Appendix I - TEMPLATE FOR THE DOCUMENTATION REQUIRED BY THE MAPLE PRODUCTS ESTABLISHMENT INSPECTION MANUAL (MPEIM) WRITTEN PROGRAMS AND RECORDS NAME OF THE MAPLE SUGARBUSH ESTABLISHMENT: REGISTRATION NUMBER: 1
Table of contents BUILDING INTERIOR... 3 WATER AND STEAM PROGRAM... 3 ACTION PLANS IN CASE OF A BOIL WATER ADVISORY OR WATER CONTAMINATION ALERT (MUNICIPAL OR WELL WATER)... 3 CORRECTIVE MEASURES (in case of a deviation in the quality of the water or steam)... 4 PERSONNEL... 5 HYGIENE AND BEHAVIOR TRAINING PROGRAM... 5 HYGIENE AND BEHAVIOR TRAINING RECORDS... 6 CLEANING AND SANITATION... 7 SANITATION PROGRAM... 7 PREMISES... 7 SANITATION PROGRAM... 8 EQUIPMENT... 8 SANITATION PROGRAM... 9 UTENSILS... 9 SANITATION PROGRAM... 10 BULK TANK (IF APPLICABLE)... 10 SANITATION RECORDS... 11 PEST CONTROL... 12 PEST CONTROL ROGRAM... 12 PEST CONTROL RECORDS... 13 CONCENTRATION AND EVAPORATION OF THE SAP... 14 LOGBOOK... 14 LOGBOOK... 15 FILLING... 16 GLASS AND EARTHENWARE BREAKAGE PROGRAM... 16 GLASS AND EARTHENWARE RECORDS... 17 2
BUILDING INTERIOR WATER AND STEAM PROGRAM ACTION PLANS IN CASE OF A BOIL WATER ADVISORY OR WATER CONTAMINATION ALERT (MUNICIPAL OR WELL WATER) Examples of measures to be taken Directives for the manufactured product before the release of the advisory or the alert Details of actions to be taken, specific to the establishment Recommendations concerning closing the establishment Disinfection of the well Treatment of the establishment water Backup water source MPEIM Task 4.2.7 3
CORRECTIVE MEASURES (in case of a deviation in the quality of the water or steam) Date and time of the deviation Description of the deviation Corrective measures Operator s initials IMMPE Task 4.2.7 4
PERSONNEL HYGIENE AND BEHAVIOR TRAINING PROGRAM The operator must have each employee that enters food handling areas read this form, and explain it to them at the beginning of their employment. This training should be repeated as necessary. Cleanliness and behavior Handwashing is performed adequately on entry into the establishment after having handled contaminated substances after breaks after having used the restroom after blowing their nose when necessary Any person, including visitors, entering food handling areas must wear clothes and a head covering, properly maintained and in good condition store dirty clothes or clothes in poor condition remove jewelry, watches and any other object that may fall into the food or contaminate it in another way cover jewelry that cannot be removed, for example wedding bands or Medic Alert bracelets behave in a hygienic manner, for example, do not eat, smoke, chew gum or spit sneeze and cough into the crook of the arm handle foods to avoid them coming into contact with non-food surfaces (ex: the floor) avoid recovering food that has come in contact with non-food surfaces Injuries Employees with open wounds or cuts should not touch food or surfaces that come into contact with food, if the wound is not entirely protected by a waterproof article, for example, rubber gloves. Transmissible diseases Employees inform the operator and do not work in food handling areas when they are suffering from or are carrying a disease that could be transmitted through food, such as: jaundice diarrhea vomiting fever pharyngitis accompanied by fever runny ears, eyes or nose Allergen control (when present in the establishment) All employees know the measures for controlling allergens that are specific to the establishment. 5
MPEIM Task 4.6.2 HYGIENE AND BEHAVIOR TRAINING RECORDS Trainer name Job title Name of the employee entering food handling areas Signature of the employee At the beginning of employment Training dates Once per year thereafter Beginning new functions (if necessary) MPEIM Task 4.6.2 6
CLEANING AND SANITATION Location SANITATION PROGRAM PREMISES Frequency of cleaning Name of the person Job title responsible Chemical products to be used Concentration Dilutions Cleaning and sanitation procedures (including methods and temperatures for cleaning, sanitation and rinsing in accordance with the conditions of use) Cleaning and sanitation Rinsing MPEIM Task 4.7.5 - Make a copy for each location Date: 7
SANITATION PROGRAM EQUIPMENT Piece of equipment Location Frequency of cleaning Name of the person Job title responsible Chemical products to be used Concentration Dilutions Cleaning and sanitation procedures (including disassembly and reassembly, specific parts and temperature, if applicable) Cleaning and sanitation Rinsing MPEIM Task 4.7.5 - Make a copy for each piece of equipment - Date: 8
SANITATION PROGRAM UTENSILS Names of utensils Location Frequency of cleaning Name of the person Job title responsible Chemical products to be used Concentration Dilutions Cleaning and sanitation procedures (including methods and temperatures for cleaning, sanitation and rinsing in accordance with the conditions of use) Cleaning and sanitation Rinsing MPEIM Task 4.7.5 Date: 9
Identification of the bulk tank SANITATION PROGRAM BULK TANK (IF APPLICABLE) Location Frequency of cleaning Name of the person Job title responsible Chemical products to be used Concentration Dilutions Cleaning and sanitation procedures (including the pipes, pumps, inlets and outlets that have been in contact with allergenic food products) Cleaning and sanitation Rinsing MPEIM Task 4.7.5 Date: 10
SANITATION RECORDS Identification of the item (location, equipment, utensils, bulk tank) Cleaning Sanitation Rinsing Date Initials MPEIM Task 4.7.5 11
PEST CONTROL PEST CONTROL ROGRAM Name of the person responsible Baited Trap inspection (or other activities) Job title Frequency Plan for baited Traps Chemical products to be used Manufacturer instructions Comments MPEIM Task 4.8.2 Date: 12
PEST CONTROL RECORDS Date of baited trap inspection or other activity Initials Results of the inspection Corrective measures (if any) MPEIM Task 4.8.2 13
CONCENTRATION AND EVAPORATION OF THE SAP Maple syrup Date of production/ packaging Production code Filling temperature Density (Brix) Light transmission Grade and color classification LOGBOOK Size and type of container Quantity produced Comments (ex: flavour, defects, deviations and corrective measures) Operator's initials MPEIM Task 4.9.3 14
LOGBOOK Product name Date of production/ packaging Production code Filling temperature Size and type of container Quantity produced Comments (ex: defects, deviations and corrective measures) Operator's initials MPEIM Task 4.9.3 15
FILLING Name of the person responsible GLASS AND EARTHENWARE BREAKAGE PROGRAM Job title Production line addressed Measures to be taken immediately in case of glass or earthenware breakage (ex: stopping the packaging line) Number of jars to be removed from the line or an indication in terms of line length, empty jars, filled jars, closed jars, according to the location where the breakage happened Cleaning method for the equipment, the conveyor and the area adjacent to where the breakage happened (ex: tool and/or cleaning product to be used) Evaluation of what caused the breakage Removal of the glass, the earthenware, the jars and the products affected, as necessary MPEIM Task 4.10.4 Date: 16
Date and time of the breakage Location and description of the breakage GLASS AND EARTHENWARE RECORDS Corrective measures taken (such as effective disposal of broken jars and the products affected) Operator's initials MPEIM Task 4.10.4 17