On this page
- Disclaimer
- Considerations
- Background information ("best practice")
- Product description ("best practice")
- List of Ingredients and materials ("best practice")
- Process flow diagram ("best practice")
- Product and employee traffic flow - plant schematic ("best practice")
- Preventive controls (Feeds Regulations, 2024 – s.59(2))
- Hazard identification and evaluation (Feeds Regulations, 2024 – s.59(1))
- Determination, monitoring and verification of critical control points (Feeds Regulations, 2024 – s.59(1))
- Preventive controls for other relevant regulatory requirements (Feeds Regulations, 2024 – s. 59(3))
Disclaimer
This document includes sections of a preventive control plan (PCP) that are both mandatory and voluntary in nature.
Sections identified as being mandatory must be included in a feed establishment's PCP. These mandatory sections have been identified in this document by including the regulatory reference next to the pertinent heading.
Sections identified as being voluntary have also been identified in this document by including the term "best practice" next to the pertinent heading. While it will not be mandatory that these are included in a PCP, the addition of these components will assist in ensuring the PCP is complete and accurate. A "best practice" presented in this document is just 1 way to address the topic for which it has been included, so it is up to stakeholders to decide how they collect evidence of the development and implementation of their PCP.
Templates in this document are provided as a reference only. An establishment can opt to use them as they are presented, to modify them, or to use their own templates.
Instructions and examples are provided as guidance about what information should be included in the templates. However, when entering information, each feed establishment is responsible for conducting its own analysis and providing complete information that aligns to its operations.
Considerations
Preventive control plan guidance: General overview Feeds Regulations, 2024 is the first step to understand what a PCP is and how to develop one. It explains what is generally included and describes the process to follow to develop a complete PCP in a step-wise manner.
Templates provided in this document are meant to demonstrate what feed establishments need to consider and what needs to be addressed in a PCP, therefore they can be modified to suit any feed-related business.
Feed businesses have the option to use the PCP templates for a single feed product, for multiple feed products (grouped as a type of feed or any other criteria), or to cover an entire facility. However, each establishment must be ready to substantiate that its PCP has been implemented in accordance with regulatory requirements.
Background information ("best practice")
Overview of the feed establishment's manufacturing operations
Beginning with an overview of your establishment and what activities take place there can help to set the stage for your PCP and ensure you have considered your entire operation. Items to describe include:
- Establishment description
Include relevant information about premises and operation(s), such as construction year, building material(s), area, power and water supply, sewage and effluent systems, main areas (offices, processing, storage, etc.), number of employees, work shifts and others. - Feed types manufactured
List the types of feed produced at the establishment, such as single ingredient feeds (SIFs), complete feeds, customer formula feeds, supplements, premixes, etc.
In addition, indicate the final form of the feeds manufactured: mashed, ground, pelleted, etc.
Finally, state whether your feeds contain any medicating ingredients, prohibited material (PM) or non-feed products (such as veterinary health products (VHPs)). - Intended use
List the intended livestock species or class/production stage of livestock species that you manufacture feeds for.
Indicate if you export any feeds you manufacture and what feeds, if any, you import. - Distribution
Explain how your feeds will be kept during storage, transportation and sale, package size (weight or volume), packaging type, any shelf-life requirements, etc.
In addition, describe your transportation and logistics' capabilities, such as own distribution fleet, third party distribution services, type and size of vehicles used.
Example
- Establishment description
The Happy Livestock establishment was built in 2005 in the outskirts of La Belle Ville. The property is 800,000 square feet and the building covers 300,000 square feet. The main material used to construct the building was concrete. Power and water are supplied to the establishment through public municipality lines, while sewage and effluents are treated on-site before being released to the environment. Manufacturing operations occupy 80% of the building and includes receiving, processing, packaging, storage, shipping, maintenance areas as well as an effluent treatment area. The remaining area of the building includes office space as well as lunchrooms, restrooms and locker rooms for staff.
The establishment runs 2 shifts from Monday to Friday (6:00 am to 2:30 pm, 2:30 pm to 11:00 pm) and 1 shift on Saturday (6:00 am to 2:30 pm). - Feed types manufactured
Happy Livestock manufactures complete feeds, premixes and supplements for multiple species of livestock. Feeds may be in mash or pelleted form and may include medicating ingredients and prohibited material. The establishment also manufactures and sells SIFs directly to customers. - Intended use
Manufactures feeds for multiple livestock species at various stages of production. - Distribution
Feeds are packaged in new packaging materials (for example, totes, bags), customers provide packaging or sold in bulk. They are stored under controlled conditions. The establishment owns 2 50-feet delivery trailers and contracts additional bulk deliveries through XYZ Trucking, all of which are equipped with climate control devices.
Custom medicated feeds are not stored on premises but are picked up or delivered immediately.
Preventive control plan team members
List the name and position title of all staff members of the PCP team in your feed establishment.
| Name | Position title |
|---|---|
| Jane Doe | Production Manager |
| John Doe | Shift Supervisor |
| Jane Quality | Quality Control Supervisor |
| John Maintenance | Lead Operator (Maintenance) |
| Jane Production | Lead Operator (Production) |
Product description ("best practice")
The product description template may be used to gather a complete description of a mixed feed or SIF, its characteristics and how each feed is manufactured, packaged, stored, labelled and distributed or sold. Information collected in this template provides the basis for understanding the safety characteristics of each feed and identifying potential hazards affecting the feed and processes.
Considerations
The following template may be used to describe 1 specific feed product. However, establishments may choose to treat feeds containing, for example, similar SIFs, as an individual entry or a group description, to simplify the evaluation process. Grouping of feeds is permitted if all the required elements to identify and address hazards are included.
Description of feed product(s)
- Name of feed product
Enter the name of the feed or group of feeds described in this template.
May include the identification number or product code of the feed according to the product numbering or coding system.
If you use this form for multiple products, complete the required information for each 1 of them.
- Characteristic(s) of feed product(s) that affect safety
Indicate any safety concerns related to the feed, such as pH, presence of medicating ingredients, prohibited material, known contaminants, warning or caution statements, maximum inclusion rates, livestock species restrictions, etc.
If it is a mixed feed, describe known hazards for each SIF, if applicable.
If you use this form for multiple products, complete the required information for each 1 of them.
- How the feed product(s) is/are to be used and intended livestock species
Include the feed type (for example, complete feed, premix, SIF, etc.), intended purpose and directions for use.
Indicate the intended livestock species (for example, chickens, swine, etc.) or class of livestock species (for example, broiler chickens, starter swine, lactating dairy cattle, etc.). If intended for multiple species, the use of "livestock" is acceptable.
If you use this form for multiple products, complete the required information for each 1 of them.
- Where the feed product will be sold
Indicate whether the feed will be sold via retailers, direct sale, or exported and whether the feed will be directed to the public or a specific group of customers.
If you use this form for multiple products, complete the required information for each 1 of them.
- Labelling instructions
List the steps you follow to create, produce and attach a label to your product.
If you use this form for multiple products, complete the required information for each 1 of them.
You can insert a reference to your labelling standard operating procedure (SOP) applicable to this product, if the steps to create, produce and attach your label are included there.
- Packaging and storage
Enter the packaging material(s) used and storage conditions for the feed.
If you use this form for multiple products, complete the required information for each 1 of them.
- Distribution control(s)
List the controls required during shipping, storage, transportation and receiving, such as cleaning and sanitation of conveyances, temperature, segregation measures, etc.
If you use this form for multiple products, complete the required information for each 1 of them.
Example
- Name of feed product
Product name: Complete feed for broiler chickens 100 mg/kg of monensin (25 kg bags and 500 kg totes)
Brand name: Happy Livestock
Product code: HL0001HL (25 kg) and HL0002HL (500 kg)
- Characteristic(s) of feed product(s) that affect safety
Complete broiler chicken feed medicated with 100 mg/kg of monensin.
This feed also contains prohibited material.
- How the feed product(s) is/are to be used and intended livestock species
To be fed to broiler chickens as sole ration (complete feed), no further mixing required.
- Where the feed product(s) will be sold
Sold directly from the establishment to livestock producers or to retail outlets for further sale.
- Labelling instructions
Information concerning labelling requirements is entered in the labelling computer software available in the production area. Label is created and printed in a quantity needed for the lot being produced. Label is sewn into the feed bag or attached to the tote.
The applicable sections of the Happy Livestock Labelling SOP are reviewed to confirm that the product is labelled as per requirements in the Feeds Regulations, 2024 and the Health of Animals Regulations.
- Packaging and storage
It is packaged in paper bags and totes.
Stored in warehouse under controlled conditions.
- Distribution control(s)
Keep at less than 30 degrees Celsius and less than 70% relative humidity.
Conveyances are kept in a clean and sanitary condition and are visually inspected before loading new shipments.
List of ingredients and materials ("best practice")
List the ingredients and packaging materials used in the manufacturing of the feed according to the categories proposed on the subsequent template. SIFs must be listed and described in the Canadian Feed Ingredients Table (CFIT) and should be listed by 1 of their approved names.
Considerations
The following template may be used to describe 1 specific feed product. However, establishments may choose to treat feeds containing, for example, similar SIFs as 1 entry or a group description, to simplify the evaluation process. Grouping of feeds is permitted if all the required elements to identify and address hazards are included.
Name of feed product – Enter the name of the feed, group of feeds or process covered in the list of ingredients that follows.
- Dry/liquid bulk ingredients
- Packaged dry ingredients
- Packaged liquid ingredients
- Medicating ingredients
- Non-feed products (such as veterinary health products and veterinary biologics)
- Pest control products
- Other ingredients (for example, incidental feed additives)
- Packaging materials
Example:
Name of feed product – Complete feed for broiler chickens 100mg/kg of monensin (25 kg bags and 500 kg totes)
- Dry/liquid bulk ingredients
Wheat grain, corn grain, barley grain, soybean meal, canola meal, mixed animal meat and bone meal (may or may not contain prohibited material).
- Packaged dry ingredients
Poultry vitamin premix, choline CL, allyzyme ssf (phytase), sodium bentonite, copper sulphate, zinc oxide, selenium enriched yeast, L-lysine.
- Packaged liquid ingredients
Beet molasses and fish oil.
- Medicating ingredients
Monensin (Coban premix)
- Non-feed products (such as veterinary health products and veterinary biologics)
Not applicable
- Pest control products
Not applicable
- Other raw materials/ingredients (for example, incidental feed additives)
Water (steam), dust control agents, returned/reworked/recalled feeds, flush materials, dust collector materials.
- Packaging materials
Paper bags and totes (new), totes (used)
Labels, pallets and shrink wrap.
Process flow diagram ("best practice")
A process flow diagram is a document that illustrates the sequence of steps to manufacture a SIF or mixed feed. It helps you identify the steps where hazards may occur, where control measures would be most effective and where critical control point(s) may be needed.
It is important that the process flow diagram include all steps, from receiving incoming materials to shipping the finished feed product and highlights specific steps that are significant to feed safety. It is recommended that you walk through your establishment to verify that all the steps are accounted for and accurate.
Considerations
This diagram may be used to describe 1 specific feed product. However, establishments may choose to treat feeds containing, for example, similar SIFs as 1 entry or a group description, to simplify the evaluation process. Grouping of feeds is permitted if all the required elements to identify and address hazards are included.
Name of feed product – Enter the name of the feed, group of feeds or process covered in the process flow diagram that follows.
Display the flow diagram of the feed or process identified previously. Alternatively, a printout of the process flow diagram could be enclosed to or referenced in this document.
Note: a feed establishment may decide to present a process flow diagram for each feed, or a single diagram combining feeds made through similar processes.
Name of feed product – Complete feed for broiler chickens 100 mg/kg of monensin (25 kg bags and 500 kg totes)
Description Text:
Feed production process flow description
The process flow diagram shows the step-wise process for making a complete feed for broiler chickens.
The flow diagram starts with "receiving". The first step is "storage" of ingredients received. The second step is "mixing and grinding". The third step is "weighing." The fourth step is "mixing". The fifth step is "packing and labelling." The sixth step is "storage" of finished products. The seventh step is "shipping and distribution".
Product and employee traffic flow diagrams – Plant schematic ("best practice")
Traffic flow diagrams provide a basis to identify and evaluate activities or areas where feed can potentially be contaminated. These diagrams illustrate the flow of:
- incoming materials and ingredients
- SIFs and mixed feeds
- outgoing feed/finished feed product
- the movement of employees in the establishment including movement to and from locker rooms, washrooms and lunchrooms
- waste materials, chemicals, sewage and water
The inclusion in the traffic flow diagram of areas such as hand washing stations, hand sanitizers, footwear cleaning stations, may be helpful to identify potential points of cross-contamination.
Identified points of cross-contamination may be controlled by using sanitary zones or areas with restricted access for materials or employees, which can be illustrated in the diagram.
Traffic flow diagram
- illustrate or attach a separate document showing the floor plan of your feed establishment (for example, plant schematic) based on a specific feed or process, indicating the various areas where employees, equipment and feed are located
- use arrows to indicate the traffic flow patterns that employees and feed products follow and indicate the name of the traffic flow that is being illustrated
- mark potential cross-contamination points on your diagram
Considerations
This diagram(s) may be used to describe 1 specific feed product. However, establishments may choose to treat feeds containing, for example, similar SIFs as 1 entry or a group description, to simplify the evaluation process. Grouping of feeds is permitted if all the required elements to identify and address hazards are included.
Name of feed product or process – Enter the name of the feed, group of feeds or process covered in the traffic flow diagram that follows.
Display the plant schematic and traffic flow for ingredients, materials, feed products, employees, waste, etc. Alternatively, a printout of the traffic flow diagram could be part of this document.
Note: a feed establishment may decide to present both the plant schematic and traffic flow on separated diagrams instead of 1.
Name of feed product or process – Complete feed for broiler chickens 100 mg/kg of monensin (25 kg bags and 500 kg totes)
Descriptive text:
The flow in the diagram of the feed processing facility is organized to ensure efficient movement of materials and personnel. The diagram shows the following flow paths based on the arrows and layout.
1. Incoming materials and returns (shown with green solid arrows):
- start at:
- ingredient receiving (bulk product)
- ingredient receiving (packaged product)
- returned product receiving
- flow to:
- bulk ingredient storage
- processing/mixing area
- medicating ingredient storage and handling room (if applicable)
This flow represents the intake of raw materials and returned products into the facility for processing or re-evaluation.
2. Processing and packaging (shown with blue dashed arrows):
- start at:
- processing/mixing area
- flow to:
- packaging area
- finished feed bulk storage bins
- packaged feed warehouse
- office and employee areas
This path shows how employees involved in production move between key operational zones.
3. Finished product distribution (shown with yellow dashed arrows):
- start at:
- finished feed bulk storage bins
- processing/mixing area
- flow to:
- bulk storage bins
- bulk feed load out (for bulk products)
- packaged feed warehouse
This flow handles the movement of finished feed products out of the facility.
4. Employee movement (shown with red dashed arrows):
- receiving employees move between:
- receiving areas
- bulk ingredient storage
- disposal bin
- office and employee areas
- processing/packaging/delivery employees move between:
- processing/mixing area
- packaging area
- storage and load out areas
Preventive controls (Feeds Regulations, 2024 – section 59(2))
The following template can be used to address the requirements presented in subsection 59(2) of the Feeds Regulations, 2024 by listing them and describing the preventive controls and documents related to each requirement. Stakeholders are encouraged to list all subsection 59(2) requirements and identify some of them as "not applicable" as the case may be, if they provide supporting information when requested.
| Requirement of subsection 59(2) of the Feeds Regulations, 2024 | Preventive controls | Documents |
|---|---|---|
| Use this column to list all requirements of subsection 59(2) of the Feeds Regulations, 2024 |
Use this column to describe the control measure(s) applied to comply with each requirement entered in first column, including:
In addition, if there is already an existing procedure that addresses a regulatory requirement in subsection 59(2) that procedure containing the information described previously can be referenced here. |
In relation to each regulatory requirement and its preventive controls entered in the first 2 columns, use this column to list the following:
|
Add as many rows as needed to the table to cover the requirements in subsection 59(2) of the Feeds Regulations, 2024
| Requirement of section 59(2) of the Feeds Regulations, 2024 | Preventive controls | Documents |
|---|---|---|
| 59(2)(a): Cleaning and sanitation of facility and equipment |
Cleaning and sanitation programs for receiving, processing, packaging and storage rooms; equipment, conveyances, offices, lunchrooms, locker rooms and restrooms. For details about cleaning and sanitation steps, frequencies, responsibilities, corrective actions and verifications procedures, please review the sanitation procedure. Employees complete training program before being assigned to cleaning and sanitation duties. Training review is conducted at the frequency established by the Staff training program. |
|
| 59(2)(b): Facility's pest control |
Pest control program is implemented through a contracted licensed company "ExTerminator", oversees the setting up and monitoring indoor and outdoor pest traps. For details about monitoring procedures, frequencies, responsibilities, corrective actions and verification procedures, please review the "ExTerminator pest control plan for "Happy Livestock" binder. In addition, pest control is also managed by inspecting and maintaining doors, walls, windows to prevent the entrance of pests. For details about monitoring procedures, frequencies, responsibilities, corrective actions and verification procedures, please review the Preventive maintenance procedure – Building and premises. |
|
| 59(2)(c): Control and handling of substances to prevent risk of contamination of feeds |
Hazardous materials (for example, chemical agents, medicating ingredients, prohibited material) are safely received, stored and shipped according to the receiving, storage and shipping procedure. Handling of dangerous materials is performed in accordance with manufacturer instructions or material safety data sheet (MSDS) as applicable to prevent cross contamination of a feed. Staff training program also contributes to the safe handling of substances to prevent cross contamination of a feed. |
|
| 59(2)(d): Control and handling of sanitizers, non-feed chemicals and biological agents |
Sanitizers, non-feed chemicals and biological agents are always controlled while in the facility. During receiving, they are inspected for proper identification, packaging and suitability for use. Then, they are handled according to manufacturer's instructions and stored in a designated area to facilitate their control and minimize risks associated with them. For details, please refer to the Receiving, storage and shipping procedure. Staff training and housekeeping and segregation procedures also contribute to the control of sanitizers, non-feed chemicals and biological agents. |
|
| 59(2)(e): Identification of agronomical inputs, pet food or veterinary drugs |
Agronomical inputs, pet food and veterinary drugs are clearly and properly identified while in the facility. During receiving, they are inspected for conformity with product specifications including proper labelling (identification). Then, they are stored in a designated segregated area to minimize the risks while maintaining them clearly identified. For details, please refer to the Receiving, storage and shipping procedure. Staff training and Housekeeping and segregation procedures also contribute to the identification of agronomical inputs, pet food or veterinary drugs. |
|
| 59(2)(f): Conveyance features and condition |
Procurement department follows procedure for the acquisition of equipment. Each type of equipment including conveyances must comply with requirements listed on Procurement procedure that includes features about its design, construction and overall performance. Conveyances are cleaned and sanitized by following the procedure outlined in the Sanitation procedure. In addition, the condition of the conveyances for their effective operation is monitored through the Preventive maintenance procedure – Equipment. Receiving, storage and shipping staff verify the cleaning condition of conveyances and sequencing of products at the time of loading and unloading and act accordingly. The overall condition of conveyances is assessed in both contracted and owned conveyances equally and corrective actions are applied as needed. |
|
| 59(2)(g): Equipment features and condition |
Procurement department follows procedure for the acquisition of equipment. Each piece of equipment must comply with requirements listed on Procurement procedure that includes features about its design, construction and overall performance. Equipment and tools are cleaned and sanitized by following the procedure outlined in the Sanitation procedure. In addition, equipment suitability for their safe operation is assessed through the Preventive maintenance procedure – Equipment. |
|
| 59(2)(h): Equipment or conveyance used to handle contaminated materials |
Equipment and conveyances used to handle contaminated materials are always clearly identified and used only for that purpose. See Housekeeping and segregation program for details about colour-coded system for the identification of equipment. Equipment and conveyances used to handle contaminated material are subjected to preventive controls implemented to comply with requirement found in subsection 59(2)(g). |
|
| 59(2)(i): Surrounding areas of the facility | To prevent, eliminate or reduce the risk of contamination of a feed, areas and buildings surrounding the feed facility are subjected to routine inspection and maintenance activities including pest control, waste management, landscaping, building and premises repairs. |
|
| 59(2)(j): Condition and design of the facility's interior |
Maintenance department monitors building and premises at the frequency established on the Preventive maintenance procedure – building and premises and acts as needed to comply with regulatory requirements. Pest control contractor also monitors the entry of pests caused due to poor maintenance of the building and addresses any observations as needed. |
|
| 59(2)(k): Movement of persons and things |
The proper movement of persons and things within, in and out of the establishment or its conveyances is always monitored. To support this, the establishment is designed, constructed and maintain in a manner that designated pathways and entry and exit ways assist in the controlled movement of persons and things. For details, please refer to the Movement of persons and things procedure. Once a week, Quality Assurance (QA) technician verifies the effectiveness of such procedure. |
|
| 59(2)(l): Contamination of feed due to movement of persons and things |
Designated routes for the movement of persons and things within and in and out of the establishment have been previously assessed to eliminate the risk of contamination of a feed. For details on the evaluation of designated routes, please refer to the Product and employee traffic flow diagram and Movement of persons and things procedure. |
|
| 59(2)(m): Incompatible activities | The "Incompatible activities" section in the Housekeeping and segregation program contains the methods to identify incompatible activities and implement effective means to prevent contamination of a feed. |
|
| 59(2)(n): Separating feeds within the facility |
Feed is protected within the facility by implementing segregation practices to reduce the risk of cross-contamination. When distancing a feed from potential contaminants is not possible, temporary barriers, for example, bulkheads or blankets, can be used if they are suitable for their intended use (for example, in a clean and sanitary condition). For details, please refer to the Receiving, storage and shipping procedure and Housekeeping and segregation program. |
|
| 59(2)(o): Segregation of incoming non-compliant feed |
Only non-compliant feeds that will be used in further feed operations are received and stored in a designated segregated area within the facility. Any inbound non-compliant feed is verified for proper identification upon arrival at the facility. All other non-compliant feeds which would not be further used in any feed operations will be rejected and shipped back to their point or origin. For details, please refer to the Receiving, storage and shipping procedure and Housekeeping and segregation program. |
|
| 59(2)(p): Cross contamination due to non-compliant feed | Any non-compliant feed received in the facility is handled and stored (segregated) according to storage procedures, so that it does not contaminate other feed. |
|
| 59(2)(q): Means for removal and disposal of waste | Happy Livestock conducts the removal of waste by using the equipment and tools identified under the requirement found in 59(2)(h), enabling design features in and around the building (for example, chutes, drainage, sewage) and hiring and training sufficient staff to implement the Removal and disposal of waste procedure. |
|
| 59(2)(r): Procedure for removal and disposal of waste | Designated staff follows the training and instructions provided to safely remove contaminated materials and waste from the facility. For details about the practices involved and their frequency, please refer to the Removal and disposal of waste procedure. |
|
| 59(2)(s): Water coming into contact with feed |
Water used at the facility, including water that comes into contact with the feed, is procured from the city network. A water certificate of analysis confirming the safe condition of it is obtained from the municipal authority every year. In addition, inspection of water lines and stations across the facility is performed under the Preventive maintenance procedure – Building and premises. |
|
| 59(2)(t): Steam or ice coming into contact with feed | Steam used for pelleting, uses municipal water source. |
Not applicable |
| 59(2)(u): Cross-connection of water systems | The facility does not have cross connected water systems. |
Not applicable |
| 59(2)(v): Treatment of water, steam, or ice | No boiler chemicals used in the steam, use municipal water. |
Not applicable |
| 59(2)(w): Loading and unloading a feed |
Receiving and shipping docks are maintained and kept in appropriate conditions. Receiving and shipping staff follow loading and unloading practices outlined in the Receiving, storage and shipping procedure, considering the nature of different materials, the dangers they pose and cross-contamination. Equipment used in loading and unloading operations is kept in sanitary condition and in proper working order. |
|
| 59(2)(x): Feed storage | Feeds are stored in clean and identified areas following the practices indicated in the Receiving, storage and shipping procedure. |
|
| 59(2)(y): Storage of materials and equipment used in the manufacturing of feeds | The storage of conveyances, equipment, sanitizers, agronomic inputs, veterinary drugs, chemical agents, packaging materials, labels and other things is performed by following the Housekeeping and segregation program, which contains practices to prevent the risk of contamination of the feed. In addition, staff across the facility are trained on feed safety practices. |
|
| 59(2)(z): Staff competencies and qualifications |
Staff is hired by matching education, skills and work experience of each candidate against the responsibilities of each position. New staff completes in-house training sessions. Internal and external training opportunities for staff are offered as business demands arise. |
|
| 59(2)(z.1): Personal clothing | Staff always wears assigned work clothing, footwear and protecting coverings while in working areas. Staff remains vigilant of the condition of their personal clothing and replace it as necessary. |
|
| 59(2)(z.2): Condition of facility and equipment | By following the Sanitation procedure, facility and equipment are cleaned and sanitized at established frequencies. After sanitation procedures are completed, equipment, utensils and tools are visually inspected and stored accordingly to prevent their recontamination. |
|
Hazard identification and evaluation (Feeds Regulations, 2024 – section 59(1))
Assisted by the information found in the product description template, list of ingredients and materials table, process flow diagram template and the product and employee traffic flow diagram template, identify each ingredient, incoming material, processing step and cross-contamination point in the feed manufacturing process and complete the template that follows. Refer to step 3 of Preventive control plan guidance: General overview Feeds Regulations, 2024 for conducting a hazard analysis and Hazard analysis guidance: General overview Feeds Regulations, 2024 for additional information.
| Input, process step, or cross-contamination point | Hazard and cause | Table Note 1Hazard type (B, C, P) |
Impact on humans (Yes (Y) or No (N)) | Impact on animals (Yes (Y) or No (N)) | Impact on the environment (Y or N) | Is the hazard significant Indicate Yes/No and the justification |
Control measure |
|---|---|---|---|---|---|---|---|
| Use this column to enter the inputs, process steps and cross contamination points identified on the product description template, list of ingredients and materials, process flow diagram and product and employee traffic flow diagram. | List potential hazard(s) expected to occur and its cause, in relation to the input, process step or cross-contamination point entered in first column. |
Indicated if the hazard identified in the second column is B, C or P. You may indicate more than 1 hazard type. |
Y/N | Y/N | Y/N |
Determine if the hazard(s) identified would have a significant impact on animal health, human health or the environment if it was not controlled and the rationale of it. When evaluating the likelihood and severity of a hazard to determine the significance of a hazard, a double entry chart along with other pieces of information could be used as justification. When a hazard is deemed significant, a critical control point (CCP) must be determined in relation to it. |
For each hazard identified in the second column, mention the control measures that will control it. When a preventive control already in place (listed in the Preventive control template) helps with controlling a hazard, it should be mentioned here. Additional control measures may or may not be needed to control the hazard and should be mentioned here. |
Add as many rows as needed to cover the requirements in subsection 59(1) of the Feeds Regulations, 2024.
| Input, process step, or cross-contamination point | Hazard and cause | Table Note 2Hazard type (B, C, P) |
Impact on humans (Yes (Y) or No (N)) | Impact on animals (Yes (Y) or No (N)) | Impact on the environment (Y or N) | Is the hazard significant Indicate Yes/No and the justification | Control measure |
|---|---|---|---|---|---|---|---|
| Process step: receiving |
Receiving contaminated SIFs due to improper shipping and transport conditions. | B, C, P | Y | Y | N |
No. The likelihood of the hazard occurring is low due to supplier management and receiving inspection procedures in place. The severity of the hazard is moderate due to the impact that the use of contaminated SIFs can have on animal health (consumption of contaminated feed) and human health. |
Preventive controls identified, developed and implemented to comply with requirements set out in 59(2)(f) and (w). |
| Input: Soybean meal |
Salmonella spp. due to product contamination from origin. | B | Y | Y | N |
Yes. The likelihood of the hazard occurring is low due to supplier management procedures in place. The severity of the hazard on humans and animals, if it occurs, is high. |
|
| Input: Medicating ingredient: monensin |
Medicating ingredient does not meet label guarantee for level of active ingredient due to packaging and labelling deficiencies at supplier's end. Example: feed mill is receiving something that they did not order: different product, different size, concentration, expired products, etc. Regardless, discrepancies need to be identified. |
C | Y | Y | N | No. Although the severity of the hazard on humans and animals, if it occurs, is high, the likelihood of the hazard occurring is low due to receiving, handling and supplier management procedures in place. |
|
| Input: Wheat grain |
Grain contaminated with chemicals (treated seed) due to post-harvest treatment. | C | Y | Y | N |
Yes. The likelihood of the hazard occurring is moderate due to industry practices. The severity of the hazard to humans and animal health, if it occurs, is high. |
|
| Input: Mineral ingredients |
Imported minerals contaminated with dioxins | C | Y | Y | Y |
No. The likelihood of the hazard occurring is low due to industry practices. The severity of the hazard to humans and animal health, if it occurs, is high. |
|
| Process step: formulation |
Unapproved, unsuitable ingredients due to containing improper nutrient levels | C | Y | Y | N | No. The likelihood of the hazard occurring is low due to supplier agreement, receiving, storage and handling measures. |
|
| Process step: mixing | Pathogenic microorganisms from improper cleaning of mixing area and equipment and improper pest control | B | Y | Y | N |
No. The likelihood of the hazard occurring is low due to cleaning and sanitation and employee training procedures in place. The severity of the hazard on humans and animals, if it occurs, is medium. |
Preventive controls identified, developed and implemented to comply with requirements in 59(2)(a), (b), (g) and (z.2) |
| Excess or deficient amount of feed ingredients in a feed; due to faulty scales or staff error. | C | Y | Y | N |
Yes. The likelihood of the hazard occurring is low due to equipment maintenance and staff training procedures. The severity of the hazard on humans and animals, if it occurs, is medium. |
Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g) and (z) | |
| Excess or deficient amount of medicating ingredients in feed; due to faulty scales or staff error. | C | Y | Y | Y |
Yes. The likelihood of the hazard occurring is low due to equipment maintenance and staff training procedures. The severity of the hazard on humans and animals, if it occurs, is high as improper medicating ingredient levels can cause health issues. |
Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g) and (z) | |
| Non-uniform distribution of ingredients in batch due to defective mixing equipment or employee error. | C | Y | Y | N |
No. The likelihood of the hazard occurring is low due to equipment maintenance and staff training procedures. The severity of the hazard on humans and animals, if it occurs, is moderate. |
Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g) and (z) | |
| Medicating ingredient (residues) contamination due to improper cleaning/flushing/sequencing of medicating ingredient | C | Y | Y | Y |
No. The likelihood of the hazard occurring is low due to cleaning and sanitation and employee training procedures in place. The severity of the hazard on humans and animals, if it occurs, is medium. |
|
|
| Metal fragments from equipment; objects falling into mixer due to deficient maintenance or staff error. | P | N | Y | N |
No. The likelihood of the hazard occurring is low due to pre-operational procedures. The severity of the hazard on animals is low/moderate. |
Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g), (j) and (z) |
Control measures template
Once you have identified where hazards could occur, you need to develop written procedures to describe your control measures in more detail. The template that follows highlights the information you need to describe the control measures you have for the hazards associated with your feed and processes.
| Control measure | Description | Documents |
|---|---|---|
|
List each of the control measures identified in the last column of the hazard identification and evaluation template. If some of the control measures were already presented in the preventive controls table, a brief reference to them in this table will be sufficient. |
Describe each control measure by including details such as:
|
|
Add as many rows as needed to cover the requirements in subsection 59(1) of the Feeds Regulations, 2024.
| Control measure | Description | Documents |
|---|---|---|
|
Control measures receiving contaminated SIF due to improper shipping and transport conditions: Preventive controls identified, developed and implemented to comply with requirements in 59(2)(f) and (w) |
See rows for 59(2)(f) and (w) found in the Preventive controls table | See rows for 59(2)(f) and (w) found in the Preventive controls table (documents column). |
|
Control measures Salmonella spp. due to product contamination from origin:
|
What – contamination of incoming SIFs with Salmonella; contamination could occur at the supplier or via conveyance to the establishment How – letter of guarantee, require a new letter annually, certificate of analysis for each new lot; take own verification sample every 10th lot (hold and test). When – annually – supplier letters; supplier certificate of analysis – every new lot; our sample verification – every 10th lot received Corrective actions – reject load if no letter/certificate of analysis in place; if Salmonella is detected in sample, the load is disposed of or returned to supplier; all affected equipment/conveyances are cleaned; supplier notified; supplier agreement reviewed and updated accordingly. Verification procedures – QA manager ensures that staff are following incoming inputs control measures and completing the required documentation at the stated frequency; includes that every 10th lot is sampled and held pending results. |
|
|
Control measures for input: medicating ingredient (monensin) does not meet label guarantee for level of active ingredient due to packaging and labelling deficiencies at supplier's end.
|
What – only use approved medicating ingredients – must be approved by Health Canada (have a Drug Identification Number (DIN) or authorized via Emergency Drug Release) How – review product label; verify DIN via Health Canada website; review the Compendium of Medicating Ingredient Brochures (CMIB) When – every new shipment Who - logistics personnel Corrective actions – refuse shipment of unapproved medicating ingredient, return to supplier, review supplier agreement Verification procedures - QA manager ensures that staff are following incoming inputs control measures and completing the required documentation at the stated frequency. |
|
|
Control measures for input: wheat grain contaminated with chemicals (treated seed) due to post-harvest treatment.
|
What – only use grains that are not coloured (non-treated seeds) How - visual inspection prior to receiving to confirm there is no treated seed in the load (treated seed will be coloured). When - visual check of each load. Who – receiving person Corrective actions - refuse delivery if treated seed is identified Verification procedures - confirm of previous load and any truck clean out or sequencing measures |
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|
Control measures for process step: formulation - unapproved, unsuitable ingredients due to containing improper nutrient levels
|
What – feeds are only formulated with ingredients from approved suppliers How – review of supplier certificate of analysis, existing ingredient label guarantees, directions for use, review existing National Research Council (NRC) nutrient values, review of ingredient availability. When – creation of every new formula; and when there are changes to existing formulations Who – Lead nutritionist Corrective actions – re-formulate to ensure compliance with regulatory requirements Verification procedures – Review formulations against the Tables of Maximum Nutrient Values for Feeds to ensure nutrients do not exceed maximum nutrient values within the tables. |
|
|
Control measures for Process step: Mixing - Pathogenic microorganisms from improper cleaning of mixing area and improper pest control. Preventive controls identified, developed and implemented to comply with requirements in 59(2)(a), (b), (g) and (z.2). |
See rows for 59(2)(a), (b), (g) and (z.2) in the Preventive controls table What – Contract a 3rd party pest control company to handle pest concerns in the facility. Employees who work mixing area must follow SOP ABC.2 keeping mixing area tidy procedures. Light clean-up mid-shift and full clean-up end-of-shift. How – follow SOP ABC.2 When – mid-shift, end-of-shift for cleaning of mixing area. 3rd party pest control company schedules weekly visits. Who – all mixing area employees; 3rd party pest control company Corrective actions – if there are pests in the mixing area, 3rd party pest control company is notified. If cleaning procedures are not being completed as per SOP ABC.2, shift supervisor instructs the mixing area is cleaned immediately (production stops), recommends employees as required for re-training. Verification procedures – cleaning manager verifies once per shift (visual that cleaning procedures are being followed). |
See rows for 59(2)(a), (b), (g) and (z.2) found in the Preventive controls table (documents column). |
|
Control measures for process step: mixing - Excess or deficient amount of feed ingredients in a feed due to faulty scales or staff error. Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g) and (z) |
See rows for 59(2)(g) and (z) in the Preventive controls table What
How
When
Who
Corrective actions
Verification procedures
|
See rows for 59(2)(g) and (z) found in the Preventive controls table (documents column). |
|
Control measures for process step: mixing - Excess or deficient amount of medicating ingredients in feed; due to faulty scales or staff error. Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g) and (z) |
See rows for 59(2)(g) and (z) in the Preventive controls table What
How
When
Who
Corrective actions
Verification procedures
|
See rows for59(2)(g) and (z) found in the Preventive controls table (documents column). |
|
Control measures for process step: mixing - non-uniform distribution of ingredients in batch due to defective mixing equipment or employee error. Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g) and (z). |
See rows for 59(2)(g) and (z) in the Preventive controls table What
How
When
Who
Corrective actions
Verification procedures
|
See rows for 59(2)(g) and (z) found in the Preventive controls table (documents column). |
|
Control measures for process step: mixing – medicating ingredient (residues) contamination due to improper cleaning/flushing/sequencing of medicating ingredient.
|
See rows for 59(2)(a), (g) and (z.2) in the Preventive controls table What – Controls are in place that prevent the carryover of medicating ingredients that may negatively impact on animal or human health, at the time of mixing How – Verify production sequences using the current version of the Medication Sequencing Guide published by the CFIA when sequencing is not possible, the facility uses a validated flush or physically cleans out equipment prior to manufacturing the next batch of feed When – there is a withdrawal requirement at any use level in feeds for market-ready animals medicating ingredients are not approved for a particular species or class of animals in feeds intended for their consumption the carryover of medicating ingredients from returned feeds for facilities not manufacturing medicated feeds Flush validation to be conducted once initially and repeated when there are changes in equipment or changes to medicating ingredients used, manufacturing procedures or equipment clean out procedures as indicated in SOP 6.3 Who - Shift supervisor reviews production sequence before shift begins Mixer operator follows production sequence and documents flushes when required. QA manager reviews production records once per week. Also, schedules flush validations when required. Corrective actions - employees are re-trained as required Recall implicated feeds if there is a health of safety concern (animal or food safety) Hold for reformulation/rework (when feed has not left the facility) Re-validate flush (if flush is the cause of the residue) Update production sequence or add flush into the production schedule dispose of feed if necessary Verification procedures – QA manager reviews production records weekly to ensure procedures for production sequencing and flushing are being followed. |
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Control measures for process step: mixing - Metal fragments from equipment; objects falling into mixer due to deficient maintenance or staff error. Preventive controls identified, developed and implemented to comply with requirements in 59(2)(g), (j) and (z) |
See rows for 59(2)(g), (j) and (z) in Preventive controls table What
How
When
Who
Corrective actions
Verification procedures
|
See rows for 59(2)(g), (j) and (z) found in the Preventive controls table (documents column). |
Determination, monitoring and verification of critical control points (Feeds Regulations, 2024 – section 59(1))
You must determine the critical control points (CCPs) needed for the hazards identified as significant and establish critical limits as well as monitoring, corrective actions and verification procedures for each of them.
The following templates are designed to help you determine and monitor CCPs and their critical limits and establish corrective action and verification procedures.
Critical control point determination template
The critical control point determination template lists the input, process steps or cross contamination point where you have identified a significant hazard and provides a series of questions that guide you through the process to determine the CCPs.
| Input, process step, or cross contamination point | Significant hazard(s) | Q1. Do control measures for this hazard exist at this step? | Q2. Is this step specifically designed to prevent or eliminate the hazard or reduce it to an acceptable level? | Q3. Will a subsequent step eliminate the hazard or reduce it to an acceptable level? | CCP number |
|---|---|---|---|---|---|
| From the hazard identification and evaluation template, list each input, process step or cross contamination point where a significant hazard was determined. | From the hazard identification and evaluation template, transfer the significant hazard(s) associated with the input, process step or cross contamination point and its cause. |
If yes, proceed to Q2. If no, this is not a CCP. Indicate where and how the hazard will be controlled. Proceed to the next step. |
If yes, this is a CCP. Proceed to the last column. If no, proceed to Q3. |
If yes, this step is not a CCP. Identify the subsequent step where the hazard would be controlled. If no, this step is a CCP and must be designed to control the hazard. Proceed to last column. |
Number the CCP and identify the type of hazard (B, C or P). Indicate the CCP number on the process flow diagram beside the corresponding step. |
Add as many rows as needed to cover the requirements in subsection 59(1) of the Feeds Regulations, 2024.
| Input, process step, or cross contamination point | Significant hazard(s) | Q1. Do control measures for this hazard exist at this step? | Q2. Is this step specifically designed to prevent or eliminate the hazard or reduce it to an acceptable level? | Q3. Will a subsequent step eliminate the hazard or reduce it to an acceptable level? | CCP number |
|---|---|---|---|---|---|
|
Input: soybean meal |
Salmonella spp. due to product contamination from origin | Yes | No | No | CCP1-B |
|
Input: wheat grain |
Grain contaminated with chemicals due to post-harvest treatment | Yes | No | No | CCP2-C |
| Process step: mixing | Excess or deficient amount of feed ingredients in a feed due to faulty scales or staff error | Yes | No | No | CCP3-C |
| Process step: mixing | Excess or deficient amount of medicating ingredients in a feed; due to faulty scales or staff error | Yes | No | No | CCP4-C |
Critical control point procedures template
For each CCP identified, you need to:
- establish the critical limits
- establish monitoring procedures to ensure that the critical limits are continuously met and
- set corrective action procedures for when critical limits are not met
| CCP number | Significant hazard | Control measure | Critical limit | Monitoring procedure | Corrective action procedure | Records |
|---|---|---|---|---|---|---|
| Transfer the CCP number that you have identified on the critical control point determination template. | Transfer the significant hazard that is to be controlled at that CCP from the critical control point determination template. |
Indicate the control measure(s) that is preventing, eliminating, or reducing the hazard to an acceptable level. Note that you should have already described these control measures in detail in the control measures template. |
Indicate the critical limits for the control measure at the CCP. |
Describe your procedure for monitoring the critical limits for each CCP. Include the following details: What - Indicate what you are monitoring. How - Describe the monitoring activity. When – Indicate the frequency for carrying out the monitoring activity. Monitoring can be continuous or intermittent. If monitoring is intermittent, the frequency must be sufficient to guarantee the CCP is in control. Who - name the position title of the person responsible for the monitoring activity. |
Describe the actions to be taken when monitoring indicates a deviation from the critical limits.
|
Monitoring records Corrective action records |
Add as many rows as needed to cover the requirements in subsection 59(1) of the Feeds Regulations, 2024.
| CCP number | Significant hazard | Control measure | Critical limit | Monitoring procedure | Corrective action procedure | Records |
|---|---|---|---|---|---|---|
| CCP1-B | Salmonella spp. |
|
Not detected for Salmonella spp. |
Confirmation of "Not Detectable" levels of Salmonella spp. is obtained by reviewing the accompanying Letter of guarantee and/or Certificate of Analysis of the lot of soybean meal arriving at the facility. Upon arrival of a lot of soybean meal at the facility and before unloading it off the conveyance, the receiving clerk collects all paperwork related to its delivery. Clerk confirms that "Not Detected" level of Salmonella spp. is reported on Certificate of Analysis and enters Y (Yes) in the computer system. Otherwise, clerk rejects the lot by entering N (No) and ships the lot back to supplier. If the lot is compliant, the clerk proceeds to unload, scan, receive and tag the lot according to Receiving procedure. Receiving clerk performs this monitoring procedure every time a new lot of soybean meal is received. |
Non-compliant lots of soybean meal are rejected and immediately shipped back to supplier. |
|
| CCP2-C | Wheat grain contaminated with chemicals due to post-harvest treatment |
|
No strange colour detected on visual inspection | Visual inspection of each incoming load. Each load should present the regular appearance of the grain, without any strange colour observed. Review of previous load history and cleanouts. | Non-compliant lots of wheat grain are rejected and immediately shipped back to supplier. |
|
| CCP3-C | Excess or deficient amount of feed ingredients in a feed; due to faulty scales or staff error. |
|
Batch size is within 5% of intended amount. Individual ingredients are within 5% of the intended amount. |
Scales are calibrated by QA technician at the beginning of every shift by placing standard weights on it and checking that readings stay within the critical limits. If scales are not accurate to the standard weights, scale is withdrawn from use and operations stopped until it is repaired or replaced with a fully functional scale. | Affected lot of feed is segregated for QA team to assess its final disposition (rework or discard). Affected lot of feed is defined as the feed manufactured during the period of time between the last acceptable check of the CCP and the out-of-control monitoring result. |
|
| CCP4-C | Excess or deficient amount of medicating ingredients in a feed; due to faulty scales or staff error. |
|
Batch size is within 5% of intended amount. Daily drug inventory is within 2%. |
Scales for weighing medicating ingredients are calibrated by QA technician twice per shift by placing standard weights on it and checking that readings stay within the critical limits. If scales are not accurate to the standard weights, scale is withdrawn from use and operations stopped until it is repaired or replaced with a fully functional scale. Medicating ingredients are weighed daily to confirm that the medicating ingredient used matches the anticipated amount of medicating ingredient remaining (daily drug inventory). |
Affected lot of feed is segregated for QA team to assess its final disposition (rework or discard). Affected lot of feed is defined as the feed manufactured during the period between the last acceptable check of the CCP and the out-of-control monitoring result. |
|
Verification procedures for control measures template
You need to describe the verification procedure for each control measure you listed in the control measures template. A verification procedure is an explanation of how you ensure that the control measure is consistently implemented and effective at controlling the hazard.
| Name of control measure to be verified | Verification procedure | When | Who | Records |
|---|---|---|---|---|
|
Transfer the name of each control measure from the control measures template to this column. You may wish to group a series of related control measures together as part of a more comprehensive verification procedure. Ensure the template is completed in a way that clearly demonstrates everything that is being verified. |
Describe the verification procedure for each control measure (or group of control measures). Include the following details in the verification procedure: How the control measure is verified. For example:
|
Determine a verification frequency that allows you to discover potential issues before they affect feed safety. For example, the frequency would be higher for control measures that are applied at CCPs. |
Name the position title of the person responsible for the verification activity. Ideally, this is a different person than the person carrying out the control measure. |
List any forms you use to record verification activities. |
Add as many rows as needed to cover the requirements in subsection 59(1) of the Feeds Regulations, 2024.
| Name of control measure to be verified | Verification procedure | When | Who | Records |
|---|---|---|---|---|
| Sanitation procedure | QA technician reads the Sanitation procedure, chooses a random piece of equipment picking a different equipment on every verification and coordinates with Sanitation supervisor the execution of the sanitation procedure before its start, making sure that the entire process can be observed from beginning to end. Sanitation operator is interviewed and records produced are reviewed. Observations are recorded and informed to Sanitation supervisor, who is responsible to introduce improvements when required. | Once per day | QA technician Sanitation supervisor |
Verification records - sanitation |
| Staff training program |
Staff responsible reads the training program, training sessions delivered in the last year and records. Then, they conduct an onsite verification by interviewing 2 employees who attended any training during the year and their supervisors. Information gathered about training gaps, employee performance and related deficiencies are recorded. HR and QA manager are responsible to introduce improvements when required. |
Once a year | Human resources analyst and QA manager | Verification records - training |
| ExTerminator pest control plan | QA technician reads pest control program and records produced in the last 6 months. Then they observe pest control technician who inspects at least 1 outdoor and 1 indoor trap and interviews them. QA technician records observations and works with pest control technician to introduce improvements in the ExTerminator pest control plan when required. | Twice a year | QA technician | Verification records – pest control |
| Receiving, storage and shipping procedure | QA technician reads the receiving, storage and shipping procedure, reviews the day's receiving schedule, randomly selects a load to observe its receiving and coordinates with Receiving supervisor the observation of the chosen load. Receiving staff are observed and interviewed. Observations are recorded and informed to Receiving supervisor, who is responsible to introduce improvements when required. | Once per shift per month | QA technician Receiving supervisor |
Verification records – receiving, storage and shipping |
| Procurement procedure | Staff responsible read the procurement procedure, observe procurement analyst during the ordering of materials or tools, review soft and hard records resulting from the transaction, interview analyst and review past records of orders already completed. Observations are recorded and informed to Receiving supervisor, who work with Operations manager in the introduction of improvements when required. | Every quarter | QA manager and Operations manager | Verification records - procurement |
| Housekeeping and segregation program | Staff responsible reads the housekeeping and segregation program, tours the establishment at a different time on each monthly verification, observes or interviews staff in charge of housekeeping and segregation activities and records findings. Findings are then communicated to the Sanitation supervisor and will introduce improvements when required. | Once a month | Maintenance supervisor | Verification records – housekeeping and segregation |
| Preventive maintenance procedure - Equipment | Staff responsible reads the preventive maintenance procedure – Equipment, randomly selects a processing room within the establishment and reviews maintenance records of all equipment in that room. In addition, staff responsible observes and interviews maintenance staff about the procedures they follow and the records they produce. Observations are recorded and informed to the Maintenance and the QA supervisor, who will work together in the introduction of improvements when required. | Every quarter | Procurement analyst | Verification records – Preventive maintenance: equipment |
| Preventive maintenance procedure – Building and premises | Staff responsible reads the Preventive maintenance procedure – Building and premises and coordinates with Maintenance supervisor for touring together the interior and exterior of the establishment. In addition, staff responsible observes and interviews maintenance staff about the procedures they follow and review records. Observations are recorded and informed to Maintenance and QA supervisor, who will work together in the introduction of improvements when required. | Twice a year | Receiving supervisor | Verification records – Preventive maintenance: building and premises |
| HR procedure – Hiring employees | Staff responsible reads the HR procedure – Hiring employees and reviews records of last year's new hires. Whenever possible, files and records connected to a current hiring happening are prioritized along with onsite observations. Observations are recorded and informed to HR manager, who works with Operations manager on the introduction of improvements when required. | Once a year | QA manager and Operations manager | Verification records - HR |
| CCP1-B Monitoring procedure | Staff responsible reviews receiving records to confirm the feed is received from approved suppliers and Salmonella spp. is not detected. | Once every 4 deliveries | Receiving or production supervisor | Verification records - Receiving |
| CCP2-C Monitoring procedure | Staff responsible reviews receiving records to confirm the feed was visually inspected and load history confirmed. | Once per week | Receiving or production supervisor | Verification records - Receiving |
| CCP3-C Monitoring procedure | Staff responsible reviews production records to confirm the feed was added within the tolerance and scales were calibrated. | Once per shift | Production supervisor | Verification records – Production |
| CCP4-C Monitoring procedure | Staff responsible reviews production records to confirm medicating ingredients were added within the tolerance and scales were calibrated. Staff responsible reviews reconciliation records to confirm medicating ingredient amounts match. | Twice per shift | Production supervisor | Verification records - Production |
Preventive controls for other relevant regulatory requirements (Feeds Regulations, 2024 – section 59(3))
In addition to the regulatory requirements related to hazard analysis and preventive controls in sections 56, 57, 58, 59(1) and 59(2) of the Feeds Regulations, 2024, you need to describe the preventive controls in place to demonstrate that you meet the applicable regulatory requirements in sections 34 to 54, 61 to 64, 69 and 71, as indicated in subsection 59(3) of the Feeds Regulations, 2024.
| Requirement under the Feeds Regulations, 2024 | Requirement | Preventive controls |
|---|---|---|
| List each section of the Feeds Regulations, 2024 indicated in subsection 59(3). | Specify the requirement to be met. | Describe the preventive controls you use to meet each regulatory requirement that is applicable to your feed. |
Add as many rows as needed.
| Requirement under the Feeds Regulations, 2024 | Preventive controls Table Note 3 |
|---|---|
| Feed standards | |
| Section 34: Feeds with a risk of harm to human health, animal health or environment |
Receiving and storage procedure Housekeeping and segregation program Rework procedure Toll manufacturing procedure Mixing procedure |
| Section 35: Prohibited content in a feed |
Receiving and storage procedure Housekeeping and segregation program Rework procedure Toll manufacturing procedure Mixing procedure Procedure: Where to find and how to use documents incorporated by reference (IBR) |
| Section 36: Feed suited for purpose | Mixing procedure |
| Mixed feeds | |
|
Section 37: Mixed feeds content Section 38: Premix content Section 39: Mineral feed content Section 40: Chop feed content |
Receiving and storage procedure Housekeeping and segregation program Rework procedure Toll manufacturing procedure Mixing procedure Procedure: Where to find and how to use IBR documents |
| Single ingredient feeds | |
| Section 41: SIF chopped, crushed or ground grain | Receiving and storage procedure |
| Section 42: SIF conformance with CFIT | Procedure: Where to find and how to use IBR documents |
| Packaging | |
| Section 43: Packaging requirements | Packaging procedure |
| Labelling | |
| Section 44: Location of a label | Labelling procedure |
| Section 45: Content of label | Labelling procedure |
| Section 46: Request for list of ingredients | Labelling procedure |
| Section 47: Label restrictions – information, guarantee or claim | Labelling procedure |
| Section 48: Language of label | Labelling procedure |
| Section 49: Placement of information on label | Labelling procedure |
| Naming feeds | |
| Section 50: Suitable name of a feed | Research and development (R&D) procedure: Identification of feed products |
| Section 51: Feed name requirements | R&D procedure: Identification of feed products |
| Guaranteed analysis | |
| Section 52: Mandatory and optional guarantee analysis |
Labelling procedure Procedure: Where to find and how to use IBR documents |
| Section 53: Individual serving and moisture content |
Labelling procedure Procedure: Where to find and how to use IBR documents |
| Units of measurement | |
| Section 54: Units of measure | Labelling procedure |
| Investigation, complaints and recall | |
| Section 61: Investigation – risk of harm | Investigation procedure |
| Section 62: Complaints | Complaints procedure |
| Section 63: Recall procedure | Recall procedure |
| Requirements specific to certain activities | |
| Section 64: Manufacture of different feed types |
Record keeping policy Traceability policy |
| Manufacture or sale for export or export of feeds | |
| Section 69: Non-compliant feed for export |
Export procedure Housekeeping and segregation program |
| Traceability | |
| Section 71: Traceability documents |
Record keeping policy Traceability policy |