Overview

The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) regulates provincially licensed dairy plants under:

We administer and enforce requirements under these regulations for milk and milk products processed for consumption in Ontario.

Food safety inspector responsibilities

In provincially licensed dairy plants, food safety inspectors:

  • review plant design and construction for compliance with regulatory requirements that reduce the risk of the contamination of dairy products
  • review equipment design, installation and operation
  • review sanitation programs and records to ensure thorough cleaning and sanitizing as often as necessary to maintain a hygienic environment
  • inspect facilities and equipment for cleaning effectiveness
  • ensure that any person who grades milk received at the plant is a certified Plant Milk Grader
  • observe employee hygiene practices and dairy product handling and storage practices for protection of products from contamination and adulteration
  • review pasteurization equipment for adherence to calibration and testing requirements that ensure proper operation and effective pasteurization
  • collect product and environmental samples for microbiological testing
  • follow up on corrective actions required as a result of observed deficiencies during an inspection

Inspection frequency

Once a plant is in operation, we usually inspect it once a year.

The frequency of inspection is determined by food safety risks related to:

  • processing activities and products processed at the plant
  • the plant’s compliance history
  • the plant’s ability to control and minimize food safety risks

Plants that are considered high risk are inspected at a higher frequency than low risk plants.

We may conduct additional inspections when food safety risks are identified.