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Fish Inspection Regulations (C.R.C., c. 802)

Regulations are current to 2020-01-08 and last amended on 2019-01-14. Previous Versions

SCHEDULE I(Sections 15 and 17.1)Establishment Construction and Equipment Requirements

  • 1 The definitions in this section apply in this Schedule.

    cleaning

    cleaning means the removal of soil, food, fish residues, blood, waste water or any other dirt or debris from a processing area and processing equipment. (nettoyage)

    disinfection

    disinfection means the reduction of the amount of micro-organisms to a level that will not cause serious contamination. (désinfection)

    durable

    durable, in respect of construction material, means resistant to decay, breakdown or other physical damage. (durable)

    impervious

    impervious, in respect of any material, means an inert material such as concrete through which water or any other substance will not pass. (imperméable)

    non-absorbent

    non-absorbent, in respect of any material, means a material that is highly resistant to the passage, absorption or incorporation of water or any other substance. (non absorbant)

    non-corrodible

    non-corrodible means any metal or other material that does not readily rust, corrode, erode or otherwise decay. (résistant à la corrosion)

    non-toxic

    non-toxic means not injurious to health. (non toxique)

    refrigeration facilities

    refrigeration facilities means freezers, cold storages, coolers, cool rooms and any other room inside an establishment where the ambient air temperature is reduced by mechanical means in order to preserve the quality and safety of fish (installations de réfrigération).

    smooth

    smooth means a fairly regular or even surface without projections, indentations or roughness and that can be easily cleaned and disinfected. (lisse)

    sound

    sound means being in good repair or maintenance. (en bon état)

    washable

    washable means being capable of being cleaned and disinfected with water, cleansers, disinfectants or liquids. (lavable)

    • 2 (1) The layout, design, construction and size of every establishment shall

      • (a) permit adequate cleaning and disinfection of all areas;

      • (b) prevent the accumulation of dirt, fish being in contact with toxic materials and floor surfaces, the shedding of foreign particles into fish and the formation of condensation or mould on surfaces;

      • (c) permit good production practices, including protection against contamination and cross-contamination by fish, equipment, water, air or personnel and any other sources of contamination, including insect and animal pests;

      • (d) provide, if necessary, suitable temperature conditions that permit sanitary processing and storage of fish; and

      • (e) provide for the orderly and rapid movement of raw material and finished product into and out of the establishment.

    • (2) Construction and packaging materials and non-food chemical products used in the construction and operation of establishments or in their equipment shall be suitable for the purpose for which they are to be used.

    • (3) Saltfish, squid, stockfish and capelin may be dried outside an establishment if it is dried in a location away from traffic on grounds under the control of the operator of the establishment, on dryer flakes or other equipment that is raised at least 1 m above the ground or water and if the fish is handled to prevent the risk of contamination.

  • 3 Floors shall be constructed of smooth, impervious, non-absorbent and non-toxic materials, be sloped for drainage and be maintained in a sound condition for ease of cleaning and disinfection.

    • 4 (1) Drains shall be of a type and size sufficient to carry off any process effluent and water from processing and cleaning operations, be equipped with non-corrodible covers or grates and be constructed in a manner that prevents the entry of insect and animal pests, sewer gases or any other deleterious substance.

    • (2) All drainage from an establishment shall be disposed of in a manner acceptable to the President or in accordance with local ordinances.

  • 5 Wall surfaces shall be constructed of smooth, non-absorbent, durable and non-toxic materials that are light-coloured and thoroughly washable, in such a manner that all joints are sealed and floor and wall junctions are coved or rounded, and shall be maintained in a sound condition for ease of cleaning and disinfection.

  • 6 Ceilings shall be constructed of smooth, non-absorbent, durable and non-toxic materials that are light-coloured, washable, of a height acceptable to the President of the Agency and maintained in a sound condition for ease of cleaning and disinfection.

  • 7 Heating units, water feed lines, piping, lighting, public address or radio systems or other overhead fixtures shall be designed, constructed, installed and finished to prevent the accumulation of dirt and to reduce condensation, the growth of moulds and the shedding of foreign particles into fish being processed beneath and, if the purpose of each is not readily evident, shall be labelled in such a manner that this purpose is readily discernable by an inspector.

  • 8 Windows that are capable of being opened to the outside, and any other openings to the outside, shall be constructed so as to prevent the accumulation of dirt and be fitted with non-corrodible insect-proof and animal-proof screens or other similar devices.

    • 9 (1) Doors into and out of processing and support areas shall be constructed of smooth, non-absorbent and non-toxic materials that are washable, be properly fitted and hung and be maintained in a sound condition for ease of cleaning and disinfection.

    • (2) Doors in an establishment that is constructed after the coming into force of this Schedule

      • (a) shall be located so that persons may not enter directly into a processing area, with the exception of holding rooms, from outside the establishment; and

      • (b) if the doors are emergency exits from a processing area, shall be clearly marked “Emergency Use Only” or with other similar wording and be equipped with emergency door opening devices, panic bars or similar devices that prevent entry from the exterior of the establishment.

    • 10 (1) Fish processing equipment and ice handling or conveying equipment, including all surfaces, frames and legs shall be constructed of smooth, non-corrodible, non-absorbent and non-toxic materials that are washable, and shall be maintained in a sound condition for ease of cleaning and disinfection.

    • (2) Despite subsection (1), frames and legs of dryer flakes and dried squid storage bins may be constructed of wood if all surfaces in contact with fish meet the requirements of that subsection.

    • (3) Despite subsection (1), bloater drying canes may be constructed of wood if they are clean and in a sound condition.

    • (4) Despite subsection (1), boxes, carts or bins used to hold fresh whole or dressed fish intended for further processing may be made of planed lumber or waterproof plywood and be coated on the interior and exterior with material approved by the President of the Agency.

    • (5) Despite subsection (1), ice screws or augers that are in contact with ice may be constructed of galvanized metal.

  • 11 Cooler or cold storage racking systems on which pallets of fish are stored shall be constructed of metal or other material acceptable to the President of the Agency and shall be maintained in a sound condition for ease of cleaning and disinfection.

  • 12 Packaging and labelling materials shall be stored in dry and sanitary storage rooms that are intended for that purpose, that are constructed to provide protection from weather, contamination and the entry of insect and animal pests and that, if appropriate, are equipped with adequate temperature-control devices.

    • 13 (1) Ingredients and additives such as salt and vinegar used in the processing of fish shall be stored in sanitary storage rooms that are intended for that purpose, that are constructed to provide protection from weather, contamination and the entry of insect and animal pests and that, if appropriate, are equipped with adequate-temperature control devices.

    • (2) Despite subsection (1), bulk storage of ingredients and additives in an enclosed area is permitted if the area meets the requirements of sections 3 to 8 of this Schedule.

    • (3) Doors to areas referred to in subsection (2) shall be constructed of smooth, non-absorbent and non-toxic materials that are washable, properly fitted and hung, maintained in a sound condition for ease of cleaning and disinfection, and so located that ingredients or additives may be unloaded and delivered or conveyed to a processing area in a sanitary manner.

    • (4) Despite subsection (1), salt may be stored in bags outside of an establishment if the bags are sound, kept off of the ground and are covered with clean, waterproof coverings that protect the salt from contamination, weather and insect and animal pests.

    • 14 (1) Adequate supplies of water that meet one of the following requirements shall be provided in every establishment under a minimum operating pressure of 140 kPa for fish processing, establishment cleaning and disinfection, ice making, employee sanitation and personal hygiene and the operation of toilets:

      • (a) the water has a coliform bacteria count, determined by a method acceptable to the President of the Agency, of not more than 2 per 100 millilitres; or

      • (b) the water is derived from a source approved by the President of the Agency.

    • (2) For the purpose of providing a safe and sanitary supply of water to an establishment, an inspector may require that water supply sources be chlorinated or otherwise treated.

    • (3) Despite subsection (2), the President of the Agency may allow live shellfish to be held in an establishment in untreated water derived from a source approved by the President if

      • (a) the median or the geometric mean of the faecal coliform most probable number in the water does not exceed 14 per 100 millilitres and not more than 10% of the water samples exceed a faecal coliform most probable number of 43 per 100 millilitres, as determined by a method acceptable to the President; and

      • (b) the use of the water poses no threat of cross-contamination in the establishment.

    • (4) Steam

      • (a) directly in contact with fish shall not contain any substance that is a hazard; and

      • (b) shall be supplied in adequate quantities for retorting and any other purpose as specified in the establishment’s quality management program.

    • (5) Ice making or ice storage facilities shall

      • (a) be operated in a manner that minimizes frost build-up;

      • (b) be maintained in a sound condition for ease of cleaning and disinfection; and

      • (c) if constructed after the coming into force of this Schedule, be built in accordance with sections 3 to 8 of this Schedule.

    • (6) No ice making facility or ice storage facility constructed after the coming into force of this Schedule shall use wood on any surface that makes contact with ice.

    • (7) Ice that is for use in an establishment shall be handled and transported in a manner that prevents its contamination.

    • (8) No ice shall be used in an establishment unless it has been made from water that meets the requirements of this Schedule and is stored in a manner that prevents its contamination.

    • (9) An establishment may use water that does not meet the requirements of subsections (1) to (3) for fire protection, boilers or auxiliary services if there is no connection between the other water systems providing water to the establishment and all feed lines and pipes are clearly labelled or coloured so that the purpose of each is readily discernable by an inspector.

    • (10) Adequate supplies of hot water at a temperature of at least 43°C shall be provided throughout processing areas for cleaning and disinfection and at all handwash stations.

    • (11) Hoses and other water delivery devices in ready-to-eat fish and shellfish process operations shall be equipped with backflow preventers or vacuum breakers.

    • (12) Each operator of an establishment constructed after the coming into force of this Schedule shall keep and make available to an inspector, blueprints or other suitable drawings or sketches that show all water supply and water waste disposal systems, including sources of supply, intake locations, piping runs, treatment systems employed, location of water sampling valves for the taking of water samples before and after its treatment and the outfall or sewage hook-up locations.

    • 15 (1) Receptacles for the effective disposal of fish offal shall be provided, be clearly marked “For Offal Only” or with other similar wording or be colour coded, and be

      • (a) equipped with tight-fitting covers, as applicable;

      • (b) constructed of non-absorbent and non-corrodible materials and kept in a sound condition for ease of cleaning and disinfection; and

      • (c) if stored outside the establishment, placed on a concrete pad sloped to a drain.

    • (2) Continuous offal handling systems that carry offal on conveyors or flumes to offal bins shall be constructed so that they pose no threat of contamination to the processing areas or to fish being processed and must

      • (a) be equipped with tight-fitting covers;

      • (b) if located inside the processing areas, be constructed of non-absorbent and non-corrodible materials and kept in a sound condition for ease of cleaning and disinfection;

      • (c) if located outside the processing areas, be kept in a sound condition for ease of cleaning and disinfection and may be constructed of mild steel or other suitable non-absorbent metal; and

      • (d) if delivering offal to the interior of the offal bin, be located over or surrounded by a concrete pad of suitable size sloped to a drain.

    • (3) Vessels, barges or conveyances may be used to store or transport offal to designated gurry grounds or fish meal plants if they are operated in a clean and sanitary manner.

  • 16 Natural or artificial lighting shall be provided at intensities adequate to ensure the effective delivery to the processing operation being conducted, and the light fixtures shall have appropriate covers and be installed for ease of cleaning and disinfection.

  • 17 Natural and mechanical ventilation systems shall provide clean air, inhibit condensation and maintain conditions that are free from smoke, steam or foul odours, and any openings for the ventilation of the processing or support areas shall be fitted with non-corrodible insect-proof and animal-proof screens or other similar devices.

    • 18 (1) Refrigeration facilities shall be built in accordance with good engineering practices and with respect to freezing equipment shall

      • (a) contact freeze a 25 mm-thick block of unpackaged fillets to -18°C in two hours or less; or

      • (b) air blast freeze fish at a rate that prevents deterioration of the fish, until the thickest section of the fish is at a temperature of -18°C .

    • (2) Refrigeration facilities shall be operated in a manner that minimizes frost build-up.

    • (3) Cold storages shall be equipped with automatic temperature recording devices capable of recording the temperature at least once every 24 hours.

    • (4) In refrigeration facilities that are not equipped with automatic temperature recording devices, accurate thermometers must be installed and the temperature read and recorded at least once every 24 hours.

    • (5) An operator of a registered establishment shall keep a record of each temperature recorded there for a period of three years.

  • 19 Equipment that is used to perform product preservation processes shall meet the applicable requirements set out in the establishment’s quality management program.

  • 20 Devices that are used to monitor the effectiveness of product preservation processes or the performance of equipment used in product preservation processes shall be calibrated and function in accordance with the applicable requirements set out in the establishment’s quality management program.

  • 21 All facilities and equipment shall be maintained in a sound condition so as to minimize the risk of contamination to fish and facilitate cleaning and disinfection, and shall be installed in such a manner as to allow adequate cleaning of the surrounding area.

  • 22 Flush toilets shall be

    • (a) present in adequate numbers for both sexes;

    • (b) conveniently located adjacent to processing areas;

    • (c) designed so that toilet areas do not lead directly into processing areas; and

    • (d) equipped with floor drains that will prevent any overflow of water or sewage from entering or contaminating a processing area, unless an inspector determines that there is no risk of serious contamination.

    • 23 (1) Washbasins shall be equipped with non-hand-operated taps.

    • (2) Washbasins and other facilities or materials necessary for employee hygiene shall be

      • (a) provided in adequate quantities, and

      • (b) conveniently located in or visible from processing areas.

  • 24 Changing facilities for personnel and visitors shall be provided in every establishment that is constructed after this Schedule comes into force.

  • 25 Utensils and cutting surfaces shall be constructed of non-corrodible, non-absorbent, smooth, impervious and washable material that is maintained in a sound condition for ease of cleaning and disinfection.

    • 26 (1) Conveyors in contact with fish shall be maintained in a sound condition for ease of cleaning and disinfection, be constructed of non-corrodible, non-absorbent, smooth, impervious, light-coloured and non-toxic materials or non-corrodible, non-absorbent, impervious and non-toxic wire mesh or chain link and, if necessary, be equipped with effective spray washers and scrapers.

    • (2) Conveyors that are used for loading finished and packaged products into conveyances may be made of mild steel or other similar material and shall be maintained in a sound condition for ease of cleaning and disinfection.

  • 27 Pallets used as equipment in a processing area, such as foot stands, stands for vats and pan racks, shall be constructed of non-corrodible, non-absorbent, smooth, non-toxic and washable materials, and be maintained in a sound condition for ease of cleaning and disinfection.

  • 28 Vessels with enclosed processing areas shall have, in addition to meeting other applicable requirements of this Schedule,

    • (a) a clean and sanitary system for conveying fish from the reception area to the processing area;

    • (b) storage areas for finished products that are large enough and designed so that they are easy to clean and, if a fish meal plant operates onboard, a separate hold must be designated for the storage of fish meal and other by-products;

    • (c) adequate equipment for pumping or disposing of processing effluent, cleanup water, waste or fish that are unfit for human consumption directly into the sea or in accordance with any laws regarding ocean dumping, into a watertight tank reserved for that purpose;

    • (d) adequate equipment for delivering pressurized clean and sanitary seawater for processing, the intake for which must be situated in a position where it is not possible for the water being taken in to become contaminated or affected by discharges into the sea of waste water, waste and engine coolant;

    • (e) walls, ceilings and non-slip floors that are easy to clean, in particular if there are pipes, chains or electrical conduits;

    • (f) hydraulic systems arranged or protected in such a way as to ensure that any leakage that could contaminate fish is minimized; and

    • (g) marine type toilet facilities or other sanitary facilities acceptable to an inspector.

  • SOR/81-374, ss. 18 to 21
  • SOR/83-110, s. 4
  • SOR/99-169, s. 10
  • SOR/2002-437, ss. 3, 4, 5(F), 6(A), 7(F), 8(F)
  • SOR/2009-314, s. 13(E)
  • SOR/2013-78, s. 1
 
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