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 Employees 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 (2nd) phase under MPIP
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