Processed Egg Manual - Chapter 2 - Registration

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Table of Contents

2.1 Objective of Activity

Federal registration is required for a processed egg station to apply an inspection legend, and to import, export and ship processed egg interprovincially. Registered stations must meet federal requirements related to construction, facilities, layout and equipment and sanitary operation, and are subject to regular inspections by an inspector to verify that regulatory requirements are maintained.

2.2 References

Canada Agricultural Products Act
Processed Egg Regulations
CFIA Reference Listing of Accepted Construction Materials, Packaging Materials and Non-food Chemical Products

2.3 Required Equipment

Light meter
Plumbers level
Smoke pen

2.4 Required Forms

Application for Registration of an Establishment (CFIA/ACIA 3043)
Application for Credit (CFIA/ACIA 0015)
Appendix I - Processed Egg Station Application for Registration Checklist

2.5 Types of Registration

2.5.1 New Registrations

Operators wishing to become registered for the first time must submit a complete registration package, including an Application for Registration (CFIA/ACIA 3043) and all documentation described in section 2.6. It is recommended that a discussion of registration requirements with a Canadian Food Inspection Agency (CFIA) inspector take place before any plans are finalized.

2.5.2 Changes to an Existing Registration

Processed egg stations already registered with the CFIA planning to undertake any expansions or modifications to the existing structure are to submit an application for registration checking off the Revision box under Type of Application. The application must include the necessary documents describing the changes planned, and the impact of the proposed changes. See section 2.6 for further details.

2.5.3 Change of Ownership

A change of ownership of a registered processed egg station will require that the new owner (purchaser) submit a full application package. The purchaser is strongly advised to seek information from the seller regarding the state of compliance of the establishment before assuming ownership. The CFIA can only provide information to the purchaser upon receipt of written permission from the seller, clearly specifying what can be disclosed. The onus is on the new operator to ensure that the processed egg station meets the registration requirements. A new certificate of registration will not be issued until the CFIA is satisfied that the regulatory requirements have been met.

2.5.4 Multi-Commodity Registration

Requests for handling and processing multiple commodities in the same facility as a processed egg station will be dealt with on an individual basis by submission through the Area Egg Specialist (or designate).

2.6 Registration Package

All registration documents must be completed and signed by the applicant. A registration package must include the following plans and specifications:

a) Application for Registration of an establishment forms: May be obtained from any CFIA Office or through the CFIA website. An application for registration of a processed egg station is to be made by the applicant, in writing, to the Director, Agrifood Division. This form must be completed in full on both sides following the directions on the form. Application for Registration of an Establishment (CFIA/ACIA 3043)

b) Municipal, Provincial or Federal Documents: A copy of the federal or provincial documents of incorporation, partnership or proof of business name must be attached, as indicated on the application form. If the company is neither incorporated nor a partnership, a notarized affidavit must be attached showing the name under which the processed egg establishment will operate. An example of an affidavit can be found in Appendix II. The name provided on the provincial business registration or affidavit must be the same as identified on all documents presented for registration purposes.

The applicant must give written assurance that the location, construction, facilities and nature of operation are in accordance with all municipal, provincial and federal requirements. This may require submission of a building permit, as well as written assurance from the appropriate authorities indicating compliance with environmental requirements.

c) Site plans: A site plan is to show the boundaries of the site, the location of the station in relation to all buildings, structures, roadways, driveways, parking sites, railway lines, sewer lines, wells, and public utilities on the property. The scale and the north point are to be shown.

d) Blueprints/Building Plans: Detailed blueprints for the processed egg station must be submitted. Because of the specialized knowledge required to design and construct a durable and well laid out establishment, it is recommended that a competent architect or engineer, experienced in this particular field, be employed to prepare the drawings and specifications. The drawings must include the following:

  • floor plan of each level of the station showing the function of each room or area.
  • the location of walls, partitions, stairways, windows and doors.
  • a list of the materials used in the construction of all floors, walls, and ceilings.
  • the types and location of equipment.
  • the location of the lighting, refrigeration, ventilation and plumbing systems.
  • product, personnel and air flow patterns throughout the station.

It is recommended that plans and specifications be agreed to by all parties, before commencement of any construction, in order to avoid unnecessary expense and inconvenience to the applicant.

Where additions, extensions or renovations are planned for a station that is already registered, a revised plan is to be submitted, showing the changes planned and the impact of these changes on the surrounding rooms. Where a station wishes to make changes to the location of equipment, product flow patterns or operations, the proposed changes should first be reviewed by a CFIA inspector.

e) Sanitation Program: The sanitation program will indicate:

  • the name and title of the person responsible for carrying out the program.
  • the equipment and a list of chemical agents to be used to bring about and maintain clean and sanitary conditions. All chemicals used in the establishment, including the egg wash detergent, should be on the CFIA's Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products ] or otherwise be demonstrated by the operator to be safe and effective for use on shell eggs, and be used and handled in accordance with the manufacturer's instructions.
  • a description of the tasks, including cleaning, pre-operation inspections, and environmental sampling, the frequency of the tasks, and how the tasks are conducted to ensure clean and sanitary conditions.

f) Quality Assurance Program: The quality assurance program will describe the measures taken by station employees to assure that processed egg meets the requirements and standards of the regulations, including:

  • the name and title of the person responsible for carrying out the program.
  • the name and address of the laboratory to be used for the analysis of processed egg samples.
  • a description of their sampling plan, including the number of samples to be taken and analysed, how the sample is taken, and the frequency of sampling. Product sampling procedures are to include a minimum of beginning, middle and end of run sampling

g) Water Analysis: A current provincial potability (bacteriological analysis) certificate showing acceptable results is required. The source of the water must be indicated.

h) Application for Credit (CFIA/ACIA 0015)
This form is required to set up account for the registered processed egg station for billing purposes and is available through the CFIA website. When completed this form is to be mailed to Accounts Receivable in Moncton, N.B.

2.7 Communication and Documentation Flow

1. Inspector

Note: Inspector could be any of the following individuals within operations:

  • Inspector
  • Supervisor (eggs)
  • Regional Specialist (eggs)

Note: At any time during this process, the inspector should communicate with the Area Egg Specialist if they have any questions or concerns.

  1. Enquiry from potential applicant received by inspector. Inspector notifies the Area Egg Specialist of the enquiry.
  2. Inspector sends out registration information to potential applicant.
  3. If the applicant wishes to proceed, they communicate with the inspector for any information or clarification. If possible, the inspector should visit the applicant to review the proposed facility, discuss responsibilities of the operator and review cost recovery fees.
  4. Applicant forwards registration documents to the inspector.
  5. Inspector, in consultation with the Area Egg Specialist and/or the Regional Program Officer, reviews documents for completeness and accuracy, and to ensure regulatory requirements are met. If anything is missing, or if changes are required, the inspector will return the document in question for correction or request further documentation.
  6. Once the registration documents are complete and accurate, the inspector conducts an on-site visit to verify regulatory compliance. The inspector completes an Processed Egg Station Application for Registration Checklist (Appendix I). Where changes are required, the inspector notifies the applicant in writing of the findings and what must be done in order to satisfy the requirements for registration approval. When the inspector is satisfied that all requirements have been met, the completed documents are forwarded to the Regional Program Officer or Area Egg Specialist as applicable.

2. Area Egg Specialist

Note: These procedures may differ from region to region. It is the Area Egg Specialist’s responsibility to ensure that:

  1. Area specialist reviews documents for accuracy and completeness. If anything is missing the inspector will be requested to obtain the required information and updated document(s) as necessary.
  2. Once all necessary documents are present and all registration requirements are satisfied as indicated in the documents, the Area Egg Specialist recommends the registration and signs the registration checklist.
    Note: Steps 3-6 could also be done by the Regional Program Officer
  3. The certificate of registration is printed and signed by the Regional Director
  4. The signed certificate is scanned and sent back to the Area Egg Specialist and HQ.
  5. Certificate is distributed to applicant with a letter signed by the Area Egg Specialist advising them to display the certificate in a prominent location. The registered processed egg station is to be instructed to return the original certificate to the responsible inspector should their registration cease. A template of the letter can be found in Appendix III.
  6. All documents are scanned and sent to headquarters where they will be uploaded in RDIMS.

It is recommended that no major construction take place until the plans and specifications for the facility have been agreed to by the applicant and the CFIA (including the Area Egg Specialist).

A registration will not be issued until all documents have been completed and approved. This includes the Processed Egg Application for Registration Checklist.

2.8 Registration Requirements

2.8.1 Premises

The premises include all elements in the building and building surroundings; the outside property, roadways, drainage, building design and construction, product flow, sanitary facilities and water quality. Surroundings and Outside Property

The site must be located in an area that is free of objectionable odours and other contaminants. The site must permit good drainage and provide a suitable base for construction of the establishment.

The outside property should be maintained in a neat and orderly manner for a 16 metre (50 foot) radius around the station. It should be free of tall grass, debris and other materials likely to provide harbourage place for flies or rodents or be the cause of any other objectionable conditions, especially around the shipping and receiving docks. Roadways, Driveways, Parking Lots

Roadways, driveways and parking lots on the premises are to be properly graded, compacted, dust proofed, and drained as required. Multiple Buildings

A registered processed egg station may be one or more buildings situated on one place (i.e. located within one piece of property which is continuous and self enclosed, whether one or several adjoining municipal numbers or lots). Several places remote from each other, either by public road, other properties, or other parts of a town or city, are not considered to be one place. A processed egg station with several buildings on a premise can be registered under a single registration number. If part of the property is separate, and a company wishes to have only one registration, they have the option of constructing a connection between the buildings by an underpass or overpass.

In view of the above, any existing registered station electing to amend their registration to include more than one building must submit a site plan showing boundaries and buildings of the re-defined registered premise. Establishment Layout and Design

The establishment must have a sufficient number of rooms to accommodate the separation of the following incompatible operations:

  • receiving eggs
  • holding eggs
  • storing eggs
  • washing, candling and transferring eggs
  • breaking eggs and filtering, blending, mixing and heat-treating liquid processed egg
  • packing liquid processed egg
  • storing liquid processed egg
  • freezing liquid processed egg
  • drying liquid processed egg
  • packing dried processed egg
  • heat-treating dried albumen
  • storing dried processed egg
  • handling ova
  • heat-treating of eggs in the shell and the preparation of deshelled eggs
  • storing deshelled eggs
  • storing ingredients and food additives
  • storing detergents, sanitizing agents and other chemical agents
  • washing, cleaning and sanitizing of containers
  • any other processing
  • inspecting processed egg and shell egg
  • handling and storing inedible

The establishment must be designed to provide for a good flow of product, employees and equipment, to control of the risk of cross-contamination. For example, a processed egg station should be designed so that there is progression from the point where raw products are received, through the initial handling, processing, packaging, cooling and to the shipping area and loading docks.

A processed egg station should be separate from and have no direct access to living quarters, retail outlets and areas in which operations are incompatible with the handling of processed egg.

In planning a registered processed egg station, consideration should be given to future expansion of segments of the operation such that it would not cause serious congestion or other disruption to the flow of the operation. General Construction Requirements

It is expected that every precaution will be taken such as soil testing to assure the best possible foundation and thereby minimize the settling and sagging of the building. The materials used in the construction of the station are to be those which are not only sufficiently strong and durable, but which will promote satisfactory maintenance inside and out. Masonry and steel construction have proven to be the most acceptable to date for this purpose. Walls, Ceilings and Floors

New materials must be evaluated to determine both chemical and physical suitability in relation to the intended use. Prior to the construction of processed egg station or the replacement of existing material in an establishment, it is recommended that station management check with the CFIA inspector or Area Egg Specialist to review the acceptability of the proposed construction material. Floor, wall and ceiling materials, as well as various coatings and joint sealants require review and acceptance. It is also necessary to determine chemical suitability of these materials because of the possibility of accidental or incidental contact with food products or other food ingredients.

Rooms which are subjected to moisture and which could develop odours must be constructed of material which is smooth, hard and impervious to moisture. Accepted material for walls and ceilings includes zero lock panels, glass board panels, glazed tiles, and smooth steel. While the surface finishes of walls and ceilings are most important, the durability of the underlying structures is also a concern. Materials that are absorbent and difficult to keep clean are not acceptable. Examples of such unacceptable materials are drywall and porous acoustic-type boards. Walls are to be free of pitting, cracks, crevices and ledges. Where applicable, all corners and wall-floor junctions should be coved. At a minimum, they are to be properly sealed to facilitate cleaning and to prevent moisture and dirt from entering and becoming a source of contamination

It should be noted that the construction material requirements apply only to processing and product storage areas within the registered station. A greater variety of construction materials may be permitted in other areas of the station such as offices, lunchrooms, washrooms and other welfare rooms provided sanitation is not jeopardized.

Floors must be of a hard, impervious material accepted by CFIA. Floors are to be properly sloped to provide good drainage of liquids to trapped outlets. All joints between the walls and floor must be properly sealed. A 2 cm/ m slope is suggested.

A Reference Listing of Accepted Construction Materials, Packaging Materials and Non-food Chemical Products [link to] intended for use in a registered station can be found on the CFIA web site, although registered establishments are not limited to products on this list. If products are not on the Reference Listing, the establishment is responsible to demonstrate that they are safe for their intended purpose. Doors and Doorways

Doors should be close-fitting and be constructed to withstand the rigours of normal use. Doors should either be constructed of rust-resistant metal or other acceptable material. The junctures between the wall and the door jamb are to be effectively sealed with a flexible sealing compound. All doors to processing areas must be equipped with self-closing doors and those to the outside should be operating similarly. Stairs and Mezzanines

Stairs, catwalks, or mezzanines located above product handling areas are to be of solid masonry or metal construction, with adequately raised edges. Paint

All paints intended for use in food production and storage areas must be acceptable for use in a food station. The use of lime wash is not permitted. The painting of food product contact surfaces is prohibited. Lighting

All rooms and areas of the station must be properly lighted, either naturally or artificially or both. Processed egg sorting and inspection working surfaces must have a minimum illumination of 540 lux. The intensity of illumination in other working areas should meet 220 lux. Areas where there is no production taking place, such as maintenance areas or storage rooms, should be at least 110 lux. The light should be measured by holding the light meter on the work surface or parallel to the floor at a height of 1 meter.

Artificial lighting must be of such quality as to not distort the normal colour of food products. Normal non-colour corrected light has been found acceptable.

Lights sources and fixtures must not be a potential source of contamination to food products, so design and location are an important consideration. In rooms where there is product or packing material, the lights and fixtures must be shatterproof or shielded to prevent breakage. Ventilation

Processed egg stations must have adequate ventilation to provide a sufficient exchange of air in all parts of the registered station, to keep air fresh and free of objectionable odours, dust, steam and vapour. In refrigerated areas, ventilation is to be sufficient to keep walls and ceilings free of condensation.

Every room in a processed egg station that is used for processing and packing must be ventilated by a positive flow of filtered air meeting their provincial standards for Indoor Air Quality. The air filters must be rated under the ASHRAE 52.2 Standard (American Society of Heating, Refrigerating and Air Conditioning Engineers). These filters must have a MERV rating of at least 13 (Minimum Efficiency Rating Value) on the filter casing. The processed facilities must also have documentation to support the claims of these filters used in their establishment and have a filter maintenance program to monitor filter maintenance and replacement. It is common practice, those facilities using these filters, to introduce pre filters into their HVAC systems to extend the life of their High Efficiency or HEPA (High Efficiency Particulate Air) filters. Every transfer room, inedible room, shell room and refuse room in a processed egg station shall be ventilated by a negative flow of air directly to the outside. The use of recycled air is only permitted if the air is re-filtered. Establishments wishing to use recycled air must first consult with a CFIA inspector.

All equipment which produces heat, steam, or odours must be properly vented. Washer exhausts must be vented to the outside. The MERV requirements apply to both filtered as well as recycled air to be used in processing (e.g. drying operations).

In planning and designing a registered station and developing its ventilation, every care must be taken to control air movement, so that undesirable conditions are reduced or eliminated. Drains

Where required, adequate drainage must be available throughout the registered establishment. The number, size and location of drains and drain inlets are to be in keeping with the nature of the operation. As a general rule, one drain inlet 30 x 30 cm or equivalent should be provided for every 40 m2 of floor space. The number of drain inlets and their size must be increased in areas of high water discharge, to provide proper and constant removal of the fluid wastes.

All drain lines should be sloped at least 2 cm per metre and have not less than 10 cm inside diameter, be deep-seal trapped, properly vented to the outside air and have effective rodent screens. It is important that floors slope uniformly to drain inlets, with no low spots to collect liquids. Drains should be of a material accepted by CFIA and the municipality. Properly constructed valley drains are permitted if they are an integral part of the floor. Properly sloped gutter or channel drains are also permitted if they are constructed of precast metal, vitreous tile or the like, and covered with removable
sectional grated covers. The sections of the covers should not be longer than 120 cm. In many instances it is necessary to provide a continuous flow of water within the gutter, to remove the heavier waste products.

Equipment discharging a large volume of water is to be provided with direct drainage, preventing water from flooding the surrounding areas. Where several 10 cm drainage lines discharge into one trunk line, the trunk line must be proportionately larger, to efficiently handle the fluids discharged into it.

Toilet/urinal drain lines are to be trapped and separate and apart from other drain lines to a point outside. Under no circumstance may the former empty into a catch basin. Overhead drain lines must not pose a contamination threat. All local and provincial ordinances and codes must be observed. Sewage and Wastewater Disposal

Connection into a municipal system is most desirable. Other means of disposing of station effluent must first meet all municipal and provincial requirements, and may then be presented for consideration to the CFIA. Alternate systems must first be approved in writing from the appropriate authority. Domestic waste pipes and station waste water pipes must run separately to the outside of the station, but may be joined outside. Water Supply and Water Reuse

Only potable water may be used for all food contact operations. Each application for registration must include verification that the water source is acceptable for its intended use. There must be a supply of hot and cold potable water available under adequate pressure and in quantities sufficient for all operating and clean up needs. Non-potable water is a potential source of contamination. Where non-potable water is used for fire prevention or for condensers on refrigeration systems, it must be entirely separate from the potable water system and clearly and distinctly identified. Under no other circumstances may it be used where edible products are processed, handled or packaged. If filters are used, they must be maintained in a sanitary manner.

For the water used in a processed egg station, potable means coliforms of less than 10 per 100 mL of water or conformance to the respective provincial standard, whichever is stricter.

Where the supply of potable water is derived from a private well, adequate protection must be afforded to the well head to prevent contamination of the water supply. Similarly, where storage tanks are used, they must be located and constructed in such a way as to prevent contamination.

Where automatic chlorinators are used in a registered station, a system indicating malfunction must be located to immediately alert station personnel and inspection staff.

In the interest of conservation of water and energy, water reuse proposals will be given consideration by CFIA. The reuse of water shall not create any unsanitary state in relation to the product or the station environment. Garbage Disposal

The station must have a separate refuse room or suitable area for the storage of garbage prior to its removal. This area must have proper negative ventilation. The garbage must be stored in properly identified, leak proof containers, so that there is no potential risk of cross-contamination. Garbage must be removed from the premises on a regular basis. Inedible Product

Separation and control of inedible product must be maintained in the station. All containers for inedible must be permanently marked with Inedible Processed Egg - Not for Human Consumption and œufs transformés non comestibles - Impropres à la consummation humaine. Colour coded pails may be used provided that the codes are clearly posted in the station. The containers must be covered and stored in a manner to ensure there is no cross-contamination with the finished product. Where applicable, all inedible containers must be washed and sanitized in an area of the station separate from the finished product area, where there is no potential cross contamination risk.

For control purposes, the inspector may request that the station denature the inedible product. Station management must also be able to provide sufficient records to demonstrate control of inedible product leaving the processing establishment.

2.8.2 Sanitary Facilities Hand Washing Sinks and Hand Dips

Hand-washing facilities should be of the remote-control type (foot, hand activated or timed), capable of supplying warm water, and be directly drained. They are to be provided in all areas for production and inspection personnel, and be so located that individuals can readily wash their hands. These facilities must be supplied with liquid or other dispensable type of soap, paper towels in suitable dispensers, and properly constructed and easily maintained receptacles for used towels. Roller-type cloth towels are considered unacceptable.

Where adequate hand-washing facilities are provided at all entrances to production areas, it is not mandatory to install remote-control type facilities in welfare areas.

Where provided, hand-dips utilizing an approved sanitizing agent are to be located adjacent to hand washing facilities. Alcohol based hand cleaning gels are an acceptable alternative. Employee Welfare Rooms

Where applicable, registered stations are to have a lunchroom, and separate washrooms and dressing rooms for both sexes. All rooms are to be provided with adequate lighting and ventilation.

  • Lunch Rooms

It should be Noted that eating and drinking (other than water from a drinking fountain) is not permitted in any areas where eggs are processed. Therefore, lunchrooms are required in most registered stations.

  • Washrooms

Washrooms must be easily cleanable with properly drained floors. They are to be of adequate size for the maximum number of employees. Doors are to be self-closing. Washrooms are to be equipped with effective, negative ventilation vented directly to the outside. Access from employee washrooms to any food handling area is to be through a hallway or vestibule; no direct access to processing rooms is permitted.

When planning on the number of toilets and urinals at a processed egg station, the respective provincial ordinances should be followed.

Washrooms must be supplied with an adequate supply of hot and cold running water, soap dispensers, soap, and sanitary hand drying facilities. Hand-washing facilities should be of the remote control type (foot, hand activated or timed) and there must be a sufficient number to meet the needs of the maximum number of employees.

  • Dressing Rooms

Dressing rooms must be separate from, but may be connected directly to washrooms. Properly constructed walls and ceilings of drywall, smooth finished painted plywood, or other cleanable surfaces are acceptable. Although preferable, the floors need not be drained but the finish must be suitable to allow for thorough cleaning. Dressing rooms must be adequate in size for the number of employees using them and are to be equipped such that they can be maintained in a sanitary condition. Shower facilities are also desirable in processed egg stations.

2.8.3 Equipment Construction and Design

Equipment must be constructed of corrosion resistant materials, free of noxious elements, capable of being cleaned, accessible for cleaning, maintenance and inspection or easily disassembled for those purposes and effective for the purpose for which it is intended.

Whenever stainless steel is used in food stations, it should be of the 300 or 18/8 series. Types of the 400 series have not proven satisfactory. Ordinary steel, when exposed to the elements, oxidizes and powdery rust or iron oxide forms on the surface. Stainless steel also oxidizes but, instead of common rust, a thin, dense chromium oxide film forms on the surface and acts as an armour against corrosion. When this chromium oxide film on stainless steel is removed, it reforms immediately when exposed to oxygen in the atmosphere. The usefulness of stainless steel depends on corrosion resistance which varies considerably from type to type. Stainless steel of the 300 and 18/8 series has been found more resistant to corrosion than that of the 400 series. The major difference is that the 300 and 18/8 series are alloys made of chromium, nickel and carbon, while in the 400 series nickel is not added and the resistance to oxidizing conditions is therefore reduced. Many materials such as plastics, resins, fibreglass, latex and numerous combinations thereof have appeared on the market for use in the construction of equipment. The use of new materials is not permitted in a registered establishment until acceptance has been received.

Equipment design should prevent contamination from the dripping of lubricants from bearings, gears, motors, etc. Should drip-pans be necessary for protection against contamination, they should be easily accessible for inspection and for cleaning.

Stationary or elevating type platforms are to be constructed and located so as to preclude cross contamination with food products.

All equipment should be installed away from walls and ceilings, to provide sufficient access for cleaning purposes. Alternatively, permanently mounted equipment should be completely sealed to walls, floor or ceiling.

Pasteuriser equipment must meet the 3A Standards or similar pasteuriser standards as well as requirements outlined in Processed Egg-Chapter 5 - Pasteurization Systems. These would include any fail safe standards for pasteuriser operations established for the use of Programmable Logical Controllers, pressure differential and flow promoting and controlling devices. Equipment Cleaning

Adequate hot and cold water, from an adequate number of conveniently located hose connections, must be readily available in all rooms to allow for an effective cleaning of the equipment and premises. All mobile equipment and equipment which can be dismantled should be moved to that room or area for cleaning. When stationary equipment is cleaned, food products and packaging materials must either be removed from the room or area, or adequately protected from splash contamination. The equipment cleaning room or area must have adequate lighting, drainage and ventilation, including an exhaust fan to remove steam vapours. Calibration

An effective calibration program should be in place for equipment monitoring and controlling devices. Records are to be maintained.

2.8.4 Pest Control Screens and Insect Control

All windows and other exterior openings that could admit insects, birds, bats, etc., are to be equipped with effective screens. Air curtains or other acceptable devices such as Fly chaser fans are recommended over outside doorways where screening is not practicable, such as the loading dock area. Electronic fly zappers may only be used in areas of the station where food and packaging materials are not exposed. Rodent Proofing and Control

Processed egg stations must have an effective rodent control system. To prevent entry or habitation of rodents in a registered station there should be no open holes or seams to the outside to allow the entry of rodents. The registered station must have an adequate number of approved traps to control rodent numbers. Open bait stations or walk-through traps where rodents enter, feed and leave are not acceptable.

2.8.5 Specific Requirements for Rooms or Areas of a Registered Establishment Shipping and Receiving Areas

It is recommended that the shipping area be separate from the receiving area. These areas are to be maintained in an acceptable sanitary condition. The doors must be kept closed when not in use, to control the entry of flies and rodents. Shell eggs and processed egg are not to be stored in the shipping and receiving areas. Holding Room - Liquid Egg

Holding rooms must be constructed of suitable materials and capable of maintaining an ambient temperature of 4°C. Strict sanitation procedures must be maintained at all times. Hot Room - Dried Albumen

Hot rooms for albumen must be constructed of materials that will withstand hot temperatures. The room should be designed to maintain a constant temperature, and be free from drafts, odours and dead air spaces. The room should be capable of being maintained in a clean and sanitary condition. The room shall be equipped with probes to determine that product has been heated to an appropriate temperature and an accurate exterior recording device. Holding Room - Dried Egg

This room should be constructed of approved materials and maintained in a clean and orderly manner and must be free of odours. Dry Storage Rooms

The dry storage area is to be maintained in an acceptable sanitary condition. The doors should be kept closed when not in use, to control the entry of rodents and flies. There should be no direct access to production areas or ungraded egg coolers. To facilitate rodent control, packaging material should be stored off the floor, and 18 inches away from walls. Dry storage rooms/areas must be adequate in size to store all materials in a sanitary manner.

Dry storage areas must be constructed so that they are weather-tight, and the stored materials are kept clean, dry and free of contamination. Open trusses, which are in good condition, are acceptable in the dry storage area on the condition that the cleaning is properly addressed in the sanitation plan. Inspection Office

Regulations require that an inspection office be provided in all registered processed egg stations.

Decals bearing the words Canadian Food Inspection Agency and Agence canadienne d'inspection des aliments are to be applied to the door for identification purposes.

The minimum office space required for one inspector is 10m2 and should be situated in a suitable location in the station. Management is responsible for providing and furnishing the inspectors office with the following:

  1. telephone (if a dedicated line is required this will be provided by the CFIA)
  2. at least one 4-drawer filing cabinet equipped with a lock
  3. cupboard, locker or equivalent for street clothing and inspection clothing
  4. desk and chair
  5. container for dirty laundry
  6. computer port

The room shall be appropriately lighted (220 lux minimum) and maintained at a suitable temperature. The room shall be clean and dry and finished in a manner suitable for a private office with painted drywall or other acceptable finish.

2.9 When an Application May Be Rejected

An application for registration of a processed egg station may be rejected whenever the applicant fails to meet the requirements of the regulations and manual prescribing the conditions of the registration requirements. Each applicant will be notified promptly of the reasons for the rejection. The applicant may resubmit an application for registration of a processed egg station only if all items identified during the initial rejection have been corrected.

2.10 Management of Registration

A Certificate of Registration is issued from the regional director once the final registration package has been reviewed and accepted. The official list of registered processed egg stations is maintained in Ottawa.

Appendix I

Processed Egg Station Application for Registration Checklist

Company Name space

Address space

Recommended Registration # space

Box Private Ownership  

Box Partnership

Box Limited Liability Company

Box Co-operative

Details of Premises



1. Building and surrounding area suitable considering all factors.

2. Exterior is constructed and maintained to prevent the entry of contaminants and pests.

3. Les salles ou aires sont séparées, sont suffisamment grandes pour permettre les opérations de transformation et d'entreposage.

4. Walls, ceilings and floors are constructed of appropriate material and are suitable for the operating conditions in the area.

5. All paints, coatings, cleaners, sanitizers are in the CFIA Reference Listing, or otherwise demonstrated by the operator that they are safe for use IN an establishment

6. Floors are properly sloped to drains. Adequate drainage is available throughout the processed egg station.

7. Sewage systems carrying human waste are separate from all other waste effluent systems in the processed egg station.

8. No cross-connections between the potable and non-potable water supplies exist.

9. La pression d'eau est adéquate et l'eau potable est fournie en quantité suffisante pour répondre à tous les besoins. .

10. Les toilettes, les salles à manger et les vestiaires sont bien situés, construits et équipés.

11. Minimum lighting requirement is met and lights are shatterproof where required.

12. Ventilation provides required air pressures and positive filtered air where required.

13. Facilities for washing and sanitizing equipment are adequate with a separate area for washing inedible containers.

14. There are suitable rooms or areas, with negative ventilation, for storage of garbage, inedible and shell prior to its removal.

15. Control and disposal of inedible product is acceptable. Inedible is denatured or otherwise controlled.

16. Doors are close-fitting and self-closing where required.

17. Requirements for hand washing facilities are met.

18. Employee and product flow occur in a way that minimizes risk of cross-contamination.

19. Separate room or area available for the storage of chemicals.

20. Appropriate inspection facilities are provided for CFIA inspectors.

Details Of Packaging and Labeling



1. All labels meet regulatory requirements.

2. All packaging materials meet regulatory requirements.

3. Ingredients and additives are acceptable for use in Processed Egg.

4. Inedible labels and denaturant are available for use.

Documents to be Submitted



1. Application for Registration of an Establishment.

2. Legal proof of business name or affidavit.

3. Site plans, blueprints and specifications including flow of eggs, processed eggs and personnel.

4. Written Sanitation and Quality Assurance Program, including a list of CFIA accepted chemicals.

5. Official water analysis certificate confirming a source of potable water.

6. Provincial/Municipal approved description of waste water and sewage disposal.

7. Description of pasteurization process (where applicable), approved by Health Canada.

8. CFIA Application for credit (CFIA/ACIA 0015)

Details of Equipment



1. All required equipment has been installed and meets requirements.

2. Equipment design, construction and installation is acceptable.

3. Egg washers are equipped with calibrated thermometers and are capable of washing eggs at the required temperature and pH.

4. Breaking machines are equipped with hand wash sinks and functional air jets.

5. Holding tanks are equipped with refrigeration, agitators and calibrated thermometers.

6. Pasteurizer, divert valves, and thermometers have been tested and inspected.

7. Holding tubes are equipped with removable elbows, and are appropriately sloped.

8. Coolers and freezers are adequate in size and will cool/freeze products within the required times.


Inspector's comments:

Date space
Signature space

Regional Program Officer's Comments:

Date space
Signature space

Area Egg Specialist's comments:

Recommended for registration?  Yes  No 

Date space
Signature space

Appendix II

Template of an affidavit for an egg/processed egg station registration

To whom it may concern:

I [insert name here], residing at [insert full legal address here] make oath and say that I am the sole operator of a(n) [egg/processed egg] station and that I operate the said station under the name of [insert name of station here] situated at [insert exact legal location of the station here] in the province of [insert name of province here] and hereby apply to operate the said [egg/processed egg] station under federal inspection under the Canada Agricultural Products Act.

Signed space
Sworn before me at the [City/Town/Village] of [insert the name of the City/Town/Village here], in the [Regional Municipality/County/Township] of [insert the name of the Regional municipality/County/Township here], in the Province of [insert the name of the province here].

Dated this [insert date here]


[Commissioner of Oaths, Barrister, Solicitor, Notary Public, etc.]

Appendix III

Template of letter to accompany the certificate of registration

[Insert Address of CFIA Office]

[Insert Date]

[Insert Name of Operator, Name and Address of Shell Egg/Processed Egg Station]

Subject: Certificate of Registration [Insert Registration Number]

Dear [Insert Name of Operator]:

Please find enclosed a Certificate of Registration showing your registration number [Insert Registration Number]. This Certificate of Registration demonstrates that [Insert Name of Shell Egg/Processed Egg Station] is a registered [Shell Egg/Processed Egg station] under the Canada Agricultural Products Act and the [Egg Regulations/Processed Egg Regulations].

This certificate must be displayed prominently as long as you continue to operate under Federal inspection. If at any time you decide to withdraw from Federal inspection, or Federal inspection is withdrawn, this certificate is to be returned to this office.

Thank You,

[Insert Name and Title of Area Egg Specialist]

[Insert Name], Chief, Egg Programs, Ottawa
[Insert Name], Inspection Manager, [Insert Name of Region]
[Insert Name], Regional Director
[Insert Name], Inspection Supervisor

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