Good Retail Practices for Retail Meat Operation Processes

Packaging

Packaging Storage   

As food packaging contacts product directly it must always be kept clean and free of any potential contamination. Packaging should be stored covered whenever possible so that dust cannot accumulate.

Boxes containing packaging should not be stored on the floor and any pallets used for storage inspected to ensure the absence of protruding nails or loose boards.

If shelving is used to store packaging, the lowest shelf should be at least 15cm from the floor and the shelving kept clean and its surfaces in good condition.

It is especially important to ensure packaging is protected during cleaning activities to prevent chemicals or spray from contaminating soaker pads, trays, and wrap.

Packaging must never be stored in the same areas where lubricants, pesticides, or cleaning chemicals are kept. Additionally, packaging should not be kept in changing areas or where pests may contact it.

Ask your packaging supplier about whether your packaging has special storage requirements for temperature or humidity.

Any packaging materials which may have been exposed to biological, physical or chemical hazards, must be destroyed.

Employee Hygiene

Any sores or cuts must be covered with dry, tight fitting bandages and gloves worn when hands are affected.

Employees must wash their hands immediately following sneezing, using the washroom, following coffee/lunch breaks, or after touching their eyes, hair, mouth, nose or any unclean surface.

Hair coverings and, when applicable, beard nets are recommended. Gloves should be checked periodically and replaced if punctures, cuts or tears are present.

Packaging Inspection   

Upon opening a new container of packaging supplies a visual inspection should be conducted to make certain no evidence of contamination or damage is present.

Placing Meat on Trays

When placing cuts on styrofoam trays be aware of the potential for contamination which can result from stacking the tray on the meat surface of the tray beneath.

When placing styrofoam meat trays onto larger metal or fibreglass trays (which are then placed onto a rack) ensure that the underside of the large tray is clean and dry to prevent any contamination from falling on the meat tray below.

Tray and Rack Placement

When placing trays and racks in a location to await unloading and overwrapping, when possible ensure that they are kept in refrigerated areas and away from sources of warm air such as doors opening to unrefrigerated areas.

Care should also be taken to avoid placing racks and trays near overhead pipes or refrigeration units which may drip.

Packaging Procedures  

When packaging, ensure that over-wrap or bag is tight and maintains an effective seal which will not permit leakage.

If clips or other fasteners are used, special care is needed to ensure they do not enter the product.

If packaging falls on the floor it must be thrown away.

If cooked product is packaged it is very important to ensure that contamination does not occur from individuals, garments, bins, cutting surfaces, or equipment from raw product areas. If individuals or areas must be used for packaging both raw and cooked products a complete surface cleanup, hand washing, and change of gloves, aprons and smocks must occur to prevent food borne illness.

Following packaging the finished product should be placed into refrigerated display or storage as soon as possible.

Remember that packaging is the final step before product is displayed so a brief inspection of the product for spoilage, bone chips, loose cartilage or any other product defect is recommended.

Durable Life Dating on Packages

All foods with a durable life of 90 days or less must be labelled with the “Packaged On” date and the durable life of the food on the label or on a poster next to the food. In accordance with regulatory requirements, the “Best Before” date may also be utilized.

The “Packaged On” date is defined by the Food and Drug Regulation as “the date on which a food is placed for the first time in a package in which it will be offered for sale to a consumer” or “the date on which a prepackaged product is weighed by a retailer in a package in which it will be offered for sale for the first time to a consumer”.

If a meat product which had a packaging date is repackaged after trimming, deboning, muscle separation or grinding, the retailer must use the original packaging date which was applied when the product was first packed or weighed. If a meat product is removed from display and used along with a significant amount of other ingredients to create a new product, or is cooked or cured, then a new packaging date may be used.

To obtain the most current information regarding labelling regulations the Canadian Food Inspection Agency should be contacted.

Packaging Area Sanitation

Metal trays used for storage of meat should be cleaned and sanitized after each use.

Racks should also be cleaned on a periodic basis to avoid contamination and be kept free of flaking paint or other unsanitary condition.

Waste bins should be provided which are closable and these should be emptied at least once per day.

Packaging Selection

Select packaging which is appropriate for use with food products such as those listed in the “Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products” published by the CFIA.

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