Important Practices – Maple Syrup Packing and Storage and Container Inspection

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The Canadian Food Inspection Agency (CFIA) wants to remind you of certain important practices related to the packing and storing of maple syrup, as well as the inspection of containers used in the maple environment.

These practices, stated in the enclosed document, are assessed during our establishment inspections, and refer to compliance to the Maple Products Regulations, in particular the sections 3.2, 7, 8 and 10.

This document had been sent to you with the Maple Products Establishment Inspection Manual (MPEIM), 2007 edition. We are sending a reminder of these good practices to ensure their application in a continuous way.

Important practices – Maple Syrup Packing and Storage, and Container Inspection

I. Maple Syrup Packing

  1. Keep the container, equipment and areas clean
    (Including those used during sampling)
  2. Handle maple syrup in an hygienic manner
  3. Dispose of unsuitable products/containers
  4. Fill the containers to at least 90% of their capacity while respecting:
    • The minimum soluble solids content of 66% (degree Brix)
    • The minimum packing temperature (82°C to 85°C / 180°F to 185°F)
  5. Handle the containers in order to avoid physical damage
  6. Keep up-to-date paper and/or electronic records identifying the unacceptable maple syrup and/or containers and the means of disposal

II. Maple Syrup Storage

  1. Maintain suitable storage areas to prevent contamination and deterioration (Clean areas with controlled humidity and low temperature, with variations kept to a minimum to prevent condensation)
  2. Monitor changes in maple syrup quality during storage
  3. Pack vulnerable maple syrup quickly
    (Producer's poor packing practices [see above], or containers showing signs of maple syrup deterioration during storage)
  4. Handle the maple syrup in a sanitary manner and avoiding physical damages

III. Container Inspection

  1. Apply a cleaning and sanitizing procedure
    (Including the exterior and the internal surface of containers after the maple syrup is emptied out)
  2. Inspect the internal surface of the empty containers after washing
    (Identification of defects in order to determine container non-compliance)
  3. Apply labels identifying the defects on the unacceptable containers
    (Securely affixed to the container)
  4. Dispose of unsuitable containers of notify the producer (Ex: container is no longer acceptable for packing maple syrup and measures to be taken)
  5. Keep up-to-date paper and/or electronic records identifying the unacceptable containers and the means of disposal

Originally issued December 19, 2012
(Memorandum to Registered Maple Products Establishments)

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