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Regulatory requirements: Preventive controls
4.0 Conditions of the establishment

SFCR: Sections 56 to 71

Rationale

It is important that you operate on land that forms part of your establishments which is distant from nearby businesses such as oil refineries, chemical plants, and paper mills that generate smoke, dust, and odours that could contaminate your food. Failure to design and maintain facilities or conveyances appropriately can lead to inadequate lighting, temperature, humidity, and ventilation which increase the risk of contamination during food preparation.

In addition, ineffectively removing waste, using unsafe and non-potable water, and installing an inadequate number of hand cleaning stations increase the risk of contamination of your food by unsanitary contact and spread of communicable diseases. Furthermore, if you slaughter food animals, improperly segregating and isolating sick or injured animals, as well as overcrowding, may increase the risk of spread of disease and contamination of your food.

What this means for your food business

To help you understand these requirements, specific criteria and examples are outlined below. The examples are not exhaustive but help illustrate the intent of the requirement and offer examples of what you could do to comply. For more best practices on how to comply, guidance materials have been hyperlinked throughout the examples boxes.

In addition, key terms throughout the text have been hyperlinked to the SFCR glossary.

Sub-section 56(1): Condition of the land that forms part of the establishment

  • If any land presents a risk of contamination of the food, you take measures to eliminate the risk

    Examples:

    • If you store food outside of the facility, you store it off the ground and covered
    • You keep dock areas that lead into the facility free from food spillage
    • Areas where you handle the food before it enters the facility are well-drained and maintained to prevent pooling or standing water

    Furthermore, if you grow or harvest fresh fruits or vegetables

    • before you use the land and on an on-going basis, you assess it for sources of contamination, such as:
      • persistent heavy metals such as mercury and lead
      • sewage sludge
      • liming materials
      • fecal matter
      • unusually high levels of animal and bird activity
    • if you identify sources of contamination, depending on the source, you:
      • do not use the field
      • if it is already in use, you do not harvest until you are sure that the fresh fruits or vegetables are not contaminated
      • seek expert advice to determine whether the fresh fruits or vegetables may become contaminated if you use the land to grow and harvest them

Sub-section 56(2): Proximity of the establishment to places or things that present risk of contamination

  • If any establishment is located near any place or thing that presents a risk of contamination of the food, you take measures to eliminate the risk

    Examples:

    • You grade, compact, dust proof and/or drain the driveways, roadway and parking lots to allow the drainage of water away from the establishment
    • You maintain the land surrounding your establishment to prevent animals, including pests, from harbouring around the establishment by:
      • removing any debris and refuse
      • keeping the grass trimmed and removing dead vegetation
      • regularly cleaning and covering external waste containers with tight fitting lids that are resistant to the entry of animals and pests
    • If the establishment is located near a source of contamination, such as sanitary landfills, oil refineries, chemical plants, paper and steel mills, the air intakes are located away from those sources and the incoming air passes through filters to remove the contaminants

    Furthermore, if you grow or harvest fresh fruits or vegetables

    • you assess the adjoining land for potential sources of contamination that may drift on your land or into your facility where you grow or harvest fresh fruits or vegetables. Potential sources of contamination from the adjoining land include:
      • livestock, dust, or feathers
      • crop production inputs, such as agricultural chemicals, soil amendments, fertilizers, pulp sludge; and
      • non-agricultural activities that contribute to air, water, or soil pollution (for example, industrial activities, roadside debris, road salt)
    • if you identify sources of contamination from the adjoining land, depending on the source, you:
      • install fences or create a buffer zone around the land where you grow or harvest fresh fruits or vegetables
      • choose a different location to grow and harvest the fresh fruits or vegetables
      • seek expert advice to determine whether the adjoining land may contaminate the fresh fruits or vegetables

Paragraph 57(a): Sanitary design of the facility or conveyance

  • The interior of any facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter a food animal is designed to:
    • prevent the accumulation of substances that present a risk of contamination of the food, including dust, dirt, micro-organisms, and food particles
    • permit effective maintenance, cleaning and sanitizing

      Examples:

      • Where appropriate, the wall, floor and ceiling joints are sealed to prevent contamination and facilitate cleaning
      • You seal hollow, hard-to-reach areas to prevent build-up of contaminants
      • You have easy access to allow for activities related to maintenance, cleaning, or sanitizing
      • The locations of floor drains are readily accessible for maintenance, cleaning and, if applicable, sanitizing

Subparagraph 57(b)(i): Size and layout of the facility or conveyance

  • The interior of the facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter food animals, is designed, constructed and maintained:
    • so that its size and layout is adequate to accommodate the activity being conducted and the equipment used in that activity

      Examples:

      • There is adequate space between equipment, employees and the various activities, such as between food preparation and pest control
      • In addition, if you slaughter food animals:
        • the food animals are not over-crowded in the holding pens
        • the food animals can move easily without coercion
        • in the design of the equipment, you take into account specific needs, such as sight-line of the species being slaughtered
      • For additional information on establishment design for the slaughter of food animals, refer to the Guideline for humane care and handling of food animals at slaughter

Subparagraph 57(b)(ii): Prevention of the entry of insects, rodents and other vermin

  • The interior of the facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter food animals, is designed, constructed and maintained:
    • to prevent the entry of insects, rodents and other vermin

      Examples:

      • The roof, air intakes, foundations, walls, floors, doors and windows prevent the entry of insects, birds, rodents, and other vermin
      • You equip windows with close-fitting screens
      • You ensure that doors are tight fitting and self-closing

Subparagraphs 57(b)(iii) and (iv): Floors, walls, ceilings, windows and doors

  • The interior of the facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter food animals, is designed, constructed and maintained
    • so that the floors, walls, ceilings, windows and doors, if they present a risk of contamination to the food, are:
      • smooth
      • non-absorbent; and
      • impervious to moisture

        Examples:

        • If there is a risk of contamination to the food
          • the surfaces are free from pitting, indentations, cracks, crevices, and ledges
          • the walls and ceilings are made of non-absorbent materials so that their surfaces support cleaning and sanitation
          • you seal, with a smooth finish, the joints between the walls and the floor or ceiling
  • Any floors are designed, constructed and maintained to provide or permit good drainage, except if there is no risk of liquid accumulation

    Examples:

    • The floors are sloped appropriately to let liquids drain to trapped outlets, and away from the cleaner areas
    • The floor drains are adequate in number, size, and location

Paragraph 57(c): Materials used in construction and maintenance

  • The interior of the facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter food animals, is constructed of and maintained using materials that are:
    • suitable for their intended use
    • appropriate for the food and activity being conducted
    • appropriate for the food animal and the activity being conducted
    • durable
    • capable of withstanding repeated cleaning and, if necessary to prevent contamination of the food, sanitizing
    • free from noxious constituents

      Examples:

      • Where appropriate, the materials are:
        • non-absorbent to limit the accumulation of biological hazards
        • durable, such as stainless steel, to prevent chipping and cracking

Paragraph 57(d): Construction of the facility or conveyance

  • The interior of the facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter food animals, is of sound construction and in good repair

    Examples:

    • You regularly check the facility or conveyance to make sure it is in good condition
    • There is no water leaking from overhead pipes and no debris falling from the ceiling
    • The drains are functioning properly and do not cause pooling of water
    • Any curtains used for separating rooms are in good condition
    • In the case of a facility or conveyance where food animals are slaughtered
      • the areas for receiving, handling and holding food animals awaiting slaughter are of sound construction and in good repair
      • the gates and pens do not have protruding pieces or sharp edges that could injure food animals
      • there are no changes in elevation that could cause food animals to trip or slip

Sub-section 58(1): Separate area for handling of food animals to be slaughtered

  • The establishment where you slaughter food animals has separate areas for:
    • keeping, examining, and inspecting food animals
    • segregating food animals:
      • of different species
      • that are sick or injured with other sick or injured food animals
      • that a veterinary inspector or an inspector under the supervision of a veterinary inspector has condemned and determined that any meat product that would be derived from them would not be edible
    • isolating food animals:
      • that are sick or injured if, because of their condition, they present a risk to or require protection from other food animals
      • that may cause suffering, injury or death to other food animals because of their nature, temperament, gender, weight, age or any other cause
      • that, because of their condition, present a risk to or require protection from other food animals, and that a veterinary inspector or an inspector under the supervision of a veterinary inspector has condemned and determined that any meat product that would be derived from them would not be edible
    • holding food animals that show a deviation from normal behaviour, physiology, or appearance

      Examples:

      • When designing your establishment, you consider the following for separate areas for holding food animals:
        • adequate pen design, number, and space to prevent overcrowding
        • holding areas for the segregation or isolation of food animals, where applicable
      • You identify pens that are used for holding sick or injured food animals
    • humanely killing food animals that a veterinary inspector or an inspector under the supervision of a veterinary inspector has condemned and determined that any meat product that would be derived from the food animals would not be edible

      Examples:

      • When designing your establishment, you consider the following for a separate area where food animals will be humanely killed:
        • whether you will be able to perform humane killing of the condemned food animal:
          • safely
          • while preventing the spread of infectious agents; and
          • such that it is not witnessed by other food animals

Sub-section 58(2): Enclosed areas for handling inedible meat products

  • The establishment where you slaughter food animals has an enclosed area for handling of inedible meat products

    Examples:

    • When designing the establishment, you consider the following for the enclosed area to be used for handling inedible meat products:
      • choosing a location such that inedible meat products only flow progressively away from the cleaner areas and do not permit their return into the edible area
        • airflow and drainage are directed away from the edible meat product area
        • there is sufficient space to segregate different inedible meat products, such as those that contain specified risk material
      • it is limited in access to only designated employees
    • For more information, refer to the material Preventing cross-contamination

Sub-section 58(3): Secure footing for food animals in the establishment

  • The floors, ramps, gangways and chutes that are used by the food animals in the establishment:
    • provide secure footing

      Examples:

      • You design, construct, and maintain floors, ramps, gangways, and chutes such that they:
        • are sturdy and drain properly
        • are non-slippery
        • provide secure footing for the species of food animals you slaughter
        • scored or have textured flooring, such as the stamping with diamond or square patterns for cattle; and
        • are made of slats
      • For additional information on secure footing for floors, ramps, gangways and chutes, refer to the Guideline for humane care and handling of food animals at slaughter
  • You ensure that the floors, ramps, gangways and chutes that are used by the food animals in the establishment:
    • do not present a risk of injury to the food animal during movement

      Examples:

      • You design, construct, and maintain floors, ramps, gangways, and chutes such that they:
        • have gates and pushers that avoid injury or suffering of food animals
        • have sides sufficiently high to prevent escape of or injury to food animals
        • are adjustable to accommodate transport vehicles of various heights without creating gaps between loading docks and transport vehicles; nor between the sides of the ramps and the floor of the transport vehicles
        • facilitate movement without coercion, bunching, or injury
        • if applicable, have an appropriate slope (for example, a maximum of 20 degrees)
      • For additional information on preventing the risk of injury to food animals from floors, ramps, gangways, and chutes, refer to the Guideline for humane care and handling of food animals at slaughter

Sub-section 58(4): Stations for inspections, examinations, and screenings

  • The establishment where you slaughter food animals has inspection stations at fixed locations and in numbers specified by the Canadian Food Inspection Agency for post-mortem inspection
  • If you have a licence and are authorized to conduct a post-mortem examination, the establishment has stations for post-mortem examinations
  • If you have a licence and are authorized to conduct a post-mortem defect management program, the establishment has stations for post-mortem screenings

Section 59: Control of movement within, into, and out of the facility or conveyance

  • The facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter food animals, is designed, constructed, and maintained in a manner so that the movement of persons and things within, into, or out of it is controlled

    Examples:

    • You limit access within, into and out of the facility or conveyance
    • When employees move from one incompatible area to another–such as from the inedible area in a slaughter establishment to the evisceration room–you ensure they change boots and coverings
    • You do not allow persons to move throughout the facility or conveyance unnecessarily
    • You are aware of and can account for all visitors and contractors who enter and leave the facility or conveyance
    • Employees know to be alert for unwelcomed visitors and know what to do when the encounter such persons
    • When you move ingredients, finished food, chemicals, inedible meat products or packaging materials, you follow established routes and times to move them
  • The movement of persons and things within, into, or out of the facility or conveyance does not present a risk of contamination of the food

    Examples:

    • The facility or conveyance is designed so that:
      • the flow of incoming ingredients, food animals, persons, chemicals, packaging materials, and equipment does not pose a risk of contamination to the food
      • the ingredients, finished food and packaging material are not at risk of contamination when they are moved from one area to the next

Section 60: Separation of incompatible activities

  • You use physical or other effective means to separate incompatible activities in order to prevent contamination of the food

    Examples:

    • You separate the following incompatible activities:
      • cleaning and sanitizing activities from food preparation activities
      • the handling of raw food from the handling of ready-to-eat food
      • the shipping of finished food from the receiving of incoming ingredients
      • storage of inedible products and waste from food preparation areas
      • living quarters from any food preparation areas
      • areas where food animals are handled from food preparation areas
      • laboratories that conduct microbiological and pathogen testing from food preparation areas
      • handling food with allergens from handling food without allergens
    • You use positive air pressure to direct air flow from highly sensitive areas, such as aseptic rooms, to less sensitive areas, such as raw ingredient handling rooms

    Furthermore, If you grow or harvest fresh fruits or vegetables, you

    • store starter products and manure piles away from water sources, fresh fruit or vegetable production sites and harvested fresh fruits or vegetables
    • wash agricultural chemical applicators away from water sources, fresh fruit or vegetable production areas and harvested fresh fruits or vegetables
    • separate growing and harvesting activities from animal farming activities; and
    • respect the post-interval timeframe between the application of agronomic inputs and harvest of the fresh fruits or vegetables

Section 61: Separation of food

  • You use physical or other effective means to separate food from:
  • You use physical or other effective means to separate food from:
    • any food that does not meet the requirements of the Safe Food for Canadians Act (SFCA) and the SFCR

      Examples:

      • You keep food that is intended only for export in a separate area, particularly when the requirements of the destination country do not meet those for domestic sale
      • You keep food that is intended only for intra-provincial trade in a separate area when provincial requirements do not meet those of the SFCA and its Regulations
  • You use physical or other effective means to separate food from:

Section 62: Control of food that is unsafe, returned, or non-compliant with the SFCA or the SFCR

  • When any food arrives at the establishment that presents a risk of injury to human health or that does not meet the requirements of the SFCA or SFCR, you:
    • identify the food as unsafe
    • place the food in a designated area within the establishment; and
    • take any other control measures necessary to prevent the contamination of other food in the establishment

      Examples:

      • You identify the following food and place them in a designated area:
        • food that has been subject to a recall
        • food that requires further processing due to hazards, and are labelled as such; and
        • food that is "defective" or "suspect" due to hazards
  • When any food that meets the requirements of section 22, which relates to return to Canada of exported food, returns to your establishment after it has been exported:
    • identify the food as such
    • place the food in a designated area within the establishment; and
    • take any other control measures necessary to prevent the contamination of other food in the establishment

Sub-section 63(1): Natural or artificial lighting used within the establishment

  • In the establishment, you use natural or artificial lighting that is appropriate to the food or the food animal that you intend to slaughter

    Examples:

    • You use natural or artificial lighting that:
      • when the colour of food is assessed, the lighting does not alter the natural colour of the food
      • does not cause the nutrients in the food to deteriorate
      • does not affect the quality of the food
      • does not result in the production of natural toxins in the food
      • minimizes stress or discomfort of the food animals
    • For additional information, refer to the guidance material on Lighting in an establishment
  • In the establishment, you use natural or artificial lighting that is appropriate to the activities being conducted

    Examples:

    • You review the placement and intensity of lighting in your establishment to confirm that it is appropriate to effectively
      • operate equipment
      • prepare food
      • slaughter food animals
      • identify any potential defects in food
      • conduct inspection, examination, and screening activities
      • examine your establishment or food for evidence of visible contamination
      • allow for cleaning and, if applicable, sanitizing of the establishment, facility or conveyance, conveyance or equipment

    Furthermore, if you grow or harvest fresh fruits or vegetables, you

    • ensure the overhead lighting as well as the lighting on the conveyances or equipment used during harvest the fresh is sufficient for the activities being conducted

Sub-section 63(2): Light fixtures in the establishment

  • Any light fixtures in the establishment where you manufacture, prepare, store, package or label food or slaughter a food animal can withstand repeated cleaning and, if necessary to prevent contamination of a food, repeated sanitizing

    Examples:

    • You ensure that light fixtures in your establishment are:
      • constructed from material that can be repeatedly cleaned and, if necessary, sanitized; and
      • installed in a manner that permits for routine cleaning

    Furthermore, if you grow or harvest fresh fruits or vegetables

    • light fixtures found on the conveyance or equipment that you use for harvesting the fresh fruits or vegetables are included
  • The light fixture does not present a risk of contamination in the event of breakage

    Examples:

    • You shield light fixtures with safety covers to contain broken material
    • Where possible, you use light fixtures constructed from shatter-resistant materials

    Furthermore, if you grow or harvest fresh fruits or vegetables

    • the light fixtures on your conveyance or equipment used in the harvesting of fresh fruits or vegetables have safety covers or are constructed of shatter resistant materials

Section 64: Ventilation system in the facility or conveyance

  • The facility or conveyance where you manufacture, prepare, store, package or label food or slaughter a food animal, is equipped with a ventilation system that:
    • provides natural or mechanical ventilation with sufficient air exchange to bring in clean air and remove unclean air and odours that might affect the food
    • are easily accessible and, if necessary, are able to be properly disassembled for cleaning maintenance and inspection
    • are capable of withstanding repeated cleaning; and
    • function as intended

      Examples:

      • The ventilations system in the facility or conveyance:
        • prevent the accumulation of heat, steam, condensation or dust
        • is equipped with close-fitting screens or filters to prevent the entry of dust, smoke, steam, odours, and contaminated air
        • provides adequate ventilation in holding areas for the welfare of the food animals awaiting slaughter
      • For additional information on the use of ventilation systems to reduce condensation, refer to the guidance material on Condensation

Sub-section 65(1): Appropriate temperature and humidity in a facility or conveyance

  • You maintain the temperature and humidity in the facility or conveyance where you manufacture, prepare, store, package or label food at a level that is appropriate to the food and the activities being conducted

    Examples:

    • When necessary, you maintain production areas at a temperature that prevents the growth of bacteria
    • You store food that requires refrigeration at 4°C or less
    • You store food that requires freezing at −18°C or less
    • Where condensation poses a risk to food safety, you maintain the humidity at a level that is low enough to prevent condensation
    • You regularly check temperature and humidity levels to ensure that they are maintained at a level that is appropriate to the food
    • You place food in refrigerated or freezer storage in a manner that does not restrict air flow, preventing the food from reaching the required temperature
    • Refer to the guidance material on Condensation for examples of methods to ensure your temperature and humidity system will mitigate risks of contamination to your food caused by condensation
  • You maintain the temperature and humidity in the facility or conveyance where you slaughter a food animal at a level that is appropriate to the food animals and the activities being conducted

    Examples:

    • The design of the facility or conveyance provides the necessary temperature and humidity controls to avoid distress or death of the food animals. For instance, you install shelters with fans in conveyances where animals are held in crates
    • For additional information on temperature and humidity levels that are appropriate to various species of food animals, refer to the Guideline for humane care and handling of food animals at slaughter

Sub-section 65(2): Conditions of heating, cooling and humidity-control systems

  • If the facility or conveyance where you manufacture, prepare, store, package or label food, or where you slaughter food animals, is equipped with a heating, cooling or humidity-control system, the system:
    • if necessary to prevent contamination of a food, is equipped with instruments to control, indicate and record the temperature and humidity levels
    • is accessible and is able to be disassembled if it necessary for it to be cleaned, maintained and inspected
    • can withstand repeated cleaning
    • functions as intended

      Examples:

      • You place a recording thermometer in the refrigerated storage area that can monitor, records and control the temperature
      • To permit cleaning, the system's ducts have cleanout doors so that you can access the interior
      • The system is made of material that is compatible with the chemicals and method used for cleaning
      • The capacity and design of the system is adequate for the conditions of the facility or conveyance
      • The system's sensing device accurately measures the conditions in the facility. The device also activates and de-activates the system to maintain the temperature and humidity at the levels you have set

Sub-section 66(1): Removal and disposal of contaminated materials and waste

  • You have means to remove and dispose of contaminated material and waste from your establishment
  • If necessary to prevent contamination of the food, the establishment is equipped with drainage, sewage, and plumbing systems that function as intended

    Examples:

    • The drainage and sewage systems can accommodate the volume and type of effluent produced in your establishment, allowing for constant fluid removal with no pooling
    • Drainage and sewage systems are equipped with traps and vents to prevent backflow
    • For conveyances where fish is handled, such as fishing vessels, the vessel is equipped with a drainage system to prevent discharge of untreated sewage into the surrounding waters
    • For additional information on the prevention of backflow in drainage, sewage and plumbing systems, refer to the guidance material on Preventing water backflow
    • In addition, if you slaughter:
      • food animals, you ensure the collection, sanitary handling, storage and disposal of inedible products, for example, feathers, hides, hair
      • bovines, you ensure the collection, sanitary handling, storage and disposal of specified risk material, including solids recovered from waste water, is done according to the requirements of the Animal Health Regulations

Sub-section 66(2): Frequency and manner of removal and disposal

  • You remove and dispose of contaminated materials and waste at a sufficient frequency and in a manner that prevents contamination of the food

    Examples:

    • You remove waste and contaminated materials at a set frequency, or more often if necessary so that they do not overflow
    • You remove contaminated materials and waste from the establishment using predetermined routes
      • You construct effluent or sewage lines such that they do not pass directly over or through production areas, unless you take measures to prevent risk of contamination of the food
      • You only allow designated employees to remove contaminated materials and waste. These employees wear appropriate clothing, such as overalls, gloves and boots, when removing the contaminated materials and waste
      • For fishing or harvesting vessels, you dispose of sewage in a manner that does not present a risk of contamination to the surrounding waters
    • For additional information refer to the guidance material on Preventing cross-contamination

    Furthermore, if you grow or harvest fresh fruits or vegetables, you

    • dispose inedible plant material, fertilizer bags, and agricultural chemicals at a set frequency
    • dispose waste from portable toilets and outdoor facilities away from the growing and harvest site
    • cover waste containers and keep them away from your water source as well as the growing and harvesting site
    • do not reuse empty agricultural chemical containers
    • do not leave culled fresh fruits or vegetables to rot near the production site

Sub-section 67(1): Hand cleaning stations, lavatories, showers, drinking water stations, break rooms and change rooms

  • If necessary to permit hygienic practices and prevent conditions which may result in the contamination of food, the establishment is equipped with
    • hand cleaning and sanitizing stations
    • lavatories
    • showers
    • drinking water stations
    • break rooms; or
    • change rooms
  • If you have hand cleaning and sanitizing stations, lavatories, showers, drinking water stations, break rooms, and change rooms, they are
    • adequately equipped

      Examples:

      • The change rooms have storage for street clothing that is separate from storage for protective clothing to be worn during food production
      • The lavatories have toilet paper
      • The sanitizing stations for hands and footwear are at the appropriate chemical concentration for their intended purpose and are approved for use in food establishments
      • Hand-washing notices are posted in lavatories and at the entrances to food production areas

      Furthermore, if you grow or harvest fresh fruits or vegetables, you

      • ensure there is hand sanitizer, soap, or wipes, and that there are receptacles to collect wastewater
  • If you have hand cleaning and sanitizing stations, lavatories, showers, drinking water stations, break rooms, and change rooms in the establishment, they are
    • appropriate in number and size for the number of persons using them

      Examples:

      • There are sufficient hand washing and sanitizing stations so that employees can wash their hands as often as needed. The lavatories have sinks of a size that permit easy and effective hand washing
  • If you have hand cleaning and sanitizing stations, lavatories, showers, drinking water stations, break rooms, and change rooms in the establishment, they are
    • located in the establishment so that they are readily accessible to the persons using them

      Examples:

      • The hand washing and sanitizing stations are located at entrances to production areas, in close proximity to the lavatories, and anywhere else deemed necessary
  • If you have hand cleaning and sanitizing stations, lavatories, showers, drinking water stations, break rooms, and change rooms in the establishment, they are
    • capable of withstanding repeated cleaning and, if necessary to prevent contamination of a food, sanitizing

      Examples:

      • The hand cleaning stations, lavatories, showers, drinking water stations, break rooms and change rooms:
        • are made of materials that are durable
        • have surfaces that are smooth, do not flake, and are non-absorbent

Sub-section 67(2): Specifics for hand cleaning and sanitizing stations

  • The hand cleaning and sanitizing stations permit effective cleaning of hands

    Examples:

    • The hand cleaning stations
      • provide water at a temperature that is
        • comfortable for the hands
        • warm enough to soften residues on hands and allow the soap to produce the lather needed to remove waste and contaminants
      • are equipped with
        • liquid soap
        • equipment or supplies that can dry hands in a sanitary manner; and
        • waste receptacles
    • The water pressure is strong enough to allow for dirt and contaminants to be easily removed from the hands
    • Where hand cleaning and sanitizing stations do not use water, you ensure they are equipped with a solution that allows for the effective removal of waste and contaminants

    Furthermore, if you grow or harvest fresh fruits or vegetables

    • the hand cleaning and sanitizing stations are equipped with
      • water that is comfortable to wash hands, soap and paper towels; or
      • water, paper towels and hand sanitizer; or
      • hand wipes and hand sanitizer

Sub-section 67(3): Location and maintenance of lavatories

  • The lavatories are located and maintained so that they do not present a risk of contamination of a food

    Examples:

    • You establish an anteroom or an outer foyer between the lavatories and the areas where you manufacture, prepare, store, package or label food, or where you slaughter food animals

    Furthermore, if you grow or harvest fresh fruits or vegetables

    • portable or non-portable toilets are on-site; or if they are located off-site, transportation to them is provided

Sub-section 68: Areas for inspector's use

  • At the request of the inspector, you provide them with an area to exercise their powers and perform their duties and functions under the SFCA. You ensure that the area is
    • readily accessible
    • appropriately equipped; and
    • appropriate in size

      Examples:

      • The area where the inspector to exercise their powers and perform their duties and functions
        • can be accessed safely, is unobstructed, and is conveniently located
        • is appropriately equipped such that it has
          • adequate lighting for proper inspection
          • an electrical outlet
          • an inspection table, platform, or rack, as appropriate; and
          • a means for waste disposal
        • has sufficient space for the inspector to carry out their tasks with ease and without risk of personal injury

Section 69: Availability of office, lockers and cabinets for inspectors in meat products and processed egg products establishments

  • If you manufacture, prepare, store, package or label, meat products or processed egg products, within the establishment, you provide the inspector with
    • a furnished office to exercise their powers and perform their duties and functions under the SFCA. You ensure that the furnished office is
      • readily accessible
      • appropriately equipped and
      • appropriate in size
    • lockers and cabinets that are
      • readily accessible
      • appropriate for the protection and storing of the inspector's equipment and documents
    • access to a lockable storage facility or equipment that is appropriate for the protection, preservation and storing of samples

      Examples:

      • The office can be accessed safely, is unobstructed, and is conveniently located
      • The office has
        • a desk and chair
        • lighting, heating, and cooling capabilities
        • an electrical outlet
        • a means for waste disposal; and
        • internet access
      • The office is sufficient in size and its furnishings and amenities are sufficient in quantity to accommodate the number of inspectors expected to be on location at the same time
  • In addition to the above, if your establishment is used to slaughter food animals
    • the furnished office is private; and
    • the inspector also has access, within the establishment, to
      • a lavatory
      • a shower; and
      • a change room

Sub-sections 70(1) and (2): Water, steam and ice that may come into contact with a food

  • Any water that may contact food is
    • potable, unless there is no risk of contamination of the food if it is not potable
    • protected against contamination

      Examples:

      • You use a municipal water source for any water that may come into contact with the food
      • If you use water other than municipal water, you collect water samples and have them tested by an accredited laboratory to determine whether the water is potable
      • If you use recirculated or reclaimed water, you treat, monitor, and maintain it to prevent contamination of the food
      • You make sure that the seawater used to rinse is not a source of contamination
      • You make sure that the water distribution system within the establishment is enclosed and protected from contaminants
      • If you use a well, the well head is protected and securely covered
      • For additional information, refer to the guidance material on Water for use in the preparation of food

      Furthermore, if you grow or harvest fresh fruits or vegetables, you

      • take into consideration the water source, its intended use, and its method of delivery
        • examples of water source include: municipal, well, ponds, dugouts fed by groundwater, rainwater, lakes
        • examples of 'intended use' include: irrigation, agricultural chemical or commercial fertilizer application
        • examples of methods of delivery include: overhead, spray, drip, trickle, furrow
      • use potable water in the final rinse to remove any surface contaminant before placing the fresh fruits and vegetables in the package
  • Any steam or ice that may come into contact with the food, unless it does not present a risk of contamination of the food, is
    • potable; and
    • protected against contamination

      Examples:

      • When you store ice in an ice machine, you ensure that the machine doors are kept closed when the machine is not in use

      Furthermore, if you grow or harvest fresh fruits or vegetables

      • the ice you use to remove field heat or to package the fruits or vegetables does not contaminate the fresh fruits or vegetables

Sub-section 70(3): Cross-connections between water systems

  • Any systems that supply water that might come into contact with food are not cross-connected with any other system unless you take measures to eliminate any risk of contamination to the food that may result from the cross-connection

    Examples:

    • If there are cross-connections between systems
      • they are only between potable water systems that are protected against contamination, or water systems that do not present a risk of contamination of food
      • there are measures in place, such as filtration or ultraviolet lights, to eliminate the risk of contamination of the food
    • Hoses or taps have back-flow or back-siphonage prevention devices
    • For additional information, refer to the guidance material on Preventing water backflow

Sub-section 70(4): Water given to food animals

  • Water or other sources of hydration that you provide to food animals that are intended to be slaughtered in the establishment do not present a risk of
    • injury to the health of the food animal, or
    • contamination to any meat products that may be derived from the food animal

      Examples:

      • You only give potable water to the food animals or
        • You give the food animals non-potable water, if you can demonstrate that it does not present a risk contamination of the meat product derived from them

Sub-section 71(1): Supply of water, steam and ice

  • As appropriate to the food and activity you are conducting, and if applicable to the food animal intended for slaughter, the establishment is supplied with
    • water that is adequate in quantity, temperature, pH and pressure
    • steam that is adequate in quantity and pressure; and
    • ice that is adequate in quantity

      Examples:

      • The water you use is sufficient to
        • prepare food, such as washing, rinsing, growing and harvesting
        • clean and sanitize the facility or conveyance; and
        • allow all animals to hydrate themselves as needed
      • You use pH water filters to adjust the water pH to a level that is adequate for the food and for the cleaning products you use for sanitation
      • The steam you use is sufficient to
        • clean and sanitize conveyances or equipment; and
        • prepare food, such as running retorts or other processing equipment
      • The ice you use is sufficient to
        • use in the preparation of food; and
        • keep cool samples that are to be sent to the laboratory for analysis

Sub-section 71(2): Treatment of water, steam or ice

  • Any treatment of water, steam or ice that you use is applied in a manner that does not present a risk of contamination of the food

    Examples:

    • The water treatment chemicals are appropriate for the food and their intended use, and you use them in accordance with the manufacturer's instructions
    • The water filtration systems are cleaned regularly to prevent the buildup of organic materials and bacterial growth
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