General Principles of Food Hygiene, Composition and Labelling

More documents

Recommendations

Info

General Principles of Food Hygiene, Composition and Labelling- Non-food chemicals are stored and mixed in clean, correctly labelledcontainers.- Non-food chemicals are dispensed and handled only by authorized andproperly trained personnel.6.2.3 Finished Product StorageFinished product is stored and handled in a manner that prevents damage andcontamination.Assessment Criteria- Finished product is stored and handled under conditions that minimizedeterioration and prevent contamination (e.g. thermophilic spoilage,rusting or corrosion).- Stock rotation is controlled to minimize deterioration and prevent spoilagethat could present a health hazard (e.g. rusting of containers, containercorrosion resulting in leakage, products exceeding shelf life).- Finished product requiring refrigeration is stored at 4°C (39°F) or less andis appropriately monitored. Frozen finished product is stored at atemperature that does not permit thawing.- Defective, suspect or returned product is clearly identified and isolated in adesignated area for appropriate disposition.- Finished product is stored and handled in a manner that minimizesdamage (e.g. forklift damage or damage due to uncontrolled stackingheights).June 2011 42 of 55 CFIA - IMFD
General Principles of Food Hygiene, Composition and Labelling7.0 RECORDS7.1 GENERAL RECORDS7.1.1 General Record RequirementsInformation is recorded in a manner that represents an accurate history of theproduct or process. Records are retained for the required period of time.Assessment Criteria- Records are legible, permanent and accurately reflect the actual events,conditions or activities.- Errors or changes are identified so that the original record remains clear(e.g. strike out with a single stroke and initial the correction/change).- Each entry on a record is made by the responsible person at the time thatthe specific event occurred. The completed records are signed and datedby the responsible person.- A qualified individual, designated by management, signs all critical records(e.g. records related to the adequacy of the thermal process and theachievement of a hermetic seal) prior to distribution of product. All otherrecords are reviewed at an appropriate frequency to provide an earlyindication of potentially serious deficiencies.- Records are retained for at least one year after the expiry date on the labelor container or if there is no expiry date, for at least two years after thedate of manufacture.- Records are maintained and are available upon request.7.2 RECORDS ON CONTROL OF OPERATION7.2.1 Process Design RecordsRecords are available to demonstrate the adequacy of procedures and methodsused in process development.RationaleRecords are necessary to verify that critical factors and critical limits areadequate to produce a safe product.Assessment Criteria- Records are available upon request to verify that reliable procedures havebeen followed in designing the process.June 2011 43 of 55 CFIA - IMFD
Page 1 and 2: General Principles of Food Hygiene,
Page 11 and 12: ̵̵̵̵̵̵̵̵̵̵̵̵̵General P
Page 41: General Principles of Food Hygiene,
Page 55: General Principles of Food Hygiene,

General Principles of Food Hygiene, Composition and Labelling

Create successful ePaper yourself

Delete template?

Save as template?