Fresh Fruit and Vegetable Establishment Inspection Task List

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Chapter - 1. Premises

Task Code Task Description Program Standard in English
Section: 1. Exterior of Buildings, Sub-Section: 1. Outdoor Property and Buildings
1.1.1.1 (1) The surrounding land is not close to any source of pollution and is maintained to control sources of contamination such as debris, unprotected garbage, unused pallets, pest harbourage areas and environmental contaminants.
1.1.1.2 (2) Roadways and surrounding property are properly graded, compacted and drained (i.e., do not lead to the generation of dust).
1.1.1.3 (3) Refuse that is likely to attract insect, birds, rodents or other vermin is properly stored (i.e., covered bin) and is removed at an appropriate frequency.
1.1.1.4 (4) Pallets, harvesting containers and/or equipment which may be used in the preparation area are not stored outside (unless adequately sanitized prior to their use).
1.1.1.5 (5) Building exterior including roof, walls, vents and foundation is designed, constructed and maintained to prevent entry of contaminants and pests.
Section: 2. Interior of Buildings, Sub-Section: 1. Design, Construction and Maintenance
1.2.1.1 (6) Floors, walls, ceilings and overheard structures are constructed and composed of material that will not result in the contamination of the food or environment, designed to facilitate cleaning, and maintained to prevent contamination.
1.2.1.2 (7) Floors are sufficiently sloped to permit liquids to drain.
1.2.1.3 (8) Windows are sealed or equipped with close fitting screens.
1.2.1.4 (9) Where there is a likelihood of breakage of glass windows that could result in the contamination of food, the windows are constructed of alternative materials or are adequately protected.
1.2.1.5 (10) Doors have smooth and non-absorbent surfaces. Doors are close fitting, and self-closing where appropriate.
1.2.1.6 (11) Buildings are designed to facilitate hygienic operations by means of a regulated flow in the process from the arrival of the raw material to the finished product. If applicable, review process flow schematic.
1.2.1.7 (12) Where cross contamination may result, adequate separation of activities is provided by physical or other effective means.
1.2.1.8 (13) Areas that could emit odour (e.g., garbage, lavatories, maintenance areas) do not open onto areas where handling of produce is carried out.
Section: 2. Interior of Buildings, Sub-Section: 2. Lighting
1.2.2.1 (14) Lighting is appropriate for the intended preparation and handling activity. The lighting does not affect food colour or its quality and safety. The lighting is not less than the following intensity at the surface of the produce:
  • 550 lux in grading areas;
  • 540 lux in inspection areas (e.g., produce sorting and/or inspection);
  • 220 lux in work areas.
1.2.2.2 (15) Light bulbs and fixtures in areas where food or packaging materials are exposed are of a safety type or protected to prevent contamination of food in case of breakage.
Section: 2. Interior of Buildings, Sub-Section: 3. Ventilation
1.2.3.1 (16) Ventilation provides sufficient air exchange to prevent excessive condensation, dust and/or heat.
Section: 2. Interior of Buildings, Sub-Section: 4. Sewage Waste
1.2.4.1 (17) Drainage and sewage systems are equipped with functional traps and vents which prevent backflow and odours.
1.2.4.2 (18) There is no cross-connection between the sanitary sewage system and the production drains or any other waste effluent system (e.g., pluvial drains) in the establishment to ensure segregation of waste. If available, review building schematic.
1.2.4.3 (19) Waste effluent or sewage lines do not pass directly over or through preparation and handling areas unless they are controlled to prevent contamination. If applicable, review building schematic.
Section: 2. Interior of Buildings, Sub-Section: 5. Waste Disposal
1.2.5.1 (20) Waste containers are clearly identified, leak proof and where appropriate are covered.
1.2.5.2 (21) Adequate facilities and equipment are provided and maintained for the storage of waste within the establishment and are designed to prevent contamination.
1.2.5.3 (22) Refuse is removed from within the establishment at an appropriate frequency.
Section: 3. Sanitary Facilities, Sub-Section: 1. Employee Facilities
1.3.1.1 (23) An adequate number of conveniently located hand washing stations and where applicable other methods for employee personal hygiene (e.g., foot bath) are available within the establishment.
1.3.1.2 (24) The building or alternate facilities are adequately equipped with lavatories. The building or alternate facilities (such as lavatories in separate building or in employee facilities) have lavatories which are capable of being kept in a clean and sanitary condition, adequate in size and equipped for the number of persons using them, well lighted and ventilated.
1.3.1.3 (25) Lavatories have hot and cold potable running water, soap dispensers with soap, sanitary hand drying equipment or single use disposable towels, toilet paper and a cleanable waste receptacle.
Section: 3. Sanitary Facilities, Sub-Section: 2. Signage
1.3.2.1 (26) Notices are posted in prominent places instructing employees to wash their hands, e.g.: before starting work / after breaks; immediately after using lavatory facilities.
1.3.2.2 (27) Notices are posted in prominent places instructing employees that smoking and eating are not permitted in the preparation area(s).
Section: 4. Water/Ice Quality, Sub-Section: 1. Water
1.4.1.1 (28) Potable water is used for final rinsing of the produce. Water meets the requirements of Health Canada's Guidelines for Canadian Drinking Water Quality.
1.4.1.2 (29) Records of microbiological analysis of source water are maintained (i.e., sample site & date, analytical results, analyst, analysis date) and provided by the operator at least twice per year.
  • Private well: operator undertakes analysis;
  • Municipal source: operator can obtain results from the municipality;
  • Other: operator requests a certificate of analysis or undertakes analysis.

For seasonal operation, provide analysis once prior the first (or...the beginning of...) use and at least once more during the season.

1.4.1.3 (30) Records of microbiological analysis of in-plant water are maintained (i.e., sample site & date, analytical results, analyst, analysis date) and provided by the operator at least once per year. Suitable sites for sampling include water fountains, hand washing stations and points of use, such as hoses.
1.4.1.4 (31) Records of chemical analysis of source water are maintained (i.e., water source, sample site & date, analytical results, analyst, analysis date) and are provided by the operator as required.
  • Private well: operator undertakes analysis (new operation and environmental conditions);
  • Municipal source: operator can obtain results from the municipality;
  • Other: operator requests a certificate of analysis or undertakes analysis.
Section: 4. Water/Ice Quality, Sub-Section: 2. Ice
1.4.2.1 (32) Ice in direct contact with produce is made from potable water and is protected from contamination.
1.4.2.2 (33) Records of microbiological analysis of the ice produced at the establishment are maintained (i.e., sample site & date, analytical results, analyst, analysis date). Ice is tested at an adequate frequency to confirm its microbial quality. If ice is purchased by the operator, a certificate of microbial analysis is provided.
Section: 4. Water/Ice Quality, Sub-Section: 3. Water Treatment/System
1.4.3.1 (34) Any water treatment method and the factors relating to its efficacy (turbidity, pH, time, temperature, etc.) are monitored at an adequate frequency and controlled to prevent contamination. Water treatment records are maintained.
1.4.3.2 (35) Any water treatment chemicals are listed in the CFIA Reference Listing or the company has a letter of no objection from Health Canada. CFIA Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products.
1.4.3.3 (36) There are no-cross connections between potable, re-circulated (if applicable) water supplies and non-potable water disposal, each of which is clearly identified. Where applicable, review schematic.
1.4.3.4 (37) All hoses, taps and other similar equipment are designed to prevent back-flow or back siphonage.
1.4.3.5 (38) Any water storage facilities are adequately designed, constructed and maintained to prevent contamination.

Chapter - 2. Transportation, Receiving and Storage

Task Code Task Description Program Standard in English
Section: 1. Transportation, Sub-Section: 1. Carriers
2.1.1.1 (39) Carriers are inspected upon receipt and prior to loading to ensure they are free from contamination and suitable for the transportation of produce, packaging materials, food /non-food chemicals. Records are available.
Section: 1. Transportation, Sub-Section: 2. Temperature Controls
2.1.2.1 (40) Incoming and finished produce are transported at an appropriate temperature. Temperature is monitored, controlled and recorded.
Section: 2. Receiving and Storage, Sub-Section: 1. Incoming and Finished Produce
2.2.1.1 (41) Produce is stored in clean areas, under suitable conditions of temperature, light and ventilation.
2.2.1.2 (42) The temperature of produce is monitored, controlled and recorded at an appropriate frequency.
2.2.1.3 (43) Rotation of produce is controlled to prevent spoilage and/or deterioration (e.g., first in, first out).
2.2.1.4 (44) Defective, suspect or returned produce is clearly identified and isolated in a designated area and controlled for appropriate disposition.
Section: 2. Receiving and Storage, Sub-Section: 2. Packaging Materials and Chemicals
2.2.2.1 (45) Packaging materials and chemicals intended for food use are handled and stored to prevent damage and/or contamination.
2.2.2.2 (46) Chemicals intended for food use are stored separate from other non-food chemical agents.
  • Chemicals intended for food use (e.g., anti-browning agents, waxes, other food additives)
  • Non-food chemical agents (e.g., cleaners, sanitizers, water-treatment chemicals, pesticides, post-harvest treatments).
2.2.2.3 (47) Non-food chemicals are received and stored in a dry, well ventilated designated area such that there is no possibility for cross-contamination of food, food contact surfaces or packaging.
2.2.2.4 (48) Chemicals intended for food use and non-food chemicals are prepared according to the manufacturer's label and dispensed in clean, correctly labelled containers.
2.2.2.5 (49) Packaging materials and non-food chemicals should be listed in the CFIA Reference Listing or the company has a letter of no objection from Health Canada.
  • Non-food chemicals (e.g., cleaners, sanitizers, paint and lubricants)
  • CFIA "Reference Listing of Accepted Construction materials, Packaging Materials and Non-Food Chemical Products"

Chapter - 3. Equipment

Task Code Task Description Program Standard in English
Section: 1. General Equipment, Sub-Section: 1. Design and Installation of Equipment and Utensils
3.1.1.1 (50) Equipment and utensils are designed, constructed and installed to ensure that it is capable of delivering the requirements of the process and are accessible for cleaning, sanitizing, maintenance and inspection.
3.1.1.2 (51) Equipment and utensils are designed to prevent contamination of the product during operations (e.g., location of lubricant reservoirs).
3.1.1.3 (52) Equipment permits proper drainage and where appropriate, is connected directly to drains.
3.1.1.4 (53) Where necessary, equipment is exhausted to the outside to prevent excessive condensation.
3.1.1.5 (54) Equipment and utensils used to handle contaminated or non-food materials are properly identified and used for their intended purpose.
Section: 1. General Equipment, Sub-Section: 2. Food Contact Surfaces
3.1.2.1 (55) Food contact surfaces of equipment, containers and utensils are smooth, corrosion resistant, non-absorbent, non-toxic and free from pitting, cracks and crevices.
3.1.2.2 (56) Food contact surfaces are accessible for cleaning, sanitizing, maintenance and inspection.
Section: 2. Maintenance and Calibration, Sub-Section: 1. Equipment and Utensils
3.2.1.1 (57) Equipment and utensils are in good condition and maintained to prevent the introduction of hazards (e.g., inappropriate repairs, excessive lubrication, flaking paint / rust). Maintenance records are maintained.
3.2.1.2 (58) Equipment is calibrated according to prescribed methods and frequencies (e.g. thermometer calibration). Calibration records are maintained.

Chapter - 4. Personnel

Task Code Task Description Program Standard in English
Section: 1. Training, Sub-Section: 1. General Food Hygiene Training
4.1.1.1 (59) Appropriate training in personal hygiene and hygienic handling of food is provided to all food handlers at the beginning of their employment and is reinforced. Training records are maintained. Training should cover topics such as:
  • Hand washing;
  • Protective clothing (e.g., hair covering, gloves);
  • Storage of personal effects and street clothing;
  • Hygienic practices (e.g., no food, gum, tobacco).
4.1.1.2 (60) Personnel are trained on work procedures to prevent cross contamination during production. Training records are maintained. Training should cover topics such as:
  • Procedures for defective (suspect) product;
  • Procedures for product fallen on the floor;
  • Procedures for employees moving between incompatible areas;
  • Visitor access.
Section: 1. Training, Sub-Section: 2. Technical Training
4.1.2.1 (61) Personnel are trained on the importance of manufacturing controls, including:
  • Monitoring procedures;
  • Critical control point and critical limits;
  • Actions to be taken when deviation occurs;
  • Keeping appropriate records.
    Training records are maintained.
4.1.2.2 (62) Personnel are trained on the importance of equipment maintenance and proper calibration, including:
  • Identification of deficiencies;
  • Appropriate corrective action;
  • Keeping appropriate records.
    Training records are maintained.
Appropriate corrective action (e.g., in house repairs, contract repairs).
4.1.2.3

(63) Personnel are trained on the importance of proper sanitation, including:

  • principles and methods required for effective cleaning and sanitizing;
  • proper handling /dispensing of non-food chemicals;
  • keeping appropriate records.
    Training records are maintained.
Section: 2. Hygiene and Health Requirements, Sub-Section: 1. Cleanliness and Conduct
4.2.1.1 (64) Personnel in food handling areas clean their hands thoroughly:
  • Before starting work / after breaks;
  • Immediately after using lavatory facilities;
  • As frequently as it is necessary to prevent the contamination of produce.
4.2.1.2 (65) Operations in relation to the preparation of produce are carried out in a sanitary manner and proper procedures to prevent cross-contamination are followed. Proper procedures to prevent cross-contamination are followed, including:
  • Appropriate actions when product falls on the floor;
  • Sanitizing of equipment when contaminated;
  • Appropriate actions are taken to handle/dispose of produce or food contact surfaces that have come into contact with blood or other body fluids.
4.2.1.3 (66) Adequate protective clothing appropriate to the operation are worn and maintained in a sanitary manner. Jewellery which cannot be removed, including wedding bands and medical alerts are covered. Adequate protective clothing (e.g., hair/beard covering, footwear, coat, gloves).
4.2.1.4 (67) Proper hygienic practices are being employed in food handling areas (i.e., no eating, chewing gum, use of tobacco, animals).
4.2.1.5 (68) Access of personnel and visitors to food handling areas is controlled to prevent contamination. Where applicable, review the traffic pattern of employees.
Section: 2. Hygiene and Health Requirements, Sub-Section: 2. Injuries and Communicable Diseases
4.2.2.1 (69) The establishment has and enforces a policy to prevent personnel known to be suffering from, or known to be carriers of a disease transmissible through food, from working in food handling areas.
4.2.2.2 (70) Personnel advise management when known to be suffering from a disease likely to be transmitted through food (e.g. diarrhoea, vomiting).
4.2.2.3 (71) Employees having open cuts or wounds do not handle food or food contact surfaces unless the injury is completely protected by a secure, waterproof covering, such as rubber gloves.

Chapter - 5. Sanitation and Pest Control

Task Code Task Description Program Standard in English
Section: 1. Sanitation, Sub-Section: 1. Sanitation Controls
5.1.1.1 (72) Equipment and premise sanitation controls are implemented, monitored and evaluated for their effectiveness. An establishment representative is identified as responsible for sanitation controls.
5.1.1.2 (73) Records of the sanitation schedule for the equipment and the premises including corrective actions are maintained.
Section: 1. Sanitation, Sub-Section: 2. Equipment, Utensils and Food Contact Surfaces Cleanliness
5.1.2.1 (74) Equipment, utensils and food contact surfaces are cleaned with potable water at a temperature appropriate for cleaning and when applicable, sanitizing agents are used.
5.1.2.2 (75) During sanitation, equipment is adequately separated (physically or by time) to prevent contamination of food and packaging materials. When necessary, equipment is dismantled and cleaned.
5.1.2.3 (76) Receptacles used for waste are cleaned and sanitized at an appropriate frequency.
5.1.2.4 (77) After sanitation, equipment, utensils and food contact surfaces are stored / protected in a manner to prevent contamination.
Section: 1. Sanitation, Sub-Section: 3. Premises Cleanliness
5.1.3.1 (78) Floors, walls and ceilings are maintained in a sanitary manner and premises are free of debris / refuse.
Section: 2. Pest Control, Sub-Section: 1. Pest Controls
5.2.1.1 (79) Pest controls are implemented, monitored and evaluated for its effectiveness. An establishment representative is identified as responsible for pest controls.
5.2.1.2 (80) Records of pest control including corrective actions are maintained.
5.2.1.3 (81) No evidence of pests on site.

Chapter - 6. Complaints and Recalls

Task Code Task Description Program Standard in English
Section: 1. Complaints, Sub-Section: 1. Product Complaints
6.1.1.1 (82) Product complaints are handled and investigated. Records are maintained.
Section: 2. Recalls, Sub-Section: 1. Recall Plan
6.2.1.1 (83) The establishment can demonstrate rapid and effective recall of any lot of produce from the market place. An establishment representative is identified as responsible for recalls and records are maintained.
6.2.1.2 (84) Periodic internal simulations are conducted to verify the effectiveness of the recall plan. Records including corrective actions are maintained.
Section: 2. Recalls, Sub-Section: 2. Incoming Product (Traceability)
6.2.2.1 (85) Received product is traceable to the supplier(s) and where applicable can be traced back to: producer(s); orchard(s) or field(s); harvest date(s); worker's ID, etc.
6.2.2.2 (86) Records of received product and the associated suppliers are maintained.
Section: 2. Recalls, Sub-Section: 3. Finished Product (Traceability)
6.2.3.1 (87) Every container of finished product is identified with a legible and permanent name and address of responsible party and where applicable the country of origin.
6.2.3.2 (88) If production codes are identified on the finished product, the exact meaning is available.
6.2.3.3 (89) Repacked product can be traced to the original product identification (container / label).
6.2.3.4 (90) Records of finished product are maintained (i.e., amount of produce prepared, in inventory and distributed).

Chapter - 7. Operational Programs

Task Code Task Description Program Standard in English
Section: 1. Allergens, Food Additives and Processing Aids, Sub-Section: 1. Allergen Control Program
7.1.1.1 (91) Where applicable, the establishment can ensure proper control of new or modified product formulations. Proper control include but is not limited to:
  • A product development and approval process flow including steps to be followed when modifications to existing product formulations are made;
  • Communication links among all the steps in the chain of production once a new formulation or changes in a formulation have been approved.
7.1.1.2 (92) Where applicable, the establishment can ensure proper control and identification of allergens for incoming ingredients. Proper control include but is not limited to:
  • Identification of any allergens not allowed in an establishment if such a policy is in place;
  • A list of approved suppliers and ingredients;
  • Supplier specification for each ingredient or ingredient blend clearly listing each ingredient and, where applicable, components of ingredients;
  • Documentation indicating that the supplier will meet the establishment's specifications and notify the establishment when a change is made to their ingredient blend formula which adds or eliminates an allergen or in the case of sulphites, increases or decreases the level of sulphites.
7.1.1.3 (93) Where applicable, the establishment can ensure proper control of new or modified labels. Proper control include but is not limited to:
  • A label approval process including steps to be followed in case of re-approval of product labels resulting from modifications to existing product formulations;
  • Communication links among all the steps in the chain of production once a new label, or changes to a label, have been approved.
7.1.1.4 (94) Establishment can ensure that:
  • Ingredients meet their established requirements;
  • Labels match both list and component of ingredients of their finished end product;
  • Label's mandatory requirements are met.
Where applicable, the establishment can ensure that:
  • Only approved ingredients from approved suppliers/sources are received at the establishment;
  • Ingredients labelling of approved ingredients received matches finished product list of ingredients and components of ingredients as prescribed by the establishment;
  • The mandatory information appears on the label and any information appearing on the label is accurate and in compliance.
7.1.1.5 (95) Where applicable, the establishment can ensure that the correct ingredient is added to the correct product as indicated in the formula. This should include a minimum of:
  • The names or titles of personnel responsible for these particular tasks;
  • Methods or instructions for the task(s) to be performed;
  • Corrective actions to be taken when deviant situations occur during any of these steps;
  • Operational records to be kept.
7.1.1.6 (96) Where applicable, the establishment can ensure that the rework formulation ingredients and the product formulation ingredients match, specifically as it applies to allergen ingredients.
7.1.1.7 (97) Where applicable, the establishment can ensure that the product label information accurately represents the product name and the composition of the finished product. This should include a minimum of:
  • The names or title of personnel responsible for particular tasks;
  • Frequency of activity;
  • methods or instructions for the task(s) to be performed;
  • Corrective actions to be taken when product is mislabelled;
  • Operational records to be kept.
7.1.1.8 (98) Where applicable, the establishment can ensure proper disposal of obsolete materials (e.g., labels, formula documents, ingredients, etc) to prevent their inadvertent use. Obsolete materials include:
  • Labels (refers to any pre-printed packaging that bears a list of ingredients);
  • Formula documents;
  • Ingredients and work in process.
7.1.1.9 (99) Where applicable, the establishment can ensure proper control of cross-contamination of undeclared allergens in the food products. Proper control include but is not limited to:
  • Production scheduling for allergen controls;
  • Traffic patterns of employees who handle allergens and non allergens;
  • Traffic flow and handling of ingredients containing allergens during receiving, storage, processing and packaging;
  • Dedicated or segregated storage of ingredients containing allergens;
  • Identification and sanitation of bulk containers housing allergens or ingredients containing allergens;
  • Dedicated utensils, equipment and areas used to handle allergens;
  • Handling and storage of rework product(s) containing allergen ingredients;
  • Cleaning of equipment, food contact surfaces and certain areas during operations (use of allergens, sequence of different productions during operations).
Section: 1. Allergens, Food Additives and Processing Aids, Sub-Section: 2. Food Additives
7.1.2.1 (100) Where applicable, the establishment can ensure that the concentrations of food additives remain within the allowable parameters specified in the Food & Drug Regulations. This should include a minimum of:
  • The name of the food additive or nutrient;
  • The food product in or upon which the food additive or nutrient is added;
  • The standards to be met (limit of acceptability);
  • The names or titles of personnel responsible for particular tasks at the formulation and food additives or nutrients addition steps;
  • The methods or instructions for the task(s) to be performed;
  • The frequency of the task(s) to be performed;
  • The corrective actions to be taken when the standards are not met;
  • The operational records to be kept.
7.1.2.1 (101) Where applicable, the establishment can ensure that the standards defining the modified atmosphere are met. This should include a minimum of:
  • A description of the modified atmosphere packaging system used;
  • The standards to be met (limit of acceptability);
  • The names or titles of personnel responsible for particular tasks at the modified atmosphere packaging step;
  • The methods or instructions for the task(s) to be performed;
  • The frequency of the task(s) to be performed;
  • The corrective actions to be taken when the standards are not met;
  • The operational records to be kept.
Section: 1. Allergens, Food Additives and Processing Aids, Sub-Section: 3. Food Processing Aids
7.1.3.1 (102) Where applicable, the establishment can ensure that the concentrations of food processing aids remain within the allowable parameters specified for the use of that particular processing aid. This should include a minimum of:
  • The identification of the step(s) where food processing aids are used;
  • The name of the food processing aids used;
  • The standards to be met (limit of acceptability);
  • The names or titles of personnel responsible for particular tasks at the identified steps;
  • The methods or instructions for the task(s) to be performed;
  • The frequency of the task(s) to be performed;
  • The corrective actions to be taken when the standards are not met;
  • The operational records to be kept.
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