Individual HUB Users will be bringing a variety of food ingredients into the facility that may require specific handling and/or storage. These ingredients may also contain allergens that must be identified to reduce accidental cross contamination with other HUB Users’ products.

Individual HUB Users must take responsibility for the handling of these materials to prevent the risk of cross contamination.

As part of a food processor’s provincially regulated food safety plan, the HUB User must have a list of inputs. This list includes information of required temperature at receiving and during storage, presence of allergens, and shelf life. This information must be accessible to HUB Management. A change of ingredient/materials form is included in this manual.

The HUB User must remove all finished goods from the operating area upon completion of the HUB User defined period unless documented arrangements have been made with the HUB Management. This may occur when product requires a lengthy cool down period after it is packed. This is solely at the discretion of the HUB Management as to acceptance and if additional charges are applied to the User.

The HUB User must ensure the finished products that require refrigeration are maintained in a temperature-controlled environment through the distribution from the Hub to the product owner’s warehouse. Documentation of temperatures may be required at intervals through the distribution if using personal vehicle.

To reduce the risk of cross contamination, HUB Management shall establish rules with respect to labelling of the identity of ingredients and allergens, date labelling, and ensuring product integrity is maintained.

The HUB Management or designate must monitor common storage areas for co-mingling. It is imperative that there is adequate separation of incompatible ingredients (e.g., raw meat and cooked RTE products, ingredients, and finished goods) and that packaging integrity is maintained. Any spills of products must be cleaned immediately by the HUB User if available and if not, be notified of the spill occurring.

HUB Management must have a current Master list of all products produced and list of incoming materials for the entire kitchen. This information will preempt non-compatible materials being stored together as well as establishing when insufficient cold storage is evident.