Chapter 4 - Meat Processing Controls and Procedures
Acronyms used in this chapter

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"Act"

means the Meat Inspection Act

"Chief"

means the Chief, Meat Processing

"CVS"

means the Compliance Verification System

"Divisional"

means by the Meat Programs Division (MPD)

"Director"

means the Director of the MPD

"EDO"

means the Area Executive Director, Operations, as designated by the President of the Agency

"FSEP"

means the Food Safety Enhancement System

"FTM"

means finely textured meat

"HACCP"

means Hazard Analysis and Critical Control Point

"MIR"

means the Meat Inspection Regulations, 1990

"MSM"

means mechanically separated meat

"MOP"

means the Meat Hygiene Manual of Procedures

"NRTE"

means non ready-to-eat

"Registered"

means registered under the authority of the Meat Inspection Act and Regulations

"RTE"

means ready-to-eat

"SRM"

means specified risk material

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