Has anyone done a risk/hazard assessment for the clause below:
employees shall undergo a medical examination prior to employment in food contact operations (including site catering) unless documented hazard or medical assessment indicates otherwise
We are a fish plant where the product is not classified as ready to eat.
IMEX, the usual menu of checks is typically a mix of locally/internationally "established" items superimposed by any existing local regulatory/legal restrictions.
A classic (theoretical) example might be the US (Retail) Food Code format which, from memory, has some useful explanatory detail. UK equivalents look rather different and some countries create Encyclopedias. Canada I have no idea ?.
There have been several in-depth discussions here of the US legally "acceptable" procedures. Canada maybe has similar limitations ?