Food > Meat and Poultry Products > Manual of Procedures > Chapter 2  

Chapter 2 -
Establishment and Equipment Design and Construction
New Establishment Approval Process

Table of Contents

2.1 Definitions

2.2 Introduction

• 2.2.1 Safety of CFIA employees in third party establishments

2.3 Submissions

• 2.3.1 New establishments
  • 2.3.1.1 Cover letter
  • 2.3.1.2 Application forms and supporting documents
  • 2.3.1.3 Drawings
  • 2.3.1.4 Operational project description
  • 2.3.1.5 Area conditional acceptance
  • 2.3.1.6 Final inspection
• 2.3.2 Existing registered establishments
  • 2.3.2.1 Cover letter
  • 2.3.2.2 Application forms and supporting documents
  • 2.3.2.3 Drawings
  • 2.3.2.4 Operational project description
  • 2.3.2.5 Area conditional acceptance
  • 2.3.2.6 Final inspection

2.4 General concepts

• 2.4.1 Selection of a site for a registered establishment
• 2.4.2 Layout and design of a registered establishment
• 2.4.3 Separation between registered and non-registered facilities
• 2.4.4 Separation of incompatible operations

2.5 General construction requirements

• 2.5.1 Suitability of construction materials
  • 2.5.1.1 Interior woodwork
  • 2.5.1.2 Paint
• 2.5.2 Water supply
  • 2.5.2.1 Hand washing facilities
  • 2.5.2.2 Drinking water fountains
  • 2.5.2.3 Hot water sanitizers for utensils
  • 2.5.2.4 Hose connections for room and equipment clean up
• 2.5.3 Drainage and sewage system
  • 2.5.3.1 Drains
  • 2.5.3.1.1 Trench (channel) drains
  • 2.5.3.2 Separation of organic matter from plant effluent
• 2.5.4 Lighting
• 2.5.5 Ventilation
• 2.5.6 Walls
• 2.5.7 Ceilings
• 2.5.8 Floors
• 2.5.9 Doorways and doors
  • 2.5.9.1 Air curtains for entryways and doorways
  • 2.5.9.2 Plastic strip curtains
• 2.5.10 Windows and screens
• 2.5.11 Rails and rail support systems
• 2.5.12 Elevators, shafts, stairs, etc.
• 2.5.13 Outside premises

2.6 Detailed requirements for sections, rooms or departments of an establishment

• 2.6.1 Slaughter, carcass dressing and carcass chilling
  • 2.6.1.1 Red meat
  • 2.6.1.1.1 Livestock yards
  • 2.6.1.1.1.1 Animal welfare guidelines
  • 2.6.1.1.1.2 Minimum requirements
  • 2.6.1.1.1.3 CFIA antemortem inspection
  • 2.6.1.1.2 Pre-slaughter pens
  • 2.6.1.1.3 Stunning and bleeding areas
  • 2.6.1.1.4 Carcass dressing rooms and areas
  • 2.6.1.1.4.1 General dressing facility requirements
  • 2.6.1.1.4.2 Additional dressing facility requirements
  • 2.6.1.1.4.2.1 Dressing of cattle
  • 2.6.1.1.4.2.2 Dressing of hogs
  • 2.6.1.1.4.2.3 Dressing of sheep and goats
  • 2.6.1.1.4.2.4 Dressing of horses
  • 2.6.1.1.4.2.5 Dressing of farmed game
  • 2.6.1.1.4.3 General requirements for CFIA post-mortem inspection stations
  • 2.6.1.1.4.4 Additional requirements for CFIA post-mortem inspection stations
  • 2.6.1.1.4.4.1 Inspection of cattle
  • 2.6.1.1.4.4.2 Inspection of hogs
  • 2.6.1.1.4.4.3 Inspection of sheep and goats
  • 2.6.1.1.4.4.4 Inspection of horses
  • 2.6.1.1.4.4.5 Inspection of farmed game
  • 2.6.1.1.5 Carcass chilling rooms
  • 2.6.1.1.6 Meat parts and edible offal chilling rooms
  • 2.6.1.2 Poultry
  • 2.6.1.2.1 General requirements
  • 2.6.1.2.2 Live receiving and holding areas
  • 2.6.1.2.3 Truck and crate cleaning and disinfecting facilities
  • 2.6.1.2.4 Stunning and slaughter facilities
  • 2.6.1.2.5 Scalding and defeathering
  • 2.6.1.2.5.1 Transfer facilities
  • 2.6.1.2.5.2 Facilities for the harvest and processing of poultry feet
  • 2.6.1.2.5.3 Washing and singeing
  • 2.6.1.2.6 Evisceration and inspection
  • 2.6.1.2.6.1 Evisceration
  • 2.6.1.2.6.2 CFIA on-line post mortem inspection stations
  • 2.6.1.2.6.2.1 Traditional inspection
  • 2.6.1.2.6.2.2 Canadian Poultry Inspection Program (CPIP) and Modernized Poultry Inspection Program (MPIP)
  • 2.6.1.2.6.2.3 CFIA sorting stations and veterinary disposition stations
  • 2.6.1.2.6.3 Requirements for poultry salvaging station
  • 2.6.1.2.6.4 Chilling
  • 2.6.1.3 Other classes of food animals
  • 2.6.1.3.1 Ratites (including ostrich, rhea, and emus)
  • 2.6.1.3.2 Wild game ("northern harvest")
  • 2.6.1.3.3 Rabbits
• 2.6.2 Processing
  • 2.6.2.1 Cutting and boning rooms
  • 2.6.2.2 Curing rooms
  • 2.6.2.3 Other processing rooms (kitchens, formulation rooms, etc.)
  • 2.6.2.4 Packaging rooms
  • 2.6.2.5 Spice preparation rooms
• 2.6.3 Storage rooms
  • 2.6.3.1 Coolers
  • 2.6.3.2 Freezers
  • 2.6.3.3 Bulk storage of edible salt
  • 2.6.3.4 Bulk storage of nitrite and/or nitrate salts
  • 2.6.3.5 Official incubator
  • 2.6.3.6 Storage of products not requiring refrigeration (dry storage)
  • 2.6.3.7 Hide rooms
  • 2.6.3.8 Rooms for storage of inedible meat products
  • 2.6.3.9 Rooms for storage of non-food chemicals
  • 2.6.4 Shipping and receiving areas
  • 2.6.5 Battery charging areas
  • 2.6.6 Inspection facilities for imported or detained meat products
  • 2.6.6.1 Refrigerated and frozen meat products
  • 2.6.6.2 Non-refrigerated meat products
• 2.6.7 Employee’s welfare rooms
  • 2.6.7.1 Location
  • 2.6.7.2 Washrooms
  • 2.6.7.3 Dressing rooms
  • 2.6.7.4 Lunchroom
• 2.6.8 Facilities for the CFIA inspection staff
  • 2.6.8.1 Office
  • 2.6.8.1.1 Office equipment
  • 2.6.8.1.2 Veterinary workstations within the CFIA office in poultry slaughtering establishments
  • 2.6.8.2 Laboratory area for CFIA use
  • 2.6.8.3 Electronic data processing equipment
  • 2.6.8.4 Washrooms and dressing rooms

2.7 Equipment in registered establishments

• 2.7.1 Procedures when equipment is being installed
• 2.7.2 Equipment design and construction
  • 2.7.2.1 Additional design and construction requirements for specialized equipment
  • 2.7.2.1.1 Pumps, piping, valves and other conduits
  • 2.7.2.1.2 Modified atmosphere packaging (MAP)
  • 2.7.2.1.3 Chutes
  • 2.7.2.1.4 Portable equipment used for the collection, holding, and transfer of condemned and other inedible material
  • 2.7.2.1.5 Storage racking systems
  • 2.7.2.1.6 Scalding equipment
  • 2.7.2.1.7 Smoking, cooking, and baking chambers
  • 2.7.2.1.8 Thermal processing equipment (retorts)
  • 2.7.2.1.9 Ice making equipment
  • 2.7.2.1.10 Belts and belt conveyor systems intended for direct product contact
  • 2.7.2.1.11 Air filters
  • 2.7.2.1.12 Stunning Equipment
• 2.7.3 Installation of equipment
• 2.7.4 Preventative maintenance and calibration of equipment

ANNEXES

Annex A Checklist for the submission of drawings

Annex B Area conditional acceptance of a new establishment

Annex C Area conditional acceptance stamp

Annex D Request to set aside a number for a new establishment

Annex E Area recommendation for the registration of a new establishment

Annex F Area recommendation for the licensing of an operator at a new establishment

Annex G Notice of new inspection services provided

Annex H Area conditional acceptance for modifications to an existing establishment

Annex I Area memorandum to the Director, Food of Animal Origin Division regarding Area conditional acceptance for proposed modifications to an existing establishment

Annex J Final inspection report following modifications to an existing establishment

Annex K List of on-line work & inspection stations during the trial period (2^nd) phase under MPIP