Chapter 4 - Inspection Criteria for a Sugar Bush Establishment
4.2 Building Interior

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4.2.1 Design, Construction and Maintenance

Principal

The building structures and interiors are designed, built and maintained in such a way as to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Floors, walls, ceilings and structures

  • built with durable materials
  • in good condition
  • easy to clean
  • without stagnant water accumulating
  • meets production conditions for this area
  • do not lead to contamination of the interior of the establishment or the food

Evaporator openings providing natural ventilation (ex. chimneys)

  • kept closed or protected by a mosquito screen, when the evaporator is not in use

Windows and doors

  • well-fitting
  • exempt from openings
  • built with a material other than glass, or adequately protected, for areas where a break could cause food contamination
  • kept closed to prevent pests and domestic animals
  • fitted with perfectly-fitted mosquito screen when kept open

Sequence and separation of the steps in the process

  • buildings and installations designed to:
    • promote hygienic conditions for operations
    • ensure the ordered progression of the steps in the process from the arrival of the raw materials at the establishment through to the finished products
  • sequence and adequate separation of the incompatible steps in the process (ex. by physical means) preventing any risk of cross-contamination, including allergenic ingredients (when used in the establishment)

Rating I - Examples

  • Shards of glass contaminating the final product due to a poorly-protected window being broken.

Rating II - Examples

  • Doors and windows kept open, allowing access to contaminants and pests.
  • Peeling paint rust that detaches from tall structures or walls, causing the risk of product contamination.
  • Accumulation of stagnant water and unpleasant odors near the food.
  • Close proximity of operations involving allergens to non-allergenic products, which are carried out simultaneously.

Rating III - Examples

  • Water accumulation without an unpleasant odor.
  • Poorly-fitted windows and doors, making it possible for pests to enter.
  • Poorly-designed buildings and installations and/or buildings and installations in poor condition that could lead to food contamination.
  • Dirt or gravel floors that make cleaning impossible.

References

  • MPR, subsection 3.2 (1)

4.2.2 Lighting

Principal

The type and intensity of lighting is suitable for the activity in progress to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Lighting

  • type and intensity suitable for the production activity or planned inspection

Light bulbs and lighting fixtures

  • that are safe (i.e. unbreakable) OR
  • adequately protected against glass breakage

Rating I - Examples

  • Shards of glass from damaged light bulbs or lighting fixtures, found in foods or on surfaces used for food.

Rating II - Examples

  • Non-protected lighting above food exposed during the process.

Rating III - Examples

  • Lighting intensity insufficient to carry out the production and inspection activities, including grading.

References

  • MPR, subsection 3.2 (1)

4.2.3 Ventilation and Air Intakes

Principal

Ventilation enables an exchange of air that is sufficient to ensure a quality product that is hygienically prepared to avoid contamination.

When an air injector is used, air intake comes from an appropriate source that is suitably filtered to reduce any source of contamination.

Assessment Criteria

Ventilation

  • enables sufficient air exchange
  • prevents the accumulation of heat, humidity, vapor, condensation, dust and other contaminants
  • ensures adequate removal of stale air

Air intakes

  • carefully located
  • equipped with well-fitting screens, to avoid entry of and contamination by pests

Air injector (when present at the establishment) - Air intake

  • installed to reduce product contamination

Air injector (when present at the establishment) - Air filter

  • changed according to manufacturer recommendations or with an adequate/equivalent frequency
  • properly installed

Rating I - Examples

  • N/A

Rating II - Examples

  • Inadequate ventilation, signs of condensation or mold, and risk of contamination of the finished product.
  • Exhaust pipe for stale air near the air intake for an air injector.

Rating III - Examples

  • Inadequate ventilation, signs of condensation or mold, but contamination of the finished product is unlikely.
  • Condensation dripping into a food product that will undergo another process for the destruction of microorganisms.
  • Screens or air intake filter are poorly adjusted.

References

  • MPR, subsection 3.2 (1)

4.2.4 Waste Disposal, Drainage and Sewage

Principal

The drainage system, sewer and waste disposal system is designed, built and maintained to ensure a quality product that is hygienic, to avoid contamination.

Assessment Criteria

Waste disposal (equipment and containers)

  • clearly identified
  • well designed and well maintained
  • waterproof and equipped with covers, if necessary
  • emptied at adequate intervals
  • cleaned and decontaminated often enough to minimize contamination risks
  • does not smell

Drainage and sewer systems, including drains (when present in the establishment)

  • exterior drain outlets have adequate screens or are protected to prevent pest from entering
  • provided with siphons and appropriate vents (air intakes), including drains in restroom floors, in the cafeteria and in the sinks
  • drains designed to facilitate cleaning
  • sewers for toilets and waste water that do not cross, unless equipped with devices for preventing odors, vapors and backflow
  • no crossing connections between the pipes for potable water and wastewater
  • all pipes, faucets or other similar elements that could cause contamination are installed so as to avoid any backflow or back siphoning
  • pipes for sewage or wastewater do not run directly above or through a processing area, or are at least protected adequately to avoid any contamination
  • sinks in processing areas are connected to the wastewater system
  • sinks in restrooms are connected to the wastewater or sewage system
  • do not pass directly above or through a processing area, or are adequately protected to avoid all contamination

Rating I - Examples

  • N/A

Rating II - Examples

  • Leaks or discharge from wastewater or sewage pipes in processing areas.
  • Accumulation of waste with unpleasant odors and/or the risk of cross-contamination.

Rating III - Examples

  • Accumulation of raw materials/waste without unpleasant odors or risk of cross-contamination.
  • Poorly-identified waste containers.
  • Inadequate cleaning of waste containers.
  • Drains difficult to clean.

References

  • MPR, subsection 3.2 (1)

4.2.5 Employee Facilities

Principal

Employee facilities are designed, built and maintained to promote employee hygiene and ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Items necessary for hand washing

  • sufficient quantity of water
  • soap dispenser with soap
  • towel or sanitary hand dryer
  • clean waste container
  • handwashing notices posted in clearly visible locations in the establishment
  • adequate removal of wastewater (ex. in a hygienic container)

Restrooms (when present in the establishment)

  • designed, built and maintained
    • separate from food processing areas
    • to facilitate cleanliness
    • to prevent any contamination
    • adequately ventilated: to be rated in task 4.2.3 Ventilation and Air Intakes
    • adequately drained: to be rated in task 4.2.4 Waste Disposal, Drainage and Sewage

Dry toilets (when present in the establishment)

  • located outside the establishment

Meal areas and areas for storage of personal effects

  • designed, built and maintained to:
    • facilitate cleanliness
    • prevent any contamination

Rating I - Examples

  • N/A

Rating II - Examples

  • Lack of water and soap for handwashing.
  • Dry toilet located inside the establishment.

Rating III - Examples

  • No handwashing notices posted.
  • Coats and boots located in the packaging area, due to the absence of a designated area for storing personal effects.

References

  • MPR, subsection 3.2 (1)

4.2.6 Water and Steam

Principal

Water and steam suitable for all operation and cleaning requirements to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Note: For the written program, refer to task 4.2.7 Water and Steam Program.

Specifics and uses of different water sources
Water sources Specifics Other Uses: Added directly to maple products (dilution or dissolution, cooling of the taffy, syrup recovery by flushing the inside of the barrels). Other Uses: Cooling the containers. Cleaning and Sanitation: Surfaces for food, handwashing. Cleaning and Sanitation: Surfaces NOT in contact with food.
Municipal water Running at the establishment OR transported and stored properly Yes Yes Yes Yes
Well water Running at the establishment OR transported and stored properly Yes Yes Yes Yes
Filtrate water The condition of the membrane can affect its quality (refer to the manufacturer's recommendations). Yes Yes Yes Yes
Commercially bottled water   Yes Yes Yes Yes
Re-circulated water See the criteria in task 4.12.1 Cooling No Yes No Yes

Water storage equipment

  • that has been adequately designed, built and maintained to prevent any contamination (ex. covered equipment)

Boiler vapor (when present in the establishment)

  • equipped with siphons to ensure adequate elimination of condensates and foreign substances
  • chemically-treated water supplying the boilers, where the treatment is controlled to avoid any contamination

Water collected from the evaporator and reverse osmosis (filtrate) (when present in the establishment)

  • adequately stored
  • clearly identified

Rating I - Examples

Water contaminated with a toxic chemical material in direct contact with the maple sap and/or the finished products .

Rating II - Examples

  • Uncovered water storage equipment, causing a risk of contamination.
  • Cleaning and sanitation of a food surface with filtrate water that appears cloudy.
  • Water vapor in contact with chemical product residue on the hood.

Rating III - Examples

  • Uncovered water storage equipment, without risk of contamination.
  • Water collected from the evaporator that is not identified during storage.
  • No siphons on the boilers to eliminate condensates.

References

  • MPR, subsections 3.2 (1), 6 (2)

4.2.7 Water and Steam Program

Principal

Up-to-date documentation demonstrates effective monitoring measures for the quality of water and steam to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Written program and records

Municipal water, well water and filtrate water

  • compliance with microbiological standards defined by Health Canada in their brochure entitled Canadian Drinking Water Guidelines
  • rotation of sampling points
  • analysis results kept, made available, and including:
    • water source
    • sampling date and sampling points

Action plans in case of a boil water advisory or water contamination alert (municipal or well water)

  • Examples of measures to be taken, specific to the establishment:
    • directives for the product manufactured before the release of the advisory or the alert
    • recommendations concerning operations at the establishment
    • disinfection of the well
    • treatment of the establishment water
    • backup water source
Minimum analysis frequencies
At the time of registration Thereafter During modifications to the water supply installations In case of unfavorable or suspect conditions
Municipality Well
Microbiological Yes Once a year 2 times
per year
Yes Yes
Physical-chemical Yes No No Yes Yes

Note: When available, the results of the analyses carried out by the municipality can exempt the establishment from carrying out its own physical-chemical analyses.

Commercially bottled water

  • N/A

Recirculated water (when present in the establishment)

  • meets the criteria of task 4.12.1 – Cooling
  • if applicable, analysis results kept, made available, and including:
    • date
    • controls
    • residual chlorine

Boiler vapor (when present in the establishment)

  • meets the criteria of task 4.2.6 - Water and Steam
  • analysis results kept, made available, and including:
    • date
    • controls

Corrective measures (in case of a deviation in the quality of the water or steam)

  • date and time of the deviation
  • description of the deviation
  • corrective measures
  • operator's initials

Rating I - Examples

  • N/A

Rating II - Examples

  • No corrective measures taken, though the results demonstrate that the water is not potable.

Rating III - Examples

  • Written program not available.
  • Frequency of the microbiological analysis inadequate.
  • Verifications not according to supplier specifications.

References

  • MPR, subsections 2 (definition of maple syrup), 3.2 (1), 6 (2)
  • Other references: Standards defined by Health Canada in their brochure entitled Canadian Drinking Water Guidelines
  • Template for the documentation required by the Maple Products Establishment Inspection Manual (MPEIM )
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