General Principles of Food Hygiene, Composition and Labelling
4 - Sanitation and Pest Control

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4.1 Sanitation

4.1.1 Sanitation Program

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

Assessment Criteria

  • The manufacturer has a written cleaning and sanitation program for all equipment, which includes the identification of the responsible person, the frequency of the activity, the chemicals and concentrations used, the temperature requirements, and the procedures for cleaning and sanitizing. Cleaning and sanitizing procedures are discussed below.
    • For Cleaned Out of Place (C.O.P.) equipment, written procedures will:
      • identify equipment and utensils;
      • outline disassembly/reassembly instructions as required for cleaning and inspection;
      • identify areas on equipment requiring special attention; and
      • outline the method of cleaning, sanitizing and rinsing.
    • or Cleaned in Place (C.I.P.) equipment, written procedures will:
      • identify lines and/or equipment;
      • outline C.I.P set-up instructions;
      • describe the method of cleaning, sanitizing and rinsing; and
      • outline disassembly/reassembly instructions as required for cleaning and inspection.
    • The manufacturer has a written cleaning and sanitation program for premises (production and storage areas), which specifies areas to be cleaned, the method of cleaning, the 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).
    • Chemicals are appropriate for the intended use and are used in accordance with the chemical manufacturer's instructions.
    • Cleaning and sanitizing equipment is designed for its intended use and is properly maintained.
    • 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. no contamination from aerosols or chemical residues).
    • 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.

See Section 7.5.1 - Sanitation Records.

4.2 Pest Control

4.2.1 Pest Control Program

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

Assessment Criteria

  • There is an effective written pest control program for the premises and equipment that includes:
    • the identification of the person to whom the manufacturer 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 they were applied, and the method and frequency of application;
    • a map of trap locations;
    • the type and frequency of inspection to verify the effectiveness of the program.
  • Pesticides used are registered with the Pest Management Regulatory Agency under the Pest Control Products Act and Regulations and have been issued a Pest Control Product (PCP) Registration Number. Pesticides are used in accordance with the label instructions.
  • Chemical 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 the Food and Drug Regulations is not exceeded (e.g. the number of fumigation treatments per lot is limited).
  • Poisonous rodenticides are not used in food processing or storage areas.
  • Birds and animals, other than those intended for slaughter, are excluded from establishments.

See Section 7.5.2 - Pest Control Records.

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