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(THESE ARE GENERIC POLICIES THAT WOULD NEED TO BE IN PLACE DEMONSTRATING THE COMMITMENT TO SPECIFIC CONTROLS.

They are generally supported by procedures within your pre-requisite program using SOPs and records )

Building Construction and Modifications Policy

Policy#: P01 / developed: 5 Jul 07
Purpose / To ensure that new construction and modifications to existing building(s) and process lines are done to meet BC CDC Code of Good Practices for Abattoirs
Person responsible / Owner or designate
Frequency / Before new construction or modifications commence or are used
Procedure /
  1. Owner will investigate code requirements and confer with meat plant inspector and local authorities having jurisdiction
  2. Owner will provide plans with sufficient detail to assure that code requirements are met and potential hazards are controlled.
  3. Written approval of new construction or modifications will be obtained from authorities having jurisdiction before construction or modification of areas and/or equipment affecting process flow commences.
  4. All surfaces inside food areas and food contact surfaces of equipment will be non-porous, chemical-resistant, cleanable and sanitizable and approved for use in BC food plants.
  5. Construction of modifications should be carried out in a manner to prevent contamination of ongoing process and products.
  6. Construction will be done according to local government requirements
  7. Plans of “as built” construction should be kept on file (signed / dated)

Incoming Materials and Specifications Policy

Policy#: P02 / developed: 5 Jul 07
Purpose / To ensure that all incoming materials are food grade or for use in BC meat plants (e.g. ingredients, cleaning chemicals, lubricants)
Person responsible / Owner or designate responsible for purchasing
Frequency / Before new incoming materials are purchased
Procedure /
  1. Owner or designate will request written assurance from supplier that all ingredients and materials supplied will meet all BC standards relating to materials used in food plants
  2. Alternatively the owner or designate may access the CFIA Reference Listing of Approved Materials at
  3. Relevant documentation must be on site and available for all materials used in the meat plant.

Personal Hygiene and Work Practices Policy

Policy#: P03 / developed: 5 Jul 07
Purpose / To ensure that employees follow good hygiene practices while working with meat and meat products
Person responsible / All employees
Frequency / Daily
Procedure /
  1. Employees will wear clean smocks, boots and gloves when working with meat
  2. Employees will not wear jewelry in areas where meat is contacted.
  3. Employees will wash hands after coming into contact with contaminants (e.g. washroom use / lunch / smoking / pallets) before handling meat products and carcasses.
  4. Employees shall change aprons or outer clothes when moving between areas or tasks such as slaughter and meat cutting / meat cutting and receiving, packing or shipping product
  5. Personal items such as clothing / boots / aprons / knives must be clean before work commences and kept clean during the shift to prevent contamination of food being processed or packaged. Personal items are to be stored in designated locations as required bv management.

Tracking Policy

Policy#: P04 / developed: 5 Jul 07
Purpose / To ensure that outgoing product is properly identified to allow traceability in the case of product recall and proper handling of finished product
Person responsible / Owner or designate
Frequency / Daily
Procedure /
  1. Owner or designate will provide the person responsible for labeling of finished product packages with the information required: lot code (packed-on date) / product handling instructions (e.g. keep frozen or refrigerated on cases / cook before using “packed-on” on retail package).
  2. Person responsible for labeling will attach a label to the case containing the finished product if sold in bulk or to the product package if sold as retail pack
  3. Lot code is recorded on the condemned certificate.
  4. Lot code is recorded on shipping documentation such as bills of lading or delivery slips.

Water Quality Policy

Policy#: P05 / developed: 5 Jul 07
Purpose / To ensure that all water used in the plant meets drinking water standards and is suitable for facility / equipment cleaning, product washing, and employee use.
Person responsible / Owner or designate
Frequency / Every 6 months
Procedure /
  1. The person carrying out the pre-operation will visually determine the suitability of water for its use: clarity, flow and temperature.
  2. Water and ice is tested for microbiological safety on semi-annual basis and should be tested annually for conformity to the Canadian Drinking Water Standards
  3. Water testing procedure is carried out as instructed by the laboratory or testing agency.

Glass and Brittle Plastic Policy

Policy#: P06 / developed: 5 Jul 07
Purpose / To ensure that glass and brittle plastic does not come in contact with raw or finished product.
Person responsible / All employees / maintenance supervisor
Frequency / Daily / monthly
Procedure /
  1. The maintenance supervisor will ensure that all glass lights are covered with plastic covers (fluorescent lights will be covered with a waterproof plastic cover or with plastic tubes and end caps) or be of shatterproof construction.
  2. Windows made of glass should be replaced with Plexiglas or be covered with a plastic film on the side nearest production to ensure that any broken glass will be retained and not land up on product
  3. Thermometers should be made of plastic or be plastic covered (use only alcohol thermometers).
  4. Utensils (scoops and measuring cups) should be made of metal (stainless steel preferred) or of soft plastic construction.
  5. No glass containers or cups should be brought into production or shipping areas.

External Personnel Security Policy

Policy#: P07 / developed: 5 Jul 07
Purpose / To ensure that only authorized individuals enter the plant under the direction of a supervisor.
Person responsible / All supervisors
Frequency / Daily
Procedure /
  1. All visitors, contractors and external personnel are to report to the office and sign in if entering the plant.
  2. Visitors are required to wear a hair net / hard hat with appropriate footgear that has been cleaned before entering.
  3. Visitors will be accompanied by a supervisor to ensure that product and equipment is not contaminated.
  4. Contractors will only work in areas that are separated from the product by doors or screens. Contractors will employ good work practices to ensure that product is not contaminated by chemical or physical hazards.
  5. Supervisors will ensure that doors are kept locked when plant personnel are not available to provide supervision of external personnel

Recall Policy

Policy#: P08 / developed: 5 Jul 07
Purpose / To ensure that product identified to be of questionable nature can be recalled from food chain
Person responsible / Owner or designate
Frequency / As required / Annual mock recall
Procedure / 1. Notify owner or designate immediately
2. Owner will assemble Recall team (HACCP Coordinator, Lead hand)
3. Identify product and potential lot number with Shipping identifier
4. Owner notifies CFIA with information included: 604-775-6085 (emergency pager number)
  • amount of product
  • name, code numbers of food
  • area of food distribution
  • reason for recall
5. Identify target storage location or distribution organization
6. Notify storage or distribution supervisor to hold identified product
7. If product is in hands of consumer, cooperate fully with CFIA personnel to issue public recall of product. Press release should be prepared in advance and be on file. Product should be held in storage to determine appropriate use or disposal of product.

Corrective Action Policy

Policy#: P09 / developed: 5 July 07
Purpose / To ensure that all deviations important to the process are corrected and logged by or under the direction of a supervisor.
Person responsible / All supervisors
Frequency / When deviation is noted and corrective action taken
Procedure /
  1. All deviations that may effect the final product or the preparation of the final product shall be logged on the Corrective Action log
  2. The appropriate CA will be taken and detailed on the CA log
  3. The CA log will be reviewed within 1 week to assure CA is taken.
  4. The completed CA will be signed off by supervisor.

Approved by: Date:

Corrective Action Log

Date of Deviation / Description of Deviation / Corrective Action Taken / Date CA Completed / Verified by

Approved by: Date: