CHAPTER 4 - GENERAL INSPECTION CRITERIA PACKING ESTABLISHMENT (MP)AND MAPLE SYRUP SHIPPER (MSS) Design, Construction and Maintenance 2 MP MSS

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1 CHAPTER 4 - GENERAL NPECTON CRTERA PACKNG ETABLHMENT (MP)AND MAPLE YRUP HPPER (M) 4.1 PREME Page Exterior of Buildings Outdoor Property and Buildings 1 MP M nterior of Buildings Design, Construction and Maintenance 2 MP M Lighting 3 MP M Ventilation 4 MP M Waste Disposal 5 MP M anitary Facilities TH TAK WA DELETED Employee Facilities 7 MP Employee Facilities 8 M Facilities for Cleaning and anitizing Equipment and Reusable Drums 9 MP 4.2 TRANPORTATON AND TORAGE Transport Vehicles 10 MP M torage ncoming Materials and Packaging Materials 11 MP M Non-Food Chemicals 12 MP M Finished Products 13 MP M 4.3 EQUPMENT Design, nstallation and Construction Design and nstallation of Equipment and Utensils 14 MP M Construction Materials 15 MP

2 Maintenance Equipment and Utensils Maintenance 17 MP Maintenance of Equipment for Filling, Closing and Emboss Coding Containers 18 MP 4.4 PERONNEL Employee Cleanliness and Conduct 19 MP M njuries and Communicable Diseases 20 MP M 4.5 CLEANNG AND ANTATON Cleanliness of Premises 21 MP M Cleanliness of Equipment and Utensils 22 MP M 4.6 RECALL Product Code dentification 23 MP M Recall Capability 24 MP 4.7 WRTTEN PROGRAM Water Quality 25 MP M team Quality 27 MP Cleaning and anitation of Vehicles 28 MP Equipment Maintenance 29 MP Equipment Calibration 30 MP M General Food Hygiene Training 31 MP M Technical Training 32 MP M Cleaning and anitation of Premises, Equipment and Utensils 33 MP M Pest Control 35 MP M Complaints 36 MP M Recall Plan 37 MP M

3 4.8 RECORD General 38 MP M Registration Certificate 39 MP M Water and team Quality 40 MP Equipment Maintenance 41 MP Equipment Calibration 42 MP M Cleaning and anitation 43 MP Pest Control 44 MP M Complaints 45 MP M Distribution 46 MP M

4 4.1 PREME EXTEROR OF BULDNG Outdoor Property and Buildings MP M Buildings and surrounding areas are designed, constructed and maintained so as to prevent any conditions that may result in food contamination. Grounds, Roadways and Drainage The surrounding land is maintained to control sources of contamination such as debris, unprotected garbage, and pest harborage areas. The building is not located close to any environmental contaminants. roadways are properly graded, compacted and drained or do not lead to the generation of dust; the surrounding property must be adequately drained or must not allow stagnant water accumulation.. Exterior Building tructure Building exteriors are designed, constructed and maintained to prevent entry of contaminants and pests (e.g., there are no unprotected openings). exterior of building in poor condition allowing entry of pests pest harborage areas and evidence of pest infestation inside building accumulation of stagnant/pooled water causing offensive odours close to raw materials accumulation of garbage/waste causing offensive odours close to raw materials exterior of building in poor condition but no signs of pest entry pest harborage areas but no signs of pest entry roadways poorly graded, compacted, dust proofed or drained MPR, ection 7(1)(a) land and buildings clean and sanitary (MP) 1

5 4.1 PREME NTEROR OF BULDNG Design, Construction and Maintenance MP M Building interiors and structures are designed, constructed and maintained so as to prevent any conditions that may result in food contamination. Floors, Walls and Ceilings Floors, walls and ceilings are designed, constructed and maintained so as to prevent any contamination, to allow cleaning and to eliminate stagnant water. Floors, walls and ceilings are constructed of materials that are durable, in good condition, easy to clean, and well suited to the production conditions in the area, and that do not cause contamination of food or of the environment. At packing establishments: floors, walls and ceilings are constructed of material that is impervious and smooth. wall, floor and ceiling joints are sealed and angles are covered so as to prevent contamination and facilitate cleaning; floors are sufficiently sloped to permit liquids to drain to trapped outlets. Windows and Doors Windows and doors are close-fitting, free of openings and kept closed to prevent the entry of pests and domestic animals. Doors and windows that are kept open must be equipped with close-fitting screens. Where there is a risk that breakage of glass windows could result in the contamination of food, the windows are constructed of alternative materials or are properly protected. Process Flow eparation Adequate separation of activities is provided by physical or other effective means where cross-contamination might otherwise result. Buildings and facilities are designed to facilitate sanitary operating conditions through a regulated flow in the steps of the process from the arrival of the raw materials at the premises to the production of the finished product. direct contamination of finished product by particles of glass or other hazardous foreign materials doors and windows kept open without screens, and evidence of major infestation and contamination in the establishment paint or rust flaking away from overhead structures and walls, thus posing a risk of product contamination accumulation of stagnant water and offensive odours close to food floors not properly sloped (packing establishment) accumulation of water but no offensive odours poorly fitting windows and doors that may allow entry of vermin buildings and facilities poorly designed and/or in poor condition, thus posing a risk of food contamination MPR, ection 8 prepared, packed and stored in a sanitary manner 4.1 PREME 2

6 NTEROR OF BULDNG Lighting MP M Lighting type and intensity is suitable for the activities being conducted. Where necessary, light bulbs and fixtures are protected to prevent food contamination. Light bulbs and fixtures located in areas where there is exposed food are of a safety type or are properly protected to prevent them from contaminating food if they break. the lighting does not alter food colour and is not less than the following intensity: 540 lux (50 foot candles) in inspection areas* and grading areas; 220 lux (20 foot candles) in work areas; 110 lux (10 foot candles) in other areas (such as storage areas). *nspection areas are defined as any areas where food products or containers are visually inspected or where instruments are monitored (e.g., where empty containers are evaluated, where maple products are inspected and graded). unprotected lighting over exposed food during processing light intensity too low to perform production and grading activities MPR None 3

7 4.1 PREME NTEROR OF BULDNG Ventilation MP M Adequate ventilation is provided to prevent excessive heat, steam, condensation and dust, and to remove contaminated air. Ventilation provides sufficient air exchange to prevent excessive accumulation of heat, steam, condensation and dust. Ventilation air intakes are equipped with close-fitting screens to prevent the entry of pests and domestic animals. inadequate ventilation, evidence of condensation or mould, and risk of contamination of finished product poorly fitting screens in air intakes inadequate ventilation, evidence of condensation or mould, but product contamination unlikely condensation dripping on a food product that will have no further microorganism kill step MPR, ection 7 (1)a) clean and sanitary land and buildings b) clean and sanitary lavatories, dressing rooms, and washrooms (MP) 4

8 4.1 PREME NTEROR OF BULDNG Waste Disposal MP M ewage, effluent and waste storage and disposal systems are designed, constructed and maintained so as 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 any contamination. Containers used for waste are clearly identified, leakproof and, if necessary, equipped with a lid. Waste is removed and waste containers are cleaned and disinfected at a sufficient frequency to minimize the risk of contamination. drainage systems (including floor drains in washrooms, lunch rooms and change rooms, and sink drains) and sewage systems are equipped with appropriate traps and air intakes; the drains in processing areas are designed to be cleaned easily; the sewage and effluent systems in the establishment are not cross-connected, unless they are equipped with devices to prevent odours, vapours and backflow; no cross-connection should exists between potable water and waste water pipings; all tubing, valves, and other similar elements that could cause contamination must be installed in a way to prevent backflow or back siphonage; effluent and sewage lines do not pass directly over or through production areas unless they are properly protected to prevent any contamination; sinks in production areas are connected to the effluent system; sinks in washrooms are connected to the effluent and sewage systems. waste effluent lines backing up or leaking into production areas, with direct contamination of food waste effluent lines backing up or leaking into food-handling areas accumulation of garbage/waste resulting in offensive odours and/or risk of crosscontamination cross-connections identified between sewage and other waste effluent systems accumulation of raw product, garbage, waste, but no offensive odours or risk of crosscontamination waste containers not clearly identified waste containers not properly cleaned drains not easily cleanable MPR, ections 6(2) anitation program 7(2)(a) no odours or fumes from any lavatory, sink or cesspool (MP) 5

9 4.1.6 TH TAK WA DELETED. 6

10 4.1 PREME ANTARY FACLTE Employee Facilities MP Employee facilities are designed, constructed and maintained so as to allow employees to maintain good hygiene and to prevent contamination. Processing, sampling and grading areas are equipped with a sufficient number of sinks in appropriate locations. Washrooms have the following items available so that employees can wash and dry their hands in a sanitary fashion: potable hot and cold running water; soap dispensers; soap; sanitary hand dryers or disposable towels; washable waste receptacles. Handwashing notices are posted in prominent places in the establishment to remind employees engaged in the preparation of food products to wash their hands immediately after each use of toilet facilities and before handling food. Washrooms, lunch rooms and change rooms are: separate; adequately ventilated; designed, constructed and maintained so as to facilitate cleanliness and prevent contamination; equipped with a floor drain. Washroom doors do not open directly onto processing areas. processing area with no sink no soap dispenser, or soap dispenser empty no potable water for handwashing no handwashing notice posted inadequate ventilation washrooms not separate from production areas washroom door opening directly onto processing areas inadequate maintenance MPR, ections 7(1)(b) lavatories, dressing rooms and washrooms clean and sanitary (MP) 7(2)(a) no odours or fumes from lavatories, sinks or cesspools (MP) 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 7

11 4.1 PREME ANTARY FACLTE Employee Facilities M Employee facilities are designed, constructed and maintained so as to allow employees to maintain good hygiene and to prevent any contamination. Washrooms have the following items available so that employees can wash and dry their hands in a sanitary fashion: sinks; potable hot and cold running water; soap dispensers; soap; sanitary hand dryers or disposable towels; washable waste receptacles. Handwashing notices are posted in prominent places in the establishment to remind employees engaged in the preparation of food products to wash their hands immediately after each use of toilet facilities and before handling food. Washrooms are: separate; adequately ventilated; designed, constructed and maintained so as to facilitate cleanliness and prevent contamination; equipped with a floor drain. When present in the establishment, lunch rooms and change rooms are: separate; adequately ventilated; designed, constructed and maintained so as to facilitate cleanliness and prevent contamination. no soap dispenser, or soap dispenser empty no potable water for handwashing no handwashing notice posted when present in the establishment, lunch room inadequately ventilated washrooms not separate from production areas inadequate maintenance MPR None 8

12 4.1 PREME ANTARY FACLTE Facilities for Cleaning and anitizing Equipment and Reusable Drums MP Facilities for cleaning and sanitizing equipment and reusable drums are suitably designed, constructed and maintained so as to prevent any contamination. When present for cleaning of equipment, or mandatorily, when reusable drums are used: the facilities for cleaning and sanitizing equipment and reusable drums are constructed of corrosion-resistant materials that are easy to clean; these facilities have sufficient potable water available, at temperatures appropriate for the cleaning chemicals used; these facilities are designed so as to prevent any contamination. facilities for drum cleaning and sanitizing must be equipped with a system using water under high pressure or with steam. cleaning and sanitizing facilities not properly designed and present a high risk of contaminating food with hazardous materials cleaning and sanitizing facilities not properly designed, but present little risk of food contamination cleaning and sanitizing facilities not properly constructed, e.g., hard to clean, with surfaces that cannot withstand the cleaning chemicals being used cleaning and sanitizing facilities not properly maintained and/or in poor condition (e.g., damaged hoses) MPR, ection 7(1)(c) containers clean and sanitary (MP) 9

13 4.2 TRANPORTATON AND TORAGE TRANPORT Vehicles MP M Vehicles used to carry maple products are designed, constructed, maintained, cleaned and utilized so as to maintain sanitary conditions, thereby preventing product contamination. Vehicles include trailers or bulk tanks mounted on these vehicles. The operator ensures that these vehicles are suitable for the transportation of maple products. To do so, the operator: inspects the vehicles on arrival and prior to loading to ensure that they will not contaminate any maple products, or receives a cleaning certificate (or other equivalent document), or cleans and sanitizes the vehicles properly at the establishment itself; uses bulk tanks solely for the transportation of food products; loads, unloads and arranges goods in such a way as to avoid any contamination of or damage to maple products. Bulk tanks mounted on vehicles are designed and constructed to permit complete drainage so as to avoid any food contamination. tankers used to carry maple products and hazardous materials with no cleaning or cleaning certificate, no records of the materials previously carried, and no verification of the adequacy of the cleaning vehicles are inspected, but are not cleaned when unacceptable conditions are identified, such as smell of gasoline, pesticides or hazardous foreign materials use of dual-use tankers that are not adequately designed and that do not allow for complete drainage dual-use vehicles (used to carry both food products and other, non-hazardous, non-food materials) are not cleaned or no cleaning certificate is provided no program to verify adequacy of cleaning of vehicles used to carry food products inadequate cleanliness and maintenance inspection of tankers or other vehicles (cleanliness and maintenance) MPR, ections 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 10

14 4.2 TRANPORTATON AND TORAGE TORAGE ncoming Materials and Packaging Materials MP M torage and handling of incoming materials and packaging materials are controlled so as to prevent damage and contamination. Maple sap, maple products, processing aids and packaging materials are handled and stored in such a way as to prevent their deterioration and contamination. The rotation of maple sap, maple products, processing aids and, when necessary, packaging materials is controlled so as to prevent their deterioration. Pallets and other objects are stored at a sufficient distance from walls to prevent them from harboring pests. containers of processing aids or drums of maple syrup left open, damaged or uncovered, allowing contamination tanks located outdoors with no covers to prevent maple sap from being contaminated tanks of maple sap not covered and sap contaminated with foreign matter rotation of maple sap, maple products, processing aids or packaging materials not properly controlled, resulting in risks of deterioration, e.g., rubber gaskets in maple syrup jar lids too old and dried out stored maple sap not rotated properly, resulting in its deterioration full drums of maple syrup stored outdoors with no protection for long periods MPR, ections 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 8 Maple products prepared, packed and stored in sanitary manner (MP) 10 Container clean and sound (MP) 11

15 4.2 TRANPORTATON AND TORAGE TORAGE Non-Food Chemicals MP M Non-food chemicals are received and stored so as to prevent contamination of food, packaging materials and food-contact surfaces. Chemicals are received and stored in a dry, well ventilated area. Non-food chemicals are stored in designated areas in such a way as to avoid any risk of cross-contamination of food or food-contact surfaces. When required for use in food-handling areas, these chemicals are stored in such a way as to avoid contamination of food, food-contact surfaces and packaging materials. Chemicals are stored and mixed in clean, correctly labelled containers. Chemicals are mixed and handled only by authorized, properly trained personnel. hazardous non-food chemicals stored in unlabelled food containers in processing areas chemicals stored in corroded containers improper storage conditions, such as excess moisture or insufficient ventilation, but not directly affecting finished product or equipment non-food chemicals in unlabelled containers in processing areas MPR, ection 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 12

16 4.2 TRANPORTATON AND TORAGE TORAGE Finished Products MP M Finished products are stored and handled so as to prevent deterioration and contamination. Finished products are stored and handled in such a way as to minimize any deterioration, such as rusting or corrosion, and any damage (e.g., steps are taken to limit stacking heights and to avoid damage by forklifts). tock rotation is controlled so as to minimize any deterioration. Defective or suspect products (such as returns) are clearly identified and isolated in a designated area so that they can be disposed of appropriately. Pallets and other objects are stored at a sufficient distance from walls to prevent them from harboring pests. inadequate control over handling of finished product, such as obvious signs of damage to containers inadequate stock-rotation system, as evidenced by failure to ship oldest products first and/or obvious signs of container deterioration, such as rusting or corrosion that could result in leaks defective returns not identified as such MPR, ections 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 8 anitary preparation, packing and storage (MP) 13

17 4.3 EQUPMENT DEGN, NTALLATON AND CONTRUCTON Design and nstallation of Equipment and Utensils MP M All equipment and utensils are designed, constructed and installed to work as intended, to allow effective cleaning and sanitation and to prevent contamination of food. Equipment and utensils are designed and installed so as to: meet the established requirements of the process be accessible for cleaning, sanitizing, maintenance and inspection prevent contamination of the product during operations, e.g., food tanks not located near or underneath overhead walkways, wire brushes not used to clean surfaces that come in contact with foods. Equipment and utensils used to handle contaminated or non-food materials are properly identified so that they are not used for handling food. Where necessary, equipment is vented to the outdoors (e.g., by means of an exhaust hood) to prevent excessive condensation in the establishment. Equipment is designed and installed so as to permit proper drainage, and when necessary, is connected directly to drains. Where it is necessary to store water, the storage facilities are suitably designed, constructed and maintained to prevent any contamination, for example, these facilities are covered. consistent contamination due to poor design/installation, e.g., equipment hard to dismantle, resulting in accumulated product residues of a putrid, filthy, rotten, disgusting nature potential chemical contamination due to poor design/installation, e.g., dripping lubricants from bearings, gears, motors, and other overhead equipment; propanefuelled forklifts in production areas design, construction and/or installation does not permit adequate cleaning (e.g., equipment installed too close to walls or ceilings) inappropriate or inadequate drainage of equipment welded joints not even, continuous and smooth utensils not stored in racks that protect them from contamination utensils used to handle contaminated materials not properly identified MPR, ections 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 14

18 4.3 EQUPMENT DEGN, NTALLATON AND CONTRUCTON Construction Materials MP The equipment and utensils for the manufacturing process are constructed so as to ensure product safety. urfaces, welds and joints in equipment and utensils that come into contact with food are smooth, non-corrosive, non-absorbent, non-toxic and free from pitting, cracks and crevices. Piping and/or tubing used to transfer maple sap or maple syrup does not contaminate these food products during processing and can withstand repeated cleaning and sanitation. inadequate equipment material, potentially causing product to become contaminated with chemicals, e.g., risk of chemicals from a plywood evaporator hood condensing and falling back into the syrup welded joints not even, continuous and smooth MPR, ections 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 8 anitary preparation, packing and storage (MP) TH PAGE EMPTY. 15

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20 4.3 EQUPMENT MANUFACTURNG PROCE EQUPMENT Equipment and Utensils Maintenance MP The equipment and utensils are maintained so as to ensure product safety. Equipment and utensils must be in good condition and maintained so as to avoid any risk of physical or chemical hazards such as might result, for instance, from improper repairs, flaking paint and rust or over lubrication, or excessive fumes from an improperly adjusted burner; Note: The specific criteria for assessing the maintenance of equipment for filling, closing and emboss-coding containers are given in task equipment in poor condition or poorly maintained, causing product to become contaminated with hazardous foreign materials such as sharp metal fragments, pieces of glass, and so on equipment in poor condition and/or poorly maintained, potentially causing product to become contaminated with hazardous foreign materials, e.g., risk of hazardous materials such as sharp metal fragments and pieces of glass falling into the product surfaces are absorbent or have pitting, cracks or crevices welded joints not even, continuous and smooth utensil racks that are dirty and vulnerable to corrosion use of dirty, cracked, dented, or pitted wooden utensils in processing areas non-critical equipment in poor condition or poorly maintained, e.g., risk of nonhazardous falling materials such as rust, excess grease and flaking paint MPR, ections 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 8 anitary preparation, packing and storage (MP) 17

21 4.3 EQUPMENT EQUPMENT FOR FLLNG AND CLONG CONTANER Maintenance of Equipment for Filling, Closing and Embosscoding Containers MP Equipment for filling, closing and emboss-coding containers is maintained so as to ensure the safety of the product and to ensure that this equipment can hermetically seal the containers. Equipment for filling, closing and emboss-coding containers is maintained in accordance with the manufacturer s instructions so that this equipment can hermetically seal the containers. Filling, closing, and emboss-coding equipment is in good condition and well maintained so as to avoid any biological, chemical or physical risks, for example, such as might be caused by improper repairs or adjustments, flaking paint and rust or excess lubrication. Filling equipment provides the required fill weight or volume. Container filling and closing equipment is maintained so as to keep the minimum filling temperature at 82EC/180EF until the container is closed. (To ensure that this temperature is maintained until the container is closed, it may be necessary to fill the container at a higher temperature, such as 85EC-87EC/185EF-190EF. equipment in poor condition and/or poorly maintained, resulting in product contamination by hazardous foreign materials such as sharp metal fragments or pieces of glass equipment in poor condition and/or poorly maintained, potentially resulting in product contamination by hazardous foreign materials, e.g., risk of falling hazardous materials such as sharp metal fragments or pieces of glass equipment in poor condition and/or poorly maintained but implications not critical, e.g., risk of falling non-hazardous materials such as rust, excess grease, and flaking paint MPR, ections 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 8 anitary preparation, packing and storage (MP) For identification of seam defects, see the Metal Can Defects Manual - dentification and Classification, published by CFA. 18

22 4.4 PERONNEL Employee Cleanliness and Conduct MP M All persons entering food-handling areas maintain an adequate degree of personal cleanliness and take the appropriate precautions to prevent contamination of food. All persons wash their hands upon entering food-handling areas, before starting work, after handling contaminated materials, after breaks and after using toilet facilities, and whenever else necessary. Employees working in production operations wear protective clothing and a hair covering. This clothing is kept clean and in good condition. Any behaviour that could result in contamination of food, such as eating, smoking and chewing gum, and any unhygienic practices, such as spitting, are prohibited in foodhandling areas. Employees must handle food such as to avoid their contact with non-food surfaces, (e.g., floor), and must not collect these products for food consumption. All persons entering food-handling areas remove jewellery, wristwatches, and any other objects that could fall into or otherwise contaminate food. Jewellery that cannot be removed, including wedding bands and medical alert bracelets, is covered. Personal effects and street clothing are stored in such as way as to prevent contamination. Access of personnel and visitors is controlled to prevent any contamination. employee collecting for human consumption a maple product that has been in contact with non food surfaces (e.g., floor). employees do not wash their hands or use disinfectant before handling food during packaging, thus potentially causing direct contamination of the finished product presence of personal effects at workstations personnel wearing jewellery, such as earrings uncontrolled visitor access dirty and/or inappropriate clothing items in breast pockets employees eating, smoking or chewing gum unhygienic practices hair covering not worn or worn improperly MPR, ections 7(3.1) Rules on personal cleanliness, clean, appropriate clothing and suitable hair coverings 7(4) Prohibition against smoking or chewing tobacco 19

23 4.4 PERONNEL njuries and Communicable Diseases MP M 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, if there is a risk of this person s contaminating the food directly or indirectly. The operator has and enforces a policy so that any employee who is suffering from or carrying a disease transmissible through food is prevented from working in foodhandling areas. The operator requires that employees inform management when they are suffering from a communicable disease that can be transmitted through food. Employees who have open cuts or wounds do not handle food or food-contact surfaces unless these injuries are completely protected by a secure, waterproof covering, such as rubber gloves. employees handling food when they have open cuts or wounds that are not properly protected employees handling food when they have bandages on their hands and these bandages are not properly protected operator does not have a policy concerning open cuts and wounds and food-handling personnel who are suffering from diseases transmissible through food MPR, ection 7(3) No working with food/surfaces if disease or wound (MP) 20

24 4.5 CLEANNG AND ANTATON Cleanliness of Premises MP M criteria Cleaning and sanitation are carried out effectively so that the interiors of all buildings and all other facilities are maintained in a sanitary and tidy condition that prevents contamination of food. The operator keeps the interiors of all buildings and all other facilities clean and sanitary. To this end, the operator: keeps the premises free of debris and refuse; maintains floors, walls and ceilings in a sanitary condition, free from accumulations of food particles, dust, grease, grime, pests and pest debris. sufficient amounts of hot water are available to perform the cleaning and sanitation. poor cleaning and sanitation practices (e.g., cleaning chemicals and wash-up water being splashed onto production lines or packaging materials) heavy buildup of old food materials on windows, doors, walls, ceilings, etc. in post-killstep areas where there is a high risk of food contamination. walls, ceilings, floors, doors, windows not cleaned (e.g., light build-up of mould and old food materials in pre-kill-step areas and storage and receiving areas) dusty overhead beams throughout plant poor housekeeping that may potentially result in the harborage of pests. Wood and other objects are stored too close from walls - possibility of harboring pests presence. MPR, ections 3.2(1)(d) no marketing unless products prepared in sanitary manner 6(2) Establishment sanitation program 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 8 anitary preparation, packing and storage (MP) 21

25 4.5 CLEANNG AND ANTATON Cleanliness of Equipment and Utensils MP M criteria Cleaning and sanitation are carried out effectively so that the equipment and utensils are maintained in a sanitary condition that prevents contamination of food. The operator ensures that the equipment, utensils and tools remain clean and sanitary. To this end, the operator: maintains food-contact surfaces in a sanitary condition, free from accumulations of food particles, dust, grease, grime, pests and pests debris; follows the cleaning and sanitation program as written (cleans and sanitizes at the prescribed intervals, dismantles equipment when necessary for cleaning, uses appropriate chemicals at appropriate concentrations, and so on); stores utensils and tools on rust-resistant racks installed at suitable locations; cleans and sanitizes in a manner that does not contaminate food or packaging materials (including caps and lids) e.g., removes, covers or otherwise protects them. sufficient amounts of hot water are available to perform the cleaning and sanitation. cleaning not done as scheduled (build-up of food particles and/or foul odours). incomplete rinsing after cleaning, resulting in chemical contamination of product. poor cleaning and sanitation practices, e.g., splashing of cleaning chemicals and wash-up water onto production lines or packaging materials. utensils lying on the floor. cleaning not done as scheduled (light build-up of food particles, but no foul odours). equipment not completely cleaned (for products that will have a final kill step). MPR, ections 3.2(1)(d) no marketing unless products prepared in sanitary manner 6(2) establishment sanitation program 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 8 sanitary preparation, packing and storage (MP) 22

26 4.6 RECALL Product Code dentification MP M Every container of food is identified with a production code, either on the label or on the container, as applicable. Every container of food is identified with a production code, either on the label or on the container, as applicable. f a non-coded product had to be recalled, all production might have to be recalled. The production code must be legible and allow the lot to be identified, according to the established meaning. codes absents or illegibles MPR, ections 12 Marking with name and address of establishment 16(2)(a) Marking for export 23

27 4.6 RECALL Recall Capability MP The recall plan is tested periodically to verify the operator s ability to rapidly identify and remove the affected products from the market. The operator can provide accurate information in a timely manner to rapidly identify all affected products and remove them from the marketplace. The effectiveness of the recall plan must be assessed on the basis of the following criteria: periodic recall exercises (internal simulations) to assess the recall plan s effectiveness in rapidly identifying and controlling a code lot of potentially defective products and reconciling the quantities of products produced, in inventory and in distribution; any deficiencies in the recall plan are identified and corrected. MPR None recall plan never tested recall plan tested and found ineffective plan deficiencies identified but never corrected 24

28 4.7 WRTTEN PROGRAM Water Quality MP M The water must be potable, to avoid any contamination. Microbiological analyses n order to avoid any contamination, water that comes into contact with food or with food-contact surfaces must conform to the microbiological standards defined by Health Canada in its brochure Guidelines for Canadian Drinking Water Quality. The points at which water samples are taken must be rotated (including filtrate and condensate water in sugar bush establishments). The water must be tested: when the establishment is first registered f any modifications or changes are made in the potable water supply facilities, and at the following intervals thereafter: Well Water Municipal Water Packer 2 times/year 1 time/year hipper 1 time/year 1 time/year Physical/chemical testing n order to avoid any contamination, water that comes into contact with food or with food-contact surfaces conforms to the physical/chemical standards defined by Health Canada in its brochure Guidelines for Canadian Drinking Water Quality. The water is tested when the establishment is first registered, and if any changes are made in the potable water supply facilities after that. Corrective action Effective corrective action is taken when necessary. water contaminated with a toxic chemical is in direct contact with maple sap and/or finished products contaminated water in direct contact with finished products Cross connections that may lead to the contamination of the finished product. water treated with chemicals that are not being properly used water not tested at specified intervals MPR, ections 2 "maple syrup" definition 5. (1) authenticity and wholesomeness as conditions for grading 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) tandards defined by Health Canada in its brochure Guidelines for Canadian Drinking Water Quality TH PAGE EMPTY. 25

29 4.7 WRTTEN PROGRAM team Quality MP The quality of steam that comes into direct contact with food or food-contact surfaces is controlled to prevent any food contamination. steam that comes into contact with food or food-contact surfaces is produced using water that conforms to the standards defined by Health Canada in its brochure Guidelines for Canadian Drinking Water Quality, to avoid any contamination; boiler feedwater is potable, and its chemical treatment is controlled so as to avoid any contamination; boilers are equipped with traps to ensure adequate condensate removal and elimination of foreign materials; verifications are performed in accordance with the equipment supplier s specifications; Corrective action Effective corrective action is taken when necessary. steam contaminated with residual chemicals in direct contact with food no traps for removing condensate verifications not performed according to supplier s specifications Use of chemicals not accepted by CFA for the steam treatment MPR, ections 2 maple syrup definition 5(1) authenticity and wholesomeness as conditions for grading 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) tandards defined by Health Canada in its brochure Guidelines for Canadian Drinking Water Quality 26

30 4.7 WRTTEN PROGRAM Cleaning and anitation of Vehicles MP f the operator does its own cleaning and sanitation of maple product carrying vehicles, the operator has an effective, written program in place to prevent food contamination. f the operator does its own cleaning and sanitation of maple product carrying vehicles, the operator has a written cleaning and sanitation program in place for these vehicles, including: the name or job title of the person responsible; how often the activity must be carried out; what chemicals are to be used, and at what concentrations; how these chemicals are to be mixed/diluted; what procedures are to be followed to clean and sanitize the vehicles, including the following information: identification of vehicles; instructions for disassembling and reassembling equipment as required for cleaning and inspection; identification of pieces of equipment requiring special attention as required; methods and temperatures for cleaning, sanitizing and rinsing, in accordance with manufacturer s specifications. Cleaning and sanitizing equipment is designed for the purposes for which it is being used and is being maintained properly. Operations do not begin until the requirements of the written cleaning and sanitation program have been met. ufficient amounts of hot water are available to perform the cleaning and sanitation. cleaning and sanitation program incomplete, so that improper rinsing of food-contact surfaces results in contamination of maple products with concentrated cleaning products cleaning and sanitation program incomplete no written cleaning and sanitation program cleaning and sanitation program not monitored and tested MPR, ections 6(2) Establishment sanitation program 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 27

31 4.7 WRTTEN PROGRAM Equipment Maintenance MP An effective maintenance program is in place to ensure that equipment always performs as intended and prevents contamination of product. criteria The operator has a written preventive maintenance program designed to ensure that equipment that may affect the quality and safety of maple products functions as intended. This program includes: a list of the equipment that requires regular maintenance; the maintenance procedures and intervals, for example, equipment inspections, adjustments and part replacements are based on the equipment manufacturer's manual or an equivalent manual, or on operating conditions that could impair the equipment s condition; the names of the persons who are responsible for this program and who have received the necessary training. The program is followed properly so that no risks of physical or chemical hazards are created, for example, by improper repairs, flaking paint, rust or over-lubrication. no equipment maintenance program, or equipment maintenance program is deficient or incomplete, for example, equipment maintenance intervals longer than recommended by manufacturer MPR, ection 7(2)(b) no maple product in contact with anything that might injuriously affect its quality (MP) 28

32 4.7 WRTTEN PROGRAM Equipment Calibration MP M An effective, written calibration program is in place to ensure that equipment always performs as intended and to prevent contamination of product. The operator has a written calibration program designed to ensure that equipment that may affect the quality and safety of maple products functions as intended. This program includes: a list of the equipment that requires regular calibration; the calibration procedures and intervals, e.g., equipment inspections and adjustments, are based on the equipment manufacturer's manual or an equivalent manual, or on operating conditions that could impair the equipment s condition; the names of the persons who are responsible for this program and who have received the necessary training. The program is followed properly so that no risks of physical or chemical hazards are created by improper calibration. no equipment calibration program, or equipment calibration program is deficient or incomplete, e.g., as regards capping and sealing machines MPR, ections 6.1(1)(a) understanding of grading 6.1(1)(b) equipment necessary for grading 29

33 4.7 WRTTEN PROGRAM General Food Hygiene Training MP M criteria All persons who handle food receive training in the rules of personal hygiene and sanitary handling of food, so that they understand the precautions necessary to prevent food contamination. The operator has a written training program that sets out the following requirements: when they are first hired, all employees who will be handling food receive appropriate training in : personal hygiene practices; sanitary handling of food, including the necessity of avoiding any contact of food or ingredients with non food surfaces and their collection for human consumption. this initial training is refreshed and updated when necessary. employees do not receive any general food hygiene training employees are trained but there is no written training program MPR, ections 7(3) No working with food/surfaces if disease or wound (MP) 7(3.1) Rules on personal cleanliness, clean, appropriate clothing and suitable hair coverings (MP) 7(4) Prohibition against smoking or chewing tobacco (MP) 30

34 4.7 WRTTEN PROGRAM Technical Training MP M criteria Employees are trained so that they acquire the technical knowledge they need to understand the operations and processes for which they are responsible in order to ensure food safety. Training is appropriate to the complexity of the manufacturing processes and the tasks assigned, for example: the operator has the knowledge needed to perform colour classification and grading in accordance with the requirements of the Maple Products Regulations and supervises the classification and grading done by the establishment s employees; employees and supervisors responsible for the sanitation program are appropriately trained to understand the principles and methods that must be followed for effective cleaning and sanitizing, using the appropriate products; additional training is provided as necessary to ensure that employees have an up-to-date knowledge of the equipment and new technologies used. At packing establishments: employees have learned and understand the importance of the critical control points for which they are responsible, the critical limits, the monitoring procedures, the action to be taken if the limits are not met, and the records to be kept; employees who are responsible for maintaining equipment that can affect food safety have received the training needed to detect problems that could impair product safety and to take the required corrective action; the operator has the knowledge needed to evaluate container defects; employees do not understand the importance of the critical control points for which they are responsible employees responsible for maintaining critical equipment have not received the appropriate training products not graded by a grader, under a grader s supervision or on a grader s behalf MPR, ections 5(2) and 5.1 Grading 6.1(1)(a) understanding of colour classification and grading 31

35 4.7 WRTTEN PROGRAM Cleaning and anitation of Premises, Equipment and Utensils MP M An effective written program for cleaning and sanitizing equipment, utensils and premises is in place to prevent contamination of food. The operator has a written cleaning and sanitation program for all equipment. This program includes: the name or job title of the person responsible for each activity; how often the activity must be carried out; what chemicals are to be used, and at what concentrations; how these chemicals are to be mixed/diluted; what cleaning and sanitation procedures are to be followed, including the following information: identification of the equipment and utensils to be cleaned and/or sanitized; instructions for disassembling and reassembling equipment as required for cleaning and inspection; identification of pieces of equipment requiring special attention; methods and temperatures for cleaning, sanitizing and rinsing in accordance with manufacturer s specifications. The operator has a written program for cleaning and sanitizing premises (production and storage areas) that specifies the areas to be cleaned, the cleaning methods to be used, the name or job title of the person responsible for each activity, and how often it is to be carried out. Cleaning and sanitizing equipment is designed for the use to which it is being put and is being properly maintained. The effectiveness of the program is monitored and tested (e.g., by routine inspection of premises and equipment and/or microbiological testing), and appropriate corrective action is taken when necessary. Operations begin only after the requirements of the cleaning and sanitation program have been met. cleaning and sanitation program incomplete, so that improper rinsing of food-contact surfaces results in contamination of maple products with concentrated cleaning products cleaning and sanitation program incomplete no written cleaning and sanitation program cleaning and sanitation program not monitored and tested MPR, ection 6(2) Establishment sanitation program 32

36 TH PAGE EMPTY. 33

37 4.7 WRTTEN PROGRAM Pest Control MP M An effective, written, pest control program is in place to prevent entry of, detect and eliminate pests and to prevent the contamination of food. There is an effective, written, pest control program for the premises that includes the following. a map showing the locations where traps have been placed; Pesticides used must be registered under the Pest Control Products Act pesticides are used in accordance with the label instructions. access of domestic animals is prohibited to prevent any contamination. the name or job title of the person responsible for pest control; where applicable, the name of the pest control company or person contracted to carry out the pest control program; a list of the chemicals used, their concentrations, the locations where they are applied and the method and frequency of application; the type and frequency of inspections; the type and frequency of verifications of the program s effectiveness. major infestation with a high risk of contamination pesticide used inappropriately, with high risk of direct contamination (for example, insecticide sprayed during production operations) no map of trap locations no person responsible for pest control low-level infestation no written pest control program domestic animals present in the establishment MPR 6(2) Establishment sanitation program 34

38 4.7 WRTTEN PROGRAM Complaints MP M criteria The establishment has an effective system for handling and investigating complaints. The operator has a system in place to handle and investigate complaints. This system includes the following elements: one or more persons have been designated to receive, evaluate, categorize and/or investigate complaints; complaints are accurately categorized according to health and wholesomeness risks; potentially serious complaints are forwarded immediately to appropriate personnel for action; safety and contamination complaints are investigated by appropriately trained technical personnel; in the case of complaints related to food safety, an examination is conducted of the complainant s specimen, retail products and other products with the same code; the depth of the investigation is appropriate to the risk involved or consistent with patterns observed for similar complaints; appropriate action is taken to correct any deviations identified during the investigation of complaints. complaints affecting safety of maple products (disease, glass, metal, chemical residues, lead residues, etc.), are not referred to appropriate personnel for corrective action potentially serious complaints are not investigated promptly no investigation done for complaints involving product quality MPR None 35

39 4.7 WRTTEN PROGRAM Recall Plan MP M Every operator establishes a written recall plan to allow the complete, rapid recall of any lot of maple products from the market. The recall plan includes the following information: the name or job title of the person responsible for coordinating recalls, and the means of reaching this person at any time, including outside of regular office hours (for example, home phone, cell phone and pager numbers); the roles and responsibilities for coordination and implementation of a recall; the methods used to identify, locate and control product to be recalled from the market; a requirement to investigate other products that might present similar risks and that should therefore be included in the recall; a mechanism for ensuring the effectiveness of the recall, for example, checking effectiveness down to the level of distribution specified in the recall notice; a requirement to immediately notify the CFA office in the region where the operator is located. For this purpose, the recall plan should include the contact information for the appropriate CFA office. The recall notice specifies the following information: quantity of products produced, in inventory and distributed; the name, size and code or lot numbers of the maple products being recalled; the area of distribution of the product, for example, local, national, international; the reason for the recall. written recall plan, but incomplete no written recall plan MPR None 36