Maintenance and Operations of Establishment Checklist

The establishment (the facility and surrounding area) is protected against the entry of animals (for example, entry of rodents in the facility or wild deer in crop fields). For crop fields, protection is provided when reasonably practicable.

• Yes
• No
• N / A

No animals are permitted in the facility, including companion animals.

• Yes
• No
• N / A

Any measures taken to prevent the presence of animals (for example, bait stations) do not contaminate food.

• Yes
• No
• N / A

Identified and suitable.

• Yes
• No
• N / A

Designed, constructed and maintainable to prevent contamination of food.

• Yes
• No
• N / A

Equipped with the necessary measuring instruments (for example, recording thermometer).

• Yes
• No
• N / A

Accessible for sanitation.

• Yes
• No
• N / A

Food contact surfaces are smooth, free from pitting, cracks or flakes, and non-absorbent.

• Yes
• No
• N / A

Conveyances and equipment that are used to handle, and that come in contact with, contaminated materials, waste or inedibles are dedicated for this purpose and identified as such.

• Yes
• No
• N / A

Designed, constructed and maintained to prevent contamination of food (for example, leak proof, and covered).

• Yes
• No
• N / A

Function as intended.

• Yes
• No
• N / A

Cleanable and accessible for sanitation.

• Yes
• No
• N / A

The surrounding land does not pose a risk of contamination to food (e.g., free of debris, refuse, pooling water, and pest harbourages).

• Yes
• No
• N / A

The establishment is not located near anything that is a source of contamination to food.

• Yes
• No
• N / A

Of sanitary design to prevent the accumulation of contaminants and to permit effective maintenance and sanitation.

• Yes
• No
• N / A

Size and layout is adequate.

• Yes
• No
• N / A

Entry of pests is prevented (for example, self-closing doors, screened windows).

• Yes
• No
• N / A

Floors, walls, ceilings, windows and doors are cleanable (smooth, non-absorbent) and impervious to moisture.

• Yes
• No
• N / A

Floors permit good drainage (if liquids could be present).

• Yes
• No
• N / A

Constructed of and maintained using materials that are appropriate, suitable, durable, capable of withstanding repeated sanitation, and non-toxic.

• Yes
• No
• N / A

Sound construction and in good repair.

• Yes
• No
• N / A

The movement of persons and things within, into and out of the facility or conveyance is controlled to prevent contaminating food.

• Yes
• No
• N / A

Lighting is sufficient for the activity being conducted.

• Yes
• No
• N / A

Light bulbs and fixtures in food areas are protected to contain any breakage.

• Yes
• No
• N / A

Ventilation provides sufficient air exchange and can be maintained and cleaned to prevent unclean air from affecting the food.

• Yes
• No
• N / A

Temperature and humidity are maintained at levels appropriate for the food.

• Yes
• No
• N / A

System (if present) is equipped with instruments to control, indicate and record levels if temperature or humidity is important for the safety and suitability of the food.

• Yes
• No
• N / A

System (if present) is accessible for maintenance and cleaning, and functions as intended.

• Yes
• No
• N / A

There is means for removing and disposing of contaminated materials and waste.

• Yes
• No
• N / A

Drainage, sewage and plumbing systems function as intended.

• Yes
• No
• N / A

Removal and disposal is conducted at a frequency and in a manner that does not contaminate food.

• Yes
• No
• N / A

- Employee facilities are available to permit the necessary hygienic practices, such as hand cleaning and sanitizing stations, lavatories, showers, and change rooms.

• Yes
• No
• N / A

These are adequate in size and number for the people using them, accessible and cleanable.

• Yes
• No
• N / A

Hand cleaning and sanitizing stations permit the effective cleaning of hands.

• Yes
• No
• N / A

- Lavatories are separate from food handling areas and are maintained in a clean condition.

• Yes
• No
• N / A

An area that is readily accessible, appropriately equipped, and of sufficient size is available for inspectors to conduct oversight/verification activities.

• Yes
• No
• N / A

A furnished office that is readily accessible, of sufficient size and appropriately equipped (including lockers, cabinets, and lockable sample storage), is available for inspectors.

• Yes
• No
• N / A

In food slaughter establishments, the office is private and there is access to a lavatory, a shower, and a change room.

• Yes
• No
• N / A

Equipped with instruments to control, indicate and record temperature or humidity if they are important for the safety and suitability of the food.

• Yes
• No
• N / A

- Food and non-food items are stored in a way that does not contaminate the food.

• Yes
• No
• N / A

Anyone in a food handling area maintains an appropriate degree of personal cleanliness and takes the necessary precautions, such as cleaning and sanitizing their hands if there is exposed food or food contact surfaces.

• Yes
• No
• N / A

Anyone in a food handling area maintains an appropriate degree of personal cleanliness and takes the necessary precautions, such as cleaning and sanitizing their hands if there is exposed food or food contact surfaces.

• Yes
• No
• N / A

Anyone in a food handling area does not contact the food unnecessarily and refrains from acts that could contaminate food, such as spitting, smoking and eating.

• Yes
• No
• N / A

Anyone suffering from a condition that could contaminate food is excluded from food handling areas.

• Yes
• No
• N / A