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Safe Food for Canadians Regulations (SOR/2018-108)

Regulations are current to 2019-06-20 and last amended on 2019-06-17. Previous Versions

PART 4Preventive Controls (continued)

DIVISION 4Maintenance and Operation of Establishment (continued)

SUBDIVISION CConveyances and Equipment (continued)

Marginal note:Other conveyances and equipment

 Any conveyance or equipment in an establishment that is used to handle any contaminated materials, any waste or any other thing that is inedible must, unless that conveyance or equipment does not come into contact with those materials, waste or things,

  • (a) be used only for that purpose;

  • (b) be identified as being reserved for that purpose; and

  • (c) meet the applicable requirements of section 53.

Marginal note:Equipment — restraining

 An establishment where food animals are slaughtered must have equipment for restraining food animals during their handling, their assessment, their ante-mortem examination and their inspection.

SUBDIVISION DConditions Respecting Establishments

Marginal note:Land

  •  (1) If any land that forms part of an establishment presents a risk of contamination of a food, measures must be taken to eliminate the risk.

  • Marginal note:Location

    (2) If an establishment is located near any place or thing that presents a risk of contamination of a food, measures must be taken to eliminate the risk.

Marginal note:Interior of facility or conveyance

 The interior of any facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be

  • (a) designed to prevent the accumulation of substances that present a risk of contamination of the food, including dust, dirt, micro-organisms and food particles, and to permit effective maintenance, cleaning and sanitizing;

  • (b) designed, constructed and maintained in such a manner that

    • (i) the size and layout is adequate to accommodate the activity being conducted and the equipment used in the activity,

    • (ii) the entry of insects, rodents and other vermin is prevented,

    • (iii) any floors, walls, ceilings, windows and doors are smooth, non-absorbent and impervious to moisture, except if those floors, walls, ceilings, windows or doors do not present a risk of the contamination of the food, and

    • (iv) any floors provide or permit good drainage, except if there is no risk of liquid accumulation;

  • (c) constructed of, and maintained using, materials that are

    • (i) suitable for their intended use,

    • (ii) appropriate for the food or the food animal, as the case may be, and for the activity being conducted,

    • (iii) durable,

    • (iv) capable of withstanding repeated cleaning and, if necessary to prevent contamination of the food, repeated sanitizing, and

    • (v) free of any noxious constituent; and

  • (d) of sound construction and in good repair.

Marginal note:Slaughtering — separate areas

  •  (1) An establishment where food animals are slaughtered must have separate areas for

    • (a) keeping, examining and inspecting food animals;

    • (b) segregating and isolating food animals under section 132 or paragraph 140(b);

    • (c) holding food animals that show a deviation from normal behaviour, physiology or appearance; and

    • (d) humanely killing food animals under paragraph 140(c).

  • Marginal note:Inedible meat products area

    (2) The establishment must also have an enclosed area for the handling of inedible meat products.

  • Marginal note:Movement of food animals

    (3) Floors, ramps, gangways and chutes that are used by food animals in the establishment must provide secure footing and must not present a risk of injury to the food animals during movement.

  • Marginal note:Stations for inspections, examinations and screenings

    (4) The establishment must be equipped with inspection stations at the fixed locations specified by the President under subsection 41(2) and in the numbers determined by the President under subsection 41(1), and

    • (a) if a licence holder is authorized to conduct a post-mortem examination program, stations for post-mortem examinations; or

    • (b) if a licence holder is authorized to conduct a post-mortem defect management program, stations for post-mortem screenings.

Marginal note:Design, construction and maintenance — movement

  •  (1) A facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be designed, constructed and maintained in such a manner that the movement of persons and things within, into and out of it is controlled.

  • Marginal note:Movement — no risk of contamination

    (2) The movement must not present a risk of contamination of the food.

Marginal note:Incompatible activities

 Physical or other effective means must be used to separate incompatible activities in order to prevent contamination of a food.

Marginal note:Separation of food

 Physical or other effective means must be used to separate a food from

  • (a) anything that presents a risk of contamination of the food;

  • (b) any food that does not meet the requirements of the Act or these Regulations; and

  • (c) anything that is manufactured, prepared, stored, packaged or labelled in an establishment and not intended or sold for use as food.

Marginal note:Arrival of certain food at establishment

  •  (1) Any food that presents a risk of injury to human health, that is exempted under section 22 from the application of the import requirements that are set out in the Act and these Regulations or that does not meet the requirements that are set out in the Act or these Regulations must be identified as such and placed in a designated area when it arrives at an establishment.

  • Marginal note:Measures to prevent contamination

    (2) Any measures that are necessary to prevent the food described in subsection (1) from contaminating any other food that is in the establishment must be taken.

Marginal note:Lighting

  •  (1) An establishment must be equipped with natural or artificial lighting that is appropriate for the food or the food animal that is intended to be slaughtered, as the case may be, and for the activity being conducted.

  • Marginal note:Light fixtures

    (2) Any light fixtures in the establishment must

    • (a) be capable of withstanding repeated cleaning and, if necessary to prevent contamination of a food, repeated sanitizing; and

    • (b) not present a risk of contamination of the food in the event of breakage.

Marginal note:Ventilation system

 A facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be equipped with a ventilation system that

  • (a) provides natural or mechanical ventilation with sufficient air exchange to provide clean air and to remove unclean air and odours that might affect the food;

  • (b) is accessible and, if necessary for its cleaning, maintenance or inspection, is able to be disassembled;

  • (c) is capable of withstanding repeated cleaning; and

  • (d) functions as intended.

Marginal note:Temperature and humidity

  •  (1) The temperature and humidity level in a facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be maintained at levels that are appropriate for the food or the food animal, as the case may be, and for the activity being conducted.

  • Marginal note:Heating, cooling or humidity-control system

    (2) If the facility or conveyance is equipped with a heating, cooling or humidity-control system, the system must

    • (a) if necessary to prevent contamination of a food, be equipped with instruments to control, indicate and record the temperature and humidity levels;

    • (b) be accessible and, if necessary for its cleaning, maintenance or inspection, is able to be disassembled;

    • (c) be capable of withstanding repeated cleaning; and

    • (d) function as intended.

 
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