Good Retail Practices for Retail Meat Operation Programs

Equipment Installation and Maintenance Program

Meat Contact Surfaces   

Cutting boards should be regularly inspected for excessive scoring and scratching and replaced if necessary. If wood is used on meat contact surfaces (boards or blocks) it must be a close grained type such as hard maple and must not contain any preservatives or other coatings which could leach into food.

Tables used for meat production should be constructed of stainless steel or other corrosion resistant material, be free from sharp corners, and finished with smooth welds and joints.

Bins used for storage or transport of foods must be food grade.

In general, all meat contact surfaces should be selected and maintained so they do not pass on colours, odours, tastes, or unsafe chemicals into meat products, and be free of corrosion, flaking paint, or other condition which would prevent cleaning.

Equipment which may have potential for use in both inedible and edible products such as bins should be colour coded or labeled.

Equipment Maintenance Written Program   

The written program for maintenance should contain the person responsible, procedures, and the frequency for all equipment maintenance activities important to preventing food safety hazards. Procedures and frequencies should be decided in consultation with manufacturers guidelines. Examples of maintenance activities relating to safety include calibration of thermometers, maintenance of refrigeration and ventilation systems, checks of grinders and other equipment for loose bolts/fasteners or worn metal which may create the potential for physical hazards.

Equipment Installation and Selection  

Equipment should be installed in a way which will permit easy access for cleaning and inspection when required.

Equipment selected for use in retail meat departments should be compatible with food production and whenever possible should be chosen from the list of approved equipment kept by the CFIA, USDA, or National Sanitation Foundation.

Equipment Maintenance Activities and Personnel   

It is important to note that maintenance personnel working in food preparation areas can be a source of contamination if they do not follow the same requirements for hygiene as retail personnel.

Whenever possible delay repair or maintenance activities until after production hours.

If parts or fasteners are removed from equipment used in food production, they should be accounted for before resumption of equipment use.

If lubricants or other chemicals are required during maintenance, or repair activities, care must be taken to avoid contamination of nearby processes and excess lubricants should be removed before production continues.

Chemicals used for lubrication and other purposes in food production areas should be listed in the “Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products” published by the CFIA.

Training for Personnel   

Whenever possible retailers should verify that individuals performing equipment maintenance or complex equipment installation are suitably trained and aware of the manufacturer’s guidelines.

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