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Archived - Chapter 4 - Inspection Criteria for a Sugar Bush Establishment

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This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

Table of Contents

4.1 Building Exterior

4.1.1 Outside Property and Building

Principal

The outside areas and building exteriors are designed built and maintained in such a way as to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Building location

Roads and surrounding areas

Design, construction and maintenance of the building

Collection system for sap

Notes

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.2 Building Interior

4.2.1 Design, Construction and Maintenance

Principal

The building structures and interiors are designed, built and maintained in such a way as to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Floors, walls, ceilings and structures

Evaporator openings providing natural ventilation (ex. chimneys)

Windows and doors

Sequence and separation of the steps in the process

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.2.2 Lighting

Principal

The type and intensity of lighting is suitable for the activity in progress to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Lighting

Light bulbs and lighting fixtures

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.2.3 Ventilation and Air Intakes

Principal

Ventilation enables an exchange of air that is sufficient to ensure a quality product that is hygienically prepared to avoid contamination.

When an air injector is used, air intake comes from an appropriate source that is suitably filtered to reduce any source of contamination.

Assessment Criteria

Ventilation

Air intakes

Air injector (when present at the establishment) - Air intake

Air injector (when present at the establishment) - Air filter

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.2.4 Waste Disposal, Drainage and Sewage

Principal

The drainage system, sewer and waste disposal system is designed, built and maintained to ensure a quality product that is hygienic, to avoid contamination.

Assessment Criteria

Waste disposal (equipment and containers)

Drainage and sewer systems, including drains (when present in the establishment)

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.2.5 Employee Facilities

Principal

Employee facilities are designed, built and maintained to promote employee hygiene and ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Items necessary for hand washing

Restrooms (when present in the establishment)

Dry toilets (when present in the establishment)

Meal areas and areas for storage of personal effects

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.2.6 Water and Steam

Principal

Water and steam suitable for all operation and cleaning requirements to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Note: For the written program, refer to task 4.2.7 Water and Steam Program.

Specifics and uses of different water sources
Water sources Specifics Other Uses: Added directly to maple products (dilution or dissolution, cooling of the taffy, syrup recovery by flushing the inside of the barrels). Other Uses: Cooling the containers. Cleaning and Sanitation: Surfaces for food, handwashing. Cleaning and Sanitation: Surfaces NOT in contact with food.
Municipal water Running at the establishment OR transported and stored properly Yes Yes Yes Yes
Well water Running at the establishment OR transported and stored properly Yes Yes Yes Yes
Filtrate water The condition of the membrane can affect its quality (refer to the manufacturer's recommendations). Yes Yes Yes Yes
Commercially bottled water   Yes Yes Yes Yes
Re-circulated water See the criteria in task 4.12.1 Cooling No Yes No Yes

Water storage equipment

Boiler vapor (when present in the establishment)

Water collected from the evaporator and reverse osmosis (filtrate) (when present in the establishment)

Rating I - Examples

Water contaminated with a toxic chemical material in direct contact with the maple sap and/or the finished products .

Rating II - Examples

Rating III - Examples

References

4.2.7 Water and Steam Program

Principal

Up-to-date documentation demonstrates effective monitoring measures for the quality of water and steam to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Written program and records

Municipal water, well water and filtrate water

Action plans in case of a boil water advisory or water contamination alert (municipal or well water)

Minimum analysis frequencies
At the time of registration Thereafter During modifications to the water supply installations In case of unfavorable or suspect conditions
Municipality Well
Microbiological Yes Once a year 2 times
per year
Yes Yes
Physical-chemical Yes No No Yes Yes

Note: When available, the results of the analyses carried out by the municipality can exempt the establishment from carrying out its own physical-chemical analyses.

Commercially bottled water

Recirculated water (when present in the establishment)

Boiler vapor (when present in the establishment)

Corrective measures (in case of a deviation in the quality of the water or steam)

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.3 Transportation

4.3.1 Trucks, Bulk Tanks and Trailers

Principal

The trucks, bulk tanks and trailers are designed, built, maintained, cleaned and used so as to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Design, construction and preventive maintenance

Use

Cleanliness of the interiors of the trucks and trailers

Bulk tanks (when present at the establishment)

Note: Pay particular attention to the cleanness, cleaning and sanitation of the trucks, trailers and bulk tanks that are used for transporting both allergenic and non-allergenic food products.

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.4 Receiving and Storage

4.4.1 Maple Sap

Principal

The maple sap is inspected, handled and stored to avoid it becoming contaminated or deteriorated and to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection (including sap from another establishment)

Handling and storage (including sap from another establishment)

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.4.2 Ingredients and Processing Aids

Principal

The ingredients and processing aids are inspected, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

General

Handling and storage

Processing aids (ex. diatomaceous earth and defoamer)

Note: Inappropriate use of the defoamer is covered in task 4.9.1 Concentration, Evaporation and Preparation.

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.4.3 Packaging and Empty Containers, Excluding Drums

Principal

the packaging and empty containers, excluding drums are inspected, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

General

Criteria determining rejection

Disposal of rejected packaging and containers

Handling and storage

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.4.4 Empty Drums

Principal

The empty drums are inspected, drained, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

General

Single-use drums

Reusable drums

Criteria determining rejection

Disposal of rejected empty drums

Handling and storage

Note: storage of empty drums outdoors is acceptable if the above criteria are met. Also the drums must be raised off the ground.

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.4.5 Chemical Products

Principal

The chemical products are inspected, handled and stored upon their receipt to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection upon receipt

Criteria determining rejection

Disposal of rejected chemical products

Handling and storage

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.4.6 Finished Products

Principal

The finished products are inspected, handled and stored to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection

Criteria determining rejection

Disposal of rejected finished products

Handling and storage

Note: storage of drums filled with maple syrup outdoors is acceptable if the above criteria are met. Also the drums must be raised off the ground.

Note: Unlike a packaging establishment, a maple-producing establishment may not receive maple products from another establishment.

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.5 Equipment and Utensils

4.5.1 Design, Construction and Installation

Principal

The equipment and utensils are designed, built, installed and handled so as to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Design, construction and installation

Surfaces, seams and joints in contact with food

Note: the equipment that is most likely to cause lead contamination are those:

Note: where there is equipment containing lead that comes into contact with food, the inspector should ensure that there is a follow-up sampling and that a suitable action plan is in place according to the directives in force. If needed, specific situations should be evaluated in consultation with the supervisor and the program specialist.

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.5.2 Preventive Maintenance and Calibration

Principal

The equipment is maintained and calibrated to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Preventive maintenance and equipment calibration

Note: for the maintenance and adjustment of equipment to close containers, refer to task 4.11.1 Closer of Containers (Including the Drums).

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.6 Personnel

4.6.1 Hygiene and Behavior

Principal

Any person, including visitors, that enters food handling areas maintains appropriate personal hygiene and behavior, ensuring a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Note: For the written program, refer to task 4.6.2 Hygiene and Behavior Training Program.

Hygiene and behavior

Injuries

Transmissible diseases

Allergen control (when present in the establishment)

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.6.2 Hygiene and Behavior Training Program

Principal

Up-to-date documentation demonstrates employee training on general guidelines for personal hygiene and behavior ensuring a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Written program

Records

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.7 Cleaning and Sanitation

4.7.1 Filling, Closure of Containers and Grading Areas - Cleanliness of Premises

Principal

The premises in the areas for filling, closure of containers and for grading are kept clean and hygienic according to the sanitation program to avoid contamination.

Assessment Criteria

Note: This task does not include the cleanliness of containers, which is covered in the following tasks

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Filling, closure of containers and grading areas

Maintaining the cleanliness of the premises

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.7.2 Filling, Closure of Containers and Grading Areas - Cleanliness of Equipment and Utensils

Principal

The equipment and utensils in the areas for filling, closure of containers and for grading are kept clean and hygienic according to the sanitation program to avoid contamination.

Assessment Criteria

Note: This task does not include the cleanliness of containers, which is covered in the following tasks:

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Filling, closure of containers and grading areas

Maintaining the cleanliness of equipment and utensils

Equipment and utensils used for allergens

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.7.3 Other Areas - Cleanliness of Premises

Principal

The premises in the other areas are kept clean and hygienic in accordance with the sanitation program, to avoid food contamination.

Assessment Criteria

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Other areas

Maintaining the cleanliness of the premises

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.7.4 Other Areas - Cleanliness of Equipment and Utensils

Principal

The equipment and utensils in the other areas are kept clean and hygienic in accordance with the sanitation program, to avoid food contamination.

Assessment Criteria

Note: This task does not include the cleanness of items covered in the following tasks

Note: For the written program, refer to task 4.7.5 Sanitation Program.

Other areas

Maintaining the cleanliness of equipment and utensils

Equipment and utensils used for allergens

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.7.5 Sanitation Program

Principal

The up-to-date documentation describes the cleaning and sanitation of premises, equipment, utensils and bulk tanks (when used) to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Written program

Records

Note: Pay particular attention to the sanitation program for surfaces that have been in contact with allergenic food products

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.8 Pest control

4.8.1 Pest Control

Principal

The establishment is free from pest or any signs of pest presence. The baited traps are working and are located in the designated areas.

Assessment Criteria

Note: For the written program, refer to task 4.8.2 Pest Control Program.

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.8.2 Pest Control Program

Principal

The up-to-date documentation describes the measures for pest control to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Written program

Records

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.9 Preparation and blending

4.9.1 Concentration, Evaporation and Preparation

Principal

The concentration, evaporation of the sap and the preparation of products assures compliance with specifications for safety, quality and applicable regulations (ex. composition, grades, product standards).

Assessment Criteria

Note: For the records refer to task 4.9.3 Logbook.

Maple products - Sap concentration and evaporation activities

Products not subject to the MPR - Preparation activities

Note: For the written program, refer to task 4.9.2 Formulation and recipe (products not subject to the MPR)

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.9.2 Formulation and Recipes (Products Not Subject to the Maple Products Regulations)

Principal

The formulation and the recipe ensure the conformity of products that are not subject to the MPR to specifications for safety, quality and applicable regulations.

Assessment Criteria

Formulation and recipe

Note: For the records refer to task 4.9.3 Logbook

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.9.3 Logbook

Principal

The logbook demonstrates the compliance of the products with the quality specifications and applicable regulations (ex. grades, colors, product standards). Additionally, the logbook facilitates the monitoring of complaints and recalls, if any.

Assessment Criteria

Logbook

Note: In the case of a blend made up of drums of maple syrup, the specifications reflect the traceability of each drum.

Distribution records

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.10 Filling

4.10.1 Inspection, Inversion and Cleaning of Containers excluding drums before filling

Principal

Containers excluding drums are inspected and, if necessary, inverted and cleaned before filling to ensure a quality product that are hygienically prepared to avoid contamination.

Assessment Criteria

Inspection and inversion

Criteria determining rejection

Disposal of rejected containers

Cleaning before filling, if necessary

Automated cleaning system (when used)

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.10.2 Inspection and Cleaning of the drums before filling

Principal

The empty drums are inspected and cleaned before filling, to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Inspection before filling

General

Criteria determining rejection

Disposal of rejected drums

Cleaning before filling

Single-use drums

Reusable drums

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.10.3 Containers Filling (Including Drums)

Principal

Filling the containers (including drums) and the glass and earthenware breakage is checked to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Ongoing inspection

Criteria determining the rejection of containers during filling

Disposal of rejected containers

Filling factors

Handling and protection of unclosed containers from the filling area to the closure area (seaming/capping/sealing)

Flexible pouches (such as "maple syrup in carton with spout"), single-serving packs and tetrapacks

Control of glass and earthenware breakage

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.10.4 Glass and Earthenware Breakage Program

Principal

Up to date documentation describes the procedure in case of glass or earthenware breakage to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

General

Written program

Recycled product

Records

Rating I - Examples

RatingII - Examples

Rating III - Examples

References

4.11 Closure of containers

4.11.1 Closure of Containers (Including Drums)

Principal

The hermetic closure of containers is controlled during seaming/capping/sealing to ensure a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

General

Equipment for seaming/sealing/capping containers

Sealing of flexible pouches (such as "maple syrup in carton with spout"), single-serving packs and tetrapacks

Control of glass and earthenware breakage

Protection during analysis and grading

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.12. Cooling

4.12.1 Cooling

Principal

Cooling minimizes the risks of deterioration of the color of the maple syrup, corrosion of the metallic containers and microbiological contamination.

Assessment Criteria

Note: For the written program concerning the quality of the cooling water, refer to task 4.2.7 Water and Steam Program.

General

Note: the medium and amber maple syrups are particularly sensitive to browning. the phenomenon is rarely observed in light or extra-light syrups.

Recirculation of cooling water (when used)

Cooling the maple taffy

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.13 Labeling and coding

4.13.1 Labels and labeling

Principal

A verification system makes it possible to ensure that the labeling is appropriate and corresponds to the product.

Assessment Criteria

Label verification system

Note: the verification of labels and the advertisements for compliance with Maple Products Regulations and other regulations is part of the product inspection tasks.

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.13.2 Production Code

Principal

Assessment Criteria

Production code

Note: When a non-coded product is recalled, the entire production may be recalled.

Coding by embossing metal containers (when used)

Visual examination of the embossed coding

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

4.14 Certificate of Registration

4.14.1 Certificate of Registration

Principal

the certificate of registration specific to the establishment is posted in a conspicuous place in the registered establishment for the period during which the certificate remains in force

Assessment Criteria

Certificate of registration

Rating I - Examples

Rating II - Examples

Rating III - Examples

References

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