including provision of soap and towels; condition and function of sanitizers; water quality, quantity and treatment, and any other conditions and equipment that are necessary for hygienic operation of the plant.

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

(C9.06.01.02.01) pre-operational inspections are conducted on a daily basis by the operator or an employee and records of these inspections are maintained.

(C9.06.01.02.02) pre-operational inspections include all areas and equipment.

Reference No.: C9.06.02.01 Use as a dwelling

Element: Use as a dwelling
Factor: Living or sleeping quarters
Area: Operation 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. 43

43. No person shall use, as a dwelling, any room or area that forms part of or opens 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. There is a risk of contamination when a person uses a meat plant as a residence or there is direct access from the meat plant to a living space. Refer also to C9.04.02.01.

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

(C9.06.02.01.01) no person uses any room or area that forms part of or opens directly into a meat plant as a dwelling.

Reference No.: C9.06.03.01 Presence of non-food animals

Element: Presence of non-food animals
Factor: Restricted access
Area: Operation 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. 44 (1)(2)(3)(4)

1. (1) Subject to subsections (2) and (4), no person shall permit any animal, other than a food animal that is to be slaughtered or euthanized in accordance with this Regulation, to be in any room or area of the meat plant.
1. A service dog serving as a guide for a blind person or for a person with another medical disability who requires the use of the dog as a guide is permitted to be in an area of the meat plant,
   1. where food is served, sold or offered for sale to consumers; or
   2. that does not contain food animals and that is not used for the receiving, processing, packaging, labelling, shipping, handling or storing of carcasses, parts of carcasses or meat products.
2. For the purposes of subsection (2), a dog is a service dog for a person with a medical disability if,
   1. it is readily apparent to an average person that the dog functions as a guide for the person; or
   2. the person can provide, on request, a letter from a physician or nurse confirming that the person requires the use of the dog as a guide.
3. The operator of a meat plant may keep one or more guard animals on the plant premises if the operator ensures that,
   1. the guard animals are not permitted to enter the plant buildings or any other area of the premises that contains food animals or where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, handled or stored; and
   2. the guard animals are kept under appropriate restraints, so that their presence at the premises does not intimidate or otherwise impede inspectors from gaining access to plant facilities and operations or effectively performing their functions and duties under the Act and this Regulation.

Rationale:

The entry of non-food animals and pets into a meat plant constitutes a major food safety hazard. The operator is required to ensure that meat products are produced and processed in an environment free of biological, chemical and physical sources of contamination. Many infectious agents can be directly or indirectly transmitted by pets and birds to food. For instance, Toxoplasmosis, a disease of cats, dogs and birds, caused by a protozoan parasite, is transmitted when these animals shed oocysts in the faeces and may contaminate food. Therefore, it is essential that pets and other non-food animals with the exception of service and guard animals, are kept out of all areas of meat and poultry plants where their faeces could potentially contaminate meat or meat products and the general environment. When service and guard dogs are present, they must not contaminate premises or meat products at the meat plant. Guard dogs must be restrained whenever personnel are at the meat plant, and are not permitted to enter the meat plant at any time. Service animals, such as guide dogs, should only be present in the retail area where food is served or sold. Like guard dogs, they are not permitted in any other area of the plant.

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

(C9.06.03.01.01) pets and other non-food animals are not allowed in the plant or on the premises of the plant.

(C9.06.03.01.02) service animals are restricted to retail and foodservice areas.

(C9.06.03.01.03) service animals are not present in any areas where food animals are present or areas used for receiving, processing, packaging, labelling, shipping, handling or storing of carcasses, parts of carcasses or meat products.

(C9.06.03.01.04) guard animals are restricted to outside premises, are restrained and do not intimidate or otherwise impede inspectors.

Reference No.: C9.06.04.01 Maintenance of premises, equipment and utensils

Element: Maintenance of premises, equipment and utensils
Factor: Premises and equipment
Area: Operation 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. 42 (a), 45 (1), 46 (1)

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.

45. (1) The operator of a meat plant shall ensure that the premises, equipment and utensils of the plant are maintained in good repair, in such a way as to minimize the risk of contamination of carcasses, parts of carcasses and meat products at the plant.

46. (1) The operator of a meat plant shall establish and maintain a written maintenance program for the premises, equipment and utensils of the plant.

Rationale:

Equipment used for slaughter, dressing and handling meat and meat products must be maintained in a satisfactory operating condition to avoid contamination of carcasses, parts of carcasses and meat products due to malfunction. Equipment must be maintained in a manner that ensures consistent and effective operation and prevents conditions such as leakage of lubricating fluids, metal filings from poorly functioning equipment and production of dust, gases and other noxious contaminants. A written preventive maintenance program is essential to outline effective policies and procedures to ensure that equipment and devices that may impact on food safety function as intended and protect the safety and suitability of food. The program should include the roles, responsibilities, frequencies and instructions to prevent equipment failure, ineffective operation or development of undesirable conditions, as well as the records required. The frequency of maintenance activities is largely dependent on extent of use, but may also reflect the conditions of use as well as the nature, durability and design of the equipment.

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

(C9.06.04.01.01) the premises, equipment and utensils are maintained in good repair.

Reference No.: C9.06.05.01 Written maintenance program

Element: Written maintenance program
Factor: Maintenance program
Area: Operation 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. 46 46(1)(2)(a)(b)(i)(ii)(3)(4)(5)(6)(7)

46. (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 schedules, procedures and methods for maintaining the premises, equipment and utensils of the plant in good repair; and
    2. 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.

    (3) The operator shall ensure that the maintenance program is implemented and complied with.

    (4) The operator shall ensure that the implementation and results of the maintenance program are regularly monitored to ensure that the program is complied with and is effective.

    (5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.

    (6) The operator shall keep the written records required by subsection (5) at the plant at least until the anniversary of the date on which they are made.

    (7) The operator shall make the changes to the maintenance program that are necessary to ensure that it continues to meet the requirements of this section.

Rationale:

Improperly maintained equipment can lead to contamination of food, ingredients or packaging materials. Deteriorating or poorly maintained equipment (e.g. pitted, cracked) can present physical hazards (e.g. flaking metal, nuts, bolts) or provide areas for bacterial growth. Over-lubrication of equipment can cause chemical contamination. When equipment is not regularly maintained on a proactive basis, breakdowns may occur without warning, and may cause contamination of food. To prevent this, developing a written maintenance program and updating as required is essential. Such a program should outline effective policies and procedures to ensure that equipment and devices that may impact on food safety function as intended and protect the safety and suitability of food. The program should include roles, responsibilities, frequencies and instructions for effective preventive maintenance activities and records to be completed and maintained. The written program should document up to date procedures, schedules and methods for maintenance of all pieces of equipment. Records of maintenance activities should be recorded on the day that they are completed and maintained for one year. The program should specify effective measures to prevent contamination of meat products during maintenance and repair activities.

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

(C9.06.05.01.01) a written maintenance program has been developed for all equipment.

(C9.06.05.01.02) up to date procedures, schedules and methods are included in the written maintenance program.

(C9.06.05.01.03) maintenance activities for premises, equipment and utensils are recorded on the day that they are completed and retained for one year.

(C9.06.05.01.04) the written program specifies effective measures to prevent contamination of carcasses, parts of carcasses and meat products during maintenance and repair activities.

Reference No.: C9.06.06.01 Sanitation program and procedures

Element: Sanitation program and procedures
Factor: Sanitation program
Area: Operation of meat plants
Component: Food safety
Revision date: August 1, 2013
Last version: March 1, 2009

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 42 (a), 45 (2), 47, 50 (1)(2)(3)(4)

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.

45. (2) The operator of a meat plant shall ensure that the facilities, equipment and utensils of the plant are maintained in a sanitary condition.

47. (1) The operator of a meat plant shall establish and maintain a written sanitation program for the premises, equipment and utensils of the plant.
    
    (2) The sanitation program shall include 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 schedules, procedures and measures to ensure the effective cleaning and sanitation of the premises, equipment and utensils of the plant.
    
    (3) The operator shall ensure that the sanitation program is implemented and complied with.
    
    (4) The operator shall ensure that implementation and results of the sanitation program are regularly monitored to ensure that the program is complied with and is effective.
    
    (5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.
    
    (6) The operator shall ensure that for each day the plant operates, and before beginning operations on that day, the operator or plant employees shall conduct a pre-operational inspection of the premises, equipment and utensils of the plant to ensure that the plant complies with its sanitation program.
    
    (7) The operator shall ensure that written records of the results of each pre-operational inspection mentioned in subsection (6) are made at the time of the inspection.
    
    (8) The operator shall ensure that operations at the plant do not commence until the plant complies with its sanitation program.
    
    (9) The operator shall keep all written records required by subsection (5) or (7) at the plant at least until the anniversary of the date on which they are made.
    
    (10) The operator shall make the changes to the sanitation program that are necessary to ensure that it continues to meet the requirements of this section.

50. (1) The operator of a meat plant shall ensure that the facilities, equipment and utensils in the killing room or the rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, stored or otherwise handled are, as often as is necessary to maintain a hygienic environment and to prevent the contamination of food, thoroughly cleaned with hot water and detergent, rinsed with potable water and sanitized.
    
    (2) If it is necessary to do so to ensure that the carcasses, parts of carcasses, meat products or ingredients are not contaminated, the operator shall ensure that carcasses, parts of carcasses, meat products and ingredients are removed or properly protected before the cleaning and sanitizing mentioned in subsection (1) is done and before maintenance of the plant, including the servicing of equipment, is undertaken.
    
    (3) The operator shall ensure that equipment, utensils and food contact surfaces that have been in contact with contaminated material are immediately and effectively cleaned and sanitized.
    
    (4) The operator shall ensure that facilities, equipment and utensils are effectively cleaned and sanitized at the end of each working day or, if there is more than one shift in a working day, at the end of each shift.

Rationale:

Food residues (meat waste and fat) and dirt on equipment, utensils and food contact surfaces are a source of contaminants in a meat plant. Improper or inadequate sanitation activities can lead to contamination of food, ingredients and packaging materials. During plant operations, the accumulation of this material should be prevented as much as practically possible. A meat plant must have a plant specific written sanitation program that contains schedules, procedures and measures for cleaning and sanitizing all parts of the plant, all pieces of equipment and utensils. The program should be reviewed when there are changes to the premises, procedures, equipment, cleaning or sanitizing chemicals, etc. and updated as necessary to ensure that it accurately reflects the plant’s sanitation activities. Written records of sanitation monitoring, such as pre-operational inspections, confirm and can demonstrate at a future time that cleaning and sanitation have been completed. This documentation must be recorded on the day that the activity is performed and kept for one year. The plant operator must provide janitorial services (floor cleaning waste removal, etc.) to maintain a satisfactory level of hygiene during operations. All equipment, utensils and food contact surfaces that come into contact with contaminated material must be immediately and effectively cleaned and sanitized. All facilities, equipment and utensils must be cleaned and sanitized at the end of each working day or, if there is more than one shift, at the end of each shift. If it is necessary to prevent contamination, carcasses, parts of carcasses, meat products or ingredients must be removed or protected before cleaning and sanitation procedures begin. The application of the sanitation program in the plant should be an ongoing component of staff training as it helps to ensure that procedures can be carried out in a consistent manner and at an appropriate frequency regardless of changes in personnel and supervisory staff.

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

(C9.06.06.01.01) the plant has a written sanitation program that prevents contamination and contains schedules, procedures and measures for effective cleaning and sanitizing of all parts of the plant and all pieces of equipment and utensils.

(C9.06.06.01.02) removed

(C9.06.06.01.03) facilities, equipment and utensils in the killing room or rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, stored or otherwise handled are, as often as is necessary to maintain a hygienic environment and to prevent the contamination of food, thoroughly cleaned with hot water and detergent, rinsed with potable water and sanitized

(C9.06.06.01.04) sanitation activities for premises, equipment and utensils are recorded on the day that they are performed and records are retained for one year.

(C9.06.06.01.05) the facilities, equipment and utensils of the plant are maintained in a sanitary condition.

(C9.06.06.01.06) the sanitation program is implemented and complied with.

(C9.06.06.01.07) cleaning and sanitizing procedures are not carried out during food handling operations, unless these procedures will not compromise food safety; carcasses, parts of carcasses, meat products and ingredients are removed or properly protected before the cleaning and sanitizing.

(C9.06.06.01.08) equipment, utensils and food contact surfaces that have been in contact with contaminated material are immediately and effectively cleaned and sanitized.

(C9.06.06.01.09) utensils, facilities and equipment are effectively cleaned and sanitized at the end of each working day or, if there is more than one shift in a working day, at the end of each shift.

Reference No.: C9.06.07.01 Pest control program

Element: Pest control program
Factor: Pest control
Area: Operation of meat plants
Component: Food safety
Revision date: July 1, 2011
Last version: April 1, 2010

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 48

48. (1) The operator of a meat plant shall establish and maintain a written pest control program for the premises of the plant.
    
    (2) The pest control program shall include effective measures, including effective schedules, procedures and methods, to prevent the contamination, by pests, of the premises, equipment and utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the premises.
    
    (3) The operator shall ensure that the pest control program is implemented and complied with.
    
    (4) The operator shall ensure that the implementation and results of the pest control program are regularly monitored to ensure that the pest control program is complied with and is effective.
    
    (5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.
    
    (6) The operator shall keep all written records required by subsection (5) at the plant at least until the anniversary of the date on which they are made.
    
    (7) The operator shall make the changes to the pest control program that are necessary to ensure that it continues to meet the requirements of this section.

Rationale:

Insects, rodents and non-food animals such as birds, other than those intended for slaughter, are considered pests because they can contaminate food, food contact surfaces and the plant environment. Pests can be controlled through adequate construction (which eliminates points of entry), the use of a variety of screening/protection devices, elimination of nearby breeding grounds, adequate lighting, absence of food scraps and by ensuring cleanliness and good housekeeping practices at the plant and surrounding premises. The plant must have a documented pest control program which outlines pest control policies and procedures. The program should identify the employee responsible for pest control and, if applicable, the name of the external pest control provider. The list of chemicals used, the concentration, the location of use and the method and frequency of application should all be identified and recorded. The program should document the locations and type of trap/bait stations being used and storage conditions for any pest control products being used. It should describe the type and frequency of monitoring activities such as visual flashlight inspections, and the persons responsible. The program should identify the record-keeping requirements for ongoing pest control activities such as application of pesticides and monitoring. Records must be made on the day of monitoring and kept for at least one year. The pest control program must also document corrective actions to be taken if monitoring procedures demonstrate that pests are present. The program should describe measures to be taken to ensure that the plant, and any outside contractor, complies with pest control statutes and regulations, including the requirements that only registered pesticides, approved for use at meat plants, are used, that treatments are applied in a manner that ensures that maximum residue limits are not exceeded and that poisonous rodenticides are not used in the plant. In a meat plant, uncontrolled pests are a considerable concern. Evidence of uncontrolled pests may include, but is not limited to: gnaw marks, droppings, nests, colonies, insect swarms, maggots, live sightings of rodents or non-food animals in any area of the meat plant and live sightings of insects in direct product areas of the meat plant. Direct product areas include areas where ingredients, carcasses, parts of carcasses or meat products derived from food animals are produced, processed, packaged, labelled, handled, stored, distributed or sold. Trends in evidence of pests must also be considered; persistent findings or an increase in findings may indicate uncontrolled pest activity. Note that when any evidence of rodent presence or activity is identified in any area of the meat plant, inspection staff must refer to Meat Program Protocol 04.05 Pest Control Policy.

Further evidence of uncontrolled pests includes an ineffective pest control program or a program that is not fully implemented or complied with. For example, if records have not been kept at the stated frequency or no records have been kept.

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

(C9.06.07.01.01) there is a written pest control program that is current, plant specific and contains schedules, procedures and measures for controlling pests in all areas of the premises, including monitoring procedures and corrective actions.

(C9.06.07.01.02) pest control records accurately reflect the implementation of the pest control program and results of monitoring.

(C9.06.07.01.03) records are made on the day of monitoring and kept for at least one year.

(C9.06.07.01.04) there is no evidence of uncontrolled pests in the meat plant.

(C9.06.07.01.05) pest control chemicals used are registered and suitable for use at a food plant.

Reference No.: C9.06.08.01 Chemical usage and storage

Element: Chemical usage and storage
Factor: Handling and storage
Area: Operation of meat plants
Component: Food safety
Revision date: April 1, 2019
Last version: April 1, 2010

Authoritative Source:

Food Safety and Quality Act, 2001; O. Reg. 31/05: s. 49

49. (1) The operator of a meat plant shall ensure that the only materials, coatings and chemical agents used in the killing room or the rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are received, processed, packaged, labelled, shipped, stored or otherwise handled are durable and free from constituents that are likely to contaminate carcasses, parts of carcasses, meat products or ingredients.
    
    (2) The operator shall ensure that the materials, coatings or chemical agents that are used in the plant are,
    1. stored separately in their original containers bearing their original labels and in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients; and
    2. used in accordance with the manufacturer’s directions, by a person trained in their use, and in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients.

Rationale:

Materials, coatings or chemical agents, which include processing aids, cleaners, disinfectants, sanitizers as well as coatings and joint sealants, may be used in the routine sanitation and maintenance of plant equipment and utensils. These non-food chemical products may be a source of hazards to meat products, food contact surfaces and packaging materials, therefore, it is essential to ensure that all non-food chemical products coming into contact, or incidental contact, with food or food contact surfaces are safe and/or suitable for use as intended.

Non-food chemical products must be effective for their intended purpose, and used according to manufacturer’s instructions. A list of chemicals and Safety Data Sheets must also be maintained at the plant for any hazardous chemicals, as defined by the Hazardous Products Act and Regulations, in use. The operator is responsible for demonstrating that the materials, coatings or chemical agents they are using are acceptable and suitable for the intended use in the meat plant. Options available to the operator include the use of non-food chemical products that are acceptable for use in a food plant, which are listed in the Canadian Food Inspection Agency’s Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. As this reference listing is no longer maintained, the operator may instead request from their supplier a Letter of Acceptance provided by the CFIA, a Letter of No Objection provided by Health Canada, or a supplier Letter of Guarantee.

Chemicals must either be stored in their original containers with their original label, or in containers properly labelled to comply with WHMIS requirements. Non-food chemical products of all types must be stored in a manner that prevents contamination of meat products and must be suitable for their intended purpose.

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

(C9.06.08.01.01) removed

(C9.06.08.01.02) chemicals are used according to manufacturer’s instructions.

(C9.06.08.01.03) all chemicals are stored in their original containers, or in properly labelled containers stored separately and in a manner that prevents contamination of carcasses, parts of carcasses, meat products and ingredients.

Reference No.: C9.06.09.01 Product flow

Element: Product flow
Factor: Product movement
Area: Operation 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. 42 (a), 55 (c)

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; and

55. The operator of a meat plant shall ensure that,
    3. in the normal course of the operation of the plant, the product flow moves,
       1. in a single direction, from raw to finish, or
       2. in a pattern that otherwise minimizes the potential for contamination of carcasses, parts of carcasses and meat products.

Rationale:

In the normal course of operations, meat plants must have a product flow that moves in a single direction, from a raw to finished state, in a pattern that minimizes the potential for cross-contamination of carcasses, parts of carcasses and meat products. Assessing the product flow in a plant can be conducted through analyzing the process steps, along with reviewing the floor plan of the plant and employee movement, to ensure finished product is not back-tracking through a raw area, or crossing-over with raw products. Operational controls may be implemented so that incompatible activities do not occur in the same location, at the same time, particularly in plants where the physical layout makes complete segregation challenging. For example, an operational control may be implemented if there is a central packaging area used to package both raw and ready-to-eat products, as direct or indirect contact between raw and ready-to-eat products is hard to avoid even if separate packaging equipment is used. Another example is a meat plant that has a shared shipping/receiving area. An operational control can be implemented to ensure that raw and finished products are always separated, and raw product is not received in the presence of finished products, or vice versa. Although operational controls may be sufficient in the short term, ultimately plants should aim to achieve a physical layout that supports hygienic product flow.

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

(C9.06.09.01.01) operations at the plant allow product to flow in a single direction from a raw to finished state, in a pattern that otherwise minimizes the potential for contamination of carcasses, parts of carcasses and meat products.

Reference No.: C9.06.10.01 Equipment for inedible material

Element: Equipment for inedible material
Factor: Cleaning and sanitizing
Area: Operation 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. 50 (6)

50. (6) The operator shall ensure that equipment that is used to collect or convey inedible material within a meat plant is,
    1. marked to indicate its intended use and not used for any other purpose;
    2. effectively cleaned and sanitized immediately before leaving an inedible materials room and entering any other area of the plant or at any time when necessary to avoid contamination of carcasses, parts of carcasses or meat products;
    3. kept in good repair; and
    4. kept in a storage room or area provided for that purpose.

Rationale:

Equipment such as containers used for collecting and storing inedible materials must be kept in good condition, properly marked, and effectively sanitized to minimize the potential for misuse with meat or meat products. Equipment maintained in good condition allows proper function and supports cleaning and sanitation. Using clear and distinct markings to identify inedible material, such as a colour coding system as an example, may prevent misuse of containers and result in the contamination of other material. Storing equipment in a room or area specifically for this purpose assists in cross-contamination or misuse of the equipment for inappropriate other purposes. Containers with tight fitting lids may assist in preventing odour from such material attracting insects and rodents which may be a source of disease causing bacteria or other micro-organisms.

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

(C9.06.10.01.01) equipment for handling inedible material and not used for any other purpose is clearly marked or identified.

(C9.06.10.01.02) equipment for handling inedible material is effectively cleaned and sanitized, kept in good repair and properly stored.

(C9.06.10.01.03) removed

Reference No.: S9.06.10.02 Crate cleaning and sanitizing

Element: Crate cleaning and sanitizing
Factor: Cleaning and sanitizing
Area: Operation 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. 29 (5)(d), 50 (7)

29. (5) In addition to subsection (4), a crate used for rabbits and birds other than ratites in a slaughter plant shall be,
    4. capable of being cleaned and disinfected.

50. (7) The operator shall ensure that a crate or other container used to transport live birds or rabbits to the plant is effectively cleaned and sanitized in an appropriate area,
    1. before the crate or container leaves the plant, if it is immediately removed from the plant; and
    2. before the crate or container is moved to any other area of the plant, otherwise.

Rationale:

Live birds and rabbits are normally transported in crates or bins. Crates used for this purpose are made of wood or plastic. However, each type has its own merits, advantages and disadvantages. Crates made from wood absorb moisture easily, therefore are difficult to maintain. Wood is easily damaged, resulting in cracks and crevices that harbour micro-organisms and this makes it difficult to clean. On the other hand, plastic is generally smooth and impervious, but can become scratched, scored and pitted, which makes it difficult to clean. It is essential when birds or rabbits are transported in crates, the design, construction and state of repair allow the birds or rabbits to be loaded, conveyed and removed without injury. Birds or rabbits should be loaded only into clean transporting crates and clean vehicles. The crates and containers must be cleaned and sanitized after each use. It is vitally important to the poultry industry that crates be effectively cleaned and sanitized before leaving the plant.

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

(S9.06.10.02.01) crates for live birds and rabbits are effectively cleaned and sanitized before removal from the plant or before being moved to another area in the plant for storage.

Reference No.: C9.06.11.01 Temperature of meat processing rooms

Element: Temperature of meat processing rooms
Factor: Temperature and humidity of rooms
Area: Operation of meat plants
Component: Food safety
Revision date: August 1, 2013
Last version: April 1, 2010

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 51 (2)(3)(5)

51. (2) Subject to subsection (3), the operator shall not permit the temperature to exceed 10 degrees Celsius in rooms or areas of the plant where meat products are processed, packaged, labelled or otherwise handled and where a low temperature is required for the preservation of the products.
    
    (3) If the temperature exceeds 10 degrees Celsius in rooms or areas of the plant where meat products are processed, packaged, labelled or otherwise handled and where a low temperature is required for the preservation of the products, the operator shall,
    1. not permit the internal temperature of the products to exceed 10 degrees Celsius; and
    2. have the rooms or areas and the equipment and utensils used in them effectively cleaned and sanitized every four hours.

    (5) The operator shall ensure that the temperature and humidity of every room at the plant where meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled are controlled to prevent the formation of condensation on the walls and ceilings of the room and equipment used in the room.

Rationale:

Meat and meat products are perishables, so special care and handling must be exercised during all operations. The refrigeration of processing areas to 10 degrees Celsius in a plant is essential because temperature is one of the most important environmental factors influencing the growth and activity of micro-organisms. The processing area of the plant handles meat in a physical state that is vulnerable to microbial growth. Breaking meat into smaller pieces may result in larger microbial loads because more surface area is exposed and available to water and oxygen penetration. If it is not possible to maintain temperature in processing areas at 10 degrees Celsius or less, it is essential that compensating controls be in place, such as cleaning and sanitizing the area every four hours. Such cleaning and sanitizing procedures should be included as part of the sanitation program and records of these activities should be maintained. The temperature of the meat being handled in a non-refrigerated area should be monitored to ensure that the internal temperature of the meat does not exceed 10 degrees Celsius. Time control is also important during all aspects of processing operations, particularly if the temperature of the processing area is not kept at less than 10 degrees Celsius. This includes the time for product preparation (e.g. boning, grinding, cutting, mixing) prior to the application of processing treatments such as cooking, curing, smoking, fermenting and drying. During preparation steps, efforts should be made to strictly control the amount of time that meat ingredients are exposed to temperatures above 4 degrees Celsius, and internal temperatures of meat ingredients should be monitored.

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

(C9.06.11.01.01) the temperature of the rooms or areas where meat products are processed, packaged, labelled or otherwise handled does not exceed 10 degrees Celsius, or rooms or areas are cleaned and sanitized every four hours.

(C9.06.11.01.02) where the temperature of the rooms or areas where meat products are processed, packaged, labelled or otherwise handled exceeds 10 degrees Celsius, the internal temperature of the meat does not exceed 10 degrees Celsius.

(C9.06.11.01.04) removed

Reference No.: C9.06.11.02 Freezer temperature and storage of frozen products

Element: Freezer temperature and storage of frozen products
Factor: Temperature and humidity of rooms
Area: Operation 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 (4)(b), 51 (1.1)(1.2)(4), 83 (4)(b)(5)(b)(7)

30. (4) A meat plant shall be equipped with,
    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.

51. (1.1) The operator of a meat plant shall ensure that the temperature of every refrigeration and freezing facility required under section 30 is recorded during the pre-operational inspection conducted each day under subsection 47 (6).
    
    (1.2) The operator shall keep the written records required by subsection (1.1) at the plant at least until the anniversary of the date on which they are made.
    
    (4) If carcasses, parts of carcasses or meat products are frozen, the operator shall ensure that the temperature of the freezer is maintained at minus 18 degrees Celsius or lower.

83. (4) Once a carcass or a part of a carcass has been cooled at a slaughter plant in accordance with subsections (1), (2) and (3), the operator of the slaughter plant shall ensure that, at all times while it is at the slaughter plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,
    2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.

    (5) Once a carcass or a part of a carcass is shipped from a slaughter plant to a free-standing meat plant in accordance with Part XIII, the operator of a free-standing meat plant who receives the carcass or part of the carcass shall ensure that, at all times while it is at the free-standing meat plant, the carcass, part of the carcass or any meat product derived from the carcass or part of the carcass is kept,

    2. frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.

    (7) Subsections (4), (5) and (6) do not apply to,

    1. a meat product during processing if the processing involves cooking, thermal processing or any other processing procedure requiring the application of heat to the product; or
    2. a shelf stable meat product.

Rationale:

Frozen products must be kept frozen in freezers maintained at minus 18 degrees Celsius or lower; at this temperature, water activity in meat is reduced to a level that inhibits microbial growth. It is important that temperatures remain stable, and thawing does not occur while products are kept in a freezer. When meat thaws, bacteria on the surface multiply rapidly as temperatures increase. The operator must monitor and record freezer temperatures either by continuous recording devices or other means of measuring during the pre-operational inspection.

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

(C9.06.11.02.01) the freezer temperature is maintained at minus 18 degrees Celsius or colder.

(C9.06.11.02.02) a record of freezer temperature monitoring is maintained at least until the anniversary of the date on which the record is made.

(C9.06.11.02.03) the temperature of the freezing facility is recorded during the pre-operational inspection conducted each day.

(C9.06.11.02.04) frozen products are kept frozen in a room that is maintained at a temperature of minus 18 degrees Celsius or less.

Reference No.: C9.06.11.03 Humidity control

Element: Humidity control
Factor: Temperature and humidity of rooms
Area: Operation 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. 45 (1), 51 (1)(5)

45. (1) The operator of a meat plant shall ensure that the premises, equipment and utensils of the plant are maintained in good repair, in such a way as to minimize the risk of contamination of carcasses, parts of carcasses and meat products at the plant.

51. (1) The operator of a meat plant shall ensure that no carcass, part of a carcass, meat product or ingredient is kept at the plant at a temperature or humidity level that may cause them to deteriorate or become unfit for human consumption.
    
    (5) The operator shall ensure that the temperature and humidity of every room at the plant where meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled are controlled to prevent the formation of condensation on the walls and ceilings of the room and the equipment used in the room.

Rationale:

Meat is susceptible to microbial growth unless it is maintained at temperatures of 4 degrees Celsius or colder and at a desirable humidity level appropriate for the intended purpose of the area. If the humidity is too high, it may cause condensation and, in coolers and drying rooms, may cause mould/fungus to grow. Moulds have branches and roots that are like very thin threads. Their roots may be difficult to see when it is growing on food and may penetrate very deeply into it. Therefore, moulds are very difficult to trim adequately. Mouldy meat products may also have invisible bacteria growing on them. Consequently, an appropriate humidity level is important to prevent weight loss and surface drying of unprotected product. When performing the primary chilling of freshly slaughtered carcasses, the relative humidity of the chill cooler is important. This is less so for secondary chilled storage of meat. When fresh meat is conveyed to the chill cooler, the warm and moist carcass provides ideal conditions for microbial growth. Therefore, quick chilling of carcasses is imperative. Quick chilling is attained by rapid circulation of cold air (between 2 and 10 degrees Celsius) and controlled humidity. A high level of relative humidity is essential when the velocity of air is high. For packaged product, temperature and packaging type and integrity are far more important factors in controlling deterioration than humidity level.

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

(C9.06.11.03.01) there is no evidence of condensation in rooms and areas of the plant where carcasses, parts of carcasses, meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled.

Reference No.: C9.06.12.01 Limit on contents of coolers

Element: Limit on contents of coolers
Factor: Crowding in coolers
Area: Operation of meat plants
Component: Food safety
Revision date: July 1, 2019
Last version: January 1, 2014

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 42 (b), 52

42. The operator of a meat plant shall ensure that it is operated and maintained in a manner that,
    2. allows for inspectors to effectively perform their functions and duties.

52. (1) An inspector may limit the number of carcasses, parts of carcasses and meat products placed in coolers at a meat plant so that,
    1. the temperature required by subsection 83 (4) and (5) for refrigeration can be maintained in the coolers; and
    2. inspectors have reasonable access to them.

    (2) If a limit is imposed on a meat plant under subsection (1), the operator of the plant shall ensure that the number of carcasses, parts of carcasses and meat products placed in coolers at the plant does not exceed the limit.

Rationale:

Cooling is essential to delay the growth of micro-organisms. As warm carcasses are placed in the cooler, the cooler temperature may increase. An inspector may place a limit on the number of dressed carcasses, parts of carcasses or meat products placed in a cooler to ensure that the cooler maintains appropriate temperatures for rapid cooling and refrigeration. An inspector may also place a limit on the number of dressed carcasses, parts of carcasses or meat products placed in a cooler to ensure the inspector has access to the carcasses, parts of carcasses and meat products and can perform their duties. The plant operator is responsible for ensuring the limit set by the inspector is not exceeded.

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

(C9.06.12.01.01) removed

(C9.06.12.01.02) removed

(C9.06.12.01.03) removed

(C9.06.12.01.04) meat products in the cooler(s) are accessible for inspection.

(C9.06.12.01.05) where a limit is imposed by an inspector on the number of carcasses, parts of carcasses or meat products in a cooler, the limit is not exceeded.

Reference No.: C9.06.13.01 False or misleading information

Element: False or misleading information
Factor: Records
Area: Operation of meat plants
Component: Food safety
Revision date: April 1, 2018
Last version: Not applicable

Authoritative Source:

Food Safety and Quality Act, 2001; s. 15 (5), and s. 24 (1) and (2) (a) (ii) and (f):

15. (5) No person shall obstruct an inspector who is exercising powers under this section or provide an inspector with false or misleading information.

24. (1) An inspector may, without warrant or court order, enter and inspect any premises in accordance with this section if,
    1. the inspector has reasonable grounds to believe that the premises is used for the purpose of carrying on a regulated activity; and
    2. the inspector is conducting the inspection for the purpose of determining whether a person is carrying on a regulated activity in accordance with this Act and the regulations. 2001, c. 20, s. 24 (1).

    (2) In an inspection under this section, an inspector may,

    1. demand the production of,
       2. any books, records or other documents related to the source, use or disposition of the thing mentioned in subclause (i) or copies of extracts from the books, records or other documents;
    6. inquire into all information, records and other matters that are relevant to any food, agricultural or aquatic commodity, agricultural input or other thing used in carrying on a regulated activity.

Food Safety and Quality Act, 2001; O. Reg. 31/05, s. 9

9. It is a condition of every licence issued under the Act, that the licensee,
   1. comply with the Act, this Regulation and every order or direction of a director or an inspector made under the Act; and
   2. ensure that the operation of the licensee’s meat plant is carried on in accordance with this Regulation and every order or direction of a director or inspector made under the Act.

Rationale:

The documentation of activities at a meat plant is a critical component to promoting food safety. Established written programs demonstrate that the meat plant is operated and maintained in a manner that facilitates the hygienic processing of carcasses, parts of carcasses and meat products. Food safety records provide the evidence that something did or did not actually take place. Records must always be completed with the purposeful intention to deliver honest and correct information. Falsification of records does not include accidental omissions of information. Food safety records must be completed at the time of any monitoring or testing, or as soon as possible thereafter, and the findings recorded must be factual and truthful. All records must be recorded to the accuracy of the monitoring or measuring device. The falsification of documentation or records of programs and processes could lead to public health and food safety issues and undermine consumer confidence in food safety measures. Falsification may occur when someone alters, conceals, destroys, or modifies a record to deceive or obstructs an inspector. Falsification of records includes, but is not limited to, making a false or misleading entry (for example: completing a checklist or a monitoring record before the activity actually happened), purposefully omitting to make an entry (for example: failing to record a deviation from a process and any corrective actions taken), and altering a record or the information contained therein for the purpose of deceiving an inspector or audits (for example: changing dates or other information recorded such as weights, temperatures, times, signature of sign-off authority, etc.).

The requirements referenced in this guideline will be met when:

(C9.06.13.01.01) Records (electronic, written or otherwise) are legible, complete and accurate.

(C9.06.13.01.02) Records are not falsified or misleading.