Part 7: Personnel at meat plants

Reference No.: C9.07.01.01 Hand washing

Element: Hand washing
Factor: Personal hygiene and clothing
Area: Personnel at 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. 53 (1)(2)(2.1)(7)

52. (1) The operator of a meat plant shall ensure that every person at the plant engaged in the processing, packaging, labelling, handling or storing of a carcass, a part of a carcass or a meat product and any other person who enters a room or area of the plant where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored keeps their hands clean at all times.
    
    (2) Without limiting the generality of subsection (1), the operator of a meat plant shall ensure that every person who is required by that subsection to keep clean hands washes his or her hands thoroughly with soap and water,
    1. between handling meat products that are incompatible with each other;
    2. before exiting a washroom facility;
    3. each time his or her hands have been exposed to a source of contamination; and
    4. each time he or she enters a room or area where food animals are slaughtered, where carcasses or parts of carcasses are dressed or where parts of carcasses or meat products are processed.

    (2.1) Despite clauses (2)(c) and (d), the operator is not required to ensure that a person washes his or her hands if the following conditions apply:

    1. The person enters a room or area where food animals are slaughtered or where carcasses or parts of carcasses are dressed for the sole purpose of delivering an animal into the room or area.
    2. The person leaves the room or area immediately after delivering the animal.
    3. After leaving the room or area, the person will not engage in the processing, packaging, labelling, handling or storing of a carcass, part of a carcass or a meat product.
    4. After leaving the room or area, the person will not enter any other room or area of the plant where carcasses or parts of carcasses are dressed or where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.

    (7) The operator of a meat plant shall ensure that every person at the meat plant who handles or otherwise comes into contact with inedible materials washes and sanitizes their hands, utensils and protective equipment after handling the materials.

Rationale:

Hands of plant employees and visitors may increase the microbial load of carcasses, parts of carcasses and meat products if proper hand washing practices are not followed. With some exceptions, all persons present in a meat handling area should wash hands frequently and thoroughly. Hands must be routinely washed before commencing work, after break times, immediately after using the toilet, and at any time when contamination may have or is known to have occurred. Hands should be washed with soap, under running water from a faucet capable of supplying warm water (e.g. 35 to 43 degrees Celsius). The faucet must be remote functioning or timed. Hands must be dried using single-use paper from a paper towel dispenser. Adequate training, supervision and monitoring are essential to ensure that personnel follow sanitary hand washing procedures.

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

(C9.07.01.01.01) acceptable hand washing practices are followed.

Reference No.: P9.07.01.02 Gloves and ready-to-eat meat products

Element: Gloves and ready-to-eat meat products
Factor: Personal hygiene and clothing
Area: Personnel at 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. 53 (3)

“ready-to-eat”, in respect of a meat product, means that the product that has been subjected to a process sufficient to inactivate pathogenic micro-organisms or their toxins, control spores of food-borne pathogenic bacteria or control, inactivate or eliminate any other thing that is present in the product in an amount that would render the product unsafe for human consumption so that, when the product is handled and stored under appropriate conditions, it does not require further heating or processing, other than refrigeration, in order to be safe for human consumption;

53. (3) The operator of a meat plant shall ensure that every person at the plant washes and sanitizes hands and gloves before handling ready-to-eat meat products and wears those gloves when handling ready-to-eat meat products.

Rationale:

Ready-to-eat (RTE) meat products do not require further heating before consumption. Therefore, it is particularly important that care be taken to prevent potential contamination post-processing, as consumers can reasonably expect that these products are safe to eat as purchased. While the heat processing of RTE products destroys most bacteria, special attention must be paid to handling practices afterwards to prevent recontamination. Such handling is particularly important as some bacteria will continue to grow even when the product is vacuum packed and held under refrigerated conditions. For example, Listeria spp., unlike most other pathogens, continues to grow under refrigerated conditions. Proper hand washing is critical when handling any food product, but particularly when handling RTE products. The use of disposable gloves when handling RTE meat products provides added protection against contamination and additional employee training is needed to ensure employees know not to touch anything (including equipment handles, doorknobs, wooden pallets, etc.) other than the meat itself. Hands must be washed and sanitized before donning gloves. Whenever disposable gloves become soiled, they should be discarded and replaced after washing and sanitizing hands. If cloth gloves are worn with disposable gloves, both sets of gloves should be changed at the same time.

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

(P9.07.01.02.01) clean, disposable gloves are worn to handle ready-to-eat meat products and discarded and replaced when contaminated.

(P9.07.01.02.02) gloves are worn to handle ready-to-eat meat products and proper hand washing and sanitizing procedures are used.

Reference No.: C9.07.01.03 Sanitary apparel

Element: Sanitary apparel
Factor: Personal hygiene and clothing
Area: Personnel at 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. 53 (4)(a)(b)(d), 54

53. (4) The operator of a meat plant shall ensure that any person who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed,
    1. wears sanitary clothing;
    2. wears a sanitary hair covering, including a beard covering if applicable;
    4. keeps personal protective equipment clean and sanitary at all times if the person wears that equipment;

54. (1) The operator of a slaughter plant shall establish effective procedures requiring persons who handle food animals, raw or ready-to-eat meat products or inedible materials at the plant to change their protective clothing if necessary to ensure that carcasses, parts of carcasses and meat products at the plant are not contaminated.
    
    (2) The operator shall ensure that the procedures are implemented and that all persons at the plant comply with them.

Rationale:

Clothing and other apparel worn by people in the meat plant may be a source of contamination. Clothing and footwear shall be of a design and material that are appropriate and compatible with operations and the work environment. Apparel should be changed when moving between incompatible areas or activities of the meat plant (e.g. when moving between areas or tasks such as live animal handling, slaughter, processing, receiving, packaging and shipping areas). Apparel should be kept in a place where it will not cause contamination or become contaminated when not in use. Hair must be completely and effectively covered by hairnets, beard nets or head coverings in product handling areas of the plant. Head coverings must be kept clean and must be worn in combination with a hairnet if hair is not completely and effectively covered by the head covering. The operator must ensure that any person (including visitors) who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed, wears the sanitary apparel required by the regulation.

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

(C9.07.01.03.01) every person in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed, wears sanitary clothing.

(C9.07.01.03.02) every person in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed, wears a sanitary hair covering, including a beard covering if applicable

(C9.07.01.03.03) every person in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed, keeps their personal protective clothing clean and sanitary at all times.

(C9.07.01.03.04) procedures requiring people who handle food animals, raw or ready-to-eat meat products or inedible materials to change their protective clothing if necessary to ensure that carcasses, parts of carcasses and meat products are not contaminated exist and are followed.

Reference No.: C9.07.01.04 Use of gloves

Element: Use of gloves
Factor: Personal hygiene and clothing
Area: Personnel at 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. 53 (4)(c), 54 (1)

53. (4) The operator of a meat plant shall ensure that any person who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed,
    3. if the person is wearing gloves, wears gloves that are sound, clean and sanitary;

54. (1) The operator of a slaughter plant shall establish effective procedures requiring persons who handle food animals, raw or ready-to-eat meat products or inedible materials at the plant to change their protective clothing if necessary to ensure that carcasses, parts of carcasses and meat products at the meat plant are not contaminated.

Rationale:

Gloves used in a meat plant should be maintained in a sound, clean and sanitary condition. If used properly, gloves may protect food from contamination, and additionally, may protect food handlers. However, gloves should be regarded as a food contact surface and treated accordingly. The wearing of gloves does not exempt any person engaged in handling meat from a thorough hand washing at regular intervals during work, after handling contaminated material or at any other time when hands would normally be washed. Gloves should not be worn between areas of the meat plant and an area should be reserved for storage of soiled gloves. Latex or plastic gloves may be worn by employees with bandaged cuts, burns or abrasions; the gloves must be regularly cleaned during use. Should cloth gloves be worn while handling meat, they must be covered by an accepted impervious material such as nitrile or latex gloves or plastic coverings or changed every two hours. Mesh gloves do not need to be covered since they can be readily removed and cleaned and sanitized. However, if mesh gloves are used to handle SRM, they must be covered and washed at intervals similar to hand washing.

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

(C9.07.01.04.01) nitrile, latex and other disposable gloves are washed at intervals and times in a manner similar to hand washing.

(C9.07.01.04.02) gloves, including mesh gloves, are maintained in a clean, sanitary condition and in good repair.

(C9.07.01.04.03) cloth gloves worn to handle meat are covered with acceptable impervious materials or changed every two hours.

Reference No.: C9.07.01.05 Sanitary footwear

Element: Sanitary footwear
Factor: Personal hygiene and clothing
Area: Personnel at 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. 53 (4)(e)

53. (4) The operator of a meat plant shall ensure that any person who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed,
    5. wears clean footwear and, if necessary to protect carcasses, parts of carcasses or meat products from contamination, uses a footwear dip or other footwear sanitizing facility to effectively clean and sanitize the footwear.

Rationale:

Employees handling meat and meat products are a source of contamination that requires control. Every person in an area where meat is exposed, prepared or handled should maintain a high degree of personal cleanliness. Plant employees may transfer contamination between different areas of a meat plant through the footwear they are wearing. Footwear should be kept in a clean condition consistent with the nature of the work in which the person is engaged. Footwear shall be of a design and material that is appropriate and compatible with operations and the work environment. Employees must keep footwear in a clean condition, and follow practices as required to maintain footwear in a clean condition.

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

(C9.07.01.05.01) any person, who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed, wears clean footwear.

(C9.07.01.05.02) any person, who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed, uses a footwear dip or other footwear sanitizing facility to effectively clean and sanitize footwear if necessary to protect carcasses, parts of carcasses or meat products from contamination.

Reference No.: C9.07.01.06 Personal objects, adornments and habits

Element: Personal objects, adornments and habits
Factor: Personal hygiene and clothing
Area: Personnel at 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), 53 (5)(6)

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.

53. (5) No person who is engaged in the processing, packaging, labelling, handling or storing of a carcass, a part of a carcass or a meat product at a meat plant shall wear an object or use a substance that might fall into or otherwise contaminate the carcass, the part of the carcass or the meat product.
    
    (6) No person shall chew or consume tobacco, gum or food of any kind, other than water dispensed from a drinking fountain, in any part of a meat plant in which a carcass, a part of a carcass or a meat product is processed, packaged, labelled, stored or otherwise handled.

Rationale:

Humans may be a source of food contamination during handling of food through poor personal hygiene and unsanitary practices by plant employees who come in direct contact with meat and meat products. Personal behaviour which could result in the contamination of meat, such as eating, use of tobacco, chewing gum or unhygienic practices such as spitting, scratching the head, placing the fingers in or about the mouth or nose, and unprotected sneezing or coughing, should be prohibited in any part of the plant used for the preparation, handling, labelling, packaging, storing or transportation of meat and meat products. Tags, pins, cords or other objects that will subsequently be handled by a plant employee or directly or indirectly contact meat and meat products should not be held in the mouths of plant personnel. Plant personnel engaged in handling meat products should not wear jewellery, in order to prevent the potential risk of either contaminating the product or the jewellery item falling into food. Items which cannot be removed such as medical alert devices must be adequately covered. Other items with a likelihood of falling into meat, such as pens, pencils and thermometers must not be kept in coat or shirt pockets.

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

(C9.07.01.06.01) personnel do not carry items in the food handling areas of the plant unless the objects are secured and used in a manner that will not cause contamination of carcasses, parts of carcasses or meat products.

(C9.07.01.06.02) personnel do not wear or store adornments in the food handling areas of the plant unless the object is covered or stored in an acceptable manner that will not cause contamination.

(C9.07.01.06.03) in food handling areas, staff do not eat, or use tobacco or gum, or drink water unless dispensed from a drinking fountain.

(C9.07.01.06.04) personnel do not spit, scratch head or face, or exhibit any other unhygienic practices that may contaminate carcasses, parts of carcasses or meat products.

Reference No.: C9.07.01.07 Personal contamination prevention

Element: Personal contamination prevention
Factor: Personal hygiene and clothing
Area: Personnel at 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. 53 (2)(c)(7)

53. (2) Without limiting the generality of subsection (1), the operator shall ensure that every person whom that subsection requires to keep clean hands washes their hands thoroughly with soap and water,
    3. each time their hands have been exposed to any other possible sources of contamination.

    (6) The operator of a meat plant shall ensure that every person at the meat plant who handles or otherwise comes into contact with inedible materials washes and sanitizes their hands, utensils and protective equipment after handling the materials.

Rationale:

After handling contaminated materials, such as an abscess that was not identified and removed during carcass inspection, hands should be washed and sanitized immediately. Employees who handle inedible materials and garbage should wash their hands and change their clothing before handling meat or meat products. Hands must be washed in running water from a faucet blending hot and cold water operated with a remote control. Disposable towels and a bin for their collection must also be provided at a convenient location next to the hand washing facility. Handling of all inedible materials must be conducted in a manner that does not present a food safety hazard.

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

(C9.07.01.07.01) every person who handles or otherwise comes into contact with inedible or contaminated materials washes and sanitizes their hands, utensils and protective equipment after handling the materials.

Reference No.: C9.07.02.01 Access of employees and other persons

Element: Access of employees and other persons
Factor: Movement of persons and products
Area: Personnel at 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), 55 (a)

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.

55. The operator of a meat plant shall ensure that,
    1. the access of employees and other persons at the meat plant is controlled to minimize the potential for contamination of carcasses, parts of carcasses and meat products.

Rationale:

Meat and meat products may be contaminated with pathogenic organisms through direct or indirect transfer of micro-organisms to meat from humans. Access to the plant by persons other than employees must be carefully monitored to prevent transfer of micro-organisms to meat products from humans. Every person, including visitors, in an area where meat is prepared or handled, should maintain a high degree of personal cleanliness, and at all times while in such areas wear suitable protective clothing including head coverings and footwear that is washable (unless disposable) and that is maintained in a clean and sanitary condition. Further, any personal behaviour by the visitor which could result in contamination of meat, such as eating, use of tobacco, chewing gum or unhygienic practices, such as spitting, is prohibited in food handling areas. Visitors should be discouraged from entering meat processing areas as they pose a contamination risk. Notices should be posted restricting visitor access. It is also important that all employees including those working in the inedible area, maintenance employees and shipping and receiving employees be aware of the need to avoid unhygienic practices and contamination of food. If it is absolutely necessary that an employee working in the inedible area of a plant enters the edible area, then that employee should completely change outer protective clothing and thoroughly wash hands before commencing work in the edible area. Shipping and receiving staff must be trained in proper carrier inspection and product handling procedures. Maintenance staff must be appropriately trained in hygienic practices and to identify deficiencies that could affect product safety and to take appropriate corrective action.

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

(C9.07.02.01.01) visitors who enter meat processing and storage areas are provided with clean protective clothing, hairnets and clean, sanitary footwear.

(C9.07.02.01.02) notices outlining the plant visitor policy are posted and clearly visible at the plant entrances.

(C9.07.02.01.03) personnel who enter areas of the meat plant where food is handled are provided with clean protective clothing, hairnets and clean, sanitary footwear.

Reference No.: C9.07.02.02 Employee movement

Element: Employee movement
Factor: Movement of persons and products
Area: Personnel at 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), 55 (b)

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,
    2. the pattern of employee movement in the normal course of the operation of the plant minimizes the potential for contamination of carcasses, parts of carcasses and meat products.

Rationale:

Meat and meat products may be subjected to potential sources of contamination during handling and processing. Employee movement at the plant must follow a pattern that minimizes the potential for contamination of carcasses, parts of carcasses and meat products. Assessment of the process and people flow of plant operations should be conducted through analysis of the movement of employees throughout the process steps and normal day activities in conjunction with the floor plan of the plant to ensure cross-contamination does not occur or is prevented by operational controls. Cross-over of incompatible activities, for example the movement of employees from raw product handling to finished product handling areas, must be avoided. One efficient and effective method of controlling employee movement is the use of colour coding. Use of colour coding, through coloured headwear or clothing helps to immediately identify inappropriate practices, and makes the task of supervision and control easier.

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

(C9.07.02.02.01) the pattern of employee movement minimizes the potential for contamination of carcasses, parts of carcasses and meat products.

Reference No.: C9.07.03.01 Ill employees

Element: Ill employees
Factor: Persons with diseases
Area: Personnel at 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. 56

55. (1) The operator of a meat plant shall ensure that, if a person has an infectious disease, an open or infected skin lesion or a skin disease and it is likely that it may contaminate carcasses, parts of carcasses, meat products or food contact surfaces at the plant, the person shall not engage in the slaughter of food animals, the dressing of carcasses or the processing, packaging, labelling or handling of carcasses, parts of carcasses or meat products at the plant.

Rationale:

An employee who is ill, with an infectious disease, skin disease or skin infection may be a source of contamination at the meat plant. Many food businesses develop health policies to provide direction for their employees who may be unable to engage in the slaughter of food animals, dressing of carcasses or the processing, packaging, labelling or handling of carcasses, parts of carcasses or meat products due to illness, infection etc.

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

(C9.07.03.01.01) removed

(C9.07.03.01.02) no person with an infectious condition is slaughtering, processing, packaging, labelling or handling carcasses, parts of carcasses or meat products.

Reference No.: C9.07.04.01 Training and supervision

Element: Training and supervision
Factor: Competency of workers and supervisors
Area: Personnel at meat plants
Component: Food safety
Revision date: April 1, 2018
Last version: April 1, 2016

Authoritative source:

Food Safety and Quality Act, 2001: O. Reg. 31/05, s. 57

57. (1) The operator of a meat plant shall ensure that all employees of the plant are trained and competent to perform their assigned duties.
    
    (2) The operator shall ensure that all employees who slaughter food animals, dress carcasses or process, package or label carcasses, parts of carcasses or meat products at the plant have received training in hygienic food handling.
    
    (3) The operator of a meat plant shall ensure that, at all times when food animals are being slaughtered, carcasses are being dressed or carcasses, parts of carcasses or meat products are being processed, packaged or labelled, there shall be at least one supervisor in attendance at the plant who has received training in hygienic food handling in a formal course or program that is acceptable to a director.
    
    (4) In subsection (3),
    
    “supervisor” means a person at a meat plant who supervises the work of employees who are engaged in the slaughter of food animals, the dressing of carcasses or the processing of meat products at the plant.

Rationale:

Training in animal welfare, humane handling and slaughter, personal hygiene, and hygienic food handling practices provides employees the competency, knowledge and skills necessary to perform their specific duties and functions in the slaughter or processing environment to ensure animal welfare and/or food safety.

Fundamental training in food safety includes food hygiene and its relationship to public health; personal hygienic practices such as hand-washing; use of protective clothing; use of equipment and its sanitation; health requirements of personnel; basic sanitation; and hygienic handling procedures, including prevention of contamination and temperature control.

Specific training related to meat plant personnel duties may include, but is not limited to: critical process controls (such as temperature, time, pH, or a_w limits) ; specific job requirements (such as sanitation, pest control, maintenance, equipment calibration, or humane handling and slaughter); specialized process training (such as operation or programming of specialized equipment or thermal processing).

Proper training for the humane handling, restraint, stunning and slaughter of food animals will be primarily assessed by persons involved in these steps demonstrating competency. Resources available to operators for employee training include, but are not limited to, the websites of the North American Meat Institute and Dr. Temple Grandin. The operator should be able to demonstrate that employees have received this training.

Continuing education or training is recommended to update employee’s knowledge and skills to accommodate such things as advancing technology/science, regulation amendments, policy/program updates, etc.

There are a variety of acceptable ways in which an employee can be trained, including:

• In-house training (e.g. verbal training, job shadowing, and watching educational/how to videos)
• Formal courses (e.g. in class, distance education or online) and certification
• External training (e.g. a pest control company or an equipment sales representative) can provide manuals or hands-on training.

As the operator is responsible for ensuring that all plant employees are trained and competent to perform their assigned duties, the operator must be able to demonstrate in one manner or another that employees have received training. Training or competency may be sufficiently demonstrated by:

• training records, logs or sign-off sheets;
• interviewing employees and asking them to relay the training they have received for specific job duties or to question and test them (for example, if deviation occurs, what action do you take?);
• an inventory of relevant training materials that are accessible, are onsite and have been demonstrated to have been reviewed by employees; or
• employee(s) demonstrate competency through their actions and conduct their duties in compliance with the regulation.

The recommended best practice would be a formal and written training program that details such things as training topics, timing, frequency, schedules; training records and logs.

As a best practice, training should be administered and completed for the following circumstances:

• before an employee starts their job or takes on new job duties;
• yearly refresher training;
• when changes are made to personnel or to the process, procedures or policies; and
• as necessary if a deviation is found.

Supervisors must receive training in hygienic food handling in a formal course or program that is acceptable to the Director. This formal course or program addresses the critical role that all food handlers play in food safety and provides the tools and knowledge to prevent food safety hazards through good manufacturing programs as well as stresses the importance of establishing a food safety culture.

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

(C9.07.04.01.01) all employees are trained and competent to perform their assigned duties.

(C9.07.04.01.02) all employees who slaughter food animals, dress carcasses or process, package or label carcasses, parts of carcasses or meat products at the plant have received training in hygienic food handling.

(C9.07.04.01.03) there is at least one supervisor on duty at the plant who has received training in hygienic food handling in a formal course or program that is acceptable to the director.

(S9.07.04.01.04) all employees who slaughter or handle food animals have received training in animal welfare and humane handling and slaughter.