Archived - Chapter 3 – Pre-requisite Programs

Complete Text

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
  • 3.3.1 Outside Premises and Building Exterior
  • 3.3.2 Design and Layout of a Registered Establishment
• 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
• 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
  • 3.6.1 Animal Transportation Vehicles and Containers
  • 3.6.2 Food Transportation Vehicles and Containers
  • 3.6.3 Receiving
  • 3.6.4 Storage
  • 3.6.5 Shipping
• 3.7 Equipment in a Registered Establishment
• 3.8 Personal Hygiene of Personnel
  • 3.8.1 Training of Personnel
  • 3.8.2 Health Status of Personnel
  • 3.8.3 Sanitary Practices
• 3.9 Sanitation and Pest Control
  • 3.9.1 Sanitation Program
  • 3.9.2 Operational Sanitation
  • 3.9.3 Pest Control
  • 3.9.4 Maintenance Program
• 3.10 Recall Procedures, Distribution Records and Complaints