Chapter 3 - Sanitation

3.1 Introduction

• 3.1.1 Definitions
• 3.1.2 Facilities and equipment
• 3.1.3 Housekeeping practices

3.2 Water used in registered establishments

• 3.2.1 Chlorination of water
• 3.2.2 Analyses for potability of water and ice
• 3.2.3 Steam

3.3 Plant management's responsibility

• 3.3.1 Sanitation Program
• 3.3.2 Pre-operational inspection program
• 3.3.3 Employee training program
• 3.3.4 Records

3.4 Responsibility of the inspector

3.5 Control mechanisms and procedures

3.6 Potential contamination sources

• 3.6.1 Paint, dust, rust, condensation and disintegrating insulating material
• 3.6.2 Metal contaminants
• 3.6.3 Equipment or substances which generate gases or odours
• 3.6.4 Other types of contaminants
• 3.6.5 Packaging material
• 3.6.6 Control of wooden pallets in registered establishments
• 3.6.7 Use of products with volatile substrates

3.7 Pre-operational inspection

3.8 Operational inspection

• 3.8.1 Outside premises
• 3.8.2 Transportation of finished products
• 3.8.3 Animal transportation and holding pens
• 3.8.4 Waste disposal
• 3.8.5 Disposal of condemned and other inedible meat products
• 3.8.6 Welfare facilities

3.9 Personal hygiene of plant employees and inspection staff

• 3.9.1 Sanitary work habits
• 3.9.2 Health status of employees and inspection staff
• 3.9.3 Working apparel

3.10 Vermin control

• 3.10.1 Responsibility for use
• 3.10.2 Insecticides
• 3.10.3 Rodenticides
• 3.10.4 Summary

3.11 Storage of hazardous non-food chemicals in registered establishments

3.12 Non-meat ingredients

3.13 Acceptable materials and agents