Facilities manager cv pdf

Fish Inspection Regulations and to ensure uniformity of interpretation and consistency in application of the Facilities manager cv pdf. The definitions of terms used in this Chapter are included under “Definitions” at the beginning of this manual. The Quality Management Program is a fish inspection and control system that includes procedures, inspections and records, for the purpose of verifying and documenting the processing of fish and the safety and quality of fish processed in and exported from Canada.

Canadian fish and seafood, meet international trade requirements and maintain open access to international markets. The Quality Management Program, developed as a result of co-operation between the Government of Canada and the fish processing industry, became mandatory for all federally registered fish processing establishments in 1992. The re-engineering process continued when federal fish inspection was transferred to the new Canadian Food Inspection Agency, created on April 1, 1997. 1998, after extensive consultation with the fish processing industry.

Describes how the physical plant facilities are designed, constructed and maintained in a condition to allow for the sanitary production of food. Describes the control of all sources of contamination, and includes written Sanitation, Personnel Hygiene and Pest Control Programs. Describes the procedures used to allow the processing establishment to rapidly identify the first shipping destination of any food product. For a description of the Reference Standard, and Interpretive Guidelines explaining the requirements of the standard, refer to Subject 4 of this Chapter. 1 Regulatory Verification includes a combination of audit and inspection activities. Audit activities will be carried out in accordance with recognised audit principles.

The emphasis is on verifying documentation. Systems Verification, refer to Subject 2 of this Chapter. The emphasis is on verifying implementation. This subject outlines the policy and procedures governing the Compliance Verification activities to be conducted in federally registered fish processing establishments. 1 All registered establishments shall be evaluated for compliance with regulatory requirements through Compliance Verifications, performed as prescribed by these policies and procedures. 3 Compliance Verifications will be conducted using internationally recognised principles and methods of auditing. 7 In keeping with the co-operative approach outlined in 2.

Compliance Verification will be carried out. 5 As stated in 2. Follow-up activities to verify that Corrective Action Plans have been followed. When the short-term corrective actions have been completed, and the plans for long-term corrective actions have been found to be acceptable, this will lead to closure of the Compliance Verification. Priorities, determined as described in section 3. Operations Managers and Supervisors will be responsible for developing overall Compliance Verification plans for their respective areas of responsibility. Corrective Action Plan, inspectors are to take appropriate product action.

1 For each Compliance Verification, a representative sample or “slice” approach will be taken. To illustrate the “slice” approach, consider a ready-to-eat plant processing shrimp and crab as an example. Priorities are determined using establishments’ compliance profiles and product profiles. Low, based on its overall ability to maintain controls within its operations and maintain compliance with regulatory requirements. This ability is evident from the quality and level of resources, including buildings and equipment, and the levels of staff training, knowledge, expertise and competence available for the specific operation.

Commitment is demonstrated by the establishment’s historical and current compliance records. 4 Where there is a mixture of both high and low levels for each assessment criteria, the assessment will reflect the highest product profile and lowest compliance level. Priorities, with a minimum frequency of once per year. If an establishment operates on a full-time, continuous basis, the frequency should be based on the number of months of operation.