Complete Prerequisite Program v2

Approval
Policy/Procedure #
B- 001
Approval
Date Issued:
Issued By:
QA
Supersedes:
New
SSAPL
Pre-Requisite Program
Contents:
Page
A Premises
B Transportation and Storage
C Equipment performance and maintenance
D Personnel and personnel practices
E Sanitation and Pest control
F Recall
G Raw Material control
2 - 40
41 - 53
54 - 61
62 - 71
72 - 75
76 - 77
78
Page 1 of 78
Prerequisite:
Section:
A1
Sub Section: A1.1
Element:
A1.1.1
Premises
Building Exterior
outside Property and Building
Building facility is not located in close proximity to any environmental

contaminants and the surrounding/roadways are free of debris and refuse,
adequately drained and maintained to minimize environmental hazards.
Monitoring Procedure:
Duties; Limits; Forms
The building facility is not located in close proximity to any environmental

contaminants. Surroundings and/roadways are free of debris and refuse,
adequately drained and maintained to minimize environmental hazards.
Walk around the building exterior and perform a visual inspection to ensure
the above requirements are met. Problems to be identified are weed and
brush overgrowth, excess of pallets on grounds. Findings are documented
weekly on outside premises report.
Frequency:
Weekly
Person Responsible:
Deviation &
Corrective Action Procedure:
Admin Manager or designate.
Verifications:
Records Kept:
Page 2 of 78
Environmental contaminants on property are removed from the area by

Housekeeping staff. Evaluate any unsatisfactory conditions with concerned
parties outside of plant for resolution. Sanitary condition will be restored,
and preventive actions will be taken to prevent reoccurrence. Refuse is
removed.
If problems cannot be corrected immediately, a WO Request will be issued
with expected completion date and will be re-evaluated during next
scheduled inspection. This is noted on the Outside Premises Report and
signed off when complete (this may mean the next day or the next week).
Monthly, the HACCP Coordinator or designate reviews programs and
documentation, conducts on-site inspection, and documents on the Outside
Premise Report.
Corrective actions may include retraining or replacing employees,
restoration of sanitary conditions, and/or preventive actions to prevent
reoccurrence. Documented on Corrective Training Log.
Outside Premises Report Weekly
Work Orders
Corrective Action Requisition
Corrective Training Log
Prerequisite:
Section:
Sub Section:
Element:
A
A1
A1.1
A1.1.2
Premises
Building Exterior
Outside Property and Building
Building exterior is designed, constructed and maintained to prevent entry

of contaminants and pests, e.g., no unprotected openings, air intakes are
appropriately located, and the roof, walls and foundation are maintained to
prevent leakage.
The person responsible will conduct an on-site inspection of the roof, walls
and foundation to ensure they are maintained to prevent leakage.
Inspection includes visual of building exterior to ensure it is designed,
constructed and maintained to prevent entry of contaminants and pests and
that air intakes are appropriately located as per approved blueprints on file.
This will be monitored as follows:
1. Any unprotected openings.
2. Foundation, roof and walls are in good repair and no leakage.
3. Protected from entry of contaminants and pests.
4. Any new construction will be monitored for compliance.
Deviations recorded on Outside Premises Report - weekly
Frequency:
Once per week
Person Responsible:
Deviation &
Admin Manager or designate.
Verification:
Records Kept:
Page 3 of 78
Work Orders for repairs will be issued to maintenance or outside contractor.

Sanitary condition will be restored and preventive actions will be taken to
prevent reoccurrence.
Deviations and corrective actions are recorded on work orders and Outside
Premises Report.
Monthly the HACCP Coordinator or designate will review programs and
documentation, conduct on-site inspection, and document on the Outside
Premises Report.
reoccurrence. Document on Corrective Training Log.
Outside Premises Report Weekly
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.1
A2.1.1
Premises
Building Interior
Design, Construction and Maintenance
Where required/appropriate, areas of the establishment are provided with

an adequate number of conveniently located hands free hand washing
stations with trapped waste pipes to drains.
Hands free hand washing stations and sanitizer hand dips are provided
where required/appropriate. An adequate number of conveniently located
trapped waste pipes to drains are present as per approved blueprints.
Document findings on Monthly Inspection Report.
Frequency:
Initially, upon construction/renovation

Monthly
Person Responsible:
Manager-Process or Deputy Manager-Process

or designate
Deviation &
Verification:
Monthly, the HACCP Coordinator will review programs and

documentation, conducts on-site inspection, and documents on the Monthly
Inspection Report.
Records Kept:
Prerequisite:
Section:
Page
4 of 78
Sub Section:
Element:
If a hands free hand washing station is found non-operational, a CAR will

be issued by the Process manager or Deputy Manager-Process. A CAR is
an immediate corrective action which will include posting an "out of order
sign" and redirecting employees to the next closest station. This will be
documented on the Daily Monitoring Report.
Production Manager will initiate appropriate WOR to maintenance or
outside contractor to rectify problem. Sanitary condition will be restored,
and preventive actions will be taken to prevent reoccurrence. Findings are
documented on the Monthly Inspection Report.
Monthly Inspection Report

Work Orders
Outside Contractors Service Report/Invoice
A
A2
A2.1
A2.1.2
Premises
Building Interior
Floors, walls, ceilings are constructed of material that is durable,

impervious, smooth, cleanable, and suitable for the production conditions
in the area and where appropriate joints are sealed and angles are coved to
prevent contamination and facilitate cleaning.
Monitoring Procedure
Duties; Limits; Forms:
An inspection of the facility is done to ensure that joints are sealed and
angles coved to prevent contamination and facilitate cleaning. The floors,
walls & ceilings have been constructed of durable, impervious, smooth,
cleanable & suitable materials for production condition. In the case of any
physical plant modifications, all construction materials as provided by
contractor or supplier are to be approved for use by SSAPL. Document
findings on Monthly Inspection Report.
Frequency:
Monthly
Person Responsible:
Deviation &
Manager-Process, Deputy Manager-Process or designate
Verification Procedure:
Records Kept:
Page 5 of 78
Immediate CAR (Corrective Action Requisition) will be issued , which

may include holding product for evaluation and disposition following
"Hold Procedure". Initiates appropriate Work Order Request for repairs to
Maintenance or outside contractor.
Inspection Report.
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.1
A2.1.3
Premises
Building Interior
Floors, walls and ceilings composed of materials that are listed in the
"Reference Listing of Accepted Construction Materials, Packaging
Materials and Non-Food Chemical Products",
Monitoring Procedure &

Conduct an onsite inspection to ensure all floors, walls and ceilings are
composed of approved materials ,approved. All new construction/material
will be composed of materials that are listed in the Listing of Accepted
Construction Materials, Packaging Material and Non-Food Chemical
Products. These materials will not result in the contamination of the
environment or food.
Frequency:
Initially, upon purchasing or ordering

Semi-annually
Person Responsible:
Authorized Purchaser
Maintenance manager, Plant Manager or QC
Deviation &
Records Kept:
Page 6 of 78
Non-compliant materials will be removed from the plant.

Sanitary condition will be restored, and preventive actions will be taken to
Purchaser will verify that all materials used are listed in CFIA "Reference
Listing of Accepted Construction Materials, Packaging Material and NonFood Chemical Products" or the "letter of no objection" from Health
Canada.
Semi-annually the HACCP Coordinator or designate will review programs
and documentation, conduct on-site inspection, and document on the
Monthly Inspection Report.
restoration of sanitary conditions, and/or preventive actions taken to
prevent reoccurrence. Documented on Corrective Training Log.
Listing of Accepted Construction Materials, Packaging Material and NonFood Chemical Products
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.1
A2.1.4
Premises
Building Interior
Floors sufficiently sloped to permit liquids to drain to trapped outlets.
Monitoring Procedure;
Duties
Floors are sufficiently sloped as per approved blueprints.

A visual inspection is performed to confirm that floors are sufficiently
sloped to permit drainage to outlets. Minor water pooling may occur in
certain areas of the plant during production. This deviation is controlled
through the Sanitation Program, where floor care, squeegee is described as
an on-going cleaning procedure.
Frequency:
Once per day (Monitor for pooling water)

Monthly (Maintenance monitor for structural slope defect)
Person Responsible:
Deviation &
Manager-Process or designate
Records Kept:
Page 7 of 78
If pooled water is observed, the responsible person initiates immediate

short-term corrective action, which will include bringing it to the attention
of the employee responsible for the area, who will squeegee the floor.
If outlets are not draining properly, an auger is used to remove blockage.
prevent reoccurrence. This is recorded on the Daily Monitoring Report.
Long term action is to initiate appropriate Work Order Request to
maintenance or outside contractor for repairs to drains or concrete.
Documented on the work order.
Daily Monitoring Report
Work Orders
Outside Contractor Service Report/Invoice
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.1
A2.1.5
Premises
Building Interior
Ceilings, overhead structures, stairs, and elevators are designed,

constructed and maintained to prevent contamination.
Monitoring Procedure;
There are no elevators in the plant. Ceilings, stairs and overhead structures,
stainless steel piping, pipe insulation, ceiling panelling etc. are designed
and constructed as per approved blueprints and maintained to prevent
contamination (stairs are not over food areas).
Responsible person will visually observe the ceilings, overhead structures
and stairs to ensure they are maintained to prevent contamination.
Sanitation is covered in the Sanitation Program under SSOP. Findings are
recorded on Monthly Inspection Report.
Frequency:
Monthly
Person Responsible:
Deviation &
Maintenance Manager or designate
Records Kept:
Prerequisite:
Section:
Page 8 of 78
Sub Section:
Element:
Responsible person Initiates Work Order Request to maintenance or outside

contractor to address any structural maintenance deficiency. Sanitary
maintenance is covered under Sanitation Program.
Immediate action will include isolating and putting on hold any
contaminated product for further clarification. Sanitary condition will be
restored, and preventive actions will be taken to prevent reoccurrence.
Findings are recorded on Inspection Report - monthly.

Corrective actions may include retraining or replacing employees, restoring
sanitary conditions, and/or preventive actions taken to prevent
reoccurrence. Documented on Corrective Training Log
Work Orders
A
A2
A2.1
A2.1.6
Premises
Building Interior
Windows are sealed or equipped with close fitting screens and where there
is a likelihood of breakage of glass windows that could result in the
contamination of food, the windows are constructed of alternative materials
or are adequately protected. Sliding glass door is not over or near
production in such a way as to cause significant hazard to finished product.
Duties; limits; Forms:
There are no screened or glass windows in the processing area. The sliding
glass door between the office and production area is of a safety type.
Responsible person will visually inspect the door for cracks and proper
operation, (close tightly and sealed). Sanitation is covered in the Sanitation
Program under SSOP. Findings are recorded on Monthly Inspection
Report.
Frequency:
Monthly
Person Responsible:
Deviation &
Records Kept:
Prerequisite:
Section:
Sub9Section:
Page
of 78
Element:
Responsible person Initiates Work Order Request to maintenance or outside

contractor to address any structural maintenance deficiency. Sanitary
maintenance is covered under Sanitation Program.
prevent reoccurrence. Findings are recorded on Monthly Inspection
Report.
Work Orders
A
A2
A2.1
A2.1.7
Premises
Building Interior
Doors have smooth, non-absorbent surfaces and are close fitting and selfclosing where appropriate.
Visual inspection of doors is performed to ensure that they have smooth

non-absorbent surfaces, close fitting and self-closing. Findings recorded on
the Monthly Inspection Report.
Frequency:
Monthly - Maintenance
Daily - QC
Person Responsible:
Deviation &
Maintenance Manager or designate.
Records Kept:
Page 10 of 78
When the responsible person observes a problem, they will record the
findings and action to correct the deviation on the Daily Monitoring Report.
In addition, an appropriate WOR is presented to Maintenance or outside
contractor to fix the deficiency to meet requirements. Sanitary condition
will be restored, and preventive actions will be taken to prevent
reoccurrence. The person responsible, corrective action, and expected
completion date is recorded on the WOR.
Correction will be re-inspected during next scheduled inspection.
Monthly, the HACCP Coordinator or designate will review programs and
documentation, conduct on-site inspection, and document on the Monthly
Inspection Report.
Inspection Report
Work Orders
Outside Contractor Service report/Invoice
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.1
A2.1.8
Premises
Building Interior
Buildings and facilities are designed to facilitate hygienic operations by

means of a regulated flow in the process from the arrival of the raw
material at the premises to the final product. The traffic pattern of
employees, product flow and equipment prevents contamination of food
through physical or operational separation. Where appropriate, blueprints
and/or process flow diagrams are available.
The plant and facilities are designed to facilitate hygienic operation by

means of a regulated flow in the process from the arrival of raw materials
to the finished products. Responsible person visually observes the flow of
traffic and materials along with the Plant schematic of staff and material
traffic to ensure that movement and transportation of goods throughout the
plant and the plants incompatible production areas does not pose a
contamination hazard to product or equipment. Hand wash stations and
signs are posted in traffic areas leading to microbial sensitive areas.
Production areas for raw, finished and packaging materials are physically
separated to prevent contamination. Employees must enter and leave
portioning area through a controlled entrance and must change smocks and
pass through a footbath and hand washing facility. Deviations are noted on
the Daily Monitoring Form.
Frequency:
Once per day
Person Responsible:
Process Manager or designate.
Deviation &
Page 11 of 78
Production manager observing employees not following approved traffic

flow, product flow and/or equipment flow are re-trained and given an oral
warning and reminder. This is recorded on the Training Log and signed by
the employee and the trainer.
Errors in flow patterns (employee, product, and equipment) are reported to
the HACCP Coordinator who will modify flow schematic(s) and/or retrain
as appropriate.
documentation, conduct on-site inspection, and document on the Daily
Monitoring Report.
Records Kept:
Page 12 of 78

Plant Schematic(s)
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.1
A2.1.9
Premises
Building Interior
Living quarters/areas where animals are kept are separated & do not open
directly into food handling, processing, packaging areas. Physical and
operational separation of incompatible operations is provided where crosscontamination may result.
There are no animals are allowed on the premises. living quarters in this
plant is separated A Plant schematic of material traffic flow is employed to
ensure that movement and transportation of goods throughout the plant and
the plants incompatible production areas do not pose a cross contamination
hazard to product or equipment. The plant and facilities are designed to
facilitate hygienic operations by means of a regulated flow in the process
from the arrival raw materials to the finished products. Hand wash stations
and signs are posted in traffic areas leading to microbial sensitive areas.
Production areas for raw, finished and packaging materials are physically
separated to prevent contamination. Employees must enter and leave
production areas through a controlled entrance, change clothing and pass
through a footbath and hand washing facility. Deviations are noted on the
Daily Monitoring Form.
Designated utensils (e.g., trays, containers) are used to handle RAW and
processed materials separately.
Once per day
Frequency:
Person Responsible:
Records Kept:
Page 13 of 78
Production Manager, QC or designate.

Employees not following approved traffic flow or appropriate uniform
requirements will be re-trained and given an oral warning and reminder.
This is recorded on the Training Log and signed by the employee and the
trainer.
Misplacement of materials will be corrected immediately and documented
on CAR.
Weekly, the HACCP Coordinator or designate will review programs and
Monitoring Report.
Training Log
CAR
Plant Schematic
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.2
A2.2.1
Premises
Building Interior
Lighting
Lighting is appropriate such that the intended production or inspection

activity can be effectively conducted, does not alter food colour and meets
the respective commodity standards.
There is no inspection area in this plant.

Visual inspections done to ensure all lights are working.
Lighting levels will be checked annually by outside contractor to ensure
that lighting is appropriate and matches approved levels (50-fc/220 lux for
production and 20-cf/110 lux for other non-production, storage areas).
Deviations are recorded on outside Contractor Service Report/Invoice.
Frequency:
Daily Functioning of lights

Annually Intensity check by meter
Person Responsible:
Deviation &
Maintenance Manager, QC or designate.
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub14
Section:
Element:
When the responsible person observes a problem, (e.g., burnt out lights)
which can be corrected immediately, they will record the findings, the
action to correct the deviation, and the person responsible for the action on
Daily Monitoring Report. Maintenance will rectify deficiency. Sanitary
condition will be restored, and preventive actions will be taken to prevent
reoccurrence.
Maintenance Manager is notified of deviations and initiates appropriate
Work Order to outside contractor for repairs that cannot be done
immediately. Correction will be re-inspected and document on Daily
Monitoring Report
Annually, the HACCP Coordinator or designate will review programs and
Monitoring Report
Outside Contractor Service Report/invoice
Work Orders
Plant Schematics
A
A2
A2.2
A2.2.2
Premises
Building Interior
Lighting
Light bulbs and fixtures located in areas where there is exposed food or
packaging materials are of a safety type or are protected to prevent
contamination of food in case of breakage.
Inspection of lighting fixtures is performed to ensure that they are safety

type with shatter proof protection or do not pose a contamination hazard in
case of breakage. Deviations are recorded on the Scheduled
Maintenance/Monthly Inspection Report.
Frequency:
Monthly
Person Responsible:
Records Kept:
Page 15 of 78
Responsible person initiates appropriate WOR for repairs to meet

requirements and records on WOR.
Monthly the HACCP Coordinator or designate reviews programs and
documentation, conducts on-site inspection, and documents on the
Scheduled Maintenance/Monthly Inspection Report.
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.3
A2.3.1
Premises
Building Interior
Ventilation
Ventilation provides sufficient air exchanges to prevent unacceptable

accumulations of steam, condensation or dust and to remove contaminated
air. Filters are cleaned and/or replaced as appropriate.
A visual inspection or smoke test is performed to ensure that there is

adequate ventilation to prevent accumulations of steam, condensation or
dust. Deviations are recorded on Daily Monitoring Report.
Filters are inspected and cleaned and/or replaced according to Preventive
Maintenance schedule and Monthly Inspection Report.
Frequency:
Monthly - Maintenance Manager

Daily QC
Person Responsible:
Maintenance Manager, QC or designate.
Deviation &
Records Kept:
Page 16 of 78
When the Responsible person observes a problem, they will record the
findings, the action to correct the deviation, and the person responsible for
conducting the corrective action on the Daily Monitoring Report or CAR
issued.
Immediate actions in the event of excess condensation or dust that has
come in contact with product will include notifying the Production
Manager and maintenance and holding any contaminated product for
further clarification/disposition. Department to cover equipment with a
protective barrier until the repair is made. Sanitary condition will be
restored (mop condensation, clean the room to remove dust and
clean/change filters), and preventive actions will be taken to prevent
reoccurrence.
Appropriate Work Order Request initiated to outside contractor for repairs
that cannot be done immediately by Maintenance.
Inspection Report
prevent reoccurrence. Document on Corrective Training Log
CAR
Preventive Maintenance schedule/Monthly Inspection Report
Work Order
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.3
A2.3.2
Premises
Building Interior
Ventilation
In microbiologically sensitive areas positive air pressure is maintained.
To ensure positive air pressure is maintained in fill room, a visual

inspection is performed using a smoke generator, which is then applied
around all vents, openings and doors thus indicating the movement of air
from microbiologically sensitive areas to those areas less sensitive.
Deviations are recorded on the Monthly Inspection Report.
Frequency:
Monthly
Person Responsible:
Deviation &
Records Kept:
Page 17 of 78
Will initiate appropriate Work Order Request to maintenance or outside

contractor for repairs.
prevent reoccurrence. Findings recorded on Monthly Inspection Report.
Inspection Report.
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.3
A2.3.3
Premises
Building Interior
Ventilation
Where required, air used as a processing technique (e.g., pneumatic

conveying, air agitation air blows, air dryer, etc.) is appropriately sourced
and treated (air intakes, filters, compressors), to reduce any source of
contamination.
An inspection of integrity of air compressors, filters, regulators, and

associated production equipment air lines is performed as per the Monthly
Inspection Report to reduce any source of contamination where air is used
as a processing technique.
Air intakes are 10 microns and air outlet is 0.3 microns as per manufacturer
specifications.
Deviations are recorded on Monthly Inspection Report.
Frequency:
Monthly
Person Responsible:
Deviation &
Records Kept:
Page 18 of 78
When a problem is observed, a CAR will be filled by QC/Maintenance

Manager.
Immediate actions regarding the filter will include replacing or cleaning a
compressor filter, air intakes and compressors. If a problem is noted during
production, the production is shut down and the problem is to be corrected
immediately.
Sanitary condition will be restored and preventive actions will be taken to
Responsible person will initiate appropriate Work Orders Request repairs to
outside contractor for repairs that cannot be done immediately by
Maintenance. Deviations recorded on Monthly Inspection Report/CAR.
Inspection Report.
Work Orders
CAR
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.4
A2.4.1
Premises
Building Interior
Waste Disposal
Establishments are designed and constructed so that there is no crossconnection between the sewage system and any other waste effluent system
in the establishment and they do not pass directly over or through
production areas unless they are controlled to prevent contamination.
These systems are equipped with appropriate traps and vents.
Establishment is designed and constructed so that there is no crossconnection between the sewage system and any other waste effluent system
and they do not pass directly over or through production areas unless they
are controlled to prevent contamination as per the CFIA approved
blueprints. These systems are equipped with appropriate traps and vents.
A review of blueprints is conducted to ensure that sewage lines do not cross
connect with any other waste effluent system and that they do not pose a
contamination hazard within production areas. All major pipelines used to
transport sewage are located either underground or through the office areas,
thus do not pass directly over or through production areas Deviations are
recorded on Annual Inspection Report. Any construction changes are
updated on the blue print.
Frequency:
Initially upon construction or renovation.

Annually
Person Responsible:
Deviation &
Production Manager, Maintenance Manager or designates
Page 19 of 78
Blueprints are amended to show correction and contractors are advised of

these changes.
Maintenance Manager, prior to implementation, ensures there will be no
possibility of cross connection and the systems are equipped with
appropriate traps and vents. He/she will also check any new construction
involving plumbing.
Maintenance will alter or repair the sewage system to meet requirements.
Contractor may be engaged for corrective action/repairs. Recorded on
Annual Inspection Report.
Annually, the HACCP Coordinator or designate will review programs and
documentation, conduct on-site inspection, and document on the Annual
Inspection Report.
sanitary conditions, and/or taking preventive actions to prevent
Records Kept:
Page 20 of 78
Blueprints
Work Orders
Annual Inspection Report
Outside Contractor service Reports/invoice Corrective Training Log
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.4
A2.4.2
Premises
Building Interior
Waste Disposal
Adequate facilities, equipment and containers that are clearly identified,

leak proof and where appropriate, covered, are provided and maintained for
the storage of waste and inedible material prior to removal from the
establishment. Waste is removed and facilities and containers are cleaned
and sanitized at an appropriate frequency to minimize contamination.
There is no inedible material at this plant and there is no facility for holding
waste material as it is removed to an outside garbage receptacle when
container is full. An inspection of the storage and maintenance of all
containers, equipment is conducted and deviations are recorded on the PreOperational Inspection Report.
Containers used for inedible storage are labelled inedible. Containers
used for waste are labelled waste. Waste and inedible materials are
removed via the loading dock and the cleaning and sanitization of
containers is performed as per Sanitation Program. Deviations are recorded
on the Daily Monitoring Report.
Frequency:
Daily
Person Responsible:
Deviation &
Production Manager, QC or designate.
Records Kept:
Page 21 of 78
When the Responsible person observes a problem they will record the
findings on Daily Monitoring Report.
If a waste container is found to soiled or misused, it will be properly
cleaned and sanitized in the designated wash bay before being put back in
use.
If the misuse of a container is observed, the employee is immediately
retrained and documented in the Corrective Retraining Log.
Monitoring Report.
Pre-operational Inspection Report
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.5
A2.5.1
Premises
Building Interior
Inedible Areas
A separate facility is provided for the cleaning and sanitizing of equipment

used for inedible materials.
There are no inedible materials used in this plant. In the unlikely event
inedibles come into use, the following procedure will apply.
All equipment used for inedible materials which includes waste are cleaned
and sanitized on the Loading Dock after Production and when there are no
more shipments or deliveries scheduled. Deviations are Recorded on a
CAR.
Frequency:
Semi-annually
Person Responsible:
Shipper/Receiver or designate.
Records Kept:
Page 22 of 78
Products or materials found on the Dock while cleaning is going on will be

moved to the appropriate Hold area for subsequent QC disposition.
Employee retraining is initiated and recorded in the Corrective Training
Log.
Semi annually, the HACCP Coordinator or designate will review programs
and documentation, conduct on-site inspection, and document on the Daily
Monitoring Report
sanitary conditions and preventive actions to prevent reoccurrence.
Documented on Corrective Training Log.
CAR
Prerequisite:
Section:
Sub Section:
Element:
A
A2
A2.5
A2.5.2
Premises
Building Interior
Inedible Areas
Sufficient inedible areas are located, ventilated and, where necessary,

refrigerated to ensure no cross contamination of edible product.
There is no inedible area in this plant and inedible materials and waste are
immediately removed upon the receptacle being full.
Frequency:
N/A
Person Responsible:
Records Kept:
Page 23 of 78
N/A
N/A
N/A
N/A
Prerequisite:
Section:
Sub Section:
Element:
A
A21
A2.5
A2.5.3
Premises
Building Interior
Inedible Areas
Inedible product is denatured as per program requirements.
There is no inedible product in this plant.
Frequency:
N/A
Person Responsible:
N/A
Records Kept:
Page 24 of 78
N/A
N/A
N/A
Prerequisite:
Section:
Sub Section:
Element:
A
A3
A3.1
A3.1.1
Premises
Sanitary Facilities
Employee Facilities
Washrooms have hot and cold potable running water, soap dispensers, soap,
and sanitary hand drying equipment or supplies and a cleanable waste
receptacle. Hand washing notices are posted in appropriate areas.
A daily inspection of staff sanitary facilities is performed and includes

checking for soap and soap dispenser, sanitary hand drying equipment, hot
& cold potable water, waste receptacle and hand washing notices. All
washrooms have hand-washing signs posted within.
Deviations are noted on the Daily Monitoring Report.
Frequency:
Once per day (pre-op)

Once per day (Daily Monitoring Report)
Person Responsible:
QC or designate
Records Kept:
Page 25 of 78
Any problems noted will be directed to QC. The QC has access to stock
and replace any empty stock.
When the QC or designate observes a problem they will record the
findings, the action to correct the deviation, and the person responsible for
the action on Daily Monitoring Report.
Responsible person will initiate appropriate Work Orders Request to
maintenance for repairs if any dispenser is not in working order.
Monitoring Report
Corrective actions may include retraining or replacing employees, restore
Sanitary condition, and preventive actions will be taken to prevent
reoccurrence. Document on Corrective Training Log
Pre-Operational Inspection Report
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
A
A3
A3.1
A3.1.2
Premises
Sanitary Facilities
Employee Facilities
As required, washrooms, lunchrooms and change rooms are provided with

adequate floor drainage, ventilation and are maintained in a manner to
prevent contamination. They are separated from and do not open directly
into processing areas.
As per approved blueprints, washrooms, lunchrooms and change rooms do

no open directly into processing areas and equipped with self-closing
doors.
An inspection of, washrooms, lunchrooms and change rooms are conducted
and include checking for proper drainage, ventilation, cleanliness and
maintenance. Deviations are corrected where possible and recorded on the
Daily Monitoring Report.
Frequency:
Upon new construction or renovation.

Daily
Person Responsible:
Deviation &
Records Kept:
Page 26 of 78
When the QC or designate observes a problem they will record the findings
on Daily Monitoring Report and initiate WOR to maintenance for repair.
documentation, conduct on-site inspection, and document on the on Daily
Monitoring Report
Blueprints
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
A
A3
A3.2
A3.2.1
Premises
Sanitary Facilities
Equipment Cleaning & Sanitizing Facilities
Equipment cleaning and sanitizing facilities are constructed of corrosion

resistant materials capable of being easily cleaned, and are provided with
potable water at temperatures appropriate for the cleaning chemicals used.
They are adequately separated from food storage, processing and
packaging areas to prevent contamination.
The equipment cleaning and sanitizing facilities are inspected upon

construction to ensure that they are constructed of approved materials and
are separated from production areas to prevent contamination. The plant is
equipped with adequate numbers of potable water supply hoses and
temperatures are addressed in the Sanitation Program.
Tests are conducted to ensure water temperature is appropriate for cleaning
chemicals/methods used as per the Sanitation Program. Deviations are
recorded on the Monthly Inspection Report.
Frequency:
Upon new construction/renovation.

Monthly- facility construction
Once per day water temp for chemical use.
Person Responsible:
Production Manager
Deviation &
Page 27 of 78
If temperature of water is not within optimal level (as per pre-op record),
notify maintenance to rectify. If Cleaning chemical concentration is not
meeting required level (as per wash bay record), notify QC to adjust
according to suppliers specifications. Recorded on wash bay record.
Responsible person will halt construction until approved ones have
replaced non-approved materials & equipment. Initiates modification to
blueprints/plans and informs contractor of amendments. Records on WOR.
WOR to outside contractor will be issued for correction that cannot be done
immediately by maintenance.
Inspection Report and Wash Bay Record.
Records Kept:
Page 28 of 78
Blueprints/Plans
Wash Bay Record
Work Order
Prerequisite:
Section:
Sub Section:
Element:
A
A3
A3.2
A3.2.2
Premises
Sanitary Facilities
Equipment Cleaning& Sanitizing
Cleaning and sanitizing equipment is designed for its intended use and is
properly maintained.
An inspection is performed to ensure that cleaning and sanitizing

equipment is designed for its intended use and is properly maintained.
Refer to Manufacturers Manuals. Equipment is approved for use in a
Food Establishment. Deviations are recorded on Monthly Inspection
Report.
Frequency:
Initially upon purchase/installation.

Monthly
Person Responsible:
Records Kept:
Page 29 of 78
Responsible person will initiate appropriate Work Orders Request to

maintenance for repair or replacement. Sanitary condition will be restored,
and preventive actions will be taken to prevent reoccurrence. Findings
recorded on Daily Monitoring Report.
Monthly, the HACCP Coordinator or designate review programs and

inspection report
Manufacturers Manuals
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
A
A4
A4.1
A4.1.1
Premises
Water/Steam/Ice Quality & Supply
Water, Ice & Steam
Water, Ice and Steam are analysed by the manufacturer at a frequency

adequate to confirm its potability. Water from sources other than municipal
supplies must be treated as necessary and tested to ensure potability.
Water and ice potability records include: water source sampling site,
analytical results, analyst and date. Water meets the requirements of Health
Canada's "Guidelines for Canadian Drinking Water Quality.
There is no ice or steam generated at this facility. Water is obtained from

an approved natural underground source located on private land. Water
samples are collected in an approved manner and submitted to an
accredited outside laboratory for microbiological testing. Recorded on
Laboratory Analysis Report (which includes sampling sites and dates).
Frequency:
Weekly
Person Responsible:
HACCP Coordinator or designate.
Records Kept:
Page 30 of 78
If Lab analysis Report (which includes analyst and date) shows high
counts, additional samples are collected to confirm high-count results.
Miller Springs Water will cease operations until the water supply is potable
or will have potable water transported to the plant from an approved
source.
Affected product will be put on hold pending satisfactory micro results.
Recorded on Laboratory Analysis Reports.
Unsatisfactory results may result in Recall initiation.
Semi-annually, the HACCP Coordinator or designate will review programs
Laboratory Analysis Reports.
Laboratory Analysis Reports
Work Orders
Corrective Retraining Log
Prerequisite:
Section:
Sub Section:
Element:
A
A4
A4.1
A4.1.2
Premises
Water, Ice & Steam
Boiler feed water and any water chemically treated, is monitored and
controlled to deliver the desired concentration and to prevent
contamination. Water treatment Records include: method of treatment,
sample site, analytical result, analyst and date.
The facility does not have boiler feed water and do not chemically treat
water.
Frequency:
N/A
Person Responsible:
N/A
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub31
Section:
Element:
N/A
N/A
N/A
A
A4
A4.1
A4.1.3
Premises
Water/Steam/Ice Quality &Supply
Water, Ice & Steam
There are no cross-connections between potable and non-potable water

supplies.
The facility does not have any non-potable water supplies.
Frequency:
N/A
Person Responsible:
N/A
Records Kept:
Prerequisite:
Section:
Sub32
Section:
Page
of 78
Element:
N/A
N/A
N/A
A
A4
A4.1
A4.1.4
Premises
Building Exterior
Outside Property and Building
All hoses, taps or other similar sources of possible contamination are

designed to prevent back-flow or back siphonage.
Tours the establishment and performs a visual inspection to ensure that, as

per specific program requirements, all hoses, taps or other similar sources
of possible contamination are designed to prevent back-flow or back
siphonage. The blueprints are utilized and checked for accuracy.
An inspection is performed to ensure back flow eliminators on the main
water supply hoses and taps are functioning properly. Licensed plumbers
check backflow preventors and water pressure.
Records, signs/dates on annual inspection report.
Frequency:
Upon installation or renovation

Once per year by a licensed plumber
Person Responsible:
Maintenance Manager/Outside Plumbing Contractor
Deviation &
Records Kept:
Page 33 of 78
Contractors are directed by Production Manager or designate to correct all

health and safety deviations. QA makes an assessment as to whether food
safety has been compromised and records findings on CAR. If food safety
has been compromised the product is held, tested and subsequently released
or destroyed and recorded on form Deposition Log. QA records the
description of the deviation, the corrective action and the date of
completion on CAR. Where required, preventative corrective actions are
developed by performing a root cause analysis, describing the preventative
measures, date for completion and person responsible.Improperly
functioning or missing devices from the main water supply will be replaced
by the plumber and documented on Contractor Service Report. All other
replaced by maintenance and recorded on Annual Inspection Report
Once per year, the HACCP Coordinator or designate reviews programs and
Contractor Service Report.
Annual Inspection Report
CAR
Contractor Service Report
Prerequisite:
Section:
Sub Section:
Element:
A
A4
A4.1
A4.1.5
Premises
Water, Ice and Steam
Where filters are used they are kept effective and maintained in a sanitary
manner.
Water filters in use in the plant:
Spring Water ReceivingMicron Filters 5 micron, 1 micron, .45 micron, .2 micron
Criteria for filters: Clean and not clogged with precipitate, not damaged and
differential pressure is <10 psi and > 1psi
Tours the establishment and performs a visual inspection to ensure that, as

per specific program requirements, where filters are used they are kept
effective and maintained in a sanitary manner Maintenance Manager opens
filter housing and inspects integrity and cleanliness of filters and check the
pressure before and after the filters with water running . Filters are replaced
in accordance with schedule and findings are recorded on Maintenance
Log. The blueprints are utilized and checked for accuracy. Records,
signs/dates on Production Record.
Frequency:
Production Manager daily checks differential pressure

Maintenance Manager checks filter condition monthly
Person Responsible:
QA and Maintenance Manager

QA makes an assessment as to whether food safety has been compromised
and records findings on form CAR. If food safety has been compromised
the product is held, tested and subsequently released or destroyed and
recorded Deposition Log. QA records the description of the deviation, the
corrective action and the date of completion on CAR. Where required,
preventative corrective actions are developed by performing a root cause
analysis, describing the preventative measures, date for completion.
Page 34 of 78
Once a month, QA observes Production Manager in the performance of his

monitoring function and reviews all records that have been completed since
the last verification. All records are signed and dated by QA at the time of
verification. If deviations are encountered, an assessment is made, by QA,

as to whether food safety has been compromised and recorded on form
Production Record. If food safety has been compromised the product is
held, tested and subsequently released or destroyed and recorded on
Deposition Log. QA records the description of the deviation, the corrective
action and the date of completion on CAR. Where required, preventative
corrective actions are developed by performing a root cause analysis,
describing the preventative measures, date for completion and person
responsible.
Records Kept:
Page 35 of 78
Production record small bottle line checks (page 2)

Maintenance Log
CAR
Prerequisite:
Section:
Sub Section:
Element:
A
A4
A4.1
A4.1.6
Premises
The volume, temperature and pressure of the potable water/steam are

adequate for all operational and cleanup demands.
The facility does not use steam. An inspection of water is performed to

ensure that the temperature and pressure are adequate for operational use.
Hose bibs and taps are opened to check for obvious pressure. Water
temperature is taken with thermometer. Tours the establishment and
performs a visual inspection to ensure that the temperature (>40 oC) and
pressure (>XX psi) are adequate for operational use. Hose bibs and taps
are opened to check for obvious pressure. Water temperature is taken with
thermometer. The blueprints are utilized and checked for accuracy.
Records, signs/dates on Monthly Inspection Report.
Frequency:
Monthly
Person Responsible:

QA makes an assessment as to whether food safety has been compromised
and records findings on form CAR. If food safety has been compromised
the product is held, tested and subsequently released or destroyed and
recorded Deposition Log. QA records the description of the deviation, the
corrective action and the date of completion on CAR. Where required,
preventative corrective actions are developed by performing a root cause
analysis, describing the preventative measures, date for completion.
WOR issued to maintenance for repair and repairs documented on WOR.
Page 36 of 78
Monthly the HACCP Coordinator reviews programs and documentation,

conducts on-site inspection, and documents on the Monthly Inspection
Report.
Monthly, QA observes Maintenance Manager in the performance of his
monitoring function and reviews all records that have been completed since
the last verification. All records are signed and dated by QA at the time of
verification. If deviations are encountered, an assessment is made, by QA,
as to whether food safety has been compromised and recorded on form
Production Record. If food safety has been compromised the product is
held, tested and subsequently released or destroyed and recorded on
Deposition Log. QA records the description of the deviation, the corrective
action and the date of completion on CAR. Where required, preventative
corrective actions are developed by performing a root cause analysis,
describing the preventative measures, date for completion and person
responsible.

Work Order
CAR
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub37
Section:
Element:
A
A4
A4.1
A4.1.7
Premises
Where it is necessary to store water, storage facilities are adequately

designed, constructed, and maintained to prevent contamination. e.g.
Covered.
There are two water tanks one of which is an ozone

contact tank. They are installed in the plant as
indicated on the blue print. All water tanks are
constructed of stainless steel and fully enclosed to
avoid possible contamination. Contact Tanks are
constructed with vent directing ozone to outside.
Tours the establishment and performs a visual

inspection to ensure that, as per Equipment
Evaluation program requirements, storage facilities
are adequately designed, constructed, and maintained
to prevent contamination. The blueprints are utilized
and checked for accuracy. Records, signs/date on
Frequency:
Monthly
Person Responsible:
Maintenance Manager
QA makes an assessment as to whether food safety

has been compromised and records findings on DMR.
If food safety has been compromised the product is
held, tested and subsequently released or destroyed
and recorded on DMR. QA records the description of
the deviation, the corrective action and the date of
completion on DMR. Where required, preventative
corrective actions are developed by performing a root
cause analysis, describing the preventative measures,
date for completion and person responsible and is
recorded CAR.
Monthly, QA observes the Maintenance Manager in the
performance of his monitoring function and reviews all
records that have been completed since the last
verification. All records are signed and dated by the
position y at the time of verification. If deviations are
encountered, an assessment is made, by QA, as to
whether food safety has been compromised and
Page 38 of 78
recorded on CAR. If food safety has been

compromised the product is held, tested and
subsequently released or destroyed and recorded on
CAR including the description of the deviation, the
corrective action and the date of completion. Where
required, preventative corrective actions are
developed by performing a root cause analysis,
describing the preventative measures, date for
completion and person responsible and is recorded.
Records Kept:
Page 39 of 78

DMR
CAR
Prerequisite:
Section:
Sub Section:
Element:
A
A4
A4.1
A4.1.8
Premises
Water/Steam & Ice Quality & Supply
Re-circulated water is treated, monitored and maintained as appropriate for

the intended purpose and has a separate distribution system which is clearly
identified.
The facility does not use Re-circulated water.
Frequency:
N/A
Person Responsible:
N/A
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub40
Section:
Element:
N/A
N/A
N/A
B
B1
B1.1
B1.1.1
Transportation & Storage

Transportation
Food Carriers
The manufacturer verifies that carriers are suitable for the transportation
of food. For example:
1) Carriers are inspected by the manufacturer on receipt and prior to
loading to ensure they are free from contamination and suitable for the
transportation of food, and/or
2) The manufacturer has a program in place to demonstrate the adequacy
of cleaning and sanitizing e.g. for bulk carriers a written cleaning and
sanitizing procedure is available.
Add here the truck sanitation
REF: Shipping Receiving Policy

An inspection of carriers is performed on receipt and prior to loading to
ensure that the carrier is suitable for the transportation of food as per
Shipping/Receiving SOP. The carrier must be clean and free from
physical and chemical contaminants and must be constructed of
appropriate materials. All information is recorded on
Shipping/Receiving Log.
Frequency:
Upon each load
Person Responsible:
Shipper/Receiver or QC or designate
Records Kept:
Page 41 of 78
In event that a trailer has major demerits (as per SOP) upon inspection,
the shipper/receiver will reject the trailer and notify the Plant manager.
Products will not be allowed to be loaded or unloaded. All health and
safety deviations will be corrected before transportation continues. Plant
Manager or designate is contacted to verify appropriate action (clean
carrier before loading, return product, wait for temperature drop, etc.).
Corrective action is recorded on Shipping/Receiving Log. Sanitary
reoccurrence.
Shipping log
Receiving Log
Prerequisite:
Section:
Sub Section:
Element:
B
B1
B1.1
B1.1.2

Transportation
Food Carriers
Carriers are loaded, arranged and unloaded in a manner that prevents

damage and contamination of the food and packaging materials.
Shipper/Receiver is trained to load and unload goods with care in a manner

that prevents damage or contamination. (refer to loading/unloading SOP)
The Shipper/Receiver signs the Shipping/Receiving Log which ensures the
mutual exercise of due care in the loading/unloading and arranging of
product after visually inspecting the shipment for damage or contamination.
Production Manager or designate is contacted to make a determination on
suspect product.
Frequency:
Each load
Person Responsible:
Shipper/Receiver.
Production Manager, QC/QA or designate.
Records Kept:
Page 42 of 78
Damaged or contaminated product is not unloaded and is returned to

sender. Documented on Shipping/Receiving Log.
Product in damaged boxes is unloaded and put on hold until Production
Manager or designate makes a decision regarding the product.
Documented on Hold Record.
Damaged or contaminated product is not loaded. It is put on hold and
Production Manager contacts HACCP Coordinator or designate to help
locate source of problem and deal with affected product, which may
include reworking the product. Documented On Hold Record product in
damaged boxes will be repacked prior to loading. Documented on
Shipping/Receiving Log
Shipping/Receiving Log and Hold Record.
Shipping Log
Receiving Log
Hold Record
Prerequisite:
Section:
Sub Section:
Element:
B
B1
B1.1
B1.1.3

Transportation
Food Carriers
Incoming materials (food, non-food, and packaging) are received in an area

separate from processing area.
Blueprints and Plant Schematics will show separate and distinct areas for
the receiving of incoming material.
Responsible person will perform visual inspection to ensure that incoming
materials, both food and non food are received in designated area separate
from processing area.
Frequency:
Once per day
Person Responsible:
Production Manager, QC or designate
Records Kept:
Page 43 of 78
Responsible person initiates amendment to blueprint or in the product flow

schematic when there is a change and informs contractor and/or staff of
changes.
Deviation from procedure is recorded on Daily Monitoring Report. Retrain
shipper/receiver as needed and record on Corrective Training Log.
documentation, conducts on-site inspection, and documents on the Daily
Monitoring Report.
Blueprints
Plant schematics
Prerequisite:
Section:
Sub Section:
Element:
B
B1
B1.2
B1.2.1

Transportation
Temperature Control
Ingredients requiring refrigeration are transported at regulated and/or

acceptable temperature to ensure the production of safe food and are
appropriately monitored. Frozen ingredients are transported at temperatures
that do not permit thawing.
Product and carrier temperatures are taken with calibrated thermometer and
recorded on the Shipping/Receiving Log to ensure that ingredients that
require refrigeration are transported at the regulated temperatures as per the
No frozen ingredients are used in this facility.
Frequency:
Every shipment
Person Responsible:
Shipper/Receiver or designate
Deviation &
Records Kept:
Page 44 of 78
Ingredients with temperatures above allowable maximums will be rejected

by Production Manager or designate when notified and will contact
suppliers for deviation. Recorded on receiving log.
receiving log..
Receiving Log
Equipment Calibration Log
Prerequisite:
Section:
Sub Section:
Element:
B
B1
B1.2
B1.2.2

Transportation
Temperature Control
Finished product is transported under conditions to prevent damage or

deterioration.
The Shipper/Receiver observes to ensure that finished product is loaded,

arranged, handled with care and transported under conditions to prevent
damage or deterioration. Documented on the Shipping Log.
Frequency:
Each load
Person Responsible:
Shipper/Receiver, QC/QA or designate
Deviation &
Records Kept:
Page 45 of 78
An unsanitary carrier is not loaded. An alternate carrier will be sought.

Damaged or deteriorating product will not be loaded or shipped out and
will be put on hold to be further evaluated by QC/QA for decision on
rework or disposal. Deviations are documented on shipping log.
Monthly, the HACCP Coordinator or designate review programs and
documentation, conduct on-site inspection, and document on the shipping
log.
Shipping Log
Hold record
Prerequisite:
Section:
Sub Section:
Element:
B
B2
B2.1
B2.1.1

Storage
Incoming Material Storage
Ingredients requiring refrigeration are stored and prepared at a regulated

and/or acceptable temperature to ensure the production of safe food and are
appropriately monitored. Frozen ingredients are stored at temperatures
that do not permit thawing.
Only 2 ingredients are used in the production at this facility:
Spring Water and Flavour Extract. These ingredients are stored at ambient
temp.
Responsible person performs visual inspection to ensure that ingredients

are properly stored and at a regulated and/or acceptable temperature.
Spring water is piped to the designated tanks.
Frequency:
Once per shift
Person Responsible:
Deviation &
QC/QA or designate
Flavours which are improperly stored will either be moved to correct
storage or discarded as appropriate.
Records Kept:

Corrective Training Record
Page 46 of 78

Monitoring Report. Corrective actions may include retraining or replacing
employees, restoration of sanitary conditions, and/or preventive actions to
Prerequisite:
Section:
Sub Section:
Element:
B
B2
B2.1
B2.1.2

Storage
Incoming Material Storage
Ingredients and packaging materials are handled and stored in a manner to

prevent damage and/or contamination. Where appropriate, rotation is
controlled.
An inspection of stored ingredients and packaging material is conducted to

ensure they handled and stored in a manner to prevent damage and/or
contamination. Where appropriate, rotation is controlled. Stocks are
rotated according to the FIFO procedure as indicated by BB Code date. All
materials are tagged with Receiving Date or identified by production/pack
date. Recorded on the Daily Monitoring Report.
Frequency:
Once per day
Person Responsible:
QC, production manager or designate
Deviation &
Records Kept:
Page 47 of 78
Damaged/contaminated packaging materials will be discarded. Ingredients,

which are improperly stored, will either be moved to correct storage or
discarded as appropriate. Out of rotation ingredients and packaging
materials (film) are used first. Deviations are recorded on the Daily
Monitoring Report. Sanitary condition will be restored, and preventive
actions will be taken to prevent reoccurrence.
Staff re-training, if necessary, will be initiated and recorded on Corrective
Training Log.
Monitoring Report.
Prerequisite:
Section:
Sub Section:
Element:
B
B2
B2.2
B2.2.1

Storage
Non Food Chemicals Receiving & Storage
All non-food chemicals, water treatment chemicals, boiler treatment

chemicals, chemicals for sanitation, pesticides, coatings, paints, chemicals,
lubricants and other materials used for food contact surfaces are listed in
the Reference Listing of Accepted Construction Materials, Packaging
Materials and Non-Food Chemical Products, published by Agriculture and
Agri-Food Canada or the manufacturer has a letter of no objection from
Health Canada.
This plant has no water treatment chemicals or boiler treatment chemicals.

Responsible person conducts inspection to ensure that all non food
chemicals, lubricants, paints, pesticides & etc used for food contact
surfaces are CFIA approved for such use in a Federal Plant. The purchaser
will verify that such items are listed in the Reference Listing as appears
on the CFIA web site or that Health Canada provides a letter of no
objection. Documented on Daily Monitoring Report.
Frequency:
Upon placing an order

Monthly
Person Responsible:
Deviation
Records Kept:
Page 48 of 78
Substances not approved will be refused. Substances found in the

processing area, which do not appear on the Chemicals in Use List, will be
discarded. Affected product is dealt with (discard or initiate recall).
Deviations are recorded on the Daily Monitoring Report. Sanitary
reoccurrence.
CFIA Reference Listings
Prerequisite:
Section:
Sub Section:
Element:
B
B2
B2.2
B2.2.2

Storage
Chemicals are received and stored in a dry, adequately ventilated area

which is designed such that there is no possibility for cross contamination
of food or food contact surfaces.
Responsible person conducts inspection to ensure that all chemicals are

received by the Shipper/Receiver or designate and immediately placed in
the dry, well ventilated chemical cage located in the receiving dock (as per
blueprints) thus preventing possible cross contamination of food or food
contact surfaces. When not in production, chemicals used on an on-going
basis are moved to lockable stainless steel cabinets or to the wash-up area.
Frequency:
Once Daily
Person Responsible:
Shipper/Receiver or designate
Deviation
Records Kept:
Page 49 of 78
Improperly stored chemicals will be removed. If the possibility of product

contamination has occurred, QC will be informed and will make a
determination of the affected product, which may include immediate
disposal. Staff re-training is initiated as required and documented on
Corrective Training Record.
Such activities and deviations are recorded in the Daily Monitoring Report.
prevent reoccurrence. Documented on the Corrective Training Log.
Blueprints
Prerequisite:
Section:
Sub Section:
Element:
B
B2
B2.2
B2.2.3

Storage
Where required for ongoing use in food handling areas these chemicals are
stored in a manner that prevents contamination of food, food contact
surfaces, or packaging materials.
Responsible person conducts inspection to ensure that chemicals required

for ongoing use in food handling areas are stored in designated cabinet so
as to prevent contamination of food, food contact surfaces or packaging
materials. Daily operations will be monitored and deviations recorded on
the Daily Monitoring Report.
Frequency:
Once Daily
Person Responsible:
Production Manager or designate
Deviation
Records Kept:
Page 50 of 78
Improperly stored chemicals will be removed. If the possibility of product

contamination has occurred, the QC will be informed and will make a
determination to deal with the affected product, which may include
immediate disposal. Staff re-training is initiated as required and
documented on Corrective Training Record.
prevent reoccurrence. Daily operations will be monitored and deviations
recorded on the Daily Monitoring Report.
Monthly, the HACCP Coordinator or reviews programs and documentation,
conducts on-site inspection, and documents on the Daily Monitoring
Report. Corrective actions may include retraining or replacing employees,
reoccurrence. Documented on the Corrective Training Log.
Prerequisite:
Section:
Sub Section:
Element:
B
B2
B2.2
B2.2.4

Storage
Chemicals are stored and mixed in clean, correctly labelled containers and
dispensed and handled only by authorized and properly trained personnel.
Responsible person conducts inspection to ensure that chemicals are

properly stored and only trained staff performs dispensing, mixing in clean
and properly labelled containers.
Frequency:
Once daily
Person Responsible:
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub51
Section:
Element:
Deviations are corrected immediately. Product may be relabelled or

discarded. Deviations are recorded on Daily Monitoring Report.
Retraining of staff may be initiated and recorded on Corrective Training
Record.
prevent reoccurrence. Documented on the Corrective Training Log
B
B2
B2.3
B2.3.1

Storage
Finished Product Storage
Finished product is stored, rotated and handled under conditions to prevent

damage or deterioration.
Responsible person conducts inspection to ensure that finished product is

stored and handled to prevent damage or deterioration. All finished goods
are date coded to adhere to FIFO shipping practice. An inspection of
storage areas is performed to verify proper storage condition and
temperatures so as to prevent damage or deterioration. Temperatures of
storage are recorded on the Temperature Log.
Frequency:
Two times daily.
Person Responsible:
QC or designate.
Deviation
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub52
Section:
Element:
Improperly stored product will be removed accordingly. QC will evaluate

and determine rework or disposal if product is damaged. Products showing
signs of deterioration will be discarded. Staff re-training may be initiated if
required. Documented on Corrective Training Record.
prevent reoccurrence. Deviations are recorded on the Daily Monitoring
Report.
documentation, conduct on-site inspection, and document on the
Temperature Log and Daily Monitoring Report.
Temperature Log
B
B2
B2.3
B2.3.2

Storage
Finished Product Storage
Returned defective or suspect product is clearly identified and isolated in a

designated area for appropriate disposition.
Responsible person conducts inspection to ensure that returned defective or

suspect product are clearly tagged with Hold ticket and placed in
designated hold area ready for QC/CFIA inspection pending for disposal.
Recorded on the Returned Product Log.
When receiving returned product.
Frequency:
Person Responsible:
Records Kept:
Prerequisite:
Section:
Sub53
Section:
Page
of 78
Element:
Shipper/Receiver, QC or designate
Product will be placed in correct designated area and tagged hold
Documented on CAR.
Retrain employee and document on Corrective Training Record.
Return Product Log and hold record. Corrective actions may include
retraining or replacing employees, restoration of sanitary conditions, and/or
preventive actions to prevent reoccurrence. Documented on the Corrective
Training Log.
Returned Product Log
Hold record
CAR
C
C1
C1.1
C1.1.1
Equipment
General Equipment
Design and Installation
Equipment and/or utensils are designed, constructed and installed:

- to ensure that it is capable of delivering the requirements of the process
-accessible for cleaning, sanitizing, maintenance and inspection
-preventing contamination of the product during operations
-permits proper drainage and where appropriate, is connected directly to
drains
-Smooth, non-corrosive, non-absorbent, non-toxic, free from pitting, cracks
and crevices where there are food contact surfaces.
Production Manager, Authorised Purchaser or designate will monitor the

purchase and installation of equipment and utensils. It is no longer a
requirement that equipment be pre-approved, but it must meet 28.1.Q,
28.1.R and 34(4) of the MIR and also must be acceptable to CFIA inspector
(letter dated April 29,2005 on file). Equipments in this plant meet CFIA,
NSF or FDA standard. Equipment will be inspected to ensure it is non
toxic, free of cracks, pits or crevices, smooth, non corrosive, non absorbent
accessible for cleaning; sanitizing, maintenance and inspection, permits
proper drainage, preventing contamination of the product and is capable of
the demands of the expected production process.
Daily, QA tours around the facility to ensure all piping system is sealed and
operating under pressure, free of excessive leaks and other sources of
contamination. Finds are recorded on DMR.
Installation and maintenance will follow manufacturers recommendations.
Both equipment and utensils are inspected for integrity of food contact
surface by operator prior to production start up and are documented on
Equipment List.
Frequency:
Initially upon purchase and installation

Daily - DMR
Person Responsible:
Production Manager
Installer
Operator, or designate
Deviation &
Page 54 of 78
Equipment not meeting the requirements will not be installed or used.

Installation deviations will be corrected immediately. Damaged equipment
will not be used until approved repairs have been made.
If during any surface inspection by operator observes a problem with food
surface integrity, maintenance will be notified by WOR. If the problem is
significant that food safety may be compromised, immediate action will
include the equipment/utensil being removed from production until the
repair is made. Sanitary condition will be restored, and preventive actions
will be taken to prevent reoccurrence.

Production Manager, QC or designate will initiate Work Order Request as
necessary.
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub55
Section:
Element:
Upon installation, HACCP Coordinator or designate will review programs

equipment list.
Corrective actions may include repairing or replacement of equipment to
restore sanitary condition, and preventive actions will be taken to prevent
reoccurrence.
Equipment Manuals
Equipment List
DMR
C
C1
C1.1
C1.1.2
Equipment
General Equipment
Where necessary, equipment is exhausted to the outside to prevent

excessive condensation.
Inspection is conducted to ensure no condensation and that equipment is

properly exhausted outside, smoke is applied around all vents and exhaust
hoods. Smoke is observed to move out of production areas. Tour around
tanks that are connected to ozone supply to ensure that residual ozone is
exhausted to outside via properly installed vent. Deviations are recorded in
Frequency:
Monthly
Person Responsible:
Deviation &
Records Kept:
Page 56 of 78
Maintenance will repair or improve ventilation when condensation is

noticed. Condensation will be cleaned off immediately. Affected products
will be put on hold for QC evaluation and sanitary condition will be
restored, and preventive actions will be taken to prevent reoccurrence.
Initiates appropriate Work Order Request to outside contractor for repairs if
required.
Inspection Report.
reoccurrence. Documented on the Corrective Training Log
Work Orders
Prerequisite:
Section:
Sub Section:
Element:
C
C1
C1.1
C1.1.3
Equipment
General Equipment
Equipment and utensils used to handle inedible material are not used to
handle edible material and are clearly identified.
Employees are made aware of the plant utensil/container policy through on

the job training by production manager/department.
Responsible person conducts a visual inspection to ensure that the use of
equipment and utensils used for inedible material will not be used to handle
edible materials. These items will be clearly marked or colour coded.
Deviations will be recorded on the Daily Monitoring Report.
Frequency:
Once per day
Person Responsible:
Deviation &
Records Kept:
Page 57 of 78
Incorrectly used equipment, utensils, and containers will be removed,

relabelled and cleaned before placing back into circulation; staff will be
retrained in proper use of equipment. Documented on Corrective Training
Log. Edible product that may have been contaminated will be held for
inspection and final determination, which may include disposal. Sanitary
reoccurrence. Deviations will be recorded on the Daily Monitoring Report.
Monitoring Report.
Prerequisite:
Section:
Sub Section:
Element:
C
C1
C1.2
C1.2.1
Equipment
General Equipment
Equipment Maintenance and Calibration
The manufacturer has an effective written preventative maintenance

program to ensure that equipment that may impact on food safety, functions
as intended and that no physical or chemical hazard potentials result.
This includes:
-A list of equipment requiring regular maintenance.
-The maintenance procedures and frequencies, e.g., equipment inspection,
adjustment and parts replacements are based on the equipment
manufacturers manual or equivalent, or are based on operating conditions
that could affect the condition of the equipment.
-Reason for the activity.
To ensure that equipment that may impact on food safety functions as

intended and no physical or chemical hazards result, inspections and
maintenance will be performed as per the Preventative Maintenance log in
accordance with the manufacturers recommendations or to the licensed
mechanics best practises. Deviations will be noted on the Preventative
Maintenance log.
Frequency:
As per Preventative Maintenance log
Person Responsible:
Records Kept:
Page 58 of 78
If a problem other than regular maintenance is found, maintenance manager

will initiate appropriate Work Orders to maintenance or outside contractor
for repairs/service.
Immediate actions will include correcting or adjusting the equipment &/or
construction. Sanitary condition will be restored, and preventive actions
will be taken to prevent reoccurrence. Deviations will be noted on the
Preventative Maintenance Log.
If the WO requires capital expenditure, a temporary solution to protect food
safety/integrity will be implemented. Status of capital expenditure is only
available from senior management and documented on WOR.
Preventative Maintenance log.
reoccurrence. Observations are documented, dated and initials on the
Preventive Maintenance Record.
Equipment Manuals
Preventative Maintenance Log

Work Orders
(Preventative Maintenance)Preventive Maintenance Schedule
Prerequisite:
Section:
Sub59
Section:
Page
of 78
Element:
C
C1
C1.2
C1.2.2
Equipment
General Equipment
The manufacturer has an effective calibration program for equipment

monitoring and/or controlling devices that may impact on food safety.
Equipment requiring calibration such as pH meter, TDS meter,

thermometers (mercury and digital), and weigh scales will be inspected and
tested as per Calibration Log. Calibration Log contains procedures,
tolerances and levels for effective testing and calibration.
Frequency:
Daily(TDS/ pH meter) weekly( thermometer) Monthly (scale).
Person Responsible:
Deviation
QC/Maintenance Manager or designate.
Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page
60 of 78
Re-calibration of devices in accordance with calibration SOP will be

conducted immediately if there was any error or deviation found.
Thermometer or scales that can no longer be calibrated accurately will be
replaced. If a device cannot be calibrated to satisfaction, a work order is
issued and Miller Springs Water contacts manufacturer for service. An
alternate device will be used to continue production. Sanitary condition
will be restored and preventive actions will be taken to prevent
reoccurrence. Documented on Calibration Log.
Calibration Log. Corrective actions may include retraining or replacing
Calibration Log
Work Orders
Outside Contractor Service Reports/Invoice
C
C1
C1.2
C1.2.3
Equipment
General Equipment
Glass Control
The manufacturer has an effective glass control program controlling glass

that may impact on food safety.
A visual inspection to ensure there is no glass equipment or utensils in the

production and storage areas. Exception is lighting which are protected
with a plastic cover.
Add here Glass Control
Frequency:
Once per day
Person Responsible:
QC or designate
Deviation

Monitoring Report
Work Orders
Glass Control Policy
Records Kept:
Prerequisite:
Section:
Page
61 of 78
Sub Section:
Element:
Clean-up debris, repair or replace the broken item according as per glass
control policy and deal with the affected products. Sanitary condition will
be restored, and preventive actions will be taken to prevent reoccurrence.
Documented on Daily Monitoring Report.
D
D1
D1.1
D1.1.1
Personnel
Training
General Food Hygiene Training
The manufacturer has a written training program for employees which

includes:
- Appropriate training in personal hygiene and hygienic handling of food at
the beginning of their employment; and is - reinforced and updated at
appropriate intervals.
All Miller Springs Water employees, upon hiring, are given and explained
the Employee Orientation Package, which details safe food handling
practices and personal hygiene that must be employed within the plant.
The employee and trainer both sign that the employee has read and
understood these policies.
Training is reinforced and re-conducted once per year to ensure the policies
are followed. Deviations are recorded on the Daily Monitoring Report and
Training Log.
Frequency:
Initially upon hiring and reinforced once per year

Once per day
Person Responsible:
Records Kept:
Prerequisite:
Section:
Sub62
Section:
Page
of 78
Element:
Employees not following established practices are retrained. Continued

abuse of policies may lead to termination of employment.
HACCP Coordinator or designate will review programs and
documentation, conduct on-site inspection, and document monthly.
Employee Orientation Package
Training Log
D
D1
D1.2
D1.2.1
Personnel
Training
Technical Training
Training is appropriate for the complexity of the manufacturing process and

the tasks assigned, e.g., personnel are trained to understand the importance
of the critical control points for which they are responsible, the critical
limits, the procedures for monitoring, the action to be taken if the limits are
not met and the records to be kept.
Personnel responsible for complex activities such as CCPs are trained

orally and through job shadowing to understand the importance of the
assigned tasks (e.g., CCPs and critical limits). The procedures for
monitoring, the action to be taken if the limits are not met and the records
to be kept or other assigned jobs are recorded on the Daily Monitoring
Report.
Retraining/update sessions are scheduled in response to new techniques or
policies and recorded on Employee Training Log.
Frequency:
Initially as tasks are assigned

Once per day
Person Responsible:
Supervisor, Production Manager or designate
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub63
Section:
Element:
Sanitary conditions will be restored, and preventive actions will be taken to

Employees observed not following established practices are retrained.
Continued abuse of policies may lead to termination of employment.
Document on Corrective Training Log.
documentation, conduct on-site inspection, and document. Corrective
actions may include retraining or replacing employees, restoration of
sanitary conditions, and/or preventive actions to prevent reoccurrence.
Documented on the Corrective Training Log.
Training Log
D
D1
D1.2
D1.2.2
Personnel
Training
Technical Training
Personnel responsible for maintenance of equipment impacting on food

safety have been appropriately trained to identify deficiencies that could
affect product safety and to take the appropriate corrective action.
Individuals performing maintenance on specific equipment are
appropriately trained.
Responsible person has the required qualifications and skills, based upon
pre-hiring interviews, job training and observation, to perform in
accordance with manufacturers recommendations.
If further training is required the Plant Manager will arrange suitable
training through manufacturers representatives and/or appropriate courses.
Documented on Employee Training Log.
Frequency:
Initially on hiring and as process technologies change.
Person Responsible:

HACCP Coordinator
Records Kept:
Prerequisite:
Section:
Sub64
Section:
Page
of 78
Element:
Arranges training as required. Documented on Employee Training Log

Wilful disregard of Equipment Maintenance will lead to retraining or
termination of employment. Documented on Corrective Training Log.
Once per year, the HACCP Coordinator or designate will review programs
and records, with an on-site evaluation. Recorded on Employee Training
Log.
reoccurrence. Documented on the Corrective Training Log
Equipment/Technical Manuals
Training Log
D
D1
D1.2
D1.2.3
Personnel
Training
Technical Training
Personnel and supervisors responsible for the Sanitation Program are

appropriately trained to understand the principles and methods required for
effective cleaning and sanitizing.
Responsible person will look at employee Training Record and conduct an

on-site evaluation of the employees to ensure they have been appropriately
trained to understand the principles and methods required for effective
cleaning and sanitizing. Documented on the Training Log.
Frequency:
Initially upon assignment of task

Semi-annually
Person Responsible:
Records Kept:
Prerequisite:
Section:
Page
of 78
Sub65
Section:
Element:
Employees observed to not have the required training would be trained on

the spot and the training documented on the Employee Training Log.
Trained employees that do not understand the policy will be retrained and
training documented on Corrective Training Log.
Employee Training Log.
Written SSOPs
Training Log
D
D1
D1.2
D1.2.4
Personnel
Training
Technical Training
Additional training is provided as necessary to ensure current knowledge of

equipment and process technology e.g., specific technical training,
apprenticeship programs etc.
Responsible person checks the employee-training log for new process

technology or equipment training.
Recorded in the Training Log.
Frequency:
Initially upon introduction of equipment/technology

Once per 6months
Person Responsible:
Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page
66 of 78
Train employee for new equipment or process technology and document in

Training Log.
Preventive actions will be taken to prevent reoccurrence, (e.g., review
training protocol) and recorded on HACCP maintenance forms.
Once per 6 months, the HACCP Coordinator or designate will review
programs and documentation, conduct on-site inspection, and document on
the Training Log.
Corrective actions may include retraining or replacing employees.
Preventive actions will be taken to prevent reoccurrence. Documented on
Training Log.
Equipment/Technical Manuals
HACCP maintenance
Training Manuals/Literature
Training Log
D
D2
D2.1
D2.1.1
Personnel
Cleanliness & Conduct
The manufacturer has and enforces a policy to ensure good personal

hygiene and hygienic behaviour and habits must be followed to prevent
contamination of food products: Hand washing/sanitizing, protective
clothing, hygienic practices (no food, gum, tobacco).
Upon hiring, each employee is given an Employee Orientation Package,

which includes Plant policies on personal hygiene and safe handling
practices. A record that these policies have been discussed with and
understood by the employee is recorded on the Employee Training Report,
signed by the trainer and employee.
Monitoring of these practices is recorded on the Daily Monitoring Report.
Frequency:
Initially upon hiring

Once per day
Person Responsible:
Records Kept:
Prerequisite:
Section:
Sub Section:
Page
67 of 78
Element:
Staff observed not following prescribed Plant policies are be retrained.

Continued abuse of these policies may lead to termination.
Once per month, the HACCP Coordinator or designate will review
Preventive actions will be taken to prevent reoccurrence.
Training Log.
D
D2
D2.1
D2.1.2
Personnel
Access of personnel and visitors is controlled to prevent contamination.

The traffic pattern of employees prevents cross-contamination of the
product.
To ensure there is no cross contamination of product, employee traffic

patterns (Main Schematic) and the use of appropriate smocks are monitored
and deviations are recorded on the Daily Monitoring Report.
All visitors must sign in and out on visitor Log located in the front office.
Visitors to the Plant are instructed on basic Plant hygiene and will be
escorted by Management to eliminate the risk of cross contamination.
Frequency:
Once per day

Prior to entering and while within production areas
Person Responsible:

Senior Management
Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page
68 of 78
Employees that are observed not following established traffic patterns

would be retrained.
Continued abuse of policies may lead to termination. Sanitary condition
will be restored, affected product dealt with and preventive actions will be
taken to prevent reoccurrence. Documented on Corrective Training Log.
Visitors not following procedures will be escorted out of the premises.
Once per month, HACCP Coordinator or designate will review programs
and documentation, conduct on-site inspection, and document on the Daily
Monitoring Report.
Traffic Flow Schematic
Employee Training Log
Visitor log
D
D2
D2.2
D2.2.1
Personnel
Communicable Diseases
The manufacturer has and enforces a policy to prevent personnel known to

be suffering from, or known to be carriers of a disease transmissible
through food, from working in food handling areas.
Upon hiring, each employee is given an Employee Orientation Package,

which includes information on the obligation to inform Management if they
are or suspect to be suffering from a communicable disease. To ensure that
the policy has been discussed and understood by the employee, it is signed
by the trainer and employee.
Employees will be observed of any symptoms such as coughing, cold,
fever, rashes etc.
Monitoring of this practice is recorded on the Daily Monitoring Report.
Frequency:

Once per day
Person Responsible:
Production Manager, QC/QA or designate
Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page
69 of 78
Employees suffering will be offered work in non-food handling areas or

asked to leave. A doctors certificate will be required to return to food
handling. Violation of this rule will lead to termination. Where applicable,
sanitary condition will be restored, and preventive actions will be taken to
prevent reoccurrence. Documented on Daily Monitoring Report.
Once per month the HACCP Coordinator or designate will review
Corrective actions may include retraining or replacing employee Document
on Corrective Training Log.
D
D2
D2.2
D2.2.2
Personnel
The manufacturer requires that employees advise management when they

are suffering from a communicable disease likely to be transmitted through
food.
This bullet is addressed in D2.2.1.
Frequency:
Person Responsible:
Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page 70 of 78
D
D2
D2.2
D2.2.3
Personnel
Employees having open cuts or wounds do not handle food or food contact
surfaces unless the injury is completely protected by a secure waterproof
covering, e.g., vinyl or nitrile gloves
Observations are made to ensure that open cuts or wounds are covered
completely with a secure waterproof and food safe covering, employees
will be monitored and deviations will be recorded on the Daily Monitoring
Report.
Prior to starting employment all staff will have read and understood the
above requirements by signing the Employee Orientation Package.
Frequency:
Once per day

Person Responsible:
Production Manager/production manager QC or designate.
Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page 71 of 78
Open wounds will be covered and protected from coming into contact with
any food or equipment immediately. Employees will be retrained when
necessary. Continued abuse of this policy will lead to termination.
Once per month, the HACCP Coordinator or designate will review
the Daily Monitoring Report
E
E1
E1.1
E1.1.1
Sanitation & Pest Control

Sanitation
Sanitation Program
The manufacturer has a cleaning and sanitizing program for all equipment
(SSOP & CIP) which includes; chemicals and concentration used,
temperature requirements, procedures for cleaning and sanitizing and
disassembly and assembly instructions.
Miller Springs Water has a written cleaning and Sanitation Standard

Operating Procedure Manual, which includes: chemicals usage,
concentrations and temperature requirements, procedures for cleaning and
sanitizing, and equipment disassembly and assembly instructions.
Sanitation Program Checklists are used to assist cleaning staff. Program
monitoring is performed by way of the Pre-Operational Inspection Report
and Daily Monitoring Report.
Frequency:
Daily
Throughout the day
Person Responsible:
Pre-Operations Inspector
Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page 72 of 78
Cleaning staff is trained to follow SSOPs. SSOP may be modified. Where

applicable; sanitary condition will be restored, and preventive actions will
be taken to prevent reoccurrence.
documentation, conduct on-site inspection, and document.
SSOP Manual
Sanitation Program Checklist
E
E1
E1.1
E1.1.2

Sanitation
Sanitation Program
The manufacturer has a cleaning and Sanitation Program for premises,

production and storage areas. Special sanitation and housekeeping
procedures required during production are specified.
Miller Springs Water has a written cleaning and Sanitation Standard

Operating Procedure Manual, which includes: chemicals usage,
concentrations and temperature requirements, procedures for cleaning and
sanitizing premises, production and storage areas during and post
production. Sanitation Program Checklists are used to assist cleaning staff.
Program monitoring is performed by way of the Pre-Operational Inspection
Report and Daily Monitoring Report.
Frequency:
Daily
Throughout the day
Person Responsible:
Pre-Operations Inspector

Records Kept:
Prerequisite:
Section:
Sub Section:
Element:
Page 73 of 78
Cleaning staff is retrained to follow SSOPs. SSOPs may be modified.

SSOP Manual
Sanitation Program Checklist
E
E1
E1.1
E1.1.3

Sanitation
Sanitation Program
Where required, operations begin only after sanitation requirements are

met.
Where required, operations begin only after sanitation requirements are

met. This is monitored by way of a Pre-Operational Inspection Report in
which deviations are recorded.
Frequency:
Daily
Person Responsible:
Pre-Operations Inspector or designate
Records Kept:
Page 74 of 78
All health and safety deviations are corrected immediately. Staff may be
retrained to follow SSOPs. Sanitation issues that area of food safety
concern and/or relating to food contact surface must be resolved before
operations are allowed to begin. Re-cleaning of other areas may be
arranged before the next inspection. Where applicable; sanitary condition
will be restored through rewash, re-clean, re-sanitize and/or other
appropriate actions. Preventive actions will be taken to prevent
reoccurrence.
Prerequisite:
Section:
Sub Section:
Element:
E
E2
E2.1
E2.1.1

Pest Control
Pest Control Program
There is an effective written pest control program for the premises and
equipment that includes:
-The name of the person at the manufacturer assigned responsibility for
pest control
-Where applicable, the name of the pest control company or the name of
the person contracted for the pest control program
-The list of chemicals used, the concentration in accordance with label
instructions, the location where applied, method and frequency of
application, a map of pest control devices.
A written Pest Control Program has been written for Miller Springs Water
by the Pest Control Contractor, which has been contracted to supply with
pest control services. Refer to Pest Control Program. Chemicals will not
be used for this program.
The HACCP Coordinator or designate will monitor the contractor in the
performance of their duties and record such on the Pest Control Monitoring
Report.
Frequency:
Biweekly (current frequency of inspection) by Pest Control Contractor and

in-house.
Person Responsible:
Pest Control (outside contractor)

HACCP Co-ordinator or designate
Records Kept:
Page 75 of 78
When contractor service reports excessive activity in pest control devices,

the program will be re-evaluated and upgraded to meet the conditions that
exist.
documentation, conduct on-site inspection, and document semi-annually.
Pest Control Service Contract
Pest Control Program
Pest Control Monitoring Form
Contractor Service Reports
Pest Control Device Schematics
Prerequisite:
Section:
Sub Section:
Element:
F
F1
F1.1
F1.1.1
Recalls
Recall System
Procedure
The manufacturer has an effective Health and Safety recall program which
includes:
-Tracking, analysis, actions taken & records of product complaints
-The person or persons responsible e.g., recall Co-ordinator(s)
-The roles and responsibilities for CAR-ordination and implementation of a
recall
-Methods to identify, locate and control recalled product
-A requirement to investigate other products that may be affected by the
hazard and that should be included in the recall
-Procedure for monitoring the effectiveness of the recall eg., effectiveness
check to the appropriate level of distribution specified in the recall notice
-Procedures to verify the capability of the program to rapidly identify and
control a code lot of potentially affected product and reconcile the amount
of product produced, in inventory and in distribution. Deficiencies are
identified and corrected
F 1.1.2-Immediate notification of the Director, Canadian Food Inspection
Agency in the region where the manufacturer is located. In some cases
this may be through the regulatory agency having jurisdiction. This
notification includes the following:
-Amount of product produced, in inventory and distributed
-Name, size, code or lot numbers of food recalled
-Area of distribution of product e.g., local, national, international
-Reason for the recall
F 1.2.1-Each pre-packaged food has permanent, legible code marks or lot
numbers on the packages.
-The code identifies the establishment, the day, month and year in which
the food was produced.
-Code marks are used and the exact definitions of the code are available.
-Where used, case codes are legible and represent the container code
within.
F 1.2.2-For each lot of product, the manufacturer must have:
-Records of customer names, addresses and telephone numbers
-Records of production, inventory and distribution by lot are available for
the lot tested
Frequency:
Page 76 of 78
Refer to the Miller Springs Water Recall Plan for the forms used and the
procedures to follow in the event of a recall.
Copies of the relevant forms are attached to this section and form part of
F1.1.1, F1.1.2, F2.1.1 and F2.1.2
The effectiveness of the Recall Program is tested twice annually during a
Mock Recall, the results of which is used to improve the procedure and are
recorded in the Recall Evaluation Report.
As required
Mock Recall Twice per year
Person Responsible:
Records Kept:
Page 77 of 78
Recall Coordinator or designate

Recall Committee
Deficiencies uncovered during Recall/Mock Recall are corrected.
Recall Coordinator or designate will review programs and documentation,
conduct on-site inspection, and document. HACCP Coordinator or
designate will verify corrective action as applied.
Recall Plan/Worksheets
Production/Label Logs
Product FAT Sheets
Shipping/Receiving Log
Client Lists
Recall Evaluation Report
Prerequisite:
Section:
Sub Section:
Element:
G
G1
G1.1
G1.1.1
Raw Materials
Raw material Control
All raw materials purchase/vendors must be approved by the Miller Springs

Water management/production managers or QC/QA Manager after proven
to be in compliance with CFIA/FDA/NSF/Canada Health standards.
Lubricants to be used in machines/equipments with possibility of contact
with food must be of Food Grade and compliant to CFIA or USDA
standards. Canola oil can be used as a lubricant on equipment in contact
with food.
Incoming materials will bear identifiable lot code/best before or production
dates.
Receiver will inspect the condition of goods, signs of damage,
contamination, spoilage, temperatures of perishables, condition of carrier
and stamp on Bill of Lading after inspection for acceptance.
Goods received will be moved to designated storage area in a timely
manner.
A list of approved suppliers will be kept on file.
Receiver will inform Operation Manager/QC immediately for any
deviation.
In the event that temporary/emergency purchases from new suppliers are
needed, prior approval must be obtained from Miller Springs Water
management, and they will confirm that the materials are in compliance
with regulatory requirements.
Cross Ref; Shipping/Receiving SOP
Frequency:
When Received
Person Responsible:
Shipper/Receiver
Records Kept:
Page 78 of 78
Materials not meeting specifications will be rejected and returned to the

supplier.
Complaint will be made to supplier and request investigation to prevent
recurring of deviation. Cross Ref; Shipping/Receiving SOP
QC/QA, shipper/receiver will inspect incoming materials and verify with
receiving record/supplier list/material specifications.
Raw materials specifications
Approved suppliers list
Receiving Record

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Approval

Building facility is not located in close proximity to any environmental

The building facility is not located in close proximity to any environmental

Admin Manager or designate.

Environmental contaminants on property are removed from the area by

Building exterior is designed, constructed and maintained to prevent entry

Once per week

Admin Manager or designate.

Work Orders for repairs will be issued to maintenance or outside contractor.

Where required/appropriate, areas of the establishment are provided with

Initially, upon construction/renovation

Manager-Process or Deputy Manager-Process

Monthly, the HACCP Coordinator will review programs and

If a hands free hand washing station is found non-operational, a CAR will

Monthly Inspection Report

Floors, walls, ceilings are constructed of material that is durable,

Manager-Process, Deputy Manager-Process or designate

Immediate CAR (Corrective Action Requisition) will be issued , which

Monitoring Procedure &

Initially, upon purchasing or ordering

Non-compliant materials will be removed from the plant.

Floors sufficiently sloped to permit liquids to drain to trapped outlets.

Floors are sufficiently sloped as per approved blueprints.

Once per day (Monitor for pooling water)

If pooled water is observed, the responsible person initiates immediate

Ceilings, overhead structures, stairs, and elevators are designed,

Maintenance Manager or designate

Responsible person Initiates Work Order Request to maintenance or outside

Semi-annually the HACCP Coordinator or designate will review programs

Maintenance Manager or designate

Responsible person Initiates Work Order Request to maintenance or outside

Visual inspection of doors is performed to ensure that they have smooth

Maintenance Manager or designate.

Buildings and facilities are designed to facilitate hygienic operations by

The plant and facilities are designed to facilitate hygienic operation by

Once per day

Process Manager or designate.

Production manager observing employees not following approved traffic

Daily Monitoring Report

Production Manager, QC or designate.

Lighting is appropriate such that the intended production or inspection

There is no inspection area in this plant.

Daily Functioning of lights

Maintenance Manager, QC or designate.

Inspection of lighting fixtures is performed to ensure that they are safety

Maintenance Manager or designate.

Responsible person initiates appropriate WOR for repairs to meet

Ventilation provides sufficient air exchanges to prevent unacceptable

A visual inspection or smoke test is performed to ensure that there is

Monthly - Maintenance Manager

Maintenance Manager, QC or designate.

In microbiologically sensitive areas positive air pressure is maintained.

To ensure positive air pressure is maintained in fill room, a visual

Maintenance Manager or designate.

Will initiate appropriate Work Order Request to maintenance or outside

Where required, air used as a processing technique (e.g., pneumatic

An inspection of integrity of air compressors, filters, regulators, and

Maintenance Manager or designate.

When a problem is observed, a CAR will be filled by QC/Maintenance

Initially upon construction or renovation.

Production Manager, Maintenance Manager or designates

Blueprints are amended to show correction and contractors are advised of

Adequate facilities, equipment and containers that are clearly identified,