Chapter: Operations and Documentation
Section: F.B.11 Inedible Materials
Sub-Section: N/A

Elements

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

F.B.11 (01) There is convenient access to a handwashing station in every area of the fish processing plant where inedible materials are handled or stored. (Risk Ranking: Medium)

F.B.11 (02) Utensils used in connection with inedible material are clearly marked to indicate their intended use and not used for any other purpose, kept in good repair, and kept in a storage area provided for storing inedible material utensils. (Risk Ranking: High)

F.B.11 (03) Equipment and utensils used in connection with inedible material are kept in good repair and effectively cleaned and sanitized prior to entering any area where the equipment and utensils may contaminate fish products, ingredients, labelling materials and packaging materials. (Risk Ranking: Medium)

F.B.11 (04) If inedible material could be mistaken for a fish product or ingredient, it is treated to give it an appearance or character so that it cannot be mistaken for food. (Risk Ranking: Medium)

F.B.11 (05) Inedible materials are clearly and legibly labelled in accordance with the regulation. (Risk Ranking: Medium)

F.B.11 (06) The method of disposal for high risk inedible material is approved by a director, and the director is notified in writing within one business day of the disposal. (Risk Ranking Medium:)

F.B.11 (07) A record is created on each day that an inedible material is removed or disposed of, the record includes the method and date of removal or disposal and these records are legible, complete, in chronological order, readily accessible, and kept for at least one year. (Risk Ranking: Low)

F.B.11 (08) Procedures are developed and implemented for the processing, handling, storage, labelling or removal of inedible materials to minimize the risk of those materials contaminating fish products, ingredients, labelling materials and packaging materials at the fish processing plant and the procedures are updated as needed. (Risk Ranking: Medium)

Rationale

Inedible material refers to any ingredient or any product that contains fish that is not intended, suitable or permitted under the fish processing regulation, to be distributed for human consumption.

Handwashing Station

At any time that inedible materials are being handled or stored, there must be convenient access to a handwashing station. Access to handwashing stations must be convenient in order to ensure proper handwashing practices are carried out at an acceptable frequency (for example, regularly during handling or storage, when exiting the area in which inedible materials are being handled or stored or any time hands become contaminated), in order to control contamination between inedible material and fish products, ingredients, labelling materials and packaging materials.

Equipment and Utensils for Inedible Material

Utensils used in connection with inedible material must only be used for that purpose and must be properly marked to minimize any confusion between their use for inedible materials and for fish products. Having designated utensils minimizes the risk of cross-contamination and promotes hygienic operations. Clear and distinct markings must be used to identify these utensils. Methods such as a colour coding system help to keep them separate and prevent contamination. Storing utensils designated for inedible materials in an area specifically for this purpose will further help prevent cross-contamination or misuse of the utensils for other purposes.

Equipment and utensils, including containers, used for collecting and storing inedible materials must be kept in good, clean repair.

Equipment and utensils used in connection with inedible material must be cleaned and sanitized prior to entering any other area of the plant where they may contaminate fish products, ingredients, labelling materials and packaging materials.

Handling of Inedible Materials

Inedible material is unfit for human consumption. Therefore, operators must develop and implement procedures for processing, handling, storing, labelling or removing all inedible materials. These procedures must keep inedible materials separate from fish products, ingredients, labelling materials and packaging materials.

This minimizes the risk of cross-contamination and facilitates hygienic operations in the plant.

If any inedible material is likely to be mistaken for food that is intended for human consumption, it must be treated in an effective manner that results in an appearance or character that would not lead it to be mistaken for food (such as denaturing by adding charcoal or birkolene B).

Packaging

Operators must ensure that any packaging put on inedible material clearly and legibly complies with the regulation and includes:

  • a description of the contents,
  • an indication that the contents are not intended for human consumption,
  • the legal name of the operator,
  • the address of the fish processing plant from which it was derived.

Proper packaging of inedible materials is essential because it identifies the end use of the product and helps to differentiate it from fish products intended for human consumption.

High Risk Inedible Material

High risk inedible material is inedible material that contains dangerous contaminants that are difficult to destroy. Therefore, it is mandatory that the operator obtain approval by a director for the method of removal of these materials from the fish processing operation. The director must be notified of the disposal in writing, by the end of the business day following the day on which the material was disposed of.

Records

Operators must ensure that a record is created each day that any inedible material is removed or disposed of.

Written records must include the:

  • method of removal or disposal, and
  • date of removal or disposal.

Records must be legible, complete, kept in chronological order and readily accessible to the inspector.

All records of inedible removal or disposal must be kept for at least one year from the date the record is created.

Regulatory References

Food Safety and Quality Act, 2001; O. Reg. 465/19s. 1, 20, 42 (3)(4), 46, 61

  1. (1) inedible material means any ingredient or any product that contains fish that is not intended, suitable or permitted under this Regulation to be distributed for human consumption; (matière non comestible)

    high risk inedible material means inedible material that contains dangerous residues of chemicals, drugs or diseases that are difficult to destroy; (matière non comestible à risque élevé)

  1. With respect to every area in a fish processing plant where fish products or ingredients are processed, handled, packaged, labelled, stored, shipped or received, or where inedible materials or refuse are handled or stored, there must be convenient access to a hand washing station.
    1. The operator shall ensure that equipment and utensils used in connection with inedible material is,
      1. effectively cleaned and sanitized prior to entering any area where the equipment and utensils may contaminate fish products, ingredients, labelling materials and packaging materials; and
      2. kept in good repair.
    2. The operator shall ensure that the utensils used in connection with inedible material are,
      1. marked to indicate their intended use and not used for any other purpose;
      2. kept in good repair; and
      3. kept in a storage area provided for that purpose.
    1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that,
      1. if any inedible material could be mistaken for a fish product or ingredient, it is treated to give it an appearance or character so that it cannot be mistaken for food; and
      2. if any packaging is put on inedible material, the packaging clearly and legibly provides,
        1. that the contents are not intended for human consumption,
        2. a description of the contents, and
        3. the legal name of the operator and address of the fish processing plant where the inedible material came from.
    2. The operator shall ensure that,
      1. high risk inedible material is disposed of by a method of disposal approved by a director; and
      2. the director is notified in writing that the high risk material has been disposed of by the end of the business day following the day on which the material was disposed of.
    3. The operator shall ensure that on each day an inedible material is removed or disposed of, a record is created that includes the method and date of the removal or disposal, as the case may be.
    4. The operator shall ensure that every record created under subsection (3),
      1. is kept for at least one year from the date the record is created; and
      2. is readily accessible.
    5. The operator shall ensure that, if inedible material is being processed, handled, stored, labelled or removed by the fish processing operation, procedures are developed and implemented for the processing, handling, storage, labelling or removal of those materials to minimize the risk of those materials contaminating fish products, ingredients, labelling materials and packaging materials at the fish processing plant and shall ensure that those procedures are updated as needed.
  1. Any records required to be created and stored under this Regulation must be legible, complete and kept in chronological order.