A. Premises / Page 1 of 4
Issued on:
Issued by: / Version No: 1
Supersedes: / Revised:
Prerequisite References:
A 2.1.1 - Where required/appropriate areas of the establishment are provided with an adequate number of conveniently located hands free hand washing stations with trapped waste pipes to drains and sanitizer hands drip.
A 2.1.2 - Floors, walls, ceilings constructed of material that is durable, impervious, smooth, cleanable, and suitable for the production conditions in the area and where appropriate joints are sealed and angles are covered to prevent contamination and facilitate cleaning.
A 2.1.3 - Floors, walls and ceilings composed of materials that are listed in the “Reference Listing of Accepted Construction Materials, Packing Materials and Non-Food Chemicals Products”, published by CFIA or the manufacturer has a “Letter of No Objection” from Health Canada and will not result in the contamination of the environment or food.
A 2.1.4 - Floors sufficiently sloped to permit liquids to drain to trapped outlets.
A 2.1.5 - Ceilings, overhead structures, stairs and elevators designed, constructed and maintained to prevent contamination.
A 2.1.6 - Windows sealed or equipped with close fitting screens and where there is likelihood of breakage of glass windows that could result in the contamination of food, the windows are constructed of alternative materials or are adequately protected.
A 2.1.7 - Doors have smooth, non-absorbent surfaces and are close fitting and self-closing where appropriate.
A 2.1.8 - Building and facilities are designed to facilitate hygienic operations by means of a regulated flow in the process from the arrival of the raw material at the premises to the final product. The traffic pattern of employees, product flow and equipment prevents contamination of food through physical or operational separation. Procedures and policies are used to prevent potential cross-contamination during the production process (e.g. employee work descriptions, allergen program, etc.). Where appropriate blueprints and/or process flow diagrams are available.
Frequency:
A 2.1.1 and A 2.1.8 – daily
A 2.1.2 – A 2.1.7 - monthly
Persons Responsible:
QA Technician, and/or QA Manager and Maintenance Supervisor
Monitoring Procedure:
- The compliance to the prerequisite references A 2.1.1 and A 2.1.8 shall be monitored by conducting two inspections; prior to operations, and during operations. This involves touring the company’s interior premises. The QA Manager and/or QA Technician will perform a visual inspection to ensure compliance to all policies and company standards.
- The following shall be observed:
A 2.1.1A.At least one hands-free hand washing stations and sanitizing stations shall be positioned outside the washroom/change room and close to the main production area entrance.
B.Other hand washing stations and sanitizing stations shall be positioned from other production area entrance or throughout the plant.
C.Sanitizing stations shall be conveniently positioned throughout the production and packaging area.
- All hand washing stations shall have hot and cold water supply, disposable towel, sanitizing agent and shall remain clean and in good working condition.
A 2.1.8A.Each section of the plant shall be designated for specific operation and shall be segregated by a physical barrier or reasonable amount of open space.
B.Ingredient and product flow in a unidirectional manner: receiving area → warehouse → production area → packaging → freezer→ shipping area.
C.Employee traffic and ingredient/product flow from receiving to shipping shall be documented in the Plant Schematics.
- All observations shall be written on the QA Checklist and appropriate forms.
- The compliance to the prerequisite references A 2.1.2 – A 2.1.7 shall be monitored by conducting a building inspection. This involves touring the company’s interior premises. The team will perform a visual inspection to ensure compliance to all policies and company standards. The accuracy of the company floor plans and site plans shall be verified during the building inspection.
- The following shall be observed:
A 2.1.2A.Floors, walls and ceilings shall be durable, smooth, non-absorbing and easily cleanable.
- All joints on the floors, walls and ceilings shall be completely sealed.
- All angles and corners shall be covered with plastic or metal molding.
A 2.1.3A.Materials used for the floors, walls, ceilings, sealing agent and molding shall be listed in the CFIA’s “Reference Listing of Approved Construction Materials, Packaging Material and Non-Food Chemical Products” or has a “Letter of No Objection” from Health Canada.
A 2.1.4A.Floor shall be smooth, sealed and sloped towards a floor drainage.
A 2.1.5A.An open ceiling design shall be used.
B.All overhead structures shall be smooth, enclosed and constructed of a material listed in the CFIA’s “Reference Listing of Approved Construction Materials, Packaging Material and Non-Food Chemical Products” or has a “Letter of No Objection” from Health Canada.
C.Plastic/metal floor molding or kick plate shall be installed on the bottom portions of both sides of a staircase.
A 2.1.7A.All metal doors shall be smooth surfaced and close fitting.
B.All doors leading to the washroom/change room facility, entrance/exit from the production area, entrance/exit from the building interior to exterior premise shall be self-closing.
- All observations shall be written on the Building Inspection Report.
Corrective Action:
If the Maintenance Supervisor or QA Coordinator is unable to conduct the inspection, then an assigned QA Technician or the Maintenance Technician shall conduct the inspection and record all finding in the Building Inspection Report and/or QA Checklist and appropriate forms.
Any non-compliance issue leading to a risk in food safety and/or pest activity shall be documented in the Building Inspection Reportand/or QA Checklist and appropriate forms. The Maintenance Supervisor or QA Coordinator shall be notified and the deviation/corrective actions shall be discussed jointly. Any immediate corrective action(s) taken or to be taken shall be documented in the Building Inspection Report and/or Operational Checklist.
Verification:
Once a year, the C.E.O shall review the Building Inspection Report and/or QA Checklist and appropriate forms binder(s). Upon satisfactory review of the building inspection program and the Operational inspection program, the Building Inspection Report and/or QA Checklist and appropriate forms shall than be signed and dated by the C.E.O.
If the building inspection program and the Operational inspection program are not maintained to a satisfactory level, the C.E.O shall review the cause of the concern with the QA Manager and/or Maintenance Supervisor. Appropriate corrective actions shall be developed, date of completion and personnel responsible assigned, and recorded in the Building Inspection Report and/or QA Checklist and appropriate forms.
Records:
Building Inspection Report
QA Checklist and corresponding forms