Food Safety Practices for the Production of Maple Syrup

http://www.omafra.gov.on.ca/english/food/inspection/maple/maple_prod_food_safety.htm[08/11/2011 9:40:47 AM]

Food Safety Practices for the Production of Maple Syrup

Chapter 1 - Introduction ( PDF ) ( HTML )

Chapter 2 - Operations Manual ( PDF ) ( HTML )

Chapter 3 - Reference Manual ( PDF ) ( HTML )

Chapter 4 - Resource Guide ( PDF ) ( HTML )

Chapter 5 - Summary ( PDF ) ( HTML )

Short video clips have been inserted in Chapters 2 and 3 of the manual to illustrate goodpractices. Look for the links in the left-hand margin.

If you would like to view all of them now, please click here.

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IINNTTRROODDUUCCTTIIOONN

INTRODUCTION

TABLE OF CONTENTS INTRODUCTION

A.1 Food Safety is Everyone's Business …………...…………………… 1

Types of Contamination …………………..…………………………. 3

Reducing Risk …………………………...………..………………… 4

How to Use This Manual ………………………..…..…………………… 5

A.2 Explanation of Terms and Words ………………………………… 7

SECTION A.1 - INTRODUCTION Food Safety is Everyone’s Business Maple syrup has long been a symbol of our Canadian heritage. It continues to have an important economic impact on the rural economy of Ontario. The Ontario Ministry of Agriculture and Food (OMAF) estimates that 2002 production had a gross value of $11 million from more than 1 million litres of syrup. With an average value of about $15 million annually, Ontario’s production ranks second to Quebec in Canada and fourth in North America. Although difficult to measure accurately, economists suggest the industry may also contribute a similar value in tourism and other economic benefits to local communities. All food producers, including those in Ontario’s maple syrup industry, have an obligation to produce and sell food that is both safe and of high quality. As our awareness of health risks has grown and testing procedures have improved, traditional production practices may no longer be adequate to meet society’s increasing safety and quality expectations. The mission of OMAF’s Food Industry Division is to assure Ontario consumers a safe food supply and to promote growth and competitiveness of Ontario’s food industry. Consumer confidence in the safety and quality of maple products and the long-term economic future of Ontario’s maple producers will be secure only if everyone in the industry is proactive on food safety and quality issues. To support long-term viability of Ontario’s maple industry, OMAF has assumed a leadership role in consolidating current maple food safety and maple quality information for Ontario producers. There are a number of maple publications and programs that emphasize quality control or the technical aspects of producing maple syrup. The focus of this manual is food safety. It is important to note, however, that the same procedures required to produce safe maple syrup are also the same procedures required to produce quality maple syrup. This document builds on previous OMAF educational initiatives, such as the Best Management Practices Manual which was distributed to many Ontario maple producers in 2002, and borrows heavily from existing industry publications, research projects, and producer sponsored programs. It is designed to be factual, practical, and user friendly. The Ontario Maple Syrup Producers’ Association Seal of Quality and the Quebec Maple Syrup Producers’ Federation SIROPRO quality certification programs supplied quality assurance material. Technical production publications such as the North American Maple Syrup Producers’ Manual and a variety of research studies from the Acer Research Centre, Proctor Maple Research Center, and the Quebec Maple Syrup Production Committee were major contributors. An expanded list of resources follows in the flow chart on the next page. In addition, individual maple syrup producers provided insight that can be earned only through real-life experience.

INDUSTRY RESOURCES

Ontario maple syrup industry expert opinion

Ontario Maple Syrup Producers’ Association

OMSPA Seal of Quality Manual

Quebec Maple Syrup Producers’ Federation SIROPRO

North American Maple Syrup

Producers’ Manual

The Quebec Ministry of Agriculture, Fisheries and Food Acer Research Centre

Quebec Maple Syrup Production Committee

Canadian Food Inspection Agency

HACCP Generic Model – Maple Syrup

University of Guelph/Alfred College

The University of Vermont Proctor Maple Research Center

University of Maine

Cornell University

Agriculture Canada

various other fact sheets and publications

MINISTRY

of AGRICULTURE and FOOD

FOOD SAFETY PRACTICES for the

PRODUCTION of

MAPLE SYRUP

Introduction

Operations Manual

Reference Manual

Resources Guide

Summary

OMAF RESOURCES Best Management Practices Manual various fact sheets and publications draft HACCP model expert opinion USERS all Ontario maple syrup producers, as a procedures guide those developing quality assurance programs maple producer associations developing programs maple equipment dealers Ontario Ministry of Agriculture and Food personnel for extension and to develop of educational material

The manual places heavy emphasis on ways to lower lead levels, the most serious issue currently facing the maple syrup industry. Microbial content and chemical residue concerns also receive significant discussion. Obviously, every situation encountered by individual producers cannot be addressed in this manual and every procedure suggested will not apply to every producer. By using a combination of procedures outlined in this manual and judgement appropriate to the circumstance, producers can minimize the possibility of adverse health effects caused by contamination of this natural food while maximizing product quality. Of course, no food product can be entirely risk free. Maple syrup is no exception. The risk associated with maple syrup depends on the level of chemical, physical, and biological contamination of the maple syrup, on the amount consumed by different population groups, and the severity of impact of each hazard. Types of Contamination OMAF has tested maple syrup samples from 25 to 50 producers annually since 1998. That number was expanded to172 samples in 2001 and over 500 in 2003. All samples were analyzed for lead, copper, zinc, calcium, iron, sodium, and potassium. As required by law, syrup with lead levels above Health Canada’s current tolerance level of 0.5 parts per million (ppm) was reported to the Canadian Food Inspection Agency (CFIA). Several producers had their syrup detained by the CFIA as a result. Accumulation of lead in the human body can have serious health consequences. Scientific evidence gathered over the past 30 years clearly shows that, as blood levels of lead increase in young children, the children suffer increased brain damage and I.Q. levels decrease in proportion to the damage. In addition, exposure to excessive levels of lead can affect a child’s growth; damage kidneys; impair hearing; cause vomiting, headaches, and appetite loss; and create learning and behavioural problems. Very low levels of exposure may not produce specific symptoms, but can still produce subtle adverse effects on children’s development. In adults, lead can increase blood pressure and cause digestive problems, kidney damage, nerve disorders, sleep problems, muscle and joint pain, and mood changes. Children, infants, and fetuses are most sensitive to lead exposure. Their bodies are developing rapidly so they are more efficient at absorbing and retaining lead than are adults. Since their organs are not fully developed, they are also less able to eliminate lead from their systems. Health Canada data indicates that three to 15 percent of lead consumed by adults is absorbed into the blood but that figure rises to 40 to 50 percent in children. Lead can stay in the body for many years so the risk is long lasting and irreversible. Prevention is the only solution to this serious food safety problem. With this kind of evidence as background, no one should be surprised that consumers are concerned with even tiny amounts of lead in their food, including maple syrup.

Chemicals, such as those commonly used for cleaning and sanitizing (chlorine), and lubricating (machine grease, oil based air compressors) have also been detected in maple syrup. At defined toxic levels, chemicals can create a food safety hazard and reduce syrup quality. Conventional wisdom suggests that biological contamination (bacteria, yeast, and moulds) is related only to maple syrup quality, not to maple syrup safety. This is largely, but not entirely, true. High microbial content in sap increases the sap’s acidity. The higher the level of sap acidity, the greater is its ability to dissolve lead and other heavy metals from equipment. Some of these microbes are removed by filtering prior to boiling but the heavy metals that have leached into the sap/syrup remain. Microorganisms in sap secret enzymes that break down complex sucrose sugar into simple glucose and fructose sugars that can darken syrup colour and create a caramel taste. In addition, these microbes can cause an off-flavour and increase syrup viscosity enough to produce ropy syrup. These microorganisms are killed when the sap is boiled but the damage to flavour and/or colour of the maple syrup has already been done. Microbial contamination (yeast and moulds) may also enter syrup if it has not been processed to sufficient density (66o Brix minimum) and/or if improper container filling procedures have been followed. Physical contaminants can include glass, metal, plastic, dust, mud, and tree debris. Normal good filtering practices should eliminate these contaminants. Those who produce contaminated maple syrup risk economic loss in the form of product that is unsuitable for sale and the loss of producer reputation when the Canadian Food Inspection Agency detains and/or recalls their product. Reducing Risk Preventing contamination before it happens is the most effective way to reduce risk. In a 2002 OMAF experiment, finished maple syrup with a high lead content was reheated and refiltered. The lead was not removed. The only way to avoid lead and/or chemical residue contamination in maple syrup is to process it in such a way that neither have an opportunity to enter the sap or the syrup. All producers, even those with older equipment, can effectively manage risk and improve product quality by taking a proactive approach to implementing Good Agricultural Practices (GAP) in the sugar bush and Good Manufacturing Practices (GMP) during the manufacture and distribution of maple syrup. As a check of the effectiveness of operational procedures, producers are encouraged to test frequently for chlorine residues, for lead, and for other suspected chemical contaminants.

GAPs and GMPs are specific operational and monitoring procedures that create an environment favourable to the production of safe food. All are based on the theories of quality management developed by Dr. Edwards Deming. Dr. Deming is widely credited with turning around the quality of Japanese products after Japanese industry embraced his theories in the 1950s. Step-by-step control of the production environment was further refined in the 1960s for NASA, which wanted “zero defects” in the food astronauts would be consuming in space. To reduce the risk of economic losses in the event of a CFIA recall, batch coding will restrict the size of the recall to only the batch tested. In the absence of batch codes, the CFIA may recall the entire year’s production. How to Use This Manual This manual has five parts – the Introduction, an Operations Manual, a Reference Manual, a Resource Guide, and a Summary. Each begins with its own table of contents. The Introduction discusses food safety risks and quality issues in maple syrup. It concludes with an explanation of the different terms and words used throughout the manual. The Operations Manual outlines basic Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) required for the production of safe, high quality maple syrup. Each production step – Sugar Bush Management, Collection, Operations, Records, and Recalls – is divided into numbered subsections that briefly outline suggested production procedures. For example, in the Operations section, sub-section D.3.3 outlines Daily Cleaning and Sanitation suggestions including evaporator cleaning under point D.3.3.6 and work surfaces cleaning and sanitation under point D.3.3.10. Four suggested examples for basic record keeping (Water Testing Record, Sugarhouse Preparation Checklist, Daily Cleaning Record, and Packaging Record) are also included at the conclusion of appropriate sections in the Operations Manual. A simple self-audit form is included at the end of the Operations Manual. Producers who require detailed explanations of points made on the Operations Manual will find those explanations in the Reference Manual. Each section begins with a numbered list of suggested “action points” which the producer should implement to produce safer, higher quality maple syrup. A detailed explanation and the rationale for the suggested procedure follows. The number of the “action point” corresponds to the explanation below. For example, in the Section D.5 – Bulk Packaging and Storage, “action point” 3 corresponds to explanation D.5.3. Specific food safety hazards that may be encountered during each specific procedure are also outlined. To effectively record production information and to identify product, examples of 14 suggested records are included at the end of their corresponding sections. Five detailed self-audit forms can be found at the conclusion of the Reference Manual.

Each manual and each section of each manual is designed to stand alone. As a result, there is unavoidable repetition between sections. Depending upon individual producer preference, either the Operations Manual or the Reference Manual may be used alone. Some producers may decide that a combination of both manuals best suits their needs. To permit easy reference back and forth between the manuals, the same section headings are used in each manual and each section is numbered to correspond with the same section in the other manual. If a particular section of the Reference Manual is of special interest, it can be removed from Reference and inserted into Operations for reference during processing. Producers are also encouraged to consult the Resource Guide for a variety of contacts and information sources in the maple syrup industry, value added opportunities, information regarding water well management, a list of maple syrup testing laboratories, and other useful information. For a quick review of the most important points of the manual, producers may turn to the Summary found in Section 5. After using this manual, please return the Evaluation Questionnaire in Section 5 to:

Foods of Plant Origin Ontario Ministry of Agriculture and Food 1 Stone Road West, 5th Floor NW Guelph, ON N1G 4Y2 We encourage you to be totally honest in your assessment. Your feedback is important to help us meet your needs as a producer.

January 7, 2004

SECTION A.2 - EXPLANATION of TERMS and WORDS

Allergen – Any substance that creates an adverse reaction in a segment of the population. Bacteria – One cell organisms that multiply by simple division and can be seen only with a microscope. They live in soil, water, organic matter, or the bodies of plants and animals. Best Management Practices - Universal steps or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food. Often used interchangeably with the term Prerequisite Programs. Biofilm - A thin layer of microbes. Brix scale – A hydrometer scale for sugar solutions graduated so that its readings at a specified temperature represent percentages by weight (concentration) of sugar in the solution. Calibration – The verifying and adjustment of equipment performance against a recognized standard to ensure accuracy of the equipment. Cleaning – The effective removal of soil, food residue, dirt, grease or other objectionable matter. Contaminant – Any chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medication, microbe, pesticide, poison, toxin, or other substance which may compromise food safety or suitability. Contamination – The introduction or occurrence of a contaminant into food or the food environment. Cross-contamination – The introduction or occurrence of a contaminant from an outside source into food or the food environment. Diatomaceous Earth - A type of silica-rich dirt which is soft, fine-grained, porous, light-colored, and composed of the skeletons of diatoms (one-celled marine organisms with skeletons based on silicon) used as a filtering material. Documentation – Confirmation that some fact or statement is true. Exposure – The state of being vulnerable or at risk. FIFO – First In First Out: Inventory system of product rotation where the oldest product is shipped first. Filtration - The passage of a liquid through a filter or a filtering medium accomplished by gravity, pressure or vacuum. Food Contact Surfaces – Those surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact food during the normal course of operations. They include equipment, utensils, and containers.

Food Grade – Suitable for human consumption or contacting food. Food grade contact items are made from materials that will not impart any substance to a food product or make the food product not suitable for human consumption. Food Hygiene – All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Food Safety – Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Making food safe to eat. Food Safety Risk – Something that has or may have an adverse effect on the health or safety of a person who consumes it. Food Quality – Inherent characteristics of a product, system or process to fulfill requirements of customers and other interested parties. Making food desirable to eat. Fungi - A multicellular organism composed of cells called hyphae that are long, thread-like, and connected end-to-end. An organism of plant origin that lacks chlorophyll. Good Agricultural Practice (GAP) – Management of primary production to reduce the likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for consumption, at later stages in the food chain. Good Manufacturing Practice (GMP) – Control of operations to reduce the risk of unsafe food by taking preventative measures to assure the safety and suitability of food at an appropriate stage in the operation by controlling food hazards. Guidelines – Policies or procedures that set standards or determine a course of action. They may or may not be documented. Hand Washing Station – A hand basin provided with soap in a dispenser and hot and cold water. Hazard Analysis Critical Control Points (HACCP ) – A world-wide recognized, science-based, preventative system to food safety that addresses hazards by anticipating and preventing such hazards. Hazard – Any biological, chemical or physical agent or factor that has the potential to cause an adverse health effect in the absence of its control.

Biological hazards include bacteria, viruses, parasites, and fungi. These living, single celled microorganisms are carried by food, water, humans, animals, and insects. Chemical hazards refer to metals, pesticides, intentional food additives and other chemical residues that are sources of potential foodborne illness.

A physical hazard is any extraneous object or foreign matter in a food item that may cause illness or injury to a person consuming the product.

Heavy Metals – Include lead, zinc, copper, mercury, arsenic, gold, and others. Exposure to heavy metals has been linked with developmental retardation, various cancers, kidney damage, and even death in some instances of exposure to very high concentrations.

Hydrometer – A calibrated glass float used to determine the Specific Gravity (concentration of sugar) of a liquid (sap or maple syrup). Inspection - A formal examination. Lead – A heavy metal that is particularly toxic to the brain, kidneys, reproductive system, and cardiovascular system. Unlike most chemicals for which health impacts of low-level doses are still uncertain, exposure to lead, even at very low levels, is highly toxic. It is especially hazardous for young children. Lot – Food produced or packed during a period of time that is identified by a specific code. Maple Sap – A sap obtained exclusively from trees of the botanical genus Acer. Maple Syrup – The liquid food derived by concentration and heat treatment of the sap of maple trees. The solids content of the finished maple syrup shall be not less than 66 percent by weight (Brix) at 20o Celsius (68o Fahrenheit). Microbe – A microscopic organism, especially any of the bacteria that cause disease. Microorganisms – Any microscopic animal or vegetable organism including yeast, molds, bacteria, viruses, and parasites. Niter – A white crystalline semitransparent salt (potassium nitrate). More commonly called sugar sand. Objectionable Flavour – Flavours that greatly affect the commercial value of the maple syrup. They may be a buddy odour or taste, a burnt taste, a woody or mealy taste, the taste of mould, fermentation, or any other flavour defect related to production or processing of the maple syrup. Pathogen - Any disease-causing agent, especially a microorganism. Pest – Any animal or insect that may contaminate a maple product with pathogens. This includes rats, mice, birds, cockroaches, flies, dogs, and cats. Potable Water – Water that meets quality standards described in the Canadian Drinking Water Standards. Water fit to drink. Prerequisite Programs – Universal steps or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food. The six programs cover premises, transportation and storage, equipment, personnel, sanitation and pest control, and health and safety recall procedures. Proactive – Controlling a situation by causing something to happen rather than waiting to respond to it after it happens. Product Recall – An activity that recovers all product suspected of being unsafe for human consumption. A recall includes customers of the manufacturer, including customers at the retail level.

Quality Control – A planned and systematic procedure for taking all actions necessary to prevent food from being contaminated. Quality Assurance – A planned and systematic pattern of all actions necessary to provide adequate confidence that the product optimally fills customer’s expectations. Record – A permanent compilation providing evidence of, or information about, past events. Residue – Matter that remains. Rinse - The removal of remaining dirt, soap, or chemicals with clean water. Risk – The possibility (predicted or actual) of the occurrence of an adverse effect or hazard. Sanitation – The reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability. Standard Operating Procedure (SOP) – A series of signed, detailed documents that specifically define how an individual job function will be performed. Sanitation Standard Operating Procedures (SSOPs) – Cleaning procedures of food contact surfaces of facilities, equipment and utensils before and during operations and the frequency at which they will be conducted to prevent direct contamination or adulteration of product(s). Sterilize – A process by which all microorganisms are killed. Sterilization is not possible in a manufacturing environment. Toxic - Any substance able to cause injury to living organisms. Traceability – Linking of all raw materials and primary packaging to a finished product through a documented coding or tracking system. Yeast – A fungus used to promote alcoholic fermentation or act as a leaven in baking.

OOPPEERRAATTIIOONNSSMMAANNUUAALL

B.1 Sugar Bush Management ………………………..…...……………… 1

C.1 Tapping ……………………………………………...……………… 3C.2 Sap Collection …………………..…………………………………. 5

D.1 Water Safety ……………………………………….……………… 9Water Testing Record ……………….…………………………….. 11

D.2.1 Receiving Food and Food Use Materials …………...……...……… 13D.2.2 Receiving Non-Food Materials………………..…………………… 15D.3.1 Sugarhouse Preparation …………………………………………… 16

Sugarhouse Preparation Checklist ………………………………….. 20D.3.2 Sugarhouse Operation …………………………………………….. 21D.3.3 Daily Cleaning and Sanitation ……………………………………… 26

Daily Cleaning Record …………………………………………………..30D.3.4 Measuring Devices ………………………………………………… 31D.3.5 Finishing Syrup ……………………………………………………. 33D.4 End-of-Season Cleaning and Sanitation ……………………………. 35D.5 Bulk Packaging and Storage ………………………………………. 40D.6 Retail Packaging and Storage ……………………………………… 42

Packaging Record …………….……………………………………. 45

E.1 Records/Coding …………………………………………………… 47E.2 Label Requirements ……………………………………………….. 49E.3 Distribution Records ………………………………………………. 51

F.1 Recalls …………………………………………………………….. 52

55

TABLE OF CONTENTS

OPERATIONS MANUAL

BUSH MANAGEMENT

RATE YOUR FOOD SAFETY PRACTICES ………………..……………..

COLLECTION

OPERATIONS

RECORDS

RECALLS

Section B.1 – SUGAR BUSH MANAGEMENT 1

SECTION B.1 – SUGAR BUSH MANAGEMENT

B.1.1 Previous Uses

Identify and clean up garbage dumps and toxic debris in the sugar bush.

Bush areas are sometimes used as dumps. Trash that could be harmful to trees or tothe environment should be taken to your local municipal waste disposal site.

B.1.2 Adjacent Uses

Test soil, plant tissue, and sap from sugar bushes located in polluted areas.

Sap can contain two to 10 parts per billion of root-absorbed lead deposited on the soilby atmospheric pollution. Most soils contain insignificant amounts of chemicalcontaminants.

Road salt may cause off-flavour sap from roadside trees. As a precaution, producersmay wish to process this sap separately.

Fecal material from livestock grazing in the sugar bush or manure from nearbymanure storage or livestock operations can cross-contaminate sap gathering equipment

B.1.3 Wildlife/Pest Control

Squirrel, deer, and bird repellants may contaminate sap.

Tightly cover sap buckets to prevent contamination by squirrels, deer, and birds.

Producers should refrain from using wildlife repellants that almost inevitablycontaminate the sap.

B.1.4 Fertilizer/Pesticide Application

Use fertilizers and pesticides in a working sugar bush only under professionalguidance.

Use fertilizers and/or pesticides in established sugar bushes only on therecommendation of, and/or under the guidance of, a forestry specialist/professional.

B.1.5 Roads

Minimize bush road dust and mud.

Section B.1 – SUGAR BUSH MANAGEMENT 2

Suitably surfaced and graded roads will minimize dust and mud that can physicallycontaminate sap. Drive slowly and carefully to minimize dust and mud creation.

B.1.6 Precautions to Protect Aquatic Environment

Dispose of waste in an environmentally friendly manner.

Solid and liquid waste must be disposed of in an environmentally friendly manner. Allwaste materials that may contaminate the environment must disposed of at a MOEapproved site. There are severe penalties for those convicted of pollution.

Pages 1 – 3 of the Reference Manual provide additional information related to thissection.

Section C.1 – TAPPING 3

SECTION C.1 – TAPPING

C.1.1 Drill Bits

Use only sharp, properly cleaned and sanitized drill bits.

Before daily use, after drilling into defective wood, and after they touch the ground,bits should be cleaned and sanitized at the sugarhouse. Use steam or very hot waterand detergent to wash drill bits. Sanitize in a chlorine solution (1 part unscentedhousehold bleach at 5.25 percent sodium hypochlorite to 40 to 100 parts water) orwith denatured alcohol. Adequately rinse with potable (safe to drink) water.

Use sharp drill bits to minimize bark and/or wood residue in the tap hole and topermit tighter spile seating which decreases potential for microbial growth.

C.1.2 Drilling Tap Holes

Use only approved sanitizers in angled tap holes drilled in healthy trees.

Do not tap decayed, discoloured, stained, diseased, insect-infested, or damaged wood.Angle tap holes at approximately 10 degrees to promote complete sap drainage.

Flush debris from tap holes with distilled water or use a sanitized tool. Do not blow inthe tap hole.

OMAF does not recommend the use of food grade ethyl alcohol or chlorine to controlmicrobial growth in tap holes. The use of paraformaldehyde is illegal.

C.1.3 Choosing Spiles

Replace tin and terneplate spiles with aluminum, stainless steel, or food gradeplastic.

Old tin or terneplate spiles can contribute up to 1,700 ppb of lead to sap. They shouldbe replaced with aluminum, stainless steel, or food grade plastic.

C.1.4 Sanitizing Spiles

Properly clean, sanitize, and rinse spiles before installation.

Sanitize spiles in boiling water, with steam, or with chlorine or denatured alcohol.Sanitized spiles should be adequately rinsed with potable water. Transportation to thesugar bush should be in a sanitized pail. Alcohol wipes may be used for on-sitesanitation of spiles and drill bits.

Section C.1 – TAPPING 4

Spiles in permanent installations should be cleaned with a spile brush and may besanitized with an alcohol wipe prior to installation.

C.1.5 Seating Spiles

In some circumstances, discard first run sap.

Sanitized spiles should be seated firmly, but carefully, into freshly drilled tap holes.The newer, smaller diameter spiles (5/16 inch and 19/64 inch) may fit tighter thanolder, larger diameter spiles.

If there is doubt that all chemical residues have not been rinsed from the tubing and innew installations, producers may choose to discard first run sap. Chlorine contentshould be monitored by use of a litmus test.

C.1.6 Retapping

Avoid retapping or reaming tap holes.

Prolonged warm weather may cause excessive microbial growth in tap holes.Reaming tap holes is less harmful to trees than retapping, but seldom removes enoughmicrobial growth to restore sap quality and quantity.

Under most circumstances, neither reaming nor retapping is recommended.

Pages 4 – 7 of the Reference Manual provide additional information related to thissection.

Section C.2 – SAP COLLECTION 5

SECTION C.2 – SAP COLLECTION

C.2.1 Choosing Buckets

Replace tin, terneplate, galvanized, and corroded buckets with aluminum orfood grade plastic.

Terneplate and galvanized buckets with lead solder can contaminate sap with 0.8 –3.0 parts per million of lead. These and rusty buckets should be replaced withaluminum or food grade plastic buckets with close fitting covers.

Containers previously used to hold hazardous materials should not be used to collectsap nor should buckets constructed from recycled materials.

C.2.2 Low Sap Residency to Reduce Lead

Gather sap every day to reduce lead leaching into sap from old tin pails.

Lead in buckets begins to leach into the sap within a few hours of contact. The longersap stays in old buckets that contain lead the higher the level of lead contamination.Except when sap is frozen in the buckets, sap should be gathered every day, even onwarm, low flow days.

C.2.3 Cleaning Buckets

Clean and rinse buckets with potable water or steam.

Prior to use, all buckets should be washed with hot water or steam cleaned, rinsedwith a chlorine solution (1 part bleach to 40 to 100 parts water), and well rinsed withpotable (drinkable) water. Use litmus paper to test for the presence of chlorineresidues.

If there is a significant warm weather break, the same bucket cleaning procedure maybe required.

C.2.4 Choosing Tubing

Use food grade polyethylene collection tubing and fittings.

Only CFIA approved, smooth walled translucent food grade polyethylene tubingshould be used in permanent installations. Caution is advised when using blackpolyethylene tubing in above ground installations where it can create heat fromsunlight. Use of tubing made from recycled material is not recommended.

PVC (polyvinyl chloride) tubing, which is much more difficult to clean, should beused only in temporary installations that can be taken down for effective cleaning.

Section C.2 – SAP COLLECTION 6

All tubing and fittings should be food grade plastic or stainless steel. Metal fittingsother than stainless steel should be discarded, as soon as possible.

Tight, straight, downhill tubing encourages complete drainage of collection lines, thusdiscouraging microbial growth.

C.2.5 Cleaning Tubing

Thoroughly flush permanently installed translucent polyethylene tubingbefore season begins. Take down old, dirty tubing or PVC tubing to clean.

To remove residues or accumulated microbial growth, permanent tubing systemsshould be re-cleaned, rinsed, and drained before the sap run begins. Water, underpressure, may be used. A turbulent water/air mixture pumped through the entiresystem cleans most effectively. Use only “oil-less” air compressors to avoid off-flavour contamination.

Old, dirty tubing and PVC tubing has more porous interior walls which makescleaning more difficult. This type of tubing should be soaked in a wash tank.

Avoid using chlorine as a sanitizer unless it can be effectively flushed from the tubingwith potable water. Use a litmus test to check for chlorine residues.

If there is a significant warm weather break in the sap run during the season, adecision must be made whether to clean the tubing only with water or to ceasecollection for the season.

C.2.6 Choosing Collection Tanks

Collection tanks should be constructed of food grade plastic, stainless steel,or fiberglass lined.

Collection tanks should be constructed of food grade plastic, stainless steel, or foodgrade fiberglass lined steel and should be light coloured to reflect sunlight. Rustedtanks and those previously used in non-food applications should not be used.

Galvanized tanks and galvanized tanks with lead solder can contribute significantlevels of zinc and lead to maple syrup. Slightly acidic sap, as well as acidic cleanersand sanitizers dissolve zinc. Although the health hazards from zinc in maple syrupcan be considered insignificant, as a heavy metal, its uncontrolled addition to foodshould be avoided when possible. Keep sap cool and sap exposure time short to helpreduce lead and zinc contamination.

Approach painting with great caution. Use only paints approved by the CFIA formaple applications. Follow manufacturer’s directions carefully. Other paints will pass

Section C.2 – SAP COLLECTION 7

an oily off-flavour to the sap. The cost of proper surface preparation and epoxy resincoating generally exceeds the value of the equipment being resurfaced.

C.2.7 Transportation to Sugarhouse

Tightly close transfer tank during sap transportation to prevent physicalcontamination.

During transportation to the sugarhouse, tanks should be tightly sealed to prevententry of physical contaminants.

C.2.8 Choosing Pumps

Avoid unnecessary pumping with bronze/brass gear transfer pumps.

Bronze gear transfer pumps can contribute small amounts of lead if sap is pumpedexcessively. During normal pumping, lead transfer should be insignificant.

C.2.9 Filtering

Use only clean dry residue-free filters to remove physical and biologicalcontaminants from sap.

Since warmer temperatures encourage quality reducing microbial growth, thedecision whether or not to filter sap during transfer often depends on sap temperature.

Orlon®, pool type, or disposable paper filters may be used. Dirty filters used duringsap transfer can introduce microbes into previously uncontaminated sap. Boil clothfilters between uses. Do not use detergent and/or chlorine. Do not wring filters tospeed drying. Air dry, when possible. Replace dirty filters often. Discard worn filtersthat no longer meet manufacturer’s specifications.

In-line ultraviolet lights are also effective in killing microbes but must be installed/used properly to avoid potential eye damage.

C.2.10 Sap Storage

Locate reflective, tightly covered sap storage tanks in a cool, secure location.

Ideally, there should be two storage tanks at the sugarhouse – each with enoughcapacity for one day’s sap run. One tank can be cleaned while the other is being filledwith fresh sap.

Above ground sap storage tanks should covered or be located in a cool area on theshaded side of the building, in a separate room away from the evaporator, or in abuilding separate from the sugarhouse. They should be white or silver coloured toreflect heat. Tight fitting covers will prevent contamination by dust or rain.

Section C.2 – SAP COLLECTION 8

C.2.11 Washing Sap Tanks

Wash storage tanks frequently without chemical cleaners.

Ideally, every time the tank is emptied, it should be cleaned with water. During coldtemperatures, some producers may choose a more relaxed cleaning schedule. A fibrebrush may be used to assist cleaning. Except when required to remove a stubbornbiofilm, the use of acid cleaners should not be necessary when cleaning storage tanks.If chlorine is used, the tank should be adequately rinsed with potable water.

C.2.12 Repairs to Storage Tanks

Use only lead-free solder for equipment repairs.

By definition, lead-free solder contains no lead. Never use solder containing lead. Useonly food grade materials for repairs.

Pages 8 – 14 of the Reference Manual provide additional information related to thissection.

Section D.1 – WATER SAFETY 9

SECTION D.1 – WATER SAFETY

D.1.1 Health Risks

Water may contain microbiological, chemical, and physical contaminants.

Microbes in water can spread many serious diseases. Although they are killed duringsap evaporation, microbes can still adversely affect syrup quality. Chemicals, such aspesticides or nitrates, sometimes found in water can be potentially toxic. Watercolour, odour, taste, and turbidity are potential causes of off-flavoured syrup.

Only good quality, potable (drinkable) water should be used for cleaning and rinsing.That may include condensate from boiling operations or filtrate from RO machines.

D.1.2 Well Maintenance

Wells must be properly maintained to prevent contamination.

Improper care of drilled or dug wells can result in bacterial and/or chemicalcontamination of wells. Three fact sheets describing proper care of wells are includedin the Resource Guide of this workbook.

Surface water is more likely to be contaminated than ground water.

D.1.3 Water Testing

For your own safety and for the quality of your product, test water regularly.

Water should be tested at least three times per year by your local health unit. For ruralhomeowners, this service is free. Health Unit locations and telephone numbers arelisted in the Resource Guide. All water test reports should be retained.

Coliforms and E.coli are indicator organisms. If these bacteria are present, otherharmful bacterial are also likely to be present. If the coliform total is 5 cfu/g or less and there are zero E. coli, the water is

safe to drink. If the coliform level is 6 cfu/g or more and the E. coli is zero, the water should

be considered unsafe for drinking. If there are any E. coli, the water is considered unsafe to drink and corrective

action must be taken immediately. Contact your local health unit for directionsas to what to do in this situation.

In some instances, water testing for pesticides, petroleum products, minerals, etc. mayalso be necessary to confirm water suitability.

Section D.1 – WATER SAFETY 10

D.1.4 Water Use Practices

Prevent cross-contamination between potable and non-potable water.

There must be no cross-connection between potable water used for processing relatedactivities and non-potable water used for non-processing activities such as toilets.

All hoses and taps supplying potable water should have backflow devices. Whenpossible, a sink with hot and cold running water should be available for washingdismantled equipment parts and for hand washing.

Water treatment chemicals must be CFIA approved and used only at recommendedconcentrations.

Applicable Record: Water Testing Record

Pages 15 – 18 of the Reference Manual provide additional information related to thissection.

Testing LaboratoryD

ate Sampled

Sampled By

Total Coliform

E. coliA

ction Taken

Waterloo H

ealth Unit

Dec 4/03

Marylou

18 cfu/g0 cfu/g

repaired top of well, im

proved drainage to divert surfacew

ater away from

well

Waterloo H

ealth Unit

Feb 18/04C

raig1 cfu/g

0 cfu/gno action required

Com

ments:

improved drainage so surface w

ater now drains aw

ay from the w

ell

WA

TER TESTIN

G R

ECO

RD

After Dec 3 H

ealth Unit test, discovered that surface w

ater from yard w

as leaking into well; repaired crack in top of w

ell and

Maple Syrup O

perations Manual

11

Testing LaboratoryD

ate Sampled

Sampled By

Total Coliform

E. coliA

ction Taken

Com

ments:

WA

TER TESTIN

G R

ECO

RD

Section D.2.1 – RECEIVING SUPPLIES 13

SECTION D.2.1 – RECEIVING FOOD and FOOD USE MATERIALS

D.2.1.1 Packaging

Visually inspect all incoming packaging supplies for damage andcontamination.

Visually inspect all packaging material for yeast or mould growth and metal, glass orother hazardous or extraneous material. If damaged materials are accepted, to preventunintentional use, they must be clearly marked and stored in an area totally separatefrom acceptable product.

D.2.1.2. Sap and Syrup

Analyze sap and syrup supplied by others for contaminants.

Any sap and/or syrup received from others that is contaminated with yeast or mouldgrowth or physical contaminants should not be accepted.

All sap received from sources outside the processor’s control should be boiledseparately and the syrup clearly identified in case later tests discover contamination.

D.2.1.3 Purchase Agreement

When purchasing sap or syrup, consider a purchase agreement. Processseparately and clearly identify.

Syrup received from sources outside the processor’s control should be tested forcontaminants before packaging. As minimum protection, samples of incoming sap orsyrup should be clearly identified and frozen if later testing is necessary to determinethe source of contamination.

A purchase agreement will protect the processor against economic losses shouldcontamination be discovered.

D.2.1.4 Carrier

Transport food related products only in clean, enclosed vehicles.

To reduce the possibility of cross-contamination, carriers of food and food-usematerials must be clean, sanitary, odour free, and enclosed.

D.2.1.5 Handling

Be careful not to damage or contaminate products in handling.

Section D.2.1 – RECEIVING SUPPLIES 14

Load and unload carriers in a way that will prevent damage and contamination of sapand/or syrup and packaging materials during transit.

D.2.1.6 Storage

Store food and non-food materials separately away from the processing area.

All incoming material should be received and stored in pest-free areas separate fromthe processing area. Food and non-food materials should be stored separately.

Stock rotation should be on a first-in, first-out (FIFO) basis.

Pages 19 – 24 of the Reference Manual provide additional information related to thissection.

Section D.2.2 – RECEIVING NON-FOOD SUPPLIES 15

SECTION D.2.2 – RECEIVING NON-FOOD MATERIALS

D.2.2.1 Handling

Clearly identify all non-food chemicals.

All non-food materials should be visually inspected for damage. Damaged containersshould not be accepted. Product to be returned should be clearly marked and isolatedfrom other inventory.

If damaged containers are accepted or if containers are damaged while being used,their contents should be immediately placed in appropriate new containers and clearlymarked.

D.2.2.2 Storage

Store non-food chemicals so there is no cross-contamination with foodprocessing areas.

Clearly identified non-food material should be stored in a separate, dry, well-ventilated, pest-free area so there is no possibility of cross contamination of eitherfood or food processing equipment. No chemicals should be left in the processingarea at any time.

A policy of first-in, first out stock rotation (FIFO) for all materials should befollowed.

D.2.2.3 Disposal

Dispose of chemicals in an environmentally friendly manner.

Producers are strongly advised to contact their local municipality or the Ministry ofthe Environment for advice on how and where to dispose of chemical waste in anenvironmentally friendly manner.

Pages 25 – 27 of the Reference Manual provide additional information related to thissection.

Section D.3.1 – SUGARHOUSE PREPARATION 16

SECTION D.3.1 – SUGARHOUSE PREPARATION

D.3.1.1 Equipment Design

Purchase equipment designed for the production of safe maple syrup.

Equipment must be constructed of materials that will not leach contaminants into thesap and/or syrup (e.g. TIG welded stainless steel instead of lead soldered terneplate).Surfaces must be non-absorbent, non-toxic, smooth, and corrosion resistant and mustbe able to withstand repeated cleaning and sanitation procedures. All equipmentshould be well maintained and properly adjusted.

D.3.1.2 Pre-Operations Premises Cleaning

Thoroughly clean walls, ceilings, and floors of sugarhouse.

Sugar house walls and ceilings should be vacuumed, swept down or washed toremove dirt and cobwebs. Special attention should be paid to rafters and otheroverhead areas. Floors should be swept and cleaned. All garbage and debris should becleaned up and removed.

D.3.1.3 Pre-Operations Equipment Cleaning

Wash dust, dirt, and cobwebs from equipment with potable water.

When cleaning RO machines, follow the manufacturer’s directions carefully.

Clean, potable water should be flushed through the preheater prior to its use. Cleandust or grime off the preheater coils, hoods and covers.

Boil water in the evaporator unit for an hour or two before production begins. Rinse.

Sap filters should be washed and air-dried and new filters boiled in clean water.Never use detergent or chlorine when washing filters.

In pressure filter systems, install new filter pads before filtering the first syrup.

Flush finishing pans and associated filling equipment with potable water.

D.3.1.4 Chemical Cleaners and Sanitizers

Approved sanitizers are fully effective only on clean surfaces.

For effective sanitation, surfaces must be clean before using a sanitizing solutionbecause organic matter significantly reduces the killing power of sanitizing solutions.

Whenever possible, use non-chemical alternatives for cleaning equipment.

Section D.3.1 – SUGARHOUSE PREPARATION 17

Use cleaning and sanitizing agents, methods, and concentrations appropriate to thesurface or equipment. For example, chemical cleaning agents appropriate for stainlesssteel evaporators are not appropriate for evaporators with lead soldered seams.Always, follow label directions carefully.

Water quality can affect the effectiveness of a cleaner or sanitizer. Only clean,potable, pathogen free water should be used.

Fragrant household detergents and soaps, as well as iodine-based sanitizers must notbe used to sanitize maple syrup production equipment.

Surfaces should be air-dried to eliminate chemical odours. Do not use a cloth ortowel.

D.3.1.5 Mixing Chlorine Solutions

For equipment sanitation, use a chlorine solution at 200 ppm.

Mix household bleach (5.25 percent chlorine) at the following ratios to prepare theconcentration required:

5250 ppm – 4 litres bleach to 40 litres (8.8 Cdn gal) water (1 bleach:10 water) 2625 ppm – 2 litres bleach to 40 litres (8.8 Cdn gal) water (1 bleach:20 water) 1000 ppm – 2 litres bleach to 105 litres (23 Cdn gal) water (1 bleach:52.5 water) 600 ppm – 1 litre bleach to 90 litres (20 Cdn gal) water (1 bleach:90 water) 500 ppm – 1 litre bleach to 105 litres (23 Cdn gal) water (1 bleach:105 water) 200 ppm – 1 litre bleach to 262 litres (58 Cdn gal) water (1 bleach:262.5 water) 100 ppm – ½ litre bleach to 262 litres (58 Cdn gal) water (1 bleach:525 water)

Producers may calculate the amount of chlorine to add to specific amounts of waterby using this formula:

(desired ppm of chlorine) X (total water volume) = litres of bleach to add(% hypochlorite in sanitizer) X (10,000)

e.g. (200 ppm chlorine) X (250 litres or 55 Imperial gallons water) = 0.95 litres (5.25 %) X (10,000)

Chlorine is most effective when used in warm water (100 to 120o F) at neutral pHlevels. Solutions should be used within 24 hours of preparation. Chlorine must neverbe used in combination with other chemicals.

Non porous (metal, hard plastic) surfaces should be sanitized with a 200 ppm chlorinesolution (1:262.5). Porous (wood, soft plastic) surfaces require a chlorine solution of

Section D.3.1 – SUGARHOUSE PREPARATION 18

600 ppm (1:90). If high levels of organic matter are present, a much higherconcentration level may be necessary. Contact time of two minutes is consideredsufficient in all areas. Rinse surfaces thoroughly with potable water to removechemical residues.

Cloths or sponges used to wipe work surfaces should be sanitized in a chlorine 4500ppm solution (1:12). Concentrations between 1000 and 2000 ppm may be used onfloors and walls.

D.3.1.6 Material Safety Data Sheets

Use MSDS information to handle chemicals safely.

MSDS provide information on how to handle chemicals safely. Manufacturers of allchemicals are required by law to provide MSDS for each of their products.

D.3.1.7 Lubrication

Use only food grade lubricants to lubricate handling and processingequipment.

Only CFIA approved food grade grease should be used to lubricate pumps and othermaple related equipment.

D.3.1.8 Pest Control

Cover sugarhouse openings and remove food sources to keep pests out.

Pests can contaminate the sugarhouse with urine and droppings, can damageingredients and supplies, and can spread pathogens as they move about the building.

Birds can be kept out of the processing area if doors and windows are tightly fittedand kept closed, and openings in the walls, foundation, eves, and roof are screened.Eliminate attractive food sources such as garbage and trash, debris, and clutter to helpcontrol rats and mice. Openings around vents, wires, pipes, and drains larger than ¼inch wide should be sealed with sheet metal, wire mesh, or concrete.

Clean up rodent droppings immediately to make it easier to spot new activity.

D.3.1.9 Foodstuff Storage

Store food materials in a way to discourage contamination by pests.

Foodstuffs that cannot be stored in rodent proof containers should be stacked onpallets and stored 18 inches away from walls. Keep storage and processing areasclean and monitor regularly for signs of mice or rats.

Section D.3.1 – SUGARHOUSE PREPARATION 19

D.3.1.10 Garbage Handling

Cover garbage containers and empty regularly.

Interior garbage containers should be clearly identified, covered, leakproof, largeenough to hold at least one day’s garbage, and emptied daily into covered exteriorcontainers. Exterior containers should be far enough away to discourage rodent travel.

D.3.1.11 Exterior Debris

Remove debris from exterior of sugarhouse.

To discourage mice and rats from nesting or hiding immediately adjacent tobuildings, eliminate all debris from the perimeter of the building.

D.3.1.12 Rodent Traps

Set traps if rats or mice are detected.

Instead of using hazardous poisons, place snap traps close to walls, behind objects, indark areas, and in normal travel paths. Use plenty of traps so the problem can beeliminated quickly before the mice or rats become trap shy.

Glue traps, sticky boxes, or tube traps may also be used, but be prepared to deal withlive rodents.

D.3.1.13 Rodenticides

Use only CFIA approved rodenticides and only outside the sugarhouse.

CFIA approved anticoagulant or non-anticoagulant rodenticides can also be used forrat and mouse control. Poison bait should never be used inside the sugarhouse.Clearly marked, well secured bait stations should be placed outside the building nearopenings and in places where rats and/or mice are active.

D.3.1.14 Dogs and Cats

Do not allow cats or dogs into the sugarhouse for rodent control.

Dogs and cats are not an effective method of rodent control. Neither should beallowed into the sugarhouse where they could be a source of contamination.

Applicable Record: Sugarhouse Preparation Checklist

Pages 29 – 37 of the Reference Manual provide additional information related to thissection.

YES NO N/A Corrective Action

Sugarhouse Exterior

openings covered doors and windows tight perimeter free from debris too much frozen stuff to clean up

Sugarhouse Interior

walls clean overhead areas clean swept cobwebs from raftersfloor clean interior free from clutter

Equipment

sap filters clean and dry reverse osmosis machine clean preheater clean inside and out rear pan clean front pan clean gravity syrup filters clean pressure filters replaced finish pan clean filler clean

Pest Control

garbage pails have lids supplies properly stored pest traps available

Checked By: Leo D.

SUGARHOUSE PREPARATION CHECKLIST

Date: February 7 / 04

Action Needed: clean up exterior debris and cut vegetation around sugarhouse next fall

Maple Syrup Operations Manual 20

YES NO N/A Corrective Action

Sugarhouse Exterior

openings covereddoors and windows tightperimeter free from debris

Sugarhouse Interior

walls cleanoverhead areas cleanfloor cleaninterior free from clutter

Equipment

sap filters clean and dryreverse osmosis machine cleanpreheater clean inside and outrear pan cleanfront pan cleangravity syrup filters cleanpressure filters replacedfinish pan cleanfiller clean

Pest Control

garbage pails have lidssupplies properly storedpest traps available

Checked By: ________________________________________________

SUGARHOUSE PREPARATION CHECKLIST

Date:___________ / ______

Action Needed:

Section D.3.2 - SUGARHOUSE PREPARATION 21

SECTION D.3.2 – SUGARHOUSE OPERATION

D.3.2.1 Heavy Metal Contamination

Contact time, contact area, and sap acidity can affect the lead level in maplesyrup manufactured in lead-containing equipment.

Elimination of lead should be the top priority of all maple syrup producers.

Maple syrup equipment, most notably evaporators soldered with lead, tin plated steelevaporators (terneplate), galvanized containers, and bronze gear pumps, contain leadand zinc that can leach into sap. Evaporators, tanks, and buckets manufactured before1995 used 50/50 solder for seams, as did galvanized equipment manufactured before1994.

The longer the contact time and the larger the surface area in contact with sap, thegreater the potential for heavy metal contamination. The dangers of lead to humanhealth are well documented. Although the health hazards of zinc in maple syrup canbe considered insignificant, as a heavy metal, its uncontrolled addition to food shouldbe avoided when possible.

Late season sap is more acid than early season sap and more likely to dissolve heavymetals. When using pumps that have bronze gears, pumping should be minimized asmuch as possible to lesson contact time.

Syrup should be tested for lead three times during the production year – at thebeginning, in the middle, and at the end. There is no “at home” test kit for lead. Leadlevels can be determined only by laboratory testing.

The long-term solution to the problem of lead in maple syrup is exclusive use of TIGor MIG welded equipment constructed of lead-free stainless steel. When purchasingnew or used equipment, the buyer should always make sure that it is certified as“lead-free”.

D.3.2.2 Sap Storage Tanks

Sap should be boiled within 24 hours of collection.

Tanks constructed with lead solder seams and galvanized steel tanks leach heavymetals into the sap. These tanks should be replaced with tanks constructed of foodgrade plastic, stainless steel or fibreglass lined steel.

To reduce exposure to heavy metals, it is extremely important to reduce the contacttime of sap in lead soldered and galvanized tanks. Sap should never be kept in thesetanks for more than 24 hours.

Section D.3.2 - SUGARHOUSE PREPARATION 22

Surface preparation is critical if tanks are to be painted with an epoxy resin paintapproved for maple applications by the CFIA. The cost of preparation and applicationgenerally exceeds the value of the equipment being resurfaced. Painting is notrecommended.

D.3.2.3 Sap Filters

Use only clean, well-maintained syrup filters.

Use only clean, serviceable filters. Musty filters or those with chlorine or scentedsoap odours will continue to impart off-flavours to sap and syrup no matter how manytimes they are washed, rinsed, and dried.

D.3.2.4 Reverse Osmosis Machine

Keep microbial levels low to increase RO machine efficiency.

To keep microbial levels on the membrane as low as possible, use fresh sap, do notmix old and new sap, keep sap as cool as possible, and filter sap before it enters theRO machine.

Processing of concentrated sap should begin as quickly as possible. Cooling will slowmicrobial growth.

D.3.2.5. Preheater

Eliminate lead solder, brass, and bronze from preheaters.

Use only lead-free solder to couple preheater tubing. Avoid the use of brass andbronze fittings. When possible, use copper or stainless steel preheaters.

D.3.2.6 Evaporator – Sap (Flue) Pan

When using flue pans containing lead, boil vigorously to shorten exposuretime. Drain sap into food grade containers at the end of each boil.

Most evaporators constructed before 1995 contain lead-soldered seams, even thosemade of stainless steel. Since 1996, lead-free solder, TIG, or MIG welding has beenused in stainless steel evaporator fabrication (300 series e.g. 302, 304, 316). The keyto reducing lead contamination from lead containing evaporators is to reduce thelength of time the sap spends in them.

Boil the sap vigorously so that it moves through the evaporator in the shortestpossible time. Not only will this shorten exposure to lead contamination but itmay also result in lighter coloured, premium priced syrup.

Section D.3.2 - SUGARHOUSE PREPARATION 23

At the end of the boil, drain all sap from the flue pan into a clean food gradecontainer. Do not leave it in the pan overnight. Leaving partially processed sap inthe evaporator allows an extended period of time for it to absorb lead. To beeffective in reducing lead, food grade containers must be used for storage. Store itin a cool place.

D.3.2.7. Defoamer Use (Processing Aids)

Use of commercial defoaming agents eliminates allergen issues.

Use only small quantities of fresh commercial defoaming agents. Do not use wholemilk, cream, butter, or other animal products, egg albumen, vegetable shortening,peanut or soy oils which can create off-flavoured syrup and cause allergic reactions.

D.3.2.8 Evaporator – Syrup Pan

When using syrup pans containing lead, minimize residency time, drainconcentrated sap into food grade container, and remove sugar sand at theconclusion of each boil.

To limit lead contamination in older equipment:

Move sap/syrup through the syrup pan in the shortest possible time. In addition toproducing lighter coloured syrup, there will be less exposure time to leadcontamination.

When processing is over for the day, drain partially boiled syrup from the syruppan into a food grade container. Partially processed sap/syrup can/will absorb leadwhen it is allowed to remain in lead containing pans.

Remove the sugar sand (niter) from the syrup pan. Lead concentrates in sugarsand. University of Vermont studies found lead levels of up to 1,000 parts permillion in sugar sand. Careful removal of sugar sand can eliminate a major sourceof lead.

To avoid possible scorching, if evaporator design allows, the syrup draw-off sideshould be alternated frequently, or the pans changed, to lessen niter accumulation. Ifscorching should occur, processing should be stopped and the burned area cleaned upto avoid off-flavoured syrup.

D.3.2.9 Syrup Filters

Filter syrup properly to effectively remove lead-laden particles.

Sugar sand (niter) has been shown to have lead concentrations of up to one millionppm. Up to 73 percent of this lead can be removed by proper filtering.

Section D.3.2 - SUGARHOUSE PREPARATION 24

Always filter syrup hot. A temperature of 85 oC (185oF) is ideal. Higher temperaturescreate more unfilterable dissolved particles.

Before syrup is pumped through a pressure filter unit, a small amount of food gradediatomaceous earth is sometimes added to the syrup. It attracts suspended sugar sandto create larger particles that are easier to filter out.

Cloudy syrup after filtering indicates that not all suspended solids have beenremoved. In some circumstances, suspended solids can contain high lead levels.Persistent cloudiness suggests the filtering process or filtering equipment isinadequate and should be modified.

D.3.2.10 Finishing Pan/Finishing Stove

Finish pans contribute little lead to syrup.

Very little lead leaches into syrup from finishing pans, even those with 50/50 leadsolder. This is due to the short contact time and the relatively large syrup volume topan surface ratio.

D.3.2.11 Filler

Fillers should be constructed of food grade material.

All tubes, fittings, and valves should be constructed of food grade material. Use oflead solder as well as brass and bronze fittings should be avoided.

Check water-jacketed fillers for leaks.

D.3.2.12 Work Surfaces

Work surfaces should be smooth, non-corrosive, non-absorbent, and non-toxic.

Work surfaces must be easy to clean and sanitize, meaning they must be smooth, non-corrosive, non-absorbent, non-toxic, and free from cracks and crevices.

Stainless steel or food grade plastic are the best choices for a work surface. Plywoodshould not be used

D.3.2.13 Fuel

Wood and fuel oil must be handled carefully to prevent cross-contamination.

Dirty hands or gloves and smoke or soot can cross-contaminate sap and/or syrupand/or maple containers after handling wood or ashes.

Section D.3.2 - SUGARHOUSE PREPARATION 25

Fuel oil leaks can also contaminate product and/or equipment.

D.3.2.14 Operator Hygiene

A high level of personal cleanliness is required when producing maple syrup.

Producers should maintain the same hygiene standards in the production andpackaging of maple syrup as those expected in other food production sectors.

Clothing should be clean and appropriate for handling food. Clothing worn inlivestock production activities, while handling fuel or servicing equipment should notbe worn in the sugarhouse. There should be no smoking, spitting, chewing, eating,sneezing, or coughing over unprotected food. Hands should be washed beforeengaging in any processing activity, after toilet breaks, or when they become soiled.Wounds or sores should be fully covered and those who carry transmissible diseasesshould not be allowed to take part in any aspect of maple syrup production.

Visitors allowed into the sugarhouse should be required to adhere to the samehygienic standards.

Pages 39 – 47 of the Reference Manual provide additional information related to thissection.

Section D.3.3 – DAILY CLEANING and SANITATION 26

SECTION D.3.3 – DAILY CLEANING and SANITATION

D.3.3.1 Cleaning and Sanitation: What’s the Difference?

Cleaning removes food soil. Sanitizing kills microorganisms.

Cleaning is the complete removal of unwanted material using either manual methodsor detergent chemicals. Only clean surfaces can be sanitized.

The correct order for cleaning and sanitizing food contact surfaces is pre-rinse; cleanrinse; inspect for cleanliness; sanitize; rinse; allow surface to air dry.

D.3.3.2 Sap Storage Tanks

Clean sap storage tanks promptly after they have been emptied.

Hot or cold water under pressure is generally all that is required if cleaning is done assoon as a tank is empty. Hand scrub when necessary. The use of chlorine sanitizer isnot recommended. If it is used, adequately rinse the tank with potable water.

A less frequent cleaning schedule may be adopted during cold weather.

D.3.3.3 Sap Filters

Wash sap filters without using cleaners or sanitizers. Air dry.

Inspect synthetic fibre filters for signs of wear often. Discard old, threadbare filters.

Filters should be washed in very hot water but not in the family washing machinewhere they can be cross-contaminated. Do not wring to remove excess water. Dryfilters flat in open air, preferably in sunlight, before storing filters in a clean, odour-free cloth bag in a dry, well-ventilated area.

D.3.3.4 Reverse Osmosis Machine

Rinse RO machine membrane according to manufacturer’s directions.

Microbial fouling can contaminate the concentrated sap if the membrane is notcleaned frequently. Follow manufacturer’s cleaning directions. Permeate may be usedas the rinse solution. Membranes should be replaced before they become so porousthat minerals and microorganisms could pass through.

D.3.3.5 Preheater

Flush preheater coils at the end of every day’s production.

Flush warm or hot water through the preheater coils at the conclusion of every day’sproduction.

Section D.3.3 – DAILY CLEANING and SANITATION 27

D.3.3.6 Evaporator

Mechanically clean evaporators daily. Do not clean lead-containingevaporators excessively to expose lead solder.

Buildup of sugar sand (nitre) can lead to quality and/or food safety problems. Sugarsand may contain up to 1,000 ppm lead. Mineral deposits are difficult to remove ifallowed to accumulate.

Minimize the use of chemical products when cleaning and sanitizing theevaporator and all other maple syrup processing equipment.

Cleaning lead containing evaporators with harsh acid cleaners exposes lead andcontributes to lead levels in finished maple syrup.

Wash, sanitize, and rinse the evaporator only to the extent needed to produce thehighest quality maple syrup possible.

Use only cleaning and sanitizing products approved by the CFIA for use in maplesyrup production.

Select cleaners and sanitizers that are most effective for the intended use andthose that are least likely to damage the surface being cleaned and/or sanitized.

When using cleaners or sanitizers, use recommended concentrations atrecommended temperatures for recommended contact times, clean and sanitize atrecommended frequencies, and rinse thoroughly to remove all residues.

Use only quality water (reverse osmosis filtrate, pre-heater condensate, orpotable) to prepare washing and sanitizing solutions and for rinsing.

Sap pans will require scale removal three to five times per season. Syrup pansgenerally require cleaning after every six to eight hours use.

Evaporator pans constructed with lead containing metal (terneplate) or thoseassembled using lead soldered seams should not be cleaned to a bright finish usingacid based cleaners. Allow an impervious film to build up on the evaporator surfacebut not to such an extent that it compromises the safety, quality, or uniquecharacteristics of the maple syrup.

Thin layers of scale can be removed by scrubbing with stiff brushes or Tefloncleaning pads. For heavier daily deposits, a combination of soaking or boiling waterin the pans and scrapping with a wooden spatula or scrubbing with a stiff brush isoften effective. Pressure washers can also be used to assist in scale removal.Mechanical removal of scale should always be your first choice. Only when that failsshould the use of chemical cleaners be considered.

Section D.3.3 – DAILY CLEANING and SANITATION 28

Before using a chemical cleaner, mechanically remove as much scale as possible.Sulfamic and gluconic acid are commonly used to clean evaporator pans. Do not usecleaners that contain iodine.

Partially fill pans with cold water; add cleaner, then mix thoroughly. Let the solutionsoak before stiff brushing to help speed removal of the scale. Continue soaking andbrushing until all scale has been removed. Minimize brushing lead soldered joints andtin pans to reduce lead exposure. Rinse thoroughly.

D.3.3.7 Syrup Filters

Wash syrup filters without using cleaners or sanitizers. Air dry.

Gravity Filters –All filters should be changed before each day’s operation. The use of paper pre-filtersis recommended when filtering syrup.

To speed cleaning, carefully scrape the sugar sand off the filter then force waterthrough the filter in the direction opposite to that of the sap flow. After the sugar sandhas been removed, the filter is washed with potable water in a clean container or sink,never in the family washing machine. Never use detergents or sanitizers.

Do not wring to dry; gently squeeze to remove excess water. If possible, air dry filtersin sunlight.

Store in a clean, well ventilated, dry place, never in plastic bags, in cedar chests, orwith mothballs.

Filter Cloths –Filter cloths should be washed, rinsed, dried, and stored in the same way as filters.

Pressure Filters -Filter presses use disposable paper filters. Follow manufacturer’s directions carefullyfor filter installation.

Pump pressure must be regulated to avoid rupturing filters. Avoid the use of leadcontaining bronze gear pumps, when possible.

Filter frames, pumps, hoses, and fittings should be cleaned at the conclusion of eachsap run with potable hot water under pressure.

D.3.3.8 Finishing Pan/Stove

Clean finishing pan with water only after every use.

Section D.3.3 – DAILY CLEANING and SANITATION 29

After each bottling run, the finish pan should be cleaned with potable water underpressure. Rinse off the lid. Use of cleaners and sanitizers should not be necessary.

If the finishing pan is constructed with lead solder, cleaning procedures should allowa light film to remain on soldered seams.

D.3.3.9 Filler

Clean filler with water only after every use.

Use potable, pressurized water to clean the filler hopper and control valves after eachuse. Cleaners and sanitizers should never be used.

During cleaning, water-jacketed heaters should be inspected for leaks.

D.3.3.10 Work Surfaces

Keep work surfaces clean to prevent cross contamination.

Use hot, soapy water to remove visible soil from work surfaces and utensils. Rinse.Sanitize non-porous surfaces with a 200 ppm chlorine solution (15 ml bleach in 4litres water or 1 tablespoon bleach in 1 gallon of water) or with a 600 ppm chlorinesolution (45 ml bleach in 4 litres water or 3 tablespoons of bleach in 1 gallon ofwater). After two minutes, rinse again and allow surface to air dry.

Cleaning cloths and sponges should be soaked frequently in a strong disinfectingsolution (180 ml bleach in 4 litres of water or 3/4 cup of bleach in 1 gallon of water),then fully rinsed in potable water.

D.3.3.11 Sinks/Hand Washing Stations

Wash hands frequently with hot, soapy water.

Hands and/or protective gloves should be washed frequently with hot, soapy water.

D.3.3.12 Building Sanitation

Empty garbage, clean floors, and check pest traps daily to prevent cross-contamination.

Interior garbage containers should be emptied into exterior container every day.

Pest bait traps should be checked daily, dead rodents removed, and bait replenished.

Some producers post a Daily Routine Orders (DRO) list as a reminder of chores to beperformed.

Pages 48 – 57 of the Reference Manual provide additional information related to thissection.

YES NO N/A CommentsEquipment Sanitation

sap collection tanks/buckets washed

pump(s) cleaned

sap tank(s) washed

sap filters - filters washed - clean filter installed

R. O. machine - membrane clean

preheater - flushed

sap pan - sap drained - pan cleaned mechanically not dirty, cleaned yesterday - pan cleaned with chemicals

syrup pan - sap drained - pan cleaned mechanically - pan cleaned with chemicals

syrup filters - gravity filters washed - clean gravity filters installed - pressure filters replaced

finish pan - washed

filler - washed

measuring devices - cleaned

work surfaces - cleaned

Building Sanitationfloors cleaned

supplies put away chemicals in cabinet; bottles in house

clutter removed

Pest Controlgarbage emptied

pest control devices serviced no sign of mice or rats

Checked By: Craig H

DAILY CLEANING RECORD

Date: March 7 / 04

Comments: one of these records will be prepared for each processing day cleanup

Maple Syrup Operations Manual 30

YES NO N/A CommentsEquipment Sanitation

sap collection tanks/buckets washed

pump(s) cleaned

sap tank(s) washed

sap filters - filters washed - clean filter installed

R. O. machine - membrane clean

preheater - flushed

sap pan - sap drained - pan cleaned mechanically - pan cleaned with chemicals

syrup pan - sap drained - pan cleaned mechanically - pan cleaned with chemicals

syrup filters - gravity filters washed - clean gravity filters installed - pressure filters replaced

finish pan - washed

filler - washed

measuring devices - cleaned

work surfaces - cleaned

Building Sanitationfloors cleaned

supplies put away

clutter removed

Pest Controlgarbage emptied

pest control devices serviced

Checked By: _________________________________

DAILY CLEANING RECORD

Date:______________ / _______

Comments:

Section D.3.4 – MEASURING DEVICES 31

SECTION D.3.4 – MEASURING DEVICES

D.3.4.1 Importance of Correct Brix

Too low-density maple syrup is more likely to mould. It is also illegal to sell.Too high-density syrup may crystallize and is more costly to produce.

Ontario Regulation 386 – Maple Products requires that maple syrup have a density ofat least 66 percent sugar before it can be offered for sale. The optimum Brix of maplesyrup is between 66.5o and 67.5o. Correct use, calibration, and care of measuringinstruments is vital.

D.3.4.2 Hydrometer

Hydrometers measure syrup density accurately when properly used.

A hydrometer is the most commonly used instrument to measure maple syrup density.

Hydrometers are factory calibrated to take a Brix reading at 20oC (68oF). If the syruptemperature is higher than 20oC, the Brix reading is too low. The opposite happens ifthe temperature is lower than 20oC. A temperature correction chart supplies thenumber that must be added or subtracted to arrive at the correct Brix reading.

The thinner the hydrometer stem and the further apart the markings, the easier it is tomake accurate readings. The scale should be in 0.1o Brix graduations.

To prevent false Brix readings, clean the hydrometer and test cup with warm waterbefore and after use. Carefully wipe dry with a linen cloth to avoid adding water tothe test syrup. Fill the hydrometer cup with syrup to a level two or three centimetresfrom the top. Holding it at the top of the stem, lower the hydrometer carefully into thesyrup to its approximate equilibrium point so it does not touch the sides or bottom orsink below its floating position. After the hydrometer settles, read the graduated scaleat the horizontal surface of the syrup, not at the top of the meniscus. Carefully readthe thermometer; then consult the temperature correction chart to adjust the reading.

To avoid delay in readings, place the hydrometer and thermometer in hot water closeto that of the syrup being tested. To ensure accuracy, hydrometers must be kept cleanso the weight of grime does not cause it to sink too deeply into the syrup. Use vinegarto remove sugar sand when it coats the hydrometer. Never allow a hydrometer tofreeze.

Some hydrometers have a high-test scale which means that they have been calibratedto give correct density readings at high temperatures (99oC or 210oF).

D.3.4.3 Hydrotherm

Hydrotherms, with built-in thermometers, are accurate and easy to use.

Section D.3.4 – MEASURING DEVICES 32

A hydrotherm is a hydrometer with a built-in thermometer. There are two types ofhydrotherms. One is precalibrated for temperatures of 2o – 99oC (35o to 210oF) and0.20o Brix increments, and floats to the redline marker at 65.8o Brix. The other typeof hydrometer indicates the Brix and the built in thermometer shows the densitycorrection scale.

Caution must be taken to take readings accurately. A quick glance may indicate a65.8o Brix when, in fact, the reading is only 66o. Always make the reading at thehorizontal surface of the syrup, not at the top of the meniscus

D.3.4.4 Refractometer

Refractometers are precise instruments that accurately measure syrupdensity. Frequent calibration may be required.

A refractometer is an optical instrument that measures the degree the light has bent(the angle of refraction) as it passes through dissolved sugar. An accuratemeasurement can be made using just a small drop of syrup spread evenly across theglass prism. Calibration and proper prism cleaning of a refractometer are keys tocorrect readings.

A refractometer is a very delicate instrument. Calibration should be checked regularlyto ensure consistent, accurate readings.

Refractometer calibration is relatively simple. Clean the glass (prism) with rubbingalcohol, and then let it evaporate. Spread distilled water or oil supplied with therefractometer evenly on the glass before closing the cover. While applying slightpressure to the cover, look through the eyepiece towards a good light source. If theshadow line does not cross the scale in the correct place, turn the adjustment screwuntil it does. Clean the glass again before using.

Syrup must be cooled to a temperature of 65oC (150oF) or less for accurate densitymeasurement. Refractometers are generally calibrated for 20oC (68oF). Correction fortemperature difference is important to obtain the correct Brix.

D.3.4.5 Thermometer

Inaccurate thermometers can adversely affect Brix readings.

A 1o C change in temperature equates to roughly a 0.1o Brix correction. Therefore, anincorrect thermometer reading can cause an incorrect Brix reading.

A comparison reading between several thermometers placed in hot water is a goodway to check their accuracy.

Pages 59 – 62 of the Reference Manual provide additional information related to thissection.

Section D.3.5 – FINISHING SYRUP 33

SECTION D.3.5 – FINISHING SYRUP

D.3.5.1 Boiling Point Elevation

Boiling point elevation of 4oC or 7.3oF over the barometric pressure adjustedboiling point of water is required to produce 66.5o Brix maple syrup.

As the sugar concentration in maple sap or syrup increases, its boiling temperaturealso increases. By measuring the boiling point, its density (Brix) can be determined.

The boiling point of water is 100oC (212oF) only if the barometric pressure is 760millimetres (29.92 inches) of mercury. If the barometric pressure is higher or lower,the boiling point of water is higher or lower. The boiling point of water should bedetermined at the beginning of the processing day and throughout the day. Since thereis essentially no difference between the temperature of boiling water and that ofboiling sap, place a thermometer in the boiling sap pan.

A 1oC change in the boiling temperature of water will cause a 5.0o difference in theBrix reading. A 1o F change will cause a 2.6o error.

D.3.5.2 Hydrometer

A hydrometer is an effective instrument to measure Brix levels in the syruppan.

Place boiling sap/syrup in the hydrometer cup. Carefully place the hydrometer in thesap/syrup along with a thermometer. Read the hydrometer as soon as it comes to rest.Read the thermometer temperature. Consult the temperature correction chart andmake the appropriate upward or downward adjustment to determine the correct Brix.

D.3.5.3 Automatic Draw-off

Automatic draw-offs are time savers but sugar sand buildup can alterreadings.

Automatic draw-offs are not completely foolproof. Sugar sand buildup can interferewith readings. Some automatically adjust for changes in barometric pressure butmany don’t, so the temperature setting must be manually adjusted. Sap/syrup beingdrawn off should be checked frequently for density using a hydrometer.

D.3.5.4 Finishing Syrup in the Evaporator

Finishing syrup in the evaporator requires a high level of skill.

Syrup near the draw-off valve should be constantly monitored for temperature. Toensure that the Brix is correct, every batch of finished syrup drawn from theevaporator should be hydrometer hot tested.

Section D.3.5 – FINISHING SYRUP 34

Syrup that is too dense should be immediately blended with concentrated sap andretested until the desired Brix level is reached. Syrup below the desired Brix level caneither be returned to the syrup pan or blended with too high Brix syrup.

D.3.5.5 Finishing Syrup in a Finishing Pan

Use of a finishing pan permits greater control over final syrup Brix levels.

Either a flow through or a batch finisher may be used.

The size of the finishing pan will be determined by the size of the evaporator. Anadjustable gas or oil fired burner should supply heat that can be turned off as soon asthe syrup reaches the required boiling point elevation. An accurate thermometer witha range between 93o and 110oC (200o - 230o F) in 0.5 or 0.25 degree graduations isnecessary. Some producers using a batch finisher alternate two finishing pans. Thisallows one pan to be cleaned while the other is in operation.

D.3.5.6 Filter Aids

Filter aids can help remove additional suspended solids including leadcontaining sugar sand.

As sap is concentrated during evaporation, some insoluble calcium and magnesiumsalts sink to the bottom of the evaporator as sugar sand. Many others stay suspended.Some producers add small amounts of diatomaceous earth to the concentratedsap/finished syrup to attract suspended solids so they are more easily filtered.

D.3.5.7 Proper Filtration

Syrup filtration is most effective at 85oC or 185oF.

The temperature of hot syrup should be maintained at approximately 85oC (185oF) inorder to remove the greatest amount of suspended solids (sugar sand) which maycontain high levels of lead. Use pre-filters to increase filtering efficiency.

D.3.5.8. Sanitation

The same cleaning procedures used with all other processing equipmentshould also be used to clean finishing equipment.

The cleaning and sanitation procedures described in Section D.3.3 should also beused for cleaning finishing equipment after every use.

Pages 63 – 68 of the Reference Manual provide additional information related to thissection.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 35

SECTION D.4 – END-OF-SEASON CLEANING and SANITATION

D.4.1 Buckets

Wash buckets with hot water, rinse well, air dry, and inspect before storingin a clean, dry place.

Wash with hot water and detergent, rinse well with potable water, and air-dry beforestacking buckets for storage in a clean dry place. A chlorine solution with aconcentration of 200 ppm (a 1:250 dilution of household bleach) can be used as asanitizer.

Gathering pails and collection tanks should be washed and sanitized in the same way.

Do not use lead solder to repair buckets or pails. Painting is not recommended.

D.4.2 Tubing Systems

Tubing systems should be flushed, sanitized when appropriate, thoroughlyrinsed, drained, and capped as soon as sap gathering is finished.

Translucent food grade polyethylene tubing can be effectively washed in place. PVCtubing or old, dirty tubing should be taken down for cleaning in a tank.

Either a vacuum or pressure system may be used for in-place washing. With avacuum system, the vacuum pump is attached to the lower end of the line. Starting atthe furthest point from the pump, a spile is pulled and placed in a bucket of cleaningsolution. After the solution is sucked through the system, the spile is capped. Thisprocedure is followed with each spile until every one has been washed. With apressure system the solution is pumped from the lower end of the line back throughthe system until it is clean.

The following volumes of washing solution are recommended:

volume per tap – 2.25 litres or 0.50 gallons lateral lines – 19 mm or ¾ “ diameter requires 0.45 litre/metre or 0.03 gal/ft

25 mm or 1 “ diameter requires 0.75 litre/metre or 0.05 gal/ft 32 mm or 1 ¼ inch diameter requires 1.2 litre/metre or 0.08 gal/ft 35 mm or 1 ½ inch diameter requires 1.8 litre/metre or 0.12 gal/ft

The volume of rinsing water recommended is as follows:

main lines – 19 mm or ¾ inch diameter requires 0.3 litre/metre or 0.02 gal/ft 25 mm or 1 inch diameter requires 0.6 litre/metre or 0.04 gal/ft 32 mm or 1 ¼ inch diameter requires 0.9 litre/metre or 0.06 gal/ft 35 mm or 1 ½ inch diameter requires 1.3 litre/metre or 0.09 gal/ft

Section D.4 – END-OF-SEASON CLEANING and SANITATION 36

An alternative (but more costly) in-place cleaning procedure is a portable “oil-less”air compressor that injects air into the cleaning solution. The turbulence of air mixedwith water improves cleaning action.

If a chlorine solution is used as a sanitizer, it must be completely rinsed from thelines. After the lines have been cleaned, rinsed, drained, and allowed to dry, all linesshould be capped to prevent entry of debris.

If the tubing system is taken down, cleaning takes place in a washing tank. Cleaningsolution may be pumped through bundles or they may be mounted on a reel androtated through the solution. Care must be taken to flush all lines of sap, fungalgrowth, and sanitizer. After rinsing, all tubing should be drained and air-dried beforestorage in a clean dry place.

D.4.3 Extraction Pumps

Clean, sanitize, rinse, drain and lubricate pumping systems.

Vacuum and mechanical pumps and pumping systems also should be cleaned,sanitized, rinsed, and drained at season’s end. Control devices such as floats andvalves should also be cleaned, sanitized, and rinsed. Lubricate only with CFIAapproved lubricants.

D.4.4 Spiles

Spiles should be washed, sanitized, rinsed, air dried, and inspected beforestorage.

At the end of the season, spiles from bucket collection systems should be washedwith detergent, sanitized, triple rinsed with potable water, and air-dried before beingstored in a clean, dry place.

D.4.5 Sap Storage Tanks

Pressure wash or scrub sap storage tanks before sanitizing, rinsing, andinspecting.

Wash sap tanks with potable water and detergent, scrubbing with a stiff-bristled brushas necessary. Pressure washing may be an alternative. Rinse well to remove chemicalresidue.

If the sap storage tanks are terneplate, corroded, difficult to clean, or contain leadsolder, replacement should be considered. Painting the interior of corroded tanks isnot recommended.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 37

D.4.6 Sap Filters

Never use detergent cleaners or sanitizers to wash sap filters.

Synthetic fibre filters should be soaked and agitated in potable water. No not usedetergent cleaners or sanitizers. After washing, rinse filters well. Squeeze gently, butdo not wring to dry. Air-dry, preferably in sunlight. Store in a clean, dry, odour-freelocation. Do not store in plastic bags.

Hold each filter up to a strong light. If light can be seen through the filter, it is tooworn to use.

D.4.7 Reverse Osmosis Machines

Follow manufacturer’s directions carefully when washing RO machinemembranes.

Follow manufacturer’s directions carefully during year-end cleaning of the ROmachine. Washing and maintenance procedures are often complex. Always rinse wellto remove all traces of chemical residues.

D.4.8 Preheater

Preheater coils and the condensate pan should be cleaned and fully rinsed.

Flush cleaning solution through the preheater coils as soon as the season ends. Followthe cleaning solution with sanitizer then rinse with potable water. Also wash thecondensate pan with a cleaning solution, followed by a sanitizer, and thoroughrinsing.

D.4.9 Evaporator/Finishing Pans

Mechanically clean lead containing evaporator/finishing pans. Use chemicalcleaners only on stainless steel equipment.

In non-stainless steel pan evaporators, the use of chemical cleaners at the end of theseason should be avoided to decrease the exposure of lead soldered seams. Heatedsoft water to a depth of 25 mm (1 inch) above the channel ribs in the pan and theperiodic use of a stiff bristled brush or a nylon pad is often enough to clean the pans.When brushing, avoid removing the innermost scale from lead-soldered seams.Pressure washers may also be used. Chemical cleaning of pans containing lead shouldbe considered only as a last resort.

Although less preferable than mechanical cleaning, allowing sap to ferment inevaporator pans for eight to 12 weeks is another method used to clean stainless steelevaporator pans. Pans are filled with 8o to 10o Brix sap. As the sap ferments (creating

Section D.4 – END-OF-SEASON CLEANING and SANITATION 38

a smelly mess), it forms acids that loosen the scale. Following a period where the sapbecomes ropy and jellylike, it reverts to a liquid that can easily be drained. Because ofthe acids formed, this technique is not appropriate for terneplate pans or thoseconstructed using lead solder.

Following any of these cleaning procedures, the evaporator/finishing pans should bethoroughly rinsed with potable water. If possible, they should be stored in a clean, drylocation in an overturned position to make preseason cleaning easier.

D.4.10 Syrup Filters

Never use detergent cleaners or sanitizers on syrup filters.

Synthetic fibre filters should be soaked and agitated in potable water. Never usedetergent cleaners, scented cleaners, sanitizers, or fabric softeners. Rinse filters well.Do not wring dry; air dry instead. Do not store filters in mothballs, cedar closets,airtight containers, or near scented materials. Place filters in a cloth bag and storethem in a clean, dry, well-ventilated location.

D.4.11 Filler

Disassemble fillers for thorough cleaning.

Disassemble and mechanically clean fillers including all piping, connections, andvalves. Avoid chemical use. Flush thoroughly with potable water. Check waterjackets for leaks. Repairs should be made without the use of lead solder.

D.4.12 Work Surfaces/Sinks/Utensils/Measuring Devices

Do not store chemicals on porous work surfaces.

Keep work areas free from clutter. Wash work surfaces, utensils and measuringdevices before and promptly after use. Wipe dry with clean, dry cloth towels ordisposable paper towels. The use of sponges is not recommended.

Wash and sanitize fabric washing cloths and towels frequently. For sanitation, soakcleaning and drying cloths in a chlorine solution (190 ml bleach in 4 litres water or3/4 cup of bleach in 1 gallon of water) before thoroughly rinsing in potable water.

Chemicals including cleaners, sanitizers, and petroleum-based lubricants can beabsorbed by porous surfaces during the off-season. Porous work surfaces such aswood should be replaced with food grade plastic or stainless steel.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 39

D.4.13 Premises

Create an environment that discourages contamination.

Storage areas should be cool, clean and dry. Leftover syrup packaging supplies,packaged maple syrup, and chemical supplies should be stored in distinctly separateareas.

All floors should be swept and/or washed. Remove extraneous debris inside thebuilding. Empty, clean, and sanitize all garbage containers in the building. Remove orstore all foodstuffs in rodent proof containers. Cover openings that could allow accessinto the building by mice, rats, birds, raccoons or other pests.

Pages 69 – 85 of the Reference Manual provide additional information related to thissection.

Section D.5 – BULK PACKAGING and STORAGE 40

SECTION D.5 – BULK PACKAGING and STORAGE

D.5.1 Drum/Container Selection

Stainless steel drums are best for long term storage.

Bulk is the preferred method of long term storage. Bulk storage allows timelypackaging of short shelf life retail containers.

Only stainless steel or food grade plastic containers should be used for bulk storage ofmaple syrup. The use of galvanized drums should be phased out. Old cream cans, oldmilk cans, and other terneplate or galvanized containers should not be used to storemaple syrup.

Containers that have previously held non-food materials such as petroleum products,cleaning chemicals, pesticides, or any toxic material should never be used. Bulkcontainers should not have holes, dents, damaged surfaces, or visible manufacturingdefects. Those with odours should not be used.

Small operations should use bulk containers sized so that each container can be filledor emptied in one continuous operation.

D.5.2 Drum/Container Sanitation

Wash, adequately rinse, drain, and dry odour free drums before using.

Steam cleaning is the best method to clean bulk containers. The second best methodis very hot or boiling water. If caustic soda (sodium hydroxide) is used, containersmust be well rinsed with potable water. Complete drying is often not easilyaccomplished. If using cloth or paper towels around openings, be careful not to leavelint or paper. Check for odours before using.

D.5.3 Filling

Hot pack syrup between 85oC and 87oC (185oF – 190oF). Do not allow syrupin container to fall below 82oC (180oF) before capping tightly.

Syrup temperature must be hot enough (between 85oC and 87oC or 185oF and 190oF)to ensure that the temperature of the syrup in the container is at least 82oC or 180oFafter it is packed. A continuous flow of hot syrup achieves better results than heatinga large volume in a pan or vat. Alternate between two finishing pans or use a flowthrough finisher.

A hot water jacketed tank with a thermostat is an effective tool to keep syruptemperature within the desired range. Check water-jacketed tanks periodically forwater leaks.

Section D.5 – BULK PACKAGING and STORAGE 41

Fill bulk containers completely. Cap and tightened immediately to prevent the syrupfrom cooling below the sterilizing temperature of 82oC (180oF). Always use newgaskets on bungs for an airtight seal. Position container so hot syrup sterilizes thebung.

Be careful that the last syrup of any batch is of the correct density. Where finishercovers are used, water condensation may cause the syrup to be too thin. If no cover isused, evaporation may cause the syrup to become too dense.

D.5.4 Sampling

Freeze a representative sample from each drum for future reference.

To avoid breaking the seal on the drum, keep a representative sample of syrup fromeach drum packed. Clearly identify the sample before placing it in a freezer. If thesample is stored in a clear glass container, the quality of the syrup can be reviewedand compared at a glance when decisions on blending and retail bottling are beingmade.

D.5.5 Drum Identification

Identify drums clearly and record pertinent information for each.

Every drum or other bulk container packed should be clearly identified with apermanent, legible code or lot number. That code or lot number should be traceableback to production records and eventually to retail containers.

Product coding is discussed in more detail in Section E.1.

D.5.6 Storage

After allowing packaged syrup to cool, store drums in a cool, dry, dark place.

Store drums and other bulk containers in a cool, dry environment with minimaltemperature fluctuation, and away from sunlight. Check periodically for leakage.

The maximum storage period for older galvanized drums should be no more thanthree months. It can be up to a year in new galvanized, stainless steel, and food gradecontainers.

For maximum storage life, maple syrup may also be frozen.

Pages 87 – 91 of the Reference Manual provide additional information related to thissection.

Section D.6 – RETAIL PACKAGING and STORAGE 42

SECTION D.6 – RETAIL PACKAGING and STORAGE

D.6.1 Retail Container Selection

Select only new food grade retail containers with new, airtight, tamperevident lids.

Each retail container should be examined for damage (e.g. cracks or chips in glass,dents in metal, holes in plastic) before filling. Metal containers should be checked forexcess flux or solder on seams and rust. Containers should have no foreign odours.Each container less than five litres in size must be new with a new, airtight lid.

D.6.2 Retail Container Sanitation

Visually inspect all containers for contaminants before filling.

Maple Products Regulation 386 requires the use of new containers when gradedmaple syrup is packaged in containers with a capacity of five litres or less. Onlyungraded bulk syrup may be packaged in used containers.

When retail containers leave the manufacturer, they are clean, sanitary, and ready tobe filled without washing. They remain that way if packaging remains intact duringtransit and storage. Containers that arrive in damaged packaging should be clearlyidentified and set aside for washing or return to the manufacturer. Every containershould be visually inspected just before filling.

If container cleaning before filling is necessary, wash and rinse containers with hot,potable water. Wash and rinse as close to filling as possible, but allow enough timefor containers to thoroughly dry.

Boxes of new retail containers should be opened so the containers are upside down.That inverted position should be maintained until packing.

D.6.3 Filling

Hot pack syrup between 85oC and 93oC. Do not allow syrup to fall below82oC before capping tightly.

Maple syrup should always be packed hot (between 85oC and 87oC or 185oF and190oF) to ensure that the temperature of the syrup in the container is at least 82oC or180oF when the cap goes on. When packed, sealed, and inverted at this temperature,the syrup will sterilize the container and lid.

Warm (or heat) glass bottles prior to filling to help keep packed syrup temperatureabove 82oC.

Section D.6 – RETAIL PACKAGING and STORAGE 43

Check hot water jacketed tanks for syrup diluting water leaks.

Every retail container must be filled to at least 90 percent of container capacity,contain at least the net quantity indicated on the label, and be tightly capped.Producers may wish to consider use of a shrink-wrap “tamper evident” safety seals.Immediately lay the container on its side or invert it so hot syrup contacts andsterilizes the lid. Check each lid for leaks.

Condensation in the filler may cause the syrup to be too thin or extended heating maycause the syrup to be too thick. Monitoring syrup density to ensure it stays within therequired 66.5o to 67.5o Brix range.

Avoid stack burn by allowing enough space to allow air to circulate freely aroundcontainers. Once room temperature has been reached, the containers can be labeled,coded, and packed in boxes for storage or shipment to retail outlets.

D.6.4 Sampling

Spot check filled containers for density, colour, flavour, and quantity.

After the containers have cooled, spot check for density, colour, flavour, and volumeto ensure that the maple syrup meets the standards for which it is labeled. When theproduct is shipped, retain a sample. In the event of a food safety or quality disputewith either a wholesale or retail customer, a sample of the product as it was shipped isavailable for testing in order to determine fault and/or liability.

D.6.5 Retail Container Identification

Identify each batch with a permanent, legible code that distinguishes thatbatch from all other batches.

As it is labeled, each batch should be clearly identified with a permanent, legible codeor lot number. The code should also be traceable back to production records for thatspecific batch.

Product coding is discussed in detail in Section E.1.

D.6.6 Retail Container Storage

Retail containers, packed no longer than three months before anticipatedsale, should be stored in a cool, dry environment.

Inventory should always be rotated on a first in, first out basis (FIFO). Handlecontainers carefully to prevent damage. Store in a cool, dry environment withminimal temperature fluctuation, and away from sunlight. Syrup may be frozen tomaximize shelf life. Remember that syrup expands when frozen.

Section D.6 – RETAIL PACKAGING and STORAGE 44

Each packaging material has a recommended shelf life.

Container Construction Recommended Shelf Life

Plastic without XL Coating ……………………….. 3 months

Plastic with XL Coating …………………………… 6 months

Metal ……………………………………………….. 3 months

Glass ……………………………………………….. 1 year

Pages 93 – 98 of the Reference Manual provide additional information related to thissection.

Date

PackedSyrupSource

BatchC

odeSyrup

Density

SyrupG

radeC

ontainerSize/Type

Num

berPacked

Com

ments

Feb 272004

Feb 27boil

580466.8Brix

CanadaN

o. 1M

edium

500 ml

glass38

packed by Mary Lou; all syrup w

ill besold to w

alkin customers

Feb 282004

Feb 28boil

590467.3Brix

CanadaN

o. 2Am

ber

500 ml

glass31

packed by Craig &

Marylou

Feb 292004

Feb 29boil

600467.4Brix

CanadaN

o. 2Am

ber

1 litreglass

12 packed by C

raig

March 12004

March 1boil

610466.7Brix

CanadaN

o. 2Am

ber

1 litreglass

19 packed by M

ary Lou & C

raig

PAC

KA

GIN

G R

ECO

RD

Maple Syrup W

orkbook 45

Date

PackedSyrupSource

BatchC

odeSyrup

Density

SyrupG

radeC

ontainerSize/Type

Num

berPacked

Com

ments

PAC

KA

GIN

G R

ECO

RD

Section E.1 – RECORDS/CODING 47

SECTION E.1 – RECORDS/CODING

E.1.1 Characteristics of a Good Record

Record keeping need not be a difficult or time-consuming exercise.

Good records are simple, accurate, timely, consistent, understandable, reliable, andcomplete.

From an operations standpoint, records provide information to pinpoint productionproblems and to improve quality practices. From a food safety standpoint, recordsallow specific batches of maple syrup to be identified and located. Enough detail mustbe provided to be able to reconstruct the event in a credible manner. Records must bekept for a period of time that exceeds the shelf life of the maple syrup.

E.1.2 Why Product Identification/Coding Is Necessary

If a potential food hazard is discovered, there must be a system in place toidentify and quickly locate the affected product.

As soon as a food product has been identified as a potential health risk, correctiveactions based on the degree of risk to consumer health are initiated. The location ofthe product(s) must be identified in the event of any corrective action by the CFIA. Ifthe food product in question does not have a unique identity code, it cannot beseparated from all other product. If it cannot be separated, corrective actions may betaken against all the product produced that year.

E.1.3 Lot Identification/Coding

Product coding can be as simple or complex as the producer wishes.

As long as the identification is permanent, legible, and distinguishes that lot from allothers, it is acceptable.

Codes must be legible on the container at all times The meanings of codes and products they represent must be readily available Product identification procedures must be explained in writing Codes must facilitate product tracking The code may be for a maximum of one day’s production

Pages 99 – 101 of the Reference Manual provide additional information related tothis section.

Section E.1 – RECORDS/CODING 48

The following overview of recall policy was written, reviewed, and approved by theCFIA Food Safety and Recall Head Office in Ottawa on January 8, 2004 and isincluded exactly as received.

Canadian Food Inspection AgencyOverview of recall policy for maple syrup

found to contain lead

Food recalls are classified based on the degree of risk to consumer health.

A class I recall is a situation in which there is a reasonable probability that theuse of, or exposure to, the product in question will cause serious adverse healthconsequences or death.

A class II recall is a situation in which the use of, or exposure to, the productin question may cause temporary adverse health consequences or where thechances of serious adverse health consequences are remote.

The Canadian Food Inspection Agency (CFIA) uses these criteria whendetermining whether to recall lead-contaminated maple syrup.

Lead is hazardous to human health. Prolonged exposure to high levels of leadcan cause damage to the central nervous system, kidneys, and blood. Evensmall amounts of lead can be harmful to infants, young children and pregnantwomen.

Maple syrup with lead contamination in excess of 0.5 parts per million (ppm)is deemed to be in violation of the Canadian Food and Drugs Act. This wouldbe subject to a class II recall at the retail level.

When lead contamination reaches 4 ppm or higher, a class I health risk mayexist, depending on production volume and distribution. Such a risk wouldresult in a class I recall. The product would be removed from the marketplacewith a public warning to consumers through the media advising them not toconsume the affected product. These public warnings are posted on the CFIAWeb site at www.inspection.gc.ca.

Section E.2 – LABEL REQUIREMENTS 49

SECTION E.2 – LABEL REQUIREMENTS (updated October 2011)

E.2.1 Maple Syrup Labelling – Ontario Regulations ___

Maple products produced in non-federally registered Ontario establishments mustmeet grading, packaging, labelling, transporting and sale requirements of OntarioRegulation 119/11 Produce, Honey and Maple Products of the Food Safety andQuality Act, 2001.

Labels must include:(a) the name of the maple product;(b) the name and full address of the packer or the person on whose behalf the maple

product was packed(c) in the case of maple syrup the volume of maple syrup in the container the grade (Ontario No. 1 or Ontario Processing Grade) immediately followed by

the colour class (Extra Light, Light, Medium, Amber, Dark) on consumercontainers or bulk containers being sold or transported directly to a consumer orretail outlet

(d) in the case of maple products other than maple syrup, the net weight of the product(e) its place of origin when a maple product is produced outside Ontario and transported

into Ontario in bulk for packaging and sale in Ontario

In containers with a capacity of 125 ml or less, the volume, grade and colour class are notrequired on the label.

Labels on bulk dispensers where maple syrup is poured into consumer packages at the timeof purchase, need not indicated the volume of maple syrup.

False or misleading information on any label or container of maple syrup or in anyadvertisement for maple product or maple product substitutes is expressly prohibited by O.Reg. 119/11.

In addition to the labeling requirements of O. Reg. 119/11, all food products produced inCanada are subject to requirements of the federal Food and Drugs Act and regulations andthe Consumer Packaging and Labelling Act and regulations.

Product labels should inform those who are handling and/or using the product how to handle,store, process, prepare, and display the product safely and correctly.

The container should also be clearly marked with a permanent, legible code or lot number toallow identification of a specific lot in the event of a recall.

A sample label can be found on page 106A of the Reference Manual.

E.2.2 Maple Syrup Labelling – Canada Regulations _____

Those selling maple syrup outside Ontario, must be federally registered by theCanadian Food Inspection Agency (CFIA). These producers/packers must meet all

Section E.2 – LABEL REQUIREMENTS 50

requirements of the Maple Products Regulations under the Canada AgriculturalProducts Act.

Ontario producers who sell maple syrup in other provinces must be federally registered bythe CFIA and in compliance with a number of federal acts and regulations. CFIA inspectorsverify that registered establishments operate within this legislation.

Maple Products Regulations require that every container of graded maple syrup must bear alabel marked: with the words “maple syrup” and “sirop d’érable”; with the grade name on the same panel as the name of the product and in letters of a

prescribed size; with the name of the colour class in English and French adjacent to the grade name and in

letters of the prescribed size; with a true and correct declaration of net quantity expressed in litres or, where less than

one litre, in millilitres; and with the name and address of the sugar bush establishment, the packing establishment or

the maple syrup shipper establishment or the name and address of the first dealer and theregistration number of the packing establishment.

E.2.3 Maple Syrup Labelling – Out-of-Country Regulations _____

If maple syrup is to be sold in another country, labels must meet regulations of thatcountry. The processing facility must also be federally registered by the CFIA.

Ontario producers who sell maple syrup outside Canada also must be federally registered bythe CFIA and in compliance with the applicable federal legislation.

All food sold in other countries must meet that country’s labelling regulations.

In the United States, Food and Drug Administration regulations require: that maple syrup be derived from concentration and heat treatment of sap of maple trees

and that it contain not less than 66 percent, by weight, of soluble solids derived solelyfrom such sap,

that optional ingredients may include salt, chemical preservatives, and defoaming agents, that the name of the food is “maple sirup” or alternatively, “maple syrup”, each of the ingredients used shall be declared on the label, the label must include the identity of the product, and the name and address of the manufacturer, packer, or distributor must be clearly stated.

Pages 103 – 108A of the Reference Manual provide additional information related to this section.

Section E.3 – DISTRIBUTION RECORDS 51

SECTION E.3 – DISTRIBUTION RECORDS

E.3.1 Distribution Records

Distribution records should be sufficiently complete and accurate so allproducts can be located quickly and totally.

When the Canadian Food Inspection Agency initiates a product recall, it does sobecause it feels there is a risk to consumer heath. Therefore, it is essential that theproduct in question be located quickly and completely. That includes product in thehands of wholesalers, distributors, retailers, and product still held by producers. It isnot necessary to identify individual retail customers.

The distribution record should be product and lot code specific. The distribution listshould include: name of the account, street address, city, province the product name and lot code the type of account (manufacturer, distributor, retailer) contact person at the account telephone number(s), fax number, e-mail address amount and type of product shipped to each account

The list must be complete and easily readable. In the event of a recall, the list must beprovided to the Canadian Food Inspection Agency within 24 hours of the orderedrecall. The distribution records should be kept for a period of time that comfortablyexceeds the shelf life of the maple syrup shipped.

E.3.2 Complaint File

A complaint file is an excellent tool to discover potential quality and foodsafety issues while they are small and manageable.

A complaint file can be a useful tool in identifying quality and food safety issues.

Complaint records should include: the complainant’s name, address, telephone number the problem with the product (chemical taste, allergic reaction, mould, etc) was there any illness or injury involved? product details (package type, size), identifying code does the complainant have a sample of the product? name and address of the store where it was purchased date of purchase has the complaint been referred to anyone else? (CFIA, Health Unit, etc.)

Pages 107 – 109 of the Reference Manual provide additional information related tothis section.

Section F - RECALLS 52

SECTION F.1 – RECALLS

F.1.1 Self-Identified Health Hazards

Producers who suspect they have sold or distributed maple syrup that couldpose a serious risk to consumers are obligated to contact the CFIA.

If a serious health hazard is self-identified (e.g. internal testing indicates lead levels inexcess of 0.5 ppm or from a customer complaint), it is the obligation of the producerto provide the Canadian Food Inspection Agency with pertinent information if theproduct has been sold and/or distributed. This will ensure that all necessaryprocedures are followed to protect public health.

The CFIA reporting number for Ontario is (416) 973-8724. It is in operation from8:00 am until 11:00 pm, seven days a week.

The CFIA will ask for the following information: the reason for the recall e.g. complaints received, illnesses reported, laboratory

results recalled product identification – description of the product, code(s) or lot

number(s) distribution details – number of units packed with their code(s), number

distributed, dates(s) distributed, number remaining in the producer’spossession

names, addresses, contact information of retailer’s and wholesaler’s whererecalled product has been distributed

information on any other product that may also be affected by the same hazard contact information for the reporting producer

If the producer is unable to identify an individual lot or lots, all products may berecalled. Recall of an entire year’s product could have serious economicconsequences for the producer.

F.1.2 Externally Identified Health Hazards

If a producer is unable to identify an individual lot or lots, all products maybe recalled which could result in serious financial losses.

Routine testing and/or inspection by provincial or federal regulatory agencies mayfind health hazards or a food borne illness might be traced back to your product bylocal, provincial, or federal authorities. In this case, the CFIA will initiate the recall.They will ask for the same information required for self-identified recalls.

If a producer is unable to identify an individual lot or lots, all products may berecalled.

Section F - RECALLS 53

F.1.3 Components of an Effective Recall Program

Effective records are necessary to analyze production practices that maycontribute to hazardous product and to identify it for removal from themarket as quickly and completely in the event of a recall.

A recall program should ensure that identified defective product is removed from themarket as efficiently, rapidly, and completely as possible.

For this to happen: Product lots should be clearly identified with a code or mark unique to that lot

(Packaging Record) Comprehensive distribution records should be kept for a period of time that

exceeds the shelf life of the maple syrup (detailed invoices to wholesalecustomers). Retail customers need not be individually identified.

Once the returned defective or suspect product has been returned, this product plusremaining inventory of the same lot(s) should be clearly identified and isolated in adesignated area. All products within the identified code(s) must be accounted for,including everything that has been sold, recalled, and that remaining in inventory.The CFIA will ultimately decide the fate of the recalled product.

Pages 111 – 112 of the Reference Manual provide additional information related tothis section.

Bush Management

Sugar Bush Management 1 2 3 4 5 6 7 8 9 10

Collection

Tapping 1 2 3 4 5 6 7 8 9 10Sap Collection 1 2 3 4 5 6 7 8 9 10

Operations

Water Safety 1 2 3 4 5 6 7 8 9 10Receiving Food and Food Use Materials 1 2 3 4 5 6 7 8 9 10Receiving Non Food Materials 1 2 3 4 5 6 7 8 9 10Sugarhouse Preparation 1 2 3 4 5 6 7 8 9 10Sugarhouse Operation 1 2 3 4 5 6 7 8 9 10Daily Cleaning and Sanitation 1 2 3 4 5 6 7 8 9 10Measuring Devices 1 2 3 4 5 6 7 8 9 10Finishing Syrup 1 2 3 4 5 6 7 8 9 10End-of-Season Cleaning and Sanitation 1 2 3 4 5 6 7 8 9 10Bulk Packaging and Storage 1 2 3 4 5 6 7 8 9 10Retail Packaging and Storage 1 2 3 4 5 6 7 8 9 10

Records

Records/Coding 1 2 3 4 5 6 7 8 9 10Label Requirements 1 2 3 4 5 6 7 8 9 10Distribution Records 1 2 3 4 5 6 7 8 9 10

Recalls

Recalls 1 2 3 4 5 6 7 8 9 10

55

RATE YOUR MAPLE FOOD SAFETY PRACTICES

POOR EXCELLENTGOOD

RREEFFEERREENNCCEEMMAANNUUAALL

Last Updated - October 27, 2011

B.1 Sugar Bush Management ………………………..…...………………1B.1.1 Previous UsesB.1.2 Adjacent UsesB.1.3 Wildlife/Pest ControlB.1.4 Fertilizer/Pesticide ApplicationB.1.5 RoadsB.1.6 Precautions to Protect Aquatic Environment

C.1 Tapping ……………………………………………...……………… 4C.1.1 Drill BitsC.1.2 Drilling Tap HolesC.1.3 Choosing SpilesC.1.4 Sanitizing SpilesC.1.5 Seating SpilesC.1.6 Retapping

C.2 Sap Collection ……………………………………………………. 8C.2.1 Choosing BucketsC.2.2 Low Sap Residency to Reduce LeadC.2.3 Cleaning BucketsC.2.4 Choosing TubingC.2.5 Cleaning TubingC.2.6 Choosing Collection TanksC.2.7 Transportation to SugarhouseC.2.8 Choosing PumpsC.2.9 Filtering

C.2.10 Sap StorageC.2.11 Washing Sap TanksC.2.12 Repairs to Storage Tanks

D.1 Water Safety ……………………………………….……………… 15D.1.1 Health RisksD.1.2 Well MaintenanceD.1.3 Water TestingD.1.4 Water Use Practices

Form 1 - Water Testing Record ……………………………………. 18D.2.1 Receiving Food and Food Use Materials …………...……...………19

D.2.1.1 PackagingD.2.1.2 Sap and SyrupD.2.1.3 Purchase AgreementD.2.1.4 TransportationD.2.1.5 HandlingD.2.1.6 Storage

Form 2A - Receiving Record - Food and Food Use Materials ……….22Maple Syrup Purchase Agreement ……………………………………..23

COLLECTION

OPERATIONS

TABLE OF CONTENTS

REFERENCE MANUAL

BUSH MANAGEMENT

D.2.2 Receiving Non-Food Materials………………..……………………25D.2.2.1 HandlingD.2.2.2 StorageD.2.2.3 Disposal

Form 2B - Receiving Record - Non Food Materials …………………27D.3.1 Sugarhouse Preparation ……………………………………………29

D.3.1.1 Equipment DesignD.3.1.2 Pre-Operations Premises CleaningD.3.1.3 Pre-Operations Equipment CleaningD.3.1.4 Chemical Cleaners and SanitizersD.3.1.5 Mixing Chlorine SolutionsD.3.1.6 Material Safety Data SheetsD.3.1.7 LubricationD.3.1.8 Pest ControlD.3.1.9 Foodstuff Storage

D.3.1.10 Garbage HandlingD.3.1.11 Exterior DebrisD.3.1.12 Rodent TrapsD.3.1.13 RodenticidesD.3.1.14 Dogs and Cats

Form 3 - Sugarhouse Preparation Checklist ………………………... 37D.3.2 Sugarhouse Operation …………………………………………….. 39

D.3.2.1 Heavy Metal ContaminationD.3.2.2 Sap Storage TanksD.3.2.3 Sap FiltersD.3.2.4 Reverse Osmosis MachineD.3.2.5 PreheaterD.3.2.6 Evaporator - Sap (Flue) PanD.3.2.7 Defoamer Use (Processing Aids)D.3.2.8 Evaporator - Syrup PanD.3.2.9 Syrup Filters

D.3.2.10 Finishing Pan/Finishing StoveD.3.2.11 FillerD.3.2.12 Work SurfacesD.3.2.13 FuelsD.3.2.14 Operator Hygiene

D.3.3 Daily Cleaning and Sanitation ………………………………………48D.3.3.1 Cleaning and Sanitation: What's the Difference?D.3.3.2 Sap Storage TanksD.3.3.3 Sap FiltersD.3.3.4 Reverse Osmosis MachineD.3.3.5 PreheaterD.3.3.6 EvaporatorD.3.3.7 Syrup FiltersD.3.3.8 Finishing Pan/StoveD.3.3.9 Filler

D.3.3.10 Work SurfacesD.3.3.11 Sinks/Hand Washing StationsD.3.3.12 Building Sanitation

Form 4A - Daily equipment Cleaning ………………………………. 56Form 4B - Daily Building Cleaning ……………………………………57

TABLE OF CONTENTS

D.3.4 Measuring Devices ………………………………………………… 59D.3.4.1 Importance of Correct BrixD.3.4.2 HydrometerD.3.4.3 HydrothermD.3.4.4 RefractometerD.3.4.5 Thermometer

D.3.5 Finishing Syrup ……………………………………………………. 63D.3.5.1 Boiling Point elevationD.3.5.2 Hydrometer/HydrothermD.3.5.3 Evaporator Automatic Draw-OffD.3.5.4 Finishing Syrup in the EvaporatorD.3.5.5 Finishing Syrup in a Finishing PanD.3.5.6 Filter AidsD.3.5.7 Proper FiltrationD.3.5.8 Sanitation

D.4 End-of-Season Cleaning and Sanitation …………………………….69D.4.1 BucketsD.4.2 Tubing SystemsD.4.3 Extraction PumpsD.4.4 SpilesD.4.5 Sap Storage TanksD.4.6 Sap FiltersD.4.7 Reverse Osmosis MachinesD.4.8 PreheaterD.4.9 Evaporator/Finishing Pans

D.4.10 Syrup FiltersD.4.11 FillerD.4.12 Work Surfaces/Sinks/Utensils/Measuring DevicesD.4.13 Premises

Form 5A - End of Season Cleaning - Bucket Collection System…... 79Form 5B - End of Season Cleaning - Tubing Collection System…….81Form 5C - End of Season Cleaning - Production Equipment ……… 83Form 5D - End of Season Cleaning - Sugarhouse ……….………… 85

D.5 Bulk Packaging and Storage ……………………………………….87D.5.1 Drum/Container SelectionD.5.2 Drum/Container SanitationD.5.3 FillingD.5.4 SamplingD.5.5 Drum IdentificationD.5.6 Storage

Form 6 - Bulk Packaging Record …………………………………….91D.6 Retail Packaging and Storage ………………………………………93

D.6.1 Retail Container SelectionD.6.2 Retail Container SanitationD.6.3 FillingD.6.4 SamplingD.6.5 Retail Container IdentificationD.6.6 Retail Container Storage

Form 7 - Retail Packaging Record ………………………………….. 98

TABLE OF CONTENTS

E.1 Records/Coding …………………………………………………… 99E.1.1 Characteristics of a Good RecordE.1.2 Why Product Identification/Coding Is NecessaryE.1.3 Lot Identification/Coding

E.2 Label Requirements ………………………………………………..103E.2.1 Maple Syrup Labeling - Ontario RegulationsE.2.2 Maple Syrup Labeling - Canada RegulationsE.2.3 Maple Syrup Labeling - Out-of-Country Regulations

E.3 Distribution Records ……………………………………………….107E.3.1 Distribution RecordsE.3.2 Complaint File

Form 8 - Distribution Record ………………………………………..109

F.1 Recalls …………………………………………………………….. 111F.1.1 Self Identified Health HazardsF.1.2 Externally Identified Health HazardsF.1.3 Components of an Effective Recall Program

Sugar Bush ……………………...………..…………………………..113Tapping ……………………………………….…..…………………..115Sap Collection ……………………………….………………………..117Environment (Premises) ………………………………………………..119Operations ………………………...…………………………………..121

RECALLS

SELF-AUDIT

TABLE OF CONTENTS

RECORDS

Section B.1 – SUGAR BUSH MANAGEMENT 1

SECTION B.1 – SUGAR BUSH MANAGEMENT

SUGAR BUSH – Good Agricultural Practices1. Identify and clean up garbage dumps and other toxic debris in the sugar bush.2. Test soil, plant tissue, and sap from sugar bushes located in polluted areas.3. Wildlife repellants may contaminate sap.4. Use fertilizers and pesticides in a sugar bush only under professional guidance.5. Minimize bush road dust and/or mud.6. Dispose of waste in an environmentally friendly manner.

B.1.1 Previous Uses

Food Safety Hazard – Chemical – absorption of toxic chemicals and/or heavy metals by tree roots

Bush areas are sometimes used to dump farm wastes such as empty chemical or pesticidecontainers, unsaleable maple products, or other farm trash. Harmful chemicals may enter thesoil and/or water from these dumps. Any trash that could be harmful to the environmentshould be taken to a Ministry of the Environment approved waste disposal site.

It is very unlikely that the bush is growing on an old landfill or toxic waste site containingheavy metals or other toxic substances. However, if it is, tree roots may absorb thesesubstances. A 1997 project at Dartmouth College measured 0.51 parts per billion of lead insap collected from trees growing in soil with a high lead concentration. If there are any bushsite doubts, producers should consult an environmental expert.

B.1.2 Adjacent Uses

Food Safety Hazard – Biological – coliforms/E. coli from domestic animals in bush picked up by equipment

and/or human traffic can cross-contaminate sap gathering equipment Chemical – absorption of toxic and/or heavy chemicals by tree roots

Atmospheric dust, smoke, odours, exhaust emissions, or pesticide residues may contaminatesoils located near industrial plants, major highways, or areas of heavy pesticide use. M.A.Adam’s 1991 scientific paper, Environmental Exposure to Lead, suggested that soil nearroads may contain 10 – 500 ppm more lead than other soils in the same area.

A study by the Proctor Maple Research Center at the University of Vermont suggests that sapcan contain two to 10 parts per billion of root absorbed lead. They suggest that more data isneeded to confirm lead levels in sap. Most soils contain insignificant amounts of chemicalcontaminants so tree absorbed contaminants should not be a concern in most areas.

In polluted areas, producers may wish to have their soils and/or sap tested for contamination.

Section B.1 – SUGAR BUSH MANAGEMENT 2

Road salt may be a problem with trees beside heavily traveled and salted roads. Salt depositedon the soil by suspended atmospheric particles that is absorbed through the tree’s roots maycause off-flavoured sap and maple syrup. Producers should be aware of this possibility and, iffeasible, process this sap separately.

Harmful fecal bacteria left by grazing livestock or from manure seepage from nearby manurestorage or livestock operations can be picked up by equipment and/or human traffic. Eithercan inadvertently cross-contaminate sap gathering equipment with micoorganisms.

B.1.3 Wildlife/Pest Control

Food Safety Hazard – Biological – coliforms/E. coli from wildlife picked up by equipment and/or human traffic

can cross-contaminate sap gathering equipment or can be deposited directly intoinadequately covered buckets

Chemical – chemical pest repellants can contaminate sap

Keeping wildlife out of sugar bushes is impossible. However, squirrels, birds, and deer cancontaminate uncovered sap buckets.

Squirrels like to chew on plastic tubing, especially that containing chemical residues. Someproducers use one or two snags per hectare to encourage nesting of natural predators ofsquirrels. A number of squirrel repellants have been tried but none have been very successful.Producers should refrain from using repellants that inevitably get into the sap where they canbe a chemical food safety hazard and/or cause off-flavours.

B.1.4 Fertilizer/Pesticide Application

Food Safety Hazard – Chemical – residues from chemical or organic fertilizers or pesticides used in the bush

picked up by equipment and/or human traffic can cross-contaminate sap gatheringequipment

Chemical fertilizers are sometimes used to help get young trees established. Pesticides areoccasionally used for weed and insect control in maple orchards or sugar bushes. Because ofthe potential for chemical contamination, fertilizers and/or pesticides should be used onlyunder the guidance of a forestry specialist/professional.

B.1.5 Roads

Food Safety Hazard – Physical – road dust created by motorized equipment and/or dirt picked up by equipment

and/or human traffic can cross-contaminate sap in inadequately covered buckets

A good road system will permit sap collection, but minimize dust and mud that cancontaminate sap. Roads should be suitably surfaced and graded.

Section B.1 – SUGAR BUSH MANAGEMENT 3

When constructing roads, try to follow slope contours, avoid wet areas, install culverts orditches for drainage where necessary, and use crushed stone or gravel in muddy areas. Driveslowly and carefully to minimize dust and/or mud.

B.1.6 Precautions to Protect Aquatic Environment

Food Safety Hazard – Chemical – chemical wastes dumped in the bush can be absorbed by tree roots or

contaminate soil or water

Producers should be aware that the Ministry of the Environment (MOE) takes their mandateto protect the environment very seriously. Those caught polluting may be charged underprovisions of the Environmental Protection Act and, if convicted, may be required to paylarge fines.

To protect the soil and water, solid and liquid waste must be disposed of in a manner thatmeets MOE regulations. For example, chemicals such as chlorine must not be allowed to runinto streams where they can kill fish.

Applicable Records – See Sugar Bush self-audit form at the back of this Reference Manual.

Technical aspects of sugar bush management are outlined in detail in publicationssuch as the North American Maple Syrup Producers’ Manual. Producers who wishspecific sugar bush management guidance should contact an OMAF forestryspecialist.

Section C.1 – TAPPING 8

SECTION C.1 – TAPPING

TAPPING - GOOD MANUFACTURING PRACTICES1. Use only sharp, properly cleaned and sanitized drill bits.2. Use only approved sanitizers in angled tap holes drilled into healthy trees.3. Replace tin and terneplate spiles with aluminum, stainless steel, or food grade

plastic.4. Properly clean, sanitize, and rinse spiles before installation.5. In some circumstances, discard first run sap.6. Avoid retapping.

C.1.1 Drill Bits

Food Safety Hazard - Chemical - chemical residues from washing solutions and/or sanitizers

Prior to use, drill bits should be washed with detergent, placed in a chlorine solution (1 partunscented household bleach at 5.25 percent sodium hypochlorite to 40 to 100 parts water) forseveral minutes, and be adequately rinsed. Rinsing once is good, twice is better, and triplerinsing is ideal. When chlorine is used, the use of litmus paper to test for residues is highlyrecommended.

Carry an adequate supply of sharp, sanitized bits to the bush in a sanitized pail. To preventmicrobial cross-contamination after drilling into discoloured or defective wood or after the bitcomes into contact with the ground, the drill bit should be sanitized. Field sanitation is a nearimpossibility so very hot water, steam, a chlorine solution, or denatured alcohol should be usedto sanitize drill bits at the sugarhouse. Adequately rinsing with potable water should alwaysfollow sanitation. Producers should use their best judgment as to when bit sanitation is required.

Never use dull drill bits. The use of sharp bits minimizes bark and/or wood residue in the taphole. A smooth, round hole also permits better seating of the spile in which minimizes sapleakage, improves vacuum in pumping systems, and decreases the potential for microorganismgrowth in the tap hole. Microorganism growth is a major contributor to darker syrup andundesirable flavours.

C.1.2 Drilling Tap Holes

Food Safety Hazard - Biological - Microorganisms from unhealthy, diseased, or insect infested trees; bacteria,

yeast, or moulds growing in sap in improperly drained holes Chemical - residues from tap holes disinfectants Physical - wood debris from drilling

Section C.1 – TAPPING 9

To avoid microbial contamination of the sap, do not tap into decayed, discoloured, stained,diseased, insect-infested, or damaged wood. To reduce the likelihood of tapping into stainedwood, drill tap holes only to a depth of 2.5 to 5.0 centimetres (1-2 inches) inside the bark line.Follow published tapping guidelines for healthy and stressed trees. Sap from unhealthy and low-vigour trees sometimes produces off-flavoured, discoloured syrup.

Should it be necessary to flush debris from the tap hole, use distilled water. Do not risk microbialcontamination by blowing into the tap hole.

Tap holes should be angled approximately 10 degrees. Proper drainage prevents sap fromcollecting in the tap hole where microorganisms (bacteria, yeasts, and fungi) can grow or sap canfreeze and loosen the spile.

All products used to control microorganisms in the tap holes are considered disinfectants andmust be registered under the Pest Control Products Act (PCPA) and Regulations. Denaturedalcohol (ADQ 2J) is a registered product. A chlorine solution is sometimes used as a tap holedisinfectant. However, pending further research, the use of tap hole disinfectants in Ontario isstrongly discouraged. There is growing speculation that disinfectants are harmful to tree healthand a contributor to off-flavour sap. Some U.S. states, including Maine, do not allow the use ofdenatured alcohol in tap holes.

In the past, paraformaldehyde pellets have been used to retard microbial growth in tap holes.This pesticide is no longer registered under the Act, so its use is illegal. Maple syrup found tocontain paraformaldehyde will be detained by the CFIA.

The List of Registered and/or Accepted Products in Maple Syrup Production prepared by theQuality Committee of Quebec Filière acéricole may be found at: http://www.agr.gouv.qc.ca. TheCanadian Food Inspection Agency also lists pest control products in their Reference Listingunder Materials used for collection, processing and storage of maple products at:http://active.inspection.gc.ca/scripts/fssa/reference/reference.asp?lang=e

C.1.3 Choosing Spiles

Food Safety Hazard - Chemical - lead from tin and terneplate; rust and other corrosion

Old tin or terneplate spiles can contribute up to 1.7 ppm of lead to sap. In addition, rusty orcorroded spiles can contaminate sap with zinc, rust, and other residues that produce metallic off-flavours in syrup. Ideally, spiles should be aluminum, stainless steel, or food grade plastic. Oldspiles should be replaced as quickly as possible.

A useful guideline when purchasing maple equipment is the Standards of Maple EquipmentIntended for Use in the Production of Maple Syrup. It was prepared by Les Manufacturiersd'Equipement Acéricoles (LMEA). Producers who attended the 2002 BMP Seminars will have acopy of this document.

Section C.1 – TAPPING 10

C.1.4 Sanitizing Spiles

Food Safety Hazard - Biological - microbial contamination from unclean spiles Chemical - chemical residues from washing solutions and/or sanitizers

Prior to use, clean, rust-free spiles should be sanitized in boiling water, with steam, or with achlorine or denatured alcohol (ADQ-2J) solution. Chemical contact time of two minutes isconsidered sufficient to reduce pathogen populations to an acceptable level when the surface isfree of organic material. Properly sanitized spiles discourage microbial growth that can result inoff-flavoured and off-coloured syrup. Sanitized spiles should be rinsed well with potable water toremove chemical residues that may contaminate sap and/or be detrimental to the health of thetree. Litmus paper may be used to test for chlorine residues.

Transportation of spiles to the sugar bush should be in a sanitized pail. Some producers carryalcohol wipes to sanitize spiles immediately before they are inserted in the tap holes. Alcoholwipes may also be used to clean drill bits.

Spiles left in the sugarbush year round should be cleaned with a spile brush and sanitized with analcohol wipe prior to installation.

C.1.5 Seating Spiles

Food Safety Hazard - Biological - microorganisms from too loose seating of spiles; microorganisms from

contamination by dirty hands and installation equipment. Chemical - cleaner and/or sanitizer residues

Sanitized spiles should be seated firmly, but carefully, into freshly drilled tap holes. Spiles mustbe sealed tight enough to prevent sap and air leakage (which encourages microbial growth) butnot so tight that tree bark might split.

Spile design can be a factor in achieving a proper fit. The newer, smaller diameter spiles (5/16inch and 19/64 inch) are thought to fit tighter than older, larger diameter spiles. Tap hole splittingis more likely when trees are frozen. If tapping frozen trees is necessary, ues extreme care.

In certain circumstances (e.g. there is doubt that all chlorine residue has been rinsed fromtubing), the first sap should be discarded. This is a management decision and is often notnecessary.

C.1.6 Retapping

Food Safety Hazard - Biological - microorganism growth encouraged by warm weather

On occasion, there may be excessive microbial growth in tap holes because of prolonged warmweather. This reduces sap quality and can reduce or stop sap flow. Because retapping isconsidered detrimental to tree health, some growers resort to reaming tap holes. While less

Section C.1 – TAPPING 11

harmful to the tree, it seldom has the desired effect of removing enough microbial growth torestore sap quality and quantity.

None of these practices are recommended.

Applicable Records: See Tapping self-audit form at the back of this manual.

Technical aspects of tapping are outlined in detail in publicationssuch as the North American Maple Syrup Producers' Manual.

Section C.2 – SAP COLLECTION 8

SECTION C.2 – SAP COLLECTION

SAP COLLECTION – GOOD MANUFACTURING PRACTICES1. Replace tin, terneplate, galvanized, and corroded buckets with aluminum or food

grade plastic.2. Gather sap every day to reduce lead leaching into sap from old tin pails.3. Clean and rinse buckets with potable water or steam.4. Use food grade polyethylene collection tubing and fittings.5. Thoroughly flush permanently installed translucent polyethylene tubing before

season begins. Take down old, dirty tubing or PVC tubing to clean effectively.6. Collection tanks should be constructed of food grade plastic, stainless steel, or

fiberglass lined steel.7. Tightly close transfer tank during sap transportation to prevent physical

contamination.8. Avoid unnecessary pumping with bronze/brass gear transfer pumps.9. Use only clean, dry, residue-free filters to remove microbes from sap.10. Locate reflective, tightly covered sap storage tanks in a cool, secure location.11. Wash sap storage tanks frequently without chemical cleaners.12. Use only lead-free solder for equipment repairs.

C.2.1 Choosing Buckets

Food Safety Hazard – Chemical – lead and other heavy metals; hazardous chemicals from previous uses

Lead soldered tin and galvanized buckets contribute significant levels of lead to sap, as doterneplate buckets (an alloy coating of three or four parts lead to one part tin). Research atCornell University found that buckets with terneplate bottoms and old tin buckets added 0.8– 3.0 parts per million of lead to sap.

Old metal buckets containing lead, lead solder, lead containing paint, or rust should bereplaced as quickly as possible with aluminum or food grade plastic buckets manufacturedspecifically for maple sap collection.

No equipment used to gather sap should have been previously used to hold hazardousmaterials. No collection equipment should be constructed from recycled materials. Recycledmaterials may contain contaminants. Buckets previously used for other food products (e.g.olives, peanut oil) can impart undesirable flavours to the sap.

Every bucket should have a close fitting cover to keep rain and debris out of the sap. Rainreduces the efficiency of the evaporator and debris may create microbial contaminationand/or off-flavoured sap.

Section C.2 – SAP COLLECTION 9

C.2.2 Low Sap Residency to Reduce Lead

Food Safety Hazard – Chemical – lead

There is some good news for those with older buckets. Altering collection practices can helplower sap lead levels even when old buckets are used.

Research shows that lead from lead containing buckets begins to leach into the sap within afew hours of contact. Therefore, the longer sap stays in old buckets that contain lead thehigher the level of lead that is absorbed into the sap. In addition, the less time sap spends inthe bucket, the lower the rate of microbial growth, and the higher the potential for highquality syrup

Ideally, sap should be gathered from buckets every day, even on low flow days. However,daily gathering may be impractical on very cold, low flow days and/or when sap is frozen inthe buckets. Under these circumstances, producers should use their best judgment.

The best long-term solution to reducing lead during sap gathering is replacement of oldbuckets with aluminum or food grade plastic.

C.2.3 Cleaning Buckets

Food Safety Hazard – Biological – microbial growth in sap left from incomplete season-end cleaning Chemical – cleaner and/or sanitizer residues

Cleaning and rinsing water must be potable (meet safe drinking water standards) or it cancontaminate rather than clean. Water should be tested regularly. Condensate water created inprocessing operations and filtrate from reverse osmosis machines are normally excellentquality water that can be used for cleaning.

Prior to use, all buckets should be washed with hot water or steam cleaned, rinsed with ableach solution (1 part bleach to 40 to 100 parts water), and rinsed adequately with potablewater to remove the chlorine. The use of litmus paper to test for the presence of chlorineresidues is recommended. Chlorine test (litmus) strips may be purchased from mapleequipment dealers or from pool supply stores.

If there is a significant warm weather break in the sap run during the season, the same bucketcleaning procedure may be needed. Buckets containing spoiled sap must be thoroughlycleaned and rinsed to prevent contamination of sap collected later.

C.2.4 Choosing Tubing

Food Safety Hazard – Biological – microbial growth encouraged by coloured tubing and/or improper tube

installation and/or leaking tubing Chemical – residues from tubing not approved for maple sap use Physical – tubing containing manufacturing or other debris

Section C.2 – SAP COLLECTION 10

Food grade clear (translucent) polyethylene is the preferred type of tubing and is CanadianFood Inspection Agency approved. (Reference Listing of Accepted Construction Materials,Packaging Materials and Non-Food Chemical Products – Materials used for collection andstorage of maple products) It should always be used in permanent installations. Clearpolyethylene has smooth, easy to clean, interior walls. Because of its rigidity, there is lesstubing sag and less potential for microbial growth in sap pockets.

PVC (polyvinyl chloride) tubing should be used only in temporary installations that will betaken down for annual cleaning. Microbial growth on the more porous interior walls of PVCtubing cannot be effectively removed by in-place flushing.

Caution is advised when using black polyethylene pipe in above ground installations. Blackattracts heat from sunshine, warming sap, and encouraging microbial growth. Black lines canbe painted using white latex paint and a paint mitt. Where there is significant potential for in-line freezing, the use of coloured lines may be considered.

Use of tubing made from recycled material is not recommended. Often the composition ofrecycled material is unknown so there is a higher risk of sap contamination. Tubing withholes or obvious contamination should not be used. As a minimum requirement, tubingshould be designed to carry drinking water.

Worn out tubing should be replaced only with CFIA approved food grade tubing. Translucentpolyethylene is highly recommended. Replacement fittings should be constructed of foodgrade plastic or stainless steel.

Tight, straight, downhill tubing encourages proper sap flow in collection lines and increasescleaning effectiveness. Sap that remains in the tubing for extended periods of time increasesthe potential for contamination by microorganisms. Once bacteria are present inside tubing,they multiply rapidly. This causes sap contamination and can obstruct sap flow.

A list of CFIA approved materials and products (tubing, piping, spouts, and fittings) used forcollection, storage and processing of maple products can be found at the CFIA’s ReferenceListing web site at http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml.

C.2.5 Cleaning Tubing

Food Safety Hazard – Biological – microbial growth in sap left by incomplete season-end cleaning Chemical – cleaner and/or sanitizer residues; oil from air compressors Physical – extraneous material in tubing

Clean tubing and prompt sap processing is a far more effective way to produce safe, highquality syrup than any later corrective action taken to remove microorganisms.

To remove any residues or microbial growth accumulated during the off-season, permanenttubing systems should be re-cleaned, rinsed, and drained before the sap run begins. Thisprocedure is often performed in the autumn.

Since sap is made up mostly of sugars, and since sugars are water soluble, it should bepossible to remove most sap residue by rinsing with a sufficient pressure and volume of

Section C.2 – SAP COLLECTION 11

water. However, even aggressive in-place rinsing is often not enough to remove all bacteriathat stick to the inside wall of old, dirty tubing or PVC tubing. This tubing must be takendown and soaked in a wash tank for effective cleaning. As tubing ages, natural deteriorationof the inner tubing surface makes removal of microbial growth increasingly more difficult. A10-15 year replacement cycle for all tubing is suggested.

A turbulent air/water mixture (4 parts air:1 part water) pumped through polyethylene tubingcleans most effectively. Air compressors should be “oil-less” so lubricating oil does notcontaminate the air. Air filters on standard compressors may remove a portion of the oilvapour but do not guarantee freedom from off-flavours.

Regardless of the flushing or rinsing system used, care must be taken to ensure that solutiontravels all the way through the system. This includes all main lines, laterals, drop lines,fittings and valves.

Unscented chlorine is the most commonly used sanitizer for sap tubing in a 500 ppm washsolution. However, chlorine should be used only if it can be effectively flushed from thetubing with potable water. Chlorine residues can cause off-flavour sap contamination, as wellas attracting gnawing squirrels. Use a litmus test to check for chlorine residues.

Food grade hydrogen peroxide has shown promise as an alternative sanitizer to chlorine.Although it is not registered for use in maple operations in Canada, temporary permissionwas granted for use during the 2003 production season. Producers are advised to check itsregulatory status before using.

Phosphoric acid is primarily a cleaning agent rather than a sanitizer. Solutions must be left inthe tubing for at least four hours to be effective. It can be very corrosive to aluminum andgalvanized steel surfaces. As with any cleaner/sanitizer, rinsing the system with plenty ofpotable water to remove residues is very important.

Sometimes there is a significant warm weather break in the sap run. This may cause sap inthe tubing to become contaminated with microbial growth. At this point, the producer mustdecide whether to use the cleaning procedure described above or simply to cease collectionfor the season. When in-season cleaning takes place, do not use chemicals that cancontaminate sap and potentially damage trees.

C.2.6 Choosing Collection Tanks

Food Safety Hazard – Chemical – lead and/or zinc; corrosion which also releases heavy metals

Collection tanks should be constructed of food grade plastic, stainless steel, or fiberglasslined steel and should be light coloured to reflect heat-creating sunlight. They should havecovers. Used tanks should have been used only in food applications. Rusted tanks should betaken out of service.

Galvanized tanks can contribute zinc to maple syrup. Lead soldered galvanized tanks cancontribute both lead and zinc to maple syrup. Galvanizing is a thin coat of zinc applied byelectrolysis or hot dipping. Slightly acidic sap (pH 3.4 – 6.6), as well as acidic cleaners and

Section C.2 – SAP COLLECTION 12

sanitizers, cause a chemical reaction that dissolves the zinc which releases it into the sap.When the same chemical reaction takes place in galvanized tanks with lead solder, both zincand lead are released into the sap. Although the health hazards from zinc in maple syrup canbe considered insignificant, as a heavy metal, its uncontrolled addition to food should beavoided when possible. The negative health hazards of lead accumulation in the human bodyare well documented. Therefore, the less sap exposure time to these tanks, the less likelihoodthat lead and/or zinc will find their way into the sap.

When temperatures are warm, the rate of metals leaching into sap is even higher. Keeping thesap cool will help, but low sap residency time in these tanks is still the most effective way toreduce lead and zinc contamination.

Although the CFIA currently has one approved epoxy coating for use in maple storage andholding tanks, painting corroded buckets and/or tanks should be approached with greatcaution. For painting to be effective, corroded surfaces must be carefully prepared by sandblasting or an acid bath so that all loose paint and rust is fully removed. Food grade paintmust then be applied according to the manufacturer’s directions. The cost of proper surfacepreparation and coating application generally exceeds the value of the equipment beingresurfaced.

OMAF does not recommend painting rusted buckets or tanks. If painting is attempted, useonly CFIA approved coatings. All other paint will pass on an oily off-flavour to the sap.Instead of painting, corroded containers should be replaced as soon as possible.

Check http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml Reference Listing ofAccepted Construction Materials, Packaging Materials and Non-Food Chemical Products –Materials used for collection and storage of maple products for a list of approved coatings.Only coatings approved for use on maple equipment may be used for maple equipment.

C.2.7 Transportation to Sugarhouse

Food Safety Hazard – Physical – dust and dirt created by transportation equipment

During transportation to the sugarhouse, transport tanks should be tightly sealed to prevententry of physical contaminants such as dust and dirt.

Particles from diesel exhausts can also drift into improperly covered tanks. Petroleum basedresidues can easily impart off-flavours into the sap.

C.2.8 Choosing Pumps

Food Safety Hazard – Chemical – lead

Bronze is an alloy that contains up to three percent lead. Bronze gear transfer pumps cancontribute small amounts of lead to sap when sap is pumped excessively. A Quebec Ministryof Agriculture, Fisheries, and Food study indicates a 300 percent increase in leadconcentration during six minutes of contact with a brass gear transfer pump. During normal

Section C.2 – SAP COLLECTION 13

pumping, contact time between bronze (or brass) gears and sap should be only a split secondso lead transfer should be insignificant. Avoid unnecessary pumping.

A vacuum pumping system is more desirable because sap does not contact a pump. Foodgrade diaphram or centrifugal pumps may also be used. Gravity transfer is free of mechanicaldevices but not always practical.

C.2.9 Filtering

Food Safety Hazard – Biological – dirty filters act as an entry point for microbes into the sap Chemical – cleaner and/or sanitizer residues

During transfer, filters are sometimes used to remove microorganism and/or physicalcontaminants from the sap. The decision whether or not to filter often depends on thetemperature. Warm temperatures encourage microbial growth. Higher microbial populationscan create cloudy sap, cause shorter storage life, and result in lower quality syrup.

Clean, residue free bag type Orlon® fibre, pool type, or disposable paper filters may be used.The use of dirty filters can introduce microbes into previously uncontaminated sap. Greatcare should be taken to ensure these filters are contamination-free.

Boil cloth filters, rinse and air dry between uses. New filters should be boiled in clean waterbefore use. Never use detergent or chlorine that can leave a chemical residue. Air dry, whenpossible. Wringing, to help speed drying, can break fibres which lessens filter effectiveness,and shortens their useful life.

For maximum efficiency, filters should be changed often. Worn filters that no longer meetmanufacturer’s specifications should be discarded. Often, trying to maximize filter liferesults in using filters past their useful life. Discard filters too early rather than too late.

A relatively new development to decrease the number of microorganisms in sap is the use ofin-line ultraviolet lights. Although effective in killing microbes, ultraviolet light can causepermanent eye damage. It should only be used in in-line applications and should never besuspended over sap storage tanks where eye damage could occur.

C.2.10 Sap Storage

Food Safety Hazard – Biological – microbial growth encouraged by a warm environment Chemical – cleaner and/or sanitizer residues Physical – dust or other foreign material allowed entry by inadequate cover

Ideally, there should be two storage tanks at the sugarhouse – each with enough capacity forone day’s sap run. While one tank is being filled with fresh sap, the other tank can becleaned. Such an arrangement also simplifies record keeping for daily batches and allowsflexibility in filtering and refiltering before processing.

Sap storage tanks should be located in a cool area to slow microbial growth. They shouldnever be located adjacent to the evaporator. Tanks may be placed on the shaded side of the

Section C.2 – SAP COLLECTION 14

building, in a separate room away from the evaporator, or in a building separate from thesugarhouse. There should be adequate space around the tanks to allow for good aircirculation to lessen the possibility of heat buildup. Outside tanks should be white or silvercoloured to reflect heat. Covers should be tight fitting to prevent contamination by foreignmaterials such as dust or rain.

Some producers use underground tanks, while others utilize storage tanks in the sugarbush aswell as at the sugarhouse. The storage tank area and/or the storage tanks themselves shouldbe secured in such a way that there is no risk of intentional sap contamination by intruders.

C.2.11 Washing Sap Tanks

Food Safety Hazard – Biological – microbial growth in sap left by inadequate cleaning Chemical – cleaner and/or sanitizer residues

Sap tanks should allow easy access for cleaning. Tanks should have large doors or easy-to-remove tops. The end of the tank opposite the drain should be elevated enough to allowcomplete drainage of the tank. The inside should be smooth, non-porous, and be free ofirregular areas that are difficult to clean.

Ideally, every time a tank is emptied, it should be cleaned with water. Delayed cleaning oftenresults in formation of a thin layer of microbes (biofilm) which is difficult to remove.However, when microbial growth is slow during cold temperatures, some producers maychoose a more relaxed cleaning schedule.

In addition to water, a fibre brush may be used to assist cleaning. Never use acid cleaningchemicals to clean storage tanks. Although not usually necessary, if a chlorine sanitizer isused, the tank should be adequately rinsed with potable water before refilling. Chlorineresidues can create off-flavours in the syrup and/or damage the tank interior especially if it istin or galvanized. When using chlorine in enclosed spaces, be very careful not to inhalechlorine fumes.

C.2.12 Repairs to Storage Tanks

Food Safety Hazard – Chemical – lead

Should repairs or maintenance be required, use only food grade materials. Never, under anycircumstance, use solder containing lead. Lead free solder is more difficult to work with andmay require a professional tradesman.

Applicable Records: See Sap Collection self-audit form at the back of this manual.

Technical aspects of sap collection and transfer are outlined in detail in publicationssuch as the North American Maple Syrup Producers’ Manual or the Maintenance ofSanitary Tubing Collection Systems in Modern Sugar Bushes technical bulletin.

Section D.1 – WATER SAFETY 15

SECTION D.1 – WATER SAFETY

WATER – GOOD AGRICULTURAL PRACTICES

1. Water may contain microbiological, chemical, and physical contaminants.2. Wells must be properly maintained to prevent contamination.3. For your own safety and for the quality of your product, test water regularly.4. Prevent cross-contamination between potable and non-potable water.

D.1.1 Health Risks

Food Safety Hazard – Biological – E. coli, coliforms, associated harmful bacteria, viruses, protozoa Chemical – nitrates, pesticide residues, road salt, heavy metals including lead Physical – soil as turbidity

Water quality is a very important element in food safety. Factors affecting water qualityinclude microbiological, chemical, and physical. All can cause adverse health effects.

The microbial quality of water is most important because microbes can spread many diseasesif they are present in water. Chemicals, such as pesticides or nitrates, sometimes found inwater can be potentially toxic. Physical characteristics including colour, odour, taste,temperature, and turbidity are primarily aesthetic and pose very small health risks.

The April 2002 Summary of Guidelines for Canadian Drinking Water Quality can be foundat: http://www.ccme.ca/assets/pdf/e3_summ.pdf. The Ontario Ministry of the Environmentwebsite at: http://www.ene.gov.on.ca outlines recent changes to Ontario’s drinking waterregulations.

In the production of maple syrup, most surfaces are sterilized by boiling sap or syrup that killsmicrobial pathogens. This does not eliminate the necessity of using good quality, potablewater for cleaning, rinsing, and hand washing.

Water can contain heavy metals, pesticide residues, nitrates from septic systems, manure orfertilizers or road salt, all of which can pose health issues. Water systems installed before1950 often used lead pipes. Newer systems may have used lead solder that leaches into thewater until a protective oxide layer forms naturally on the inside of the pipes.

Off-coloured, turbid water or water with odours are also potential causes of off-flavouredsyrup, as are the minerals found in hard water.

Water used for cleaning and rinsing must be potable (meet safe drinking water standards) orit will contaminate rather than clean. Water should be tested regularly for E. coli andcoliforms. The reading for E coli must be zero (0). For coliforms, it must be five (5) or less tobe considered safe for use. Local health units will perform this service for free forhomeowners but not for commercial business ventures.

Section D.1 – WATER SAFETY 16

Condensate water created in processing operations and filtrate from reverse osmosismachines are normally excellent quality water that can be used for cleaning. However, eventhis water should be tested for chemical and biological contamination.

D.1.2 Well Maintenance

Food Safety Hazard – Biological – E. coli, coliforms, associated harmful bacteria, viruses, protozoa Chemical – nitrates, pesticide residues, road salt, heavy metals including lead Physical – soil as turbidity

Surface water is more likely to be contaminated than ground water. However, improper careof drilled or dug wells can result in bacterial and/or chemical contamination of wells.

The Ontario Ministry of the Environment has published a series of fact sheets describingproper construction and maintenance of wells. Three titled, The protection of water quality inbored and dug wells, The protection of water quality in drilled wells, and Important factsabout water well construction are included in the Resource Guide of this manual. More MOEinformation is available at http://www.ene.gov.on.ca/envision/water/wells.htm.

D.1.3 Water Testing

Food Safety Hazard – Biological – E. coli, coliforms, associated harmful bacteria, viruses, protozoa Chemical – nitrates, pesticide residues, road salt, heavy metals including lead Physical – soil as turbidity

Water should be tested regularly. The Ontario Ministry of Health and Long-Term Carerecommends testing water for bacteria at least three times per year. For rural homeowners,there is no cost for this service. Instructions on proper sampling techniques are included withthe sample bottles that are available at your local health unit office. Retain reports.

The location and telephone number of your local Health Unit is listed in the blue pages ofyour local telephone directory. A list of all Ontario municipal health units may be found athttp://www.health.gov.on.ca/english/public/contact/phu/phuloc_dt.html.

Private laboratories also perform water analysis for a fee in the $25 to $30 range.

Even if producers conclude that substandard water is unlikely to have an adverse effect on thesafety and/or the quality of their maple syrup, for their own personal safety and for thesafety of their families, it should not be used.

The laboratory water analysis report measures the levels of coliforms and E.coli. Both areindicator organisms – if these bacteria are present, then other harmful bacterial could bepresent. The E. coli population may also include E. coli 0157:H7 which may cause severekidney damage or even death.

If the coliform total is 5 or less cfu/g and there are zero E. coli cfu/g, the water isconsidered safe.

Section D.1 – WATER SAFETY 17

If the coliform level is 6 cfu/g or more and the E. coli cfu/g is zero, the water shouldbe considered unsafe. Reasons should be investigated and corrective actions taken.

If there are any E. coli, regardless of the coliform count, the water must be consideredunsafe to drink and corrective action must be taken immediately. Your local healthunit will give directions as to what to do in this situation.

The Ontario Federation of Agriculture offers five well water testing packages at discountedrates. The packages include those for Metals and Minerals, Gasoline and Solvents, Pesticides,Oil and Diesel, and Bacteria. The Metals and Minerals test is recommended every two years.It incorporates 54 different tests for a fee of $100. Contact the OFA at (416) 485-3333 or athttp://ofa.on.ca for more information and pricing of individual packages.

D.1.4 Water Use Practices

Food Safety Hazard – Biological – E. coli, coliforms, associated harmful bacteria, viruses, protozoa Chemical – nitrates, pesticide residues, road salt, heavy metals including lead Physical – soil as turbidity

Care should be taken to ensure there is no cross-contamination between water used in maplesyrup processing (potable water) and that used for non-processing activities such as toilets(non-potable water). These water supply systems should not be cross-connected in any way.

All hoses and taps supplying potable water should have backflow devices to preventsiphoning of non-potable water into the potable water supply used for cleaning and processingpurposes.

Condensate resulting from boiling operations is an excellent source of water. Filtrate from areverse osmosis machine may also be used. When water is stored for future use, it must beprotected against contamination (e.g. stored in a suitable clean container and covered).

When possible, a sink with hot and cold running water should be available in the sugarhousefor washing dismantled equipment parts and for hand washing. The drain should be trappedand part of a drainage system that is completely separate from the potable water supply.

If water bacterial treatment chemicals are used, they must be included in the ReferenceListing of Accepted Construction Materials, Packaging Materials and Non-Food ChemicalProducts from the CFIA http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml. Themost common water treatment is chlorination. Improperly treated water (i.e. too highchemical concentration) can also be a source of contamination and off-flavours in maplesyrup. To ensure that chemical treatment levels are correct, use a chlorine test kit to monitorconcentration levels.

Water may also be treated for bacteria with an ultraviolet light, by distilling, with anozonator, or by passing it through an activated charcoal filter.

Applicable Records: Form 1 - Water Testing Record

For the Year ____________

BAC

TERIA

L

Testing LaboratoryD

ate Sampled

Sampled By

Total Coliform

E. coliA

ction Taken

AD

DITIO

NA

L TESTS

Testing LaboratoryD

ate Sampled

Action Taken

Com

ments:

Form 1: W

ATER

TESTING

REC

OR

D(w

ith test results attached)

Results

Section D.2 – RECEIVING SUPPLIES 19

SECTION D.2.1 – RECEIVING FOOD and FOOD USE MATERIALS

RECEIVING SUPPLIES – GOOD MANUFACTURING PRACTICES1. Visually inspect all incoming packaging supplies for damage and contaminants.2. Analyze sap and syrup supplied by others for contaminants.3. When purchasing sap or syrup, consider a purchase agreement to reduce risk.

Process separately and clearly identify.4. Transport food related products only in clean, enclosed vehicles5. Be careful not to damage or contaminate products in handling.6. Store food and non-food materials separately away from the processing area.

D.2.1.1 Packaging

Food Safety Hazard – Biological – damaged packaging could allow entry of yeast and moulds Chemical – damaged packaging could allow entry of heavy metals including lead,

cleaning and sanitizing chemical residues, and other chemical residues includingpesticides

Physical – damaged packaging could allow entry of metal, glass or other hazardousextraneous material

All packaging material should be visually inspected for damage and contamination. Anythingdamaged or contaminated with yeast or mould growth, or containing metal, glass or otherhazardous extraneous material should not be accepted. However, any contaminated productthat is accepted must be clearly marked and stored in an area totally separate from acceptableproduct in order to prevent unintentional use.

All packaging and other materials used must be approved by the CFIA for use with mapleproducts. The CFIA Reference web site for packaging materials is:http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml.

D.2.1.2. Sap and Syrup

Food Safety Hazard – Biological – incoming sap and syrup could contain yeast and moulds or other microbial

growth Chemical – incoming sap and syrup could contain heavy metals including lead, cleaning

and sanitizing chemical residues, and other chemical residues including pesticides Physical – dust, dirt, wood debris

Sap and/or syrup received from others should be visually inspected for damage andcontamination. Any contaminated with yeast or mould growth or physical contaminants

Section D.2 – RECEIVING SUPPLIES 20

should not be accepted. Sap and syrup received from sources outside the processor’s controlshould be clearly identified.

Given its short shelf life, it is difficult to test sap for lead and chemical residues beforeprocessing or packaging. Some producers test sap for the chlorine by using a pool test kit pillthat turns pink when chlorine is present.

To protect the processor against economic loss, all sap received from sources outside theprocessor’s control should be boiled separately and clearly identified when packaged. If lateranalysis finds the syrup is contaminated, it can be easily segregated from other syrup.

Suggestions for product identification (coding) are discussed in Section E.1.3 (page 101).

D.2.1.3 Purchase Agreement

Food Safety Hazard – Biological – incoming sap and syrup could contain yeast and moulds or other microbial

growth Chemical – incoming sap and syrup could contain heavy metals including lead, cleaning

and sanitizing chemical residues, and other chemical residues including pesticides

Syrup received from sources outside the processor’s control should be tested beforepackaging to make certain that it is free from contamination, especially lead.

Some bulk syrup buyers take samples for laboratory analysis then deduct the sampling costfrom the syrup purchase price. Other purchasers ask producers to sign a declaration of purityin which the producer declares the syrup (or sap) is free from adulterations, additives,chemical residues, lead, and other heavy metals. If any of these substances are found bylaboratory analysis, resulting economic losses should be the responsibility of the producer.

Suggested wording for a maple syrup purchase agreement is included at the end of thissection. It is to be used as a guideline only and is not intended to be a legal document.

As minimum protection, the buyer should freeze clearly identified samples of incoming sapor syrup. If future problems develop, testing can determine if the seller or the buyer is thesource.

A list of laboratories is included in the Resource Guide. This list is provided for convenienceonly and is not to be taken as an endorsement of any of the labs by OMAF.

D.2.1.4 Transportation

Food Safety Hazard – Biological – yeast and moulds, other microbial growth, odours Physical – dust, dirt

Carriers of food and food-use materials must be clean, sanitary, odour free, and enclosed toreduce the possibility of physical, chemical, or biological contamination. If the carrier is usedfor both food and non-food material, cleanliness is especially important to prevent cross-contamination.

Section D.2 – RECEIVING SUPPLIES 21

Only food grade containers should be used to transport food and food related materials.

D.2.1.5 Handling

Food Safety Hazard – Biological – yeast, moulds or other microorganisms entering through damaged

packaging Chemical – any chemical entering through damaged packaging Physical – metal, glass, or other extraneous debris

Carriers should be loaded and unloaded in a way that will prevent damage and contaminationof sap and/or syrup and packaging materials during transit.

D.2.1.6 Storage

Food Safety Hazard –Biological – yeast and moulds, other microbial growth, odoursPhysical – dust, dirt

All incoming materials, whether they are food or non-food, should be received and stored inpest-free areas separate from the processing area.

Sap and syrup should be stored in a cool area to slow product deterioration and secured in away to reduce risk of intentional contamination by intruders.

A policy of first-in, first-out stock rotation (FIFO) for all materials should be followed. Tohelp accomplish this, all incoming products should be dated to ensure proper stock rotation.

Applicable Records: Form 2A – Receiving Food and Food Use Materials ReportPurchase Agreement

Item#InvoiceN

umber

Description

Dam

age orC

ontamination

Action Taken

StorageLocation

1K

12345 18 - 12 X 250 m

l glass bottlesN

OY

ESall packaging intact

storage room

2K

123453 sets of 10 filters for filter press

NO

YES

one filter package punctured; refused toaccept; returned to supplier

2 sets tostorage room

3K

12345 12 - 12 X 750 m

l glass bottlesN

OY

ESpackaging intact

storage room

4K

12345 4 - 24 X 4 litre glass bottles

NO

YES

packaging intactstorage room

5

NO

YES

6

NO

YES

7

NO

YES

8

NO

YES

Form 2A

: REC

EIVIN

G R

ECO

RD

- Food and Food Use M

aterials

each delivery is recorded individuallyC

omm

ents:

Date: Feb 6 / 04

Supplier: Larry's M

aple Supply

Carrier: Larry's Transport C

ompany

Received By:

Leo DeVille .

Maple Syrup W

orkbook22

Item#InvoiceN

umber

Description

Dam

age orC

ontamination

Action Taken

StorageLocation

1

NO

YES

2

NO

YES

3

NO

YES

4

NO

YES

5

NO

YES

6

NO

YES

7

NO

YES

8

NO

YES

Form 2A

: REC

EIVIN

G R

ECO

RD

- Food and Food Use M

aterials

Com

ments:

Date: ___________________________

Supplier:____________________________________

Carrier:__________________________________

Received By: _______________________________

23

Guideline Only – Not Intended To Be Used As A legal Document

MAPLE SYRUP PURCHASE AGREEMENT

I/we the undersigned declare the maple syrup supplied tohas been produced in a sanitary manner; is not adulterated; is not contaminated with chemicalresidues, lead or other heavy metals; is free from any defect or deterioration affecting edibility; isfree from fermentation; is free from objectionable odour or taste; and meets all standards of theMaple Products Regulations of the Canada Agricultural Products Act and, where applicable,Regulation 386 of the Ontario Farm Products Grades and Sales Act.

Should testing by the buyer, the Ontario Ministry of Agriculture and Food (OMAF), theCanadian Food Inspection Agency (CFIA), or any other regulatory agency determine that themaple syrup supplied does not meet the standards described above, I/we the undersigned agree toaccept liability for resulting economic losses to the buyer. The liability to the seller shall notexceed the selling price of the maple syrup.

I/we declare, that I/we have read and understand the terms of this agreement.

Name of Producer: (please print)

Signature of Producer:

Date: /

Producer Address:

Telephone(s):

E-mail:

24

TareDate of Purchase Lot Number Volume Weight Grade

_____________ __________ __________ __________ _________________

Received by: __________________________ Graded by: __________________________

TareDate of Purchase Lot Number Volume Weight Grade

_____________ __________ __________ __________ _________________

Received by: __________________________ Graded by: __________________________

TareDate of Purchase Lot Number Volume Weight Grade

_____________ __________ __________ __________ _________________

Received by: __________________________ Graded by: __________________________

TareDate of Purchase Lot Number Volume Weight Grade

_____________ __________ __________ __________ _________________

Received by: __________________________ Graded by: __________________________

TareDate of Purchase Lot Number Volume Weight Grade

_____________ __________ __________ __________ _________________

Received by: __________________________ Graded by: __________________________

Section D.2 – RECEIVING SUPPLIES 25

D.2.2 RECEIVING NON-FOOD MATERIALS

RECEIVING SUPPLIES – GOOD MANUFACTURING PRACTICES1. Clearly identify all non-food chemicals.2. Store non-food chemicals so there is no cross-contamination with food processingareas.3. Dispose of chemicals in an environmentally friendly manner.

D.2.2.1 Handling

Food Safety Hazard – Biological – cross-contamination with maple products and packaging Chemical – cross-contamination with maple products and packaging Physical – cross-contamination with maple products and packaging

Carriers should be loaded and unloaded in a way that will prevent damage.

All non-food chemicals received should be visually inspected for damage. Containers that aredamaged should not be accepted. Containers or exterior wrapping damaged to such an extentthat contaminants can enter the product (e.g. puncture) should be returned to the supplier.Product to be returned should be clearly marked and isolated from other inventory to preventinadvertent use.

Any damaged product that is accepted or damaged while it is being used (e.g. leakingchlorine jug) should be immediately placed in an appropriate new container and clearlymarked as to its contents.

Approved non-food chemicals can be found at the CFIA web site Reference Listing ofAccepted Construction Materials, Packaging Materials and Non-Food Chemical Products athttp://www.inspection.gc.ca/english/ppc/reference/dppe.shtml.

D.2.2.2 Storage

Food Safety Hazard – Biological – cross-contamination with maple products and packaging Chemical – cross-contamination with maple products and packaging Physical – cross-contamination with maple products and packaging

Non-food chemicals should be stored in a separate, dry, well-ventilated, pest-free area sothere is no possibility of cross-contamination of either food or food processing equipment.They should also be stored under appropriate conditions to prevent deterioration (e.g. correcttemperature) and in a manner to avoid damage (e.g. appropriate stacking height).

All non-food chemicals should be clearly identified. No chemicals should be left in theprocessing area at any time.

Section D.2 – RECEIVING SUPPLIES 26

A policy of first-in, first-out stock rotation (FIFO) for all materials should be followed. Tohelp accomplish this, all incoming products should be dated to ensure proper stock rotation.

D.2.2.3 Disposal

Food Safety Hazard – Biological – cross-contamination with maple products and packaging Chemical – cross-contamination with maple products and packaging Physical – cross-contamination with maple products and packaging

Chemicals and chemical solutions should be disposed of in an environmentally friendlymanner and in such a way that they will not contaminate any part of the maple process.

Chlorine solutions are neutralized by reactions with air, sunlight, and organic and inorganicsubstances. Spraying dilute chlorinated solutions directly on soil surfaces is a very effectivemethod of neutralizing and disposing of chlorine. However, care must be taken so thatchlorine does not drain directly into streams or rivers where it can have an adverse affect onaquatic life.

Disposal of many other chemicals is not as simple.

Given the diversity of chemicals used by maple producers, producers are strongly advised tocontact their local municipality or the Ontario Ministry of the Environment for advice onhow and where to dispose of chemical waste in an environmentally friendly way. Producersshould also be warned that improper chemical disposal may result in a substantial fine.

Applicable Records: Form 2B – Receiving Non-Food Materials Report

Item#InvoiceN

umber

Description

Dam

age orC

ontamination

Action Taken

StorageLocation

154321

8 - 4 litre jugs household bleachN

OY

ES1 jug leaking; poured into another cleanjug and m

arked contentslocked steel

cabinet

254321

2 - 4 litre jugs phosphoric acid cleanerN

OY

ESlocked steel

cabinet

3

NO

YES

4

NO

YES

5

NO

YES

6

NO

YES

7

NO

YES

8

NO

YES

Com

ments:

Date: Feb 8 / 04

Form 2B: R

ECEIV

ING

REC

OR

D - N

on-Food Materials

Supplier: Hurst H

ardware Ltd.

Carrier: Leo D

eVilleR

eceived By: Leo DeVille .

each delivery recorded individually

Maple Syrup W

orkbook 27

Item#InvoiceN

umber

Description

Dam

age orC

ontamination

Action Taken

StorageLocation

1

NO

YES

2

NO

YES

3

NO

YES

4

NO

YES

5

NO

YES

6

NO

YES

7

NO

YES

8

NO

YES

Com

ments:

Date:________________________

Form 2B: R

ECEIV

ING

REC

OR

D - N

on-Food Materials

Supplier:____________________________________

Carrier:_________________________________

Received By:________________________________

Section D.3.1 – SUGARHOUSE PREPARATION 29

SECTION D.3.1 – SUGARHOUSE PREPARATION

SUGARHOUSE PREPARATION – GOOD MANUFACTURING PRACTICES1. Purchase equipment designed for the production of safe maple syrup.2. Thoroughly clean walls, ceilings, and floors of sugarhouse.3. Wash dust, dirt, and cobwebs from equipment with potable water.4. Approved sanitizers are fully effective only on clean surfaces.5. For equipment sanitation, use a chlorine solution at 200 ppm.6. Use MSDS information to handle chemicals safely.7. Use only food grade lubricants on handling and processing equipment.8. Cover sugarhouse openings and remove food sources to keep pests out.9. Store food materials in a way to discourage contamination by pests.

10. Cover garbage containers and empty regularly. 11. Remove debris from exterior of sugarhouse. 12. Set traps if rats or mice are detected.

13. Use only CFIA approved rodenticides and only outside the sugarhouse. Handle dead rodentscarefully.

14. Do not allow cats or dogs into the sugarhouse.

D.3.1.1 Equipment Design

Food Safety Hazard – Biological – inability to effectively remove microbes and prevent further growth Chemical – inability to effectively remove residues; lead leaching into sap/syrup

Equipment purchased for the production of maple syrup should be designed for the production ofsafe maple syrup. To do so, it must meet several criteria. Equipment must be constructed ofmaterials that will not leach into the sap and/or syrup. For ease of cleaning, it is beneficial if surfacesare non-absorbent, non-toxic, smooth, and corrosion resistant and able to withstand repeatedcleaning and sanitation procedures. Stainless steel and food grade plastic meets these standards.

All equipment should be well maintained and properly adjusted. Production personnel should bethoroughly trained in equipment operation, adjustment, and maintenance.

D.3.1.2 Pre-Operations Premises Cleaning

Food Safety Hazard – Biological – fecal pathogens from pests Physical – dust, cobwebs, other debris falling into sap or syrup

Sugarhouse walls and ceilings should be vacuumed, swept down, or washed prior to processing. Thiswill remove dirt and cobwebs that could contaminate sap or syrup.

Section D.3.1 – SUGARHOUSE PREPARATION 30

If there is no ceiling, special attention should be paid to rafters and other overhead areas. Birds,mice, raccoons and other wildlife often foul these areas. Fecal material, dust and other debris can fallinto sap or syrup, as a result.

Floors should also be swept and cleaned. Pressure washing is ideal for concrete floors. Floors shouldbe free of open cracks and other openings to ensure complete removal of dirt and grime.

All garbage and debris should be cleaned up and removed from the sugarhouse to discourage pestinfestations.

D.3.1.3 Pre-Operations Equipment Cleaning

Food Safety Hazard – Biological – fecal pathogens from pests fouling equipment Chemical – cleaner and sanitizer residues Physical – accumulated dust, cobwebs, other debris on equipment

When cleaning reverse osmosis (RO) machines, follow the manufacturer’s directions carefully. If indoubt as to the proper cleaning procedures, seek clarification from the manufacturer.

Clean, potable water should be flushed through the evaporator preheater prior to its use. If thepreheater coils are located above the evaporator, any dust or grime that has accumulated during theoff-season should be removed to prevent it from falling into the sap. Hoods and covers should alsobe cleaned.

If the evaporator was cleaned at the end of the previous season, thoroughly rinse the pans withpotable water to remove dust, dirt, and cobwebs. Boil water in the evaporator unit for an hour or twobefore production begins. After draining, rinse the evaporator again.

Flat or cone shaped gravity system felt (Orlon®) filters must be clean before use. When washing isrequired, do not use chlorine bleach or scented detergents that can pass chemical off-flavours to thesap and/or syrup. New filters should be boiled in clean water before use. Check filters carefully forodours they may have picked up while in storage. If in doubt, wash or discard.

In pressure filter systems, install new filter pads before filtering the first syrup.

Finishing pans and associated filling equipment should also be thoroughly flushed with potablewater before being used.

D.3.1.4 Chemical Cleaners and Sanitizers

Food Safety Hazard – Chemical – sanitizer residues

Cleaners remove food soil and most of the bacteria. For effective sanitation, surfaces must be cleanbefore a sanitizing solution is used. The presence of organic matter significantly reduces the killingpower of sanitizing solutions.

When possible, use non-chemical alternatives for cleaning equipment. Alternative examples includepressure washing of evaporator pans, steam treatment of drums, and air/water cleaning of permanentinstallations of polyethylene tubing.

Section D.3.1 – SUGARHOUSE PREPARATION 31

Cleaning and sanitizing agents, methods, and concentrations should be appropriate for the equipmentbeing cleaned and sanitized. For example, strong chemical cleaning agents that are appropriate forTIG or MIG welded stainless steel evaporators are not appropriate for evaporators with lead solderedseams.

When using any chemical, follow label directions carefully. Take note of the safety precautionsoutlined on the Material Safety Data Sheet (MSDS) for that product. Chemical manufacturers arerequired to provide an MSDS for each of their products.

Water makes up 95 to 99 percent of cleaning and sanitizing solutions. It carries cleaner and sanitizerto the surface and carries contamination away from the surface.

Water containing biological contaminants (e.g. coliforms, E. coli), chemical contaminants (e.g. iron,pesticides, hardness), or physical contaminants (e.g. organic matter, turbidity) drastically reducescleaner and sanitizer efficiency. Only potable, pathogen free water should be used.

Use only chemicals approved for use in the maple syrup industry. A list of sanitizers, disinfectants,cleaners and materials for use in maple syrup production can be found at the Quebec Filièreacéricole web site at http://www.agr.gouv.qc.ca and at the CFIA Reference Listing website athttp://www.inspection.gc.ca/english/ppc/reference/dppe.shtml. Fragrant household detergents andsoaps, as well as iodine-based sanitizers must not be used to sanitize maple syrup production. All ofthem can create undesirable off-flavours that may make the syrup unsaleable.

Non porous (metal, hard plastic) surfaces should be sanitized with a 200 ppm chlorine solution. Achlorine solution of 600 ppm is recommended for porous surfaces (wood, soft plastic). Cloths orsponges used to wipe work surfaces should be sanitized in a chlorine solution of 4500 ppm (1 litrebleach in 12 litres of water or ¾ cup of bleach in one gallon water). A chlorine mixing chart followson the next page.

After the use of any chemical solution, proper and complete rinsing with potable water is necessary.Microbial recontamination can originate from biological contaminants in rinse water, from air-bornebacteria, or from human hands. As soon as food touches a contaminated surface, the bacteria canmultiply at a phenomenal rate. Under ideal conditions, the bacteria population can double every 20to 30 minutes. Non potable water may also contain chemical (e.g. pesticides) or physical (turbidity)contaminants. Anything added to sap is concentrated as the sap is boiled to syrup. This could resultin off-flavoured or off-coloured syrup or, in a worse case scenario, a health hazard to thoseconsuming the syrup.

After rinsing, the surface should be air dried to eliminate chemical odours. Surfaces should never bedried with a cloth or towel that can contaminate the freshly sanitized surface with microbes.

To prevent cross-contamination, chemicals and chemical solutions should be clearly labeled andstored in areas separate from maple products and supplies. This could mean anything from a separateroom to a cabinet (preferably steel and lockable) in the corner of the evaporator room.

D.3.1.5 Mixing Chlorine Solutions

Food Safety Hazard – Chemical – sanitizer residue

The most widely used sanitizer in maple syrup operations is sodium hypochlorite or unscentedhousehold bleach. Hypochlorous acid, the active ingredient in bleach kills a broad spectrum of

Section D.3.1 – SUGARHOUSE PREPARATION 32

microbes at a relatively low cost. Household bleach at a concentration of 5.25 percent equals 52,500parts per million of sodium hypochlorite. Commercial preparations are 10 percent chlorine.

The effectiveness of chlorine solutions is determined by pH, temperature, contact time,concentration level, and the amount of organic matter present on the surface to be sanitized.

A neutral pH (6.5 – 7.5) produces the maximum amount of hypochlorous acid in a chlorine solution.At low chlorine concentrations, the pH rise is insignificant. Test strips can be used to determine thechlorine solution’s pH. An increase in solution pH using lime or a pH reduction using sulphuric acidis rarely needed. Both chemicals are inexpensive and readily available.

Chlorine is most effective when used in warm water 38oC – 49oC (100oF to 120oF). Very hot waterdecreases chlorine availability in the solution and shortens the time of its effectiveness. Always useclean, potable water.

Contact time of two minutes is considered sufficient to reduce pathogen populations to an acceptablelevel when the surface is free of organic material.

For equipment sanitation, a 150 to 200 parts per million chlorine solution is generally recommendedin food processing facilities. However, if high levels of organic matter are present due to incompletecleaning, much higher concentration levels may be necessary. Allard and Lauzier of the QuebecMinistry of Agriculture, Fisheries and Food suggest sanitizing equipment with a 600 ppm chlorinesolution. Keep in mind that too high concentrations can be difficult to completely rinse away, arecorrosive to metals, and are likely to irritate eyes, skin, and lungs.

Concentrations between 1000 and 2000 ppm may be used on floors and walls. It is wise to wearprotective clothing and eye covering when using chlorine solutions of this strength.

Generally, household bleach is sold by the US gallon (3.78 litres). Mix household bleach (5.25percent sodium hypochlorite) at the following ratios to prepare the concentration required:

5250 ppm – 1 part bleach to 10 parts potable water [e.g. 1 gallon bleach to 10 gallons water or4 litres bleach to 40 litres (9 Imperial gallons) of water]

2625 ppm – 1 part bleach to 20 parts potable water [e.g. 2 quarts bleach to 10 gallons water or2 litres bleach to 40 litres (9 Imperial gallons) of water]

1000 ppm – 1 part bleach to 52.5 parts potable water [e.g. 2 quarts bleach to 26 gallons water or2 litres bleach to 105 litres (23 Imperial gallons) of water]

500 ppm – 1 part bleach to 105 parts potable water [e.g. 2 quarts bleach to 52.5 gallons water or2 litres bleach to 210 litres (46 Imperial gallons) of water]

200 ppm – 1 part bleach to 262.5 parts potable water [e.g. 4 cups bleach to 66 gallons water or1 litre bleach to 262.5 litres (57 Imperial gallons) of water]

100 ppm – 1 part bleach to 525 parts potable water [e.g. 2 cups bleach to 66 gallons water or500 ml bleach to 262.5 litres (57 Imperial gallons) of water]

Producers who wish to calculate the amount of chlorine to add to water, may use this formula:

(desired ppm of chlorine) X (total water volume) = litres of bleach to add(% hypochlorite in sanitizer) X (10,000)

e.g. (200 ppm chlorine) X (250 litres or 55 Imperial gallons water) = 0.95 litres unscented bleach (5.25 %) X (10,000)

Section D.3.1 – SUGARHOUSE PREPARATION 33

1 Imperial (Canadian) gallon = 4 quarts = 8 pints = 16 cups = 4.55 litres1 U.S. gallon = 4 US quarts = 8 US pints = 16 US cups = 3.78 litres

0.1 litres = ½ US cup 0.5 litres = 2 US cups 0.8 litres = 3 ¼ US cups0.2 litres = ¾ US cup 0.6 litres = 2 ½ US cups 0.9 litres = 3 ½ US cups0.3 litres = 1 ¼ US cups 0.7 litres = 2 ¾ US cups 1.0 litre = 4 US cups

After preparation, chlorine solutions gradually lose their strength. The loss of strength is greater atwarmer temperatures, so chlorine solutions should be stored at room temperatures or slightly cooler.Solutions should be used within 24 hours of preparation for maximum effectiveness. A chlorine stripcan be used to check the chlorine concentration level.

Chlorine must never be used in combination with other chemicals. Chlorine is especially corrosiveof galvanized surfaces. It should not be allowed to remain in contact with galvanizing for extendedperiods of time.

After using chlorine, rinse well with potable water to remove all chemical residues. A single rinse isgood; a double rinse is better; a triple rinse is best. After rinsing, the use of a chlorine test kit tocheck for chlorine residues is recommended.

Food grade hydrogen peroxide is not as effective as a sanitizer and is not registered for use in mapleoperations in Canada. However, temporary permission was granted for its use during the 2003production season. As with all chemicals, manufacturer’s directions should be followed carefully.While its by-products (oxygen and water) are harmless, rinsing is still required to remove stabilizersand additives. Producers are advised to check the regulatory status of hydrogen peroxide beforeusing it in 2004 and beyond. (January 20, 2004 CFIA letter indicates not registered at this time.)

D.3.1.6 Material Safety Data Sheets (MSDS)

Food Safety Hazard – Chemical – cleaner and/or sanitizer residues

MSDS provide information on how to handle chemicals safely. Manufacturers of all chemicals arerequired by law to provide MSDS for each of their products. They outline hazards associated withthat particular chemical, first aid measures, handling and storage, personal protection, toxicology,and other important information.

An example of a MSDS for 5.25 percent sodium hypochlorite bleach is included in the ResourcesGuide. Suppliers of commercial 10 percent chlorine preparations have a similar MSDS.

D.3.1.7 Lubrication

Food Safety Hazard – Chemical – petroleum residues

Only food grade grease should be used to lubricate sap and syrup pumps. Machinery petroleumgrease can contaminate sap and syrup.

Approved lubricants can be found at the CFIA web site Reference Listing of Accepted ConstructionMaterials, Packaging Materials and Non-Food Chemical Products athttp://www.inspection.gc.ca/english/ppc/reference/dppe.shtml.

Section D.3.1 – SUGARHOUSE PREPARATION 34

Some producers disassemble new equipment to ensure that no potentially contaminating grease oroil is present.

D.3.1.8 Pest Control

Food Safety Hazard – Biological – fecal and/or urine pathogens from pests Physical – pest hair

Pests including birds, mice, rats, and raccoons can contaminate the sugarhouse with urine anddroppings, can damage ingredients and packaging supplies with their gnawing, and can spread avariety of pathogens as they move around the building, equipment, and food contact surfaces.

Birds can be kept out of the processing area if doors and windows are tightly fitted and kept closed.Any other openings in the walls, foundation, eves, or roof should also be sealed or screened todiscourage bird entry.

Several steps can be taken to control rats and mice. Eliminate food sources attractive to pests, suchas garbage. Remove trash, debris, and clutter that rodents find desirable for hiding and nest ing.Accumulations of debris also provide convenient escape routes. According studies by the AlbertaDepartment of Agriculture, Food and Rural Development, mice travel in an area up to 9 metres (30feet) from their nests in search of food, shelter, and water.

Mice can fit through openings as small as 6 mm (¼ inch). If a pencil will slide under the door, micecan come in. Openings around vents, wires, pipes, and drains should be sealed with sheet metal, wiremesh, caulking, or concrete. Mice can jump up to a foot high and can climb vertical surfaces so allbuilding openings, including those around doors and windows, should be tightly sealed.

Rodent droppings should be cleaned up immediately for sanitation reasons and to make it easier tospot new activity.

D.3.1.9 Foodstuff Storage

Food Safety Hazard – Biological – fecal and/or pathogens from pests Physical – pest hair

Rats and mice prefer seeds and grains but will eat almost anything. Mice like foods high in sugarcontent. Foodstuffs that cannot be stored in rodent proof containers should be stacked on pallets andstored 18 inches away from walls. Storage and processing areas should be kept clean and monitoredregularly for telltale signs of mice or rats.

D.3.1.10 Garbage Handling

Biological – fecal pathogens from pests Physical – pest hair

Garbage attracts pests and can develop objectionable odours that can contaminate sap/syrup.

Garbage inside the building should be stored in clearly identified, covered, leakproof containers thatare of adequate size to hold at least one day’s garbage. Interior containers should be emptied dailyinto covered exterior containers that are far enough away from buildings to discourage rodent travel.

Section D.3.1 – SUGARHOUSE PREPARATION 35

After being emptied, both interior and exterior garbage containers should be cleaned and sanitized toeliminate odours and make them less attractive to pests.

D.3.1.11 Exterior Debris

Food Safety Hazard – Biological – fecal pathogens

To discourage mice and rats from nesting or hiding immediately adjacent to buildings, eliminate alldebris and plant growth from the perimeter of the building. Both are discouraged by open spaces. Aminimum of 1 metre (3 feet) of vegetation-free, debris-free open space should surround all buildings.

Exterior debris removal is best accomplished at a time of the year when the ground is not frozen.

D.3.1.12 Rodent Traps

Food Safety Hazard – Biological – fecal pathogens Physical – pest hair

If evidence of rats or mice is detected, several control methods may be used.

Snap traps are inexpensive, effective, humane, and eliminate the need for hazardous poisons. Trapsshould be placed close to walls, behind objects, in dark areas, and in places where rats or mice havebeen detected. Position traps so the rat or mouse passes over the trigger in their normal travel path.Use plenty of traps so the problem can be eliminated quickly before the mice or rats become trapshy.

Glue traps, sticky boxes, or tube traps may also be used. Unlike snap traps, they do not kill instantly.Be prepared to deal with live rodents if these traps are used. Wear heavy gloves to transfer trappedrodents to a bucket of soapy water where they may be disposed of by drowning.

D.3.1.13 Rodenticides

Food Safety Hazard – Chemical – rodenticides Biological – fecal pathogens from pests Physical – pest hair

Anticoagulant or non-anticoagulant rodenticides can also be used. Approved pesticides includingrodenticides can be found under Pesticides at the CFIA web site Reference Listing of AcceptedConstruction Materials, Packaging Materials and Non-Food Chemical Products athttp://www.inspection.gc.ca/english/ppc/reference/dppe.shtml. All rodenticides must be registeredunder the Pest Control Products Act and Regulations.

Poison bait should never be used inside the sugarhouse where it could contaminate the maple syrup.Bait stations should be placed outside the building near openings and in places where rats and/ormice are active. They should be clearly marked and tamper-resistant to safeguard people and pets.To prevent them from being moved, bait stations should be secured to a solid object.

All pest control chemicals must be used in accordance with label directions.

Section D.3.1 – SUGARHOUSE PREPARATION 36

One problem with rodenticides is half dead mice and/or rats enter the sugarhouse then die. Whencleaning up dead rodents, or even rodent droppings, several precautionary steps should be taken.Always wear rubber gloves. Thoroughly spray dead rodents and droppings and the surrounding areawith a 5000 ppm chlorine solution (1 part bleach to 10 parts water). After spraying, clean the areaand place all debris in the trash. Dry sweeping rodent droppings can cause dust-containing viruses tobecome airborne.

A debris free building interior where food is not available will discourage entry of rodents. It willalso make their presence easier to detect.

D.3.1.14 Dogs and Cats

Food Safety Hazard – Biological – fecal pathogens Physical – pet hair

Dogs and cats are not an effective method of rodent control. Neither should be allowed into thesugarhouse where they could be a source of contamination.

Applicable Records: Form 3 – Sugarhouse Preparation ChecklistSee Environment self-audit form at the back of this manual.

YES NO N/A Corrective ActionSugarhouse Exterior

openings covered doors and windows tight perimeter free from debris too much frozen stuff to clean up

Sugarhouse Interiorwalls clean ceiling clean overhead areas clean swept cobwebs from raftersfloor clean interior free from clutter

Equipmentsap filters clean and dry reverse osmosis machine clean put in new membrane on Feb 5/04preheater clean inside and out rear pan clean front pan clean gravity syrup filters clean pressure filters replaced finish pan clean filler clean

Pest Control

garbage pails have lids supplies properly stored exterior openings sealed pest traps available bait traps in place

Checked By: Leo D.

Form 3: SUGARHOUSE PREPARATION CHECKLIST

Date: February 7 / 04

Action Needed: clean up exterior debris and cut vegetation around sugarhouse next fall

Maple Syrup Workbook 37

YES NO N/A Corrective ActionSugarhouse Exterior

openings covereddoors and windows tightperimeter free from debris

Sugarhouse Interiorwalls cleanceiling cleanoverhead areas cleanfloor cleaninterior free from clutter

Equipmentsap filters clean and dryreverse osmosis machine cleanpreheater clean inside and outrear pan cleanfront pan cleangravity syrup filters cleanpressure filters replacedfinish pan cleanfiller clean

Pest Control

garbage pails have lidssupplies properly storedexterior openings sealedpest traps availablebait traps in place

Checked By: _________________________

Form 3: SUGARHOUSE PREPARATION CHECKLIST

Date:_____________ / ______

Action Needed:

Section D.3.2 - SUGARHOUSE PREPARATION 39

SECTION D.3.2 – SUGARHOUSE OPERATION

SUGARHOUSE OPERATION – GOOD MANUFACTURING PRACTICES1. Contact time, surface area, and sap acidity can affect lead levels in maple syrup.2. Boil sap as soon as possible after collection - always within 24 hours.3. Use only clean, well-maintained syrup filters.4. Keep microbial levels low to increase RO machine efficiency.5. Eliminate lead solder, brass, and bronze from preheaters6. When using flue pans containing lead, boil vigorously to shorten contact time. Drain

leftover sap into food grade containers at the end of each boil.7. Use commercial defoaming agents to eliminate allergen issues.8. Minimize contact time in syrup pans containing lead. Drain concentrated sap at the

conclusion of each boil. Remove sugar sand from the syrup pan. 9. Filter syrup properly to effectively remove lead-laden sugar sand.10. Finishing pans contribute little lead to syrup.

11. Fillers should be constructed of food grade material. 12. Work surfaces should be stainless steel or food grade plastic.

13. Wood and fuel oil must be handled carefully to prevent cross-contamination.14. A high level of personal cleanliness is required when producing maple syrup.

D.3.2.1 Heavy Metal Contamination

Food Safety Hazard – Chemical – heavy metals including lead

Heavy metals include lead, zinc, mercury, and cadmium. Lead levels in maple syrup are ofmajor concern. Elimination of lead should be the top priority of all maple syrup producers.

A brief chemistry lesson may be helpful in pointing out the sources of lead in maple syrupequipment.

Tin is a naturally occurring element. Most of the world’s economically viable deposits arefound in Southeast Asia. Pure tin contains no lead. However, because tin is soft in its purestate, it is almost always used in combination with other elements (such as lead) as an alloyor coating.

Steel is an alloy of iron and up to two percent carbon. Steel also contains traces ofmanganese, phosphorous, and sulphur. There is no lead in steel.

Stainless steel is an alloy of iron and significant quantities of nickel and chromium alongwith traces of carbon, manganese, nitrogen, phosphorous, sulphur, and silicon. Stainless steelcontains no lead.

Section D.3.2 - SUGARHOUSE PREPARATION 40

Bronze is an alloy of mainly copper with zinc and traces of iron and nickel and up to 2.5percent lead. Pumps with bronze gears and/or fittings can contribute significantly to leadcontent if the sap/syrup is pumped excessively.

Brass is another copper-zinc alloy. Along with trace amounts of iron, brass contains up totwo percent lead.

Terneplate is a lead-tin alloy. In the past, it was used as a coating for iron and steel sheets.The terneplate alloy contains from three to 15 percent tin. That means the other 85 to 97percent of this alloy is lead! Once the terneplate coating has been leached away by sap/syrup,the remaining bare steel is susceptible to corrosion. Rust particles may add a metallic flavourto maple syrup.

Solders are also alloys. Lead solders are 90 percent lead and ten percent tin. Lead-freesolders are up to 99 percent tin with the remainder being antimony, copper, or silver. 50/50tin/lead solders were used in some of the earlier stainless steel evaporators.

Galvanizing is a pure zinc coating applied to steel or iron surfaces by either hot dipping orelectroplating. Galvanizing contains no lead but zinc is a heavy metal. Zinc is readilydissolved by mildly acidic solutions such as maple sap. Therefore, anything galvanized usedto transport, store, or process sap is a potential source of zinc contamination. Although thehealth hazards from zinc in maple syrup can be considered insignificant, as a heavy metal, itsuncontrolled addition to food should be avoided when possible. Once the zinc has beenremoved, the bare steel rusts quickly creating the potential for off-flavour syrup.

Maple syrup equipment, most notably evaporators soldered with lead, tin plated steelevaporators (terneplate), lead soldered galvanized containers, and bronze gear pumps,contain lead and zinc that can leach into sap. Evaporators, tanks, and buckets manufacturedbefore 1995 all used 50/50 solder for seams as did galvanized equipment manufacturedbefore 1994.

The longer sap remains in contact with lead soldered and/or galvanized equipment, the higherthe possibility of heavy metal contamination. Mildly acid (pH 3.4 – 6.6) maple syrup, incombination with oxygen, chemically reacts with lead and zinc containing surfaces to slowlyrelease these heavy metals. The longer the contact and the larger the surface area in contactwith sap, the greater the potential for contamination.

As sap acidity increases, so does its ability to dissolve heavy metals. Late season sap is moreacid than early season sap. A 1995 University of Vermont study indicated that mid-seasonsyrup generally has the lowest lead content while late season samples almost always hadsignificantly higher rates. It should also be noted that sap with high microbial contaminationhas higher acidity and a greater ability to dissolve lead from equipment.

When using pumps that have bronze parts, pumping should be minimized as much aspossible. A study by the Quebec Ministry of Agriculture, Fisheries and Food showed anincrease of lead concentration of 300 percent in six minutes using a bronze gear transferpump. While this may result in a minimal increase in lead content, any procedure that mayadd lead to the syrup should be avoided.

Section D.3.2 - SUGARHOUSE PREPARATION 41

The only way to know if lead is present in syrup is to have it tested. Syrup should be testedthree times during the production year – at the beginning, in the middle, and at the end. Asample should be a blend of three to five samples from the same lot. Unfortunately, there isno “home” test kit for lead. Lead levels can be determined only by laboratory testing.Fortunately, the cost of lead testing has dropped dramatically during the past few years toabout $25.00 per sample. Even those with stainless steel equipment should have their syruptested for liability reasons.

A list of Ontario laboratories able to test maple syrup for heavy metals is included in theResource Guide. This list is provided for convenience only is not to be taken as anendorsement of any of the labs by OMAF. Producers should be aware that different labs maynot use the same test methodology so the same syrup sample sent to different labs may yieldslightly different results.

The long-term solution to the problem of lead in maple syrup is exclusive use of TIG or MIGwelded equipment constructed of lead-free stainless steel (300 series e.g. 302, 304, 316).When purchasing new or used equipment, the buyer should always make sure that it is lead-free. Lead-free equipment should be stickered as such. For their own protection, buyersshould always ask dealers to certify equipment as “lead-free”.

When purchasing sap collection, sap/syrup processing, and storage equipment, a usefulguideline is Standards of Maple Syrup Equipment Intended for Use in the Production ofMaple Syrup which has been prepared by Les Manufacturiers d’Equipment acericoles.

Low cost equipment lead test kits are available from maple equipment dealers.

D.3.2.2 Sap Storage Tanks

Food Safety Hazard – Chemical – heavy metals including lead and zinc; paint odour that can cause off-flavours

Sap storage tanks should be constructed of food grade plastic, stainless steel or fibreglasslined steel. They should be securely covered to prevent entry of dirt and other debris. Asnoted above, tanks constructed with lead solder seams and galvanized steel tanks leach heavymetals into the sap. Corroded tanks can also cause a metallic flavour in the syrup.

To reduce heavy metals, it is extremely important to reduce the time sap stays in leadsoldered and galvanized tanks. Sap should never be kept in these tanks for more than 24hours. Less is better. If tank repairs are required, only lead-free solder should be used.

Although corroded tanks can sometimes be painted, OMAF does not recommend it. Surfacepreparation is difficult, but critical, for proper coverage and long term paint durability. Rustand lead-based paint can be completely removed only by sand blasting or the use of an acidbath. Only a two-part food grade epoxy resin paint can be used to coat the interior of thetank. This type of paint is costly ($70+ per gallon), has a very short shelf life after beingmixed (20 to 45 minutes, depending upon the temperature), and is difficult to apply properly.A list of Materials used for collection and storage of maple products may be found at theCFIA website at: http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml. Onlyprofessionals should attempt surface preparation and painting. Painting is best done at the

Section D.3.2 - SUGARHOUSE PREPARATION 42

end of the season to allow time for paint to completely harden and for odours to dissipatethereby reducing the possibility of flavour contamination.

In the addition to potential health risks created by use of non-food grade paints, they also canimpart an oily, fatty flavour and appearance to the syrup. These paints must never be used onfood contact surfaces.

D.3.2.3 Sap Filters

Food Safety Hazard – Biological – microorganisms from inadequate filtering Chemical – detergent and sanitizer residues

Care should be taken to use only clean, serviceable filters. Worn, threadbare filters cannotadequately filter out microorganisms. A 5 micron pore size filter is generally recommendedto produce clear sap. By using a series of progressively smaller pore size filters, someproducers are able to fine filter to 0.5 microns.

Musty filters or those with a chlorine or scented soap odour will continue to impart off-flavours to sap and syrup no matter how many times they are washed, rinsed, and dried.Worn filters and those with odours should be discarded.

D.3.2.4 Reverse Osmosis Machine

Food Safety Hazard – Biological – microorganisms from dirty membrane Chemical – detergent and sanitizer residues

A RO machine reduces the water content of sap by approximately 75 percent, therebyincreasing sugar content from 2 – 3 degrees Brix to 7 – 10 degrees Brix. This reduces boilingtime (reducing fuel costs), can shorten holding time for unprocessed sap (reducing microbialbuildup), and shortens processing time (increasing likelihood of lighter coloured syrup).

Sap is pumped under pressure across a semi-permeable membrane. The pores of thismembrane are large enough to permit water molecules to pass through but too small to allowsugar and other large molecules through. Repeated passes through the membraneconcentrates the sap. The water that has been removed from the sap is called permeate.Control of sap flow volume, pressure, recirculation flow volume, amount of water beingremoved, and the quantity of concentrated sap being drawn off determines the effectivenessof the process.

Excessive microbes reduce the efficiency of an RO machine by clogging the semi-permeablemembrane. To keep microbial levels as low as possible, use fresh sap, do not mix old andnew sap, keep sap as cool as possible, and filter sap with a fine filter before it is processed.Some producers refilter the sap several times before it enters the RO machine.

Because microbes multiply more quickly in concentrated sap, it should be processed as soonas possible after concentration. If there are delays in processing, the concentrated sap shouldbe cooled to below 9oC (48oF) to slow microbial growth.

Section D.3.2 - SUGARHOUSE PREPARATION 43

D.3.2.5. Preheater

Food Safety Hazard – Chemical – lead

Preheaters increase the efficiency of evaporators by using steam generated in the sap boilingprocess to increase the temperature of incoming sap. As a side benefit, they are a source ofclean, hot water.

Most preheaters consist of a series of parallel copper or stainless steel tubes located in thehood of the evaporator sap (flue) pan. A drip pan mounted beneath the preheater catcheswater condensation from the preheater and prevents it from falling back into the evaporator.

Some preheater tubing is coupled using lead solder. Sometimes brass or bronze fittings areused. Sap in contact with lead, brass, or bronze can absorb lead. Use only lead-free solderand copper or stainless steel preheaters. Avoid the use of brass and bronze fittings.

D.3.2.6 Evaporator – Sap (Flue) Pan

Food Safety Hazard – Chemical – lead

Most evaporators constructed before 1995 contain lead soldered seams, even those made ofstainless steel. Since 1996, lead-free solder, TIG, or MIG welding has been used in stainlesssteel evaporator fabrication (300 series e.g. 302, 304, 316).

Because lead soldered flue pans have a larger seam area, they add more lead than leadsoldered syrup pans. As the sap boils, chemical reactions occur. By the time the sap reachesthe syrup pan, lead begins to precipitate out. A significant portion of this precipitated leadbinds to sugar sand.

The ideal solution is replacement of all lead soldered evaporators with new stainless steelmodels that are TIG or MIG welded. Their seams are lead-free. Smooth seams also minimizethe opportunity for microbial growth. From a practical standpoint, immediate replacement ofequipment may not be possible. Alternative solutions are required.

The key to reducing lead contamination from lead containing evaporators is to reduce thelength of time the sap spends in them. This can be accomplished in two ways.

Boil the sap vigorously so that it moves through the evaporator in the shortest possibletime. Not only will this shorten exposure to lead contamination but it may also result inlighter coloured maple syrup.

At the end of the boil, drain all sap from the flue pan into a clean food grade container.Do not leave it in the pan overnight. Leaving partially processed sap in the evaporatorallows an extended period of time for it to absorb lead. To be effective in reducing lead,food grade containers must be used for storage. Store it in a cool place.

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Care must be taken to avoid the pans running dry during boiling or during shutdown.Excessive heat may melt lead solder resulting in the release of more lead. It may also damagethe pans.

When repairs to the evaporator are needed, use only lead-free solder.

Plastic or brass tubing or connectors may become overheated during processing and releasecontaminates into the hot sap or syrup. Only stainless steel connectors should be used at ornear the evaporator.

D.3.2.7. Defoamer Use (Processing Aids)

Food Safety Hazard – Biological – allergens; off-flavours

Boiling sap can foam excessively. To reduce foaming, a commercial defoaming agent shouldbe used. Use only a drop or two. Excessive amounts can create off-flavoured syrup.

Only fresh defoamer should be used. Defoamers can become rancid and their use can passthe rancid flavour to the maple syrup.

Do not use whole milk, cream, butter, or other animal products, egg albumen, vegetableshortening, peanut or soy oils. They may contain allergens which can cause life threateningallergic reactions. In addition, they may pass on a rancid off-flavour to the syrup.

Producers serving organic or kosher markets should check which defoamers are acceptable.

D.3.2.8 Evaporator – Syrup Pan

Food Safety Hazard – Chemical – lead

As noted in the flue pan section above, evaporators constructed before 1995 (often includingthose constructed of stainless steel) contain lead solder. New equipment is the best solution,but in older equipment, there are three ways in which to limit lead contamination.

Move sap/syrup through the syrup pan in the shortest possible time. In addition toproducing lighter coloured sap, there will be less exposure time to lead contamination.

When processing is over for the day, drain partially boiled syrup from the syrup pan intoa food grade container. Partially processed sap/syrup can/will absorb lead when it isallowed to remain in lead containing pans.

Remove the sugar sand (niter) from the syrup pan. Lead concentrates in sugar sand.University of Vermont studies found lead levels of up to 1,000 parts per million in sugarsand. Careful removal of sugar sand can eliminate a major source of lead. Detailedcleaning directions follow in the next section (D.3.3)

An accumulation of niter can scorch causing off-flavoured syrup. To avoid possiblescorching, if evaporator design allows, the syrup draw-off side should be alternated

Section D.3.2 - SUGARHOUSE PREPARATION 45

frequently, or the pans changed to lessen niter accumulation. When processing ROconcentrated sap, niter buildup is faster so more frequent changes of draw-off sides isnecessary. If scorching should occur, processing should be stopped and the burned areacleaned up to avoid off-flavoured syrup.

As with the flue pans, do not run syrup pans dry during boiling or shutdown. This maydamage pans and cause the release of more lead.

When repairs to the evaporator are required, use only lead-free solder.

D.3.2.9 Syrup Filters

Food Safety Hazard – Chemical – cleaner and sanitizer residues; lead from inadequate removal of sugar sand

Proper filtering of syrup is critical. Sugar sand (niter) has been shown to have leadconcentrations of up to 1,000 ppm. A Dartmouth College project in 1997 found that leadlevels where reduced by up to 73 percent from unfiltered levels during final filtering whendiatomaceous earth was used as a filter aid. The remaining lead is present in a dissolved formthat cannot be filtered out.

A 2002 OMAF experiment confirmed that a percentage of lead cannot be removed byfiltering. Finished maple syrup with a high lead content was reheated and refiltered. Leadlevels before and after the refiltering were compared. No additional lead was removed by therefiltering. It was concluded that minimizing exposure to lead during processing is the onlyeffective method to reduce lead levels in the final product.

Always filter syrup hot. A temperature of 85 o C (185o F) is ideal. Higher temperatures createmore dissolved particles that cannot be effectively filtered out. Do not stir syrup through thefilter.

The University of Vermont found cone filters as effective as filter presses in removing lead.Often a paper or nylon prefilter is placed on top of the wool or felt filter to speed filtering andto prolong filter life. When sugar sand accumulates on the prefilter, it is discarded (paper) orwashed and reused (nylon). Proper cleaning of gravity filters is discussed in the next section(D.3.3)

Before syrup is pumped through a pressure filter unit, a small amount of food gradediatomaceous earth is often added to the syrup. This attracts suspended sugar sand to createlarger particles that are easier to filter out. When filters begin to clog, they must be discarded.

Care should be taken during assembly of a pressure filter to ensure that all syrup will beforced through the filters. Pressure and pump speed must be regulated to avoid rupturingfilters. If a bronze gear pump is used, care should be taken to avoid excessive pumping whichmay contribute to lead in the syrup. When feasible, bronze gear pumps should be replaced.

Cloudy syrup after filtering indicates that not all suspended solids are being removed.Suspended solids contain high lead levels. Persistent cloudiness may be caused by thefiltering process or by inadequate filtering equipment. Its cause should be carefullyinvestigated.

Section D.3.2 - SUGARHOUSE PREPARATION 46

D.3.2.10 Finishing Pan/Finishing Stove

Food Safety Hazard – Physical – debris from improperly covered pan Chemical – lead

A finishing pan may be used as a batch evaporator or as a continuous finisher extension ofthe primary evaporator. Sap near its final Brix density is heated until the correct density isreached. Unlike finishing syrup in an evaporator, it maximizes control in finishing the syrup.It should be covered to prevent dirt from contaminating syrup.

A 1995 study by the University of Vermont indicated that very little lead in syrup comesfrom finishing pans, even those with 50/50 lead solder. This is due to the short exposure timein the finishing pan and the relatively large syrup volume to pan surface ratio.

D.3.2.11 Filler

Food Safety Hazard – Biological – moulds from too low Brix level Chemical – lead

The filler is often an extension of the syrup pan of the evaporator or the finishing pan.

All tubes, fittings, and valves should be constructed of food grade material. Use of leadsolder as well as brass and bronze fittings should be avoided.

Where covers are used, water condensation may cause the syrup to be too thin. If no cover isused, the syrup may be too thick. Constant monitoring for density helps ensure it stays withinthe desired Brix range.

Water-jacketed fillers should be checked for leaks. Water leaking into the maple syrup canlower the density below the crucial 66o Brix level, and microbial (mould) growth is possible.

D.3.2.12 Work Surfaces

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, mould) Chemical – cleaning, sanitizing, petroleum residues

So that work surfaces do not contaminate equipment, packaging materials, or syrup, theymust be easy to clean and sanitize. To make this possible, they must be smooth, non-corrosive, non-absorbent, non-toxic, and free from cracks and crevices. They also must beable to stand repeated cleaning and sanitation.

Stainless steel or food grade plastic are the best choices for a work surface. Wood, includingplywood, or soft, non-food grade plastic are poor choices.

Section D.3.2 - SUGARHOUSE PREPARATION 47

D.3.2.13 Fuels

Food Safety Hazard – Physical – dirt or wood slivers from handling wood; smoke soot; ashes Chemical – petroleum leaks

Wood is commonly used to heat evaporators. Care must be taken to avoid cross-contamination of sap and/or syrup and/or containers with dirty hands or gloves after handlingwood or ashes. Smoke or soot escaping through the open firebox door as wood is beingadded may also be a potential source of contamination.

Fuel oil burns cleaner than wood. However, there is some potential for oil leaks that cancontaminate product and/or equipment directly or through cross-contamination.

Natural gas or propane are very clean and efficient heat sources but not always available.

Because the boiler can be located in an area totally separate from the evaporator andfinishing pans, steam heat has the least potential for contamination.

D.3.2.14 Operator Hygiene

Food Safety Hazard – Biological – cross-contamination from unclean hands or clothing; microorganisms from

unprotected sneezing, coughing, etc., from unprotected wounds or sores, or from diseasecarriers

Physical – objects inadvertently dropped into food, ingredients, or containers; hair

A high level of personal cleanliness is necessary when producing and handling maple syrupand associated ingredients and packaging materials. Producers should maintain the samehygiene standards in the production and packaging of maple syrup as those expected in othersectors of the food industry.

Clothing should be clean and appropriate for handling a ready-to-eat food product such asmaple syrup. Clothing and footwear worn in other areas of a farming operation (e.g. livestockproduction or servicing equipment) may contaminate syrup and should be changed beforeentering the sugarhouse. When appropriate, protective clothing such as vinyl aprons and/orhairnets should be worn.

Those handling food should not smoke, spit, chew, eat, sneeze, or cough over unprotectedfood. Any objects that may fall into the food (e.g. loose objects in a shirt pocket) should beremoved or covered.

Before handling food, food ingredients, packaging, or engaging in processing activities, aftertoilet breaks, and when hands become soiled, workers should wash their hands. Any woundsor open sores should be fully covered. Anyone who is ill or who carries a transmissibledisease should not be allowed to take part in any aspect of maple syrup production.

Visitors who do not adhere to the hygiene standards described above should be restrictedfrom entering the sugarhouse.

Applicable Records: See Operations self-audit form at the back of this manual.

Section D.3.3 – DAILY CLEANING and SANITATION 48

SECTION D.3.3 – DAILY CLEANING and SANITATION

CLEANING and SANITATION – GOOD MANUFACTURING PRACTICES1. Cleaning removes food soil. Sanitizing kills microorganisms.2. Clean sap storage tanks promptly after they have been emptied.3. Wash sap filters without using cleaners or sanitizers. Air dry.4. Rinse RO machine membrane according to manufacturer’s directions.5. Flush preheater coils at the end of every day’s production.6. Mechanically clean evaporators daily. Do not clean lead-containing evaporators

excessively to expose lead solder.7. Wash syrup filters without using cleaners or sanitizers. Air dry.8. Clean finishing pan with water only after every use.9. Clean filler with water only after every use.10. Keep work surfaces clean to prevent cross contamination.11. Wash hands frequently with hot, soapy water.12. Empty garbage, clean floors, and check pest traps daily to prevent cross contamination.

D.3.3.1 Cleaning and Sanitation: What’s the Difference?

Cleaning is the complete removal of unwanted material from processing equipment and theprocessing area using either manual methods or detergent chemicals. Removing leftover foodparticles removes many microbes, their food source, and physical debris that can contaminatefuture batches of maple syrup. Equipment may be cleaned in-place or partially disassembled.

By definition, sanitizing a food contact surface must reduce the level of E. coli andStaphylococcus bacteria by 99.999 percent in 30 seconds. Sanitization may be achieved bythe use of chemicals or by heat.

An unclean surface cannot be chemically sanitized because sanitization requires directcontact between the sanitizer and the microorganisms to be killed. It is important to cleanall surfaces.

The correct order for cleaning and sanitizing equipment food contact surfaces is: pre-rinse (to remove loose soil); clean (mechanically and/or with appropriate chemical cleaner); rinse (with good quality water); inspect for cleanliness; repeat cleaning and rinsing procedures, if necessary; sanitize (with appropriate chemical sanitizer) (OPTIONAL); remove sanitizer residue by rinsing (with good quality water); allow surface to air dry.

Section D.3.3 – DAILY CLEANING and SANITATION 49

Rinsing normally eliminates all traces of chemical cleaners and sanitizers, but only when allsurfaces are reached. Rinse water must be free of microbes and other contaminants to avoidrecontamination of newly cleaned and/or sanitized surface, and of sufficient volume toremove all chemical residues. Osmosis filtrate is ideal for this purpose, as is preheatercondensate or potable water. Water storage containers should be constructed of stainlesssteel, food grade plastic, or fibreglass lined steel.

D.3.3.2 Sap Storage Tanks

Food Safety Hazard – Biological – excessive microbial growth from inadequate cleaning

Ideally, sap storage tanks should be cleaned promptly after they have been emptied. Delayedcleaning often results in formation of a thin layer of microbes (biofilm) which is difficult toremove. However, if tanks are located in the sugarbush where water is not readily availableor during cold weather when microbial growth is slow, producers may decide that a lessfrequent cleaning schedule is adequate.

Warm (or cold) water under pressure is generally all that is required if cleaning is done assoon as the tank is empty. Use a fibre brush, when necessary. The use of chlorine as asanitizer to control microbial growth is generally not needed nor is it recommended.However, if a sanitizer is used, the tank should be well rinsed with potable water to avoidresidue contamination and off-flavour syrup. Test kits for chlorine residues are availablefrom some maple equipment dealers.

A two-tank rotation is recommended. Sap coming from the sugarbush is always stored in aclean tank. To lessen risk of high levels of microbial contamination, try not to mix old andnew sap.

D.3.3.3 Sap Filters

Food Safety Hazards – Biological – microorganisms (bacteria, yeast, fungi) contaminate syrup as it passes

through filter Chemical – bleach or detergent residue contamination Physical – extraneous debris not fully removed by worn or damaged filters

Synthetic fibre filters should be held up to a good light to inspect for signs of wear. If lightcan be seen through the filter, it should be discarded. Old, threadbare filters allow debris andmicroorganisms into the sap causing contamination.

Both new and used synthetic fibre (Orlon®) filters should be washed in very hot water. Filtersshould not be washed in washing machines where they can become contaminated with theodours of detergent and/or bleach. Do not wring or twist filters to remove excess water. Suchaction tears the fibres which reduces the filter’s effectiveness and shortens filter life.

Filters should be dried flat in open air, preferably in sunlight. To allow time for this tohappen, additional filters may be required.

Section D.3.3 – DAILY CLEANING and SANITATION 50

Store filters in a clean, odour-free cloth bag in a dry, well-ventilated area. Filters shouldnever be stored in mothballs, cedar closets, air tight containers, or near scented materials.

D.3.3.4 Reverse Osmosis Machine

Food Safety Hazard – Biological – microorganisms contaminate sap as it passes through dirty membrane

If a prefilter is used, it should be changed frequently.

During processing, minerals, organic compounds, and microorganisms build up on the ROmembrane. Microbial fouling reduces RO machine capacity and can contaminate theconcentrated sap if the membrane is not cleaned frequently. Always follow manufacturers’directions carefully for frequency and methods of washing and rinsing RO machines.

Membranes should be replaced before they become so porous that minerals andmicroorganisms could pass through.

D.3.3.5 Preheater

Food Safety Hazard – Biological – microbial buildup contaminates sap

Warm or hot water should be flushed through the preheater coils at the conclusion of everyday’s production. This washes out remaining sap that can be a source of microbialcontamination in the following day’s sap.

There should be no need to use a chemical sanitizer during daily processing cleanups.

D.3.3.6 Evaporator

Food Safety Hazards – Chemical – heavy metals (lead) from lead soldered and lead containing metals used in

construction; residues from antifoaming agents; cleaner residues fromimproper rinsing

Physical – extraneous debris falling into inadequately covered evaporator pans

A clean evaporator is essential for the production of safe, high quality maple syrup. Whenpurchasing equipment, ease of cleaning and sanitation should be taken into consideration.

Mineral deposits, which are precipitates of organic compounds found in sap, form in both thesap pan and the syrup pan. Mineral deposits are difficult to remove if allowed to accumulate.

Buildup of sugar sand can lead to quality and/or food safety problems. Accumulations ofsugar sand reduce heat transfer that slows evaporation that, in turn, produces darker, strongerflavoured syrup. Entrapped sugar can also caramelize to produce caramel flavoured syrup.Sugar sand can create hot spots that warp or burn the bottom of the syrup pan. Finally, andmost importantly, University of Vermont studies found lead levels of up to 1,000 ppm insugar sand from lead containing equipment. For these reasons, mineral (scale) deposits mustbe removed regularly.

Section D.3.3 – DAILY CLEANING and SANITATION 51

When cleaning and/or sanitizing, there are a few basic principles that should always beremembered.

Minimize the use of chemical products when cleaning and sanitizing the evaporator andall other maple syrup processing equipment.

Cleaning lead containing evaporators with harsh acid cleaners contributes significantly tolead levels in finished maple syrup.

Wash, sanitize, and rinse the evaporator only to the extent needed to produce the highestquality maple syrup possible.

Use only cleaning and sanitizing products approved for use in maple syrup production. Alist of approved sanitizers, disinfectants, cleaners, and materials can be found on theCFIA website at: http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml.

Select cleaners and sanitizers that are most effective for the intended use and those thatare least likely to damage the surface being cleaned and/or sanitized.

Use recommended concentrations at recommended temperatures for recommendedcontact times, clean and sanitize at recommended frequencies, and rinse thoroughly toremove all chemical residues.

Use only quality water (reverse osmosis filtrate, pre-heater condensate, or potable water)to prepare washing and sanitizing solutions and for rinsing.

Evaporator pans assembled using lead soldered seams should not be cleaned to a bright finishusing acid based cleaners. While esthetically pleasing, bright, exposed terneplate and leadsolder surfaces provide a greater opportunity for lead to chemically leach into the sap.

The art of cleaning lead containing evaporator pans involves allowing an impervious film tobuild up on the evaporator surface but not to such an extent that it compromises the safety,quality, or unique characteristics of maple syrup.

Steel pans present a different set of problems but the solution is the same. There is no lead insteel. However, steel oxidizes quickly when exposed to oxygen and water. The resulting rustis still a concern as it can contribute a metallic off-flavour to syrup. Allowing a mineral filmto form on steel surfaces prevents exposure to oxygen and the formation of rust.

Since there is no lead in TIG or MIG welded stainless steel evaporators, cleaning to a brightfinish is a non-issue. Avoid use of chemical cleaners or cleaning procedures that can damagestainless steel surfaces. When chemical cleaning agents are used great care must be taken toremove all chemical residues

The best production practice is to remove scale when deposits are relatively thin. As depositsaccumulate over a period of time, they also harden so removal becomes increasinglydifficult. Depending upon the season, sap pans will require scale removal three to five timesper season. Syrup pans generally require cleaning after every six to eight hours of use.

Section D.3.3 – DAILY CLEANING and SANITATION 52

Thin layers can be removed by scrubbing with stiff brushes or teflon cleaning pads. Try tominimize scrubbing soldered joints so a layer of scale remains as a protective covering. Forheavier daily deposits, a combination of soaking or boiling water in the pans and scrapingwith a wooden spatula or scrubbing with a stiff fibre brush is often effective. Pressurewashers can also be used to assist in scale removal. Mechanical removal of scale shouldalways be your first choice. Only when it fails, should the use of chemical cleaners beconsidered.

Sulfamic and gluconic acid are commonly used to clean evaporator pans. Check the CFIAwebsite (http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml) under Cleaners orcontact your local CFIA office to be sure the formulation has been approved for maple syrupuse. Do not use iodine-based cleaners that can contaminate the syrup. Always followmanufacturer’s directions carefully when using any cleaner.

Before using a cleaner, mechanically remove as much scale as possible. Plug all pan outletsto prevent chemical contamination of other maple processing equipment. Partially fill thepans with water so all the scale is covered. Add the correct amount of cleaner then stir to mixthoroughly. Sugar sand (a calcium and magnesium bimalate mineral salt) is more soluble incold water than in a hot solution so there is no point in heating the water/cleaner solution. Letthe solution soak before stiff brushing to help speed removal of the scale. Continue soakingand brushing until all scale has been removed. Minimize brushing lead soldered joints and tinpans to reduce lead exposure. Excessive brushing may also damage the metal surface.

Once the scale has been removed, rinse the pans thoroughly with potable pressurized water.If possible, rinse multiple times allowing the pans to drain between rinsings. Thoroughrinsing is essential to remove all chemical residues.

D.3.3.7 Syrup Filters

Food Safety Hazards – Biological – microbes from unclean filters; E. coli contamination from family washing

machine Physical – foreign material passing through worn or damaged filters Chemical – high levels of lead in sugar sand passing through worn or damaged filters;

bleach or detergent residue contamination

Gravity Filters –All filters, whether they are cone type or flat, should be changed before each day’s operation.

Use of paper pre-filters is recommended when filtering syrup. Paper filters are not designedfor long term use. As soon as light inspection shows wear spots, they should be replaced.

To speed cleaning, carefully scrape the sugar sand off the filter then force water through thefilter in the direction opposite to that of the syrup flow. After the sugar sand has beenremoved, the filter is washed with potable water in a clean container or sink.

Family washing machines can be contaminated with E. coli from diapers, soiled clothing, orlivestock barn clothes. They should never be used to wash filters. Cleaners and detergents

Section D.3.3 – DAILY CLEANING and SANITATION 53

should not be used to wash filters. Hot syrup passing through the filter will remove theseresidues resulting in flavour and safety issues.

Gently squeeze filters to remove excess water. Wringing tears filter fibres, which makesthem more porous and less effective.

If possible, filters should be air-dried in sunlight.

Store filters in a clean, well ventilated, dry place to prevent mould growth which canadversely affect syrup flavour. Never store filters in plastic bags, in cedar chests, or withmothballs. The filter storage area should be secure from pests that can contaminate the filters.

Filter Cloths –Filter cloths should be washed, rinsed, dried, and stored in the same way as filters.

Pressure Filters -Filter presses use disposable paper filters. Filter plates must be assembled in a specific orderfor effective filtration to take place. When installing filters, make sure they are smooth andhave no creases. Follow manufacturer’s directions carefully for filter installation.

Pump pressure must be regulated to avoid rupturing filters. An increase in pressure is anindication that filters are beginning to clog and should be replaced. If a filter bursts, syrupmust be refiltered. Avoid use of lead containing bronze gear pumps.

Filter frames, pumps, hoses, and fittings should be cleaned at the end of each syrup run withpotable hot water under pressure in order to avoid microbial growth on residue syrup.

A publication outlining proper operation of a filter press is available from the Proctor MapleResearch Center at the University of Vermont.

D.3.3.8 Finishing Pan/Stove

Food Safety Hazards – Biological – microbial buildup (bacteria, yeast, fungi) due to inadequate cleaning Physical – extraneous debris falling into improperly covered pan Chemical – heavy metals (lead) from lead soldered and lead containing metals used in

construction; cleaner residues from improper rinsing

After each use, the finish pan should be cleaned with potable water under pressure to preventmicroorganisms from contaminating syrup during the next use. Don’t forget to rinse off thelid, if it has one. Cleaners and sanitizers should not be necessary or used during the season.

If the finishing pan is constructed with lead solder, cleaning procedures should allow a lightfilm to remain on soldered seams.

Section D.3.3 – DAILY CLEANING and SANITATION 54

D.3.3.9 Filler

Food Safety Hazards – Biological – microbial buildup due to inadequate cleaning Physical – extraneous debris from inadequate cleaning Chemical – contamination from leaking water jacket heaters

Gravity filter systems often have filling spigots attached so filtered syrup can pass directlyinto retail containers or storage containers. Pressurized water should be used to clean thefiller hopper and control valves after each use.

No matter the filling arrangement, the filler and accompanying equipment should be cleanedwith plenty of potable water. Cleaners and sanitizers should never be used.

When cleaning, water jacketed heaters should be inspected for leaks that could contaminatethe syrup with heavy metals or dilute the sap to the point where low brix encourages yeastand mould growth in the bottled syrup.

D.3.3.10 Work Surfaces

Food Safety Hazard – Biological – microbial buildup due to inadequate cleaning

All work surfaces, regardless of whether they are used for food or non-food handling, shouldbe kept clean and sanitized to prevent cross contamination with microorganisms andextraneous debris.

Use hot, soapy water to remove visible soil from work surfaces and utensils. After rinsingwith potable water, the U.S. Public Health Service recommends sanitizing non-poroussurfaces with a 200 ppm chlorine solution (1 tablespoon bleach to 1 gallon of water) andmore porous surfaces with a 600 ppm chlorine solution (3 tablespoons of bleach per gallon ofwater).

After allowing the surface to remain wet for two minutes, rinse and allow surface to air dry.

Cleaning cloths and sponges should be soaked frequently in a strong disinfecting solution(3/4 cup of bleach in 1 gallon of water), then fully rinsed in potable water.

D.3.3.11 Sinks/Hand Washing Stations

Food Safety Hazard – Biological – microbial buildup due to inadequate cleaning

The same cleaning and sanitizing procedures that apply to work surfaces also apply to sinksand hand washing stations.

Dirty hands can be a major source of cross-contamination. Hands and/or protective glovesshould also be washed frequently with hot, soapy water, then rinsed with potable water.

Section D.3.3 – DAILY CLEANING and SANITATION 55

D.3.3.12 Building Sanitation

Food Safety Hazard – Physical – hair, debris from pest activity Biological – microbial cross contamination; pest fecal contamination

Garbage containers should be emptied into containers outside the building at the end of everyworkday. If liners are not used in the garbage containers, the containers should be washedafter every emptying to remove odours and extraneous debris.

As required, floors should be swept or washed down. Be careful not to contaminateequipment with dust or water overspray while cleaning the floors. All materials not requiredfor production should be properly stored or removed from the sugarhouse.

Pest bait traps, which must be outside the building, should be checked daily. Dead rats andmice should be removed and bait replenished. After handling pests and pest related material,wash hand and gloves thoroughly before handling anything food related.

Some producers post a Daily Routine Orders (DRO) list in the sugarhouse as a reminder ofthe chores that must be completed before daily production begins.

Applicable Records: Form 4A – Daily Equipment SanitationForm 4B – Daily Building Sanitation

YES NO N/A CommentsEquipment Sanitation

sap collection tanks/buckets washed

pump #1 cleaned #2 cleaned #3 cleaned

sap tanks - tank #1 washed - tank #2 washed

sap filters - filters washed - clean filter installed

R. O. machine - membrane clean - back flushed

preheater - flushed

sap pan - sap drained - pan cleaned mechanically not dirty, cleaned yesterday - pan cleaned with chemicals

syrup pan - sap drained - pan cleaned mechanically - pan cleaned with chemicals

syrup filters - gravity filters washed - clean gravity filters installed - pressure filters replaced

finish pan - washed

filler - washed

measuring devices - cleaned

work surfaces - cleaned

one of these records will be prepared for each processing day cleanup

Checked By: Craig H

Form 4A: DAILY EQUIPMENT CLEANING

Date: March 7___ / _04__

Comments: after 5 days of weather so mild there was no sap run, the tubing system was flushed with water

no bleach used anywhere

Maple Syrup Workbook 56

YES NO N/A CommentsEquipment Sanitation

sap collection tanks/buckets washed

pump #1 cleaned #2 cleaned #3 cleaned

sap tanks - tank #1 washed - tank #2 washed

sap filters - filters washed - clean filter installed

R. O. machine - membrane clean - back flushed

preheater - flushed

sap pan - sap drained - pan cleaned mechanically - pan cleaned with chemicals

syrup pan - sap drained - pan cleaned mechanically - pan cleaned with chemicals

syrup filters - gravity filters washed - clean gravity filters installed - pressure filters replaced

finish pan - washed

filler - washed

measuring devices - cleaned

work surfaces - cleaned

Checked By:______________________________

Form 4A: DAILY EQUIPMENT CLEANING

Date:_____________ / _____

YES NO N/A CommentsBuilding Sanitation

floors cleaned supplies put away chemicals stored in separate area in steel cabinet in cornerchemicals clearly identified unnecessary clutter removed washroom cleaned all drains functioning properly

Pest Control

garbage pails emptied garbage pails have lids pest control devices serviced no sign of any rodents

Checked By: Craig H

Form 4B: DAILY BUILDING CLEANING

Date: March 7___ / _04__

Comments:

Maple Syrup Workbook 57

YES NO N/A CommentsBuilding Sanitation

floors cleanedsupplies put awaychemicals stored in separate areachemicals clearly identifiedunnecessary clutter removedwashroom cleanedall drains functioning properly

Pest Control

garbage pails emptiedgarbage pails have lidspest control devices serviced

Checked By: ______________________________

Form 4B: DAILY BUILDING CLEANING

Date: ____________ / _____

Comments:

Section D.3.4 – MEASURING DEVICES 59

SECTION D.3.4 – MEASURING DEVICES

MEASURING DEVICES – BEST MANAGEMENT PRACTICES1. Less than 66o Brix maple syrup is more likely to mould. It is also illegal to sell. Syrup

over 68o Brix may crystallize and is more costly to produce.2. Hydrometers measure syrup density accurately when properly used.3. Hydrotherms, with built-in thermometers, are accurate and easy to use.4. Refractometers are precise instruments that accurately measure syrup density.

Frequent calibration may be required.5. Inaccurate thermometers can adversely affect Brix readings.

D.3.4.1 Importance of Correct Brix

Food Safety Hazard – Biological – less than 66o Brix density syrup is ideal for the growth of mould

The Brix reading is a measure of sucrose (sugar) concentration.

Ontario Regulation 386 – Maple Products requires that maple syrup have a density of at least66 percent sugar before it can be offered for sale. This density is called 66o Brix.

In addition to being illegal to sell, low density syrup is an ideal medium for the growth ofmould, a biological food safety hazard. Because syrup with a density above 68o Brix requiresmore sap to make, its manufacture is less profitable to the producer. High density syrup mayalso crystallize when stored at room temperature for extended periods. The optimum Brix ofmaple syrup is between 66.5o and 67.5o. At this level, the risk of mould is low but it has thepronounced maple flavour and level of palatability sought by consumers.

Accurate Brix measurement is essential for successful production of maple syrup. Therefore,correct use, calibration, and care of measuring instruments is vital. Brix can be measuredusing a hydrometer, hydrotherm, or refractometer.

D.3.4.2 Hydrometer

Food Safety Hazard – Biological - less than 66o Brix density syrup is ideal for the growth of mould

A hydrometer is commonly used to measure maple syrup density. The density of the syrupcan be read directly from the Brix scale on the hydrometer stem.

A hydrometer works on the physics principle that the density of maple syrup can bedetermined by measuring the amount of displacement by a floating body. A floating body(the hydrometer) is carefully placed in a container of maple syrup (a tall, small diametercylinder called a hydrometer cup). A thermometer is placed in the cup so the reading takencan be adjusted for temperature.

Section D.3.4 – MEASURING DEVICES 60

Hydrometers are factory calibrated to take a Brix reading at 20o C (68oF). If the syruptemperature is higher than 20o C, the syrup is thinner so the hydrometer sinks deeper into thesyrup and the Brix reading is too low. The opposite happens if the temperature is lower than20o C. A temperature correction chart supplies the number that must be added or subtractedto the hydrometer reading to arrive at the correct Brix. For example, if the Brix reading were65.8o and the temperature of the syrup was 28o C, the correction chart indicates that 0.7 mustbe added to arrive at the true maple syrup density of 66.5o Brix.

When purchasing a hydrometer, keep in mind that the thinner the stem and the further apartthe markings, the easier it is to make accurate readings. The scale should be in 0.1o Brixgraduations.

In some instances, the paper scale inside a hydrometer moves, resulting in incorrect readingsand off-density syrup. It is recommended that the outline of a new hydrometer be traced in itsstorage case to indicate the exact location of the paper scale. This will permit periodic checksto ensure that it is in the correct location or to allow reading adjustments if it has moved.

To prevent false Brix readings, clean the hydrometer and test cup with warm water beforeand after use. Carefully wipe dry with an absorbent linen cloth to avoid adding water to thetest syrup. Fill the hydrometer cup with syrup to a level two or three centimetres from thetop. Holding it at the top of the stem, lower the hydrometer carefully into the syrup to itsapproximate equilibrium point so it does not touch the sides or bottom or sink below itsfloating position. (If the stem above the floating levels is covered with syrup, it will addenough extra weight to create an inaccurate reading.) After the hydrometer settles, read thegraduated scale at the horizontal surface of the syrup not at the top of the meniscus. Carefullyread the thermometer, then consult the correction chart to adjust the Brix reading fortemperature.

To avoid delay in readings, placing the hydrometer and thermometer in hot water close tothat of the syrup being tested. To ensure accuracy, hydrometers must be kept clean so theweight of grime does not cause it to sink too deeply into the syrup. When sugar sand coatsthe hydrometer, use vinegar to remove it. Never allow a hydrometer to freeze.

Some hydrometers have a high test scale which means that they have been calibrated to givecorrect density readings at high temperatures (99oC or 210oF).

D.3.4.3 Hydrotherm

Food Safety Hazard – Biological - less than 66o Brix density syrup is ideal for the growth of mould

A hydrotherm is a hydrometer with a built-in thermometer. There are two types ofhydrotherms. One is precalibrated for temperatures of 2o – 99oC (35o to 210oF), is calibratedin 0.20o Brix increments, and floats to the redline marker at 65.8o Brix. The other type ofhydrometer indicates the Brix and the built-in thermometer shows the density correctionscale.

Section D.3.4 – MEASURING DEVICES 61

Caution must be taken to take readings accurately. A quick glance may indicate a 65.8o Brixwhen, in fact, the reading is only 66o. Always make the reading at horizontal surface of thesyrup, not at the top of the meniscus

The method of operation of a hydrotherm is the same as that of a hydrometer. When allowedto sit for 30 or 40 seconds until the thermometer determines syrup temperature, the combinedreadings measure syrup density.

D.3.4.4 Refractometer

Food Safety Hazard – Biological - too low density syrup is ideal for the growth of mould

An accurately calibrated refractometer, when properly used, gives the most accurate densityreading.

When light enters a liquid, it bends. This is known as refraction. The more dissolved solids ina solution, the more the light will bend.

A refractometer is an optical instrument that measures the degree the light has bent (the angleof refraction) as it passes through dissolved sugar. An index value has been established foreach of these angles and the corresponding sugar concentration. An accurate measurementcan be made using just a small drop of syrup spread evenly across the glass prism.Calibration and proper prism cleaning of a refractometer are key to correct readings.

Refractometers are available in a range of Brix measurements (e.g. 0 o – 30o, 0 o - 80 o, 45 o –82 o). Some have high temperature resistance prisms and some have built-in temperaturecorrection thermometers. Hand held, pocket, and bench top model refractometers with analogor digital readouts are also available but are not commonly used in the maple industry.

A refractometer is a very delicate instrument. Calibration may be required after roughhandling, if it has been subject to large temperature changes, or if it has been subject tovibration. Calibration should be checked regularly to ensure consistent, accurate readings.

Refractometer calibration is relatively simple. Clean the glass (prism) with rubbing alcohol,and then let it evaporate. Spread distilled water or oil supplied with the refractometer evenlyon the glass before closing the cover. While applying slight pressure to the cover, lookthrough the eyepiece towards a good light source. If the shadow line does not cross the scalein the correct place, turn the adjustment screw until it does. Clean the glass again beforeusing.

Hot syrup applied to a refractometer prism produces “shadow-lines” that cannot be readaccurately. Hot syrup may also damage the prism. Syrup must be cooled to a temperature of65oC (150oF) or less for accurate density measurement. Refractometers are generallycalibrated for 20oC (68oF). Correction for temperature difference is important to obtain thecorrect Brix because readings vary by approximately 0.5o for every 5.5oC (10oF) temperaturedeviation from the calibration temperature.

Refractometers are commonly used for both sap and syrup Brix measurement.

Section D.3.4 – MEASURING DEVICES 62

D.3.4.5 Thermometer

Food Safety Hazards – Biological - too low density syrup is ideal for the growth of mould

A 1o C change in temperature equates to roughly a 0.1o Brix correction. Therefore, anincorrect thermometer reading can cause an incorrect Brix reading.

Thermometers may be calibrated in either Fahrenheit or Celsius. A Fahrenheit thermometershould have a range to at least 225 degrees and be calibrated in increments of one-quarterdegree intervals. A Celsius thermometer should measure to 110 degrees and be calibrated inone-tenth intervals. The calibration lines should be as far apart as possible, marked clearly,and in high contrast to the background.

A comparison reading between several thermometers is a good way to check their accuracy.Regularly place all the thermometers in a container of hot water. If one thermometer has areading significantly different than the others, it probably should be replaced.

Applicable Records: None required.

Section D.3.5 – FINISHING SYRUP 63

SECTION D.3.5 – FINISHING SYRUP

FINISHING SYRUP - BEST MANAGEMENT PRACTICES

1. Boiling point elevation of 4oC or 7.3oF over the barometric pressure adjusted boilingpoint of water is required to produce 66.5o Brix maple syrup.

2. A hydrometer is an effective instrument to measure Brix levels in the syrup pan.3. Automatic draw-offs are time savers but sugar sand buildup can alter readings.4. Finishing syrup in the evaporator requires a high level of skill.5. A finishing pan permits greater control over syrup Brix levels.6. Filter aids can help remove suspended solids including lead-containing sugar sand.7. Syrup filtration is most effective at 85oC or 185oF.8. The same cleaning procedures used for other processing equipment should also be used

to clean finishing equipment.

D.3.5.1 Boiling Point Elevation

Food Safety Hazard – Biological – too low density syrup is ideal for the growth of mould producing yeast

As the sugar concentration of maple sap or syrup increases, its boiling temperature alsoincreases. By measuring the boiling point of the sap/syrup, its density (Brix) can bedetermined.

The chart on the following page shows the temperature elevation above the boiling point ofwater and the corresponding concentration of sugar in sap/syrup. It should be noted that inthe desired Brix range of 66.5o – 67.5o, the changes in boiling temperature are relatively largein comparison with the change in Brix.

Everyone thinks of the boiling point of water as 100oC (212o F). This is correct only if thebarometric pressure is 760 millimetres (29.92 inches) of mercury. If the barometric pressureis higher than this, the boiling water is also higher. Conversely, if the barometric pressure islower, the temperature of boiling water also is lower than 100oC (212oF).

When boiling point elevation is used to determine sap/syrup density, it is important to firstdetermine the temperature of boiling water for the time and location where the sap/syrup isbeing processed. Theoretically, pure water should be boiled. However, since there isessentially no difference between the temperature of pure boiling water and that of boilingsap, boiling water temperature can be determined by placing a thermometer near the intake ofthe boiling sap pan. If a Brix of 66.5o is the goal, simply add 4.05oC (7.3oF) to the boilingwater (sap) temperature (highlighted on the chart on the following page). For a Brix of 56.9o,add 4.4o F (2.44o C) to the boiling temperature of water.

o F o C o Brix0.0 0.0 0.00.2 0.11 7.50.4 0.22 13.80.6 0.33 19.00.8 0.44 23.41.0 0.55 27.11.2 0.67 30.31.4 0.78 33.41.6 0.89 36.01.8 1.00 38.42.0 1.11 40.52.2 1.22 42.52.4 1.33 44.32.6 1.44 46.02.8 1.55 47.73.0 1.66 49.03.2 1.78 50.43.4 1.89 51.63.6 2.00 52.83.8 2.11 53.94.0 2.22 54.94.2 2.33 55.94.4 2.44 56.94.6 2.55 57.84.8 2.66 58.85.0 2.77 59.75.2 2.89 60.45.5 3.05 61.55.6 3.11 62.05.8 3.22 62.55.9 3.27 62.96.1 3.39 63.46.4 3.55 64.46.6 3.66 64.96.9 3.83 65.57.1 3.94 66.07.3 4.05 66.57.5 4.16 67.08.0 4.44 68.08.2 4.55 68.58.5 4.72 69.08.8 4.88 69.59.1 5.05 70.09.5 5.27 70.59.9 5.49 71.0

10.4 5.77 71.610.7 5.94 72.111.1 6.16 72.511.5 6.38 73.012.0 6.66 73.5

Boiling Temperature ElevationAbove Water Boiling Point

for Different Sap/Syrup Brix

Temperature Elevation

Section D.3.5 FINISHING SYRUP 64

Section D.3.5 – FINISHING SYRUP 64

Barometric pressure is constantly changing. During severe weather changes, the barometricchange can be swift and significant. If there is no adjustment made for a barometric pressurechange that causes a 1oC change in the boiling temperature of water, the Brix reading will be5.0o in error. An error this large can mean the difference between under density syrup at61.5o Brix and ideal syrup at 66.5o Brix. To lessen the possibility of such errors, the boilingpoint of water should be determined at the beginning of the processing day and at regularintervals throughout the day.

As suggested in the Section D.3.4.5, a properly calibrated, easy to read thermometer isessential to ensure correct temperature measurement. A variety of stem-type and dialthermometers are available. Some have moveable scales that can be adjusted to indicate thecurrent boiling point of water.

D.3.5.2 Hydrometer

Food Safety Hazard – Biological – too low density syrup is ideal for the growth of mould producing yeast

Hot test hydrometers have a red line marking at 66o Brix when the hydrometer is floating insyrup at 99oC (211o F). Hydrometers used to test syrup at room temperature are calibrated at66o Brix at 18oC (65oF).

To hot test for Brix, place boiling sap/syrup in the hydrometer cup. Carefully place thehydrometer in the sap/syrup along with a thermometer. Read the hydrometer as soon as itcomes to rest. Read temperature from the thermometer. Consult the temperature correctionchart and made the appropriate upward or downward adjustment to the hydrometer reading todetermine the correct Brix reading.

D.3.5.3 Evaporator Automatic Draw-off

Food Safety Hazard – Biological – too low density syrup is ideal for the growth of mould producing yeast

In larger evaporators, an automatic draw-off unit in the evaporator syrup pan may be used todrain off either finished syrup or concentrated sap destined for a finishing pan.

A probe continually monitors the sap/syrup temperature in the syrup pan near the draw-offvalve, freeing the producer from this responsibility. When the sap/syrup reaches the presettemperature (and predetermined density), the valve automatically opens, allowing sap/syrupto drain off. When the syrup temperature falls below the preset temperature, the valve closes.Several types of automatic draw-offs, with varying levels of complexity, are available. Someare sensitive to temperature changes of as little as 0.1oF and/or automatically compensate forbarometric pressure changes.

Automatic draw-offs are not completely foolproof. Sugar sand buildup can interfere withreadings. When sugar sand begins to accumulate, a change of draw-off sides is necessary.Units that do not automatically adjust for changes in barometric pressure require manualtemperature adjustment. To ensure density within the desired range, sap/syrup being drawnoff should be checked frequently using a hydrometer or refractometer.

Section D.3.5 – FINISHING SYRUP 65

D.3.5.4 Finishing Syrup in the Evaporator

Food Safety Hazard – Biological – too low density syrup is ideal for the growth of mould producing yeast;

microbial contamination from unclean evaporator syrup pans Chemical – lead contamination from lead alloy materials and lead solder

Syrup near the draw-off valve should be constantly monitored for temperature. If a Brix of66.5o is the desired goal, as soon as it reaches 4.05oC (7.3oF) above the predetermined boilingpoint of water, the draw-off valve is opened. When the temperature falls below that level, thevalve is immediately closed. To ensure that the Brix is correct, every batch of finished sapdrawn from the evaporator should be hydrometer hot tested.

Syrup that is too dense should be immediately blended with concentrated sap and retesteduntil the desired Brix level is reached. Syrup below the desired Brix level can either bereturned to the syrup pan or blended with too high Brix syrup.

In large capacity evaporators, it is sometimes possible to adjust the draw-off valve so there isa continuous flow of finished syrup. If the temperature near the draw-off valve rises above4.05oC (7.3oF) above the temperature of boiling water, the valve is opened slightly; if thetemperature decreases, the valve is closed slightly.

D.3.5.5 Finishing Syrup in a Finishing Pan

Food Safety Hazard – Biological – too low density syrup is ideal for the growth of mould producing yeast;

microbial contamination from unclean finish pans Chemical – lead contamination from lead alloy materials and lead solder

Many producers use a finishing pan to overcome the difficulties in producing a safe, highquality product in an evaporator because they feel greater control over syrup density ispossible in a finishing pan than in the evaporator. Measure density with a hydrometer. Eithera flow through or a batch finisher may be used.

There are several advantages to using a finishing pan. A finishing pan reduces sap boil timethereby reducing the opportunity for darker colour and stronger flavour. Concentrated saptransferred to the finishing pan does not all need to be the same concentration. Concentratedsap may be stored for finishing until there is enough to fill a storage drum. Because finishingpans are easier to clean than are evaporators, there should never be any syrup residue orsugar sand left to contaminate the next batch. Finally, concentrated sap filters moreefficiently than does finished syrup.

The size of the finishing pan will be determined by the size of the evaporator. Producersshould consult a technical manual or their maple equipment dealer to determine theappropriate size for their operation. An accurate thermometer with a range between 93oC and110oC (200oF and 230oF) in 0.5 or 0.25 degree graduations should be used to measuresap/syrup temperature. An adjustable gas or oil fired burner should supply easily controlled

Section D.3.5 – FINISHING SYRUP 66

heat. To speed operations, some producers who use a batch finisher alternate two finishingpans. This allows one to be cleaned while the other is in operation.

D.3.5.6 Filter Aids

Food Safety Hazards – Chemical - lead contamination from sugar sand not removed during the filtering process

As sap is concentrated during evaporation, calcium and magnesium salts precipitate out ofthe sap. The less soluble of these salts sink to the bottom of the evaporator but many staysuspended. Both the solids that precipitate out and those that remain suspended arecommonly called sugar sand or nitre. The suspended sugar sand can create a gritty texture tothe syrup but, more importantly, it may carry high levels of lead.

The larger the suspended solid, the easier it is to filter out. Some producers, especially thoseusing filter presses, add a small amount of food grade diatomaceous earth to the concentratedsap/finished syrup before final filtering. Many suspended solids in the syrup attachthemselves to the larger diatomaceous earth particles where they can be more easily removedby filtering.

D.3.5.7 Proper Filtration

Food Safety Hazards – Biological – syrup contamination from unclean or unwashed filters Physical – inadequate filtering allows contamination with harmful foreign material Chemical – suspended solids that may contain high lead levels

There are more dissolved solids in syrup above 85oC (185oF) than there are when it is belowthat temperature. Filters cannot effectively trap dissolved solids. Lowering syrup temperaturecreates an environment where some dissolved solids change to suspended solids that can beremoved by the filter. However, syrup must be at a high enough temperature to be viscousenough to flow. For these reasons, the temperature of hot syrup should be maintained at aminimum 85oC (185oF) in order to remove the greatest amount of suspended solids (sugarsand) which may contain high lead levels and for ease of filtering.

The use of pre-filters increases filtering efficiency and increases the length of time betweenfibre filter cleaning. Generally, four pre-filters should be used.

Cloudy syrup is often, but not always, associated with syrup contamination (suspended sugarsand) which increases heavy metal levels and adversely affects grades. Generally (but notalways), it is an indication of a problem with the filtering process. All aspects of filteringshould be reviewed. Filters may be worn out or too coarse for proper syrup filtering. Also,check whether equipment is appropriate for the job and/or properly used.

It should be noted that in some years, environmental conditions create sap that producescloudy syrup. In this circumstance, it is more difficult to achieve good results.

Section D.3.5 – FINISHING SYRUP 67

D.3.5.8 Sanitation

Food Safety Hazards – Biological – syrup contamination from unclean filters or equipment Physical – extraneous material falling into inadequately covered processing equipment Chemical – chemical residues from cleaning; suspended solids that may contain high

lead levels

The cleaning and sanitation procedures described in Section D.3.3 should also be used forcleaning finishing equipment after every use. If any of this equipment is constructed of leadalloy materials or contains lead solder, special care must be taken to minimize lead exposureby using cleaners and cleaning methods appropriate to the equipment.

Applicable Records: None required.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 69

SECTION D.4 – END-OF-SEASON CLEANING and SANITATION

END OF SEASON CLEANING – GOOD MANUFACTURING PRACTICES1. Wash buckets with hot water, rinse well, air dry, and inspect before storing in a clean,

dry place.2. Tubing systems should be flushed, sanitized when appropriate, thoroughly rinsed, drained, and capped as soon as sap gathering is finished.3. Clean, sanitize, rinse, drain and lubricate pumping systems.4. Spiles should be washed, sanitized, rinsed, air dried, and inspected before storage.5. Pressure wash or scrub sap storage tanks before rinsing, and inspecting.6. Never use detergent cleaners or sanitizers to wash sap filters.7. Follow manufacturer’s directions carefully when washing RO machine membranes.8. Preheater coils and the condensate pan should be cleaned and fully rinsed.9. Mechanically clean lead containing evaporator/finishing pans. Use chemical cleaners

only on stainless steel equipment.10. Never use detergent cleaners or sanitizers on syrup filters.11. Disassemble fillers for thorough cleaning.12. Do not store chemicals on porous work surfaces.13. Create an environment that discourages contamination.

D.4.1 Buckets

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, fungi) and bacterial metabolites Chemical – cleaning detergent or sanitizing chemical residues

Immediately after sap collection ends, buckets should be thoroughly washed and sanitized.Delay in washing allows microbial growth in the thin layer of sap (a biofilm) that remainsinside the bucket. When this growth dries on the surface, it is extremely difficult to remove.

Buckets should be washed with hot water and detergent immediately after the season,adequately rinsed with potable water, and air-dried before stacking for storage. A variety ofbrushes are available to make bucket cleaning easier. A chlorine solution with aconcentration of 200 ppm (a 1:250 dilution of household bleach) can be used as a sanitizer.Dry, stacked buckets should be stored in a clean dry place.

Gathering pails and collection tanks should be washed and sanitized in the same way.

The end of the season is a good time to make decisions regarding replacement of buckets.Those constructed of tin or galvanized metal and those with lead solder should be retiredfrom maple production. Old sap buckets are a collector’s item for urbanites. Some dealers are

Section D.4 – END-OF-SEASON CLEANING and SANITATION 70

willing to buy old buckets at prices that are almost equal to the cost of a new aluminum orfood grade plastic bucket.

Lead solder should not be used to repair buckets or pails.

OMAF discourages the practice of painting corroded sap buckets. For painting to beeffective, corroded surfaces must be carefully prepared by sand blasting or dipping in an acidbath so that all loose paint and rust is fully removed. A food grade paint approved by theCFIA for use on maple equipment must then be applied according to the manufacturer’sdirections. The cost of proper surface preparation and coating application generally exceedsthe value of the buckets. Paints other than a CFIA approved epoxy coating will impart an oilyoff-flavour to the sap.

Check http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml Reference Listing ofAccepted Construction Materials, Packaging Materials and Non-Food Chemical Products –Materials used for collection and storage of maple products for a list of approved coatings.

D.4.2 Tubing Systems

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, fungi) and bacterial metabolites Chemical – cleaning detergent or sanitizing chemical residues

As with buckets, it is important to clean the collection system as soon as sap collection ends.Immediate washing removes uncollected sap from lateral and main lines, which reduces thepossibility of microbial growth. Tubing systems can either be washed in place (translucentfood grade polyethylene) or taken down and placed in a washing tank (old, dirty or PVCtubing). Regardless of the washing system, use of potable water is a must.

In-place washing is effective only on the smooth interior walls of food grade polyethylenetubing. PVC (polyvinyl chloride) tubing, as well as older, dirty tubing, has more porousinterior walls that allow microbes to “hide”. For effective cleaning, this type of tubing mustbe taken down and soaked in a tank.

In-place washing involves flushing the entire system with water using a vacuum or pressurepump.

With a vacuum system, the vacuum pump is attached to the lower end of the line. Starting atthe furthest point from the pump, a spile is pulled and placed in a bucket of cleaning solution.After the solution is sucked through the system, the spile is capped. This procedure isfollowed with each spile until every one has been washed.

With a pressure system, water or a turbulent air/water solution is pumped from the lower endof the line back through the system. All parts of the system that contact sap must be cleaned.This includes main lines, laterals, droplines, fittings, and spiles.

A document titled Washing and Sanitising Maple Syrup Production Equipment published bythe Quebec Maple Syrup Production Committee recommends the following volumes ofwashing solution:

Section D.4 – END-OF-SEASON CLEANING and SANITATION 71

volume per tap – 2.25 litres or 0.50 gallons main lines – 19 mm or ¾ inch diameter requires 0.45 litres per metre or 0.03 gal. per ft.

25 mm or 1 inch diameter requires 0.75 litres per metre or 0.05 gal. per ft. 32 mm or 1 ¼ inch diameter requires 1.2 litres per metre or 0.08 gal. per ft.

35 mm or 1 ½ inch diameter requires 1.8 litres per metre or 0.12 gal. per ft.

The volume of rinsing water recommended by the Committee is as follows:

main lines – 19 mm or ¾ inch diameter requires 0.3 litres per metre or 0.02 gal. per ft. 25 mm or 1 inch diameter requires 0.6 litres per metre or 0.04 gal. per ft.

32 mm or 1 ¼ inch diameter requires 0.9 litres per metre or 0.06 gal. per ft. 35 mm or 1 ½ inch diameter requires 1.3 litres per metre or 0.09 gal. per ft.

Imagine a system with 450 taps in which the sap is collected by 200 metres of 19 mm, 100metres of 25 mm, and 40 metres of 32 mm tubing. Using the recommendations in the tablesabove, the required volumes of washing solution and rinse water can be calculated:

Washing 450 taps X 2.25 litre = 1,012 litres200 metres of 19 mm tubing = 200 m X 0.45 litres = 90 litres100 metres of 25 mm tubing = 100 m X 0.75 litres = 75 litres40 metres of 32 mm tubing = 40 m X 1.2 litres = 48 litres

Total washing solution required for the example system:(1012 + 90 + 75 + 48) = 1,225 litres

Rinsing no additional rinse water required for taps200 metres of 19 mm tubing = 200 m X 0.3 litres = 60 litres100 metres of 25 mm tubing = 100 m X 0.6 litres = 60 litres40 metres of 32 mm tubing = 40 m X 0.9 litres = 26 litres

Minimum volume of rinse water required for the example system:(60 + 60 + 26) = 146 litres

An alternative, more effective, in-place cleaning procedure is a portable “oil-less” aircompressor that injects air into the cleaning solution. The turbulence of air mixed with water(4 parts air:1 part water) improves cleaning action. Most modern systems should be able towithstand the additional pressure required in this cleaning method.

If the tubing system is taken down, cleaning takes place in a washing tank. Cleaning solutionmay be pumped through bundles or they may be mounted on a reel and rotated through thesolution. Care must be taken to flush all lines of sap, fungal growth, and sanitizer. Afterrinsing, all tubing should be inspected, drained, air-dried, and capped before storage in aclean dry place.

All surfaces must be clean before they can be effectively sanitized. If the producer has nomeans to effectively rinse sanitizer out of tubing, it should not be used.

If a 500 ppm chlorine solution (a 1:100 dilution of household bleach) is used as a sanitizer, itmust be thoroughly rinsed from the lines so there is no chemical residue contamination of sap

Section D.4 – END-OF-SEASON CLEANING and SANITATION 72

during the following season. Traces of chlorine salts can also attract gnawing squirrels. In2003, some produces took advantage of the temporary approval of hydrogen peroxide for useas a sanitizer in maple operations. Phosphoric acid and other approved acid cleaners may alsoused as tubing cleaners.

After the lines have been cleaned, rinsed, drained, and allowed to dry, all lines should becapped to prevent entry of debris. This is also a good time to visually inspect the tubing forcleaning effectiveness. Unclean areas should be identified for addition cleaning or tubingreplacement.

Before storage, all lines and connections should be inspected for wear and damage. Anythingin need of repair or replacement should be set aside. All replacement tubing and connectorsshould be constructed of food grade polyethylene approved by the CFIA. Check their website or contact their local office for a list of manufacturers.

D.4.3 Extraction Pumps

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, fungi) and bacterial metabolites Chemical – lead containing bronze or brass; cleaning detergent or sanitizing chemical

residues

Vacuum and mechanical pumps and pumping systems also should be mechanically cleaned,sanitized, rinsed, and drained at season’s end. Control devices such as floats and valvesshould also be mechanically cleaned, sanitized, and rinsed.

Lubrication must be with food grade lubricants included on the CFIA’s Reference Listing ofAccepted Construction Materials, Packaging Materials and Non-Food Chemical Products.http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml

The end of the season is a good time to consider which bronze gear pumps will be replacedbefore the next maple season. Any non-food grade control devices should also be set asidefor replacement.

D.4.4 Spiles

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, fungi) and bacterial metabolites Chemical – lead containing tin, terneplate, or rusty spiles; cleaning detergent or

sanitizing chemical residues

At the end of the season, spiles from bucket collection systems should be washed withdetergent, sanitized, triple rinsed with potable water, and air-dried before being stored in aclean, dry place.

Spiles constructed of terneplate or those that are rusty should be kept separate so they can bereplaced with stainless steel, aluminum, or food grade plastic before the next season.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 73

D.4.5 Sap Storage Tanks

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, fungi) and bacterial metabolites Chemical – lead containing tin, terneplate, or rusty tanks; cleaning detergent or

sanitizing chemical residues

Do not delay cleaning sap tanks at the end of the season. Sap residue is ideal for microbialgrowth that hardens into a film that is difficult to remove.

Wash sap tanks with potable water, scrubbing with a stiff-bristled brush as necessary.Pressure washing may be an alternative. Sanitize and rinse well to remove chemical residue.

Identify tanks that require repair. All repairs should be with food grade materials. Under nocircumstance should lead solder be used.

Painting the interior of corroded tanks is not recommended. However, for those who insist onpainting, food grade paint approved by the CFIA for use on maple equipment must beapplied to a properly prepared surface according to the manufacturer’s directions.

Check http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml Reference Listing ofAccepted Construction Materials, Packaging Materials and Non-Food Chemical Products –Materials used for collection and storage of maple products for a list of approved coatings orcall the local CFIA office for advice. Paints other than a CFIA approved epoxy coating willimpart an oily off-flavour to the sap.

If the sap storage tanks are terneplate, corroded, difficult to clean, or contain lead solder,replacement should be seriously considered. These tanks can be major contributors to leadlevels in syrup. This may be an excellent time to measure the economic impact of losing partor all of your syrup because of high lead content against the cost of a stainless steel or foodgrade plastic storage tank.

D.4.6 Sap Filters

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, fungi) Chemical – cleaning detergent or sanitizing chemical residues

Synthetic fibre filters should be soaked and agitated in potable water. Detergent cleaners orsanitizers should never be used. Even after a full off-season, chemical residues from filterscan still contaminate sap and impart off-flavours. After washing, rinse filters well. Squeezegently to remove excess water, but do not wring. Air-dry, preferably in sunlight. Store in aclean, dry, odour-free location. Do not store in plastic bags where there is no airflow andmould growth is encouraged.

Before storing, examine all filters for wear and/or damage. Hold each filter up to a stronglight. If light can be seen through the filter, it is too worn to use. Discard worn or damagedfilters at the end of the season so there is no temptation to use them another year.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 74

D.4.7 Reverse Osmosis Machines

Food Safety Hazards – Biological – microorganisms (bacteria, yeast, fungi)

Poor maintenance and improper cleaning of RO machines can cause off-flavours in sap.Complete removal of all microorganisms during cleaning is a necessity, as is proper rinsingto remove traces of chemical residues.

Follow manufacturer’s directions carefully during year-end cleaning of the RO machine.Washing and maintenance procedures are often complex. Take note of the type andconcentration of cleaning solutions recommended and rinsing procedures.

D.4.8 Preheater

Food Safety Hazards – Biological – microorganisms (bacteria, yeast, fungi) Chemical – lead containing solder; cleaning detergent or sanitizing chemical residues

To prevent formation of a hard film, flush cleaning solution through the preheater coils assoon as the season ends. Follow the cleaning solution with sanitizer then fully rinse withpotable water. Also, wash the condensate pan with a cleaning solution, followed by asanitizer, and thorough rinsing.

Copper preheater coils with lead soldered seams should be resoldered with lead-free solder orreplaced with stainless steel. All brass and bronze fittings (which can contain lead) shouldalso be replaced, when feasible. Only lead-free solder should be used for repairs.

D.4.9 Evaporator/Finishing Pans

Food Safety Hazards – Biological – microorganisms (bacteria, yeast, fungi) Chemical – lead containing solder; cleaning detergent or sanitizing chemical residues

End-of-season mineral scale, sugar sand, and defoamer residue cleaning is always easier if aregular cleaning routine has been followed during the season.

Sometimes, heated soft water to a depth of 25 mm (1 inch) above the channel ribs in the panand the periodic use of a stiff bristled brush or a nylon pad is enough to clean the pans. Whenbrushing, try to minimize scrubbing lead-soldered seams. Avoid removing the innermostscale when brushing lead soldered seams. A film left on these seams reduces lead exposureduring early boils the following season. Pressure washers may also be used.

Mechanical cleaning should always be the first choice for cleaning lead pans. If warm waterand brushing will not remove scale deposits, chemical cleaning may be necessary. While acidcleaners effectively dissolve scale and mineral deposits, strong acid solutions will dissolvegalvanizing and lead and pit the surface of lower quality stainless steel. Chemical cleaning ofpans containing lead should be considered only as a very last resort.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 75

Use a cleaner appropriate to the metal being cleaned. Always follow cleaner/sanitizerdirections carefully. Rinse only with potable water or water saved from preheater condensateor reverse osmosis filtrate.

Except for the addition of a chemical cleaner to the water, the cleaning procedure is the same.Phosphoric acid cleaners are very effective in maple syrup operations, are relatively safe, andcan be used with hand scrubbing. A list of approved cleaners may be found at the CFIA’swebsite (http://www.inspection.gc.ca/english/ppc/reference/dppe.shtml) or call the localCFIA office for advice.

Although less preferable than mechanical cleaning, allowing sap to ferment in evaporatorpans for 8 to 12 weeks is another method used to clean stainless steel evaporator pans. Pansare filled with 8o to 10o Brix sap. As the sap ferments (creating a smelly mess), it forms acidsthat loosen the scale. Following a period where the sap becomes ropy and jellylike, it revertsto a liquid that can easily be drained. Because of the acids formed, this technique is notappropriate for terneplate pans or those constructed using lead solder. Serious lead exposurecan result from too clean lead soldered seams and pans. The acids also can damage the pans,shortening their useful life.

Following any of these cleaning procedures, the evaporator/finishing pans should bethoroughly rinsed with potable water. If possible, they should be stored in a clean, drylocation in an overturned position to make preseason cleaning easier.

Some producers with non-stainless steel evaporator pans do not clean their evaporator pans atthe end of the season. Producers following this practice believe this will form a protectivecoating over lead containing metal seams and surfaces, as well as prevent pan surfaces fromcorroding. However, the longer the delay in cleaning, the more difficult the cleaningbecomes. Generally, this is not a recommended practice.

Lead solder should never be used for repairs. Give serious consideration to replacing all or aportion of pans containing lead with TIG or MIG welded stainless steel pans. Remember thatevaporator pans are the largest single source of lead in maple syrup.

D.4.10 Syrup Filters

Food Safety Hazards – Biological – microorganisms (bacteria, yeast, fungi) Chemical – cleaning detergent or sanitizing chemical residues

Synthetic fibre filters should be soaked and agitated in potable water. Never use detergentcleaners, scented cleaners, sanitizers, or fabric softeners that can contaminate the filters withchemical residues or odours. Rinse filters well. Do not wring dry; air dry instead. Do notstore filters in mothballs, cedar closets, airtight containers, or near scented materials. Placefilters in a cloth bag and store them in a clean, dry, well-ventilated location.

Examine each filter for wear and/or damage by holding it each up to a strong light. If lightcan be seen through the filter, it should be discarded.

Partially used paper prefilters should be discarded at the end of the season.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 76

Leftover diatomaceous earth should also be stored in a dry, well-ventilated area.

D.4.11 Filler

Food Safety Hazards – Biological – microorganisms (bacteria, yeast, fungi) Chemical – lead containing solder; cleaning detergent or sanitizing chemical residues

Disassemble and mechanically clean fillers including all piping, connections, and valves.Avoid chemical use. Flush thoroughly with potable water. Replace lead soldering, and brass,and bronze fittings.

Water jackets on fillers should be checked carefully for leaks. All repairs should be madewithout the use of lead solder.

D.4.12 Work Surfaces/Sinks/Utensils/Measuring Devices

Food Safety Hazards – Biological – microorganisms (bacteria, yeast, fungi) Chemical – cleaning, sanitizing, lubricating chemical residues

Work areas should always be kept free from clutter. Wash work surfaces, utensils andmeasuring devices before and promptly after use. To prevent further microbial growth, wipedry with clean, dry cloth towels or disposable paper towels. The use of sponges, which canharbour large numbers of bacteria, is not recommended.

Wash and sanitize fabric washing cloths and towels frequently so they do not become asource of bacterial contamination. For sanitation, soak cleaning and drying cloths in achlorine solution (3/4 cup of chlorine in 1 gallon of water) before thoroughly rinsing inpotable water.

Be careful when using work surfaces as storage areas during the off-season. Chemicalsincluding cleaners, sanitizers, and petroleum-based lubricants can be absorbed by poroussurfaces which can contaminate equipment or containers the following season.

Porous work surfaces such as wood should be replaced with food grade plastic or stainlesssteel to discourage bacterial buildup during processing.

D.4.13 Premises

Food Safety Hazards – Biological – pest urine or droppings; pest fouling by eating, gnawing, hiding, or nesting

Storage areas should be cool, clean and dry. Leftover syrup packaging supplies, packagedmaple syrup, and chemical supplies should each be stored in distinctly separate areas so thereis no possibility of cross contamination of any kind. Ideally, each should be in a separateroom.

Section D.4 – END-OF-SEASON CLEANING and SANITATION 77

Empty, clean, and sanitize all garbage containers in the building. Garbage containers shouldbe stored upside down away from all maple products or unused packaging. Remove or storeall foodstuffs in rodent proof containers. Openings that could allow access into the buildingby mice, rats, birds, raccoons or other pests should be repaired, if required.

All extraneous debris inside the building should be removed. There should be a clear spaceimmediately outside the building walls to discourage pest habitation.

All floors should be swept and/or washed.

Any required building repairs or upgrades should be noted so they can be completed wellbefore the next maple syrup processing season.

Applicable Records: Form 5A: End of Season Cleanup – Bucket Collection SystemForm 5B: End of Season Cleanup – Tubing Collection SystemForm 5C: End of Season Cleanup – Production EquipmentForm 5D: End of Season Cleanup – Sugarhouse

YES NO N/A CommentsSpiles

Washed Detergent Used Sanitized used chlorine at 500 ppmTriple Rinsed Air Dried Inspected # repair required 0 # discarded 94 # kept for next season 406

Sap BucketsWashed Detergent Used Sanitized Triple Rinsed Air Dried left upside down overnightInspected # repair required 34 # discarded 8 # kept for next season 458

Collection Tanks/BucketsWashed tanks pressure washed; cleaningDetergent Used solution pumped through systemSanitized for half an hour before rinsingTriple Rinsed Air Dried Inspected # repair required 0 # discarded 0 # kept for next season 2

continued …… 79

Comments:

Comments:

both tanks are food grade plastic

Form 5A: END OF SEASON CLEANING - Bucket Collection System

Date: March 20 & 21 /__04___

need to buy 100 spiles

Checked By: Leo DeVille

about 250 plastic, 150 tin

need to buy 10 - 20 new bucketsabout 400 aluminum, 50 tin

Comments:

Maple Syrup Workbook

YES NO N/A CommentsPumps

Washed sap pumped into storage tankDetergent Used at sugarhouseSanitized Triple Rinsed Inspected

required repairs - required repairs -

Lubrication used grease from CFIA list

Control Devices

Washed Detergent Used Sanitized Triple Rinsed Inspected

required repairs - required repairs -

80

Comments:

none

Comments:

has bronze gears, should be replaced

Form 5A: END OF SEASON CLEANING - Bucket Collection System continued …..

Maple Syrup Workbook

YES NO N/A CommentsSpiles

WashedDetergent UsedSanitizedTriple RinsedAir DriedInspected # repair required # discarded # kept for next season

Sap BucketsWashedDetergent UsedSanitizedTriple RinsedAir DriedInspected # repair required # discarded # kept for next season

Collection Tanks/BucketsWashedDetergent UsedSanitizedTriple RinsedAir DriedInspected # repair required # discarded # kept for next season

continued ……

Comments:

Comments:

Form 5A: END OF SEASON CLEANING - Bucket Collection System

Date: ____________ /_____Checked By: _____________________________

Comments:

YES NO N/A CommentsPumps

WashedDetergent UsedSanitizedTriple RinsedInspected

required repairs - required repairs -

Lubrication

Control Devices

WashedDetergent UsedSanitizedTriple RinsedInspected

required repairs - required repairs -

Comments:

Comments:

Form 6A: END OF SEASON CLEANING - Bucket Collection System continued …..

YES NO N/A CommentsTubing System

Washed in place System taken down Sanitized used 200 ppm chlorine solutionRinsed used double calculated volumeDrained Capped Spiles collected all were washed after collectionInspected laterals mains connections

PumpsWashed Detergent Used Sanitized Triple Rinsed Inspected required repairs - vacuum pump required repairs -Lubrication used grease from CFIA list

Control DevicesWashed sap pumped directly into storageDetergent Used tank outside sugarhouse fromSanitized vacuum systemTriple Rinsed Inspected

Comments:

Comments:

81

Checked By: Craig Hillenberg

Form 5B: END OF SEASON CLEANING - Tubing Collection System

Date: March 22 /__04___

lateral C3 leaks in several spots, 215' X 3/4 "black line should be replaced 125' X 1 1/4 "8 - 3/4" Ts need to be replaced - already removed

some air leakage detected - needs new seals

Comments:

Maple Syrup Workbook

YES NO N/A CommentsTubing System

Washed in placeSystem taken downSanitizedRinsedDrainedCappedSpiles collectedInspected laterals mains connections

PumpsWashedDetergent UsedSanitizedTriple RinsedInspected required repairs - vacuum pump required repairs -Lubrication

Control DevicesWashedDetergent UsedSanitizedTriple RinsedInspected

Comments:

Comments:

Checked By: _______________________

Form 5B: END OF SEASON CLEANING - Tubing Collection System

Date:____________/______

Comments:

YES NO N/A CommentsSap Storage Tank(s)

Washed pressure washedDetergent used Sanitized Rinsed Inspected rust spots on outside of old one

Sap Filter(s)Washed Detergent used Sanitized Rinsed Inspected 2 orlon filters discarded

Reverse Osmosis MachineWashed disassembledDetergent used used caustic soda on membraneSanitized Rinsed Inspected

Sap PreheaterWashed Detergent used Sanitized Rinsed Inspected looks good

Evaporator - Sap PanWashed warm water & scrubbedChemical used not necessarySanitized Rinsed Inspected left rear corner needs repair

continued …….

Checked By: Craig Hillenberger

Form 5C: END OF SEASON CLEANING - Production Equipment

Date: March 24, 25, 26 /__04___

Maple Syrup Workbook 83

YES NO N/A CommentsEvaporator - Syrup Pan

Washed scrubbed several timesChemical used used sulfamic acidSanitized Rinsed Inspected left film in soldered corners

Syrup FiltersWashed washed filter pressDetergent used discarded all used paper filtersSanitized Rinsed Inspected one plate cracked, can weld

Finishing PanWashed scrubbed several timesChemical used used sulfamic acidSanitized Rinsed Inspected shinny stainless steel

FillerWashed disassembled before washingDetergent used Sanitized Rinsed Inspected

Washed Detergent used used soapy waterSanitized Rinsed Inspected wood table should be replaced

Additional Comments:

another sap storage tank

Work Surfaces/Measuring Devices, Etc.

Form 5C: END OF SEASON CLEANING - Production Equipment continued ...

tried not to clean tin evaporator pans too well;

stainless steel finishing pan and filler were cleaned to a bright shine; should be looking around for

Maple Syrup Workbook 83

YES NO N/A CommentsSap Storage Tank(s)

WashedDetergent usedSanitizedRinsedInspected

Sap Filter(s)WashedDetergent usedSanitizedRinsedInspected

Reverse Osmosis MachineWashedDetergent usedSanitizedRinsedInspected

Sap PreheaterWashedDetergent usedSanitizedRinsedInspected

Evaporator - Sap PanWashedChemical usedSanitizedRinsedInspected

continued …….

Checked By: ___________________________

Form 5C: END OF SEASON CLEANING - Production Equipment

Date:___________________/______

YES NO N/A CommentsEvaporator - Syrup Pan

WashedChemical usedSanitizedRinsedInspected

Syrup FiltersWashedDetergent usedSanitizedRinsedInspected

Finishing PanWashedChemical usedSanitizedRinsedInspected

FillerWashedDetergent usedSanitizedRinsedInspected

WashedDetergent usedSanitizedRinsedInspected

Additional Comments:

Work Surfaces/Measuring Devices, Etc.

Form 5C: END OF SEASON CLEANING - Production Equipment continued ...

YES NO N/A CommentsSupplies Storage

Foodstuffs in rodent proof containers Chemicals in separate area stored with other farm chemicalsChemicals clearly identified Packing supplies in clean, dry area Empty containers in clean, dry area

Sugarhouse InteriorWalls cleaned Ceiling cleaned no ceilingOverhead areas cleaned Floors cleaned power washedClutter removed

Sugarhouse ExteriorExterior openings covered Doors and windows tight Perimeter free from debris

Pest Control

Interior garbage pails emptied Exterior garbage properly disposed of took everything to the dumpPest control devices in place

85

Comments:

Comments:

Comments: have seen no evidence of rats or mice so no traps are necessary

Form 5D: END OF SEASON CLEANING - Sugarhouse

Date: March 22 /__04___Checked By: Leo DeVille

Comments: very few supplies left; stored in same room as bottled syrup

Maple Syrup Workbook

YES NO N/A CommentsSupplies Storage

Foodstuffs in rodent proof containersChemicals in separate areaChemicals clearly identifiedPacking supplies in clean, dry areaEmpty containers in clean, dry area

Sugarhouse InteriorWalls cleanedCeiling cleanedOverhead areas cleanedFloors cleanedClutter removed

Sugarhouse ExteriorExterior openings coveredDoors and windows tightPerimeter free from debris

Pest Control

Interior garbage pails emptiedExterior garbage properly disposed ofPest control devices in place

Form 5D: END OF SEASON CLEANING - Sugarhouse

Date:_______________ /______Checked By: _________________________

Comments:

Comments:

Comments:

Comments:

Section D.5 – BULK PACKAGING and STORAGE 87

SECTION D.5 – BULK PACKAGING and STORAGE

BULK PACKAGING – GOOD MANUFACTURING PRACTICES

1. Stainless steel drums are best for long term storage.2. Wash, adequately rinse, drain, and dry odour free drums before using.3. Hot pack syrup between 85oC and 87oC (185oF – 190oF). Do not allow syrup in

container to fall below 82oC (180oF) before capping tightly.4. Freeze a representative sample from each drum for future reference.5. Identify drums clearly and record pertinent information for each.6. After allowing packaged syrup to cool, store drums in a cool, dry, dark place.

D.5.1 Drum/Container Selection

Food Safety Hazard – Biological – microorganisms (killed during hot pack but can create quality issues) Physical – rust; dirt; flakes of galvanizing; lint from drying towels Chemical – cleaner residues; heavy metals; oil, pesticides from non-food use

Bulk is the preferred method of long term storage of maple syrup. Bulk storage allows timelypackaging of short shelf life retail containers to meet demand.

Ideally, only stainless steel or food grade plastic containers should be used for bulk storage ofmaple syrup. Galvanized drums are still being used but their use should be phased out. Oldergalvanized drums have lead soldered seams and all galvanized drums can leach zinc into themaple syrup. Although the health hazards from zinc in maple syrup can be consideredinsignificant, as a heavy metal, its uncontrolled addition to food should be avoided whenpossible. The Quebec Maple Syrup Producers’ Federation SIROPRO program will prohibitthe use of galvanized storage drums beginning in 2008.

Old cream cans, old milk cans, and other terneplate or galvanized containers with leadsoldered seams should not be used to store maple syrup. All can contribute lead to the syrup.Newer milk containers do not contain lead solder. A lead test kit (available from mapleequipment dealers) should be used to check bulk containers for lead content before they areused.

Containers that have previously held non-food materials such as petroleum products,cleaning chemicals, pesticides, or any toxic material should never be used. No matter howclean these containers may seem, toxic chemical contaminants can still leach from thecontainer wall into the maple syrup. Bulk containers with odours can also taint syrup andshould not be used.

Bulk containers should not have holes, dents, damaged surfaces, or visible manufacturingdefects. These containers, as well as those with internal rust or corrosion, should be discarded

Section D.5 – BULK PACKAGING and STORAGE 88

immediately. A flashlight or small light bulb on an extension cord can be used to examine theinside of a drum.

Small operations should use bulk containers sized so that each container can be filled oremptied in one continuous operation. Opening and closing containers partially filled withsyrup is an invitation to microbial contamination.

When replacing bulk storage containers, purchase only those constructed of 300 seriesstainless steel or food grade plastic.

D.5.2 Drum/Container Sanitation

Food Safety Hazard – Biological – microorganisms (killed during hot pack but can create quality issues) Physical – rust, dirt, flakes of galvanizing, lint from drying towels Chemical – cleaner residues; heavy metals; oil, pesticides from non-food use

University of Maine researchers have concluded that “more bulk syrup is downgraded orruined due to storage in drums that are in poor condition than by any other single storagecause”.

Steam cleaning is the best method to clean bulk containers. The second best method is veryhot or boiling water. A small amount of caustic soda (sodium hydroxide) may be added to thehot water. However, if caustic soda is used, the containers must be well rinsed with potablewater to remove all traces of chemical residue.

After washing and rinsing, fully drain the drums. Tip the barrel on end to drain through thetop opening or on its side with the bunghole down. Use paper towels or a clean, dry cloth toremove the last water around the opening. Be careful not to leave any lint or paper in thedrum. Ideally, the container should be completely dry before using to avoid excess waterdiluting the syrup. Often, this is not easily accomplished.

After the container is dry, it should be re-examined be ensure that it is clean, dry and free ofrust and other residues before being filled. Also, do a final “sniff” test for odours.

D.5.3 Filling

Food Safety Hazard – Biological – too low packing temperature yeast and mould growth; condensation from

the heating process causes low Brix and possible yeast growth; water jacket leaks causelow Brix and possible yeast growth

Chemical – long residency time in lead containing equipment allows lead to leach intothe syrup

The packing room should be separate from the evaporator room.

Maple syrup should always be packed hot. A continuous flow of hot syrup achieves betterresults than heating a large volume in a pan or vat. Syrup may deteriorate in colour and

Section D.5 – BULK PACKAGING and STORAGE 89

flavour if heated and held hot while it waits to be packed. Hot, but flowing, syrup will retainmost of its original flavour and quality.

To create a continuous flow of hot syrup, alternate between two small finishing pans or use aflow through finisher.

Syrup temperature must be hot enough (between 85oC and 87oC or 185oF and 190oF) toensure that the temperature of the syrup in the container is at least 82oC (180oF) after it ispacked. Temperatures below 82oC (180oF) allow the growth of yeast and mould spores whichcan contaminate the entire container. When packed and sealed at this temperature, the syrupwill sterilize the container against these microorganisms and create a vacuum to preventfurther contamination.

When syrup is held for too long at temperatures above 93oC (200oF), sugar sand mayprecipitate. The resulting cloudy syrup must be refiltered. Syrup at this high temperature mayalso darken with a consequent loss of grade. Continual monitoring of syrup temperature as itis being packed is the best way to avoid too cool or too hot syrup.

A hot water jacketed tank with a thermostat is an effective tool to keep syrup temperaturewithin the desired range. However, water-jacketed tanks must be checked periodically forwater leaks. Water leaking into the maple syrup may lower its density below 66o Brixcreating an ideal environment for mould growth.

Bulk containers must be filled completely. Air space allows contaminating microbialgrowth.

Containers must be capped and tightened immediately to prevent the syrup from coolingbelow the sterilizing temperature of 82oC (180oF). Exposure to the air also allows time formould and yeast spores to contaminate the syrup. New gaskets should always be used onbungs for an airtight seal. Immediately after capping, the bulk container must be positionedso hot syrup contacts and sterilizes microbes on the bung.

Be careful that the last syrup of any batch is of the correct density. Where a cover is used onthe finishing pan, water condensation dripping from the cover may cause the syrup to be toothin. If no cover is used, evaporation may cause the syrup to become too thick. Constantmonitoring for density helps ensure it stays within the preferred 66.5 o to 67.5o Brix range.

D.5.4 Sampling

Food Safety Hazard – Sampling helps identify the source of contamination if problems arise.

Always keep a sample of syrup from each drum packed. A representative sample should be ablend of three to five samples taken randomly as the drum is filled. Clearly identify thesample before placing it in a freezer.

A sample taken from each drum allows for syrup analysis without breaking the seal on thedrum and the resulting potential for contamination when a drum is opened. In the event of aproblem with the syrup, a reference sample exists to help identify the problem. (e.g. did theproblem exist before retail bottling or did it occur during or after bottling?) If the sample is

Section D.5 – BULK PACKAGING and STORAGE 90

stored in a clear glass container, the quality of the syrup can be reviewed and compared at aglance when decisions on blending and retail bottling are being made.

D.5.5 Drum Identification

Food Safety Hazard – Sampling helps identify the source of contamination if problems arise.

Every drum or other bulk container packed should be clearly identified with a permanent,legible code or lot number. That same code or lot number should be recorded on the sampleplaced in the freezer.

When the contents of the drum are packaged into retail containers, the code on the retailcontainers must be traceable back to the drum code or lot number and its associatedproduction records.

Product coding is of such importance that it has been given a section of its own (Section E.1).

D.5.6 Storage

Food Safety Hazard – Biological – microorganisms (bacteria, yeast, fungi) Chemical – cleaning detergent or sanitizing chemical residues

Store drums and other bulk containers in a cool, dry environment with minimal temperaturefluctuation and away from sunlight. Drums should be allowed to cool after filling and beforebeing placed in storage. Some producers install air conditioning units in their storage areas toreduce summer storage temperatures. Some small producers who use food grade plastic pailsstore them in their freezer.

Drums should be checked periodically for leakage.

The maximum storage period for older galvanized drums should be no more than threemonths. It can be up to a year in new galvanized and stainless steel drums.

Applicable Records: Form 6 – Bulk Packaging Record.

Grade

Colour

BrixFlavour

075 04C

anadaN

o. 3Am

ber

Amber

almost clear

66.1o

Brixtrace ofcarm

el5

gallonsgalvanized

Grade

Colour

BrixFlavour

161 04 G250 m

l20

glass

161 04 P500 m

l34

coated plastic

Date Packed: June 9

/ 04

Retail C

ode

RETA

IL PAC

KA

GIN

G O

F THIS BU

LK LO

TN

umber

PackedC

ontainerC

onstructionBulkC

ode

Form 6: BU

LK PA

CK

AG

ING

REC

OR

DD

ate Packed: March 15

/ 04

Packing Com

ments:

difficulty with finishing pan so first syrup stayed in evaporator 15 m

inutes too long; drum

held in evaporator too long; syrup packedat 84

oC

Container

Construction

BulkC

odeSyrup G

radeC

omm

entsC

ontainerSize

Syrup Re-G

rade

Amber

a littlecloudiness

Container

Size

67.4o

Brix

completely full; poured approxim

ately 6 litres of leftover syrup back into sap drained from evaporator

Packing Com

ments:

hint of carmel

syrup heated to 90oC

in finishing pan; glass bottles warm

ed before filling; bottles labelled after cooling:

packed in cardboard boxes and stored;no blending in this retail lot

075 04C

anadaN

o. 3Am

ber

Section D.5 -

BU

LK PA

CK

AG

ING

and STOR

AG

E 91

Grade

Colour

BrixFlavour

Grade

Colour

BrixFlavour

Packing Com

ments:

Syrup Re-G

radeC

ontainerSize

Form 6: BU

LK PA

CK

AG

ING

REC

OR

DD

ate Packed: _______________/______

Packing Com

ments:

Container

Construction

BulkC

odeSyrup G

radeC

omm

entsC

ontainerSize

Date Packed: _______________/______

Retail C

ode

RETA

IL PAC

KA

GIN

G O

F THIS BU

LK LO

TN

umber

PackedC

ontainerC

onstructionBulkC

ode

Section D.6 – RETAIL PACKAGING and STORAGE 93

SECTION D.6 – RETAIL PACKAGING and STORAGE

RETAIL PACKAGING – GOOD MANUFACTURING PRACTICES1. Select only new food grade retail containers with new, airtight, tamper evident lids.2. Visually inspect all containers for contaminants before filling.3. Hot pack syrup between 85oC and 93oC. Do not allow syrup to fall below 82oC before

capping tightly.4. Spot check filled containers for density, colour, flavour, and quantity.5. Identify each batch with a permanent, legible code that distinguishes that batch from all

other batches.6. Retail containers, packed no longer than three months before anticipated sale, should

be stored in a cool, dry environment.

D.6.1 Retail Container Selection

Food Safety Hazard – Biological – microorganisms (killed during hot pack but can create quality issues) Physical – rust; dirt; metal, glass, ceramic, or plastic fragments Chemical – cleaner residues; odours from manufacturing process

Maple syrup can be packed directly into retail size containers immediately after processing orit can be stored in bulk for later retail packaging. Larger producers use a combination of bulkand retail packaging.

Retail syrup may be packed in glass, ceramic, plastic, or metal containers. Each offersadvantages and disadvantages.

Glass and ceramic containers are most commonly used for one litre and smaller sizes. Manyconsumers prefer glass because they can see the colour and clarity of the syrup. However,they are the most easily broken or chipped.

Food grade plastic containers have become popular in the past few years. They come in awide variety of sizes, are resistant to breakage, and do not rust. However, syrup stored inplastic for longer than three months tends to darken in colour because plastic is somewhatporous to air. A newer XL coated plastic container is not air porous.

Metal has long been the traditional container for maple syrup. Containers are usually one tofour litres in size. Rust and metal fragments, as well as resins produced during themanufacturing process, can cause off-flavours in the syrup.

Each container should be examined for damage (e.g. cracks or chips in glass, dents in metal,holes in plastic). Metal containers should be checked for excess flux or solder on seams andrust. Also be sure containers have no foreign odours that can contaminate syrup flavour.

Each container must also have a new, airtight lid.

Section D.6 – RETAIL PACKAGING and STORAGE 94

D.6.2 Retail Container Sanitation

Food Safety Hazard – Biological – microorganisms (killed during hot pack but can create quality issues) Physical – rust; dirt; metal, glass, ceramic, or plastic fragments Chemical – cleaner residues; odours from manufacturing process

Maple Products Regulation 386 of the Farm Products Grades and Sales Act requires the useof new containers when graded maple syrup is packaged in containers with a capacity of fivelitres or less. Only ungraded bulk syrup may be packaged in used containers. To avoidpossible chemical or biological contamination, used containers should not have been usedpreviously for any purpose other than packaging maple syrup.

New maple syrup containers are manufactured from food grade materials, quality inspected,and shipped in sealed packaging to prevent contamination. As retail containers leave themanufacturer, they are clean, sanitary, and ready to be filled without washing. If packagingremains intact during transit and storage, the syrup containers are still clean, sanitary, andready to be filled without washing. However, this does not preclude the need for visualinspection before filling.

Containers that arrive in damaged packaging should clearly identified and set aside. Ifreported at the time of delivery, the manufacturer/vendor will often replace the damagedand/or contaminated containers at no cost. Manufacturers/vendors will not replace containersthat are damaged by rough handling and/or contaminated by rodents or other sources ofcontamination while in producer storage.

If container cleaning before filling is necessary, wash and rinse containers with hot, potablewater. Wash and rinse as close to filling as possible, but allow enough time for containers tothoroughly dry. Water in containers can dilute syrup to levels below 66o Brix. In addition tobeing illegal to sell, syrup below that density is ideal for mould growth.

Boxes of new retail containers should be opened so the containers are upside down. Thatinverted position should be maintained until filling time to prevent contamination withforeign material such as dust or rodent droppings. The smallest residue or contaminant willcreate a food safety risk and/or quality issues.

D.6.3 Filling

Food Safety Hazard – Biological – too low packing temperature yeast and mould growth; condensation from

the heating process causes low Brix and possible yeast growth; water jacket leaks causelow Brix, possible yeast growth, and off-flavour; improper seals result in leakage andpotential entry of yeast and mould

There are several reasons why maple syrup should not be packed in retail containers morethan two or three months before its anticipated retail sale. Syrup in plastic containers candarken one grade in colour if stored longer than three months. Syrup in metal containers canacquire a metallic flavour over a period of time, especially if containers rust.

Section D.6 – RETAIL PACKAGING and STORAGE 95

Reheating at packing time can renew flavour lost during extended storage periods. Producerscan pack to meet current market demand, in large part eliminating the potential of unwantedinventory.

To kill potential contaminating organisms in containers, maple syrup should always bepacked hot. Syrup temperature must be hot enough (between 85oC and 87oC or 185oF and190oF) to ensure that the temperature of the syrup in the container is at least 82oC (180oF)when the cap goes on. Temperatures below 82oC (180oF) allow the growth of yeast andmould spores that can contaminate the syrup. When packed and sealed at this temperature,the syrup will sterilize the container and lid against these microorganisms and create avacuum to prevent further contamination.

Filler capacity should be such that hot syrup is not held for too long a period before beingpackaged. Hot syrup may deteriorate in colour and flavour if held too long.

Glass bottles draw a large amount of heat away from the syrup. This may lower the syruptemperature below the 82oC (180oF) required for safe syrup packing. The smaller the size ofthe bottle, the greater the danger that syrup temperatures will decrease to an unacceptablelevel (large volume of cool glass to small volume of hot syrup). One solution to this dilemmais to increase the syrup temperature prior to packing. Care must be taken not to raise syruptemperature so high (above 93oC or 200oF) that precipitating sugar sand can cause cloudinessor the syrup can darken. A better solution is to warm glass bottles prior to filling but not totemperatures so high that the glass cracks. Always remember that syrup packed below 82oC(180oF) provides an ideal environment for the growth of yeast and moulds that cancontaminate the syrup

Producers using hot water jacketed tanks to maintain syrup temperature should check forwater leaks. Water leaking into the maple syrup may lower its density below 66o Brix thatcan create an ideal environment for mould growth and/or create off-flavoured syrup.

Maple Syrup Regulation 386 requires that every retail container be filled to at least 90percent of its capacity and contain at least the net quantity of maple syrup marked on itslabel. Every container must also be “securely closed by means of a screw-cap, friction lid orhermetically sealed lid”. Producers may wish to consider use of shrink-wrap “tamperevident” safety seals to reassure consumers.

Containers must be capped and tightened immediately to prevent the syrup from coolingbelow the sterilizing temperature of 82oC (180oF). Exposure to air allows time for mould andyeast spores to contaminate the syrup. Immediately after capping, the container must be laidon its side or inverted for a minimum of five seconds so hot syrup contacts and sterilizes thelid and air pocket (creating a vacuum). Check each lid for leaks. An improper seal can alsoresult in contamination from air borne yeast and moulds. Lids should also be checked fordefects such as internal disintegration or peeling.

Be careful that the last syrup of any batch is of the correct density. Condensation in the fillermay cause the syrup to be too thin or extended heating may cause the syrup to be too thick.Monitoring syrup density will ensure it stays within the preferred 66.5o to 67.5o Brix range.

Section D.6 – RETAIL PACKAGING and STORAGE 96

After packing, avoid stack burn. Hot containers should be separated by enough space toallow air to circulate freely around them. This will speed cooling. If hot containers arestacked close together, heat is intensified and cooling is delayed. Prolonged heat darkens thecolour of the maple syrup and lowers its grade. A fan or a cool room will speed cooling.Once room temperature has been reached, the containers can be labeled, coded, and packedin boxes for storage or shipment to retail outlets.

To provide a clean environment, syrup should be packed in a room separate from theevaporator room.

D.6.4 Sampling

Food Safety Hazard – Sampling helps identify the source of contamination if problems arise.

After the containers have cooled, spot check for density, colour, flavour, and volume toensure that the maple syrup meets the standards for which it is labelled.

Some producers may wish to take samples from each retail lot as the containers are beingfilled. The overall sample should be a blend of three to five random samples. Freeze samplesthat are not sent to a laboratory for analysis. In the event of a food safety or quality disputewith either a wholesale or retail customer, a sample of the product as it was shipped isavailable for testing in order to determine fault and/or liability.

D.6.5 Retail Container Identification

Food Safety Hazard – Records identify specific batches in the event of recalls and/or other problems.

As it is labelled, each batch should be clearly identified with a permanent, legible code or lotnumber. If food safety problems are discovered later, the code will allow recall of that lot ofmaple syrup. In the absence of a batch code, a recall of all the syrup produced during thatseason may be required. This could equate to economic disaster for the producer.

The batch code should also be traceable back to production records for that specific batch.Accurate production information will help identify the source of the food safety problem.

Product coding is of such importance that it is discussed in detail in Section E.1.

D.6.6 Retail Container Storage

Food Safety Hazard – Biological – yeast or mould entry from damage resulting from improper handling Chemical – cleaning detergent or sanitizing chemical residues

Inventory should always be rotated on a first in, first out basis (FIFO). In other words, theoldest inventory should always be sold or shipped first. Product coding will assist here.

Containers should be handled carefully to prevent damage and subsequent deterioration bymoulds or yeast entering syrup through punctured or cracked containers.

Section D.6 – RETAIL PACKAGING and STORAGE 97

Store retail containers in a cool, dry environment with minimal temperature fluctuation, andaway from sunlight. Some producers install air conditioning units in their storage areas tominimize summer temperature fluctuations and reduce condensation that can occur inpackaged syrup.

Syrup also may be frozen to maximize shelf life. However, producers should remember thatmaple syrup expands when it freezes. This may cause overfull glass containers to crack orplastic or metal containers to split or distort out of shape.

Each packaging material has a recommended shelf life.

Container Construction Recommended Shelf Life

Plastic without XL Coating ……………………….. 3 months

Plastic with XL Coating …………………………… 6 months

Metal ……………………………………………….. 3 months

Glass ……………………………………………….. 1 year

Applicable Records: Form 7 – Retail Packaging Record.

Date

PackedSyrupSource

BatchC

odeSyrup

Density

SyrupG

radeC

ontainerSize/Type

Num

berPacked

Com

ments

March 142004

March 14boil

0740466.8Brix

CanadaN

o. 1M

edium

250 ml

glass108

entire day's production;packed by M

ary Lou

June 19,2004

drum #

Smith02

17104S67.3Brix

CanadaN

o. 2Am

ber

1 litreplastic

119syrup purchased from

Freddie Smith;

packed by Craig

Form 7: R

ETAIL PA

CK

AG

ING

REC

OR

D

Maple Syrup W

orkbook 98

Date

PackedSyrupSource

BatchC

odeSyrup

Density

SyrupG

radeC

ontainerSize/Type

Num

berPacked

Com

ments

Form 7: R

ETAIL PA

CK

AG

ING

REC

OR

D

Section E.1 – RECORDS/CODING 99

SECTION E.1 – RECORDS/CODING

RECORDS/CODING – GOOD MANUFACTURING PRACTICES

1. Record keeping need not be a difficult exercise.2. If a potential food hazard is discovered, there must be a system in place to identify and

quickly locate the affected product.3. Product coding can be as simple or complex as the producer wishes to make it.

E.1.1 Characteristics of a Good Record

Good records are: simple, accurate, timely, consistent, understandable, reliable, and complete

From an operations standpoint, records provide information to pinpoint production problemsand to improve quality practices. From a food safety standpoint, records allow specificbatches of maple syrup to be identified and located. Product identification tied to productionrecords allows investigation of production procedures that may have caused the healthhazard. Records can also be used as a tool to investigate wholesale and retail customercomplaints and to record the corrective action taken.

Record keeping need not be a difficult or time-consuming exercise. Organize the requiredrecords in a binder, covered clipboard, or a file that is clearly marked and readily accessible.Attach a pen to the binder or clipboard. As the event takes place, record the required dataimmediately. That way, no effort to recall what happened is required; no reconstruction ofevents is necessary.

Throughout this workbook, examples of production records have been provided. Individualproducers may wish to modify them to better suit their own needs. However, enough detailmust be provided to be able to reconstruct the event in a credible manner.

Records must be kept for a period of time that exceeds the shelf life of the maple syrup. Thisensures that all the maple syrup has been consumed or disposed of and there is little chanceof a product recall.

E.1.2 Why Product Identification/Coding Is Necessary

As indicated below, a decision by the Canadian Food Inspection Agency (CFIA) to recalllead contaminated maple syrup from the marketplace depends on the degree of potentialhealth risk

Section E.1 – RECORDS/CODING 100

The following overview of recall policy was written, reviewed and approved by theCFIA Food Safety and Recall Head Office in Ottawa. (January 8, 2004)

Canadian Food Inspection AgencyOverview of recall policy for maple syrup

found to contain lead

Food recalls are classified based on the degree of risk to consumer health.

A class I recall is a situation in which there is a reasonable probability that theuse of, or exposure to, the product in question will cause serious adverse healthconsequences or death.

A class II recall is a situation in which the use of, or exposure to, the productin question may cause temporary adverse health consequences or where thechances of serious adverse health consequences are remote.

The Canadian Food Inspection Agency (CFIA) uses these criteria when determiningwhether to recall lead-contaminated maple syrup.

Lead is hazardous to human health. Prolonged exposure to high levels of leadcan cause damage to the central nervous system, kidneys, and blood. Evensmall amounts of lead can be harmful to infants, young children and pregnantwomen.

Maple syrup with lead contamination in excess of 0.5 parts per million (ppm)is deemed to be in violation of the Canadian Food and Drugs Act. This wouldbe subject to a class II recall at the retail level.

When lead contamination reaches 4 ppm or higher, a class I health risk mayexist, depending on production volume and distribution. Such a risk wouldresult in a class I recall. The product would be removed from the marketplace with apublic warning to consumers through the media advising them not to consume theaffected product. These public warnings are posted on the CFIA Web site atwww.inspection.gc.ca.

As soon as a food product has been identified as a potential health risk, corrective actionsbased on the degree of risk to consumer health are initiated. The location of the product(s)must be identified in the event of any corrective action by the CFIA. If the food product inquestion does not have a unique identity code, it cannot be separated from all other product.If it cannot be separated, corrective actions may be taken against all the product producedthat year.

Section E.1 – RECORDS/CODING 101

E.1.3 Lot Identification/Coding

As discussed in the previous section, there are strong economic reasons for lot identification(coding). Identifying different lots can make the difference between losing one day’s or theentire year’s production if a serious food safety hazard is discovered.

Coding can be as simple or complex as the producer wishes to make it. As long as theidentification is permanent, legible, and distinguishes that lot from all others, it is acceptable.

A code lot should not exceed one day’s production. For each lot identification code, theproducer must have records that interpret the code, indicate the volume produced, and showdistribution of the product.

At the simplest level, coding can be a series of dots applied to the container label with apermanent marker. For example, a small black dot in the top, right hand corner of the labelcan be correlated to production records of the day the maple syrup was produced or the drumfrom which it was taken for packing. For the next production/packing day, there could be twodots in the top, right hand corner of the label, or a different colour dot or the dot could be inthe bottom, right hand corner. With this type of system, some advance thought is necessary toensure the system has enough different dot combinations or colour/dot combinations to coverall production/packing days.

Another coding system is to use the date of production/packing as the code. For maple syrupproduced or packed on March 14, 2004, that date could be stamped on the label usingpermanent ink or it could be 031404 (month, day, year) or 041403 (year, day, month). Forthose who wish to be more discreet with the location of their coding, a hand held labeler canbe used to apply printed labels to the bottom of each retail container. A one line, six characterhand held labeler with 4,000 permanent labels can be purchased at an office supply store forapproximately $100. Additional labels are about $13.50 for 4,000.

A code using the batch number is another possibility. The batch number can be for that yearonly – 1204 – the twelfth batch of 2004 or it can be the number of batches produced since theproducer started in business – 268 or whatever.

Some producers may wish to be more secretive about the date but still want to identify thesyrup by the day it was packed. In that case, they may use the Julian calendar. Theoretically,the Julian date is the absolute number of days that have elapsed since 44 BC. In practice, theday count since the beginning of the current year is used. Therefore, March 14, 2004 wouldbecome 07404 (the 74th day of 2004). The advantage of this system is that it never requiresmore than five digits which frees one digit (or letter) to use for further identification. Forexample, 07404B for the second of two batches processed that day or 07404M for MediumGrade syrup or 07404S for syrup purchased from Freddie Smith.

Or for the really free spirited, just make up a number for each batch. As long as the batchidentification number can be easily traced back to the production day and the correspondingproduction records, any number or combination of numbers and letters is acceptable.

Section E.1 – RECORDS/CODING 102

In summary: Codes must be legible on the container at all times The meanings of codes and products they represent must be readily available Product identification procedures must be explained in writing Codes must facilitate product tracking The code may be for a maximum of one day’s production

Use Form 6 - Bulk Packaging Record and/or Form 7 - Retail Packaging Record to record thisinformation.

Section E.2 – Revised LABEL REQUIREMENTS 103

SECTION E.2 – LABEL REQUIREMENTS (updated October 2011)

LABELS – GOOD MANUFACTURING PRACTICES1. Maple syrup produced and sold in Ontario must meet grading, packaging, and labelling

requirements of Ontario Regulation 119/11 Produce, Honey and Maple Products underthe Food Safety and Quality Act, 2001.

2. If maple syrup is to be sold in another Canadian province, labels must meet allrequirements of the Maple Products Regulations under the Canada Agricultural ProductsAct. The processing facility must also be federally registered by the Canadian FoodInspection Agency (CFIA).

3. If maple syrup is to be sold in another country, labels must meet regulations of thatcountry. The processing facility must also be federally registered by the CFIA.

E.2.1 Maple Syrup Labeling – Ontario Regulations

On July 1, 2011, Ontario Regulation 386 – Maple Products under the Farm Products Gradesand Sales Act was revoked. It was replaced by Ontario Regulation (O. Reg.) 119/11 Produce,Honey and Maple Products under the Food Safety and Quality Act, 2001. O. Reg. 119/11regulates grading, packaging, labelling, transporting, advertising and sale of produce, honeyand maple products in Ontario.

Only non-federally registered maple product producers and packers and the maple productsthey pack are subject to provisions of O. Reg. 119/11. Producers and packers who arefederally registered, and the products they pack, must follow the Maple Products Regulationunder the Canada Agricultural Products (CAP) Act.

Labels on maple products must meet requirements of Section 22 of O. Reg. 119/11.

22. (1) Every label on a container of maple product shall set out the following information:1. The name of the maple product.2. The name and full address of,

i. the packer, orii. if the packer packs the maple product on behalf of a retailer, producer or other

person, the person on whose behalf the maple product is packed.3. In the case of maple syrup,

i. the volume of the syrup in the container, andii. the grade immediately followed by the colour class of any syrup that is,

A. in a consumer container, orB. in a bulk container that is being sold or transported directly to a consumer

or retail outlet.4. In the case of maple products other than maple syrup, the net weight of the product.

(2) Despite subsection (1), a label on a container of maple syrup with a capacity of 125 ml orless is not required to set out the information mentioned in paragraph 3 of subsection (1).

Section E.2 – Revised LABEL REQUIREMENTS 104

(3) Despite subsection (1), if maple syrup is sold at retail premises from a dispenser andpoured into packages at the time of purchase, the label on the dispenser need not indicatethe volume of the maple syrup.

(4) In the case of a maple product that is produced outside Ontario and transported intoOntario in bulk for packaging and sale within Ontario, in addition to any otherinformation required under this section, a label on a container containing the mapleproduct shall set out the information relating to its place of origin, as follows:

1. If the maple product has not been blended with maple product produced in Ontario,the words “Product of” followed by the name of the country or province in which itwas produced.

2. If the maple product was produced in a country outside Canada and is blended withmaple product produced in Ontario, the words “Product of Canada and” or“Product of Ontario and” followed by the name of the other country.

3. If the maple product was produced in Canada but outside Ontario and is blended withmaple product produced in Ontario, the words “Product of Ontario and” followedby the name of the other province or “Product of Canada”.

Table 4 of O. Reg. 119/11 outlines grade requirements for maple syrup.

TABLE 4GRADES FOR MAPLE SYRUP

Item Grade Name Grade Requirements1. Ontario No. 1 1. The maple syrup,

(a) is free from fermentation;(b) is uniform in colour and free from any cloudiness

or turbidity;(c) has a maple flavour characteristic of its colour

class and is free from any objectionableodour or taste.

2. The sale of the maple syrup is not prohibited by section 4of this Regulation.

2. Ontario Processing Grade 1. The sale of the maple syrup is not prohibited by section 4of this Regulation.

Table 5 of O. Reg. 119/11 outlines colour classification requirements for maple syrup.

TABLE 5COLOUR CLASSIFICATION FOR MAPLE SYRUP

Item Colour Class Percentage of Light Transmission1. Extra Light 75% or more2. Light 60.5% or more but less than 75%3. Medium 44% or more but less than 60.5%4. Amber 27% or more but less than 44%5. Dark Less than 27%

Section E.2 – Revised LABEL REQUIREMENTS 105

Non-federally registered maple producers and packers can continue to pack to Canada gradestandards established in the federal Maple Products Regulations until June 30, 2013. On July1, 2013, all non-federally registered Ontario producers and packers must use the gradestandards specified in O. Reg. 119/11.

As outlined in Sections 25 and subsections (1), (2), (4), (5), (6) and (7) of Section 26 of O.Reg. 119/11, labels may not include false or misleading information.

Prohibition, false information25. No person shall include any false or misleading information on any label, package,container or master container of produce, honey or maple product, or in any advertisement forthe produce, honey or maple product or retail display sign for produce and, in particular, noperson shall misrepresent,

(a) the name and address of,(i) the packer, or(ii) if the packer packs the produce, honey or maple product on behalf of a retailer,

producer or other person, the person on whose behalf it is packed;(b) the place in which the produce was grown or harvested or the honey or maple product

was produced;(c) the amount of produce, honey or maple product contained in a package or container;

or(d) any grade of potatoes established under this Regulation or any grade or colour class of

honey or maple products established under this Regulation. O. Reg. 119/11, s. 25.

Substitutes for maple product26. (1) A person who packs, sells or maple product substitutes shall not use words, pictures

or designs on any label or container or in any advertisement for the substitute if words,pictures or designs are likely to lead a person to mistake the substitute for a mapleproduct, as the case may be.(2) A person who packs, sells or advertises maple product substitutes shall not use acontainer of a particular shape if the shape of the container is likely to lead a person tomistake the substitute for a maple product, as the case may be.(4) A person who packs, sells or advertises a maple product substitute that does notcontain any maple product shall not use the word “maple” on any container of thesubstitute except in the expressions “artificially maple flavoured” or “artificial mapleflavouring”.).(5) No person shall sell a maple product substitute that contains a maple product as aningredient in the maple product substitute unless,

(a) the maple product constitutes at least 15 per cent of the total volume of the mapleproduct substitute;(b) a statement of percentage, stating the amount of maple product contained in themaple product substitute as a percentage of the total volume of the product, is set outon the principal display panel on the maple product substitute’s container;

Section E.2 – Revised LABEL REQUIREMENTS 106

(c) the statement of percentage referred to in clause (b) does not use the word “pure”;and(d) the word “maple” does not appear on the label applied to the maple product

substitute’s container except in,(i) the statement of percentage referred to in clause (b), and(ii) a list of ingredients.

(6) Despite subsection (1), maple trees, maple leaves or any scene depicting or implyingmaple syrup may be shown on the principal display panel of a container of a mapleproduct substitute that complies with subsection (5).

(7) In this section, “principal display panel” has the same meaning as in the ConsumerPackaging and Labelling Regulations made under the Consumer Packaging andLabelling Act (Canada).

In addition to the labeling requirements of O. Reg. 119/11, all food products produced inCanada are subject to requirements of the federal Food and Drugs Act and regulations and theConsumer Packaging and Labelling Act and regulations. Depending upon your situation,additional labelling requirements (e.g. nutrient labelling, ingredient lists, languagerequirements, misrepresentation) may be necessary for your maple product.

As well as making the product easily identifiable, product labels should inform those who arehandling and/or using the product how to handle, store, process, prepare, and display theproduct safely and correctly. For, example, the maple syrup label should tell the user to“Refrigerate after Opening”. In addition, freezing to retain freshness may be suggested.

As discussed in an earlier section, the container should also be clearly marked with apermanent, legible code or lot number to allow identification of a specific lot in the event of arecall. As a side benefit, codes can also be used as a tool in inventory management.

A sample label that meets the requirements of O. Reg. 119/11 may found on page 106A.

E.2.2 Maple Syrup Labeling – Canada Regulations

Ontario producers who sell maple products in other provinces or in other countries must befederally registered by the CFIA. Federally inspected establishments are required to producesafe, wholesome, and properly packaged and labelled food in compliance with the MapleProducts Regulations under the CAP Act. Requirements of the federal Food and Drugs Act andregulations and the Consumer Packaging and Labelling Act and regulations also apply.

Maple Products Regulations require that every container of graded maple syrup must bear alabel marked: with the words “maple syrup” and “sirop d’érable”; with the grade name on the same panel as the name of the product and in letters of a

prescribed size (refer to the Maple Products Regulations); with the name of the colour class in English and French adjacent to the grade name and in

letters of the prescribed size (refer to the Maple Products Regulations); with a true and correct declaration of net quantity expressed in litres or, where less than

one litre, in millilitres; and

Section E.2 – Revised LABEL REQUIREMENTS 106A

with the name and address of the sugar bush establishment, the packing establishment orthe maple syrup shipper establishment or the name and address of the first dealer and theregistration number of the packing establishment.

OntarioNo.1

Medium

Sweetie Pie Maple Products123 Maple Tree RoadSugartown, Ontario

X0X 0X0

Refrigerate After OpeningMay Be Frozen To Extend Shelf Life

and/or to Retain Freshness

1 Name of Maple Product

2 Lot Identification Number(indicates packing date as

March 9, 2011)

110309

1 Grade and Colour Classof the maple syrup

1 Name and full address of the personwho packed the maple product

(the “responsible party”)

2 Storage information

1 Amount of maple productin the container

(measured in metric volume units)500 mL

1 The bolded information is required by O. Reg. 119/11 under the Food Safety and QualityAct, 2001. It must be displayed on a surface that is visible under normal sale conditions.

2 Although not mandatory, inclusion of a lot identification number and storage information isstrongly suggested.3 Under certain circumstances, the maple product may be exempt from the bilingual labelingrequirements (federal Consumer Packaging & Labelling Act)

Sample Label

Section E.2 – Revised LABEL REQUIREMENTS 106B

E.2.3 Maple Syrup Labeling – Out-of-Country Regulations

Ontario producers who sell maple syrup outside Canada also must be federally registered bythe CFIA and in compliance with the applicable legislation outlined in the section above.

Just as all food sold in Canada, regardless of its origin, must meet Canadian labellingregulations, so must all food sold in other countries meet that country’s labeling regulations.Exporters must meet regulations of their target country before their product will be allowedinto that country.

In the United States, maple syrup labelling requirements are set out in Parts 101.2, 101.4,101.5, 101.8, 101.9, 101.13, 101.17, 101.36 of Section 168 Title 21 of the Food and DrugAdministration’s (FDA) Code of Federal Regulations. Part 130 discusses General FoodStandards and Part 140 explains Requirements for Specific Standardized Sweeteners and TableSyrups.

Briefly, FDA regulations require: that maple syrup be derived from concentration and heat treatment of sap of maple trees

and that it contain not less than 66 percent, by weight, of soluble solids derived solely fromsuch sap,

that optional ingredients may include salt, chemical preservatives, and defoaming agents, that the name of the food is “maple sirup” or alternatively, “maple syrup”, each of the ingredients used shall be declared on the label, the label must include the identity of the product, and the name and address of the manufacturer, packer, or distributor must be clearly stated.

The U.S. Country of Origin Labeling (COOL) legislation may also affect labelling ofCanadian products being sold in the U.S.

Section E.3 – DISTRIBUTION RECORDS 107

SECTION E.3 – DISTRIBUTION RECORDS

DISTRIBUTION RECORDS – GOOD MANUFACTURING PRACTICES

1. Distribution records should be sufficiently complete and accurate so all products can belocated quickly and totally.

2. A complaint file is an excellent tool to discover potential quality and food safety issueswhile they are small and manageable.

E.3.1 Distribution Records

When the Canadian Food Inspection Agency initiates a product recall, it does so because itfeels there is an immediate health hazard to consumers. Therefore, it is essential that thehazardous product be located quickly and completely. That includes product in the hands ofwholesalers, distributors, retailers, and product still held by producers.

The distribution record should be product and lot code specific. The list should include: name of the account, street address, city, province the product name and lot code the type of account (manufacturer, distributor, retailer) contact person at the account telephone number(s), fax number, e-mail address amount and type of product shipped to each account

The list must be complete and easily readable. In the event of a recall, the list must beprovided to the CFIA within 24 hours of the ordered recall. The distribution records shouldbe kept for a period of time that comfortably exceeds the shelf life of the syrup shipped.

It is not necessary to identify individual retail customers. If the health consequences ofconsuming the product are considered serious, a public food safety alert will be issued orordered by the CFIA.

E.3.2 Complaint File

A complaint file can be a useful tool in identifying quality issues and possibly food safetyissues before they get out of hand.

Complaint records should include the following: the complainant’s name, address, telephone number the problem with the product (chemical taste, allergic reaction, mould, etc) was there any illness or injury involved? product details (package type, size), identifying code does the complainant have a sample of the product? name and address of the store where it was purchased date of purchase has the complaint been referred to anyone else? (CFIA, local Health Unit, etc.)

Section E.3 – DISTRIBUTION RECORDS 108

Each complaint should be investigated and the results of the investigation should be noted. If it isdetermined that other product may also be affected, appropriate action should be taken to ensureothers are not adversely affected. Issues that require changes to operational procedures may bedetermined by reviewing complaint trends.

Applicable Records: Form 8 – Distribution Record.

Form 8: DISTRIBUTION RECORD

Buyer Information:

Account Type: Retail

Code Size Quantity Container Name: Dave's Maple Emporium06304G 125 ml 72 glass Address: 1111 North Street07004G 250 ml 36 glass Everywhere, Ontario L0S 1V006304P 500 ml 12 plastic Contact: Dave or Sheri Barbley07004T 1 litre 12 tin Telephone: (519) 555-2222

Fax: (519) 555-3333

E-mail: dme@directconnect.com

Buyer Information:

Account Type: Distributor

Code Size Quantity Container Name: Ray's Ultimate Distribution15204T 1 litre 288 tin Address: 2222 South Street15904P 500ml 144 plastic Anywhere, Ontario L0V 1S0

Contact: Raymond Bricker

Telephone: (613) 555-4444

Fax: (613) 555-5555

E-mail: rayb@RUD.com

Buyer Information:

Account Type: Manufacturer

Code Size Quantity Container Name: Leonard's Maple Syrup Products06004D 32 gallon 1 drum Address: 3333 West Street

Allplaces, Ontario M0S 1S0

Contact: Ron Trooper

Telephone: (416) 555-6666

Fax: (416) 555-7777

E-mail: rontrouper@leonardsmaple.com

Date Shipped: June 14, 2004

Product Information:

Notes: delivered in our truck

signed seller agreement form

Notes: picked up by RUD truck

invoice #1903

Date Shipped: June 21, 2004

Product Information:

Date Shipped: May 17, 2004

Product Information:

invoice #1871

Notes: picked up by Dave B

Maple Syrup Workbook 108

Form 8: DISTRIBUTION RECORD

Buyer Information:

Account Type:

Code Size Quantity Container Name:

Address:

Contact:

Telephone:

Fax:

E-mail:

Buyer Information:

Account Type:

Code Size Quantity Container Name:

Address:

Contact:

Telephone:

Fax:

E-mail:

Buyer Information:

Account Type:

Code Size Quantity Container Name:

Address:

Contact:

Telephone:

Fax:

E-mail:

Date Shipped:

Product Information:

Notes:

Date Shipped:

Product Information:

Notes:

Date Shipped:

Product Information:

Notes:

Maple Syrup Workbook 108

Buyer Information:

Account Type:

Code Size Quantity Container Name:

Address:

Contact:

Telephone:

Fax:

E-mail:

Buyer Information:

Account Type:

Code Size Quantity Container Name:

Address:

Contact:

Telephone:

Fax:

E-mail:

Buyer Information:

Account Type:

Code Size Quantity Container Name:

Address:

Contact:

Telephone:

Fax:

E-mail:

Date Shipped:

Product Information:

Notes:

Notes:

Date Shipped:

Product Information:

Form 8: DISTRIBUTION RECORD

Date Shipped:

Product Information:

Notes:

Section F - RECALLS 111

SECTION F.1 – RECALLS

RECALLS – GOOD MANUFACTURING PRACTICES1. Producers who suspect they have sold or distributed maple syrup that could pose a

serious risk to consumers are obligated to contact the CFIA.2. If a producer is unable to identify an individual lot or lots, all products may be recalled

which could result in serious financial losses.3. Effective records are necessary to analyze production practices that may contribute to

hazardous product and to identify it for removal from the market as quickly andcompletely in the event of a recall.

F.1.1 Self Identified Health Hazards

To protect consumer health and safety, those who produce maple syrup have a responsibilityto do their utmost to manufacture the safest syrup possible. That responsibility includes notknowingly selling contaminated syrup and voluntarily withdrawing self-identified productdiscovered to be contaminated.

If a serious health hazard is self-identified (e.g. internal testing indicates lead levels in excessof 0.5 ppm or from a customer complaint), it is the obligation of the producer to provide theCanadian Food Inspection Agency with pertinent information if the product has been soldand/or distributed. This will ensure that all necessary procedures are followed to protectpublic health.

The CFIA reporting number for Ontario is (416) 973-8724.It is in operation from 8:00 am until 11:00 pm, seven days a week.

The CFIA will ask for the following information: the reason for the recall e.g. complaints received, illnesses reported, laboratory results recalled product identification – description of the product, code(s) or lot number(s) distribution details – number of units packed with their code(s), number distributed,

dates(s) distributed, number remaining in the producer’s possession names, addresses, contact information of retailer’s and wholesaler’s where recalled

product has been distributed information on any other product that may also be affected by the same hazard contact information for the reporting producer

The extent of a recall will depend on the classification of the recall. A Class I recall mayresult in destruction of the product while there may be no action for Class III recalls.

If the producer is unable to identify an individual lot or lots, all products may be recalled.Recall of an entire year’s product could have serious economic repercussions for theproducer.

Section F - RECALLS 112

F.1.2 Externally Identified Health Hazards

Routine testing and/or inspection by provincial or federal regulatory agencies may find healthhazards or a food borne illness might be traced back to your product by local, provincial, orfederal authorities. In this case, the CFIA will initiate the recall. They will ask for the sameinformation required for self-identified recalls.

If the producer is unable to identify an individual lot or lots, all products may be recalled.Recall of an entire year’s product could have a serious negative impact on the producer.

F.1.3 Components of an Effective Recall Program

A recall program should ensure that identified defective product is removed from the marketas efficiently, rapidly, and completely as possible.

For this to happen: product lots should be clearly identified with a code or mark unique to that lot (Form 7

and Form 8) comprehensive distribution records should be kept for a period of time that exceeds the

shelf life of the maple syrup (Form 9)

Once the defective or suspect product has been returned, this product plus remaininginventory of the same lot(s) should be clearly identified and isolated in a designated area. Allproducts within the identified code(s) must be accounted for, including everything that hasbeen sold, recalled, and that remaining in inventory. The CFIA will ultimately decide the fateof the recalled product.

Equally important to removing hazardous maple syrup from the market is investigation of thecause of the contamination. In order to do this, records should permit trace-back to potentialcontamination points during production and/or packaging.

Applicable Records: no additional records required

Reference

Activity

Com

ments/C

orrective Action

Initials

B.1.1Previous U

ses Y

esN

oY

es N

o N

/A

B.1.2A

djacent Uses

Yes

No

N/A

Yes

No

N/A

Is livestock allowed into your sugar bush?

Yes

No

Yes

No

N/A

B.1.3W

ildlife/Pest Control

Yes

No

N/A

B.1.4Fertilizer/Pesticide A

pplication Y

esN

o

B.1.5R

oadsY

es N

o

Have you im

plemented m

easures to discouragew

ildlife but not create risk of sap contamination?

Have you taken appropriate m

easures to ensurethat no nearby m

anure sources leach into thebush?

SUG

AR

BUSH

(to be completed annually)

Sugar Bush Identification: _____________________

Are bush roads constructed so as to to m

inimize

the creation of dust and dirt?

Date: ______________________

Monitored B

y: _______________________________________

Have you applied fertilzer or pesticides to this site

since last season?

Have you taken appropriate m

easures to preventdrifting and leaching of agricultural contam

inantsfrom

adjacent fields?

Have you evaluated potential contam

ination risksby air, w

ater, and soil from nearby industrial sites?

Are there any w

aste disposal sites located in thisproduction area?If land has previously been used for non-agricultural activities, have you evaluatedcontam

ination risks?

113

Reference

Activity

Com

ments/C

orrective Action

Initials

C.1.1

Drill Bits

Yes

No

C.1.2

Drilling Tap H

olesY

es N

oY

es N

oY

es N

o

C.1.3

SpilesY

es N

o

C.1.4

Spile SanitationY

es N

o

C.1.5

Spile InstallationY

es N

o

C.1.6

Retapping

Yes

No

If in doubt about chemical residues, allow

first sapto run out onto the ground.

Date: ______________________

Monitored B

y: _______________________________________

Sanitize by boiling or chlorine solution, then rinsebefore installation.

Angle tap holes for proper sap drainage.

Alw

ays use sharp drill bits

Avoid drilling into decayed, discoloured, stained,

diseased, infested, or damaged w

ood.

Alw

ays sanitize and rinse drill bits after drillinginto defective w

ood, after bit touches the ground,and at the end of each w

ork day.

Avoid ream

ing existing tap holes or retappingduring sugar season.

Use only alum

inum, stainless steel or food grade

plastic spiles.

Use only registered tap hole disinfectants.

TAPPIN

G

Yes

No

115

Reference

Activity

Com

ments/C

orrective Action

Initials

C.2.1

Bucket SelectionY

es N

o

C.2.2

Sap Residency Tim

eY

es N

o

C.2.3

Bucket Cleaning

Yes

No

C.2.4

Tubing SelectionY

es N

o

C.2.5

Tubing Cleaning

Yes

No

C.2.6

Collection Tank Selection

Yes

No

C.2.7

Sap TransportationY

es N

o

C.2.8

Pump Selection

Yes

No

117

All tubing is properly cleaned and thoroughly

rinsed before and after the season.

Buckets are cleaned before the season and during

significant warm

weather sap run breaks.

SAP C

OLLEC

TION

All tubing is C

FIA approved (polyethylene) and

all fittings are food grade or stainless steel.

Date: ______________________

Monitored B

y: _______________________________________

Use only covered alum

inum or food grade plastic

buckets exclusively for sap collection

Sap buckets are emptied daily including, w

henfeasible, during periods of slow

sap runs.

Light coloured, food grade plastic, stainless steel,or fibreglass lined tanks are used.

There is no unnecessay pumping w

hen bronze orbrass gear pum

ps are used.

Sap tanks are tightly sealed and transportedcarefully to avoid contam

ination.

C.2.9

Coarse Sap Filters

Yes

No

N/A

C.2.10

Sap StorageY

es N

o

C.2.11

Collection Tank C

leaning

C.2.12

Tank Repair

Yes

No

118

When coarse sap filters are used, cloth filters are

washed w

ithout detergent or sanitizers, rinsed andair dried after daily use.

Above ground storage tanks are located in cool

areas to slow m

icrobial growth.

Only food grade m

aterials and/or lead-free solderis used for tank repair.

Depending upon the tem

perature, after eachem

ptying or as necessary, collection tanks arew

ashed without detergent or sanitizers.

No

Yes

RREESSOOUURRCCEE GGUUIIDDEE

…

…

RESOURCE GUIDE

TABLE OF CONTENTS

List of Maple Resources …………………………………………………… 1Value Added Opportunities for Maple Producers ………………………….. 7Laboratories Able to Test Maple Syrup for Heavy Metals ………………… 11MOE - The protection of water quality in drilled wells …………..…………. 13MOE - The protection of water quality in bored and dug wells ……..………. 15MOE - Important facts about water well construction ……………………… 17List of Ontario Heath Units ………………………………..……………….. 19Chlorine MSDS ……………………………………………………………. 29

1

MAPLE RESOURCES

GOVERNMENT Canada

• Agriculture and Agri-Food Canada

www.agr.ca

• Agriculture and Agri-Food Canada Electronic Information Service (ACEIS) www.agr.ca

• Canadian Food Inspection Agency

www.inspection.gc.ca/english/toce.shtml

• Canadian Food Inspection Agency Materials used for collection, processing and storage of maple products www.inspection.gc.ca/english/ppc/reference/cone.shtml

• Canadian Food Inspection Agency 24 hour reporting number (416) 973-8724 from 8:00 a.m. until 11:00 p.m. 7 days a week

• Canadian Food Inspection Agency HACCP Generic Model: Maple Syrup

www.inspection.gc.ca/english/ppc/psps/haccp/mapera/maperaie.shtml

• Canadian Food Inspection Agency Reference Listing of Accepted Materials www.inspection.gc.ca/english/ppc/reference/dppe.shtml

• Health Canada

www.hc-sc.gc.ca/english/index.html

• Nova Scotia Department of Agriculture and Marketing www.nsac.ns.ca/nsdom/pt/hort/maple/index.htm

• Ontario Ministry of Agriculture and Food

www.gov.on.ca/ OMAF www.gov.on.ca/OMAF/english/crops/hort/agrofore.html

John Henderson Risk Management Specialist Ontario Ministry of Agriculture and Food Food Inspection Branch

95 Dundas Street Brighton, ON K0K 1H0 Tel: (613) 475-5175 Fax: (613) 475-3835 E-mail: john.henderson@omaf.gov.on.ca

2

Dave Chapeskie Agroforestry Specialist Ontario Ministry of Agriculture and Food ORC Building, P. O. Box 2004 Kemptville, ON K0G 1J0 Tel: (613) 258-8302 Fax: (613) 258-8392 E-mail: dave.chapeskie@omaf.gov.on

• Ontario Ministry of the Environment www.ene.gov.on.ca

• Ontario Ministry of Health and Long Term Care

Public Health Unit Locations www.health.gov.on.ca/english/public/contact/phu/phuloc_mn.html

• Ontario Ministry of Natural Resources

www.mnr.gov.on.ca/MNR/

• Quebec Ministry of Agriculture, Fisheries and Food (French) www.agr.gouv.qc.ca/

United States

• Maine Department of Agriculture, Food and Rural Resources

www.state.me.us/agriculture

• Massachusetts Department of Agriculture www.massgrown.org www.state.ma.us/dfa/massgrown/

• Michigan Department of Agriculture www.mda.state.mi.us www.michigan.gov/mda

• Ohio Department of Natural Resources, Division of Forestry

www.hcs.ohio-state.edu.us/ODNR/Education/ohiotreesindex.htm

• USDA – The Cooperative State Research, Education and Extension Service www.reeusda.gov/cgi-bin/htsearch

• Vermont Agency of Agriculture, Food and Markets

www.vermontagriculture.com www.state.vt.us/agric

3

MAPLE REGULATIONS Canada

• Canada Farm Products Marketing Act – Maple Products Regulations

www.laws.justice.gc.ca/en/C-0.4/C.R.C.-c.289/24565.html

• Canadian Food Inspection Agency Maple Products Regulations www.cfia-acis.agr.ca/english/reg/cappac/mapera/maperaie.shtml

• Pest Control Products Act and Regulations

www.laws.justice.gc.ca/en/P-9/index.html

Ontario

• Farm Products Grades and Sales Act – Regulation 386

www.192.75.156.68/DBLaws/Regs/English/900386_e.htm MAPLE ORGANIZATIONS Canada

• Institut Quebecois de l’Erable Inc. (French)

www.maple-erable.qc.ca/

• Maple Syrup Producer’s Cooperative www.citadelle-camp.com/a-frame.html

• Maple Syrup Producers of Quebec

www.ivic.qc.ca/abiweb/erable/camp.html

• Ontario Maple Syrup Producers’ Association www.ontariomaple.com Sally Huffman Brown Business Administrator

Box 1492, Ridgetown, ON

N0P 2C0 Tet: (519) 674-4000 Fax: (519) 674-4004 E-mail: ontariomaple@bellnet.ca

• Quebec Maple Syrup Producers’ Federation (English)

www.maple-erable.qc.ca/

4

United States

• Maine Maple Syrup Producers’ Association

www.state.me.us/agriculture/marketprod/producers.htm

• Massachusetts Maple Producers Association www.massmaple.org

• Michigan Maple Syrup Association

www.mi-maplesyrup.com/mmsainfo.html

• Vermont Maple Sugar Maker’s Association www.vermontmaple.org/

• Wisconsin maple Syrup Producers Association www.wismaple.com/

MISCELLANEOUS

• ACER Research Centre (French) www.centreacer.qc.ca/

• Canadian Food Inspection Program – Food Safety Enhancement Program

www.inspection.gc.ca/english/fssa/polstrat/haccp/haccpe.shtml

• International Maple Syrup Institute www.ivic.qc.ca/abiweb/erable/institu.html

• List of Registered and/or Accepted Products in Maple Syrup Production

Prepared by the Quality Committee of the Quebec Filiere acericole www.agr.gouv.qc.ca

• North American Maple Syrup Council

• North American Maple Syrup Producers Manual

www.ohioline.osu.edu/b856/

• Ontario Drinking Water Quality Standards – Regulation 169/03 www.e-laws.gov.on.ca/DBLaws/Regs/English/030169_e.htm

• Ontario Federation of Agriculture

www.ofa.on.ca

• Ontario Ministry of the Environment Water wells and groundwater publications www.ene.gov.on.ca/cons/infex.htm#WATER

5

• Standards of Maple Equipment Intended for Use in the Production of Maple Syrup Les Manufacturiers d’Equipment Acericoles (LMEA) www.agr.gouv.qc.ca/ae/filieres/textes/acericol/registrat.pdf

• Summary of Guidelines for Canadian Drinking Water

www.ccme.ca/assets/pdf/e3_summ.pdf

UNIVERSITIES Canada

• University of Guelph www.cgilnt.aps.uoguelph.ca/maple_info.htm

United States

• Cornell University

www.cce.cornell.edu/

• Iowa State University Extension www.exnet.iastate.edu/

• Michigan State University

www.msue.msu.edu/msue/iac/agnic/maple2.html

• Ohio State University Extension www.ag.ohio-state.edu/~lines/search.html

• Proctor Maple Research Centre www.uvm.edu/~pmrc/

• Purdue University www.hort.purdue.edu/newcrop/indices/index_ab#A

• University of Connecticut

www.canr.uconn.edu/ces/forest/pub.htm

• University of Maine www.ume.maine.edu/~woodlot/woodlot.htm

• University of Minnesota Extension Service

www.extension.umn.edu/distribution/naturalresources/DD6286.html

• University of Pennsylvania www.personal.psu.edu/users/r/d/rda6/Pow-ap98.htm

• University of Vermont Extension www.uvm.edu/ext/

VALUE ADDED OPPORTUNITIES FOR MAPLE PRODUCERS Opportunities to add value to maple syrup operations exist in two areas – secondary maple products and agri-tourism.

Secondary Maple Products

Food Safety Hazards – Biological – microorganisms from dirty equipment or molds, low density syrup (killed during boiling but can create quality issues) Chemical – lead or other heavy metals from old equipment, cleaner and/or sanitizer residues, odours from improperly cleaned equipment and or molds Physical – dust or dirt or fragments from unclean equipment and/or candy making molds

In addition to expanding market size by increasing customer product choice, secondary products increase the potential for further processing profits through significantly increased selling prices.

Manufacture of pure maple products requires sugar concentration by further evaporation to levels above 66o Brix. As syrup is concentrated above this level, it becomes supersaturated (it contains more sugar than is possible at normal room temperatures). When the supersaturated solution is cooled, the excess sugar crystallizes out of the solution as a solid form of maple syrup. The degree of supersaturation (the amount of additional concentration), the rate and extent of cooling, and the amount of stirring while cooling determines the type of maple syrup product produced.

Although sucrose sugar is the only sugar in sap, during processing and handling a small amount of sucrose is converted into invert sugar. Light maple syrups have the least amount of invert sugar and dark syrups have the most. Invert sugar tends to reduce supersaturation. This means that more sugar can be held in solution before crystallization occurs and when the sugar crystals are formed, they are small. Therefore, different grades of the syrup are used to produce the desired characteristics required of each different maple confection. Sometimes syrup blending or enzyme additives are required to adjust the invert sugar level to that required to make the desired confection.

Specific equipment is required for secondary processing of maple syrup.

A heat source that can be precisely controlled to prevent scorching is a necessity. A high pressure steam kettle is ideal but gas or electric will work. Appropriately sized pans, kettles, hand or mechanical stirring devices, spoons, ladles, and moulds are also required. An accurate thermometer with a temperature range of 93o to 149oC (200o to 300oF) in increments of 0.5 to 1 degree is another essential. Finally, a device to rapidly cool heated syrup is necessary. A large refrigerated water bath is generally preferred but high capacity refrigeration units may also be used.

The same food safety practices required for making maple syrup are also required when producing value added maple products – food grade equipment, potable water, appropriate

7

cleaning procedures, calibration and care of measuring devices, product identification, and proper product storage. When choosing equipment, select only food grade materials. In this case, that means TIG or MIG welded stainless steel. Avoid the use of terneplate or galvanized equipment if at all possible. If use of this equipment cannot be avoided, keep residency time as short as possible and clean carefully to reduce exposure to lead containing surfaces or seams. Work surfaces should be smooth, non-corrosive, non-absorbent, and non-toxic. Either stainless steel or food grade plastic makes an ideal work surface. Mechanical cleaning of equipment and utensils used in manufacturing secondary maple products is preferred over chemical cleaning. The absence of chemicals means the absence of chemical residues. If chemical cleaners or sanitizers are used, all surfaces must be tripled rinsed with clean, potable water before any syrup processing takes place. Although not recommended, if chemical cleaners are used on lead containing surfaces, care should be taken to leave a light film on lead surfaces such as lead soldered seams. This film helps protect the syrup from absorbing lead. All measuring devices should be clean and properly calibrated so the correct density of syrup for the desired product can be achieved. Product identification/coding is equally important for secondary products, as it is for maple syrup itself. Each lot must have a unique identity code so it can be found, if necessary, and its production reviewed. Suitable storage maintains product quality and lessens opportunities for contamination and spoilage. All maple products have a relatively short shelf life and must be stored in a cool environment or frozen.

What follows really has nothing to do with food safety practices. It serves only to identify secondary products produces may wish to consider to add value to their syrup. Soft Maple Sugar:

Maple syrup is heated to a temperature of 114o – 117oC (238o – 242oF) or 20oC (36oF) above the boiling point of water. The syrup is then cooled to 65oC (150oF) and stirred until it turns to a dull yellow colour, begins to crystallize, and stiffen. At this point, the product is poured into molds where it solidifies. Maple sugar readily absorbs moisture so it should be quickly stored in dry sealable containers where its shelf life is no more than one week. If it is crystal coated, storage in a cool dry place may be up to two months.

Hard Maple Sugar:

Syrup is heated to a slightly higher temperature of 121o – 124oC (250o – 256oF) then cooled to 93oC (200oF). Stirring continues for a longer period until it becomes cloudy in colour and begins to thicken. It is then poured into molds where it solidifies into a hard block of sugar. It should be stored in a cool, dry place, or in a freezer.

8

Granulated Maple Sugar:

In a process very similar to making hard maple sugar, maple syrup is heated to 25o – 28oC (45o to 50oF) above the boiling point of water then stirred until essentially all the moisture is removed, granulation takes place, and it becomes crumbly. To create uniform size, the granulated maple sugar is sieved through a coarse screen. Granulated sugar also attracts moisture and should be stored in sealable containers in a dry, cool place.

Maple Butter:

Generally manufactured from lighter colour syrup, maple butter (sometimes called maple cream or maple spread) is used as a topping for toast and muffins. Syrup is boiled to a temperature of 110o- 111oC (230o – 232oF) then rapidly cooled to 10oC (50oF) in shallow pans set in cold water.

After cooling, continuous hand or mechanical stirring creates very small sugar crystals which gives maple butter its creamy consistency. Stirring may require from one to two hours. “Seeding” with a small amount of previously prepared spread to help the crystals form more quickly can shorten the stirring time. Approximately eight pounds of maple butter can be prepared from one gallon of maple syrup.

Short-term storage must be in a refrigerator in tightly covered containers or covered by a thin layer of water. For longer storage, it should be placed in a freezer.

Maple Candy:

Its manufacture is similar to that of maple butter except that the syrup is heated several degrees higher to 15oC (27oF) above the boiling point of water. Since more evaporation has taken place with the higher temperature, the syrup is thicker. As with maple butter, the syrup is cooled rapidly to 10oC (50oF) and stirred. Small amounts dropped on a marble slab, metal sheet, or waxed paper or placed in molds will become a soft solid at room temperature.

Soft Sugar Candy:

It can best be described as maple butter with larger crystals but not so large that they produce a grainy texture.

Maple syrup is heated to 18o – 19oC (32o – 34oF) above the boiling point of water then cooled to 93oC (200oF) or less but never below 71oC (160oF). The lower the cooled temperature, the finer the sugar crystals will be but the less time there will be to stir and pour the product into molds before it becomes too stiff to manipulate. Crystal Coating:

To prevent sugar candy from drying, it can be coated with a shell of crystalline sucrose. Maple syrup low in invert sugar is heated to 5o to 6oC (9.5o to 11oF) above the boiling point of water. This gives it a Brix of 63.5o at 99oC (210oF). The heavy syrup is allowed to cool undisturbed to 21o to 27oC (70o to 80oF). A damp cheesecloth should be placed on the surface of the hot syrup to slow surface cooling and to reduce crystal formation. Once the syrup has cooled, the cheesecloth is removed. The sugar candy, in a wire mesh basket, is submerged in the syrup which is recovered to maintain uniform temperature. Syrup temperature must be

9

maintained at 18o – 27oC (65o to 80oF) for the next 6 to 12 hours while the crystal coat forms on the candy. When the proper crystal coating has been deposited, the cheesecloth is removed and the coated candy is removed and allowed to drain for one half hour above the syrup solution. The remaining drops of crystallizing syrup are removed by wiping with a sponge or turning each piece at one to two hour intervals until they are dry. The dry pieces are then placed on a mesh screen and allowed to air dry at room temperature for another four to seven days. Only then can they be packed. Properly processed crystal-coated sugar should not absorb moisture or dry out giving it a shelf life of up to two months if it is stored in a cool, dry place. If it dries out, the candy becomes rock hard. If it absorbs moisture, mould growth may appear. Maple Taffy on Snow:

Syrup is boiled to a temperature of 131o to 132oC (268o – 232oF) then poured immediately, without stirring, on crushed ice or snow. Because it cools so quickly, it does not crystallize, but forms a thin, taffy sheet.

Agri-tourism

Food Safety Hazards –

Biological – greater opportunity for introduction of microorganisms by increased numbers of people in and around sugarhouse Physical – dust and dirt from increased tour traffic in sugarbush and in and around sugarhouse

Agri-tourism has the potential to increase profits for producers who are able to provide consumers with something to see, something to do, and something to buy. For the maple syrup producer this may take the form of horse-drawn or tractor-drawn sugar bush wagon tours, modern or traditional maple syrup making demonstrations, sugarhouse tours, a pancake house, a gift shop featuring maple related products, or any number of other activities. Clientele may include school groups, seniors’ or church groups, the general public, and many others. However, large numbers of visitors increase the inherent risk of contamination of sap and syrup, no matter how unintentional. With farm visitors come risks and potential legal liability issues for producers should accidents result in injury. Adequate liability insurance is a must. Visitors also require parking facilities, bathrooms, and other amenities. Beginning an agri-tourism venture is not a decision that should be taken lightly. The best advice is for producers to do significant research, carefully consider all the positives and negatives, develop a plan, and then start small and simple.

10

Last Updated February 2004

Laboratory Name Contact Name Address City ProvincePostal Code

Phone Number Fax Number Cost Per Sample

Sample Size

Detection Limit

Caduceon Environmental Laboratories

Greg Clarkin 2378 Holly Lane Ottawa Ontario K1V 7P1 613-526-0123 $30 for just lead 100mL 0.1 ppm

Chemisar Lab Inc. Rupesh Pandey 24 Corporate Court Guelph Ontario N1G 5G5 519-836-2313 519-836-3273 $30 for just lead 100mL 0.01 ppm

Enviro-Test Laboratories, Sentinel Division

Harry Kopko 50 Bathurst Drive, Unit 1 Waterloo Ontario N2V 2C5 519-886-6910 $25 for just lead 10mL 0.05 ppm

Fisher Environmental Laboratories Sean Fisher 400 Esna Park

Drive, Unit 15 Markham Ontario L3R 3K2 905-475-7755 $75 with $100 minimum charge 100mL 0.1 ppm

Integrated Explorations Inc. Jessica Burke 67 Watson

Road, Unit 1 Guelph Ontario N1H 6H8 519-822-2608 519-822-3076 $32 for a 32 metal screen 100mL 0.05 ppm

Near North Laboratories Michael Puccini 191 Booth

Road, Unit 11 North Bay Ontario P1A 4K3 705-497-0550 $25 for just lead with $50 minimum charge 100mL 0.1 ppm

Oshtech Inc. 400 York Street London Ontario N6B 3N2 519-642-1122 519-642-0331 $45 for just lead 100mL 0.1 ppm

SGS Lakefield Research Ltd. Chris Sullivan

185 Concession Street

Lakefield Ontario K0L 2H0 705-652-2038 705-652-6365$20 for just lead, $40 for a 6 metal screen (quote reference No. ENV

2004-0057 to get this price)100mL 0.2 ppm

Testmark Laboratories Ltd. Lisa Finnamore 7 Margaret

Street Garson Ontario P3L 1E1 705-693-1121 705-693-1124 $36 for just lead, $48 for a 40 metal screen, $40 minimum charge 100mL 0.02 ppm

University of Guelph Laboratory Services Division

Nick Schrier 95 Stone Road West Guelph Ontario N1H 8J7 519-767-6215 519-767-6240 $73 for a 7 metal screen 100mL 0.25 ppm

Maple producers should contact the lab before shipping samples.

Laboratories in Ontario able to Test Maple Syrup for Lead This list is not inclusive

Inclusion on this list should not be taken as an endorsement by the Ontario Ministry of Agriculture and Food

Note: All labs may not use the same test methodology. Therefore, the sample sample sent to different labs may yield slightly different results.

11

Health Services in Your Community

Public Health Unit Locations

CENTRAL EAST REGION

Simcoe County District Health Unit 15 Sperling Drive Barrie, Ontario L4M 6K9 Canada Tel : (705) 721-7330 Fax : (705) 721-1495 Web : http://www.simcoehealth.org/

SARS - Call Regular number (705) 721-7330 York Region Health Services Department Box 147 17250 Yonge Street Newmarket, Ontario L3Y 6Z1 Canada Tel : 905-895-4511 Fax : 905-895-3166 Toll : 1-800-361-5653 (Health Connection Line) Web : http://www.region.york.on.ca/Services/Public+Health+and+Safety/default+Public+Health+Services.htm

SARS Hotline : 1-800-361-5653

Peterborough County-City Health Unit 10 Hospital Drive Peterborough, Ontario K9J 8M1 Canada Tel : (705) 743-1000 TTY : (705) 743-4700 Fax : (705) 743-2897 Web : pcchu.peterborough.on.ca

SARS - Call Regular number (705) 743-1000

Haliburton, Kawartha, Pine Ridge District Health Unit 200 Rose Glen Road

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Port Hope, Ontario L1A 3V6 Canada Tel : 905-885-9100 Toll : 1-866-888-4577 Fax : 905-885-9551 Web : www.hkpr.on.ca/

SARS - Call Regular number 905-885-9100

Regional Municipality of Durham Health Department 1615 Dundas Street East Lang Tower, Suite 210 Whitby, Ontario L1N 2L1 Canada Tel : 905-723-8521 / Toronto Line : 905-686-2740 Fax : 905-723-6026 Web : http://www.region.durham.on.ca/

SARS - Call Regular number 905-723-8521

CENTRAL SOUTH REGION

Brant County Health Unit 194 Terrace Hill Street Brantford, Ontario N3R 1G7 Canada Tel : (519) 753-4937 Fax : (519) 753-2140 Web : www.bchu.org/

SARS - Call Regular number (519) 753-4937

City of Hamilton Social and Public Health Services Division 1 Hughson Street North Hamilton, Ontario L8R 3L5 Canada Tel : 905-546-3500 Fax : 905-546-4075 Web : http://www.hamilton.ca/phcs/

SARS Hotline : 905-546-2679

Regional Municipality of Haldimand-Norfolk Health Department P. O. Box 247 12 Gilbertson Drive Simcoe, Ontario N3Y 4L1

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Canada Tel : (519) 426-6170 Fax : (519) 426-9974 Web : http://www.haldimand-norfolk.org/

SARS - Call Regular number (519) 426-6170

Regional Niagara Public Health Department 573 Glenridge Avenue St. Catharines, Ontario L2T 4C2 Canada Tel : 905-688-3762 Toll : 1-800-263-7248 Fax : 905-682-3901 Web : http://www.regional.niagara.on.ca/health/index.shtml

SARS - Call Regular number 905-688-3762

CENTRAL WEST REGION

Peel Regional Health Unit 44 Peel Centre Drive, Suite 102 Brampton, Ontario L6T 4B5 Canada Tel : 905-799-7700 Fax : 905-789-1604 Web : www.region.peel.on.ca/health/

SARS : Call Regular number 905-799-7700

Wellington-Dufferin-Guelph Health Unit 205 Queen Street East Fergus, Ontario N1M 1T2 Canada Tel : (519) 843-2460 Toll : 1-800-265-7293 Fax : (519) 843-2321 Web : http://www.wdghu.org/

SARS : - Call Regular number 905-799-7700 (Fergus) - Call Regular number 519-821-2370 (Guelph) - Call Regular number 519-941-0760 (Orangeville)

Halton Regional Health Department 1151 Bronte Road Oakville, Ontario L6M 3Ll Canada Tel : 905-825-6060 Toll : 1-866-442-5866 TTY : 905-827-9833

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Fax : 905-825-8588 Web : www.region.halton.on.ca/health/

SARS - Call Regular number 905-825-6060

Regional Municipality of Waterloo, Community Health Department P.O. Box 1633 99 Regina Street South, 3rd floor Waterloo, Ontario N2J 4V3 Canada Tel : (519) 883-2000 Fax : (519) 883-2241 Web : chd.region.waterloo.on.ca/web/health.nsf

SARS Hotline : (519) 883-2289

EAST REGION

Hastings and Prince Edward Counties Health Unit 179 North Park Street Belleville, Ontario K8P 4P1 Canada Tel : (613) 966-5500 Fax : (613) 966-9418 Web site : http://www.hpechu.on.ca/

SARS Hotline : - (613) 966-5513 extension 500 - (613) 955-5500 (after hours)

Leeds, Grenville and Lanark District Health Unit 458 Laurier Boulevard Brockville, Ontario K6V 7A3 Canada Tel : (613) 345-5685 Fax : (613) 345-2879 Web : http://www.healthunit.org/

SARS - Call Regular number 1-800-660-5853 (8:30 a.m. to 4:30 p.m.) - (613) 345-5685 (after hours)

Eastern Ontario Health Unit 1000 Pitt Street Cornwall, Ontario K6J 5T1 Canada Tel : (613) 933-1375 Toll : 1-800-267-7120 Fax : (613) 933-7930 Web : http://www.eohu.on.ca/

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SARS - Call Regular number (613) 933-1375

Kingston, Frontenac and Lennox and Addington Health Unit 221 Portsmouth Avenue Kingston, Ontario K7M 1V5 Canada Tel : (613) 549-1232 Toll : 1-800-267-7875 Fax : (613) 549-7896 Web : http://www.healthunit.on.ca/

SARS - Call Regular number (613) 549-1232

City of Ottawa - Health 495 Richmond Road Ottawa, Ontario K2A 4A4 Canada Tel : (613) 722-2242 Fax : (613) 724-4191 Web : http://city.ottawa.on.ca/city_services/yourhealth/28_0_en.shtml

SARS Hotline : (613) 724-4222

Renfrew County and District Health Unit 7 International Drive Pembroke, Ontario K8A 6W5 Canada Tel : (613) 732-3629 Toll : 1-800-267-1097 Fax : (613) 735-3067 Web : http://www.rcdhu.com/

SARS - Call Regular number (613) 732-3629 or Toll : 1-800-267-1097

NORTH REGION

Muskoka-Parry Sound Health Unit 5 Pineridge Gate Gravenhurst, Ontario P1P 1Z3 Canada Tel : 705-684-9090 Toll : 1-800-563-2808 Fax : 705-684-9959 Web : http://www.mpshu.on.ca/

SARS - Call Regular number 705-684-9090 or Toll : 1-800-563-2808

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Northwestern Health Unit 21 Wolsley Street Kenora, Ontario P9N 3W7 Canada Tel : (807) 468-3147 Toll : 1-800-830-5978 Fax : (807) 468-4970 Web : http://www.nwhu.on.ca/

SARS - Call Regular number (807) 468-3147 or Toll : 1-800-830-5978 - Tel : (807) 468-7109 (after hours)

Timiskaming Health Unit P.O. Box 1240 221 Whitewood Avenue New Liskeard, Ontario P0J 1P0 Canada Tel : (705) 647-4305 Fax : (705) 647-5779 Web : http://www.timiskaminghu.com/

SARS Hotline : 866-302-4309

North Bay and District Health Unit 681 Commercial Street North Bay, Ontario P1B 4E7 Canada Tel : (705) 474-1400 Fax : (705) 474-8252 Web : http://www.nbdhu.on.ca/

SARS - Call Regular number (705) 474-1400

Algoma Health Unit Civic Centre, 6th Floor 99 Foster Drive Sault Ste. Marie, Ontario P6A 5X6 Canada Tel : (705) 759-5287 Toll : 1-866-892-0172 Fax : (705) 759-1534 Web : http://www.ahu.on.ca/

SARS Hotline : (705) 759-5285

Sudbury and District Health Unit 1300 Paris Street Sudbury, Ontario P3E 3A3 Canada Tel : (705) 522-9200

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Fax : (705) 522-5182 Site web : http://www.sdhu.com/

SARS : Call Regular number (705) 522-9200 extension 202

Thunder Bay District Health Unit 999 Balmoral Street Thunder Bay, Ontario P7B 6E7 Canada Tel : (807) 625-5900 Toll : 1-888-294-6630 (807 area only) Fax : (807) 623-2369 Web : http://www.tbdhu.com/

SARS - Call Regular number (807) 625-5900 or Toll : 1-888-294-6630 (807 area only)

Porcupine Health Unit P.O. Bag 2012 169 Pine Street South Timmins, Ontario P4N 8B7 Canada Tel : (705) 267-1181 Fax : (705) 264-3980 Web : http://www.porcupinehu.on.ca/

SARS - Call Regular number (705) 267-1181 or Toll : 1-800-461-1818

SOUTH WEST REGION

Chatham-Kent Health Unit P. O. Box 1136 435 Grand Avenue West Chatham, Ontario N7M 5L8 Canada Tel : (519) 352-7270 Fax : (519) 352-2166 Web : http://www.chatham-kent.ca/English/Community+Services/Health/Health+Home.htm

SARS - Call Regular number (519) 352-7270

Huron County Health Unit Health and Library Complex Highway 4 South R.R. 5, P.O.Box 1120 Clinton, Ontario N0M 1L0 Canada Tel : (519) 482-3416 Fax : (519) 482-7820 Web site : www.huroncounty.ca/healthunit/

25

SARS - Call Regular number (519) 482-3416

Middlesex-London Health Unit 50 King Street London, Ontario N6A 5L7 Canada Tel : (519) 663-5317 Fax : (519) 663-9581 Web : http://www.healthunit.com/index.htm

SARS - Call Regular number (519) 663-5317 extension 2330 (8:30 a.m. to 4:30 p.m.) - Tel : (519) 675-7523 (after hours)

Grey Bruce Health Unit 920 - lst Avenue West Owen Sound, Ontario N4K 4K5 Canada Tel : (519) 376-9420 Toll : 1-800-263-3456 Fax : (519) 376-0605 Web : www.publichealthgreybruce.on.ca/

SARS - Call Regular number (519) 376-9420 or Toll : 1-800-263-3456

County of Lambton Community Health Services Deparment 160 Exmouth Street Point Edward, Ontario N7T 7Z6 Canada Tel : (519) 383-8331 Toll : 1-800-667-1839 Fax : (519) 383-7092 Web : http://www.lambtonhealth.on.ca/

SARS - Dedicated line : (519) 383-6231 extension 841

Elgin-St. Thomas Health Unit 99 Edward Street St. Thomas, Ontario N5P 1Y8 Canada Tel : (519) 631-9900 Toll : 1-800-922-0096 Fax : (519) 633-0468 Web : http://www.elginhealth.on.ca/

SARS - Call Regular number (519) 631-9900 (8:30 a.m. to 4:30 p.m.) - Toll : 1-800-922-0096 (after hours)

Perth District Health Unit 653 West Gore Street Stratford, Ontario N5A 1L4 Canada Tel : (519) 271-7600

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Fax : (519) 271-2195 Web : http://www.pdhu.on.ca/

SARS - Call Regular number (519) 271-7600 extension 267

Windsor-Essex County Health Unit 1005 Ouellette Avenue Windsor, Ontario N9A 4J8 Canada Tel : (519) 258-2146 Fax : (519) 258-6003 Web : http://www.wechealthunit.org/

SARS - Call Regular number (519) 258-2146 extension 1423 or 1422 (8:30 a.m. to 4:30 p.m. and after hours)

Oxford County Board of Health 410 Buller Street Woodstock, Ontario N4S 4N2 Canada Tel : (519) 539-9800 Toll : 1-800-755-0394 Fax : (519) 539-6206 Web : www.county.oxford.on.ca/healthservices/ocbh/

SARS - Call Regular number (519) 539-9800

TORONTO REGION

Toronto Public Health 277 Victoria Street, 5th Floor Toronto, Ontario M5B 1W2 Canada Tel : 416-392-7401 Fax : 416-392-0713 Web : www.toronto.ca/health/index.htm

SARS Hotline : 416-338-7600

Call the ministry INFOline at 1-800-268-1154 (Toll-free in Ontario only) In Toronto, call 416-314-5518 TTY 1-800-387-5559 Hours of operation : 8:30am - 5:00pm E-mail : infomoh@gov.on.ca

Visit HealthyOntario.com for information on a wide variety of consumer health topics.

27

29

CLOROX HEADQUARTERS -- CLOROX GERMICIDAL BLEACH ======================================================= MSDS Safety Information ======================================================= FSC: 6810 NIIN: 00-598-7316 MSDS Date: 10/01/2000 MSDS Num: CKVJQ Product ID: CLOROX GERMICIDAL BLEACH MFN: 01 Responsible Party Cage: 93098 Name: CLOROX CO THE HEADQUARTERS Address: 1221 BROADWAY Box: 24305 City: OAKLAND CA 94612-1305 Info Phone Number: 510-271-7000 Emergency Phone Number: (800)424-9300 Chemtrec IND/Phone: (800)424-9300 Published: Y ======================================================= Contractor Summary ======================================================= Cage: 93098 Name: CLOROX CO THE HEADQUARTERS Address: 1221 BROADWAY Box: 24305 City: OAKLAND CA 94612-1305 Phone: 510-271-7000 Cage: JO846 Name: THE CHLOROX COMPANY Address: 7200 JOHNSON DRIVE City: PLEASANTON CA 94566 Phone: UNKNOWN ======================================================= Item Description Information ======================================================= Item Manager: GSA Item Name: SODIUM HYPOCHLORITE SOLUTION Specification Number: AA-1427C Unit of Issue: BX Quantitative Expression: 00000000006EA UI Container Qty: 6 ======================================================= Ingredients ======================================================= Cas: 7681-52-9 RTECS #: NH3486300 Name: SODIUM HYPOCHLORITE Percent by Wt: 5.25

30

EPA Rpt Qty: 100 LBS DOT Rpt Qty: 100 LBS ======================================================= Health Hazards Data ======================================================= Route Of Entry Inds - Inhalation: YES Skin: YES Ingestion: YES Carcinogenicity Inds - NTP: NO IARC: NO OSHA: NO Effects of Exposure: CAUSES SUBTANTIAL BUT TEMPORARY EYE INJURY. MAY IRRITATE SKIN. MAY CAUSE NAUSEA AND VOMITING IF INGESTED. EXPOSURE TO VAPOR OR MIST MAY IRRITATE NOSE, THROAT AND LUNGS. Explanation Of Carcinogenicity: NONE OF THE INGREDIENTS IN THIS PRODUCT ARE ON THE IARC, NTP OR OSHA CARCINOGEN LIST. Signs And Symptions Of Overexposure: EYE: IRRITATION, REDNESS, PAIN, CAUSES SUSTANTIAL BUT TEMPORARY EYE INJURY. MAY IRRITATE SKIN. MAY CAUSE NAUSEA AND VOMITING IF INGESTED. EXPOSURE TO VAPOR OR MIST MAY IRRITATE NOSE, THROAT AND LUNGS. Medical Cond Aggravated By Exposure: EXPOSURE TO HIGH CONCENTRATIONS AND MIST: HEART CONDITIONS OR CHRONIC RESPIRATORY PROBLEMS SUCH AS ASTHMA, CHRONIC BRONCHITIS OR OBSTRUCTIVE LING DISEASE. First Aid: EYE CONTACT: IMMEDIATELY FLUSH EYES WITH PLENTY OF WATER. IF IRRITATION PERSISTS, SEE A DOCTOR. SKIN CONTACT: REMOVE CONTAMINATED CLOTHING. WASH AREA WITH WATER. INGESTION: DRINK A GLASSFUL OF WATER AND CALL A PHYSICIAN. INHALATION: IF BREATHING PROBLEMS DEVELOP REMOVE TO FRESH AIR. SEEK MEDICAL HELP. ======================================================= Handling and Disposal ======================================================= Spill Release Procedures: SMALL SPILLS (<5 GALLONS) ABSORB, CONTAINERIZE, AND LANDFILL IN ACCORDANCE WITH LOCAL REGULATIONS. WASH DOWN RESIDUAL TO SANITARY SEWER. LARGE SPILL (>5 GALLONS. ABSORB, CONTAINERIZE AND LANDFILL IN A CCORDANCE WITH LOCAL REGULATIONS; WASH DOWN RESIDUAL TO SANITARY SEWER OR PUMP MATERIAL TO WASTE DRUMS AND DISPOSE IN ACCORDANCE WITH LOCAL REGULATIONS. Waste Disposal Methods: CONTACT THE SANITARY TREATMENT FACILITY IN ADVANCE TO ASSURE ABILITY TO PROCESS WASHED-DOWN MATERIAL. DISPOSAL MUST BE IN ACCORDANCE WITH LOCAL, STATE AND FEDERAL REGULATIONS. Handling And Storage Precautions: N/P. : STORE IN A COOL, DARK PLACE. STORAGE TEMPERATURE MUST NOT EXCEED 38C (100F). (A-A-1427C). Other Precautions: N/P. : DO NOT MIX WITH OTHER CHEMCALS SUCH AS TOILET BOWL CLEANERS OR PRODUCTS CONTAINING VINEGAR OR AMMONIA. ======================================================= Fire and Explosion Hazard Information ======================================================= Flash Point Text: NON-FLAMMABLE Extinguishing Media: NOT FLAMMABLE OR EXPLOSIVE.

31

Fire Fighting Procedures: IN A FIRE, COOL CONTAINERS TO PREVENT RUPTURE AND RELEASE OF SODIUM CHLORATE. Unusual Fire/Explosion Hazard: NOT FLAMMABLE OR EXPLOSIVE. ======================================================= Control Measures ======================================================= Respiratory Protection: USE GENERAL VENTILATION TO MINIMIZE EXPOSURE TO VAPOR OR MIST. Ventilation: USE GENERAL VENTILATION TO MINIMIZE EXPOSURE TO VAPOR OR MIST. Protective Gloves: FOR REPEATED OR PROLONGED USE, WEAR RUBBER GLOVES. Eye Protection: SAFETY GLASSES. Other Protective Equipment: EYEWASH. Work Hygienic Practices: AVOID EYE AND SKIN CONTACT AND INHALATION OF VAPOR OR MIST. Supplemental Safety and Health: KEEP OUT OF THE REACH OF CHILDREN. EPA REGISTRATION #5813-1. ======================================================= Physical/Chemical Properties ======================================================= HCC: B3 Boiling Point: =100.C, 212.F B.P. Text: DECOMPOSES Spec Gravity: 1.085 PH: 11.4 Solubility in Water: COMPLETE Appearance and Odor: CLEAR, LIGHT YELLOW LIQUID WITH CHLORINE ODOR. ======================================================= Reactivity Data ======================================================= Stability Indicator: YES Stability Condition To Avoid: STABLE UNDER NORMAL USE AND STORAGE CONDITIONS. Materials To Avoid: STRONG OXIDIZING AGENT. REACTS WITH OTHER HOUSEHOLD CHEMICALS SUCH AS TOILET BOWL CLEANERS, RUST REMOVERS, VINEGAR, ACIDS OR AMMONIA CONTAINING PRODUCTS TO PRODUCE HAZARDOUS GASES. Hazardous Decomposition Products: CHLORINE AND OTHER CHLORINATED SPECIES. ======================================================= Toxicological Information ======================================================= Toxicological Information: OCCASIONAL CLINICAL REPORTS SUGGEST A LOW POTENTIAL FOR SENSITIZATION UPON EXAGGERATED EXPOSURE TO SODIUM HYPOCHLORITE IF SKIN DAMAGE (IRRITATION) OCCURS DURING EXPOSURE. ROUTINE CLINICAL TESTS CONDUCTED ON INTACT SKIN WITH CLOROX LIQUD BLEACH FOUND NO SENSITIZATION IN THE TEST SUBJECTS. =======================================================

32

Ecological Information ======================================================= ======================================================= MSDS Transport Information ======================================================= Transport Information: PSN: NOT RESTRICTED. CLOROX COMPANY'S LETTER DATED JUNE 2,2000 (TO RON AT DDSP, NEW CUMBERLAND, PA) STATES THAT: "OUR HYPOCHLORITE SOLUTION PRODUCTS HAVE RECENTLY BEEN RETESTED AND PASSED THE STEEL, A LUMINUM AND SKIN TESTS". THEREFORE, THESE PRODUCTS ARE NOT CLASSIFIED AS HAZARDOUS MATERIALS FOR TRANSPORTATION, SINCE THEY DO NOT MEET THE DEFINITION OF A CORROSIVE. ======================================================= Regulatory Information ======================================================= Sara Title III Information: AS A CONSUMER PRODUCT, THIS PRODUCT IS EXEMPT FROM SUPPLIER NOTIFICATION REQUIREMENTS UNDER SEC 313 TITLE III OF SARA (40 CFR PART 372). Federal Regulatory Information: EPA REGISTRATION #5813-1. ======================================================= Other Information ======================================================= ======================================================= Transportation Information ======================================================= Responsible Party Cage: 93098 Trans ID NO: 155101 Product ID: CLOROX GERMICIDAL BLEACH MSDS Prepared Date: 10/01/2000 Review Date: 10/25/2000 MFN: 1 Multiple KIT Number: 0 Unit Of Issue: BX Container QTY: 6 Additional Data: PSN PER MSDS. THESE PRODUCTS ARE NOT CLASSIFIED AS HAZARDOUS MATERIALS FOR TRANSPORTATION, SINCE THE Y DO NOT MEET THE DEFINITION OF A CORROSIVE. SEE TRANSPORTATION INFO SECTION ALSO. ======================================================= Detail DOT Information ======================================================= DOT PSN Code: ZZZ DOT Proper Shipping Name: NOT REGULATED BY THIS MODE OF TRANSPORTATION ======================================================= Detail IMO Information ======================================================= IMO PSN Code: ZZZ

33

IMO Proper Shipping Name: NOT REGULATED FOR THIS MODE OF TRANSPORTATION ======================================================= Detail IATA Information ======================================================= IATA PSN Code: ZZZ IATA Proper Shipping Name: NOT REGULATED BY THIS MODE OF TRANSPORTATION ======================================================= Detail AFI Information ======================================================= AFI PSN Code: ZZZ AFI Proper Shipping Name: NOT REGULATED BY THIS MODE OF TRANSPORTATION ======================================================= HAZCOM Label ======================================================= Product ID: CLOROX GERMICIDAL BLEACH Cage: 93098 Company Name: CLOROX CO THE HEADQUARTERS Street: 1221 BROADWAY PO Box: 24305 City: OAKLAND CA Zipcode: 94612-1305 Health Emergency Phone: (800)424-9300 Label Required IND: Y Date Of Label Review: 10/25/2000 Status Code: A Origination Code: F Eye Protection IND: YES Signal Word: CAUTION Health Hazard: None Contact Hazard: Slight Fire Hazard: None Reactivity Hazard: None Hazard And Precautions: CAUSES SUBTANTIAL BUT TEMPORARY EYE INJURY. MAY IRRITATE SKIN. MAY CAUSE NAUSEA AND VOMITING IF INGESTED. EXPOSURE TO VAPOR OR MIST MAY IRRITATE NOSE, THROAT AND LUNGS. FIRST AID:EYE CONTACT: IMMEDIATELY FLUSH EYES WITH PLENTY OF WATER. IF IRRITATION PERSISTS, SEE A DOCTOR. SKIN CONTACT: REMOVE CONTAMINATED CLOTHING. WASH AREA WITH WATER. INGESTION: DRINK A GLASSFUL OF WATER AND CALL A PHYSICIAN. INHALATION: IF BREATHING PROBLEMS DEVELOP, REMOVE TO FRESH AIR. SEEK MEDICAL HELP. =======================================================

SSUUMMMMAARRYY

InfoSheet Fiche d'information

Ministry of Agriculture and Food

Ministère de l’Agriculture et de l’Alimentation

January 2004

Best Production Practices for the Safe Production of Maple Syrup

Why is lead a problem? Exposure to lead from different sources has been a public health concern for many years. Lead has been proven to have adverse effects on human health, especially on the nervous system. In recent years, efforts have been made to reduce or eliminate lead in food products, including maple syrup. Where does lead come from? Lead in maple syrup can come from several sources. The roots of trees growing in lead-containing soil may take up minuscule amounts of lead. Lead may be present in the soil due to local rock composition, or from particles deposited in the soil from atmospheric pollution. However, research has shown that lead levels in sap from these sources are insignificant. The primary source of lead contamination is equipment. Maple syrup is an acidic substance (pH 3.4 – 6.6) that, in the presence of oxygen, can react with many metal surfaces. Contact time of maple sap or syrup with any lead-containing metal should be minimized throughout all collection, processing, and storage activities. Lead can leach into the sap through: - galvanized equipment (made before 1994); - most bronze and brass fittings; - 50/50 solder (used for equipment before 1995);and - “terneplate” (a tin/lead alloy used in older equipment). Any lead present in sap is amplified by the concentration of sap into syrup. In other words, if the sap contains a trace amount of lead, the evaporation process will greatly elevate its concentration. Some of the lead attaches to suspended particles and can be removed with the “sugar sand” during filtration. However, a significant portion of the lead present in maple syrup is dissolved in the syrup and cannot be filtered out. What you can do! Whether you are from a long line of sugar-makers or a first-time entrepreneur, you can prevent unacceptable levels of lead in maple syrup. Your best defences against lead are knowledge and proactive efforts. Your best defence against lead is new, stainless steel equipment. However, it may not be economically feasible to immediately replace old equipment. If that is the case, it is important to be aware of the condition of your equipment and how to operate it to minimize lead contamination. The Future As concern over the food safety increases, maple syrup producers must make it their mission to keep up-to-date with industry issues and best management practices to ensure that the product is free of all contaminants. With the production and promotion of safe, high quality product, Ontario’s maple syrup industry will continue to thrive.

The following are some practices that can be followed to minimize the amount of lead entering your sap and syrup. 1. Collecting sap: • Replace all old metal spouts with stainless steel or food-grade plastic spouts. • Gather sap from buckets daily, especially if buckets are galvanized or tin. • Reduce the use of, or eliminate, any metal buckets or gathering equipment containing lead or

lead solder. • Replace bronze gear pumps. • Use food-grade tubing. • Replace metal fittings coming in contact with sap with plastic or stainless steel fittings. 2. Storing Sap: • Immediately replace all galvanized tanks that are corroded or damaged. • Purchase only stainless steel, glass lined, or food-grade plastic storage tanks. 3. Boiling sap: • Purchase lead-free pre-heaters. • Purchase lead-free solder and stainless steel pans. • Do not clean pans to a bright shine with a strong acid based cleaner if the pans have lead in

the metal or in the solder. Sap reacts with exposed metal containing lead. • Replace any brass or bronze fittings. • Minimize the time that sap resides in the evaporator. • Remove sap from pans if there are prolonged periods between boilings. • Flush pans with water. • Make sure any repairs are done with lead-free solder – ask for it! 4. Filtering: • Ensure proper filtering (critical). • Use clean, unscented filters. • Never filter syrup into old milk cans. • Only filter syrup into food-grade containers. • Use orlon/felt filters and/or a filter press. • Use filters with a small micron size (e.g. 5). • Use filters in good condition. 5. Storing syrup : • Ensure that all your syrup is batch coded. • Never store syrup in corroded containers/drums. • Don’t use containers/drums that have been repaired with unknown or potentially hazardous

substances. • Ensure the container/drum is clean and free of odours. • Never use old containers like milk cans. • Use stainless steel, glass lined, or food-grade plastic barrels. How to test your syrup. The only way to know if there is lead in maple syrup is to have it tested. It is recommended that producers test syrup three times throughout the production season – at the beginning, middle and end. The current Health Canada guideline allows a maximum lead level of 0.5 parts per million. For accurate results, testing of syrup should be done by a recognized laboratory. While not all laboratories do this test, the contacts listed below can assist you in finding an appropriate one. John Henderson, Risk Management Specialist Dave Chapeskie, Agroforestry Specialist Ontario Ministry of Agriculture and Food Ontario Ministry of Agriculture and Food 95 Dundas St. ORC Building, P.O. Box 2004 Brighton, Ontario, K0K 1H0 Kemptville, Ontario, K0G 1J0 john.henderson@omaf.gov.on.ca dave.chapeskie@omaf.gov.on.ca tel: (613) 475-5175 fax: (613) 475-3835 tel: (613) 258-8302 fax: (613) 258-8392