P-29, r. 1 - Regulation respecting food

Article 9.2.2.b.1 Versions de la disposition

2012-09-01

9.2.2.B.1. A hard-smoking shop operated under a permit in the “hard-smoking” category prescribed in section 1.3.5.A.5 must contain:

1°  a delivery 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)  an area for salting;

b)  an area for packaging processed sea food products for human consumption;

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

3°  a room for hard-smoking sea food products of the clupeidae family;

4°  a storage chamber or a refrigerated installation at a temperature not exceeding 10ºC and containing:

a)  an area for keeping sea food products being processed;

b)  an area for keeping processed products for human consumption;

5°  a room or compartment for storing salt;

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°  a machines room including an area for the installation of heating appliances, compressors and electric distribution panels, and an area for repair and mechanical maintenance of equipment;

9°  a compartment used for storing cleaning, disinfecting and sanitation materials and pesticides.

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

A hard-smoking shop need not include the room or compartment prescribed by subparagraph 6 of the first paragraph where the remains of sea food products not intended for human consumption are removed from the shop by a continuous process during operations or at the end of operations.

O.C. 397-88, s. 16; O.C. 1305-93, s. 22; O.C. 725-94, s. 55.