Chapter: Operations and Documentation
Section: F.B.18 Receiving and Shipping
Sub-Section: N/A

Elements

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

F.B.18 (01) Fish products, ingredients, labelling materials and packaging materials are received in a manner that protects them against contamination. (Risk Ranking: Medium)

F.B.18 (02) Fish products are shipped in clean transport containers and in manner that protects the fish products from contamination. (Risk Ranking: High)

F.B.18 (03) Transport containers must be capable of maintaining the fish product at a temperature of 4 degrees Celsius or less if it requires refrigeration; and keeping the fish product frozen if it requires freezing. (Risk Ranking: High)

F.B.18 (04) Returned fish products are clearly identified and stored in a manner that allows them to be easily examined and that minimizes the risk of contamination of other fish products, ingredients, labelling materials and packaging materials. (Risk Ranking: Medium)

F.B.18 (05) The operator immediately notifies a director upon receiving information that a non-compliant or unsafe fish product has been distributed from the plant by the operation. (Risk Ranking: High)

F.B.18 (06) Distribution records are created on each day a fish product is shipped from the plant by the operation that include the necessary information to allow for an effective recall. (Risk Ranking: High)

F.B.18 (07) Distribution records are readily accessible for at least one year from the date the record is created, or for the shelf life of the fish product if the shelf life is longer than one year. (Risk Ranking: Medium)

Rationale

Receiving and shipping are two important control areas in a fish processing operation. All incoming and outgoing products and materials must be protected from contamination.

As a best practice, operators should develop a written shipping and receiving program that includes:

  • the employee(s) responsible for shipping and receiving, and any noted deviations,
  • shipping and receiving procedures,
  • written specifications/requirements for incoming materials,
  • record-keeping practices and requirements.

Receiving

When fish products, ingredients, labelling materials and packaging materials are received, they should be visually inspected to ensure that they are from the intended supplier and have no evidence of contamination, spoilage or damage. They must be unloaded and handled in a manner that protects them from contamination.

All incoming transport containers should be inspected for conditions that could contaminate the items being received.

  • Operators should keep all supplier-provided documentation on file. Received goods should be accompanied by a specifications sheet that can be verified against an operation’s specifications for incoming products.
  • Non-food items, such as chemicals, should be received at a different location than food, ingredients and packaging materials. If physical separation is not possible, operational controls (such as time separation) may be used to prevent cross-contamination.

Receiving Returned Fish Products

Returned, non-conforming or suspect products received by the operation can present a risk to other fish products, ingredients, labelling materials and packaging materials. Returned products must be clearly identified as “returned fish products” and should be segregated in a designated area until they can be examined and disposed of appropriately.

Shipping

The shipping area is the control point for all products that leave the fish processing operation. Fish products that are shipped from the plant by the operation must be shipped in clean transport containers that will protect the products against contamination.

Fish products that require temperature control must be shipped in transport containers that can maintain the fish product at 4 degrees Celsius or less if it requires refrigeration; or keeps the fish product frozen if it requires freezing.

All transport containers should be inspected prior to loading to ensure that they are clean, free of contaminants, and suitable for the materials being transported, and to ensure that they can meet temperature control requirements for the fish products being shipped.

Notice of Defective Shipping

Operators may become aware of product contamination or regulatory non-compliance through various means, including complaints made by consumers or other sources. Operators should always be vigilant with complaints and take appropriate action to investigate the issue and act on findings. Operators should track all complaints and keep permanent records of the nature of the complaint, the results of the investigation, and any action taken.

When products are found to be contaminated or non-compliant with the regulations, the operator must immediately notify a director and provide the following information:

  • A description of the fish product that may be affected.
  • A description of how the fish product is non-complaint with the regulation.
  • A description for how the fish product may not be safe.
  • The quantity of fish product affected.

Distribution Records

During a recall, accurate and complete product distribution records must be readily available to ensure a rapid response. The operator must create a record of shipment on the same day a fish product is shipped from the plant by the operation. This information helps with the timely recovery of all affected product.

Distribution records should include:

  • customer name,
  • customer telephone number or contact information,
  • product name/identification,
  • size of product,
  • production date or product lot code,
  • quantity of product shipped.

Distribution records must be kept for a least one year from the date the record was created. For fish products that have a shelf life greater than one year, distribution records must be kept for at least as long as the product’s shelf life.

Distribution records must be legible, complete, and kept in chronological order.

Regulatory References

  • Food Safety and Quality Act, 2001; O. Reg. 465/19 s. 44, 57, 58, 59, 60, 61
    1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that any of the operation’s fish products that are returned to the fish processing plant are identified as “returned fish products” and stored in such a way,
      1. that they can be easily examined; and
      2. that the risk of contamination of other fish products, ingredients, labelling materials and packaging materials is minimized.
    2. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that any fish products, ingredients, labelling materials and packaging materials received by the operation at the fish processing plant are received in a manner that protects them against contamination.
      1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that any fish products that are shipped from the fish processing plant by the operation are shipped in a transport container that is clean and protects the fish products against contamination.
      2. The operator shall ensure that any fish products that require temperature control and that are shipped from the plant by the operation are shipped in a transport container that,
        1. maintains the fish product at a temperature of 4 degrees Celsius or less, if it requires refrigeration; and
        2. keeps the fish product frozen, if it requires freezing.
      1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that on each day a fish product is shipped from the fish processing plant, a record of the shipment is created that would allow for an effective recall.
      2. Subject to subsection (3), the operator shall ensure that every record created under subsection (1) is kept,
        1. for at least one year from the date the record is created; and
        2. if the shelf life of the fish product to which the record relates is longer than one year, for at least as long as the shelf life of the product.
      3. The operator shall ensure that every record created under subsection (1) is readily accessible.
      1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall immediately notify a director upon receiving information that indicates a fish product that was distributed from the plant by the operation,
        1. may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation; or
        2. may not be safe.
      2. The notice referred to in subsection (1) must include the following information:
        1. A description of the fish product that may be affected.
        2. A description of how the fish product may not have been processed, packaged, labelled, handled, shipped or stored in accordance with this Regulation, if applicable.
        3. A description of how the fish product may not be safe, if applicable.
        4. The quantity of the fish product that may be affected.
    6. Any records required to be created and stored under this Regulation must be legible, complete and kept in chronological order.