57 (1) Every operator shall ensure that no person who is suffering from or is a known carrier of a communicable disease or who has an open or infected lesion works in any area of a registered establishment where there is a danger of contaminating a meat product, or a surface with which a meat product comes into contact, with pathogenic microorganisms.
(2) Any person in a registered establishment who has or appears to have symptoms of a disease or illness that could be transmitted through a meat product shall report the symptoms, disease or illness to the operator of the establishment.
(3) On receiving the report, the operator must determine whether the person should undergo a medical examination or be excluded from certain areas of the registered establishment.
- SOR/93-160, s. 8;
- SOR/2004-280, s. 15.
Training of Personnel
57.1 (1) Every operator shall ensure that all personnel at the registered establishment who are involved in the examination, handling and slaughter of food animals, the examination, processing and handling of meat products, including inedible meat products, ingredients, packaging and labelling materials, the maintenance of equipment, the handling of chemical products and the cleaning and disinfecting of equipment and the premises, the development, implementation, maintenance and supervision of prerequisite programs, HACCP plans and other control programs
(2) For the purpose of complying with subsection (1), the operator shall develop, carry out and keep up-to-date a written training program for all persons in respect of whom that subsection applies.
(3) The training program shall meet the requirements of the provisions of the Manual of Procedures that deal with the training of personnel and shall include a description of the procedures for identifying the training needs of personnel.
(4) The operator shall keep records, in English or French, of the training of personnel.
- SOR/2001-167, s. 9;
- SOR/2004-280, s. 16;
- SOR/2012-286, s. 25(F).
57.2 Every operator shall carry out control programs in accordance with the FSEP Manual and the Manual of Procedures to ensure that
(a) food animals are subjected to an ante-mortem examination or an ante-mortem inspection, as the case may be, in accordance with these Regulations;
(b) the carcass, parts of the carcass or blood of the food animal are subjected to a post-mortem examination or a post-mortem inspection, as the case may be, in accordance with these Regulations;
(c) the requirements of the Act and these Regulations are met in respect of the registered establishment, equipment, food animals, meat products, ingredients, food additives, chemical agents, packaging and labelling materials, training and any other requirement of a control program set out in the FSEP Manual and the Manual of Procedures; and
(d) in all other respects, inspection programs or examination programs, as the case may be, are operated in accordance with the Act and these Regulations.
- SOR/2001-167, s. 9;
- SOR/2004-280, s. 17.
Thermal Processing of Low-Acid Meat Products Packaged in Hermetically Sealed Containers
58 (1) Every operator shall ensure that every low — acid meat product packaged in a hermetically sealed container in a registered establishment is thermally processed until commercial sterility is achieved.
(2) Subsection (1) does not apply in respect of a low-acid meat product packaged in a hermetically sealed container where
(a) the low-acid meat product is
(b) the shipping containers of the low-acid meat product are also marked accordingly.
- SOR/94-683, s. 4.
59 The operator of a registered establishment in which a low-acid meat product packaged in a hermetically sealed container is thermally processed shall
(a) keep in the establishment, for every low-acid meat product that is processed,
(b) keep the information referred to in paragraph (a) for at least three years after the most recent use of the scheduled process;
(c) keep in the establishment, for every low-acid meat product that is processed, a written description of the procedures for the operation and maintenance of each unit of thermal processing equipment;
(d) keep in the establishment a written description of a low-acid meat product recall procedure;
(e) if requested by an inspector, produce a written statement of all relevant data used in the development of the scheduled process;
(f) retain, for not less than three years after the date of processing, records that adequately set out the low-acid meat product history and that include as minimum information
(i) production volume, identification and distribution records,
(ii) the unit of thermal processing equipment used, the duration, the temperature and, where appropriate, the pressure of the process used,
(iii) the systems used to control the thermal process and critical factors,
(iv) information concerning maintenance of and modifications to each unit of thermal processing equipment and monitoring devices,
(v) process deviations and any corrective action taken,
(vi) incubation results, and
(vii) where applicable, cooling water treatments applied; and
(g) notify an inspector when a low-acid meat product is to be recalled.
- SOR/94-683, s. 4(E).
60 Every operator of a registered establishment shall ensure that no low-acid meat product packaged in a hermetically sealed container is thermally processed in the registered establishment unless
(a) the container, before being filled, meets the manufacturer’s specifications and is in all other respects suitable for its intended use;
(b) the filling of the container is controlled to ensure compliance with the scheduled process;
(c) the operation of each closing head is evaluated at frequent intervals and adjusted as required to maintain closures within the designated operating limits of the closing head;
(d) the container is labelled in a legible and permanent manner to identify the registered establishment, the meat product and the date on which the meat product is thermally processed and, where any part of that information is coded, the meaning of the code used is made available to an inspector on request;
(e) the thermal processing is carried out under the continuous supervision of a person who has attended a course in thermal processing and has received a certificate of competence on completion of the course;
(f) the thermal process used meets or exceeds the requirements of the scheduled process;
(g) a written description of the thermal process to be used for each low-acid meat product and container size is located in a conspicuous place near the unit of thermal processing equipment while the unit is in use;
(h) each unit of thermal processing equipment is maintained in good working order;
(i) each unit of thermal processing equipment is equipped with adequate monitoring devices maintained in good working order;
(j) where batch thermal processing is employed, a heat-sensitive indicator that visually indicates whether the container has been thermally processed is placed on or attached directly or indirectly to the container;
(k) the container cooling water is of an acceptable microbiological quality and, in the case of water used in a cooling canal system, contains a residual amount of a bactericide at the discharge end of the canal; and
(l) the container is handled in a manner that ensures that the container remains hermetically sealed.
Recall Procedures, Distribution Records and Complaints
60.1 (1) An operator who has processed, packaged, labelled, stored or distributed a meat product, or any person who imports a meat product, and who learns that the meat product might constitute a risk to the public health or might not meet the requirements of these Regulations shall investigate the matter and notify an inspector.
(2) If the results of the investigation indicate that the meat product constitutes a risk to the public health, the operator or importer shall notify the President immediately after becoming aware of the results.
- SOR/2004-280, s. 18.
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