Good Retail Practices for Retail Meat Operation Processes

Receiving of meat products and packaging

Approved Sources   

It is recommended that the retailer confirm that the supplier has an effective program to control potential biological, physical or chemical hazards, such as a Hazard Analysis and Critical Control Point System (HACCP) or other food safety assurance system. All meat products must be sourced from an establishment where they have been inspected and approved by the Canadian Food Inspection Agency (CFIA) or other regulatory agency.

Packaging and Labelling   

Shipping containers should have labels which provide the common name, net quantity, name and address of the responsible party, and a list of ingredients.

Invoices, receipts, and lot coding information should be kept to permit tracking of products should a recall be necessary. This is particularly important if products like carcasses come without labels or if labels are removed or lots split.

Trailer Inspection   

Trailers delivering meat products should be examined to make certain they are suitable for food delivery. Inspection should ensure that the trailer walls, ceiling and floors are clean and in satisfactory condition and that the refrigeration unit is functioning adequately.

Incompatible cargo such as chemicals or other items which may contaminate food products must not be present. If conditions are found to be unsatisfactory the trailer should not be unloaded and the shipment should be returned to its origin.

Product Inspection   

Product should be inspected for signs of contamination, damage to packaging or indications of temperature abuse. If totes are used to transport prepackaged meat ensure that totes are clean, in good condition, and that vacuum packages are not punctured.

Whenever possible monitoring devices such as temperature recorders should be used to provide information on transit conditions. If product is found to be temperature abused it should be returned to origin or destroyed. If it is not possible to perform these activities immediately the product should be clearly marked and segregated to prevent its sale. Records containing receiving inspection findings should be kept on the premises.

Packaging Supplies Inspection   

As packaging is a food contact item it should also be inspected upon arrival to ensure that it has not become contaminated during transport.

Unloading Procedures   

Meat products should not be unloaded in the presence of, or at the same time as, cleaning chemicals or other sources of contamination.

Perishable meat products should be moved promptly off the loading dock into refrigerated or frozen storage.

Dock seals or other methods should be employed to ensure adequate temperature control is maintained during unloading.

Personnel performing unloading activities should be trained in the use of pallet jacks or other equipment to prevent damage to the product.

Loading Dock Sanitation

Loading dock areas should be periodically cleaned and garbage removed daily, or more often if needed, to ensure adequate sanitation.

Pest Control

Birds, mice and other pests must be kept out of loading dock areas and, where pests are present, effective control measures implemented. Whenever possible, points of access for pests such as loading dock doors should be kept closed.

Excess water should not be allowed to pool in front of loading dock areas and exterior garbage storage containers should be kept away from loading dock entrances.

If grass is present in front of loading dock areas it should be kept short to avoid creating areas which may harbour pests.

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