Processed Products Establishment Inspection Manual

Table of Contents

Introduction
Program Objective
General Principles of Food Hygiene, Composition and Labelling; Code of Practice (GPFHCL)
Responsibilities

Chapter 1 - Registration of establishment
Chapter 2 - Establishment Inspection Methods and Procedures
Chapter 3 - Enforcement and compliance actions
Chapter 4 - Generic inspection standard
Chapter 5 - Process products

Introduction

The primary purpose of this manual is to provide inspectors with a ready made reference of procedures to follow in their work. It will also be of assistance in training new personnel and in maintaining uniformity in our inspection work.

An attempt has been made to include guidelines for the inspection of all registered processed products establishments. This manual is meant to serve as guidance in the traditional method of food processing establishment inspection, but it cannot cover all peculiarities that may develop from time to time. When issues not covered by the manual arise, the Program Network Specialist should be consulted for assistance. The Processed Products Establishment Inspection Manual is not meant to serve as a Hazard Analysis Critical Control Point (HACCP) document, but the Manual could be used as a reference in the development of such quality management systems.

The Processed Products Establishment Inspection Manual has been incorporated into CFIA's new inspection database "Multi Commodity Activities Programme" (MCAP). Relevant information related to Registered Processed Product Food Establishments has been entered and stored in the database. Inspection worksheets and reports derived from inspections are generated from the MCAP database.

Note:

This manual has no precedence over any federal regulations. For legal requirements, consultation of the appropriate set of regulations is recommended.

Program Objective

To evaluate the establishment's control over equipment, premises, operations and environmental conditions in order to effect compliance with the Processed Prducts Regulations and to produce safe and wholesome products.

Some of the program goals include:

• To confirm that processed fruit and vegetable products are processed under safe and sanitary conditions by identifying and requiring compliance to health and safety standards and other regulatory requirements.
• To establish clear national standards procedures and for establishment inspection.

General Principles of Food Hygiene, Composition and Labelling; Code of Practice (GPFHCL)

The GPFHCL describes the Canadian requirements to ensure compliance with Good Manufacturing Practices (GMP) for foods and other food requirements under the Food and Drugs Act and Regulations. The principles and assessment criteria of this establishment manual were taken from the GPFHCL and were modified to reflect the requirements of the Processed Products Regulations and other applicable regulations, standards and policies.

Responsibilities

1. Industry

   Industry is responsible for:

   • the safety and quality of food products offered for sale;
   • compliance with appropriate government regulations.

   Since the inspection program measures the attainment of these responsibilities, industry is encouraged to actively participate with the inspection team in the inspection of their establishment. As well, they are further encouraged to implement the same inspection program and self monitor their performance on an ongoing basis.

   • Establishment management is responsible to:
   • accompany the inspection team;
   • provide for the dismantling of equipment, when required;
   • assist in record and program reviews.

   This will facilitate an accurate and thorough evaluation of items.

2. Canadian Food Inspection Agency

   The Canadian Food Inspection Agency (CFIA) is responsible for the delivery of the program as designed.

   The Government of Canada has consolidated all federally-mandated food inspection and quarantine services into a single federal food inspection agency. The consolidation into a single agency enhances food safety systems by integrating the delivery of inspection and quarantine services previously provided by Agriculture and Agri-Food Canada, Health Canada, and Fisheries and Oceans Canada. All inspection services related to food safety, economic fraud, trade-related requirements, and animal and plant health programs are provided by CFIA.

3. Health Canada

   The responsibility for food safety policy, standard-setting, risk assessment, analytical testing research and audit will be reinforced and remain with Health Canada.