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ESS CAN Hygienic Design
Food contact materials; food contact substances; food processing machinery; hygienic design of food processing machinery; hygienic design; hygienic sanitary design; product contact surfaces; cleaning; disinfection; dead spaces; bakery machines; grocery machines; meat; diary

30-Tages-Lizenz

Anwendungsbereich des Regulatory Essentials

This ESSENTIAL decribes hygienic design requirements on the basis of the following Canadian Laws: - Safe Food for Canadians Regulations (SOR/2018-108) - plus the voluntary NSF (National Sanitation Foundation) certification rules for food contact and processing materials. For other aspects of food contact (e.g.: materials, migration limits, see: ESSENTIAL CAN Food Contact Materials.

Stakeholder:

Manufacturer, Importer, Operator

Geltende Rechtsvorschriften:

PART 4 - Preventive Controls DIVISION 4 - Maintenance and Operation of Establishment SUBDIVISION C - Conveyances (*) and Equipment 53) Any conveyance or equipment that is used in the manufacturing, preparing, storing, packaging or labelling of a food or in the slaughtering of a food animal must (a) be appropriate for the food or the food animal, as the case may be, and for the activity being conducted; (b) be designed, constructed and maintained to prevent contamination of the food; (c) be constructed of, and maintained using, materials that are suitable for their intended use and, if those materials present a risk of contamination of the food, that are (i) corrosion-resistant, (ii) durable, (iii) capable of withstanding repeated cleaning and, if necessary to prevent contamination of the food, repeated sanitizing, unless the equipment is intended for a single use, and (iv) free of any noxious constituent; (d) be equipped with instruments to control, indicate and record any parameters that are necessary to prevent contamination of the food; (e) function as intended; (f) be accessible and, if necessary for its cleaning, sanitizing, maintenance or inspection, able to be easily disassembled; (g) be used, maintained and, if necessary, calibrated in accordance with the manufacturer’s instructions and in a manner that does not present a risk of contamination of the food; and (h) have surfaces that, if they come into contact with a food, are smooth, free from pitting, cracks and flakes and non-absorbent, except when the surface does not present a risk of contamination of the food. (*) The Safe Food for Canadians Act defines "conveyance" as meaning "a vessel, aircraft, train, motor vehicle, trailer or other means of transportation, including a cargo container." Canadian Institute of Food Safety (CIFS) - Overview on Canadian provincial food safety legal requirements: - Alberta - British Columbia - Manitoba - New Brunswick - Newfoundland and Labrador - Northwest Territories - Nova Scotia - Nunavut - Ontario - Prince Edward Island - Quebec - Saskatchewan - Yukon Territory

Nationale Anwendungsebene:

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Länder:

 

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Status:

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ID:

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Inhalt des Regulatory Essentials

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