Chapter 17 – Ante- and Post-mortem Procedures, Dispositions, Monitoring and Controls – Red Meat Species, Ostriches, Rheas and Emus

List of Acronyms

"AQL" Acceptance Quality Limit

"ATQ " Agri-traçabilité Québec

"BSE" Bovine Spongiform Encephalopathy

"CAR" Inspection Report – Corrective Action Request

"CCIA" Canadian Cattle Identification Agency

"CCP" Critical Control Point

"CFIA" Canadian Food Inspection Agency

"CVS" Compliance Verification System

"CWD" Chronic Wasting Disease

"FSEP" Food Safety Enhancement Program

"FTM" Finely Textured Meat

"GIT" Gastro-Intestinal Tract

"GMP" Good manufacturing practice

"HAA" Health of Animals Act

"HAR" Health of Animals Regulations

"HACCP" Hazard Analysis Critical Control Point

"HC" Health Canada

"HIP" HACCP Based Slaughter Inspection Program

"HLIS" High Line speed Inspection System

"IIC" Inspector in Charge

"MIA " Meat Inspection Act

"MIR" Meat Inspection Regulations, 1990

"MOP" Meat Hygiene Manual of Procedures

"MSM" Mechanically Separated Meat

"OTM " Cattle Thirty Months of age and Older (Over Thirty Months)

"QC " Quality Control

"QMS" Quality Management System

"SRM" Specified Risk Material

"STC "Septicemia / Toxemia / Congestion

"STOP" Swab Test on Premises

"TSE" Transmissible Spongiform Encephalopathy

"UTM" Cattle under Thirty Months of age

"VIC" Veterinarian in Charge

"VM" Veterinarian