Archived - Chapter 3 – Pre-requisite Programs
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Table of Contents
- 3.1 Glossary of Terms
- 3.2 Introduction
- 3.3 Premises - General Concepts in the Design and Construction of a Registered Establishment
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3.4 General Construction Requirements
- 3.4.1 Suitability of Construction Materials
- 3.4.2 Water Supply
- 3.4.3 Hand Washing Facilities
- 3.4.4 Drinking Water Fountains
- 3.4.5 Water Sanitizer for Utensils
- 3.4.6 Facilities for the Cleaning of Rooms, Equipment and Protective Clothing
- 3.4.7 Drainage and Sewage System
- 3.4.8 Lighting
- 3.4.9 Ventilation
- 3.4.10 Room/Area Temperature and Humidity
- 3.4.11 Reserved for future use
- 3.4.12 Check Trim Station
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3.5 Premises - Detailed Design and Construction Requirements
- 3.5.1 Slaughter, Carcass Dressing and Carcass Chilling
- 3.5.2 Processing of Meat Products
- 3.5.3 Storage Rooms
- 3.5.4 Areas/Rooms Intended for Storage and Handling of Inedible Meat Products
- 3.5.5 Rooms/Areas for Storage of Non-food Chemicals
- 3.5.6 Shipping and Receiving Areas
- 3.5.7 Inspection Facilities for Imported or Detained Meat Products
- 3.5.8 Personnel Welfare Rooms
- 3.5.9 Facilities for CFIA Inspectors
- 3.6 Transportation, Receiving, Storage and Shipping
- 3.7 Equipment in a Registered Establishment
- 3.8 Personal Hygiene of Personnel
- 3.9 Sanitation and Pest Control
- 3.10 Recall Procedures, Distribution Records and Complaints
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