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Good Retail Practices for Retail Meat Operation Programs

Premises Program – Design and Construction

Note to the Reader
The recommendations contained within this section of the website are based largely on the Canadian Food Inspection System Implementation Group’s “Food Retail and Food Services Code”. It is recognized that some operations will not be able to meet all the suggested guidelines. In this case, it is important to recognize any situations which may potentially impact food safety and take appropriate precautions. These precautions will likely enable food safety requirements to be met without renovations or other changes to the construction of your facility.

Waste Disposal: Waste containers inside the establishment should be emptied daily, or more often if required, to prevent unsanitary conditions. Outside bins should be securely closed and emptied as required, or a minimum of twice per week.; Waste containers should be located to permit easy access without contaminating food and a sufficient number of containers should be present. Containers should be labeled, cleanable, monitored to ensure no leaks or other damage is visible, and should be securely covered when ever possible.
Water Supply: Ensure that all water and boiler treatment chemicals used in the operation are approved for use and are listed in the “Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products” published by the CFIA.; All water (liquid/ice/steam) which is used as an ingredient or during cleaning of food contact surfaces must meet “Canada’s Guidelines for Canadian Drinking Water Quality” and originate from an approved public or private water system.; Water supply must be sufficient in volume, temperature and pressure to satisfy cleaning, food production, and applicable regulatory requirements.; Ice which contacts exterior surfaces of food containers must not be placed into food products.
Lighting: Lighting over food preparation areas and any other areas where food is present should be equipped with shatter proof coverings or shields which are cleanable.; Lighting should be of sufficient brightness, with a minimum of 540 lux at the height of the working surface, to permit proper inspection of meat products. For hand washing and toilet facilities 220 lux is adequate and for walk in coolers and dry storage areas 110 lux (measured 3 feet from the floor) is recommended.
Building Location and Exterior Openings: Buildings should be located at a reasonable distance (at least 30m) from potential sources of excessive dust, odour, smoke, or other contaminants.; The surrounding property should be reasonably free of debris, adequately drained and maintained to prevent the creation of habitats which may harbour pests.; Air intakes or other external openings must be maintained and constructed to prevent leakage or pest entry.
Overhead Utilities and Structures: Utility lines and heating ducts should be positioned away from food contact surfaces and, if required, should be insulated to prevent condensation. They should also be cleanable and in good condition to prevent flaking paint, rust or soil from dropping on food product or food contact surfaces. Inspections should be conducted on a periodic basis to ensure leaks are not present and, more frequently, for lines containing sewage or other hazardous materials.; If open stairs are present food products or food contact surfaces should not be placed underneath.; Catwalks and mezzanines should have solid floors and be equipped with ledges to prevent potential contaminants from falling down below.
Ventilation: In order to ensure that food premises are kept free of conditions which are unsanitary or pose a health and safety risk, adequate natural or mechanical ventilation must be present to prevent excessive heat, steam, condensation, vapours, odours, smoke, and fumes.; Ventilation systems must be easily cleaned, regularly maintained and installed according to building codes. If windows and other external openings are left open to provide air flow they should be equipped with screens or other devices to prevent pest entry.
Toilets and Change Rooms: Toilets in retail facilities must be completely enclosed and have a self-closing door unless designed for use by handicapped persons. Toilet rooms must also have hand washing stations equipped with soap, adequate hot and cold water, hand washing notices, waste basket, and provide outside hooks for aprons.; Facilities should be located to permit easy access for staff during all hours of operation and must not open directly into food preparation areas.; Where public access is required to washrooms it must not be through food preparation areas.; While at least one toilet is required, additional units may be necessary in accordance with building codes and anticipated usage.; Dressing and toilet rooms must be well maintained, easily cleaned, adequately ventilated, and provide sufficient lighting.
Hand Wash Stations: Each food preparation area should have one or more easily accessible hand wash station equipped with liquid soap dispensers containing approved soap, single use hand drying devices such as paper hand towel or roll dispensers, adequate water of suitable temperature, and a sign explaining procedures for effective hand washing.; If self activating faucets are utilized they should run for at least 20 seconds without reactivation. Hands free washing station designs offer the advantage of reducing the known potential for bacterial transfer on taps. Hand washing stations should not be used as a water source for food production activities.
Doors/Windows: Doors should be solid, tight-fitting, cleanable, and self closing.; Doors and windows opening to the exterior should be equipped with screens of 16 to 25 mm mesh or have properly installed and maintained air curtains if there is potential for pest entry.; Windows should be constructed of shatter proof glass or shielded if physical contamination of food products may occur in the event of breakage.
Refrigeration: Adequate refrigeration capacity should be provided so that anticipated product volumes can be chilled to and maintained at 4°C or lower for fresh products and -18°C or lower for frozen products.; Rooms in which food products are prepared should have refrigeration systems capable of maintaining an air temperature no greater then 10°C and preferably 4°C.; Refrigeration systems must be cleaned and maintained regularly to prevent potential for failure or contamination.
Walls and Ceilings: Walls and ceilings in food preparation, processing, and storage areas should be easily cleaned, maintained, free from flaking paint or other materials, and not possess large cracks or pits.; Light coloured materials which are smooth, impermeable, and cleanable should be used to facilitate the detection of unclean conditions and permit easy cleaning.; Drop ceilings should use smooth, washable, non-absorbent inserts and have edges and joints maintained to prevent any dust or other hazards that originate from above the false ceiling from falling down upon food preparation or storage areas.
Floors: Floors in areas exposed to moisture or requiring wet cleanup should have slopes of at least 2% to drains, be coved and sealed at the floor-wall junction. Floors should be constructed of impervious, durable, cleanable, and non-slip materials.; Floors in dry operating areas should also be easily cleaned, impervious, non-slip, and have coved floor to wall joints with no gaps larger than 1mm.; Carpeting should not be used in areas where moisture is present, wet cleaning is required, or where its absorbent nature may result in hazards. Accordingly, carpet should be excluded in food preparation areas, food or chemical storage, change rooms, and washrooms.; Rubber or plastic mats, if required, should be easily removed or lifted, and be non-absorbent and cleanable.; Floor drains should be properly placed to permit drainage and be installed in accordance with plumbing codes. They should also be equipped with removable covers flush with the floor, permitting easy access for cleaning, and be fitted with devices to prevent backflow.; Drain lines should be sloped to prevent liquid build up, vented, trapped, and constructed without cross-connection to potable water or other food related sources.
Construction and Modifications: Following any required initial approval of food establishments by regulatory authorities any significant renovations or repairs should also be approved.; During material selection for renovations, repairs or additions the “Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemicals Products“ published by the CFIA should be consulted to select food compatible building supplies.