Chapter 3 – Pre-requisite Programs
3.1 Glossary of Terms

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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. (Activité)

CFIA: the Canadian Food Inspection Agency. (ACIA)

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". (NEP)

Clean: free from dirt, contamination and disease. (Propre)

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 do not create a potential risk of adulterated meat products.

  • 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 adulterated meat products. (Compatible)

Contaminate: to make unfit for intended use by the introduction of unwholesome or undesirable elements. (Contaminer)

Corrosion-resistant: that which resists destruction by chemical action; esp. by the actions of acids upon metal (as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989). (Anticorrosion)

Directly drained: either connected to the sewage system or discharging of fluid waste directly into a drain inlet. (À évacuation directe)

Director: the Director designated by the President of the Agency as defined by the Meat Inspection Regulations, 1990. (Directeur)

Drain: a channel by which liquid is drained or gradually carried off; esp. an artificial conduit or channel for carrying off water, sewage, etc. - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Drain)

Drainage: that which is drained off by system of drains; sewage - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Drainage)

Dressing room: a room for changing clothing. (Vestiaire)

Establishment: any place in which animals are slaughtered or meat products are prepared, packaged, labelled or stored as defined by the Meat Inspection Act. (Établissement)

Facility: opportunities, favourable conditions, for the easier performance of any action. Spec. (orig. 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. (Facilité)

Hygiene: conditions or practices conducive to health - as related to cleanliness. (Hygiène)

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. (Étanche)

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 (Incompatible)

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. (Secteur des produits non comestibles)

Inspector: a person designated as an inspector pursuant to subsection 12(1) of the Meat Inspection Act. (Inspecteur)

Licence: a licence to operate a registered establishment under the Meat Inspection Act and the Meat Inspection Regulations, 1990. (Agrément d'exploitant)

Noxious: injurious, hurtful, harmful; unwholesome - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Nocif)

Operator: a person who is licensed to operate a registered establishment as defined by the Meat Inspection Regulations, 1990. (Exploitant)

Person: includes any individual, corporation, partnership or organization as defined by the Meat Inspection Act. (Personne)

Potable: fit or suitable for drinking; drinkable - as defined by The Oxford English Dictionary, Second Edition, Clarendon Press - Oxford 1989. (Potable)

Pre-requisite program: [Food safety] basic conditions and activities that are necessary to maintain a hygienic environment and good manufacturing practices throughout the establishment. (Programme préalable)

Received meat product: meat product removed from a transport container and brought into a registered establishment. (Produit de viande reçu)

Registered: registered under the authority of the Meat Inspection Act and the Meat Inspection Regulations, 1990. (Agrément d'établissement)

Room: space enclosed with ceiling, floor and full height walls equipped with door(s). (Pièce)

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. (Programme d'assainissement)

Sanitizing: the process of reducing the level of micro-organisms present to a level deemed safe by the regulatory authority. (Assainissement)

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. (Séparé)

Shipped meat product: meat product in a transport container that has moved away from the shipping dock of a registered establishment. (Produit de viande expédié)

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. (Exigences particulières des programmes)

Transport container: includes any conveyance used for the transportation of food animals or meat products. (Conteneur)

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. (Produits de viande non marqués)

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. (Produits de viande non estampillés)

Utensil: vessels or instuments 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. (Ustensile)

"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. ("S'il y a lieu", "nécessaire", "approprié", "adéquat" et "suffisant")

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