Dairy Products Regulations (SOR/79-840)

11. (1) Every registered establishment shall be situated on land that

• (a) is free from debris and refuse;

• (b) provides or permits good drainage; and

• (c) is not in proximity to any source of pollution or any place that harbours insects, birds, rodents or other vermin that are likely to contaminate dairy products in the establishment.

(2) Every registered establishment shall

• (a) be of sound construction and in good repair;

• (b) be constructed of material that is durable and free from any noxious constituent;

• (c) be separate from and have no direct access to living quarters, livestock housing and areas in which operations are incompatible with the handling of a dairy product;

• (d) be protected against the entry of insects, birds, rodents or other vermin or any thing that is likely to contaminate dairy products;

• (e) have, where an exposed dairy product is prepared, floors, walls and ceilings that are

  • (i) of a hard finish that is suitable for cleaning,

  • (ii) smooth,

  • (iii) impervious to moisture,

  • (iv) free from pitting, indentations, cracks, crevices and ledges, and

  • (v) in the case of floors, sloped for adequate drainage;

• (f) have rooms and areas that have adequate lighting, ventilation and plumbing to meet the requirements of the operations carried out in those rooms and areas and that are constructed so as to facilitate the cleaning and disinfection of those rooms and areas;

• (g) be equipped, in those areas where dairy products, ingredients, food additives or packing materials are exposed, with light bulbs and fixtures that are of a type that will not cause dairy product contamination in the event of breakage;

• (h) have a sufficient number of rooms to accommodate the separation of incompatible operations;

• (i) have, if dairy products are graded therein, a room for this purpose that is adequate in size to set out necessary samples;

• (j) have dressing rooms, lunch rooms and lavatories that are

  • (i) capable of being kept in a clean and sanitary condition,

  • (ii) adequate in size and equipment for the number of people using them,

  • (iii) well lighted and ventilated, and

  • (iv) in the case of lavatories, separate from and not leading directly into any room used for handling a dairy product;

• (k) subject to subsection (3), be supplied with potable hot and cold water that is protected against contamination and is adequate in quantity and pressure to serve the water needs of the establishment;

• (l) have adequate means of waste removal and disposal;

• (m) have drainage and sewage systems that are

  • (i) in accordance with the plumbing code of the province in which the establishment is located,

  • (ii) adequate to handle all wastes,

  • (iii) equipped with traps and vents,

  • (iv) designed and constructed so that there is no cross- connection between the effluent of human wastes and any other wastes in the establishment, and

  • (v) designed and constructed in a manner that prevents the contamination of a dairy product;

• (n) have, for the preparation of a dairy product, equipment that is

  • (i) constructed of corrosion-resistant material, free of any noxious constituent and capable of being cleaned,

  • (ii) accessible for cleaning, maintenance and inspection or easily disassembled for those purposes, and

  • (iii) effective for the purpose for which it is intended;

• (o) have food contact surfaces that are

  • (i) non-toxic,

  • (ii) smooth,

  • (iii) free from pitting, crevices and loose scale,

  • (iv) unaffected by dairy products,

  • (v) capable of withstanding repeated exposure to normal cleaning, and

  • (vi) non-absorbent;

• (p) have adequate facilities and means for the thorough washing, cleaning and sanitizing of equipment;

• (q) be equipped with appropriate container cleaning equipment; and

• (r) be equipped with adequate means of establishing, maintaining and verifying the temperature and humidity of rooms in which dairy products are located.

(3) A registered establishment may use water other than potable water referred to in paragraph (2)(k) where it is used solely for fire protection, boilers or auxiliary services and there is no connection between the system for that water and the system for potable water.