P-29, r. 1 - Regulation respecting food

Full text Meat cutting and mincing: A delicatessen plant for the exclusive preparation, for wholesale purposes, of meat in its natural state and of minced meat must include:
(a)  a receiving, packaging and shipping room with a marquee or covered loading and unloading dock;
(b)  a room for the cutting up, mincing and preparation of meat in its natural state or of minced meat;
(c)  a refrigerated room at a temperature between 0ºC and 4ºC and, if applicable, a freezing room at a maximum temperature of minus 18ºC for preserving frozen products;
(d)  a refrigerated room or compartment at a maximum temperature of 7ºC for preserving bones and waste from meat or meat products not intended for human consumption;
(e)  a room or compartment under lock and key for storing packaging materials and labels bearing the stamp;
(f)  a room or compartment for storing packaging materials not bearing the stamp;
(g)  sanitary rooms including a restroom with a drinking fountain, wash basins, clothes lockers and lavatories at the disposal of the personnel employed by the operator;
(h)  a machinery room separate from the other rooms and including an area for the installation of heating apparatus, compressors and electricity panelboards, and an area for the repairing and mechanical maintenance of the equipment;
(i)  a compartment for storing cleaning, washing and sanitizing materials;
(j)  an installation for the purification of waste water in conformity with the regulations in force and, where applicable, a trap for organic fat installed in an inedible products room or outside the plant;
(k)  a room with a floor surface of at least 8 m2 and having, in addition, an adjoining lavatory, reserved exclusively for the inspector; if more than one inspector is employed, the size of the room must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.
R.R.Q., 1981, c. P-29, r. 1, s.; O.C. 725-94, s. 25.