GreatNorthCollective/greatnorth-canada-federal-laws-text huggingface dataset:
Safe Food for Canadians Regulations — Safe Food for Canadians Regulations
low-acid food means a food of which any component has a pH that is greater than 4.6 and a water activity, as determined by the ratio of the water vapour pressure of the component to the vapour pressure of pure water at the same temperature and pressure, that is greater than 0.85. ( aliment peu acide )
Safe Food for Canadians Regulations — (a)
operator means (a) the holder of a licence to manufacture, process, treat, preserve, grade, store, package or label a food, to store and handle an edible meat product in its imported condition or to slaughter a food animal; (b) any person who grows or harvests fresh fruits or vegetables; and (c) any person who handles fish in a conveyance. ( exploitant )
Safe Food for Canadians Regulations — Safe Food for Canadians Regulations
scheduled process means a process in which a treatment is applied to a food to render the food commercially sterile, taking into account the critical physical and chemical factors that affect the treatment’s effectiveness. ( traitement programmé )
Safe Food for Canadians Regulations — 46
Application 46 (1) Unless otherwise specified, the requirements of this Part apply in respect of (a) any foods that are to be exported or sent or conveyed from one province to another; (b) any edible meat products that are imported, during their storing and handling in their imported condition, for the purpose of the exercise of an inspector’s powers under the Act; and (c) any food animals from which meat products that are to be exported or sent or conveyed from one province to another may be derived. Exception (2) Despite subsection (1), in the case of the holder of a licence to import, section 86 applies in respect of any food that is imported. Application — establishment (3) The requirements of this Part that refer to an establishment apply in respect of (a) in the case of the holder of a licence referred to in paragraph (a) of the definition operator in section 45 , an establishment that is identified in their licence; (b) in the case of any person referred to in paragraph (b) of the definition operator in section 45 , an establishment where that person grows or harvests fresh fruits or vegetables; and (c) in the case of any person referred to in paragraph (c) of the definition operator in section 45 , the conveyance where that person handles fish. Establishment — slaughtering game animals (4) For the purposes of section 50 , subsection 56 (2) and sections 66 , 67 and 71 , in the case of an establishment that is identified in a licence to slaughter a game animal, the facility in the establishment is deemed to be the establishment. Exception — game animals (5) Section 55 , subsection 56 (1) and sections 58 and 69 do not apply in respect of an establishment where game animals are slaughtered.
Safe Food for Canadians Regulations — 47
Identification and analysis of hazards 47 (1) An operator must identify and analyze the biological, chemical and physical hazards that present a risk of contamination of a food. Prevention, elimination and reduction of hazards (2) The operator must prevent, eliminate or reduce to an acceptable level the hazards referred to in subsection (1) by using control measures that are shown by evidence to be effective, including any treatment or process and including, in the case of a meat product, the control measures that are set out in the document entitled Preventive Control Requirements for Biological Hazards in Meat Products , prepared by the Agency and published on its website, as amended from time to time. Imported food (3) The holder of a licence to import must comply with subsections (1) and (2) in respect of a food that is imported.
Safe Food for Canadians Regulations — 48
Application of scheduled process to low-acid food 48 (1) If a low-acid food is in a hermetically sealed package, an operator must apply the scheduled process referred to in subparagraph (3)(a)(i) and, if batch thermal treatment is applied, must use a temperature-sensitive indicator that visually indicates that the package has been thermally treated. Exception — refrigerated or frozen food (2) Subsection (1) does not apply if the low-acid food is kept refrigerated or frozen and the expressions “Keep Refrigerated” and “ garder réfrigéré ”, or “Keep Frozen” and “ garder congelé ”, as the case may be, are shown on the principal display panel. Documents (3) The operator must prepare documents that set out (a) in respect of each low-acid food, (i) a description of the scheduled process that will be applied to it, together with the name of the person who is responsible for developing the process, and (ii) the formulation of the food; and (b) in respect of each application of the scheduled process to a low-acid food, (i) the name of the food and its production volume, (ii) the equipment that is used for the treatment, (iii) any parameters of the treatment, such as start and end times, temperatures of the treatment and the pressure used in the treatment, (iv) a description of any maintenance of, and of any modifications to, the equipment that is used for the treatment, (v) any deviations from the scheduled process and any corrective action taken, (vi) the incubation results, and (vii) a description of any treatment of the cooling water. Retention period of documents (4) The documents that set out the information referred to in paragraph (3)(a) must be kept for three years after the day of the most recent application of the scheduled process to the low-acid food, and the documents that set out the information referred to in paragraph (3)(b) must be kept for three years after the day of the application of the scheduled process.
Safe Food for Canadians Regulations — 49
Maintenance and operation 49 An operator must maintain and operate an establishment so that the requirements of sections 50 to 81 are met.
Safe Food for Canadians Regulations — 50
Clean and sanitary condition 50 (1) An establishment, and any conveyance or equipment in it that is used in connection with an activity that is regulated under the Act, must be clean and in a sanitary condition. Cleaning and sanitation (2) The cleaning and sanitation of the establishment and of any conveyance or equipment in it that is used in connection with an activity that is regulated under the Act must be conducted in a manner that does not present a risk of contamination of a food.
Safe Food for Canadians Regulations — 51
Animals — establishment 51 (1) An establishment must be protected against the entry of any animal that presents a risk of contamination of a food, except if, in the case of any land that forms part of an establishment, there are no reasonably practicable measures that may be taken to prevent the entry of such animals onto the land. Animals — facility or conveyance (2) An animal must not be in a facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered, unless the animal is (a) a food that is intended to be manufactured, prepared, stored, packaged or labelled in the facility or conveyance; (b) a food animal that is intended to be slaughtered in the facility or conveyance, whether or not the meat products that may be derived from it are intended to be exported or to be sent or conveyed from one province to another; or (c) an animal that is intended to be used in the manufacturing or preparing of a food in the facility or conveyance. Risk of contamination (3) Any measures that are taken for the purposes of complying with subsections (1) and (2) must not present a risk of contamination of a food.
Safe Food for Canadians Regulations — 52
Sanitizers, agronomic inputs and non-food chemical agents 52 Any sanitizer, agronomic input or non-food chemical agent that is in an establishment must (a) be properly and clearly identified; (b) be suitable for its intended use and not present a risk of contamination of a food; and (c) be handled and used in a manner that does not present a risk of contamination of a food and that is in accordance with any manufacturer’s instructions.
Safe Food for Canadians Regulations — 53
Conveyances and equipment — food 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.
Safe Food for Canadians Regulations — 54
Other conveyances and equipment 54 Any conveyance or equipment in an establishment that is used to handle any contaminated materials, any waste or any other thing that is inedible must, unless that conveyance or equipment does not come into contact with those materials, waste or things, (a) be used only for that purpose; (b) be identified as being reserved for that purpose; and (c) meet the applicable requirements of section 53 .
Safe Food for Canadians Regulations — 55
Equipment — restraining 55 An establishment where food animals are slaughtered must have equipment for restraining food animals during their handling, their assessment, their ante-mortem examination and their inspection.
Safe Food for Canadians Regulations — 56
Land 56 (1) If any land that forms part of an establishment presents a risk of contamination of a food, measures must be taken to eliminate the risk. Location (2) If an establishment is located near any place or thing that presents a risk of contamination of a food, measures must be taken to eliminate the risk.
Safe Food for Canadians Regulations — 57
Interior of facility or conveyance 57 The interior of any facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be (a) designed to prevent the accumulation of substances that present a risk of contamination of the food, including dust, dirt, micro-organisms and food particles, and to permit effective maintenance, cleaning and sanitizing; (b) designed, constructed and maintained in such a manner that (i) the size and layout is adequate to accommodate the activity being conducted and the equipment used in the activity, (ii) the entry of insects, rodents and other vermin is prevented, (iii) any floors, walls, ceilings, windows and doors are smooth, non-absorbent and impervious to moisture, except if those floors, walls, ceilings, windows or doors do not present a risk of the contamination of the food, and (iv) any floors provide or permit good drainage, except if there is no risk of liquid accumulation; (c) constructed of, and maintained using, materials that are (i) suitable for their intended use, (ii) appropriate for the food or the food animal, as the case may be, and for the activity being conducted, (iii) durable, (iv) capable of withstanding repeated cleaning and, if necessary to prevent contamination of the food, repeated sanitizing, and (v) free of any noxious constituent; and (d) of sound construction and in good repair.
Safe Food for Canadians Regulations — 58
Slaughtering — separate areas 58 (1) An establishment where food animals are slaughtered must have separate areas for (a) keeping, examining and inspecting food animals; (b) segregating and isolating food animals under section 132 or paragraph 140 (b); (c) holding food animals that show a deviation from normal behaviour, physiology or appearance; and (d) humanely killing food animals under paragraph 140 (c). Inedible meat products area (2) The establishment must also have an enclosed area for the handling of inedible meat products. Movement of food animals (3) Floors, ramps, gangways and chutes that are used by food animals in the establishment must provide secure footing and must not present a risk of injury to the food animals during movement. Stations for inspections, examinations and screenings (4) The establishment must be equipped with inspection stations at the fixed locations specified by the President under subsection 41 (2) and in the numbers determined by the President under subsection 41 (1), and (a) if a licence holder is authorized to conduct a post-mortem examination program, stations for post-mortem examinations; or (b) if a licence holder is authorized to conduct a post-mortem defect management program, stations for post-mortem screenings.
Safe Food for Canadians Regulations — 59
Design, construction and maintenance — movement 59 (1) A facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be designed, constructed and maintained in such a manner that the movement of persons and things within, into and out of it is controlled. Movement — no risk of contamination (2) The movement must not present a risk of contamination of the food.
Safe Food for Canadians Regulations — 60
Incompatible activities 60 Physical or other effective means must be used to separate incompatible activities in order to prevent contamination of a food.
Safe Food for Canadians Regulations — 61
Separation of food 61 Physical or other effective means must be used to separate a food from (a) anything that presents a risk of contamination of the food; (b) any food that does not meet the requirements of the Act or these Regulations; and (c) anything that is manufactured, prepared, stored, packaged or labelled in an establishment and not intended or sold for use as food.
Safe Food for Canadians Regulations — 62
Arrival of certain food at establishment 62 (1) Any food that presents a risk of injury to human health, that is exempted under section 22 from the application of the import requirements that are set out in the Act and these Regulations or that does not meet the requirements that are set out in the Act or these Regulations must be identified as such and placed in a designated area when it arrives at an establishment. Measures to prevent contamination (2) Any measures that are necessary to prevent the food described in subsection (1) from contaminating any other food that is in the establishment must be taken.
Safe Food for Canadians Regulations — 63
Lighting 63 (1) An establishment must be equipped with natural or artificial lighting that is appropriate for the food or the food animal that is intended to be slaughtered, as the case may be, and for the activity being conducted. Light fixtures (2) Any light fixtures in the establishment must (a) be capable of withstanding repeated cleaning and, if necessary to prevent contamination of a food, repeated sanitizing; and (b) not present a risk of contamination of the food in the event of breakage.
Safe Food for Canadians Regulations — 64
Ventilation system 64 A facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be equipped with a ventilation system that (a) provides natural or mechanical ventilation with sufficient air exchange to provide clean air and to remove unclean air and odours that might affect the food; (b) is accessible and, if necessary for its cleaning, maintenance or inspection, is able to be disassembled; (c) is capable of withstanding repeated cleaning; and (d) functions as intended.
Safe Food for Canadians Regulations — 65
Temperature and humidity 65 (1) The temperature and humidity level in a facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be maintained at levels that are appropriate for the food or the food animal, as the case may be, and for the activity being conducted. Heating, cooling or humidity-control system (2) If the facility or conveyance is equipped with a heating, cooling or humidity-control system, the system must (a) if necessary to prevent contamination of a food, be equipped with instruments to control, indicate and record the temperature and humidity levels; (b) be accessible and, if necessary for its cleaning, maintenance or inspection, is able to be disassembled; (c) be capable of withstanding repeated cleaning; and (d) function as intended.
Safe Food for Canadians Regulations — 66
Removal and disposal of contaminated materials and waste 66 (1) An establishment must have means for the removal and disposal of contaminated materials and waste and, if necessary to prevent contamination of a food, be equipped with a drainage, sewage and plumbing system that functions as intended. Frequency and manner (2) Contaminated materials and waste must be removed and disposed of at a frequency that is sufficient to prevent contamination of a food and in a manner that does not present a risk of contamination of a food.
Safe Food for Canadians Regulations — 67
Cleaning stations, lavatories, etc. 67 (1) If necessary to prevent the contamination of a food, an establishment must be equipped with hand cleaning and sanitizing stations, lavatories, showers, drinking water stations, break rooms or change rooms that (a) are appropriately equipped and adequate in number and size for the number of persons using them; (b) are located so that they are readily accessible to the persons using them; and (c) are capable of withstanding repeated cleaning and, if necessary to prevent contamination of a food, repeated sanitizing. Hand cleaning and sanitizing stations (2) The hand cleaning and sanitizing stations must permit the effective cleaning of hands. Lavatories (3) The lavatories must be located and maintained so that they do not present any risk of contamination of a food.
Safe Food for Canadians Regulations — 68
Area for inspector’s use 68 At the request of an inspector, the inspector must be provided with an area that is readily accessible, appropriately equipped and appropriate in size for the exercise of their powers, and the performance of their duties and functions, under the Act.
Safe Food for Canadians Regulations — 69
Office, lockers, etc., for inspector 69 (1) An establishment in which a meat product or processed egg product is manufactured, prepared, stored, packaged or labelled or in which a food animal is slaughtered must provide an inspector with (a) a furnished office that is readily accessible, appropriately equipped and appropriate in size for the exercise of their powers and the performance of their duties and functions under the Act; (b) lockers and cabinets that are readily accessible and appropriate for the protection and storing of their equipment and documents; and (c) access to a lockable storage facility or equipment that is appropriate for the protection, preservation and storing of samples. Private office, change rooms, etc., for inspector (2) In the case of an establishment in which a food animal is slaughtered, the office referred to in paragraph (1)(a) must be private and the inspector must also be provided with access to a lavatory, a shower and a change room in the establishment.
Safe Food for Canadians Regulations — 70
Water — contact with food 70 (1) Any water that might come into contact with a food must be potable, unless it does not present a risk of contamination of the food, and must be protected against contamination. Steam and ice — contact with food (2) Any steam or ice that might come into contact with a food must be made from water that meets the requirements of subsection (1), unless the steam or ice does not present a risk of contamination of the food. Water — cross-connections (3) Any system that supplies water that meets the requirements of subsection (1) must not be cross-connected with any other system, unless measures are taken to eliminate any risk of contamination of a food as a result of the cross-connection. Water given to food animals (4) Any water or other source of hydration that is provided to food animals that are intended to be slaughtered in an establishment must not present a risk of injury to the health of those animals and must not present a risk of contamination of the meat products that may be derived from those animals.
Safe Food for Canadians Regulations — 71
Supply of water, steam and ice 71 (1) An establishment must be supplied, as appropriate for the food or the food animal that is intended to be slaughtered, as the case may be, and for the activity being conducted, with (a) water that is adequate in quantity, temperature, pH and pressure to meet the needs of the establishment; (b) steam that is adequate in quantity and pressure to meet those needs; and (c) ice that is adequate in quantity to meet those needs. Treatment of water, steam or ice (2) Any treatment of water, steam or ice must be applied in a manner that does not present a risk of contamination of a food.
Safe Food for Canadians Regulations — 72
Conveyances 72 Any conveyance that is used to convey a food to or from an establishment and that is unloaded or loaded at the establishment (a) must be designed, constructed and maintained to prevent contamination of the food; (b) must be constructed of, and maintained using, materials that are suitable for their intended use and, if the materials present a risk of contamination of the food, that are (i) durable, (ii) capable of withstanding repeated cleaning and, if necessary to prevent contamination of a food, repeated sanitizing, and (iii) free of any noxious constituent; (c) must be capable of maintaining the temperature and humidity at levels that are appropriate for the food and, if necessary to prevent contamination of the food, be equipped with instruments that control, indicate and record those levels; (d) must not contain any animal, other than an animal referred to in paragraph 51 (2)(a), any pest control product as defined in subsection 2(1) of the Pest Control Products Act or any other material or substance that presents a risk of contamination of the food; and (e) must be clean and in a sanitary condition at the time of unloading or loading.
Safe Food for Canadians Regulations — 73
Unloading and loading 73 Any unloading and loading of a food or of a food animal that is intended to be slaughtered, from or onto a conveyance at an establishment, must be conducted in a manner that does not present a risk of contamination of a food.
Safe Food for Canadians Regulations — 74
Storing — food 74 (1) Any storing of a food must be conducted in a manner that does not present a risk of contamination of the food. Storing — other (2) Any storing of conveyances, equipment, sanitizers, agronomic inputs, chemical agents, starter products, packaging material, labels or any other thing that is used in the manufacturing, preparing, storing, packaging or labelling of a food must be conducted in a manner that does not present a risk of contamination of the food. Definition of starter products (3) In subsection (2), starter products means the materials that are used to start growing fresh fruits or vegetables and includes seeds, seedlings, plants, cuttings, canes, seed potatoes and nursery stock.