General Principles of Food Hygiene, Composition and Labelling

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General Principles of Food Hygiene, Composition and Labelling- visual/mechanical/electronic screening;- analysis of consumer complaint trends; and- vendor audits.Frequency of verification- The manufacturer conducts verification of the manufacturing controls at afrequency appropriate to the hazards associated with the product andprocess.Responsibility for verification- Individuals or organizations responsible for verification are identified.These individuals or organizations are suitably qualified.See Section 7.2.6 - Verification Records.June 2011 24 of 55 CFIA - IMFD
General Principles of Food Hygiene, Composition and Labelling2.0 EQUIPMENT2.1 GENERAL EQUIPMENT2.1.1 Design, Construction and InstallationAll equipment and utensils are designed, constructed and installed to function asintended, to permit effective cleaning and sanitation and to preventcontamination.Assessment Criteria- Equipment is designed, constructed and installed to ensure that:- it is capable of delivering the results that are required;- it is accessible for cleaning, sanitizing, maintenance and inspection;- contamination of the product during operation is prevented (e.g.location of lubricant reservoirs);- it is exhausted to the outside to prevent excessive condensation (e.g.filler bowls, blanchers, retorts), where necessary; and- proper drainage is permitted and where appropriate, equipment isconnected directly to drains.NOTE:Equipment design, construction and installation is not considereddeficient if the potential hazards can be controlled by otherprocedures.2.1.2 Food Contact SurfacesFood contact surfaces are constructed of appropriate materials and aremaintained in a manner to prevent contamination of food.Assessment Criteria- Food contact surfaces of equipment and utensils are smooth, noncorrosive,non-absorbent, non-toxic, free from pitting, cracks or crevices,and able to withstand repeated cleaning and sanitation.- When coatings, paints, chemicals, lubricants and other materials are usedfor food contact surfaces or utilized on equipment where there is apossibility of contact with food, either:- the substances are listed in the Reference Listing of AcceptedConstruction, Packaging Materials and Non-Food Chemical Products,published by the CFIA, orJune 2011 25 of 55 CFIA - IMFD
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General Principles of Food Hygiene, Composition and Labelling

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