PREREQUISITE PROGRAM

Our Company

A. Premises

A.1 Building Exterior

A1.1 Outside Property and Building

A 1.1.1 Building facility not located in close proximity to any environmental contaminants and the
surrounding roadways are free of debris and refuse, adequately drained and maintained to
minimise environmental hazards.

Person Responsible for Monitoring: HACCP Coordinator and or designate

Procedure: HACCP Coordinator and or designate will inspect outside property and building and will
record the findings on the Monthly Exterior Premise Report and complete corrective action request form
for corrective action (if necessary).

All areas around the premises will be inspected for:

 Adequately drainage. Free of pooling water
 All areas are free of debris and refuse. All garbage is picked up and placed in the proper containers
 Roadways and parking area will be checked for dust and debris.
 Vegetation trimmed and not adhering the building

Frequency: once per month; semi-annually (April and October)

Corrective action.
 Designated Personnel will complete corrective action request form outlining the areas that require
repair with the completion date of repairs.

Verification Procedure

HACCP Coordinator will initial / sign off corrective action request forms to verify completion of work and
carry out a random visual check of areas to be sure the work is done. Director of Operations will verify the
Semi-annual Premise Report.

Records
Monthly exterior premise report
Corrective action request form
Semi-annual Premise Report

Updated 14-Apr-19 1
 A1.1 Outside Property and Building

A 1.1.2 Building exterior designed, constructed and maintained to prevent entry of contaminants and
pests (e.g. no unprotected openings, air intakes appropriately located and the roof, walls and
foundation are maintained to prevent leakage)

Person Responsible for Monitoring: Warehouse Supervisor/designate

Procedure: Warehouse Supervisor/designate will visually inspect the exterior and record results to ensure
 All openings are protected with screens or self closing doors
 The roof, walls and foundation are maintained to prevent leakage
 Check for evidence of pest harborage.

Frequency: once per month; semi-annually (April and October)

Corrective action
 Warehouse Supervisor/designate will complete corrective action request form outlining the areas that
require repair with the completion date of repairs.

Verification Procedure

HACCP Coordinator will initial / sign off corrective action request forms to verify completion of work and
carry out a random visual check of areas to be sure the work is done on Semi-annual Premise Report.
Director of Operations will verify the Semi-annual Premise Report

Records
Monthly Exterior Premise Report
Pest control log
Corrective action request form
Semi-annual Premise Report

Updated 14-Apr-19 2
 A2 Building Interior

A 2.1 Design, Construction and Maintenance

A 2.1.1 Where required/appropriate, areas of the establishment are provided with an adequate
number of conveniently located hand-washing stations with trapped waste pipes to
drains soap and sanitizer dispensers.

Person Responsible for Monitoring: Plant Manager/designate

Procedure: Plant Manager/designate will physically inspect the plant to ensure appropriate, areas are
provided with conveniently located hand washing stations. Record all findings by completing weekly
checklist and report deficiencies onto action request form.

 Hand washing stations functional and piped to a trapped drain

 Towel dispenser functional
 Soap and sanitizer dispensers functional

Frequency: Monthly; semi-annually (April and October)

Corrective action
 Designated Personnel will complete corrective action request form outlining the areas that require
repair with the completion date of repairs.

Verification Procedure:
HACCP Coordinator will initial / sign off corrective action request forms to verify completion of work.
HACCP Coordinator will review and initial the weekly premise report to verify the task was completed
and do a random visual check of areas to be sure the work is done on Semi-annual Premise Report.
Director of Operations will verify Semi-annual Premise Report

Records
Monthly Warehouse and Pest Control Report
Corrective action request form
Semi-annual Premise Report

Updated 14-Apr-19 3
 A2 Building Interior

A 2.1 Design, Construction and Maintenance

A 2.1.2. Floors, walls, ceilings are constructed of materials that are durable, impervious, smooth,
cleanable, and suitable for the production conditions in the area and where appropriate, joints
are sealed and angles are coved to prevent contamination and facilitate cleaning.

Person Responsible for Monitoring: HACCP Coordinator and or Plant Manager or designate

Procedure:

HACCP Coordinator and or Plant Manager or designate will physically inspect the interior of the plant to
ensure: floors, walls, ceilings are constructed of materials that are durable, impervious, smooth, cleanable
and suitable for the production conditions in the area and where appropriate, joints are sealed and angles
are covered to prevent contamination and facilitate cleaning.

Record all findings by completing monthly checklist and report deficiencies onto action request form.

Frequency: Monthly; semi-annually (April and October)

Corrective action
 HACCP Coordinator and or Plant Manager or designate will complete action request form outlining
the areas that require repair with the completion date of repairs.

Verification Procedure:
Director of Operations or President will initial / sign off action request forms to verify completion of work.
Director of Operations or President will review and initial the monthly report to verify the task was
completed and do a random visual check of areas to be sure the work is done on Semi-annual Premise
Report. Director of Operations or President will verify Semi-annual Premise Report

Records

Monthly premise report

Corrective action request form
Semi-annual Premise Report

Updated 14-Apr-19 4
 A2 Building Interior

A 2.1 Design, Construction and Maintenance

A 2.1.3 Floors, walls and ceilings are composed of materials that are listed in the “Reference
Listing of Accepted Construction Materials, Packaging Materials and Non-food
Chemical Products” published by Agriculture and Agri-Food Canada or the
manufacturer has a “letter of no objection” from Health Canada and will not result in
the contamination of the environment or food.

Person Responsible for Monitoring: HACCP Coordinator or Director of Operations

Procedure: Prior to construction, HACCP Coordinator or Director of Operations will review all drawings
to ensure the materials to be used are composed of materials that are listed in the "Reference Listing
of Accepted Construction Materials, Packaging Materials and Non-food Chemical Products"
published by Agriculture and Agri Food Canada or there is a "letter of no objection" on file.
http://www.inspection.gc.ca/english/ppc/reference/cone.shtml

Currently all materials used in the facility are approved.

Frequency: The HACCP Team will review all construction or construction changes before the work
commences.

Corrective Action
 Have changes made to the design to ensure approved materials are used.
 If construction has started any materials that are not approved must be removed or a letter of no
objection is received from Health Canada.

Verification Procedure:
President will check all designed drawings to verify that all materials listed are approved. This
verification will be done prior to construction and initialed / signed off by (on drawings) by the contractor
and verified by the President.

Records
Design drawings
Documented communications
HACCP meeting minutes

Updated 14-Apr-19 5
 A2 Building Interior

A 2.1 Design, Construction and Maintenance

A 2.1.4 Floors are sufficiently sloped to permit liquids to drain to trapped outlets.

Person Responsible for Monitoring: HACCP Coordinator or Director of Operations

Procedure:
HACCP Coordinator/designate will inspect the plant to ensure:
 That all floors are sloped to permit liquids to drain to trapped outlets.
 There should be no pooling of water or flooding of floor areas due to inadequate drainage.
 Record all findings by completing monthly premise report and report deficiencies onto corrective
action request form.

Frequency: Semi-annually
Corrective action
 HACCP Coordinator or Director of Operations will complete corrective action request form outlining
the areas that require repair with the completion date of repairs.

Verification Procedure:
President will initial / sign off corrective action request forms to verify completion of work.
President will review and initial the Semi-annual Premise Report to verify the task was completed and do
a random visual check of areas to be sure the work is done on a Semi-annual Premise Report.

Records
Corrective action request form
Semi-annual Premise Report

Updated 14-Apr-19 6
 A2 Building Interior

A 2.1 Design, Construction and Maintenance

A 2.1.5 Ceilings, overhead structures, stairs and elevators are designed, constructed and
maintained to prevent contamination.

A 2.1.6 Windows are sealed or equipped with close fitting screens and where there is
likelihood of breakage of glass, that could result in the contamination of food, the
windows are constructed of alternative materials or are adequately protected.

A 2.1.7 Doors have smooth, non-absorbent surfaces, are close fitting and self closing where
appropriate.

Person Responsible for Monitoring: HACCP Coordinator or Plant Manager

Procedure: HACCP Coordinator or Plant Manager will visually inspect the premises to ensure:
 that ceilings and overhead structures are designed, constructed and maintained to prevent
contamination.
 Checking all windows to ensure that they are sealed or equipped with close fitting screens.
Glass windows are not made of shatterproof glass; however, glass policy is in place to
prevent contamination of food products. Check all doors to ensure that they are made of
smooth, non-absorbent surfaces and are self closing where there is direct access to product or
the production facilities.

Record all findings by completing monthly premise report and report deficiencies onto corrective action
request form.

Frequency: Semi-annually

Corrective action
 HACCP Coordinator or Plant Manager will complete corrective action request form outlining the
areas that require repair with the completion date of repairs.

Verification Procedure:
Director of Operations or President will initial or sign off corrective action request forms to verify
completion of work.
Director of Operations or President will review and initial the Semi-annual Premise Report to verify the
task was completed and do a random visual check of areas to be sure the work is done on Semi-annual
Premise Report.

Records
Corrective action request form
Semi-annual Premise Report

Updated 14-Apr-19 7
A2 Building Interior

A 2.1 Design, Construction and Maintenance

A 2.1.8 Buildings and facilities are designed to facilitate hygienic operations by means of a regulated
flow in the process from the arrival of the raw material at the premises to the final product.
The traffic pattern of employees, product flow and equipment prevents contamination of food
through operational separation. Where appropriate, blueprints and/or process flow diagrams
are available.

Person Responsible for Monitoring: HACCP Coordinator or Plant Manager

Procedure: HACCP Coordinator or Plant Manager will inspect the buildings and facilities to ensure that
they are designed to facilitate hygienic operations by means of a regulated flow in the process
from the arrival of the ingredients at the premises to the final product. The traffic pattern of
employees, product flow and equipment must prevent contamination food through operational
separation. Record findings and report deficiencies to HACCP Coordinator and the Food Safety
team

Frequency: Monthly

Corrective action
Change the flow patterns with markings on Food Safety Plan
Increase staff training in product handling
Repair or replace equipment that does not meet the requirements

Verification Procedure

Director of Operations or President will review and initial or sign off HACCP Plan modifications
This check will include a random visual check of areas and a walk through of the flow patterns.

Records
Plant blue prints
Food Safety Plan Flow charts

Updated 14-Apr-19 8
 A2 Building Interior

A 2.1 Design, Construction and Maintenance

Living quarters/areas where animals are kept are separated & do not open directly into food
A 2.1.9 handling, processing, packaging areas. Physical and operational separation of incompatible
operations is provided where cross-contamination may result.

Not Applicable

A 2.2 Lighting

A 2.2.1 Lighting is appropriate such that the intended production or inspection activity can be
effectively conducted, does not alter the food colour and meets the respective commodity
standards.

A 2.2.2 Light bulbs and fixtures located in areas where there is exposed food or packaging materials
are of a safety type or are protected to prevent contamination of food in case of breakage.

Person Responsible for Monitoring: Plant Manager and or HACCP Coordinator

Procedure: Plant Manager and or HACCP Coordinator will inspect the facilities to ensure that the
lighting is appropriate and that fixtures located in areas where there is exposed food or packaging
materials are of a safety type or are protected to prevent contamination in case of breakage. Record all
findings by completing annual premise report and annual lighting form and report deficiencies onto action
request form. (a light meter is required)

Lighting of production areas 550 lux

Lighting of the other areas 220 lux

Frequency: annually

Corrective action.
 Complete corrective action request form outlining the areas that require repair with the expected
completion date of repairs.

Verification Procedure
Director of Operations or President will initial or sign off corrective action request forms to verify
completion of work.
Director of Operations or President will review and initial the Semi-annual Premise Report and Annual
Lighting form to verify the task was completed and do a random visual check of areas to be sure the work
is done.

Records
Corrective action request forms
Semi-annual Premise Report
Annual lighting form

Updated 14-Apr-19 9
 A 2.3 Ventilation

A 2.3.1 Ventilation provides sufficient air exchange to prevent unacceptable accumulations of steam,
condensation or dust and to remove contaminated air. Filters are cleaned or replaced as
appropriate.

A 2.3.2 In microbiologically sensitive areas, positive air pressure is maintained. (not applicable)

Where required, air used as a processing technique (e.g. pneumatic conveying, air agitation air
A 2.3.3 blows, air dryer , etc.) is appropriately sourced and treated (air intakes, filters, compressors),
to reduce any source of contamination.

Person Responsible for Monitoring: HACCP Coordinator or Warehouse Supervisor

Procedure: HACCP Coordinator or Warehouse Supervisor will inspect the facilities by checking
ventilation system to ensure that it is adequate to prevent unacceptable accumulations of condensation or
dust and to remove contaminated air. A contracted company maintains ventilation system, which includes
replacement of filters every three months.
Record all findings by completing Semi-annual Premise Report and report deficiencies onto Corrective
Action Request form.

HACCP Coordinator or Warehouse Supervisor will conduct visual inspection to ensure that, as per specific
program requirements, where required, air used as a processing technique is appropriately sourced and
treated to reduce any source of contamination. Air filters to trap moisture and microbial contaminants will
be monitored by HACCP Coordinator or Warehouse Supervisor and all findings will be recorded on Semi-
annual Premise Report. Contracted company will replace air filters connected to air line as required.

Frequency: Semi-annually (April & October)

Corrective action.
 Complete Corrective Action Request form outlining the areas that require repair with the expected
completion date of repairs.

Verification Procedure

President will initial or sign off Corrective Action Request forms to verify completion of work and do a
random visual check of areas to be sure the work is done and will record on Semi-annual Premise Report.

Records
Contracted Service company reports
Corrective Action Request form
Semi-annual Premise Report

Updated 14-Apr-19 10
 A 2.4 Waste disposal

A 2.4.1 Establishments are designed and constructed so that there is no cross connection between the
sewage system and any other waste effluent system in the establishment and they do not pass
directly over OR through production areas unless they are controlled to prevent contamination.
These systems are equipped with appropriate traps and vents.

Not applicable – no liquid waste effluent is produced in this facility

A 2.4 Waste disposal

A 2.4.2. Adequate facilities, equipment and containers that are clearly identified, leak proof and where
appropriate covered, are provided and maintained for the storage of waste and inedible
material prior to removal from the establishment. Waste is removed and facilities and
containers are cleaned and sanitized at an appropriate frequency to minimize contamination.

Person Responsible for Monitoring: HACCP Coordinator or Warehouse Supervisor

Procedure: HACCP Coordinator or Warehouse Supervisor will check and or verify to ensure that adequate
facilities, equipment and containers are available and have been clearly identified, leak proof and
where appropriate covered for the storage of waste until removed from the establishment. All waste
products are placed and stored in the appropriate containers. HACCP Coordinate or Warehouse
Supervisor will record all findings by completing Semi-annual Premise report and report
deficiencies onto Corrective Action Request form.

Frequency: Monthly

Corrective action
 Complete Corrective Action Request form to ensure that equipment and containers are available and
have been clearly identified. The containers are covered all the time and are emptied once they
become full.

Verification Procedure

Director of Operations will initial or sign off Corrective Action Request forms to verify completion of
work.
Director of Operations will review and initial the Semi-annual Premise Report to verify the task was
completed and do a random visual check of areas to be sure the work is done.

Records
Semi-annual Premise Report
Corrective Action Request form

Updated 14-Apr-19 11
 A 2.5 Inedible areas – Not applicable

A 2.5.1 A separate facility is provided for the cleaning and sanitising of equipment used for inedible
materials.

A 2.5.2 Sufficient inedible areas are located, ventilated and where necessary, refrigerated to ensure no
cross contamination of edible product.

A 2.5.3 Inedible product is denatured as per program requirements.

A3 Sanitary Facilities

A 3.1 Employee Facilities

A 3.1.1 Washrooms have hot and cold potable running water, soap dispensers, soap, and sanitary
hand drying equipment or supplies and a cleanable waste receptacle. Hand washing notices
are posted in appropriate areas.

A 3.1.2 As required, washrooms, lunchrooms and change-rooms are provided with adequate floor
drainage, ventilation and are maintained in a manner to prevent contamination. They are
separated from and do not open directly into food processing areas.

Person Responsible for Monitoring: HACCP Coordinator or Warehouse Supervisor

Procedure: HACCP Coordinator or QC Personnel will inspect all the welfare areas and check for the
following conditions
 Washrooms have hot and cold potable running water, soap and sanitizer dispensers, paper towel
dispensers, and cleanable waste receptacles.
 Hand washing notices are posted at the hand washing stations.
 Washrooms are provided with ventilation and are maintained in a manner to prevent airborne
contamination.
 Lunchroom, washroom, and change areas are separated from and do not open directly into food
processing areas.

Record all findings by completing Semi-annual Premise Report and report deficiencies onto Corrective
Action Request form.

Frequency: Semi-annually (April and October)

Corrective action.
 Complete Corrective Action Request form outlining the areas that require attention or needs repair
with the expected completion date of repairs.

Verification Procedure

Director of Operations will initial or sign off Corrective Action Request forms to verify completion of
work.
Director of Operations will review and initial the Semi – annual Premise Report to verify the task was
completed and do a random visual check of areas to be sure the work is done.

Records
Semi-annual Premise Report
Corrective Action Request form

Updated 14-Apr-19 12
 A3 Sanitary Facilities

A 3.2 Equipment Cleaning and Sanitizing facilities

A. 3.2.1 Equipment cleaning and sanitizing facilities are constructed of corrosion resistant materials
capable of being easily cleaned, and are provided with potable water at temperatures
appropriate for the cleaning chemicals used. They are adequately separated from food
storage, processing and packaging areas* to prevent contamination.

A. 3.2.2. Cleaning and sanitising equipment is designed for its intended use and is properly
maintained.

Not applicable – no separate cleaning facilities*

A4 Water/Steam/ Ice Quality & Supply

A 4.1 Water, ice & steam

A 4.1.1 Water is analysed by the manufacturer at a frequency adequate to confirm its potability.
Water from sources other than municipal supplies must be treated as necessary and tested to
ensure potability. Water potability records include: water source sampling site, analytical
results, analyst and date. Water meets the requirements of Health Canada’s “Guidelines for
Canadian Drinking Water Quality”.

Person Responsible for Monitoring: HACCP Coordinator and or Designated Personnel

Procedure: Water samples are taken by HACCP Coordinator and or Designated Personnel and sent for
microbiological analysis to an approved outside lab. The procedure for sampling is given by the water-
testing lab.

Frequency: annually (September or October)

Corrective action

Any problem with water quality or supply will be reported to the local municipality (GVRD).
Inspect all waterline connections for cross contamination.
Resubmit a water sample to be analyzed

Verification Procedure
HACCP Coordinator will initial the results report to verify the task was completed.

Records
Water sample analysis report from the approved laboratory

A4 Water/Steam/ Ice Quality & Supply

A 4.1 Water, ice & steam

Updated 14-Apr-19 13
 A 4.1.2 Boiler feed water and any water chemically treated, is monitored and controlled to deliver the
desired concentration and to prevent contamination. Water treatment records include: method of
treatment, sample site, analytical result, analyst and date.*

Not applicable – No steam or ice used in this establishment*

A 4.1.3 There are no cross connections between potable and non-potable water supplies.

A 4.1.4 All hoses, taps or other similar sources of possible contamination are designed to prevent back-flow
or back siphonage.

A 4.1.5 Where filters are used they are kept effective and maintained in a sanitary manner.

A 4.1.6 The volume, temperature and pressure of the potable water/steam are adequate for all operational
and cleanup demands.

A 4.1.7 Where necessary, water storage facilities are adequately designed, constructed, and maintained to
prevent contamination e.g. covered. (NA – none used)

A 4.1.8 Recirculated water is treated, monitored and maintained as appropriate for the intended purpose and
has a separate distribution system which is clearly identified. (NA – none used)

Person Responsible for Monitoring: HACCP Coordinator and or Designated Personnel

Procedure: HACCP Coordinator and or Designated Personnel will physically and or visually inspect the
plant and check for the following items:
 There is no cross connections between potable and non potable water supplies (there is no non
potable water currently being used in the plant)
 All hoses taps or other similar sources of possible contamination are designed to prevent back-flow or
back siphonage (4 back-flow control valves in the facility).
 Greater Vancouver Regional District municipality supplies water to the establishment. The volume,
temperature and pressure of the water are adequate for all operational and cleanup demands.

Record all findings by completing monthly premise report and report deficiencies onto Corrective Action
Request form.

Frequency: Monthly

Corrective Action
Check the main waterline pressure gauge and it should read 60psi
Check all hoses, taps, or other sources have system to prevent back-flow or back siphonage

Verification Procedure

Director of Operations initials or sign off Corrective Action Request forms to verify completion of work.
Director of Operations will review and initial the Semi-annual Premise Report to verify the task was
completed and do a random visual check of areas to be sure the work is done.

Records
Semi-annual Premise Report
Corrective Action Request form

B 1 Transportation

B 1.1 Food Carriers

Updated 14-Apr-19 14
 B 1.1.1 The manufacturer verifies that carriers are suitable for the transportation of food. For
example:
1) Carriers and or bulk tanks are inspected on receipt and prior to loading to ensure they are
free from contamination and suitable for the transportation of food and that they are designed
and constructed of materials designed for food contact where appropriate and to permit
complete drainage.

B 1.1.2 Carriers are loaded, arranged and unloaded in a manner that prevents damage and
contamination of the food and packaging materials.

B 1.1.3 Incoming materials (food, non-food, packaging) are received in an area separate from
processing area.

Person Responsible for Monitoring: Receiver and or Shipper Personnel or Production Supervisor

Procedure: Receiver and or Shipper Personnel will monitor the shipping area to ensure that (follow SOP
W001 and WOO2)
A. all carriers are suitable for transportation of product are checked before loading and or unloading to
ensure they are free from contamination and designed and maintained for food contact and to permit
complete drainage
B. all carriers are loaded, arranged and unloaded in a manner that prevents damage and contamination
of the food and packaging materials
C. incoming materials (food, non-food, packaging) are received in an area separate from the processing
area
Record all findings on Receiving and or Shipping form (PRP-004 and PRP-007) and report
deficiencies

Frequency: Truck inspection for every shipment received or shipped

Corrective action (noted on waybill)

 do not load dirty trucks until they are properly cleaned (employee training)
 retrain employees that are not following procedures
 report any bulk carriers that do need meet company requirements
 talk to truck operator if loading is not arranged properly to prevent contamination or damage

Verification Procedure
Director of Operations will initial or sign off Receiving and Shipping forms and does a random visual
check of areas to be sure the carriers are suitable.

Records
Receiving and Shipping form (PRP-004 and PRP-007)
Employee training records
Truck Inspection Report

B 1.2 Temperature Control

B 1.2.1 Ingredients requiring refrigeration are transported at regulated and/or acceptable

temperature to ensure production of safe food and are appropriately monitored. Frozen
ingredients are transported at temperatures that do not permit thawing*.

B 1.2.2. Finished product is transported under conditions to prevent damage/ deterioration.

Updated 14-Apr-19 15
Not applicable – product and ingredients are not temperature-sensitive*

B 2. Storage

B 2.1 Incoming Material Storage

B 2.1.1 Ingredients requiring refrigeration are stored at regulated and/OR acceptable temperature to
ensure production of safe food and are appropriately monitored. Frozen ingredients are stored
at temperatures that do not permit thawing. (NA – products not temperature sensitive)

B 2.1.2 Ingredients and packaging materials are handled and stored in a manner to prevent damage
deterioration and/or contamination. Where appropriate, rotation is controlled.

Person Responsible for Monitoring: Warehouse Supervisor and or Designated Personnel

Procedure: Warehouse Supervisor and or Designated Personnel will check incoming materials to ensure
that:
 All ingredients and packaging materials are stored and handled in a manner to prevent damage
deterioration and/or contamination.
 A procedure is in place to ensure proper rotation (SOP W003)
Record all findings on a Weekly Warehouse and Pest Control Report (PRP-008) and report deficiencies by
Completing Corrective Action Request form

Frequency: Weekly

Corrective action
 Product that has not been rotated brought to the front for immediate use
 If damage has occurred, find the cause and make corrective action (e.g. retrain employee, check
product repair damage or have maintenance repair equipment problem)

Verification Procedure
HACCP Coordinator will initial or sign off corrective action request forms to verify completion of work.
HACCP Coordinator will review and initial the Weekly Warehouse and Pest Control Report (at random)
and will do a random visual check of areas to be sure the work is done.

Records
Corrective action request form
Weekly Warehouse and Pest Control Report
Employee training records

Updated 14-Apr-19 16
 B 2.2 Non-Food Chemicals Receiving & Storage

B 2.2.1. All non-food chemicals, water treatment chemicals, boiler treatment chemicals, chemicals for
sanitation, pesticides, coatings, paints, chemicals, lubricants and other materials used for
food contact surfaces are listed in the “Reference Listing of Accepted Construction Materials,
Packaging Materials and Non-food Chemicals Products” published by AAFC or the
manufacturer has a “ letter of no objection” from Health Canada.

B 2.2.2 Chemicals are received and stored in a dry, adequately ventilated area, which is designated
such that there is no possibility for cross contamination of food or food contact surfaces.

B.2.2.3 Where required for ongoing use in food handling areas, these chemicals are stored in a
manner that prevents contamination of foods, food contact surfaces or packaging materials.

B 2.2.4 Chemicals are stored and mixed in clean, correctly labelled containers and dispensed and
handled only by authorised properly trained personnel.

Person Responsible for Monitoring: HACCP Coordinator and or Designated Personnel

Procedure: HACCP Coordinator and or Designated Personnel will examine the Non-Food and Chemical
products received by:
 Ensuring all products chemicals for sanitation, pesticides, coatings, paints, chemicals, lubricants and
other materials used for food contact surfaces are listed in the " reference listing of accepted
construction materials, packaging materials and non-food chemicals products" published by AAFC or
the manufacturer has a "letter of no objection" from Health Canada.
http://www.inspection.gc.ca/english/ppc/reference/cone.shtml
 Checking the chemical receiving and storage to ensure that it is an adequately ventilated area which
is designated such that there is no possibility for cross contamination of food or food contact surfaces
 Ensuring all chemicals required for ongoing use in food handling areas (cleaners and sanitizers used
regularly) are stored in a designated location that prevents contamination of foods, food contact
surfaces or packaging materials
 Ensuring all chemicals are stored and mixed in clean, correctly labeled containers and dispensed and
handled only by authorized trained personnel (see employee training program)

Record all findings on a Semi -annual Premise Report and report deficiencies by completing Corrective
Action Request form

Frequency: semi-annually (April & October)

Corrective action
 Remove any materials not on the approved list or get a letter from the manufacturer stating that
product has been approved regulatory agencies
 Increase ventilation if inadequate and report any moisture buildup to maintenance for repair.
 Relocate the storage area or move any food products, or packaging materials that might be
contaminated.
 Retrain clean-up personnel or any personnel required to use cleaning chemicals or the correct method
of handling.

Verification Procedure
Director of Operations will initial or sign off Corrective Action Request forms to verify completion of
work and do a random visual check of areas to be sure the work is done.

Records
Semi-annual Premise Report
Corrective Action Request form
Employee training record

B 2.3 Finished Product Storage

Updated 14-Apr-19 17
 B 2.3 Finished Product Storage

B 2.3.1 Finished product is stored, rotated and handled under conditions that will prevent damage or
deterioration.

Person Responsible for Monitoring: HACCP Coordinator or Warehouse Supervisor

Procedure: HACCP Coordinator or Warehouse Supervisor will physically and or visually inspect the plant
and check that finished product is properly stored and handled.
Record all findings by completing Semi-Annual Premise Checklist and report deficiencies onto Corrective
Action Request form.

Frequency: Semi-annually (April & October)

Verification Procedure
Director of Operations will initial or sign off Corrective Action Request forms to verify completion of
work.
Director of Operations will review and initial the Semi-annual Premise Report to verify the task was
completed and do a random visual check of areas to ensure the work is done.

Records
Semi-annual Premise Report
Corrective Action Request form

B 2.3 Finished Product Storage

B 2.3.2 Returned defective or suspect products are clearly identified and isolated in a designated
area for appropriate disposition.

Person Responsible for Monitoring: Warehouse Supervisor and or Designated Personnel

Procedure: Warehouse Supervisor and or Designated Personnel will inspect returned product and will
ensure that defective or suspected products are clearly identified and isolated in a designated area for
appropriate disposition

Record all findings on a checklist and report deficiencies by completing Corrective Action Request form

Frequency: each returned shipment

Corrective action
Complete Product Hold form after consultation with Director of Operations.

Verification Procedure

HACCP Coordinator will initial or sign Product Hold form to verify completion of work and do a random
visual check of product to ensure that action is completed.

Records
Product Hold Form
Corrective Action Request Form

Updated 14-Apr-19 18
C 1. General Equipment

C 1.1 Design and Installation

C 1.1.1 Equipment and/or utensils are designed, constructed and installed:

- to ensure that it is capable of delivering the requirements of the process;
- accessible for cleaning, sanitizing, maintenance and inspection;
- preventing contamination of the product during operations;
- permits proper drainage and where appropriate, is connected directly to drains;
- smooth, non-corrosive, non-absorbent, non-toxic, and free from pitting, cracks, and
crevices where there is food contact surfaces.

C 1.1.2 Where necessary, equipment is exhausted to the outside to prevent excessive condensation.

C 1.1.3. Equipment and utensils used in production area are clearly identified.

Person Responsible for Monitoring: HACCP Coordinator or Warehouse Supervisor

Procedure:
The HACCP Coordinator or Warehouse Supervisor will inspect the plant to ensure equipment and/or
utensils are designed, constructed and installed to:
 ensure that it is capable of delivering the requirements of the process
 be accessible for cleaning, sanitizing, maintenance and inspection
 prevent contamination of the product during operations
 permit proper drainage and where appropriate, is connected directly to drains
 be made of smooth, non-corrosive, non-absorbent, non-toxic materials and is free from pitting, cracks,
and crevices where there are food contact surfaces.
 ensure where necessary, equipment is exhausted to the outside to remove fine particulates
 ensure all equipment and utensils used to handle inedible material are not used to handle edible
material and are clearly identified.
Record all findings on Semi-annual Premise Report and report deficiencies by completing Corrective
Action Request form

Frequency: Semi-annually (April & October)

Corrective action
 Prior to any installation, do a HACCP review of new equipment and the installation method
 If equipment is not accessible, modify or change pattern to allow access
 If materials are not smooth, non corrosive, non absorbent, or non toxic, have the materials replaced
immediately
 If the surfaces are cracked, pitted or crevices present, repair and fill the cracks

Verification Procedure

Director of Operations will initial or sign off Corrective Action Request forms and do a random visual
check of areas to ensure the work is done according to requirements.

Records
Corrective Action Request form
Semi-annual Premise Report
HACCP meeting minutes

C1.2 Equipment Maintenance and Calibration

Updated 14-Apr-19 19
 C 1.2.1 The manufacturer has an effective preventative maintenance program to ensure that
equipment that may impact on food safety, functions as intended and that no physical or
chemical hazard potentials result.
This includes:
- A list of equipment requiring regular maintenance
- The maintenance procedures and frequencies e.g. Equipment inspection, adjustment and
parts replacements are based on the equipment manufacturer’s manual or equivalent, or are
based on operating conditions that could affect the condition of the equipment.
- Reason for the activity

C 1.2.2 The manufacturer has an effective calibration program for equipment monitoring and / or
controlling devices that may impact on food safety (e.g. scales, metal detector).

Person Responsible for Monitoring: HACCP Coordinator or Designated Personnel

Procedure: HACCP Coordinator or Designated Personnel will examine the maintenance and calibration
program to ensure
 that monitoring and or controlling devices have the effective maintenance and calibration program to
prevent any biological, physical or chemical hazard to the blended products or packaging materials
 there is a list of equipment that requires regular maintenance (e.g. scales, metal detector, etc.)
 the procedure and frequencies of maintenance inspection, adjustment and parts replacements are
based on the equipment manufacturer's manual or equivalent, or are based on operation conditions
that could affect the condition of the equipment
 there is an effective calibration program for equipment that may impact on food safety e.g. metal
detector, pH meter calibration

Record all findings on a Semi-annual Premise Report and report deficiencies by completing Corrective
Action Request form

Frequency: Semi-annually (April & October)

Corrective action
 Have maintenance records updated
 Have manufacturer’s technician calibrate equipment whenever required e.g. metal detector, scales
 Request maintenance manual to be sent from the equipment manufactures if not already available

Verification Procedure
Director of Operations will initial or sign off Corrective Action Request forms to verify completion of
work.
Director of Operations will review and initial the Semi-annual Premise Report to verify the task was
completed.
Director of Operations will do a random visual check of areas to ensure the work is done as per
requirements.

Records
Corrective Action Request form
Semi-annual Premise Report
Equipment Maintenance Record
Maintenance Forms

D1 Training

D 1.1 General Food Hygiene Training

Updated 14-Apr-19 20
 D 1.1.1 The manufacturer has a training program for employees which includes:
- appropriate training in personal hygiene and hygienic handling of food at beginning of
employment and is
- reinforced and updated at appropriate intervals

Person Responsible for Monitoring: HACCP Coordinator or Designated Personnel

Procedure: HACCP Coordinator or Designated Personnel will review the training program to ensure
that:
 Appropriate training in personal hygiene, hygienic handling of food and personal safety training is
given to all employees at the beginning of their employment.
 Is reinforced with reviews at appropriate intervals
 All training is recorded and employees(s) sign a document stating that they have received and
understood the training

Record all findings and report deficiencies

Frequency: Annually or as required

Corrective action
 Update the training manual if it does not cover all areas of the operation or is not effective.
 Increase the number of training sessions and reviews if training is not effective
 Bring in outside help to improve employee training if necessary.
 Purchase visual aids or get translations made if required

Verification Procedure
Director of Operations will review and initial training records files to ensure correct documents are
completed and signed by employees and confirm that appropriate training is carried out.
Director of Operations will review the program annually for effectiveness.

Records
Employee training records
Employee training program

Updated 14-Apr-19 21
 D 1.2 Technical Training

D 1.2.1 Training is appropriate for the complexity of the manufacturing process and the tasks
assigned e.g. personnel are trained to understand the importance of the critical control
points for which they are responsible, the critical limits, the procedures for monitoring, the
action to be taken if the limits are not met and the records to be kept.

D 1.2.2 Personnel responsible for maintenance and calibration of equipment impacting of food
safety have been appropriately trained to identify deficiencies that could affect product
safety and to take the appropriate corrective action. Individuals performing maintenance on
specific equipment are appropriately trained.

D 1.2.3 Personnel and supervisors responsible for the sanitation program are appropriately trained
to understand the principles and methods required for effective cleaning and sanitizing.

D 1.2.4 Additional training is provided as necessary to ensure current knowledge of equipment and
process technology e.g. Specific technical training, apprenticeship.

Person Responsible for Monitoring: HACCP Coordinator

Procedure: Review the Technical training program to ensure that it is:

 appropriate for the complexity of the manufacturing process and the tasks assigned
 personnel are trained to understand the importance of the critical control points for which they are
responsible, the procedures for monitoring for operating limits, the action to be taken if the limits are
not met and the records to be kept
 Designated personnel responsible for maintenance and calibration of the lab equipment impacting of
food safety have been appropriately trained to identify deficiencies that could affect product safety and
to take the appropriate corrective action. Individuals performing maintenance on specific equipment
are appropriately trained
 personnel and supervisors responsible for the sanitation program are appropriately trained to
understand the principles and methods required for effective cleaning and sanitizing.
 additional training is provided as necessary or wherever required ensuring current knowledge of
equipment and process technology.

Record all findings and report deficiencies

Frequency: Annually or as required

Corrective action
 increase the frequency of the training and or monitoring performance
 bring in outside consultants to help in training e.g. manufacturer representatives, food safety
 replace employees that are unable or unwilling to perform the SOPs, take corrective action timely or
keep accurate records.
 hold workshops for staff training when new technology is brought in or anticipated to be installed
within the plant.

Verification Procedure
Director of Operations will review effectiveness of employee training with HACCP Coordinator and initial
changes made on reviewed copy.

Records
Employee training records
Employee training program

Updated 14-Apr-19 22
 D 2.1. Cleanliness & Conduct

D 2.1.1. The manufacturer has and enforces a policy to ensure good personal hygiene. Hygienic
behaviour and habits must be followed to prevent contamination of food products: Hand
washing/sanitizing, protective clothing, hygienic practices ( no food, gum, tobacco)

D 2.1.2 Access of personnel and visitors is controlled to prevent contamination. The traffic pattern
of employees prevents cross contamination of the product.

Person Responsible for Monitoring: HACCP Coordinator or Designated Personnel

Procedure: HACCP Coordinator or Designated Personnel will inspect the plant and employees to ensure:
 Good personal hygiene has been enforced and policies are in place.
 Hygienic behavior and habits are being followed to prevent contamination of food products e.g. no
food, gum or tobacco in the production area
 Hand washing/sanitizing, protective clothing, hygienic practices are being followed (e.g. hair nets,
gloves and coveralls) are being worn where required
 Access of personnel and visitors is controlled to prevent contamination and the traffic pattern of all
employees prevents or controls cross contamination of products
Record all findings on monthly employee conduct report (PRP-002) and report deficiencies

Frequency: once every month

Corrective action
 Retrain employees that are not following policies
 Discipline employees who break hygiene rules
 Make addition wash stations available to facillate easy access
 Restrict entrance of visitors to the reception and or office area only.
 Escort all visitors on plant premises
 Lock all external doors to limit access of unauthorized personnel

Verification Procedure
Director of Operations will review and initial the report to verify the task was completed.
Director of Operations will review policies and corrective actions relating to employee hygiene every 6
months

Records
Employee training record
Monthly employee conduct report
Visitor’s log

Updated 14-Apr-19 23
 D 2.2 Communicable diseases

D 2.2.1 The manufacturer has and enforces a policy to prevent personnel known to be suffering from,
or known to be carriers of a disease transmissible through food, from working in food
handling areas.

D.2.2.2 The manufacturer requires that employees advise management when they are suffering from a
communicable disease likely to be transmitted through food.

D. 2.2.3. Employees having open cuts or wounds do not handle food or food contact surfaces unless the
injury is completely protected by a secure waterproof covering, e.g. rubber gloves.

Person Responsible for Monitoring: HACCP Coordinator or Production Supervisor

Procedure: Monitor the employee to ensure:

 Personnel known to be suffering from, or known to be carriers of a disease transmissible through
food, from working in food handling areas
 Employees have signed declaration form stating that they are not suffering form a communicable
disease likely to be transmitted through food.
 Employees having open cuts or wounds do not handle food or food contact surfaces unless the injury
is completely protected by a secure waterproof covering e.g. gloves

Record all findings into Monthly employee conduct report (PRP-002) and report deficiencies

Frequency: once every month

Corrective action
 Personnel known to be suffering a communicable disease may work in an area less sensitive to the
transmission of the disease (Doctor’s note is required)
 Employees must stay home until it is safe to return to work
 Ensure production employees open wounds are covered with band aid and gloves

Verification Procedure
The Director of Operations will review and initial the report to verify the task was completed.
Director of Operations will review program and policies annually to ensure correct documents are
completed and signed by employees and that policies are in place.

Records
Monthly employee conduct report (PRP-002)
Hiring policy

Updated 14-Apr-19 24
E 1 Sanitation

E 1.1 Sanitation Program

E 1.1.1 The manufacturer has a cleaning and sanitation program for all equipment (COP) that
includes: chemicals used, temperature requirements, procedures for cleaning and sanitizing,
disassembly and assembly instructions.

E 1.1.2 The manufacturer has a cleaning and sanitation program for premises, production and storage
areas. Special sanitation and housekeeping procedures required during production are
specified.

E 1.1.3. Where required, operations begin only after sanitation requirements are met.

Person Responsible for Monitoring: Production Supervisor and or HACCP Coordinator

Procedure: Production Supervisor and or HACCP Coordinator will inspect the plant cleaning and
sanitation program to ensure that:
 the cleaning and sanitation program covers all equipment COP (clean-out-of-place) that includes
chemical used, temperature requirements, procedures for cleaning and sanitizing, disassembly and
assembly instructions.
 the cleaning program covers the premises, production and storage and that special sanitation and
housekeeping procedures are specified and followed during production.

Record all findings and report deficiencies on Pre-op Inspection Form

Frequency: Whenever equipment cleaned and sanitized

Corrective action:
 add any equipment to the program that has been missed
 rewrite/correct any disassembly or assemble instructions that is not effective
 retrain any employees who are unable to comply with cleaning and sanitation program
 prevent the start up of operations or specific lines if the equipment or premises are not properly
cleaned and sanitized.
 hold any equipment or areas from continuing production if clean-ups are not completed

Verification Procedure:

Director of Operations will initial or sign off Corrective Action Request forms to and do a random visual
check of areas to be sure the work is done.
Director of Operations will review and initial the Semi-annually Premise Report to verify the task was
completed.

Records
Semi-annual Premise Report
Employee training records
Pre-Op Inspection Form
CAR Form

Updated 14-Apr-19 25
 E 2.1 Pest control program

E 2.1.1. There is an effective pest control program for the premises and equipment that includes:
- The name of the person at the manufacturer assigned responsibility for pest control.
- Where applicable, the name of the pest control company or the name of the person
contracted for the pest control program
- The list of chemicals used, the concentration in accordance with label instructions, the
location where applied, method and frequency of application
- A map indicating the location of pest control devices

Person Responsible for Monitoring: Warehouse Supervisor or Director of Operations

Procedure
Check the pest control program to ensure
 That it includes the name of the person assigned responsibility for pest control
 The name of the pest control company (Abell Pest Control.) contracted for the pest control program
 List of chemicals used, the concentration in accordance with label instructions, location where
applied, method and frequency of application
 A map indicating the location of pest control devices

Record all findings on a checklist and report deficiencies by completing action request form

Frequency: every week when outside pest control is not scheduled for service

Corrective action
 Change companies if the program is not effective
 Increase the rate of monitoring if there is evidence of pest activity
 Add additional catchalls or bait stations if required
 Replace broken of lost catchalls or bait stations

Verification Procedure
Director of Operations will initial or sign off Corrective Action Request forms to verify completion of
work and do a random visual check of areas to be sure the work is done every 6 months

Records
Pest control program
Monthly report (contractors report)
Monthly pest control form
Monthly Warehouse and Pest Control Report

Updated 14-Apr-19 26
 F1 Recall system

F 1.1 Procedure

F 1.1.1 The manufacturer has an effective Health and Safety recall program which will include;
- Tracking analysis, actions taken and records of product complaints
- the person or persons responsible e.g. recall coordinator(s)
- The roles and responsibilities for coordination and implementation of a recall
- methods to identify, locate and control recalled product.
- a requirement to investigate other products that may be affected by the hazard and that
should be included in the recall.
- Procedure for monitoring the effectiveness of the recall e.g.: effectiveness check to the
appropriate level of distribution specified in the recall notice.

F 1.1.2 Immediate notification of the Canadian Food Inspection Agency in the region where the
manufacturer is located. In some cases this may be through the regulatory agency having
jurisdiction.
This notification includes the following:
- Amount of product produced, in inventory and distributed
- Name, size, code or lot numbers of food recalled
- Area of distribution of product e.g.: local, national, international
- Reason for the recall

Person Responsible for Monitoring: Recall Coordinator or HACCP Coordinator

Procedure: Audit the Health and Safety recall program, which includes
 Tracking analysis, actions taken and records of product complaints
 Person or persons responsible e.g. Recall Coordinator
 The roles and responsibilities for coordination and implementation of a recall
 Methods to identify, locate and control recalled product
 Investigation procedure(s) that may include other products affected by the hazard and should be
included in the recall
 Procedure for monitoring the effectiveness of the recall
 Procedure for immediate notification of the Canadian Food Inspection Agency in the region including
o amount of product produced, in inventory and distributed
o product name, size, code or lot numbers of food recalled
o area of distribution of product
o reason for the recall (See Recall Binder for the details)
Record all findings and report deficiencies

Frequency: conduct mock recall twice year (Raw Products & Finished Products)

Corrective action
Add any missing documents to the recall program
Update the list of persons on the recall committee

Verification Procedure
President will verify

Records
Return Records
Customer Complaint Records
Semi - Annual Mock Recall Records

Updated 14-Apr-19 27
 F1 Distribution records

F 1.2 Product code identification and distribution

F 1.2.1 Each pre-packaged food has permanent, legible code marks or lot numbers on the packages.
- The code identifies the establishment, the day, month and year in which the food was
produced
- Code marks used and the exact meaning of the code are available
- Where used, case codes are legible and represent the container code within.

Person Responsible for Monitoring: Director of Operations and or Designated Personnel

Procedure: Monitor the packaged product for the following

 Each package, box or container has permanent, legible code marks or lot numbers on the packages
 records of production, inventory and distribution records are available for any product that has been
processed

Record all findings and report deficiencies

Frequency: Each batch

Corrective action
 hold product that is not properly labeled and have the condition remedied
 if codes used are not correct, contact Plant Manager and or Plant Supervisor Personnel
 under no condition allow packages to be shipped without corrections being made

Verification Procedure

HACCP Coordinator will do a random visual check to verify the work was performed and review records
daily

Records
Label Monitoring Log (QA-015)

Updated 14-Apr-19 28
 F1 Distribution records

F 1.2 Product code identification and distribution

F 1.2.2 For each lot of product, the manufacturer must have:
- Records of customer names, addresses and telephone numbers.
- Records of production, inventory and distribution by lot are available for the lot tested.

Person Responsible for Monitoring: Director of Operations or HAACP Coordinator

Procedure: maintain current records for:

 Available customer names, addresses and telephone numbers for all product shipped
 Records of production, inventory and distribution records are available for any product that has been
processed

Record all findings and report deficiencies

Frequency: Semi-annually

Corrective action
 Report to President any areas of deficiencies and help develop a program that will correct problems in
the future
 Call in outside help if the deficiencies are created by computer error

Verification Procedure
President will review records annually

Records
Semi-annual Premise Report
Customer Records
Product records

Updated 14-Apr-19 29