Processed Products Regulations (C.R.C., c. 291)

14.1 and 14.2 [Repealed, SOR/87-372, s. 2]

15. Every operator of a registered establishment shall maintain and operate the establishment in accordance with sections 16 to 19.

• 16. (1) The building, equipment and utensils and all other physical facilities of a registered establishment shall be maintained in a sanitary condition that prevents contamination of a food product.

• (2) Every registered establishment shall be operated in accordance with the sanitation program referred to in subsection 10(2).

• (3) [Repealed, SOR/2006-221, s. 6]

• (4) A registered establishment shall have notices posted in prominent places instructing employees engaged in the preparation, packaging, marking, storing or other handling of a food product to clean their hands immediately after using toilet facilities.

• (5) In a registered establishment, no material or coating shall be used in repairing the walls, ceilings, floors, doors, windows and other parts of any area in which food products are prepared, packaged, marked, stored or otherwise handled unless it is durable and free of any noxious constituent.

• (6) Product sorting and inspection working surfaces in a registered establishment shall have a minimum illumination of 540 lx.

• (7) All lavatories, sinks and drains in a registered establishment shall be maintained in a manner that prevents any odours or fumes therefrom from pervading any room where food or food products are prepared, packaged, marked, stored or otherwise handled.

• (8) The operator of a registered establishment shall maintain an effective and safe rodent and insect control program and shall exclude dogs, cats and other pets from the establishment.

• (9) Any detergent, sanitizer or other chemical agent in a registered establishment shall be properly labelled, stored and used in a manner that prevents contamination of a food product or a food product contact surface.

• (10) Container cleaning equipment in a registered establishment shall be operated in a manner that ensures that containers used for food, when cleaned, are free from foreign material.

• (11) Equipment and utensils used to handle inedible or contaminated materials in a registered establishment shall be so identified and shall not be used to handle edible products.

• (12) No food product and no substance used in the preparation, packaging or other handling of a food product in a registered establishment shall be exposed to a source of contamination.

• (13) No fruit or vegetable and no other food intended for use as an ingredient of a processed product in a registered establishment shall be maintained at a temperature and humidity that may cause that food to deteriorate or become unsuitable for human consumption.

• (14) No food product shall be allowed to come into contact with anything in a registered establishment that might adversely affect the quality, colour or appearance of the product.

• (15) Where steam is used in the processing of a food product in a registered establishment, the steam shall be generated from potable water.

• (16) In a registered establishment, raw materials intended for use in a food product shall be washed as needed to remove soil or other contamination.

• (17) Raw materials intended for use in a food product shall be inspected, sorted and culled in a clean and sanitary manner in order to remove unfit materials prior to the introduction of those raw materials into the processing line in a registered establishment.