P-29, r. 1 - Regulation respecting food

Full text Meat canneries — rooms: A meat cannery must include:
(a)  a receiving, packaging and shipping room and a marquee or covered loading and unloading dock;
(b)  a refrigerated room at a temperature of between 0ºC and 4ºC and, where applicable, a freezing room at a temperature of minus 18ºC or lower for the preservation of meat;
(c)  a room for cutting and boning, if the meat is not already cut and boned when received;
(d)  a manufacturing room for the preparation and canning of the meat, with a separate area for the commercial sterilization;
(e)  a refrigerated room or compartment with a maximum temperature of 7ºC for preserving bones or waste from edible meat or meat products not intended for human consumption;
(f)  a room or compartment under lock and key for storing packaging materials and labels bearing the stamp;
(g)  a room or compartment for the storage of packaging materials not bearing the stamp;
(h)  a room or compartment for storing spices, ingredients and other additives or preservatives;
(i)  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;
(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 of the cannery;
(k)  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;
(l)  a separate compartment for storing cleaning, washing and sanitizing materials;
(m)  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 area must be increased by 4 m2 for each additional inspector. This room must open directly on rooms other than work rooms.
The meat cannery must also be provided with a drain pipe at least 10 cm in diameter equipped with a grid opening of at least 9 dm2 for the disposal of washing water.
R.R.Q., 1981, c. P-29, r. 1, s.; O.C. 725-94, s. 28.