P-29, r. 1 - Regulation respecting food

Section 10.2.5.9 Disposition versions

2012-09-01

10.2.5.9. The cooking areas prescribed in subparagraph b of subparagraph 3 of the first paragraph of section 10.2.2.1 and in subparagraph a of subparagraph 3 of the first paragraph of section 10.2.4.1 must have a hood with a filter and an electric ventilator whose design and operation ensure the evacuation of smoke, steam and odours and prevent the forming of any condensation and the dripping of liquids or fats onto foods or work surfaces.

Where smoking installations located in an area of the processing room prescribed in subparagraph 3 of the first paragraph of section 10.2.2.1 or located in the room for smoking prescribed in subparagraph 5 of the first paragraph of that section do not have a device for evacuating smoke, the outlet from such installations must have a hood in accordance with the first paragraph.

Smoking and cooking installations must have an opening for the drainage of wash water into the waste water drain network.

Smoking installations:

(1)  must be made of non-corrodible metal;

(2)  must be manufactured in such way as to allow washing with caustic substances and rinsing with jets of water;

(3)  must be equipped with a thermograph, in working order, making it possible to check the internal cooking temperature and the cooking time of freshwater products during hot smoking.

O.C. 1305-93, s. 28.