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Chapter 3 – Pre-requisite Programs
3.1 Glossary of Terms
Activity: Anything active; an active force or operation – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989 in respect to sections 27.
CFIA: the Canadian Food Inspection Agency.
CIP: cleaned in place, definition as per NSF/ANSI/3-A 14159-1-2002 "Standard Cleaning of equipment by impingement or circulation of flowing chemical solutions, cleaning liquids, and water rinses, without dismantling, into, onto, and over surfaces in equipment or systems designed for this specific purpose".
Clean: free from dirt, contamination and disease.
Compatible: in respect of activities taking place in a Registered Establishment activities that can take place at the same time in the same area and not creating a potential risk of meat products being adulterated.
In respect of food or other materials products that are capable of existing together in the same area at the same time without creating a potential risk of meat products being adulterated.
Contaminate: to make unfit for intended use by the introduction of unwholesome or undesirable elements.
Corrosion-resistant: that which resists (as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989) destruction by chemical action; especially by the actions of acids upon metal.
Directly drained: either connected to the sewage system or discharging of fluid waste directly into a drain inlet.
Director: the Director of the Food of Animal Origin Division (also known as Meat Programs Division) of the Agency as defined by the Meat Inspection Regulations, 1990.
Drain: a channel by which liquid is drained or gradually carried off; especially an artificial conduit or channel for carrying off water, sewage, etc. – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989
Drainage: that which is drained off by system of drains; sewage – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989
Dressing room: a room for changing clothing
Establishment: any place in which animals are slaughtered or meat products are prepared, packaged, labelled or stored as defined by the Meat Inspection Act.
Exclusive: excluding all but what is specified – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989 (which for the purposes of this chapter, refers to rooms/areas that cannot be used by anyone except the specified entity(ies))
Facility: opportunities, favourable conditions, for the easier performance of any action. Specifically (originally U.S.), the physical means for doing something; frequently with qualifying word – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989.
Hygiene: conditions or practices conducive to health – as related to cleanliness.
Impervious: Through which there is no way; not affording passage (to); not to be passed through or penetrated; impenetrable, impermeable, impassable – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989
Incompatible: mutually intolerant; incapable of existing together in the same subject; contrary or opposed in character; discordant, incongruous, inconsistent – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989
Inedible products area: the part of a registered establishment in which inedible meat products are received, held, processed, shipped or otherwise dealt with – as defined by the Meat Inspection Regulations, 1990
Inspector: a person designated as an inspector pursuant to subsection 12(1) of the Meat Inspection Act.
Licence: a licence to operate a registered establishment under the Meat Inspection Act and the Meat Inspection Regulations, 1990.
Noxious: injurious, hurtful, harmful; unwholesome – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989
Operator: a person who is licensed to operate a registered establishment.
Paved: laid with a pavement; having a pavement; set or laid together as a pavement; 2. Compactly set so as to form a structure resembling a pavement – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989.
Pavement: A piece of paved work, a paved surface; the superficial covering or layer of a floor, yard, street, road, or area, formed of stones, bricks, tiles, or, in later times, blocks of wood, fitted closely together, so as to give a compact and more or less uniform and smooth surface; also an undivided hard surface of cement, concrete, asphalt, or other material, used for the same purpose – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989: (Revêtement)
Person: includes any individual, corporation, partnership or organization (section 2.(1) Meat Inspection Act)
Plans and specifications: all documents and drawings required to support an application for registration of an establishment.
Potable: fit or suitable for drinking; drinkable – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989.
Pre-requisite program: 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 programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control.
Received meat product: meat product removed from a transport container and brought into a registered establishment.
Registered: registered under the authority of the Meat Inspection Act and the Meat Inspection Regulations, 1990.
Room: space enclosed with ceiling, floor and full height walls equipped with door(s).
Sanitation program: a written program to ensure that the buildings, equipment, utensils, transport containers and all other physical facilities of a registered establishment are maintained in a sanitary condition.
Sanitizing: the process of reducing the level of micro-organisms present to a level deemed safe by the regulatory authority.
Separate: parted, divided, or withdrawn from others; disjoined, disconnected, detached, set or kept apart – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989.
In respect to a room – divided by a full height (floor to ceiling) and width wall.
In respect to an area – depending on the activities carried out in the affected area divided by space, time, or a structure as determined by an adequate hazard analysis.
Shipped meat product: meat product in a transport container that has moved away from the shipping dock of a registered establishment.
Specific program requirements: requirements prescribed in the Meat Inspection Regulations, 1990 and/or in the Meat Hygiene Manual of Procedures with respect to specific standards, activities or procedures carried out in a registered establishment.
Unmarked meat products: meat products do not bear the meat inspection legend directly and that they are packaged in non-labelled or partially labelled shipping containers. This implies that the shipping containers are bearing part of, or none of the mandatory information, including the meat inspection legend.
Unstamped meat products: meat products do not bear the meat inspection legend directly (stamped or applied by means of a sealed bag or breast tagged) but are packaged in fully labelled shipping containers. This implies that the shipping containers are bearing all the mandatory information, including the meat inspection legend.
Utensil: vessels or instruments for various domestic uses; any vessel (article, implement, etc.) serving a useful end or purpose – as defined by The Oxford English Dictionary, Second Edition, Clarendon Press – Oxford 1989.
"Where necessary", "Where appropriate", "Adequate" and "Sufficient": Where this chapter of the Meat Hygiene Manual of Procedures uses the terminology "where necessary", "where appropriate", "adequate", or "sufficient", it is up to the operator of a registered establishment in first instance to decide whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Meat Inspection Regulations, 1990. In determining whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Regulations, account should be taken of the nature of the operation/activity and of its intended use. The operator may justify his choice under the procedures based on the Hazard Analysis Critical Control Points (HACCP) principles or under the operational procedures of a registered establishment.
