3 replies to this topic

[tdunkley]

Looking for resources (reference books, PowerPoints) with pics of acceptable vs unacceptable construction practices, to share with the construction crew for a new build. I took a nsf plans review course many years ago that had great info, but no longer have access to this...here’s a proper coving, here’s not, here’s a proper drain, here’s not...here’s why this matters, etc. Even if I need to purchase something...

[Gerard H.]

Hello,

 

In the past I also had such a nice book! And no more access...

 

What I do now, is to visit a similar existing construction where all the requirements are included. Together with the responsibles of the constrution company. There and than, we identify the good practices and complete our "wishes list". That allows to have the right vision and to agree about the standards to be applied.

 

Kind regards,

 

Gerard Heerkens

[Scampi]

From the canadian meat council

https://www.cmc-cvc....9-JohnButts.pdf  PP slides

 

Meat industry

https://www.meatinst...tAction/i/97261

 

https://www.foodsafe...ood-processing/

 

https://www.aibonlin...itaryDesign.pdf

 

https://www.slidesha...e-november-2015

 

If you're processing meat of anykind......I suggest you use the FSEP manual as well (actually even if your not) to show the people making decisions what criteria you will be expected to meet

[tdunkley]

Thanks for the feedback. We're an existing FSEP meat plant, and we're adding on a seafood plant to the same site, which will receive dual registration. I won't advertise the company in this forum, but this general info is on our website.

 

Of interest, we will also be inspected by both directorates, until the regulatory reform takes effect. A 3-digit meat establishment # with a fish code, and a 4 digit seafood establishment # will be obtained. I think we are an anomaly.

 

Regards,

 

Theresa