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Premises
The design and construction of buildings shall:
permit the operations to be performed under clean,
sanitary and orderly conditions; permit the effective
cleaning of all surfaces; prevent contamination of
the food; and prevent entry of pests to prevent
hazards that might adversely affect the safety of
food.
Equipment
Equipment shall be designed, constructed,
maintained, operated and arranged to: permit
effective cleaning; prevent food contamination of
food by other food, dust and foreign material; and
permit operation in accordance with intended use.
Personnel
Every person producing food shall: be trained to
carry out the duties and responsibilities assigned;
and conform to hygienic practices while working in
contact with food, food processing equipment and
packaging materials to prevent contamination and
allow continuous production of safe food.
Manufacturing Controls
Written procedures must be available and followed
to ensure the food does not result in a health hazard.
Procedures shall include:
• identification of critical control points (CCPs)
• critical limits for CCPs
• monitoring program for CCPs
• corrective action in case of CCP violation
• verification procedures to confirm the food was
produced in compliance with the written
procedures
The goal of manufacturing controls is to prevent
health hazards. This can be achieved using the
Hazard Analysis Critical Control Point (HACCP)
systems.
Sanitation Program
Processors shall have an effective and written
sanitation program that is implemented under
supervision of a designated person.
A written, implemented and supervised program
assures the level of cleanliness in the establishment.
This directly influences the safety of the food
produced.
Records
Records of manufacturing controls, lot distribution
and complaints must be made and retained for at
least one year after the expiration date or for at least
two years after the date of manufacture.
Recall
Manufacturers shall have a system that permits
complete and rapid recall of any lot of food. The
system is to include permanently legible code marks
on each package.
The rapid removal of a product from the market is an
effective method of protecting public health in cases
where food presents a health hazard. Where a
manufacturer initiates a health hazard recall, the
regional office of the Health Protection Branch must
be notified.
Transportation and Storage
Food shall be stored and transported to avoid:
contamination of the food; rapid proliferation of
micro-organisms in the food; and deterioration of the
food or damage to the package to maintain the safety
of the product throughout the distribution system.