Good Importing Practices for Food
4.0 Sanitation and Pest Control

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4.1 Sanitation

4.1.1 Sanitation Program

An effective sanitation program for equipment and premises is in place to prevent contamination of food.

Assessment Criteria

  • The importer has a written cleaning and sanitation program for all equipment which includes:
    • the identification of the responsible person;
    • the frequency of the activity;
    • the chemicals and concentrations used;
    • the temperature requirements;
    • the procedures for cleaning and sanitizing. For example, procedures identify Cleaned Out of Place Equipment (C.O.P.) such as hand-cleaned equipment and utensils, and outline disassembly/reassembly instructions as required for cleaning and inspection. Areas on equipment which require special attention are identified, and the methods of cleaning, sanitizing and rinsing are outlined.
  • The importer has a written cleaning and sanitation program for the premises (packaging and storage areas) which specifies the areas to be cleaned, the method of cleaning, the person responsible and the frequency of the activity.
  • Chemicals are appropriate for the intended use and are used in accordance with the chemical manufacturer's instructions.
  • Cleaning and sanitizing equipment is designed for its intended use and is properly maintained.
  • The sanitation program is carried out in a manner that does not contaminate food or packaging materials during or subsequent to cleaning and sanitizing (e.g., no contamination from aerosols or chemical residues).
  • Effectiveness of the sanitation program is monitored and verified (e.g., by routine inspection of premises and equipment and/or microbiological testing) and where necessary, the program is adjusted accordingly.
  • Packaging operations begin only after sanitation requirements have been met.

See Section 7.5.1, Sanitation Records.

4.2 Pest Control

4.2.1  Pest Control Program

Effective pest control programs are in place to prevent pest entry, to detect and eliminate pests and to prevent the contamination of food.

Assessment Criteria

  • There is an effective written pest control program for the premises and equipment that includes:
    • the identification of the person to whom the importer has assigned responsibility for pest control;
    • where applicable, the name of the pest control company or the name of the person contracted for the pest control program;
    • the list of chemicals used, the concentration, the location where applied, and the method and frequency of application;
    • a map of trap locations;
    • the type and frequency of inspection to verify the effectiveness of the program.
  • Pesticides used are registered under the Pest Control Products Act and Regulations. Pesticides are used in accordance with the label instructions.
  • Treatment of equipment, premises or ingredients to control pests is conducted in a manner to ensure that the maximum residue limit is not exceeded (e.g., the number of fumigation treatments per lot is limited).
  • Poisonous rodenticides are not used in food packaging or storage areas.
  • Birds and animals are excluded from establishments.
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