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

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

ANNEX A - Checklist for the Establishment Approval Submission

Establishment Identification:
Submission Date:
DOCUMENTATION
New Establishment
1	Forms (for a new establishment)	Yes	No	NA	Reference
1.1	CFIA 5369
1.1.1	Copy of title deed to the property
1.1.2	Where applicable, authorization letter from the owner of the property authorizing the applicant.
1.2	CFIA 4155
1.2.1	Copy of federal/provincial documents of incorporation, partnership or proof of business name
1.3	CFIA 4198
1.4	Cover letter from the applicant or formal authorization for his representative
2	Operational Project Description (for a new establishment)	Yes	No	NA	Reference
2.1	Target Production
2.2	Rate of Kill
2.3	Storage Capacity (For all Coolers/Freezers)
2.4	Storage of meat product not requiring refrigeration
2.5	Have all species intended for slaughter been listed?
2.6	Have all proposed production volumes been listed?
2.7	Includes a description (step-by-step) of each operational process following the flow of each product type through the establishment from receiving to shipping with references provided to the appropriate page of the drawings.
2.8	Includes a description (step-by-step) of all employee flows (from their arrival at the establishment through breaks to departure) and all different employee activities with references provided to the appropriate page of the drawings.
Existing Establishment
3	Forms (for modifications to an existing establishment)	Yes	No	NA	Reference
3.1	CFIA 5369 (only if the modifications change the activity as per section 27.(1) of the Meat Inspection Regulations, 1990 )
3.1.1	Copy of title deed to the property (only if additional property is added)
3.1.2	Where applicable, authorization letter from the owner of the property
3.2	CFIA 4155
3.2.1	Copy of federal/provincial documents of incorporation, partnership or proof of business name (only if the legal name of the operator changes) or other information if any changes from previous form.
3.3	CFIA 4198
3.4	Authorization to represent the operator for this submission
3.5	Cover letter from the applicant
3.5.1	Reason for changes (e.g. increase in production level, addition of new product species, rectification of previously identified deficiencies, etc.) - detailed explanation required
4	Operational Project Description (for modifications to an existing establishment)	Yes	No	NA	Reference
4.1	Target Production
4.2	Rate of Kill
4.3	Storage Capacity (For all Coolers/Freezers)
4.4	Storage of meat product not requiring refrigeration
4.5	Have all species intended for slaughter been listed?
4.6	Have all proposed production volumes been listed?
4.7	Have all types of products been listed?
4.8	Description (step-by-step) of each operational process following the flow of product through the establishment from receiving to shipping pertaining to modifications and implications on current operations with references provided to the appropriate page of the drawings.
4.9	Description (step-by-step) of employee's flow and activities for all different activities from arrival through breaks to departure pertaining to modifications and implications on current operations with references provided to the appropriate page of the drawings.
4.1	Target Production
5	DRAWINGS (section 2.3.1.2)	Yes	No	NA	Reference
5.1	One (1) complete set of drawings along with one (1) additional copy of the "Site Plan" shall accompany the application. The complete set of drawings must be:
5.2	Prepared by a professional ;
5.3	Drawn to not less than 1:100 scale, except for the "Site Plan";
5.4	Be legible; and
A	Every Drawing must show:	Yes	No	NA	Reference
1	Title block providing the legal address of the establishment as shown on the application form.
2	Scale
3	Compass North point
B	Site Plan showing:	Yes	No	NA	Reference
1	The entire premises that the applicant desires to register, and the location of all:
2	Buildings
3	Parking areas
4	Loading and unloading areas
5	Rail sidings
6	Streams
7	Catch basins
8	Water wells
9	Storage tanks
10	Route of water and sewer lines (including grease traps where applicable)
11	Character and surfacing of roadways, driveways, streets, parking and alleys
12	Neighbouring businesses
13	Power and gas lines
14	Designated limits of the official premises
C	Floor Plan showing:	Yes	No	NA	Reference
1	Each level of the establishment
2	The purpose for which each room or area is to be used
3	The maximum room temperature for each meat product handling area
4	Air flow and ventilation
5	The location of walls, partitions, windows, doors and posts
6	Conveyor rails
7	Equipment located on the floor, wall or suspended from the ceiling
D	Plumbing Plan showing:	Yes	No	NA	Reference
1	The location of all sewage lines (including their sizes)
2	Hand wash facilities
3	Toilets and urinals
4	water fountains
5	Hot water sanitizers
6	Floor drains (including their size and connections0
7	Cross sections of typical floor drains (including a p-trap, primer where applicable and vent)
8	Curbing
9	Gutters
10	Slope of floors towards drains
11	Potable and non-potable water lines (including their connections and outlets)
12	Tool washing facilities
13	Hose stations
14	Water storage tanks (if applicable including location, size and construction material)
15	Steam lines and connections
E	Exterior Elevations corresponding to the Floor Pans and showing:	Yes	No	NA	Reference
1	Doors
2	Windows
3	Platforms
F	Cross Sections:	Yes	No	NA	Reference
1	Cross sections of the establishment showing ceiling heights, rails, the relationship of all the different levels of the establishment and other pertinent information.
2	Cross sections of all types of walls referenced to location within the establishment.
3	Cross sections of all work stands and moveable tables along the slaughter and processing lines.
G	Roof Plan showing:	Yes	No	NA	Reference
1	Skylights
2	Vents
3	Air Intakes
4	Drainage
5	Other pertinent information
H	Schedules showing:	Yes	No	NA	Reference
1	Room internal finishes
2	Door sizes
3	Construction and type of door frames
4	Minimum room lighting
I	Floor Plan showing the Flow of all products and employees throughout the establishment including:	Yes	No	NA	Reference
1	Edible meat products
2	Non-meat products
3	Packaging materials
4	Other incoming supplies
5	Inedible meat products
6	All employee flows
J	Equipment should be shown:	Yes	No	NA	Reference
1	Where possible, in relation to the product and employee flows
2	In locations corresponding to the appropriate parts of the project description

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Important Notices

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

ANNEX A - Checklist for the Establishment Approval Submission

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