P-29, r. 1 - Regulation respecting food

Section 9.2.2.2 Disposition versions

2012-09-01

9.2.2.2. A processing plant operated under a permit in the “fresh, frozen or semi-preserved” category prescribed in section 1.3.5.A.3 must contain:

(1)  a receiving room including:

(a)  a refrigerated chamber at a temperature between 0ºC and 4ºC for keeping sea food products before processing;

(b)  an area for cleaning, disinfecting and storing bins;

(2)  a processing room including:

(a)  a cooking area, if the operations require it for treating sea food products;

(b)  an area for salting, if the operations require it for treating sea food products;

(c)  a pickling area, if the operations require it for treating sea food products;

(d)  an area for cleaning and disinfecting the equipment used in processing sea food products;

(3)  a smoke-curing room, if the operations require one for treating sea food products, unless the smoke-curing house is in a separate area inside the processing room;

(4)  a refrigerated storage chamber at a temperature between 0ºC and 4ºC for refrigerated sea food products and, where applicable, a storage room at a maximum temperature of -23ºC, arranged for keeping, in separate divisions:

(a)  frozen sea food products, whole or in portions, intended for processing for human consumption;

(b)  processed sea food products, frozen and intended for human consumption;

(c)  packaged and frozen food products, other than sea food products, intended for the preparation of sea-food-product-based dishes for human consumption;

(5)  a room or compartment for storing salt, spices and other additives or preservatives;

(6)  a refrigerated room or compartment at a maximum temperature of 7ºC for keeping remains of sea food products not intended for human consumption;

(7)  a room or compartment for storing packaging materials;

(8)  sanitary rooms including a rest room with drinking fountains, washbasins, cloakrooms and toilets for the use of the operator’s employees;

(9)  a machines room separated from the other rooms and including an area for the installation of heating appliances, compressors and electric distribution panels, and an area for repair and mechanical maintenance of equipment;

(10)  a compartment used for storing cleaning, washing, disinfecting and sanitation materials and pesticides;

(11)  a room reserved exclusively for an inspector.

Where the operator of a plant processes exclusively semi-preserved sea food products, the refrigerated storage room prescribed in subparagraph 4 may be maintained at a maximum temperature of 10ºC.

The room or compartment prescribed in subparagraph 6 need not be refrigerated where the remains of sea food products not intended for human consumption are removed daily.

A processing plant need not include the room or compartment prescribed in subparagraph 6 where the remains of sea food products not intended for human consumption are removed from the plant regularly by a continuous process.

A processing plant need not contain the room prescribed in subparagraph 11 where the operator makes another room available for an inspector.

Where the operator processes only sea food products received alive, the processing plant need not contain:

(1)  the refrigerated chamber prescribed by subparagraph a of subparagraph 1 of the first paragraph;

(2)  the room prescribed by subparagraph 11 of the first paragraph.

A processing plant need not contain the area prescribed by subparagraph b of subparagraph 1 of the first paragraph where such plant contains a room for cleaning, disinfecting and storing bins.

O.C. 1055-82, s. 14; O.C. 397-88, s. 13; O.C. 669-90, s. 3; O.C. 1305-93, s. 20; O.C. 725-94, s. 53.