2000 December Report of the Auditor General of Canada
Exhibit 25.13—Examples of Persistent Problems Noted by Agency Inspectors
Prevention of cross contamination
- "Sales personnel were seen frequently moving through the raw product area to reach [the] finished product area to pack and ship their orders. These practices can lead to the contamination of finished ready-to-eat products with micro-organisms from raw [products]."
- "There are no hand washing facilities in [the] cooking and packing areas. Since raw [products] are also handled in these areas, potential exists for contamination of cooked products. These practices can lead to the contamination of finished ready-to-eat products with micro-organisms from raw [products]."
- "Sanitation of underside of equipment to be properly cleaned on a daily basis."
- "I found your sanitation in the grading room and equipment as totally unacceptable. Your sanitation protocol states that grading room and equipment are washed daily after ... [product] grading. Your immediate attention is required to ensure a safe food product."
- "[product] parts [found] on scale."
- "Prep[aration] room - product stored under reefer [i.e., refrigeration] deflector [condensation]."
- "New meat storage cooler - condensation around ceiling access."
- "Chopping and stuffing [area] - condensation build-up on reefer units."
Source: CFIA's inspection files