Appendix V Food Safety Enhancement Program Prerequisite Programs - Generic Model

APPENDIX V Food Safety Enhancement Program Prerequisite Programs - Generic Model
APPENDIX V Food Safety Enhancement Program Prerequisite Programs - Generic Model

The prerequisite program generic model was developed by the Canadian food inspection agency (CFIA) for establishments to use as a template when developing their written prerequisite programs. The model is in an auditable format outlining a company standard(s) and providing control measure(s) (monitoring and verification) associated with the standard(s). Developing and implementing plant specific prerequisite programs remain the property and responsibility of the individual establishment. The generic model must be customised to reflect individual establishment environmental conditions and commodity specific program requirements. The prerequisite program generic model is written in bullet format to ensure clarity. For each bullet, the basic criteria that must be met for the establishment standard is outlined below the bullet and an example of the control measures (monitoring, deviation and verification) associated with that standard is provided in the subsequent columns. The establishments standard should reference any applicable sops or company manuals. The canadian food inspection agency will be auditing prerequisite programs at the sub-element level which may consist of a combination of bullet items (see Appendix II). During the development of their prerequisite programs, an establishment may combine bullet items within their respective programs.
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FSEP Manual - Appendix V
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Prerequisite programs - generic model Company name: xyz

* All of the variables x and y will be replaced with company specific information. * Where applicable, tasks for certain bullets will be divided by departments when generated by the operator. * The specific program requirements and specific information, where applicable, will have to be added to the what/how. * Details of information required is contained below.
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Bullet
Who: position or person doing the what
What/how: Duties, limits, forms completed and any references to additional manuals e.g. sanitation manual. It also documents How the what is carried out
When: (Frequency): How often the who does the what
Deviation: Procedures to be followed by the who when a deviation occurs, including corrective action
Deviation: The position x makes an assessment as to whether food safety has been compromised and records findings on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx The position x records the description of the deviation, the corrective action and the date of completion on form xxx. Where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx.
Verification: Includes who does the verification, how it is done and at what frequency. Ensures that the what is carried out.
Records: -what/how -systems check -corrective actions (If different from above)
Records: Form xxx Site plan
A 1.1.1-Building facility not located in close proximity to any environmental contaminants and the surrounding/roadways are free of debris and refuse, adequately drained and maintained to minimize environmental hazards. Standard - criteria associated with debris and refuse, possible contamination from neighbours, property drainage and maintenance/cleanliness of property. Site plan demonstrates building location and property layout.
Who: Position x
What/how: Walk around the building exterior and perform a visual inspection to ensure that, as per specific program requirements, the building facility not located in close proximity to any environmental contaminants and the surrounding/roadways are free of debris and refuse, adequately drained and maintained to minimize environmental hazards. The site plan from the blueprints is utilized and confirmed to be accurate. Records, signs/dates on form xxx.
When: Once per x
Verification: Once every x , the position y observes the position x in the performance of his monitoring function and reviews all records that have been completed since the last verification. All records are signed and dated by the position y at the time of verification. If deviations are encountered, an assessment is made , by the position y, as to whether food safety has been compromised and recorded on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx. The position y records the description of the deviation, the corrective action and the date of completion on form xxx.where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx.
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Bullet
Deviation: The position x makes an assessment as to whether food safety has been compromised and records findings on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx The position x records the description of the deviation, the corrective action the date of completion and on form xxx. Where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx.
Records: Form xxx Blueprint xxx
A 1.1.2- Building exterior designed, constructed and maintained to prevent entry of contaminants and pests, eg., no unprotected openings, air intakes are appropriately located, and the roof, walls and foundation are maintained to prevent leakage. Standard - description of or exterior building plan indicates material make-up and condition of the exterior of the building (includes roof, walls and foundation) and air intakes/vents. Criteria must address the need to prevent pest and contaminant entry into the building.
Who: Position x
What/how: Walk around the building and perform a visual inspection to ensure that, as per the specific program requirements, the building exterior is designed, constructed and maintained to prevent entry of contaminants and pests. The position x will check that there are no unprotected openings, air intakes are appropriately located, and the roof, walls and foundation are maintained to prevent leakage. In addition a check will be performed against the blueprints for the building exterior to ensure accuracy. Records, signs/dates on form xxx.
When: Once per x
Verification: Once every x , the position y observes the position x in the performance of his monitoring function and reviews all records that have been completed since the last verification. All records are signed and dated by the position y at the time of verification. If deviations are encountered, an assessment is made , by the position y, as to whether food safety has been compromised and recorded on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx. The position y records the description of the deviation, the corrective action and the date of completion on form xxx. Where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx.
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Bullet
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, sanitizer hand dips and boot dips/sprays which effectively controls the potential for cross contamination.
Standard - description of or interior building plan indicates the type and location of wash stations, sanitizer hand dips and boot dips/sprays within the establishment. Description must also include the term hands free and the fact that they are adequately trapped to drains. Criteria must also include strength of sanitary fluids and a requirement that they are adequately filled or operating appropriately.
Who: Position x
What/how: Tour the establishment and perform a visual inspection to ensure that, as per specific program requirements, 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 hand dips. A check is made against the blueprints to ensure accuracy. Records, signs/dates on form xxx.
When: Once per x
Verification: Once every x , the position y observes the position x in the performance of his monitoring function and reviews all records that have been completed since the last verification. All records are signed and dated by the position y at the time of verification. If deviations are encountered, an assessment is made , by the position y, as to whether food safety has been compromised and recorded on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx. The position y records the description of the deviation, the corrective action and the date of completion on form xxx.where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx.
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Bullet
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 coved to prevent contamination and facilitate cleaning. Standard - description of or interior building plan indicates the material make-up of floors, walls and ceilings. These materials need to meet all regulatory requirements and include coving, if necessary. Description of expected condition of floors, walls and ceilings to be included in the standard.
Who: Position x
What/how: Tour the establishment and perform a visual inspection to ensure that, as per specific program requirements, existing 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 coved to prevent contamination and facilitate cleaning. The blueprint is utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx Blueprints xxx
A 2.1.3- Floors, walls and ceilings composed of materials that are listed in the "reference listing of accepted construction materials, packaging materials and non-food chemical 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.
Standard - indicates that the materials used in the floors, walls and ceilings in the production areas are identified in the Reference Listing or have a letter of no objection by Health Canada. For new materials ordered (e.g. new construction) a description of how materials are ordered, how they are received and how the establishment ensures construction meets company specifications is needed.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, the blueprints reflect the actual conditions in the establishment and that floors, walls and ceilings composed of materials that are listed in the "reference listing of accepted construction materials, packaging materials and non-food chemical products", published by Agriculture and Agri-food Canada 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 check is made to ensure that the materials listed on the blueprints schedules are approved. For any new materials or construction a check for approval is made when blueprints are drafted. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 2.1.4- Floors sufficiently sloped to permit liquids to drain to trapped outlets. Standard - describes slope of floor necessary for adequate drainage (e.g. no pooling of water. Includes a description and/or drawing showing location of trapped drains in the establishment.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, floors are sufficiently sloped to permit liquids to drain to trapped outlets. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 2.1.5- Ceilings, overhead structures, stairs, and elevators designed, constructed and maintained to prevent contamination.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, ceilings, overhead structures, stairs, and elevators are maintained to prevent contamination. In the instances of new construction, ensures that ceilings, overhead structures, stairs, and elevators designed and constructed to prevent contamination. Records, signs/dates on form xxx.
When:
Once per x Or as per new design or
Construction
Standard - Describes the criteria for overhead structures, stairs and elevators to ensure they do not contaminate product. Description must include the condition required for them to be acceptable (e.g. no rust, flaking etc.).
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Bullet
A 2.1.6- Windows are sealed or equipped with close fitting screens and where there is a 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. Standard - description of or interior building plan indicates location and material make-up of all windows located in the processing areas of the establishment. Description should identify criteria for windows and include a requirement that they be tightfitting and/or adequately screened.
Who: Position x
What/how: Tours the establishment and performs a visual inspection utilizing the blueprints to ensure that, as per specific program requirements, windows are sealed or equipped with close fitting screens and where there is a 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. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 2.1.7- Doors have smooth, non-absorbent surfaces and are close fitting and self closing where appropriate. Standard - description of or interior building plan indicates location and material make-up of all doors (including curtains, employee doors, bay doors etc.) Description must identify criteria for condition of doors including tight fitting and self closing where required.
Who: Position x
What/how: Tours the establishment and performs a visual inspection utilizing the blueprints to ensure that, as per specific program requirements, all doors have smooth, non-absorbent surfaces and are close fitting and self closing where appropriate. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx Blueprints xxx Flow diagram xxx
A 2.1.8-Buildings 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 crosscontamination during the production process (e.g., employee work descriptions, allergen program, etc.). Where appropriate, blueprints and/or process flow diagrams are available. Standard - schematic diagram (form #4) outlines employee and product flows in the facility. Potential cross contamination points are to be identified for raw and finished product movements. Description should include specific points in the facility where job practices may result in cross contamination if specific operational job practices are not followed outside of normal GMPs. Description of allergen program needed, if applicable.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, the buildings 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. Blueprints and/or process flow diagrams are utilized and accuracy is checked. Records, signs/dates on form xxx
When: Once per x
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Bullet
Records: Form xxx Blueprint xxx Flow diagram xxx
A 2.1.9- Living quarters/areas where animals are kept are separated & do not open directly into food handling, processing, packaging areas. Physical and operational separation of incompatible operations are provided where crosscontamination may result. Standard - description of or interior building plan indicates location of living quarters, animal housing or other noncompatible areas (eg retail outlets). Criteria must describe the measures in place to prevent direct entry or contact between these areas and the processing handling and packaging areas.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, living quarters/areas where animals are kept are separated & do not open directly into food handling, processing, packaging areas. Also a tour and visual inspection is performed to ensure that, as per specific program requirements, physical and operational separation of incompatible operations are provided where cross-contamination may result. Blue prints and flow diagrams are utilized and checked for accuracy. Records, signs/dates on form xxx
When: Once per x
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Bullet
Records: Form xxx
A 2.2.1- Lighting is appropriate such that the intended production or inspection activity can be effectively conducted, does not alter food colour and meets the respective commodity standards. Standard - describes lux requirements for the establishment including location of inspection points. Criteria includes that the lights are operational.
Who: Position x
What/how: Tours the establishment and performs an inspection utilizing a light meter to ensure that, as per specific program requirements, lighting is appropriate such that the intended production or inspection activity can be effectively conducted, does not alter food colour and meets the respective commodity standards (standards are listed here). Records, signs/dates on form xxx
When: Once per x
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Bullet
Records: Form xxx
A 2.2.2- Light bulbs and fixtures located in areas where there is exposed food or packaging materials are of a safety type or are protected to prevent contamination of food in case of breakage. Standard - describes the protective coverings of lights. Criteria must include where they are needed and located in the facility.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, light bulbs and fixtures located in areas where there is exposed food or packaging materials are of a safety type or are protected to prevent contamination of food in case of breakage. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 2.3.1- Ventilation provides sufficient air exchanges to prevent unacceptable accumulations of steam, condensation or dust and to remove contaminated air. Filters are cleaned or replaced as appropriate. Standard - describes the criteria for unacceptable condensation, dust and accumulation of steam in the establishment. Air filters used in the facility must be described and identified . Criteria should address the condition of the filter and that the filters are in place, as required.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, ventilation provides sufficient air exchanges to prevent unacceptable accumulations of steam, condensation or dust and to remove contaminated air. Filters are cleaned or replaced as appropriate(insert specific information here). Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 2.3.2- In micro biologically sensitive areas positive air pressure is maintained. Standard - description of or interior building plan identifies micro biologically sensitive rooms in the facility where positive air pressure must be maintained (e.g. RTE room). Criteria must be associated with a flow of air out of the micro biologically sensitive room into the adjoining room.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, in micro biologically sensitive areas positive air pressure is maintained. The blueprint is utilized and a check for accuracy is made. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 2.3.3- Where required, air used as a processing technique (e.g. pneumatic conveying, air agitation air blows, air dryer , etc.) is appropriately sourced and treated (air intakes, filters, compressors), to reduce any source of contamination. Standard - description of areas where air is used during processing (e.g. Direct contact with product, packaging material or food contact equipment). Criteria must include condition of filters and a requirement that they are in place, if applicable.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, where required, air used as a processing technique is appropriately sourced and treated to reduce any source of contamination. The blueprint is utilized and checked for accuracy. The preventative maintenance program may be referenced here. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 2.4.1-Establishments are designed and constructed so that there is no crossconnection between the sewage system and any other waste effluent system in the establishment and they do not pass directly over or through production areas unless they are controlled to prevent contamination. These systems are equipped with functional traps and vents which do not emit odours.
Standard - description of or interior building plan indicates the flow and location of sewage pipes through the facility to ensure no cross contamination is possible. Installation of new drains are to follow the criteria set in bullet item A2.1.3. Criteria must include a description, location and condition of traps and vents (e.g. functioning properly).
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, that the establishment is designed and constructed so that there is no cross-connection between the sewage system and any other waste effluent system in the establishment and they do not pass directly over or through production areas unless they are controlled to prevent contamination. These systems are equipped with traps and vents that are functional and do not emit odours. The blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 2.4.2- Adequate facilities, equipment and containers that are clearly identified, leak proof and where appropriate, covered, are provided and maintained for the storage of waste and inedible material prior to removal from the establishment. Waste is removed and facilities and containers are cleaned and sanitized at an appropriate frequency to minimize contamination.
Standard - description of containers and rooms used for waste and inedible product are identified. Criteria includes condition of room and containers to prevent potential contamination (eg identified, leak proof, covered etc.). Criteria should also outline the requirement for clean facilities and containers and identify adequacy of number of containers and/or capacity of room to handle waste.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, adequate facilities, equipment and containers that are clearly identified, leak proof and where appropriate, covered, are provided and maintained for the storage of waste and inedible material prior to removal from the establishment. Waste is removed and facilities and containers are cleaned and sanitized at an x frequency to minimize contamination. Specific information on procedures (e.g. no overflowing containers, no product accumulation, etc.) container identification system and/or reference to the sanitation program is also included here. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 2.5.1- A separate facility is provided for the cleaning and sanitizing of equipment used for inedible materials. Standard - description of or interior building plan identifies location of rooms designated for cleaning and sanitizing inedible equipment only, if applicable. Criteria must describe how establishment prevents contamination of other equipment used in the facility (e.g. room is used for inedible only).
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, a separate facility is provided for the cleaning and sanitizing of equipment used for inedible materials only. No visible contamination of other equipment nor use of this room for any other purpose. The blueprint is utilized and accuracy is confirmed. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 2.5.2- Sufficient inedible areas are located, ventilated and, where necessary, refrigerated to ensure no cross contamination of edible product. Standard - description of or interior building plan identifies location of inedible room(s). Criteria must include ventilation and refrigeration requirements and address separation and adequacy (e.g. Capacity) of the inedible room.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, sufficient inedible areas are located, ventilated and, where necessary, refrigerated to ensure no cross contamination of edible product. The blueprint is utilized and accuracy is confirmed. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 2.5.3- Inedible product is denatured as per program requirements. Standard - describes the denaturant used for inedible product. Criteria includes how and when it is applied.
Who: Position x
What/how: Tours the inedible area(s) and performs a visual inspection to ensure that, as per specific program requirements, inedible product is denatured. Method of denaturing should be included here. . Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 3.1.1- Washrooms have hot and cold potable running water, soap dispensers, soap, sanitary hand drying equipment or supplies and a cleanable waste receptacle. Hand washing notices are posted in appropriate areas. Standard - describes the need for hot and cold water, waste receptacles, soap dispensers, soap and other sanitary hand drying equipment or supplies. Criteria must include the need for hot and cold running water, availability of soap and hand drying and capacity and cleanliness of waste receptacles. Requirement for hand washing notices are also to be indicated.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, washrooms have hot and cold potable running water, soap dispensers, soap, sanitary hand drying equipment or supplies and a cleanable waste receptacle. Hand washing notices are posted in appropriate areas. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 3.1.2- As required, washrooms, lunchrooms and change rooms are provided with adequate floor drainage, ventilation and are maintained in a manner to prevent contamination. They are separated from and do not open directly into processing areas. Standard - description of or interior building plan identifies location of washrooms, lunchroom and change rooms. Criteria must address condition and cleanliness, drainage and ventilation requirements of each room. Requirement to ensure adequate separation from processing rooms is indicated.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, washrooms, lunchrooms and change rooms are provided with adequate floor drainage, ventilation and are maintained in a manner to prevent contamination. They are separated from and do not open directly into processing areas. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 3.2.1- Equipment cleaning and sanitizing facilities are constructed of corrosion resistant materials capable of being easily cleaned, and are provided with potable water at temperatures appropriate for the cleaning and sanitizing chemicals used. They are adequately separated from food storage, processing and packaging areas to prevent contamination.
Standard - description of and/or interior building plan identifies location of rooms and cleaning equipment used specifically designated for washing and sanitizing (knives, buckets, etc.). Criteria to also indicate temperature requirement for cleaning and sanitizing fluids and what the facility does to prevent contamination during cleaning.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, equipment cleaning and sanitizing facilities are constructed of corrosion resistant materials capable of being easily cleaned, and are provided with potable water at temperatures appropriate for the cleaning and sanitizing chemicals used. They are adequately separated from food storage, processing and packaging areas to prevent contamination. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx
A 3.2.2- Cleaning and sanitizing equipment is designed for its intended use and is properly maintained. Standard - describes or lists equipment specifically used for cleaning and sanitizing. Criteria to describe maintenance and condition of this equipment. Also, includes the need to ensure that it is used as intended (designated brooms, brushes etc.) and effective in cleaning without contamination.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, cleaning and sanitizing equipment is designed for its intended use and is properly maintained. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx Water test records xxx
A 4.1.1- Water, ice and steam are analysed by the manufacturer at a frequency adequate to confirm its potability. Water from sources other than municipal supplies must be treated as necessary and tested to ensure potability. Water and ice potability records include: water source sampling site, analytical results, analyst and date. Water meets the requirements of Health Canada's "Guidelines for Canadian drinking water quality. Standard - description of how water, steam (culinary) and ice is used in the facility and the requirements for each (eg micro standard, etc.). Criteria to describe in detail the various sampling programs (e.g. sites tested).
Who: Position x
What/how: Performs a visual inspection to ensure that, as per specific program requirements, water, ice and steam are analysed at a frequency (specific frequencies are entered here) to confirm its potability. If water from sources other than municipal supplies is utilized a check on specific procedure (entered here) is made to ensure that water is treated as necessary and tested to ensure potability. Further a check is performed to ensure that records of testing are complete: water source sampling site, analytical results, analyst and date. Finally results are confirmed to ensure that they meet the requirements of Health Canada's "Guidelines for Canadian drinking water quality. Records, signs/dates on form xxx.
When: Once per x
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Bullet
Records: Form xxx Water treatment records xxx
A 4.1.2- Boiler feed water and any water chemically treated, is monitored and controlled to deliver the desired concentration and to prevent contamination. Water treatment records include: method of treatment, sample site, analytical result, analyst and date. Standard - description of boilers used and any other chemically treated processes (e.g. chlorinators). Criteria to identify concentration levels and water treatment checks associated with boilers and chlorinators. .
Who: Position x
What/how: Performs a visual inspection to ensure that, as per specific program requirements, boiler feed water and any water chemically treated, is monitored and controlled to deliver the desired concentration and to prevent contamination (procedures, chemicals, etc., are entered here). A visual check of the water test records is performed to ensure that the records include: method of treatment, sample site, analytical result, analyst and date. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 4.1.3- There are no crossconnections between potable and non-potable water supplies. Standard - description of or interior building plan identifies potable and non potable water lines if applicable. Criteria to describe new construction and reflects the requirements of bullet item a2.1.3.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, there are no cross-connections between potable and non-potable water supplies. The blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 4.1.4- All hoses, taps or other similar sources of possible contamination are designed to prevent backflow or back siphonage. Standard - description of hoses and/or taps used in facility which may result in back flow or back siphonage. Criteria to include the types of back flow preventers used and address that they are in place and functional.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, all hoses, taps or other similar sources of possible contamination are designed to prevent back-flow or back siphonage. The blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 4.1.5- Where filters are used they are kept effective and maintained in a sanitary manner. Standard - description of and location of water filters used in the facility. Criteria to address condition of filters and that they are in place.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, where filters are used they are kept effective and maintained in a sanitary manner (information from the preventative maintenance and/or sanitation programs may be included here). The blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 4.1.6- The volume, temperature and pressure of the potable water/steam are adequate for all operational and cleanup demands. Standard - description of the volume, temperature and pressure needs of the establishment for steam and water used during processing and sanitation. Criteria to outline how they are being maintained during use.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, the volume, temperature and pressure of the potable water/steam are adequate for all operational and cleanup demands (specific numbers for vol. /temp. /press. Are entered here) the blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 4.1.7- Where it is necessary to store water, storage facilities are adequately designed, constructed, and maintained to prevent contamination. e.g. covered. Standard - description of or interior building plan identifies location of storage tanks associated with water used during processing or sanitation, if applicable. Criteria to include sampling programs (e.g. micro sampling) to ensure no contamination.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, where it is necessary to store water, storage facilities are adequately designed, constructed, and maintained to prevent contamination. The blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Bullet
A 4.1.8- Re-circulated water is treated, monitored and maintained as appropriate for the intended purpose and has a separate distribution system which is clearly identified. Standard - description of water which has been re-circulated and treated, if applicable. Criteria to include sampling programs (e.g. micro sampling) and water changes to ensure no contamination.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, recirculated water is treated, monitored and maintained as appropriate for the intended purpose and has a separate distribution system which is clearly identified. ( the specific information is entered here including method of treatment, method of monitoring, and recording). The blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx
B 1.1.1- The manufacturer verifies that carriers are suitable for the transportation of food. For example: 1) carriers are inspected by the manufacturer on receipt and prior to loading to ensure they are free from contamination and suitable for the transportation of food, and/or 2) the manufacturer has a program in place to demonstrate the adequacy of cleaning and sanitizing e.g. for bulk carriers a written cleaning and sanitizing procedure is available.
Standard - description of carriers used for receiving and shipping. Criteria defines the condition of the carriers prior to loading or receiving. Cleaning program for carriers to be outlined and for carriers not under control of the establishment, cleaning specs have been provided and either a wash ticket for each load or letter of guarantee has been provided. For bulk carriers, criteria must include condition of hoses, inlets and outlets and include tanker seals, if required.
Who: Position x
What/how: Inspects each carrier to ensure that on receipt and prior to loading they are free from contamination and suitable for the transportation of food, as per the specific program requirements. Records, signs/dates on form xxx. Performs a visual inspection to ensure that, as per specific program requirements, a program in place to demonstrate the adequacy of cleaning and sanitizing (specific information from the sanitation program may be included here). Records, signs/dates on form xxx.
When: Once per x
Position x
Once per x
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Records: Form xxx
B 1.1.2- Carriers are loaded, arranged and unloaded in a manner that prevents damage and contamination of the food and packaging materials.
Standard - description of how carriers are to be loaded and unloaded by receivers and shippers. Criteria must describe specific product handling conditions that receivers and shippers must adhere to (e.g. no stacking, secured with bar etc.) .
Who: Position x
What/how: Performs a visual observation of loading/unloading to ensure that, as per specific program requirements, carriers are loaded, arranged and unloaded in a manner that prevents damage and contamination of the food and packaging materials. Records, signs/dates on form xxx.
When: Once per x
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B 1.1.3- Incoming materials (food, non-food, packaging) are received in an area separate from processing area. Standard - description of or interior building plan identifies area where food, non-food and packaging is received. Criteria must indicate that they are not received through doors which enter directly into processing rooms.
Who: Position x
What/how: Performs a visual observation of receiving to ensure that, as per specific program requirements, incoming materials (food, nonfood, packaging) are received in an area separate from processing area. The blueprint is utilized and confirmed to be accurate. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx
B 1.2.1-Ingredients requiring refrigeration are transported at a regulated and/or acceptable temperature to ensure the production of safe food and are appropriately monitored. Frozen ingredients are transported at temperatures that do not permit thawing.
Standard - describes which ingredients require refrigeration (e.g. frozen vs fresh). Criteria outlines the temperature requirements for the receiving carriers, incoming ingredients, where required. For frozen ingredients, the criteria must define no evidence of thawing.
Who: Position x
What/how: Performs a visual observation carriers requiring refrigeration of either fresh or frozen product to ensure that, as per program requirements (insert specific requirements here), ingredients requiring refrigeration are transported a regulated and/or acceptable temperature to ensure the production of safe food. Also ensures that monitoring of temperatures during transport (specific procedure inserted here) are being completed. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx
B 1.2.2-Finished product is transported under conditions to prevent damage or deterioration.

Standard - describes which finished product(s) require refrigeration (e.g. frozen vs fresh) and conditions necessary for transporting finished product. Criteria outlines the temperature requirements for carriers, and product. Criteria outlines the temperature requirements for the shipping carriers as well as the finished product. For frozen product, the criteria must define no evidence of thawing. Criteria is described for organoleptic checks of product.
Who: Position x
What/how: Performs a visual observation carriers requiring refrigeration of either fresh or frozen product to ensure that, as per program requirements (insert specific requirements here), finished products requiring refrigeration are transported a regulated and/or acceptable temperature to ensure the production of safe food. Also ensures that monitoring of temperatures during transport (specific procedure inserted here) are being completed. In addition carriers are inspected for structural condition. All findings are recorded on form xxx.
When: Once per x
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B 2.1.1- Ingredients requiring refrigeration are stored and prepared at a regulated and/or acceptable temperature to ensure the production of safe food and are appropriately monitored. Frozen ingredients are stored at temperatures that do not permit thawing.
Standard - describes which ingredients require refrigeration (e.g. frozen vs fresh) and location of stored ingredients. Criteria outlines the temperature requirements for storage rooms and processing rooms, if applicable. For frozen ingredients, the criteria must define no evidence of thawing.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, ingredients requiring refrigeration are stored and prepared at a regulated and/or acceptable temperature to ensure the production of safe food and that frozen ingredients are stored at temperatures that do not permit thawing. (Specific areas and temperatures are inserted here). The blueprints are utilized and checked for accuracy. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx
B 2.1.2-Ingredients, and packaging materials are handled , stored and prepared in a manner to prevent damage and/or contamination (eg., material falling on floor, allergen control). Where appropriate, rotation is controlled.
Standard - description of ingredients and packaging materials that are stored. Criteria defines conditions for (e.g. allergens,) storing and preparing ingredients and packaging materials. Rotation methods are to be fully described.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, ingredients and packaging materials are handled and stored in a manner to prevent damage and/or contamination. Where appropriate, rotation is controlled (enter specific information on rotation here). Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx
B 2.1.3 Incoming materials are inspected at receiving, where possible, to ensure that the purchasing specifications have been met. Letters of Guarantee are on file for any incoming materials for which these letters are required or where desired to ensure purchasing specifications are met. Where organoleptic inspections are not effective as a means of confirming material acceptability for these materials, Certificates of Analysis or supplier audits may be used as a means to verify the commitments made in the Letters of Guarantee. Standard - identifies the specifications by which the acceptability of incoming materials received will be determined (e.g. temperature, condition of product/packaging, approved supplier list etc.)
Who: Position
What/how: Performs an organoleptic assessment of incoming materials at receiving to ensure that, as per program requirements, the purchasing specifications have been met. Letters of guarantee are on file for any incoming materials for which these letters are required or where desired to ensure purchasing specifications are met or where organoleptic inspections are not effective as a means of confirming material acceptability for these materials. Certificates of analysis or supplier audits may be used as a means to confirm the commitments made in the letters of guarantee. Records, signs/dates on form xxx. *There may be specific program requirements that will require control as a critical control point within a HACCP plan e.g. E.coli 0157:H7
When: Once per x
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Records: Form xxx Materials List xxx
B 2.2.1-All non-food chemicals, water treatment chemicals, boiler treatment chemicals, chemicals for sanitation, pesticides, coatings, paints, chemicals, lubricants and other materials used for food contact surfaces are listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products, published by Agriculture and CFIA or the manufacturer has a letter of no objection from Health Canada. Standard - identifies a list of chemicals, pesticides, paints, lubricants etc. coming into contact with food surfaces. Indicates that they are listed in the reference listing or have a letter of no objection by health Canada. For new chemicals ordered a description of how they are ordered and received is included.
Who: Position x
What/how: Perform a visual inspection to ensure that, as per specific program requirements, all non-food chemicals, water treatment chemicals, boiler treatment chemicals, chemicals for sanitation, pesticides, coatings, paints, chemicals, lubricants and other materials used for food contact surfaces are listed in the reference listing of accepted construction materials, packaging materials and non-food chemical products, published by agriculture and agri-food Canada or the manufacturer has a letter of no objection from health Canada. Ensure that all lists of materials are current and accurate and check against materials stored in the establishment. Also ensure that protocol for ordering new chemicals (insert specific information here) is being respected. Records, signs/dates on form xxx.
When: Once per x
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B 2.2.2- Chemicals are received and stored in a dry, adequately ventilated area which is designed such that there is no possibility for cross contamination of food or food contact surfaces.
Standard - description of or interior building plan indicates where chemicals are received and stored in the facility. Criteria must detail how they are to be stored (e.g. No spillage, covered containers etc.), ventilation of the room and separation at receiving.
Who: Position x
What/how: Perform a visual inspection to ensure that, as per specific program requirements, chemicals are received and stored in a dry, adequately ventilated area which is designed such that there is no possibility for cross contamination of food or food contact surfaces. The blueprint is utilized and confirmed for accuracy. Records, signs/dates on form xxx.
When: Once per x
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B 2.2.3- Where required for ongoing use in food handling areas these chemicals are stored in a manner that prevents contamination of food, food contact surfaces, or packaging materials.
Standard - description of which chemicals are used for ongoing use and how they are used. Criteria describes where and how these chemicals will be stored and conditions for storage to prevent contamination (e.g. labelling) .
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, where required for ongoing use in food handling areas (specific areas as per the blueprint are inserted here) these chemicals are stored in a manner that prevents contamination of food, food contact surfaces, or packaging materials. The blueprint is utilized and accuracy confirmed. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx Training List xxx
B 2.2.4- Chemicals are stored and mixed in clean, correctly labelled containers and dispensed and handled only by authorized and properly trained personnel.
Standard - description of how chemicals are handled and which trained personnel are responsible for mixing. Criteria describes containers used for storage and mixing and defines that they are clean and labelled appropriately.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, chemicals are stored and mixed in clean, correctly labelled containers and dispensed and handled only by authorized and properly trained personnel. The authorized personnel are checked against the list from the training program. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx
B 2.3.1-Finished product is stored, rotated and handled under conditions to prevent damage or deterioration.
Standard - describes which finished product(s) require refrigeration (e.g. frozen vs fresh) and conditions necessary for storing finished product (e.g. off the floor, no damage, covered etc.). Criteria outlines the temperature requirements for storage rooms. For frozen product, the criteria must define no evidence of thawing. Rotation methods are to be fully described.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, finished product handled and stored in a manner to prevent damage and/or contamination. Where appropriate, rotation is controlled (enter specific information on rotation here). Records, signs/dates on form xxx.
When: Once per x
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B 2.3.2- Returned defective or suspect product is clearly identified and isolated in a designated area for appropriate disposition.
Standard - description of how returned, defective or suspect product is received and handled by the establishment. Criteria describes how they are identified, isolated, controlled, reworked or disposed by the establishment.
Who: Position x
What/how: Performs a visual inspection to ensure that, as per specific program requirements, returned defective or suspect product is clearly identified and isolated in a designated area for appropriate disposition. The blueprint is utilized to confirm the location of the designated area. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx Equipment list Blueprint xxx
C 1.1.1-Equipment and/or utensils are designed, constructed and installed; - to ensure that it is capable of delivering the requirements of the process; -accessible for cleaning, sanitizing, maintenance and inspection; -preventing contamination of the product during operations; -permits proper drainage and where appropriate, is connected directly to drains; -smooth, non corrosive, non absorbent, non toxic, free from pitting, cracks and crevices where there are food contact surfaces.
Standard - identifies equipment and utensils used in the establishment. Indicates that they are adequate for the process, accessible for cleaning, maintenance and inspection, appropriately drained or connected to a drain and will not contaminate during operation. Criteria indicates that the equipment is smooth, non corrosive, non absorbent, non toxic, and free from pitting, cracks and crevices. Criteria also outlines how new equipment is ordered and how it is installed.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, equipment and/or utensils are designed, constructed and installed; to ensure that it is capable of delivering the requirements of the process; Accessible for cleaning, sanitizing, Maintenance and inspection; preventing contamination of the product during operations; permits proper drainage and where appropriate, is connected directly to drains; smooth, non corrosive, non absorbent, non toxic, free from pitting, cracks and crevices where there are food contact surfaces. The equipment list and the blueprints are utilized and confirmed to be an accurate reflection of the plant conditions. Records, signs/dates on form xxx.
When: Once per x
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C 1.1.2- where necessary, equipment is exhausted to the outside to prevent excessive condensation.
Standard - identifies which equipment is exhausted to the outside. Criteria describes exhaust expectations.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, where necessary, equipment is exhausted to the outside to prevent excessive condensation. The blueprint is utilized and accuracy is confirmed. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx
C 1.1.3- Equipment and utensils used to handle inedible material are not used to handle edible material and are clearly identified..
Standard - lists equipment and utensils used to handle inedible material. Criteria outlines how they are to be used and how they are kept separate (e.g. Labelled or colour coded)l from other equipment used in the facility.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, equipment and utensils used to handle inedible material are not used to handle edible material and are clearly identified (insert method of identification here). Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx Preventative maintenance Program Equipment List xxx
C 1.2.1-The manufacturer has an effective written preventative maintenance program to ensure that equipment that may impact on food safety, functions as intended and that no physical or chemical hazard potentials result. This includes: -a list of equipment requiring regular maintenance. -the maintenance procedures and frequencies, eg., equipment inspection, adjustment and parts replacements are based on the equipment manufacturers manual or equivalent, or are based on operating conditions that could affect the condition of the equipment. -reason for the activity. Standard - identifies equipment requiring regular maintenance. Describes how the preventative maintenance program is delivered in the facility including a schedule of conducting preventative maintenance tasks. Criteria describes procedures for performing each maintenance task.
Who: Position x
What/how: Conducts preventative maintenance task as per preventative maintenance manual. Performs a visual inspection to ensure that equipment is functional and no physical or chemical hazard potentials exist. Preventative maintenance tasks are documented and frequencies are based on the equipment manufacturers manual or equivalent. Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx Equipment calibration list xxx
C 1.2.2-The manufacturer has an effective calibration program for equipment monitoring and/or controlling devices that may impact on food safety.
Who: Position x
What/how: Conducts calibration tasks as per calibration manual. Performs calibration to ensure that equipment is properly calibrated and that no physical or chemical hazard potentials exist. Calibration tasks are documented and frequencies are based on the equipment manufacturers manual or equivalent. Records, signs/dates on form xxx
When: Once per x
Standard - identifies food safety equipment requiring regular calibration checks. Describes how the calibration checks are conducted. Criteria describes procedures for performing each calibration check.
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Records: Form xxx Training program xxx training list xxx
D 1.1.1-The manufacturer has a written training program for employees which includes: -appropriate training in personal hygiene and hygienic handling of food at the beginning of their employment; and is - reinforced and updated at appropriate intervals.
Who: Position x
What/how: Performs a visual inspection of the training program, training lists and personnel to ensure that, as per specific commodity requirements, the written training program for employees is in place and functional. This includes confirmation that the program includes: Appropriate training in personal hygiene and hygienic handling of food at the beginning of their employment; and is reinforced and updated at appropriate intervals(insert interval here). Records, signs/dates on form xxx
When: Once per x
Standard - identifies how employees are trained for good manufacturing practices. Procedures must indicate when they are trained (e.g. beginning of employment, yearly reinforcement etc.). Criteria includes all training material used for training individuals. If applicable, identifies which professional organization trained them.
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Records: Form xxx Training program xxx training List xxx
D 1.2.1-Training is appropriate for the complexity of the manufacturing process and the tasks assigned, (eg., personnel are trained to understand the importance of the work/task performed to ensure the integrity of the HACCP system including the procedures to be followed for monitoring, the action to be taken if the standard is not met, procedures for verification and the records to be kept. Personnel must understand the critical control points for which they are responsible, the critical limits, the procedures to be followed if limits are not met and the records to be kept. Training is reinforced and updated at appropriate intervals.
Who: Position x
What/how: Performs a visual inspection of the training program, training lists and personnel to ensure that, as per specific commodity requirements, training is appropriate for the complexity of the manufacturing process and the tasks assigned. Also to confirm that personnel are trained to understand the importance of the critical control points for which they are responsible, the critical limits, the procedures for monitoring, the action to be taken if the limits are not met and the records to be kept. Records, signs/dates on form xxx
When: Once per x
Standard - identifies how employees are trained for HACCP system tasks, including critical control points. Criteria includes all training material used for training individuals. If applicable, identifies which professional organization trained them.
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D 1.2.2 -Personnel responsible for maintenance of equipment impacting on food safety, have been appropriately trained to identify deficiencies that could affect product safety and to take the appropriate corrective action. Individuals performing maintenance on specific equipment are appropriately trained. Training is reinforced and updated at appropriate intervals.
Who: Position x
What/how: Performs a visual inspection of the training program, training lists and personnel to ensure that, as per specific commodity requirements, personnel responsible for maintenance of equipment impacting on food safety, have been appropriately trained to identify deficiencies that could affect product safety and to take the appropriate corrective action. Individuals performing maintenance on specific equipment are appropriately trained. Records, signs/dates on form xxx
When: Once per x
Standard - identifies how employees are trained for conducting maintenance tasks. Criteria includes all training material used for training individuals and expectations for qualifications (e.g. millrights). If applicable, identifies which professional organization trained them.
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Deviation: The position x makes an assessment as to whether food safety has been compromised and records findings on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx The position x records the description of the deviation, the corrective action and the date of completion on form xxx. Where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx. Deviation: The position x makes an assessment as to whether food safety has been compromised and records findings on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx The position x records the description of the deviation, the corrective action and the date of completion on form xxx. Where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx.
D 1.2.3 -Personnel and supervisors responsible for the sanitation program are appropriately trained to understand the principles and methods required for effective cleaning and sanitizing. Training is reinforced and updated at appropriate intervals. Standard - identifies how employees and supervisors are trained for conducting sanitation tasks. Criteria includes all training material used for training individuals and/or identifies which professional organization trained them.
Who: Position x
What/how: Performs a visual inspection of the training program, training lists and personnel to ensure that, as per specific commodity requirements, personnel responsible for the sanitation program are appropriately trained to understand the principles and methods required for effective cleaning and sanitizing. Records, signs/dates on form xxx
When: Once per x
Verification: Once every x , the position y observes the position x in the performance of his monitoring function and reviews all records that have been completed since the last verification. All records are signed and dated by the position y at the time of verification. If deviations are encountered, an assessment is made , by the position y, as to whether food safety has been compromised and recorded on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx. The position y records the description of the deviation, the corrective action and the date of completion on form xxx. Where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx. Verification: Once every x , the position y observes the position x in the performance of his monitoring function and reviews all records that have been completed since the last verification. All records are signed and dated by the position y at the time of verification. If deviations are encountered, an assessment is made , by the position y, as to whether food safety has been compromised and recorded on form xxx. If food safety has been compromised the product is held, tested and subsequently released, reworked or destroyed and recorded on form xxx. The position y records the description of the deviation, the corrective action and the date of completion on form xxx. Where required, preventative corrective actions are developed by performing a root cause analysis, describing the preventative measures, date for completion and person responsible and is recorded on form xxx.
D 1.2.4-Additional training is provided as necessary to ensure current knowledge of equipment and process technology eg., specific technical training, apprenticeship programs etc. Standard - identifies how employees are trained for specialized equipment/tasks (e.g. retort operators). Criteria includes all training material used for training individuals and/or identifies which professional organization trained them.
Who: Position x
What/how: Performs a visual inspection of the training program, training lists and personnel to ensure that, as per specific commodity requirements, personnel receive additional training as necessary to ensure current knowledge of equipment and process technology. Records, signs/dates on form xxx
When: Once per x
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D 2.1.1-The manufacturer has and enforces a policy to ensure good personal hygiene and hygienic behaviour and habits must be followed to prevent contamination of food products: Hand washing/sanitizing, protective clothing, hygienic practices (no food, gum, tobacco), procedures to prevent cross contamination during production. Standard - identifies and describes required employee practices in the facility. Criteria identifies the need for washing/sanitizing, clothing, hygienic practices and others.
Who: Position x
What/how: Performs a visual inspection of all employees to ensure they exhibit good personal hygiene and hygienic behaviour and habits such as adequate hand washing/sanitizing, protective clothing, hygienic practices (no food, gum, tobacco)(insert specific protocols here). Records, signs/dates on form xxx
When: Once per x
D 2.1.2- Building and property is secure. Access of personnel and visitors is controlled to prevent contamination. Standard - describes how the establishment controls entry of visitors into the processing facility (eg secured access). Criteria identifies responsible individuals for receiving visitors and ensuring they follow all plant requirements. Ensures building is secure.
Who: Position x
What/how: Ensures Visitor signs in and accompanies visitor throughout establishment to ensure they are adhering to plant requirements. Records, signs/dates on logbook Ensures access of personnel and visitors is controlled to prevent contamination.. Records, signs/dates on form xxx.
When: Once per x
Records: Form xxx Employee flow Diagram xxx
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D 2.2.1- The manufacturer has and enforces a policy to prevent personnel known to be suffering from, or known to be carriers of a disease transmissible through food, from working in food handling areas. Standard - describes how the establishment controls employees who are carriers of transmissible diseases
Who: Position x
What/how: Performs a visual inspection of the training program, training lists and personnel in actual working environment to ensure that, as per specific commodity requirements, personnel known to be suffering from, or known to be carriers of a disease transmissible through food are prevented from working in food handling areas.(insert specific protocols here). Records, signs/dates on form xxx
When: Once per x
D 2.2.2- The manufacturer requires that employees advise management when they are suffering from a communicable disease likely to be transmitted through food. Standard - describes how the establishment controls employees who are carriers of transmissible diseases. Criteria indicates that employees notify management when infected.
Who: Position x
What/how: Performs a visual inspection of the training program, training lists to ensure that, as per specific commodity requirements, employees advise management when they are suffering from a communicable disease likely to be transmitted through food (insert specific protocols here). Records, signs/dates on form xxx
When: Once per x
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D 2.2.3- Employees having open cuts or wounds do not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering, eg., rubber gloves. Standard - describes expectations for employees with cuts or wounds. Criteria to outline use of gloves or moving employees to another job so that potential contamination is minimized.
Who: Position x
What/how: Conducts a walkabout to ensure employees do not have open cuts or wounds while handling food or food contact surfaces unless the injury is completely protected by a secure waterproof covering (insert specific protocols here). Records, signs/dates on form xxx
When: Once per x
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Records: Form xxx Sanitation program xxx
E 1.1.1- The manufacturer has a cleaning and sanitizing program for all equipment (cop & cip) which includes: chemicals and concentration used, temperature requirements, procedures for cleaning and sanitizing and disassembly and assembly instructions.
Standard - lists all equipment to be cleaned including CIP and COP. Describes how sanitation of equipment is conducted in the establishment (include how chemicals are mixed and dispensed). Describes how each sanitation task is conducted and includes sanitation schedule, equipment disassemby/assembly water temperature requirements, chemicals used and chemical concentration required. Equipment swabbing programs are to be detailed. Criteria to be detailed for inspection of equipment. Note: mid-shift and between product clean-ups (e.g. allergen to non-allergen) to be included.
Who: Position x
What/how: Performs a visual inspection of the sanitation program and personnel in actual working environment to ensure that, as per specific commodity requirements, a cleaning and sanitizing program for all equipment clean out of place and/or clean in place which includes: chemicals and concentration used, temperature requirements, procedures for cleaning and sanitizing and disassembly and assembly instructions.(insert any additional specific protocols here). Records, signs/dates on form xxx.
When: Once per x
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Records: Form xxx Sanitation program xxx
E 1.1.2-The manufacturer has a cleaning and sanitation program for premises, production and storage areas. Special sanitation and housekeeping procedures required during production are specified. Standard - identifies floors, walls, ceilings, overheads etc. that are to be cleaned. Describes how sanitation of premises is conducted in the establishment (include how chemicals are mixed and dispensed). Describes how each sanitation task is conducted including water temperature requirements, chemicals used and chemical concentrations required. Premises swabbing programs are to be detailed. Criteria to be detailed for inspection of floors, walls, ceilings, etc. Note: special housekeeping requirements are to be included.
Who: Position x
What/how: Performs a visual inspection of the sanitation program and personnel in actual working environment to ensure that, as per specific commodity requirements, a cleaning and sanitizing program for premises, production and storage areas. (Insert any additional specific protocols here). Special sanitation and housekeeping procedures required during production are specified. (Insert any additional specific protocols here). Records, signs/dates on form xxx
When: Once per x
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Records: Form xxx
E 1.1.3-Where required, operations begin only after sanitation requirements are met. Standard - identifies how preoperational inspections are conducted. Criteria . Premises and equipment swabbing programs are to be detailed. Criteria to address inspection of premises and equipment prior to operation.
Who: Position x
What/how: Tours the establishment and performs a visual inspection to ensure that, as per specific program requirements, operations begin only after sanitation requirements are met (pre-operational inspection). Records, signs/dates on form xxx
When: Once per x
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Records: Form xxx Pest control program xxx Pest control reports xxx
E 2.1.1-There is an effective written pest control program for the premises and equipment that includes: -The name of the person at the manufacturer assigned responsibility for pest control -Where applicable, the name of the pest control company or the name of the person contracted for the pest control program -Outline how pests are controlled in the establishment -The list of chemicals used, the concentration in accordance with label instructions, the location where applied, method and frequency of application .-A map of pest control devices which are monitored to ensure that the needs of the establishment are met. Standard - describes pest control program including controls for rodents, insects, birds, pets etc. Criteria must describe how monitoring is conducted by the establishment or outside contractor. Also includes applicable pest control devices and their locations (eg. maps) and chemical application, if applicable.
Who: Position x
What/how: Performs a visual inspection of the pest control program to ensure that, as per specific commodity requirements, there is an effective written pest control program for the premises and equipment that includes checking that the following are current and accurately reflect the conditions within the establishment: the name of the person at the manufacturer assigned responsibility for pest control, or Where applicable, the name of the pest control company or the name of the person contracted for the pest control program, The list of chemicals used, the concentration in accordance with label instructions, the location where applied, method and frequency of application and the map of pest control devices.(insert any additional specific protocols here). Evidence of any pests within the establishment on reports constitutes a deviation. Records, signs/dates on form xxx
When: Once per x
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Records: Form xxx Recall program xxx Referenced documents xxx
F 1.1.1-The manufacturer has an effective health and safety recall program which will include: -tracking, analysis, actions taken & records of product complaints -the person or persons responsible e.g. recall co-ordinator(s) -the roles and responsibilities for co-ordination and implementation of a recall -methods to identify, locate and control recalled product -a requirement to investigate other products that may be affected by the hazard and that should be included in the recall -procedure for monitoring the effectiveness of the recall e.g., effectiveness check to the appropriate level of distribution specified in the recall notice -procedures to verify the capability of the program to rapidly identify and control a code lot of potentially affected product and reconcile the amount of product produced, in inventory and in distribution. Deficiencies are identified and corrected Standard - describes how recall program works in the establishment including corporate responsibilities, if applicable.
Who: Position x
What/how: Performs a visual inspection of the recall program to ensure that, as per specific commodity requirements, it is current and functional and that it includes: tracking, analysis, actions taken & records of product complaints, the person or persons responsible eg., recall co-ordinator(s) (insert specific information here or reference), the roles and responsibilities for co-ordination and implementation of a recall, methods to identify, locate and control recalled product (insert specific information here or reference), a requirement to investigate other products that may be affected by the hazard and that should be included in the recall, procedure for monitoring the effectiveness of the recall (insert specific information here or reference), procedures to verify the capability of the program to rapidly identify and control a code lot of potentially affected product and reconcile the amount of product produced, in inventory and in distribution (insert specific information here or reference) and finally a check to ensure deficiencies are identified and corrected. Records, signs/dates on form xxx
When: Once per x
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F 1.1.2- Immediate notification of the director, canadian food inspection agency in the region where the manufacturer is located. In some cases this may be through the regulatory agency having jurisdiction. This notification includes the following: -amount of product produced, in inventory and distributed -name, size, code or lot numbers of food recalled -area of distribution of product eg., local, national, international -reason for the recall Standard - describes how the CFIA is notified should a recall be initiated. Criteria should include the information to be provided and up-to-date CFIA contact information (e.g. Area Recall Coordinator).
Who: Position x
What/how: Performs a visual inspection of the recall program to ensure that, as per specific commodity requirements, immediate notification of the director, canadian food inspection agency in the region where the manufacturer is located (insert specific information here or reference). A check is performed to ensure that this notification includes the following: amount of product produced, in inventory and distributed, The name, size, code or lot numbers of food recalled, the area of distribution of product, and the reason for the recall (insert specific information here or reference). Records, signs/dates on form xxx
When: Once per x
2006-07-06
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Records: Form xxx Recall program xxx Referenced documents xxx :
F 1.2.1- Each prepackaged food has permanent, legible code marks or lot numbers on the packages. -the code identifies the establishment, the day, month and year in which the food was produced. -code marks used and the exact meaning of the code are available. -where used, case codes are legible and represent the container code within. Standard - describes code markings and how they are applied on finished product. Criteria outlines the requirements and describes how they should be legible and be representative of the product in the container. F 1.2.2- For each lot of product, the manufacturer must have: -records of customer names, addresses and telephone numbers -records of production, inventory and distribution Standard - provides lists of customers and their location and telephone numbers. Identifies records of production and any other information required in the event of a recall. Criteria indicates the need for accuracy.
Who: Position x
What/how: Performs a visual inspection of the recall program related to codes and packaging to ensure that, as per specific commodity requirements, each prepackaged food has permanent, legible code marks or lot numbers on the packages, the code identifies the establishment, the day, month and year in which the food was produced, code marks used and the exact meaning of the code are available (Insert specific information here or reference), and where used, case codes are legible and represent the container code within. Records, signs/dates on form xxx
When: Once per x
Who: Position x
What/how: Performs a visual inspection of the recall program related to invoicing, production and inventory to ensure that, as per specific commodity requirements, for each lot of product, there a current and complete Records of customer names, addresses and telephone numbers and that the records of production, inventory and distribution by lot are available for the lot tested (insert specific information here or reference). Records, signs/dates on form xxx
When: Once per x
2006-07-06
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Revised January 29, 2005
2006-07-06
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Appendix V Food Safety Enhancement Program Prerequisite Programs - Generic Model

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Appendix V Food Safety Enhancement Program Prerequisite Programs - Generic Model

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APPENDIX V Food Safety Enhancement Program Prerequisite Programs - Generic Model

APPENDIX V Food Safety Enhancement Program Prerequisite Programs - Generic Model

FSEP Manual - Appendix V

Prerequisite programs - generic model Company name: xyz

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what

When: Once per x

FSEP Manual - Appendix V

Who: position or person doing the what

When: (Frequency): How often the who does the what