Honey Establishment Inspection Manual
Chapter 4 - Environmental Controls

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4.1 Premises

4.1.1 Building Exterior

4.1.1.1 Outside Property and Building

1 Task

Principle

Buildings and surrounding areas are designed, constructed and maintained in a manner to prevent conditions which may result in the contamination of food.

Assessment Criteria

Grounds, Roadways and Drainage

  • The surrounding land is maintained to control sources of contamination such as debris and pest harborage areas.
  • The building is not located in close proximity to any environmental contaminants.
  • Roadways are properly drained, graded, compacted and appropriately treated to reduce dust.
  • The surrounding property is adequately drained.

Exterior Building Structure

  • The building exterior is designed, constructed and maintained to prevent entry of contaminants and pests (e.g. No unprotected openings, air intakes are appropriately located, and the roof, walls and foundation are maintained to prevent leakage).

Rating Examples

I

  • N/A

II

  • Exterior of building in poor condition allowing entry of pests.
  • Pest harborage areas and evidence of pest infestation inside the building.
  • Accumulation of garbage/waste resulting in obnoxious odours.

III

  • Inadequate drainage and pooling of water.
  • Exterior of building in poor condition and no signs of pest entry.
  • Roadways not properly graded, compacted, dust proofed or drained.
  • Pest harborage areas but no signs of pest entry.

Reference

4.1.2 Building Interior

4.1.2.1 Design, Construction, and Maintenance

101 Task

Principle

Building interiors and structures are designed, constructed and maintained in a manner to prevent conditions which may result in the contamination of food.

Assessment Criteria

Floor, Walls and Ceilings

  • Floors, walls, and ceilings are constructed of material that is durable, impervious, smooth, cleanable and suitable for the production conditions in the area.
  • Where appropriate, wall, floor and ceiling joints are sealed to prevent contamination and facilitate cleaning.
  • Floors, walls and ceilings are composed of materials that will not result in the contamination of the environment or food.
  • Floors are sufficiently sloped to facilitate the draining of liquids to trapped outlets.
  • Ceilings, overhead structures, stairs, and elevators are designed, constructed and maintained to prevent contamination.

Windows and Doors

  • Windows are sealed or equipped with close fitting screens.
  • 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.
  • Doors have smooth, non-absorbent surfaces and are close fitting and self-closing where appropriate.

Process Flow Separation

  • Adequate separation of activities is provided by physical or other effective means where cross contamination may result.
  • Buildings and facilities are designed to facilitate hygienic operations by means of a regulated flow in the process from the arrival of the raw material at the premises to the finished product.

Rating Examples

I

  • Contamination (e.g. fiberglass insulation, broken glass etc.) directly over open product that has resulted in contamination of the product.

II

  • Windows and doors improperly sealed showing evidence of major infestation and contamination.
  • Flaking paint or rust on overhead structures and wall that has or may result in contamination.

III

  • Floors not properly sloped, and pooling of water.
  • Windows and doors improperly sealed and pest entry possible.

Reference

4.1.2.2 Lighting

102 Task

Principle

Adequate natural or artificial lighting should be provided throughout the establishment and all artificial lighting in production areas must be of a safety type and protected to prevent contamination of the food.

Assessment Criteria

Lighting is appropriate such that the intended production or inspection activity can be effectively conducted. The lighting does not alter food colour and should not be less than the following:

  • 540 lux (50 foot candles) in inspection areas (Container filling)
  • 220 lux (20 foot candles) in work areas (Extracting)
  • 110 lux (10 foot candles) in other areas (Storage rooms)

Inspection areas are defined as any point where the food product or container is visually inspected or instruments are monitored (e.g. empty container evaluation, product sorting and inspection).

Light bulbs and fixtures suspended over honey materials in any stage of production must be of a safety type and protected to prevent contamination of food in case of breakage.

Rating Examples

I

  • Remains of broken glass from lights over exposed food in production areas.

II

  • Unprotected lighting over exposed food in processing.
  • Lighting not sufficient to conduct process control activities (e.g. reading critical instruments).

III

  • Lighting below minimum requirements and process safety not affected.

Reference

4.1.2.3 Ventilation

103 Task

Principle

Adequate ventilation is provided to prevent excessive heat, steam, condensation and dust, and to remove contaminated air.

Assessment Criteria

Ventilation provides sufficient air exchange to prevent unacceptable accumulations of steam, condensation heat or dust.

Ventilation openings are equipped with close fitting screens or filters as appropriate to prevent the intake of pests and contaminants. Filters are cleaned or replaced as necessary.

Rating Examples

I

  • N/A

II

  • Inadequate ventilation resulting in contamination of the product (e.g. mould, condensation).

III

  • Inadequate ventilation, condensation/mould evident, contamination not likely.
  • Screens, filters not tight fitting.
  • Filters are not cleaned or replaced as necessary.

Reference

4.1.2.4 Waste Disposal

104 Task

Principle

Sewage, effluent and waste storage and disposal systems are designed, constructed and maintained to prevent contamination.

Assessment Criteria

Drainage and sewage systems are equipped with appropriate traps and vents.

Establishments are designed and constructed so that there is no cross-connection between the sewage system and any other waste effluent system in the establishment.

Effluent or sewage lines do not pass directly over or through production areas unless they are controlled to prevent contamination.

Adequate facilities and equipment are provided and maintained for the storage of waste prior to removal from the establishment. These facilities are designed to prevent contamination.

Containers used for waste are clearly identified, leak proof and where appropriate are covered.

Waste is removed and containers are cleaned and sanitized at an appropriate frequency to minimize contamination potentials.

Rating Examples

I

  • Sewage effluent backing up or leaking from overhead lines into food handling areas.

II

  • Uncontrolled drainage lines over production areas.

III

  • Cross connections identified between sewage and other waste effluent system(s).
  • Waste containers not clearly identified.

Reference

4.1.3 Sanitary Facilities

4.1.3.1 Employee Facilities

201 Task

Principle

Employee facilities are designed, constructed and maintained in such a manner that employees are encouraged to use proper hygiene in order to prevent contamination.

Assessment Criteria

Processing areas are provided with an adequate number of conveniently located hand washing stations with trapped waste pipes to drains.

Washrooms have hot and cold potable running water, soap dispensers, soap, sanitary hand drying equipment or supplies and a cleanable waste receptacle.

Washrooms, lunchrooms and change rooms are maintained in a clean condition.

Hand washing notices are posted in appropriate areas.

Rating Examples

I

  • N/A

II

  • Washroom and/or employee facilities are unclean.
  • No soap, no hot water for hand washing.

III

  • Direct access of washrooms off of production areas.
  • No handwash stations in production areas.
  • No hand washing notices.

Reference

4.1.3.2 Equipment Cleaning and Sanitizing Facilities

202 Task

Principle

Facilities and equipment for cleaning and sanitizing equipment are adequately designed, constructed and maintained to prevent contamination of food.

Assessment Criteria

Facilities and equipment are constructed of corrosion resistant materials capable of being easily cleaned and are provided with potable water at temperatures appropriate for the cleaning chemicals used.

Equipment cleaning and sanitizing facilities are adequately separated from food storage, processing and packaging areas to prevent contamination.

Rating Examples

I

  • N/A

II

  • Inadequate separation from food areas with a high risk of contamination with hazardous materials.

III

  • Inadequate separation from food areas but a low risk of contamination.

Reference

4.1.3.3 Bee Control

203 Task

Principle

Effective bee controls are in place to prevent entry, to eliminate bees in the production area and to prevent the contamination of food.

Assessment Criteria

There are effective bee controls in the premises to eliminate excessive bees in production area.

Rating Examples

I

  • N/A

II

  • N/A

III

  • Excessive bees in production area.

Reference

4.1.4 Water and Ice

4.1.4.1 Water and Steam Quality, Records and Program

301 Task

Principle

The potability of hot and cold water is controlled to prevent contamination.

Written records that adequately reflect control of water and steam quality and treatment are available upon request.

Assessment Criteria

Water meets the requirements of Health Canada's "Guidelines for Canadian Drinking Water Quality" and/or Provincial Public Health Standards for water. On site source water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability (minimum annually).

There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered.)

Water treatment chemicals, where used, are listed in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has a "letter of no objection" from Health Canada.

The chemical treatment is monitored and controlled to deliver the desired concentration and to prevent contamination.

Recirculated water is treated, monitored and maintained as appropriate to the intended purpose. Recirculated water has a separate distribution system which is clearly identified.

The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:

Water Potability Records

  • Water source
  • Sample site
  • Analytical results
  • Analyst
  • Date

Water Treatment Records

  • Method of treatment
  • Sample site
  • Analytical results
  • Analyst
  • Date

Boiler Feedwater Treatment Records

  • Method of treatment
  • Analytical results
  • Analyst
  • Date

Rating Examples

I

  • Non-potable water is used in production/wash-up areas.

II

  • Water does not meet the requirements of Health Canada's "Guidelines for Canadian Drinking Water Quality" or Provincial Public Health Standards for water.
  • Water is not tested at a frequency adequate to confirm its potability (minimum annually).
  • Cross-contamination of potable and non-potable water not controlled.
  • Use of non-approved chemicals for water treatment.

III

  • Water treatment chemicals not listed but not hazardous.
  • Records are incomplete.

Reference

4.2 Transportation and Storage

4.2.1 Transportation

4.2.1.1 Food Carriers

401 Task

Principle

Carriers used by the establishment are designed, constructed, maintained, cleaned and utilized in a manner to prevent food contamination.

Assessment Criteria

The establishment verifies that carriers are suitable for the transportation of food by ensuring that:

  • Carriers are inspected on receipt and prior to loading to ensure they are free from contamination and are suitable for the transportation of food.
  • There is a program in place to demonstrate the adequacy of cleaning and sanitizing (e.g. for bulk tankers -a written cleaning and sanitizing procedure is available).
  • Bulk tanks are designed and constructed to allow for complete drainage and to prevent contamination.
  • Where appropriate, materials used in carrier construction are suitable for food contact.
  • Carriers are loaded, arranged and unloaded in a manner that prevents damage to and contamination of the food.
  • Where the same carriers are used for food and non-food loads (e.g. dual use), procedures are in place to restrict the type of non-food loads to those that do not pose a risk to subsequent food loads after an acceptable clean out or to food loads in the same shipment the establishment should:
    • Receive a cleaning certificate and a record of the previous material transported prior to loading or unloading dual use tankers.
    • Have a program in place to verify the adequacy of cleaning (e.g. tanker inspections or analysis as appropriate).

Rating Examples

I

  • Tankers used for food and hazardous non-food materials, without cleaning certificate, no record of previous material transported and adequacy of cleaning not verified.

II

  • Tankers or carriers used for food and hazardous, non-food materials.
  • Use of tankers not adequately designed for complete drainage.

III

  • No cleaning certificate provided with tanker used for food and non-hazardous, non-food materials.
  • No program to verify adequacy of cleaning but cleaning certificate provided with tanker used for food and non-hazardous, non-food materials.
  • Inadequate inspection of carriers.
  • No inspection of carriers of bulk raw product.

Reference

4.2.1.2 Hand Carts and Dollies

402 Task

Principle

Hand carts and dollies used are designed, constructed, maintained, cleaned and utilized in a manner to prevent food contamination.

Assessment Criteria

Materials used in construction of hand carts and dollies are suitable.

Hand carts and dollies are properly maintained.

Dollies and carts must have restricted use in either the field or in the plant or there must be a program in place to demonstrate the adequacy of cleaning and sanitizing.

Rating Examples

I

  • N/A

II

  • Cross utilization of carts between field and plant with inadequate cleanings.

III

  • Carts and dollies not adequately cleaned to prevent contamination.

Reference

4.2.2 Storage

4.2.2.1 Non-Food Chemicals - Receiving and Storage

501 Task

Principle

Non-food chemicals are received and stored in a manner to prevent contamination of food, packaging materials and food contact surfaces.

Assessment Criteria

Chemicals are received and stored in a dry, well ventilated area.

Non-food chemicals are stored in designated areas such that there is no possibility for cross-contamination of food or food contact surfaces.

Chemicals are stored in clean, correctly labeled containers.

Non-food chemicals used in the establishment are listed in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has a "Letter of No Objection" from Health Canada.

Rating Examples

I

  • N/A

II

  • Hazardous non-food chemicals stored in an unlabeled container in a processing area.
  • No cleaning certificate provided with tanker used for food and non-hazardous, non-food materials.
  • Unacceptable non-food chemicals and/or materials received and/or stored.

III

  • Chemicals stored in corroded containers.
  • Storage conditions inadequate (e.g. damp or insufficient ventilation-not directly affecting finished product or equipment).
  • Storage of non-food chemicals in unlabeled containers.
  • Non-food chemicals are not stored in designated areas.

Reference

4.2.2.2 Ingredient and Packaging Material Storage EXCEPT Bulk Containers

502 Task ***REVISED JUNE 2009***

Principle

Storage and handling of incoming honey, ingredients, food additives/processing aids and packaging materials are controlled to prevent damage and contamination.

Note: See Task 505 for empty bulk container storage.

Assessment Criteria

Honey, ingredients, food additives/processing aids and packaging materials are stored and handled in the establishment in a manner to prevent damage and/or contamination.

Full bulk containers (e.g. drums, totes) of honey must be stored in a manner that prevents deterioration of the containers (e.g. stored inside) and prevents the entry of water and contaminants into the containers.

Ingredient, and where appropriate, packaging material rotation, is controlled to prevent deterioration and spoilage.

Humidity sensitive ingredients and packaging material are stored under appropriate conditions to prevent deterioration.

Rating Examples

I

  • N/A

II

  • Storage of damaged/improperly sealed honey containers (e.g. exposure of honey to contamination).
  • Storage of open/damaged containers of ingredients, food additives/processing aids and packaging materials.

III

  • Closed full bulk containers (e.g. drums, totes) of honey are stored outside with no/inadequate covering (e.g. tarpaulin) to prevent contamination. Note: Adjust corrective action time frames to achieve compliance in the short-term.
  • Inadequate rotation of ingredients or packaging material may result in possible deterioration or spoilage.
  • Incoming materials stored in an area where humidity may cause damage.

Reference

4.2.2.3 Finished Product Storage

503 Task

Principle

Finished products are stored and handled to prevent damage and contamination.

Assessment Criteria

Finished product is stored and handled under conditions to minimize deterioration (e.g. rusting or corrosion).

Finished product is stored and handled in a manner to minimize damage (e.g. control of stacking heights and forklift damage).

Rating Examples

I

  • N/A

II

  • N/A

III

  • Inadequate control of finished product handling (e.g. damaged containers evident).

Reference

4.2.2.4 Storage of Honey Supers

504 Task

Principle

Storage and handling of honey supers is controlled to prevent damage and contamination of the food.

Assessment Criteria

Honey supers are handled and stored in a manner to prevent damage and/or contamination.

Honey supers are maintained in a manner to prevent contamination of the food product.

Honey supers are rotated in an adequate manner as to prevent contamination of the food product and to minimize the spread of disease.

Rating Examples

I

  • N/A

II

  • Honey supers, which are placed in the extractor, are in poor condition (e.g. wood slivers, heavy peeling paint)
  • Improper storage or inadequate rotation of supers resulting in a potential for contamination (e.g. chemicals, veterinary drugs).

III

  • Improper handling and storage of supers resulting in a potential for contamination.

Reference

4.2.2.5 Storage of Empty Bulk Containers (e.g. drums, totes)

  • Incoming Empty Containers (e.g. used to pack honey)
  • Outgoing Empty Containers

505 Task ***REVISED JUNE 2009***

Principle

The establishment stores empty bulk containers such that no biological, chemical or physical hazards result in the food.

Assessment Criteria

All empty bulk containers (e.g. drums, totes) must be stored in a manner that prevents deterioration of the containers and prevents the entry of water and contaminants into the containers.

Empty bulk containers that are stored outside are properly closed, adequately covered and off the ground to prevent deterioration and contamination.

Residual honey from bulk containers is removed prior to storage to prevent pest harbourage.

Rating Examples

I

  • N/A

II

  • Open empty bulk containers (e.g. drums, totes) are stored with no/inadequate covering (e.g. tarpaulin) to prevent contamination.
  • Emptied bulk containers are stored without removing residual honey.

III

  • Closed empty bulk containers (e.g. drums, totes) are stored outside with no/inadequate covering (e.g. tarpaulin) to prevent contamination.

Reference

4.3 Equipment

4.3.1 General Equipment

4.3.1.1 Design, Installation and Maintenance

601 Task

Principle

All equipment is designed, constructed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Equipment is designed, constructed and installed to ensure that it is capable of delivering the requirements of the process. (Specific equipment design, construction and installation requirements are assessed under Sections 4.3.1.2, 4.3.1.3, 4.3.1.4, 4.3.1.5, 4.3.1.6, 4.3.1.7 et 4.3.2. All other equipment is assessed in this sub-section.)

Equipment is designed, constructed of food grade material and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment is designed, constructed and installed to prevent contamination of the product during operations (e.g. location of lubricant reservoirs).

Where necessary, equipment is exhausted to the outside to prevent excessive condensation.

Equipment is designed, constructed and installed to allow for proper drainage and where appropriate, is connected directly to drains.

Cleaning and sanitizing equipment is designed for its' intended use and is properly maintained.

Rating Examples

I

  • N/A

II

  • Potential contamination of a chemical nature due to poor design/installation (e.g. by dripping of lubricants from bearings, gears, motors, and other overhead equipment).

III

  • Design, construction and/or installation does not allow for adequate cleaning, sanitizing, maintenance and inspection (e.g. equipment installed too close from walls and ceilings).
  • Improper drainage or exhaust of equipment.
  • Welded joints not even, continuous and smooth, use of lead solder in manufacture.

Reference

4.3.1.2 Honey Extractors

602 Task

Principle

All honey extracting equipment is designed, constructed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Equipment is designed, constructed of food grade material and installed to ensure that it is capable of delivering the requirements of the process.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Food contact surfaces of equipment and utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Coatings, paints, chemicals, lubricants and other materials used for food contact surfaces or equipment where there is a possibility of contact with food are listed in the "Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents" published by CFIA or the establishment has a "Letter of No Objection" from Health Canada.

Rating Examples

I

  • N/A

II

  • Use of non approved material and hazard from such material is not known or documented.
  • Potential contamination of a chemical nature due to poor design/installation (e.g. by dripping of lubricants from bearings, gears, motors, and other overhead equipment).

III

  • Design, construction and/or installation does not allow for adequate cleaning, sanitizing, maintenance and inspection (e.g. equipment installed too close from walls and ceilings).
  • Improper drainage or exhaust of equipment.
  • Welded joints not even, continuous and smooth.
  • Use of coatings, paints not listed in the CFIA reference listing or reviewed by Health Canada or known to be non-hazardous.

Reference

4.3.1.3 Honey Sump

603 Task

Principle

Honey sumps are constructed of appropriate materials and are maintained in a manner to prevent contamination of food.

Assessment Criteria

Food contact surfaces of equipment and utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Coatings, paints, chemicals, lubricants and other materials used for food contact surfaces or equipment where there is a possibility of contact with food are listed in the "Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents" published by CFIA or the establishment has a "Letter of No Objection" from Health Canada.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment is designed, constructed of food grade material and installed to prevent contamination of the product during operations (e.g. covers on sumps).

Rating Examples

I

  • N/A

II

  • Use of non approved material and hazard from such material is not known or documented.
  • Consistent contamination due to poor design/installation and maintained (e.g. no cover when required).

III

  • Design, construction and/or installation does not allow for adequate cleaning, sanitizing, maintenance and inspection.
  • Surfaces are pitted, cracked, absorbent.
  • Use of coatings, paints not listed in the CFIA reference listing or reviewed by Health Canada or known to be non-hazardous.

Reference

4.3.1.4 Honey Dump / Melting Tanks

604 Task

Principle

Honey dump tanks/melting tanks are constructed of appropriate materials and are maintained in a manner to prevent contamination of food.

Assessment Criteria

Tanks are designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Tanks are designed, constructed of food grade material and installed to prevent contamination of the product during operations.

Rating Examples

I

  • N/A

II

  • Consistent contamination due to poor design, installation and maintenance (e.g. no cover when required).
  • Potential contamination due to poor design and installation.

III

  • Design, construction and/or installation does not allow for adequate cleaning.
  • Welded joints not even, continuous and smooth.
  • No covers on tanks.

Reference

4.3.1.5 Honey Heat Treatment Equipment

605 Task

Principle

Adequate equipment for rapid controlled heating/cooling for liquefying honey without scorching or impairing colour, flavour or cleanliness and maintained in a manner to prevent contamination of food.

Adequate equipment for heating and cooling is sufficient so that the honey is free of viable sugar tolerant yeasts without scorching or impairing colour, flavour or cleanliness and maintained in a manner to prevent contamination of food (pasteurizing establishments).

Assessment Criteria

Equipment and instruments are designed, constructed of food grade material and installed to ensure that it is capable of delivering the requirements of the process.

The rapid controlled application of heating and cooling is sufficient so that the honey is free of viable sugar tolerant yeasts (time and temperature controls).

Equipment and instruments are designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment and instruments are designed, constructed and installed to prevent contamination of the product during operations.

Where used, other temperature/measuring devices are installed calibrated and maintained as necessary to ensure accuracy.

The establishment uses one temperature scale consistently throughout the processing system (e.g. Celsius or Fahrenheit).

Rating Examples

I

  • N/A

II

  • N/A

III

  • Design, construction and/or installation does not allow for adequate cleaning, sanitizing, maintenance and inspection (e.g. equipment installed too close to walls and ceilings).
  • Welded joints not even, continuous and smooth.
  • Pressure gauges are inaccurate.
  • No verification that the honey is free from viable sugar tolerant yeasts.
  • Measuring instruments not calibrated on a minimum annual basis (e.g. thermometers).
  • Calibration using a standard of unknown accuracy.

Reference

4.3.1.6 Hand Tools/Utensils

606 Task

Principle

All utensils are designed and constructed to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Food contact surfaces of utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Rating Examples

I

  • N/A

II

  • Utensil design and maintenance may result in contamination of the product.

III

  • Utensils are pitted, cracked or absorbent.

Reference

4.3.1.7 Filters

607 Task

Principle

All filters are designed, constructed and installed to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of food.

Assessment Criteria

Canada No.1 requires that honey is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 80-mesh screen.

Canada No.2 requires that honey is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 60-mesh screen.

Equipment is designed, constructed of food grade material and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Rating Examples

I

  • N/A

II

  • Potential contamination may occur due to poor design/installation/maintenance.

III

  • Design, construction and/or installation does not allow for adequate cleaning, sanitizing, maintenance and inspection.
  • Welded joints not even, continuous and smooth.

Reference

4.3.1.8 Equipment Maintenance and Calibration Programs and Records

608 Task

Principle

An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of the food.

Records are available to demonstrate adherence to the maintenance and calibration program for equipment.

Assessment Criteria

The establishment has an effective written preventative maintenance and calibration program to ensure that equipment and instruments function as intended.

This program must include:

  • A list of equipment requiring regular maintenance and calibration.
  • The maintenance and calibration procedures and frequencies (e.g. equipment inspection, adjustments and part replacements) are based on the equipment manual or equivalent effective frequencies.
  • Equipment is maintained to ensure that no physical or chemical hazard potentials result (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication).
  • Maintenance and calibration of equipment is performed by appropriately trained personnel.

The typical information expected in maintenance and calibration records for equipment:

  • Identification of equipment
  • Maintenance activity
  • Date, person
  • Reason for activity
  • Calibration results and corrective action as required

Rating Examples

I

  • N/A

II

  • Improper or no maintenance for critical equipment which may result in contamination (e.g. glass filler/capper).

III

  • Incomplete equipment maintenance and calibration program (e.g. missing frequencies for equipment).
  • No written equipment maintenance and calibration program.
  • Improper or no maintenance and calibration for equipment.
  • Equipment not functioning as intended.
  • Information in maintenance records not complete.
  • Absence of records.

Reference

4.3.2 Pre-Process Equipment

4.3.2.1 Preparation/Blending Equipment and Instrumentation

701 Task

Principle

Preparation and blending equipment is designed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination of the product during operations.

Assessment Criteria

Equipment and instruments are designed, installed, as necessary to ensure that they function as intended. The following are some examples of instrumentation that may be used for preparation/blending equipment to control factors in the process:

Mercury in Glass (MIG) thermometers, temperature recorders, other temperature measuring devices

  • Equipment is designed, installed, and maintained in accordance to the equipment manual.

Scales and Meters

  • Equipment is designed, installed, and maintained in accordance to the equipment manual.

Other Instrumentation

  • Other specialized instrumentation necessary (e.g. refractometer, honey colour classifier).

Rating Examples

I

  • N/A

II

  • Equipment maintenance and operation may result in contamination of the product during operations.

III

  • Equipment and instruments are not designed, installed, and maintained as necessary to ensure that they function as intended.

Reference

4.3.2.2 Honey Uncapping Devices

702 Task

Principle

All equipment and utensils are designed, constructed, installed and maintained to function as intended, to allow for effective cleaning and sanitation and to prevent contamination.

Assessment Criteria

Equipment is designed constructed of food grade material, installed and maintained to ensure that it is capable of delivering the requirements of the process.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Equipment is designed, constructed and installed to prevent contamination of the product during operations.

Food contact surfaces of equipment and utensils are smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks or crevices and can withstand repeated cleaning and sanitation.

Rating Examples

I

  • N/A

II

  • Equipment maintenance and operation may result in contamination of the product during operations.

III

  • Surfaces are pitted, cracked, absorbent (e.g. wood scratching boards).

Reference

4.3.3 Post-Process Equipment

4.3.3.1 Metal Detector

901 Task

Principle

Metal detecting equipment is designed, constructed, installed and maintained such that the equipment is capable of delivering the required process.

Assessment Criteria

Metal detection equipment is designed , installed and maintained in accordance with the equipment manual This may include:

  • Timing of the reject mechanism
  • Suitability for environmental conditions
  • Observation of calibration check

Rating Examples

I

  • N/A

II

  • Metal detector is not functioning effectively.

III

  • Metal detector is not installed correctly.

Reference

4.3.3.2 Honey Holding Tanks

902 Task

Principle

Honey holding tanks are constructed of appropriate materials and are maintained in a manner to prevent contamination of food.

Assessment Criteria

Tanks are designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Tanks are designed, constructed of food grade material and installed to prevent contamination of the product during operations (e.g. covers on tanks).

Rating Examples

I

  • N/A

II

  • Unacceptable covers or covers absent on tanks that may result in contamination of the product during operations.
  • Potential contamination due to poor design/installation.
  • Use of interior coating which is not listed as accepted for food contact in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has "Letter of No Objection" from Health Canada.
  • Interior coating flaking with visible contamination of the honey.

III

  • Design, construction and/or installation does not allow for adequate cleaning.
  • Welded joints not even, continuous and smooth.
  • Unacceptable covers or covers absent on tanks.

Reference

4.3.3.3 Wax Removal

903 Task

Principle

Wax handling equipment is designed, constructed, installed and maintained such that the equipment is capable of delivering the required process to prevent contamination of food.

Assessment Criteria

Equipment is designed, constructed of food grade material, installed and maintained to ensure that it is capable of delivering the requirements of the process.

Equipment is designed, constructed and installed to be accessible for cleaning, sanitizing, maintenance and inspection.

Rating Examples

I

  • N/A

II

  • Potential contamination of a chemical nature (e.g. residues in barrels, damaged coatings, leaking heat exchanger tubing).

III

  • Equipment not easy to dismantle.
  • Improper drainage of equipment.
  • Welded joints not even, continuous and smooth.

Reference

Honey Regulations: Sections 16(f), 4.1(1).

4.3.3.4 Container Filling - Honey Filling Equipment

904 Task

Principle

Filling equipment is designed, constructed, installed and maintained such that the equipment is capable of delivering the required process to prevent contamination of food.

Assessment Criteria

Filling equipment is designed, constructed of food grade material, installed and maintained such that the equipment is capable of delivering the required process to prevent contamination of food.

Rating Examples

I

  • Equipment maintenance and operation results in contamination of the product during operations (e.g. glass).

II

  • Potential contamination from extraneous material.

III

  • Design, construction and/or installation does not allow for adequate cleaning.
  • Equipment not easy to dismantle.

Reference

4.4 Personnel

4.4.1 Training

4.4.1.1 General Training

1001 Task

Principle

Every food handler is trained in personal hygiene and hygienic handling of food and operation of equipment such that they understand the precautions necessary to prevent the contamination of food.

Assessment Criteria

The establishment has a written training program for employees which is delivered as follows:

  • Appropriate training in personal hygiene.
  • Appropriate training in hygienic handling of food and operation of equipment is provided to all food handlers at the beginning of their employment.
  • The training is reinforced and updated at appropriate intervals (e.g. new and modified equipment or processes).

Rating Examples

I

  • N/A

II

  • No training program and evidence of unacceptable employee practices.

III

  • No training updates conducted.
  • No written program.

Reference

4.4.2 Hygiene and Health Requirement

4.4.2.1 Cleanliness and Conduct

1101 Task

Principle

All persons entering food handling areas maintain an appropriate degree of personal cleanliness and take the appropriate precautions to prevent the contamination of food.

Assessment Criteria

All persons wash their hands upon entering food handling areas, before starting work, after handling contaminated materials, after breaks and after using washroom facilities.

Protective clothing, hair covering, footwear and/or gloves, appropriate to the operation in which the employee is engaged, are worn and maintained in a sanitary manner (e.g. employees in production areas wear effective hair coverings).

Any behavior which could result in contamination of food, such as eating, use of tobacco, chewing gum, or unhygienic practices (sneezing, spitting) are prohibited in food handling areas.

All persons entering food handling areas remove jewelry and other objects which may fall into or otherwise contaminate food. Jewelry which cannot be removed, including wedding bands and medical alerts are covered.

Upon entering food handling areas all field protective clothing will be covered or replaced with clean clothing.

When employees have changed into protective clothing street clothing is not to be kept in food handling areas. Personal effects shall not be stored in food handling areas.

Access of personnel and visitors is controlled to prevent contamination. The traffic pattern of employees prevents cross-contamination of the product.

Rating Examples

I

  • N/A

II

  • Employees not washing their hands upon entering food handling areas, before starting work, after handling contaminated materials, after breaks or after using toilet facilities.

III

  • Personal effects at the work station.
  • Personnel wearing jewelry (e.g. earrings, watches, etc.).
  • Uncontrolled visitor access.
  • Unclean or unacceptable clothing in food handling areas.
  • Employees exhibiting behavior which could result in contamination of food.

Reference

4.4.2.2 Communicable Diseases and Injuries

1102 Task

Principle

No person while known to be infected with a disease likely to be transmitted through food, or with open cuts or wounds, is permitted to work in food handling areas where there is a likelihood of such a person directly or indirectly contaminating the food.

Assessment Criteria

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.

The establishment requires that employees advise management when they are suffering from a communicable disease likely to be transmitted through food.

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 (e.g. rubber gloves).

Refer to Appendix 2 for further details.

Rating Examples

I

  • N/A

II

  • Employees working with open cuts and wounds while handling food.
  • Employees working with uncovered dressings/bandages while handling food.

III

  • The establishment does not have 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.

Reference

4.5 Sanitation and Pest Control

Sanitation

4.5.1.1 Sanitation Program and Records

1201 Task

Principle

An effective sanitation program and records for equipment and premises is in place to prevent contamination of food.

Assessment Criteria

The establishment has a written cleaning and sanitation program for all equipment which includes:

  • The identification of responsible person.
  • The frequency of the activity.
  • Chemicals and concentration when used.
  • Temperature requirements.
  • Potable hot water may be the sole agent used for cleaning and/or sanitizing equipment.
  • Procedures for cleaning and sanitizing as follows:
    • Cleaned Out Of Place Equipment (C.O.P. e.g. hand-cleaned)
      • Identify equipment and utensils.
      • Disassembly/reassembly instructions as required for cleaning and inspection.
      • Areas on equipment requiring special attention are identified.
      • Method of cleaning, sanitizing and rinsing.
    • Cleaned In Place Equipment
      • Identify lines and/or equipment.
      • CIP setup instructions.
      • Method of cleaning, sanitizing and rinsing.
      • Disassembly and reassembly instructions as required for cleaning and inspection.

The establishment has a written cleaning and sanitation program for premises (production and storage areas) which specifies areas to be cleaned, method of cleaning, person responsible and the frequency of the activity.

Special sanitation and housekeeping procedures required during production are specified within the document (e.g. removal of product residues during breaks).

Accepted chemicals are used in accordance with the manufacturers instructions.

The sanitation program is carried out in a manner that does not contaminate food or packaging materials during or subsequent to cleaning and sanitizing (e.g. aerosols, chemical residues).

The records of sanitation activities include the date, person responsible, the findings, corrective action taken, and microbiological test results where appropriate.

Effectiveness of the sanitation program is monitored and verified (e.g. by routine inspection of premises and equipment and/or microbiological testing) and where necessary, the program is adjusted accordingly.

Operations begin only after sanitation requirements have been met.

Rating Examples

I

  • N/A

II

  • Improper use of cleaning chemicals with a high risk of food contamination.
  • Improper rinse of filter after cleaning, resulting in contamination of product with concentrated cleaning material.

III

  • No written sanitation program.
  • No sanitation records.
  • Monitoring program not in place.
  • Isolated instance of missing information on a daily sanitation record.
  • Incomplete sanitation program or records.

Reference

4.5.1.2 Premises Cleanliness

1202 Task

Principle

The sanitation program is being followed so that the interior of the building and all other physical facilities are maintained in a sanitary and tidy condition that prevents contamination of food.

Assessment Criteria

The establishment maintains the building and physical facilities in a clean and sanitary manner:

  • The interior premises is kept free of debris and refuse.
  • Floor, wall and ceiling surfaces are maintained in a sanitary manner, free from accumulations of food particles, dust, grease, wax and propolis.

Sanitation is carried out in a manner that does not contaminate food or packaging materials.

Rating Examples

I

  • N/A

II

  • Inappropriate/poor sanitation practice that results in contamination of food or packaging materials.

III

  • Build up of wax and propolis on interior structure.
  • Excess equipment (frames, supers, tools, parts) stored in production areas.
  • Poor housekeeping practices.
  • Poor sanitation practices (e.g. splashing of wash up water).
  • Unclean overhead beams throughout the plant.
  • Inadequate separation of activities where a potential for contamination may result.

Reference

4.5.2 Pest Control

4.5.2.1 Pest Control Program and Records

1301 Task

Principle

Effective pest control programs are in place to prevent entry, detect and eliminate pests and to prevent the contamination of food and accurate records are kept.

Assessment Criteria

There is an effective written pest control program for the premises and equipment that includes:

  • The identification of the person at the establishment assigned responsibility for pest control.
  • Where applicable, the name of the pest control company or the name of the person contracted for the pest control program.
  • The list of chemicals used, the concentration, the location where applied, method and frequency of application.
  • A map of trap locations.
  • The type and frequency of inspections to verify the effectiveness of the program (e.g. area is inaccessible to determine the effectiveness of the pest control program).
  • The records to include the date, person responsible, the findings and corrective action taken.

Pesticides used are registered under the Pest Control Products Act and Regulations and are listed in the "Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents" published by CFIA or has a "Letter of No Objection" from Health Canada. Pesticides are used in accordance with the label instructions.

Treatment of equipment, premises or ingredients to control pests is conducted in a manner to ensure that the maximum residue limit of the Food and Drugs Act and Regulations is not exceeded (e.g. limiting the number of fumigation treatments per lot).

Birds and animals are excluded from establishments.

Pallets and materials are stored at a sufficient distance from the wall to avoid potential harbourage of pests.

Rating Examples

I

  • Major infestation resulting in contamination.

II

  • Major infestation with a high risk of contamination.
  • Pesticide used inappropriately and risk of direct contamination (e.g. spraying during operation).

III

  • Absent or incomplete written pest control program.
  • Absent or incomplete pest control records.
  • Pesticides not listed in the "Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents" published by CFIA and does not have a "Letter of No Objection" from Health Canada.
  • Low level infestation.
  • The type and frequency of pest control inspections cannot be adequately assessed (e.g. area is inaccessible to determine the effectiveness of the pest control program).
  • Pallets and materials stored too close to walls - possible harbourage.

Reference

4.6 Complaints and Recalls

4.6.1 Complaint Handling

4.6.1.1 Product Complaints and Records

1401 Task

Principle

The establishment has an effective well documented system for handling and investigating complaints to prevent reoccurrence and ensure compliance to the regulations.

Assessment Criteria

The manufacturer has a system to handle and investigate product complaints as follows:

  • The manufacturer has identified the person or persons responsible for receiving, evaluating, categorizing and/or investigating complaints.
  • Complaints are accurately categorized according to health and safety risks.
  • Potentially serious complaints are forwarded immediately to appropriate personnel for action.
  • Safety and contamination complaints are investigated by trained personnel.
  • Examination of the complainant's specimen, retail product or other product of the same code is conducted on complaints related to food safety.
  • The depth of the investigation is appropriate to the risk and similar complaint trends.

Appropriate corrective action is taken for deviations identified during the investigation.

The establishment maintains detailed records of all complaints received, investigation findings and corrective action taken. The minimum information required for complaint records are as follows:

  • Complainant Information
    • Name, address, telephone number, date received
    • Details of complaint and/or illness
    • Product name, code and size
    • Retail outlet
    • Corrective action taken to prevent recurrence
  • Investigation results
    • Name of responsible person
    • Date
    • Findings
    • Corrective action taken
    • Indication of whether recall action has been initiated or not

Rating Examples

I

  • N/A

II

  • Complaints affecting food safety (e.g. illness, glass, metal etc.), are not referred to appropriate personnel for action.
  • Potentially serious complaints are not investigated promptly.
  • No records of investigations of health and safety complaints.
  • No record of corrective action taken on health and safety complaints.

III

  • Records are incomplete but there is sufficient information to verify the adequacy of complaint investigation (e.g. complainant name, address, date, retail outlet, etc.).
  • No records of complaints.
  • No records of investigations of non-health and safety complaints.
  • No record of corrective action taken to prevent recurrence.

Reference

4.6.2 Recall System

4.6.2.1 Recall Plan, Capability and Records

1501 Task

Principle

Every food establishment has a written plan to facilitate the complete and rapid recall of any lot of food from the market.

Assessment Criteria

The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace.

There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit.

  1. Recall Management Team
    • Including after hours contact information
  2. Complaint File
  3. Recall Contact List
    • Including notification of CFIA
  4. Tracing of Raw Ingredients, Packaging Materials and Finished Products
  5. Product Amounts
  6. Distribution Records
    The following minimum information is required for distribution records:
    • Product identification and size
    • Lot number or code
    • Quantity
    • Customer names, addresses, and phone numbers (home and work) to the initial level of product distribution
  7. Recalled Product Records
  8. Recall Procedures
    • Methods to identify, locate and control recalled product
  9. Recall Effectiveness Procedures
  10. Testing the Recall Plan (internal mock recall)

Rating Examples

I

  • N/A

II

  • Recall procedures tested and found not to be effective. No corrective action taken.
  • No distribution records.

III

  • Incomplete or no written recall procedure.
  • Information on distribution records incomplete.
  • No testing of recall system.

Reference

4.6.2.2 Product Code Identification

1502 Task

Principle

Each prepackaged and bulk container is identified with code marks or lot numbers on the label, case or container.

Assessment Criteria

Each label, case or container shall have permanent, legible code marks or lot numbers.

Code marks used and the exact meaning of the code is available.

Where used, case codes are legible and represent the container code within.

Rating Examples

I

  • N/A

II

  • N/A

III

  • Case code does not coincide with container code.
  • No code, illegible code.

Reference

  • Honey Regulations: Sections 21(1)(a)(i),(ii) and (iii), 21(2), 26(1) and (2), 27(1),(2),(3) and (4), 36(1)(f).
  • Appendix 7 - Recall Program.

4.7 Records

4.7.1 General Records

4.7.1.1 Glass Breakage Procedures and Records

1601 Task

Principle

The establishment has an effective glass breakage control procedure developed for their operation.

Records of glass breakage are maintained and are available upon request.

Assessment Criteria

The manufacturer has a written procedure developed for each line where glass is used (related to the speed of the line, the jar size).

The glass breakage procedure specifies:

  • Who is responsible
  • The line where it applies
  • The immediate action to initiate when a glass breakage occur (e.g. stop the line
  • The number of jars to reject from the line (e.g. empty jars, filled jars, closed jars) depending on where the breakage occurs
  • The cleaning procedure of the piece of equipment or conveyor and surrounding area where the breakage occurred (e.g. cleaning material to use)
  • Evaluation of the cause of breakage
  • Disposal of the glass/jars and affected product

The glass breakage procedure has to be available to the production employees.

Any other glass breakage occurrences (e.g. from glass bulbs, thermometers, windows, etc.) are to be covered by this procedure.

Records are available and demonstrate control of broken glass and affected product.

Glass breakage records have to include:

  • The date/time, where it occurred, corrective action taken, responsible person initials or signature.

NOTE: The application of the glass breakage procedure is evaluated within the process step (filling, closure, etc.) and premises.

Rating Examples

I

  • N/A

II

  • No written glass breakage procedure.

III

  • Glass breakage procedures not available to production employees.
  • Incomplete glass breakage procedure.
  • Records of glass breakage incidents were unavailable.

Reference

4.7.1.2 Certificate of Registration

1602 Task

Principle

The operator shall have the certificate of registration posted in the establishment.

Assessment Criteria

The certificate of registration shall be posted in a conspicuous place in the registered establishment for the period during which the certificate remains in effect.

Rating Examples

I

  • N/A

II

  • N/A

III

  • No certificate of registration posted in registered establishment.
  • Current certificate of registration not posted in establishment.

Reference

Appendix 1 - Water Quality Program

Water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability.

There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered and sanitized on a regular basis).

Water treatment chemicals, where used, are listed in the "Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products", published by CFIA or the establishment has a "Letter of No Objection" from Health Canada. The chemical treatment is monitored and controlled to deliver the desired concentration and to prevent contamination.

Recirculated water is treated, monitored and maintained as appropriate to the intended purpose. Recirculated water has a separate distribution system which is clearly identified. The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:

  • Water Potability Records

    • Water source
    • Sample site
    • Analytical results
    • Analyst
    • Date  
  • Water Treatment Records
    • Method of treatment
    • Sample site
    • Analytical results
    • Analyst
    • Date  
  • Boiler Feedwater Treatment Records
    • Method of treatment
    • Analytical results
    • Analyst
    • Date

For more information refer to:

http://www.hc-sc.gc.ca/ewh-semt/water-eau/drink-potab/guide/index-eng.php
http://www.cala.ca/regions.html

ASSESSMENT CRITERIA

Check if Complete

Comments if incomplete or N/A

WHAT

Water is analyzed by the establishment or municipality at a frequency adequate to confirm its potability.

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WHAT

There are no cross-connections between potable and non-potable water supplies or all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

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WHAT

Where it is necessary to store water, storage facilities are adequately designed, constructed and maintained to prevent contamination (e.g. covered and sanitized on a regular basis).

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HOW

The establishment has records available to demonstrate the adequacy of the microbiological and/or chemical safety of the water and steam supply as follows:

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HOW
  • Water Potability Records
    - Water source, Sample site, Analytical results, Analyst, Date.
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HOW
  • Water Treatment Records
    - Method of treatment, Sample site, Analytical results, Analyst, Date.
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HOW
  • Boiler Feedwater Treatment Records
    - Method of treatment, Analytical results, Analyst, Date.
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HOW

At the time of construction or structural changes there are no cross-connections between potable and non-potable water supplies.

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HOW

As required all hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

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HOW

Water storage facilities are covered and sanitized on a regular basis.

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FREQUENCY

Weekly

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FREQUENCY

Monthly

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FREQUENCY

Annually (minimum requirement)

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WHO

Establishment contact (Manager, Owner)

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DATE: space

SIGNATURE: space

Appendix 2 - Personnel Training Programs

The establishment has a written training program for employees which is delivered as follows:

  • Appropriate training in personal hygiene and hygienic handling of food and operation of equipment is provided to all employees at the beginning of their employment, such that they understand the precautions necessary to prevent the contamination of food.
  • The basic understanding or standard operating procedure of the establishment in regards to dress code, personal hygiene, handling of honey as a food, and injury prevention and response to injuries (cuts and open wounds).
  • It is imperative to ingrain the understanding that this is a food handling establishment and the product they are handling will be consumed by customers.

The "Health Surveillance an Management Procedures For Food-Handling Personal" Technical Report from the World Health Organization, dated 1989 is a good reference document on the hygienic approach to food handling. According to this document infections and intoxications potentially transmissible by food handlers include: Staphlococus aureus infection, typhoid, and paratyphoid fevers, non-typhi salmonellosis, Escherichia coli enteritis, Shigellosis, Cholera and Viral hepatitis A. Since health examinations of food-handling personal are not effective in preventing the spread of food borne diseases, alternative measures might include: the use of a HACCP system within the establishment, education and training of managers and food-handlers in food safety, provision and maintenance of hand washing facilities and the sanitary collection and disposal of wastes.

For more information Refer to: "Health surveillance and management procedures for food-handling personnel. Technical Report" Series 785, 1989 http://whqlibdoc.who.int/trs/WHO_TRS_785.pdf

ASSESSMENT CRITERIA

Check if Complete

Comments if incomplete

WHAT

The establishment has a written program for training employees in personal hygiene, hygienic handling of food and operation of equipment.

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HOW

Training in basic understanding or standard operating procedure of the establishment in regards to:

Dress code

Protective clothing, hair covering, footwear and/or gloves, appropriate to the operation.

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HOW

Personal hygiene:

Washing hands upon entering food handling areas, after handling contaminated materials, after breaks and after using toilet facilities.

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HOW

Remove jewelry and other objects which may fall into or otherwise contaminate food.

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HOW

Unhygienic practices which could result in contamination of food, such as eating, use of tobacco, chewing gum, sneezing, spitting are prohibited.

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HOW

Personnel known to be suffering from, or known to be carriers of a disease transmissible through food, are prohibited from working in food handling areas.

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HOW

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 (e.g. rubber gloves).

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HOW

Appropriate training in the operation of equipment is provided to all food handlers at the beginning of their employment.

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HOW

Training is reinforced and updated.

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FREQUENCY

New employee

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FREQUENCY New or modified equipment or process checkbox
FREQUENCY Annually checkbox
WHO

Establishment contact (Manager, Owner)

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DATE: space

SIGNATURE: space

Appendix 3 - Sanitation Program

The establishment has a written cleaning and sanitation program for all equipment which includes the following:

  • The identification of responsible person (if applicable).
  • The activity and frequency is listed (start of the season, start of day, during the day, end of the day and end of the season).
  • Chemicals and concentrations when used.
  • Potable hot water maybe the sole agent used for cleaning and/or sanitizing equipment.
  • Procedures for cleaning, sanitizing and rinsing.
  • Disassembly/reassembly instructions as required for cleaning and inspection.
  • Areas on equipment requiring special attention are identified.

The establishment has a written cleaning and sanitation program for the premises, (production and storage areas) which specifies the following:

  • The areas to be cleaned, method of cleaning, person responsible and the frequency of the activity (start of the season, start of day, during the day, end of the day and end of the season).
  • Special sanitation and housekeeping procedures required during production are specified within the document.
  • The sanitation program is carried out in a manner that does not contaminate food or packaging materials during or subsequent to cleaning and sanitizing.
  • Effectiveness of the sanitation program is monitored and verified.
  • The records of sanitation activities include the date, person responsible, the findings, corrective action taken, and microbiological test results where appropriate.

For more information refer to: "Reference listing of accepted construction materials, packaging materials and non food chemical products, Canadian Food Inspection Agency.
http://www.inspection.gc.ca/active/scripts/fssa/reference/refsearec.asp?lang=e&c=1"

ASSESSMENT CRITERIA

Check if Complete

Comments if incomplete or N/A

WHAT

The establishment has a written cleaning and sanitation program for all equipment.

 

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WHAT

The establishment has a written cleaning and sanitation program for the premises, (production and storage areas).

checkbox
HOW

The identification of responsible person (if applicable).

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HOW Equipment and areas on equipment requiring special attention are identified. checkbox
HOW Disassembly/reassembly instructions as required for cleaning and inspection. checkbox
HOW

The equipment and frequency for the cleaning of:

Extractors, uncapping equipment, sump, wax handling equipment, tanks, hand tools, dollies, filters, heat treatment equipment, filling and packaging equipment.

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HOW

The frequency for the cleaning of:

Floors, walls, ceiling, windows sinks, lavatories, lights, ventilation system.

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HOW Chemicals and concentrations when used. checkbox
HOW Procedures for cleaning, sanitizing and rinsing, are included in the program (Potable hot water maybe the sole agent used for cleaning and/or sanitizing equipment). checkbox
HOW Effectiveness of the sanitation program is monitored and verified. checkbox
HOW

The records of sanitation activities include the date, person responsible, the findings, corrective action taken.

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FREQUENCY  AS IT APPLIES

Start of the season

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FREQUENCY  AS IT APPLIES Start of day checkbox
FREQUENCY  AS IT APPLIES During the day checkbox
FREQUENCY  AS IT APPLIES End of the day checkbox
FREQUENCY  AS IT APPLIES

End of the season

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WHO

Establishment contact (Manager, Owner)

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DATE: space

SIGNATURE: space

Appendix 4 - Pest Control Program

There is an effective written pest control program and records for the premises and equipment that includes:

  • Where applicable, the identification of the person at the establishment assigned responsibility for pest control
  • Where applicable, the name of the pest control company or the name of the person contracted for the pest control program
  • The list of chemicals used, the concentration, the location where applied, method and frequency of application. Pesticides must be used in accordance with the label instructions.
  • A map of trap locations, the findings and corrective action taken

Treatment of equipment, premises or ingredients to control pests is conducted in a manner that prevents contamination of product. Birds and animals are excluded from establishments.

ASSESSMENT CRITERIA

Check if Complete

Comments if incomplete or N/A

WHAT

There is an effective written pest control program and records for the premises and equipment (super and super storage).

checkbox
HOW

Where applicable, the identification of the person at the establishment assigned responsibility for pest control.

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HOW Where applicable, the name of the pest control company or the name of the person contracted for the pest control program. checkbox
HOW The list of chemicals used, the concentration, the location where applied, method and frequency of application. checkbox
HOW

Pesticides must be used in accordance with the label instructions.

  • A map of trap locations, the findings and corrective action taken
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HOW Treatment of equipment, premises or ingredients to control pests is conducted in a manner that prevents contamination of product. checkbox
HOW The records of pest control include the date, person responsible, the findings, corrective action taken. checkbox
FREQUENCY

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WHO

Establishment contact (Manager, Owner)

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DATE: space

SIGNATURE: space

Appendix 5 - Equipment Maintenance and Calibration Program & Records

An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of product. Records are available to demonstrate the application of the maintenance and calibration program.

The establishment has an effective written maintenance and calibration program to ensure that equipment functions as intended. This includes:

  • A list of equipment requiring regular maintenance and calibration
  • The maintenance and calibration procedures and frequencies, (e.g. equipment inspection, adjustments and part replacements) are based on the equipment manufacturer's manual or equivalent, or are based on operating conditions that could affect the condition of the equipment.
  • Equipment is maintained to ensure that no physical or chemical hazard potential results, (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication).
  • Maintenance and calibration of equipment is performed by appropriately trained personnel.

The typical information expected in maintenance and calibration records for equipment:

  • Identification of equipment
  • Maintenance of activity
  • Date, person
  • Reason for activity
  • Calibration results and corrective action required

For more information refer to: "Reference listing of accepted construction materials, packaging materials and non food chemical products, Policy, Planning & Coordination Directorate, Canadian Food Inspection Agency."

ASSESSMENT CRITERIA

Check if Complete

Comments if incomplete or N/A

WHAT

An effective maintenance and calibration program is in place to ensure that equipment performs consistently as intended and prevents contamination of product.

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WHAT Records are available to demonstrate the application of the maintenance and calibration program. checkbox
HOW

Written maintenance and calibration program:

A list of equipment requiring regular maintenance and calibration

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HOW The maintenance and calibration procedures (e.g. equipment inspection, calibration adjustments and part replacements) are based on the equipment manufacturer's manual or equivalent, or are based on operating conditions that could affect the condition of the equipment. checkbox
HOW Equipment is maintained to ensure that no physical or chemical hazard potential results, (e.g. inappropriate repairs, flaking paint and rust, excessive lubrication). checkbox
HOW Maintenance and calibration of equipment is performed by appropriately trained personnel. checkbox
HOW Maintenance records for equipment:
- identification of equipment, maintenance of activity, date, person, reason for activity.
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HOW Calibration records for equipment. checkbox
HOW Calibration results and corrective action. checkbox
FREQUENCY

Based on Manufactures Recommendations for Maintenance and Calibration.

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WHO

Establishment contact (Manager, Owner)

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DATE: space

SIGNATURE: space

Appendix 6 - Glass Breakage Procedures and Records Programs

There is an effective glass breakage control procedure developed for the operation, all glass breakage occurrences (e.g. from glass containers, glass bulbs, thermometers, windows, etc.) are to be covered by this procedure. Records of glass breakage are maintained and are available upon request.

The establishment should have in place written glass breakage procedures during transit, testing, unloading, handling, moving, stacking, storing, depalletizing, inspecting, cleaning, conveying, filling and capping. Variables such as speed of lines; size and shape of container; protective shielding; types of fillers and cappers, make each plant unique. Therefore clean-up procedure for glass breakage will vary.

There is a written procedure developed where glass is present in the establishment.

The glass breakage procedure specifies:

  • Who is responsible.
  • The immediate action taken when a glass breakage occur (e.g. stop the line), the number of jars to reject from the line (empty jars, filled jars, closed jars).
  • The cleaning procedure for the equipment and surrounding area where the breakage occurred.
  • Evaluation of the cause of breakage and the disposal of the glass/jars and affected product.

The glass breakage procedure must be available to all employees.

Glass breakage records are available and have to include:

  • The date/time, where it occurred, corrective action taken, responsible person initials or signature.

NOTE: The application of the glass breakage procedure is evaluated within the process step (e.g. filling, closure, etc.) and premises.

ASSESSMENT CRITERIA

Check if Complete

Comments if incomplete

WHAT

There is an effective glass breakage control procedure developed for the operation, all glass breakage occurrences (e.g. from glass containers, glass bulbs, thermometers, windows, etc.) are to be covered by this procedure.

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WHAT Records of glass breakage are maintained and are available upon request. checkbox
HOW

There is a written procedure developed where glass is present in the establishment.

The glass breakage procedure specifies:
-Who is responsible.

checkbox
HOW -The immediate action taken when a glass breakage occur (e.g. stop the line), the number of jars to reject from the line (empty jars, filled jars, closed jars). checkbox
HOW -The cleaning procedure for the equipment and surrounding area where the breakage occurred. checkbox
HOW -Evaluation of the cause of breakage and the disposal of the glass/jars and affected product. checkbox
HOW The glass breakage procedure must be available to all employees. checkbox
HOW

Glass breakage records are available and have to include:

  • The date/time, where it occurred, corrective action taken, responsible person initials or signature.

NOTE: The application of the glass breakage procedure is evaluated within the process step (filling, closure, etc.) and premises.

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FREQUENCY

Continuous monitoring

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WHO

Establishment contact (Manager, Owner)

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DATE: space

SIGNATURE: space

Appendix 7 - Recall Program

The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace.

There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit.

  1. Recall Management Team.
    • Including after hours contact information .
  2. Complaint File.
  3. Recall Contact List.
    • Including notification of CFIA.
  4. Tracing of Raw Ingredients, Packaging Materials and Finished Products.
  5. Product Amounts.
  6. Distribution Records. The following minimum information is required for distribution records:
    • Product identification and size.
    • Lot number or code.
    • Quantity.
    • Customer names, addresses, and phone numbers (home and work) to the initial level of product distribution.
  7. Recalled Product Records.
  8. Recall Procedures.
    • Methods to identify, locate and control recalled product.
  9. Recall Effectiveness Procedures.
  10. Testing the Recall Plan (internal mock recall).

For more information refer to: Food Recalls: Make a Plan and Action It! Manufacturers' Guide,
http://www.inspection.gc.ca/eng/1376326890597/1376327095576
Labelling of Foods Causing Allergies and Sensitivities, Canadian Food Inspection Agency
http://www.inspection.gc.ca/eng/1332442914456/1332442980290.

ASSESSMENT CRITERIA Check if Complete Comments if incomplete
WHAT The establishment is capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace. checkbox
HOW

There are ten basic elements which should be included in your recall plan. All of these elements must be included, each element plays a specific role and provides a different benefit:

1.Recall Management Team.

  • Including after hours contact information.
checkbox
HOW 2.Complaint File. checkbox
HOW

3.Recall Contact List.

  • Including notification of CFIA.
checkbox
HOW 4.Tracing of Raw Ingredients, Packaging Materials and Finished Products, extracting and filling records dated (for trace back to yards where possible). checkbox
HOW 5.Product Amounts. checkbox
HOW

6.Distribution Records: minimum information

  • Product identification and size, Lot number or code, quantity, customer names, addresses, and phone numbers (home and work) to the initial level of product distribution.
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HOW 7.Recalled Product Records. checkbox
HOW

8.Recall Procedures

  • Methods to identify, locate and control recalled product.
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HOW 9.Recall Effectiveness Procedures. checkbox
HOW 10.Testing the Recall Plan (internal mock recall). checkbox
FREQUENCY Annual testing checkbox
WHO

Establishment contact (Manager, Owner)

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DATE: space

SIGNATURE: space

Date modified: