Chapter: Operations & Documentation
Section: F.B.3 Maintenance
Sub-Section: N/A

Elements

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

F.B.3 (01) There is a current, plant-specific written maintenance program that contains effective procedures and schedules for maintenance of the premises, equipment and utensils used by the operation. (Risk Ranking: Medium)

F.B.3 (02) The maintenance program is implemented and performed in a way that minimizes the risk of contamination of the fish processing premises, equipment, utensils, fish products, ingredients, labelling materials and packaging materials. (Risk Ranking: Medium)

F.B.3 (03) Maintenance activities are recorded on the day they are performed, the records accurately reflect the implementation of the maintenance program and are legible, complete, in chronological order, readily accessible, and kept for at least one year. (Risk Ranking: Medium)

Rationale

Improperly maintained equipment, utensils and premises can lead to the contamination of ingredients, fish products, labelling materials or packaging materials. Deteriorating or poorly maintained equipment (e.g. pitted, cracked, rusted) can present hazards such as flaking metal, nuts, bolts, leaking chemicals, or provide areas for bacterial growth. Equipment that is not operating properly, such as coolers or freezers, may create conditions that are favorable to bacterial growth.

When equipment is not regularly maintained, breakdowns may occur without warning and cause food contamination. Developing and keeping a current, written maintenance program that covers the entire plant, premises, equipment and utensils, including water disinfection or water treatment equipment, is essential to food safety.

Written program

To ensure that equipment, utensils and the premises are properly maintained, operators must have a written maintenance program that outlines effective maintenance procedures and schedules.

The maintenance program should include, but is not limited to:

  • the employee(s) responsible for maintenance activities and any noted deviations,
  • all chemicals used, including:
    • the directions for use according to manufacturers’ specifications
    • the storage location and conditions
  • a list of equipment and utensils requiring maintenance,
  • schedules (frequency) of maintenance activities,
  • procedures and methods specific to the maintenance of equipment, utensils and premises,
  • instructions to prevent cross-contamination, protect fish products, and

ensure the supply of potable water during maintenance activities,

  • the record-keeping practices and requirements.

For more information on chemical handling and storage requirements, including the workplace hazardous materials information system (WHMIS) and material safety data sheets (MSDS) requirements, see the “Handling and Storage” FPG.

Records

Written records must include the:

  • date the procedure was performed,
  • type of maintenance that was performed and any monitoring procedures that were performed,
  • results of the maintenance or monitoring.

Written records must:

  • be made on the same day the activity is performed,
  • be readily accessible for at least one year,

accurately reflect the results of procedures (for example, by including all corrective actions taken),

  • be legible, complete, and kept in chronological order.

Maintenance procedures should be readily available to maintenance staff and should be reviewed and updated whenever there are any changes to the procedures, equipment, etc.

Regulatory references

Food Safety and Quality Act, 2001; O. Reg. 465/19 s. 38, 61

    1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that a written maintenance program is developed, implemented and monitored and that the program,
      1. includes effective procedures to monitor and maintain the fish processing premises, equipment and utensils used by the operation;
      2. includes the schedules for the maintenance referred to in clause (a); and
      3. is updated as needed.
    2. The operator shall ensure that the maintenance and monitoring procedures referred to in clause (1) (a) are performed in a way that minimizes the risk of contamination of the fish processing premises, equipment, utensils, fish products, ingredients, labelling materials and packaging materials.
    3. The operator shall ensure that on each day the maintenance or monitoring procedures referred to in clause (1) (a) are performed, a record is created that includes,
      1. the date the procedure was performed;
      2. the type of maintenance that was done or any monitoring procedures that were performed, as the case may be; and
      3. the results of the maintenance or monitoring, 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.
  1. Any records required to be created and stored under this Regulation must be legible, complete and kept in chronological order.