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RETAIL GUIDANCE DOCUMENT

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  • RETAIL GUIDANCE DOCUMENT

    Pathogen Control (including Listeria monocytogenes) inReady-to-Eat (RTE) Refrigerated Foods

    Retail Council of Canada, Food Safety Committee and Health Canada

  • Health Canada is the federal department responsible for helping the people of Canada maintain and improve their health. We assess the safety of drugs and many consumer products, help improve the safety of food, and provide information to Canadians to help them make healthy decisions. We provide health services to First Nations people and to Inuit communities. We work with the provinces to ensure our health care system serves the needs of Canadians.

    galement disponible en franais sous le titre : Guide du dtaillant Contrle des agents pathognes (y compris Listeria monocytogenes) dans les aliments rfrigrs prts--manger (PAM)

    This publication can be made available in alternative formats upon request.

    Health Canada, 2013

    Publication date: October 2013

    This publication may be reproduced for personal or internal use only without permission provided the source is fully acknowledged. However, multiple copy reproduction of this publication in whole or in part for purposes of resale or redistribution requires the prior written permission from the Minister of Public Works and Government Services Canada, Ottawa, Ontario K1A 0S5 or [email protected]

    PRINT Cat.: H164-169/2013 ISBN: 978-1-100-54586-8

    PDF Cat.: H164-169/2013E-PDF ISBN: 978-1-100-22340-7

    Pub.: 130094

  • RETAIL GUIDANCE DOCUMENT iii

    PREAMBLE

    This document is intended for use by company management, retail food store owners and others who have experience in the retail food industry and at a minimum have successfully completed a recognized food handler certification program (i.e., have a basic knowledge of retail practices, microorganisms, etc.). Examples of such certification programs are included in Section C 7.

    It is also intended that such individuals have a basic working knowledge of the federal/ provincial/territorial/regional/municipal regulatory requirements, under which their retail food premise(s) operate(s).

    The document is not intended to be a food handler training or certification course, nor is it intended to replace the regulatory requirements of the jurisdiction in which a retail store operates.

    A list of references is provided in SectionG of this Guidance document. Users of the document are encouraged to become familiar with these references.

  • iv RETAIL GUIDANCE DOCUMENT

  • RETAIL GUIDANCE DOCUMENT v

    TABLE OF CONTENTS

    A. INTRODUCTION . . . . . . . . . . . . . . . . . . . . . 1

    B. BASIC PRODUCT FLOW . . . . . . . . . . . . . . . . . . . 2

    1. Supplier/Vendor . . . . . . . . . . . . . . . . . . . . . 2

    2. Sourcing/Procurement (food, non-food) . . . . . . . . . . . . . . 2

    3. Receiving . . . . . . . . . . . . . . . . . . . . . . . 3

    4. Storage . . . . . . . . . . . . . . . . . . . . . . . 3

    5. Preparation (including labelling) . . . . . . . . . . . . . . . . . 3

    6. Display . . . . . . . . . . . . . . . . . . . . . . . . 4

    7. Checkout . . . . . . . . . . . . . . . . . . . . . . . 4

    8. Consumer . . . . . . . . . . . . . . . . . . . . . . . 4

    C. PROCEDURES AND OTHER CONSIDERATIONS . . . . . . . . . . . 5

    1. Cleaning and Sanitizing . . . . . . . . . . . . . . . . . . . 5

    2. Construction/Renovation/Repairs . . . . . . . . . . . . . . . . 6

    3. Consumer Complaints . . . . . . . . . . . . . . . . . . . 6

    4. Durable Life / Shelf life / BestBefore Dates / Suggested Storage Times of PHFs . . . 7

    5. Temperature Control . . . . . . . . . . . . . . . . . . . . 8

    6. Temperature Requirements . . . . . . . . . . . . . . . . . . 9

    7. Training. . . . . . . . . . . . . . . . . . . . . . . . 10

    D. CONCLUSION . . . . . . . . . . . . . . . . . . . . . . 11

    E. SUGGESTED ACTIONS IF A RETAIL LOCATION IS IMPLICATED IN A FOODBORNEILLNESS / PATHOGEN INVESTIGATION . . . . . . . . . 12

    F. GLOSSARY . . . . . . . . . . . . . . . . . . . . . . . 13

    G. REFERENCES . . . . . . . . . . . . . . . . . . . . . . 17

  • vi RETAIL GUIDANCE DOCUMENT

  • RETAIL GUIDANCE DOCUMENT 1

    A. INTRODUCTION

    Food safety, including the control of pathogens such as Listeria monocytogenes, is a priority for all sectors of the food supply chain from producers through to retailers and ultimately consumers.

    Individual retailers have had company specific food safety programs in place for many years.

    In 2006, the Canadian Federation of Independent Grocers (CFIG) and the Canadian Council of Grocery Distributors (CCGD) completed the development of their collaborative HACCP-based Retail Food Safety Program.

    Agriculture and Agri Food Canada (AAFC) provided funding for the development of the Program and the Canadian Food Inspection Agency (CFIA) managed and provided scientific and technical support during its development, to ensure the appropriate application of HACCP principles.

    In 2006, CFIA issued two letters confirming that HACCP principles had been used in an appropriate manner in the development of the Program and the procedures included in the Program.

    The Program is generic in nature and is designed to be outcome-based and customizable to meet the needs of single store to multi-store retail operations.

    The Retail Food Safety Practices and Standard Operating Procedures outlined in the Program address the biological, chemical and physical hazards that may be encountered in a retail environment.

    The Program can be used to develop a documented HACCP-based retail food safety program from scratch, benchmark or supplement an existing retail food safety program, or as a reference guide when new activities or product lines are being added to a retail operation.

    The Program was developed as part of a full food safety resource package that includes the CCGD-CFIG Warehouse Food Safety Program and the recently redesigned and updated CCGD FoodWise Food Handler Certification Program.

    This Guidance document is intended to provide an overview of the priority food safety practices for pathogen control, including L. monocytogenes, at retail. This Guidance document is not intended to be a food handler certification or training program, nor a retail food safety program or Code. It is anticipated that anyone using this document will have been certified in food safety and will also be familiar with retail operations and regulatory requirements impacting their specific operation(s).

    Additional details are readily available by using the references listed in Section G.

  • 2 RETAIL GUIDANCE DOCUMENT

    1. SUPPLIER/VENDOR

    Retailers may purchase products directly from growers / producers or processors orthrough importers or brokers.

    2. SOURCING/PROCUREMENT (FOOD, NON-FOOD)

    All food products sold at retail should be sourced from inspected sources (i.e., federal, provincial, municipal), asapplicable to the product.

    An exception to this is whole produce that is not generally subject to food safety inspection. Having said this, most growers have or are currently putting in place voluntarily, on-farm HACCP-based food safety programs. Note: Sprouts should be sourced from an inspected vendor that has implemented the Health Canada Policy and CFIA Code of Practice for Sprouts. See: www.hc-sc.gc.ca/fn-an/legislation/pol/sprouts_pol_pousses-eng.php and www.inspection.gc.ca/english/fssa/frefra/safsal/sprointe.shtml

    Cleaning and sanitizing chemicals should be sourced from those products found acceptable by Health Canada/CFIA and used according to manufacturers instructions. (Note: Individual provinces may have additional requirements or restrictions on chemicals. These should be adhered to). See CFIA Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products: www.inspection.gc.ca/english/fssa/reference/refere.shtml

    B. BASIC PRODUCT FLOW

    1. Supplier

    2. Sourcing/Procurement

    3. Receiving

    4. Storage

    5. Preparation

    6. Display

    7. Checkout

    8. Consumer

    http://www.hc-sc.gc.ca/fn-an/legislation/pol/sprouts_pol_pousses-eng.phphttp://www.hc-sc.gc.ca/fn-an/legislation/pol/sprouts_pol_pousses-eng.phphttp://www.hc-sc.gc.ca/fn-an/legislation/pol/sprouts_pol_pousses-eng.phphttp://www.inspection.gc.ca/english/fssa/frefra/safsal/sprointe.shtmlhttp://www.inspection.gc.ca/english/fssa/frefra/safsal/sprointe.shtmlwww.inspection.gc.ca/english/fssa/reference/refere.shtmlwww.inspection.gc.ca/english/fssa/reference/refere.shtml

  • RETAIL GUIDANCE DOCUMENT 3

    Equipment should be sourced from reputable suppliers and appropriate to its intended use (e.g., temperature controlled units to maintain product at appropriate temperature, equipment to be durable / cleanable / sanitizable, etc.).

    3. RECEIVING

    When receiving product, it should be checked toverify that;

    i) it is from an authorized vendor,

    ii) it is at the appropriate temperature,

    iii) it is properly labelled,

    iv) it is within date code and has no signs of contamination, cross-contamination or spoilage. Product packaging should also be checked for signs of damage (e.g., rips, tears, leaks, corrosion, stains, bulging or den

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