Language selection

Search

Additional establishment information in My CFIA – Glossary of terms

Implemented mitigation measures

CFIA-assessed programs
Refers to the CFIA Food Safety Recognition Program (FSRP) that includes the Food Safety Enhancement Program (FSEP) and the Quality Management Program (QMP). Any organization / establishment recognized by the CFIA under one of the programs covered by the FSRP is considered to meet CFIA's food safety regulatory requirements.
Schemes certified to Hazard Analysis Critical Control Points (HACCP)
Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP goes beyond inspecting finished food products. It helps to find, correct, and prevent hazards throughout the production process. These include physical, chemical, and biological hazards.
International Private Certification Schemes
International Private Certification Schemes are voluntary systems implemented as a result of international benchmarking such as the Global Food Safety initiative (GFSI) or the International Organization for Standardization (ISO) Food Safety Standards. These plans set process and product requirements as well as the means of demonstrating conformity with these requirements. They are also implemented to manage risk, facilitate effective management of products along the supply chain and differentiate products.
Third party audit
The use of a private, independent service provider, organisation or company to verify that a regulated party has adhered to a food safety standard.
These audits are voluntary processes used by the food manufacturer and are not meant to replace regulatory inspections.
Full time employee dedicated to Quality Assurance / Food Safety
For example, food microbiologist, food quality management expert, HACCP coordinator, Quality Assurance technician.
Returned product
Refers to a situation where a product that has left the federal circuit is returned by a client, regardless of the reasons for return.
Review of Certificate of Analysis
Activity performed by the establishment that consists on the formal assessment or examination of the certificate provided by their suppliers, showing the results of microbiological and / or chemical analysis performed on their product, to ensure that the incoming supplies received at the establishment comply with the standards set in the establishment Preventive Control Plan (PCP).
Letter of Guarantee
Document provided by suppliers on which they guarantee their product(s) is not in any way adulterated, or contaminated, and meets food regulations. Also, the letters usually state that products are made under sanitary conditions, and that packaging materials are approved for food contact.
Audit of suppliers
On site verification of the establishment supplier's programs, operating procedures and good manufacturing practices conducted to ensure the quality and safety of inputs received from them.
Use of suppliers with international recognized certification
The establishment is using suppliers that have implemented an internationally recognized food safety program/system for which they have obtained certification such as ISO 22000, SQF, BRC etc.
Sampling of incoming materials / ingredients and subsequent decision process
Control performed by the establishment on the incoming materials / ingredients received, that includes the examination of the products and the ultimate decision taken regarding their use in the process, which depends on the results obtained and the limits defined in the establishment Preventive Control Plan (PCP).
Use of flock or farm treatment records
Control performed on the animal(s)/food(s) received at the establishment that consists of asking the supplier for information concerning the treatment (s) of an animal or a herd. The review of information contained in these records or flocks is intended to ensure that the animal(s)/food(s) do not pose a significant health risk to consumers (for example antibiotic residue or non-permitted veterinary drugs).
Use of suppliers with on-farm food safety programs
The establishment is using suppliers that have implemented an on-farm food safety program such as the Canadian Quality Milk (CQM), the On-Farm Food Safety and Assurance Program, the Free Range On-Farm Food Safety Assurance Program, or the Start Clean Stay Clean and Canadian Quality Assurance (CQA).
Microbiological sampling plan
Document that outlines in detail the type, number and frequency of microbiological samples performed at the establishment (for example, food contact surface, non-food contact surface, finished product). This document also lists the sampling procedures and the type of analysis that are performed on the samples; and describe in detail the trend analysis conducted by the establishment and the measures to be taken when deviations are noted.

Manufactured foods

Alcoholic beverages
Includes: apéritifs, beer, ciders, liqueurs, pre-mixed drinks, spirits, wine.
Non-alcoholic beverages
Includes: carbonated beverages, flavoured water, pre-packaged coffee beverages, kombucha, coconut water, soy beverages.
Confectionary, sweeteners, snack foods (containing or not containing nuts), non-bakery desserts
Includes: candies, chocolates (such as cocoa powder), corn syrup, gum, molasses, sugar, sweets, dried coconut (sweetened or unsweetened), dried fruits or vegetables.
Multiple foods
Functional foods, nutritional supplements, protein drinks, sports nutrition, prepared vegan meals, sandwiches, Formulated liquid diets, meal replacements.
Infant foods
Infant cereals, formula, infant foods.
Fats & oils
Includes fats and oils obtained from plants (such as avocado oil, canola oil, coconut oil, corn oil, flaxseed oil, grapeseed oil, olive oil, peanut oil, sesame oil, soybean oil, sunflower oil, vegetable oil).
Food chemicals
Includes amino acids, vitamins, minerals, flavour enhancers, food additives (such as anticaking agents, artificial sweeteners, colouring agents, dough conditioning agents, emulsifying agents, firming agents, food enzymes, glazing agents, pH adjusting agents, preservatives, sequestering agents), food grade alcohol, malt extract, baking soda, baking powder.
Grain derived foods
Includes barley flour, breads, cakes, cereal, pasta (fresh, frozen or dried), cookies, croissants, doughnuts, dried grains, instant oats, millet, muffins, rice, wheat germ, tart or pie shells, pastries, alimentary paste, corn starch, tortillas.
Flavours, condiments, dressings
Includes gravy, mayonnaise, mustard, salad dressing, soya sauce, salt, pepper, Worcestershire sauce, vinegar, nutritional yeast.
Spices, herbs
Includes dried herbs, spices.
Nuts, grains, seeds
Includes raw, roasted, salted, smoked nuts (such as almonds, cashews, hazelnuts, peanuts, pecans, pistachios, walnuts), seeds (such as chia seeds, flaxseeds, sunflower seeds, hemp seeds, quinoa, sesame seeds) their products (such as almond butter, almond milk, ground flax seeds, peanut butter and its substitutes (soy nut butter, sunflower seed butter) , roasted peanuts, tree nut butters, salted cashews, smoked almonds, tahini, vegan cheese made from cashews).
Vegan dairy substitutes
Includes soy cheeses, coconut yogurt and other substitutes which contain no dairy products or dairy derivatives and are suitable for a vegan diet.
Other manufactured foods
Includes food such as cricket flour, dried mealworms, roasted crickets, balut, quail eggs, collagen casings.

Fish and seafood

Non-ready-to-eat (non-RTE) fish  – excludes shellfish
Excludes shellfish. Refers to fish products, excluding shellfish, not destined for direct consumption and that require a lethality treatment step before consumption by the end-user in order to ensure that they are safe, including products that need desalting and rehydrating prior to consumption: For example non-RTE fresh & frozen fish fillets, non-RTE partially cooked products, non-RTE crustaceans, live crustaceans (for example live lobster), non-RTE salt fish that needs to be desalted and rehydrated & cooked prior to consumption (for example heavy salted finfish).
Ready-to-eat (RTE) raw fish  – excludes shellfish and cold smoked fish
Excludes shellfish and cold smoked fish. Refers to RTE raw fish products, destined for direct consumption without further preparation, which have not been subject to a heat treatment or safety parameters (for example fermentation, salting, drying etc.) and are thereby in a raw state. For example sushi.
Ready-to-eat (RTE) heat processed fish  – excludes hot smoked fish
Excludes hot smoked fish. Includes all fish species. Refers to fish, excluding hot smoked fish, that have undergone a heat lethality step in order to give them the RTE status but that have not undergone a commercial sterilization process. For example RTE pasteurized frozen crab, RTE cooked frozen shrimp, RTE cooked & frozen fish balls, RTE pasteurized caviar, RTE imitation crab.
Ready-to-eat (RTE) canned fish
Includes all fish species. Refers to fish products that have undergone a commercial sterilization process rendering the product commercially sterile. For example: RTE canned salmon, RTE canned oysters, RTE bottled clams, etc.
Ready-to-eat (RTE) fermented, pickled, spiced, marinated, salted, dried or salted and dried (safety parameters) fish  – excludes shellfish and products subject to a heat treatment
Excludes shellfish and products subject to a heat treatment. Refers to RTE fish products, excluding shellfish, which have not been subjected to a heat process but that are fermented, pickled, spiced, marinated, dried or salted and dried to ensure their safety such as rendered RTE via pH, salinity, water activity etc. (safety parameters) to ensure their safety and give them the RTE status. For example RTE fermented fish products, RTE marinated fish, and RTE pickled herring, etc.
Ready-to-eat (RTE) hot or cold smoked fish  – excludes shellfish and crustaceans
Excludes shellfish, crustaceans and smoked fish products that are not sliced. Includes only (sliced) hot smoked fish and cold smoked fish. Refers to RTE fish products, excluding shellfish and crustaceans, which have undergone a hot smoke or cold smoke process in order to render the product the RTE status. For example, cold smoked fish, hot smoked fish.
Shellfish  – live; non-ready-to-eat (non RTE); RTE raw; RTE fermented, pickled, spiced, marinated, salted, dried, or salted and dried (safety parameters)  – includes only shellfish, not subject to heat treatment
Excludes RTE shellfish subject to heat treatment (RTE heat treated shellfish and RTE canned shellfish). Includes only shellfish products from bivalve mollusc of the class Bivalvia or a carnivorous marine mollusc of the class Gastropoda, or any product that is derived from one of those molluscs. Refers exclusively to: live shellfish, non-RTE shellfish, RTE raw shellfish, RTE fermented, pickled, spiced, marinated, salted, dried or salted and dried shellfish (safety parameters); such as shellfish not subject to any heat treatment  – for example live oysters, RTE raw oysters, non-RTE clams (for example shucked clams), marinated mussels.
Other fish and seafood
Refers to all other fish products and by-products that are not included in the other fish-sub categories, that include but is not limited to fish powder, krill oil, fish milt, etc.
Fish production type: farmed / from aquaculture
Refers to fish produced using farming methods such as from aquaculture, with the exclusion of molluscan shellfish.
Fish production type: wild caught
Refers to fish produced from wild fish such as that were caught from the wild.
Species subject to histamine production
Refers to species capable of producing unacceptable levels of histamine such as scombroid fish, specific species and fermented &/or enzyme ripened products (for example anchovies, anchovy paste, fish sauce). For example (non-exhaustive list): all scombroid species which includes all mackerel, tuna (canned, fresh or frozen), mahi-mahi, sand lance, scad/jacks/horse, saury, bluefish, jack, herring (for example bloaters), sardine, amberjack, and anchovy. For assistance in identifying species, please refer to the English Species Risk Groups.
Species subject to environmental contaminants (large, predatory or carnivorous)
Refers to species which are older and larger specimens of some predatory species which may accumulate undesirable levels of these contaminants even from naturally occurring elements (for example, mercury and lead); and that are more susceptible to accumulation of industrial chemicals (such as PCBs). For example (non-exhaustive list): swordfish, shark, escolar, orange roughy, marlin; tuna (canned, fresh and frozen). For assistance in identifying species, please refer to the English Species Risk Groups.
Tropical reef species subject to marine toxins
Refers to tropical reef species.
Shellfish species subject to marine toxins
Refers to bivalve mollusc of the class Bivalvia
or a carnivorous marine mollusc of the class Gastropoda, or any product that is derived from one of those molluscs, such as for example edible species of oysters, clams, mussels and scallops (except for the adductor muscle) including predatory gastropod molluscs. For assistance in identifying species, please refer to the English Species Risk Groups.
Farmed fish species (other than salmonids, shellfish and crustaceans)
Refers to farmed fish species (from aquaculture), other than salmonids, shellfish and crustaceans: such as for example Atlantic halibut, sablefish (black cod), Cod and Tilapia. For assistance in identifying species in general, you may refer to CFIA fish list / Species Risk Groups.
Farmed crustaceans
Refers to farmed crustaceans (from aquaculture) such as for example lobster that may have been held in a pen or holding pond. For assistance in identifying species in general, you may refer to CFIA fish list / Species Risk Groups.
Farmed salmonids
Refers to farmed salmonids (from aquaculture) such as for example Altantic salmon, Chinook salmon, Rainbow trout, "Steelhead" Rainbow trout, Arctic charr and Speckled trout. For assistance in identifying species in general, you may refer to CFIA fish list / Species Risk Groups.

Meat and poultry products

Beef and veal
Includes any of their parts (such as chops, ground meat, organs, roasts) and products (such as broth, corned beef, lunch meat, meatballs, sausage)
Bison
Includes any of their parts (such as chops, ground meat, organs, roasts) and products (such as broth, corned bison, lunch meat, meatballs, sausage)
Poultry
Includes: chicken, cornish hen, duck, goose, guinea fowl, turkey, any of their parts (such as breast, legs, liver) and their products (such as breaded chicken strips, broth, meatballs, pâté, sausage, smoked breast).
Porcine (pork)
Includes: any of its parts (such as chops, ground meat, ribs, roasts) and its products (such as bacon, creton, cured/dried sausage, ham, headcheese, hotdogs, and sausage).
Ovine (sheep, lamb, and mutton)
Includes: any of its parts (such as ground meat, lamb chops, rack of lamb, roasts) and its products (such as marinated meat, sausages).
Caprine (goat)
Includes: any of its parts (such as ground meat, roasts) and its products (such as marinated meat, sausages).
Equine
Includes: horses, asses, mules, any of their parts (such as ground meat, steaks, roasts) and products such as marinated meat, sausages).
Farmed game
Includes: wild boar, antelope, venison, any of their parts and products.
Game
Includes: alpaca, caribou, hare, musk ox, reindeer, any of their parts and products.
Farmed game bird
Includes: partridge, pheasant, pigeon, quail, squad, any of their parts and products.
Rabbit
Rabbit, any of its parts and products.
Cervidae
Includes: elk, deer, moose, any of their parts and products.
Ratite
Includes: emu, ostrich, rhea, any of their parts and products.
Composite meat products containing a non-meat animal origin ingredient
Includes products containing more than 2% meat (calculated on the basis of the cooked weight of the product) mixed with other food commodities such as vegetables and grain products. For example, meat pies, meat spaghetti sauce, beef and vegetable stews, meat pizza (frozen or refrigerated).
Raw non-ready-to-eat (non-RTE) comminuted meat: ground, finely textured, chopped, mechanically separated, flaked and minced
Any meat product that is ground, comminuted or mechanically separated (for example ground beef, textured meat products, etc.).
Raw non-ready-to-eat (non-RTE) meat: non-intact (tenderized, injected, restructured, etc.)
Piece of meat whose internal structure has been modified (for example tenderized, injected, restructured etc.).
Raw non-ready-to-eat (non-RTE) meat: intact and/or commercial raw cuts (include carcasses)
Piece of meat whose internal structure has not been modified. Non-comminuted meat products are considered to be intact meat products (for example carcasses and commercial raw cuts).
Raw non-ready-to-eat (non-RTE) meat: offal or meat by-products
Includes blood, brain, heart, kidney, liver, pancreas, spleen, thymus, tongue, tripe, and fat; but excludes meat flesh, bone and bone marrow.
Ready-to-eat (RTE) cooked meat
Meat products that have been subjected to a heating process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and to control spores of foodborne pathogenic bacteria. These meat products do not require further preparation before consumption by the end-user, except from washing, thawing or exposing the product to sufficient heat to warm the product without cooking it (for example ham, hot dogs, peperoni etc.).
Ready-to-eat (RTE) dried cured meat
Meat products that have been subjected to a drying-curing process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and to control spores of foodborne pathogenic bacteria. These meat products do not require further preparation before consumption by the end-user except from washing, thawing or exposing the product to sufficient heat to warm the product without cooking it (for example prosciutto, beef jerky, etc.).
Ready-to-eat (RTE) dried fermented meat
Meat products that have been subjected to a drying fermentation process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and to control spores of foodborne pathogenic bacteria. These meat products do not require further preparation before consumption by the end-user except from washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations (1990).
Ready-to-eat (RTE) canned (commercial sterilization) meat
Meat products that have undergone a canning process (for example chicken and beef soup, canned poultry and beef, etc.).
Ready-to-eat (RTE) raw meat
Refers to RTE raw meat products, usually sliced finely or minced, destined for direct consumption without further preparation. These products have not been subject to a heat treatment or safety parameters (for example fermentation, salting, drying etc.) and are thereby in a raw state. For example, tartare, carpaccio.
Other meat products
Any meat product not included in the categories listed above such as powdered or dehydrated product, broth, tallow, fat, extract or flavor.

Dairy

Aging cheese(s)
Aging cheese (sometimes called ripening) is a process in cheesemaking characterized by a series of complex physical, chemical and microbiological changes that incorporates the agents of bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants. This process defines the flavour and texture of the cheese, which differentiates the many varieties. Duration is dependent on the type of cheese and the desired quality.
Butter/butterfat
Includes: cultured butter, ghee, salted butter, unsalted butter, light butter, whey butter.
By-products
Includes: whey, casein, caseinates, buttermilk.
Cheese made with pasteurized milk
Coagulated milk curds separated from whey and made from pasteurised milk (phosphatase negative) (for example cheddar, mozzarella, cottage cheese etc.). This definition excludes blue and surface ripened cheeses.
Blue cheese or surface ripened cheese made with pasteurized milk
Coagulated milk curds separated from whey and made from pasteurised milk, internally and/or surface ripened with a microbial culture (blue veined, mold ripened or washed rind).
Firm and hard cheese, blue cheese or surface ripened cheese aged less than 60 days and made with unpasteurized milk
Coagulated milk curds separated from whey and made from unpasteurised milk (either raw or heat treated but phosphatase positive) that may or may not have been internally and/or surface ripened with a microbial culture (blue veined, mold ripened or washed rind) and that have been aged for less than 60 days.
Firm and hard cheese, blue cheese or surface ripened cheese aged for 60 days or more and made with unpasteurized milk
Coagulated milk curds separated from whey and made from unpasteurised milk (either raw or heat treated but phosphatase positive) that may or may not have been internally and/or surface ripened with a microbial culture (blue veined, mold ripened or washed rind) and that have been aged for 60 days or more.
Soft and semi soft cheeses made with unpasteurized milk
Coagulated milk curds separated from whey and made from unpasteurized milk (either raw or heat treated but phosphatase positive) that may or may not have been internally or surface ripened with a microbial culture for more or less than 60 days.
Cultured dairy products
Includes: cultured buttermilk, crème fraîche, kefir, sour cream, yoghurt.
Dairy drinks  – thermally processed dairy products requiring refrigeration
Dairy drinks that have undergone a thermal process, either alone or in combination with other treatments, that is sufficient to render the dairy drink phosphatase negative but not commercially sterile, so it will still require refrigeration in order to maintain product safety.
Dairy drinks  – thermally processed dairy products that are shelf stable
Dairy drinks that have undergone a thermal process, either alone or in combination with other treatments that is sufficient to render them commercially sterile. In addition, these drinks have been hermetically sealed in a container.
Dried milk powder
Includes, skim-milk powder, buttermilk powder.
Evaporated/condensed products
Includes: 2%, whole evaporated milk, sweetened condensed milk.
Frozen dairy/novelties
Includes, ice-cream, frozen yoghurt
Milk/cream
Includes: whole, 2%, 1% milk, 10% cream, half and half, whipping cream.
Dairy substitutes
Includes, dairy spreads, coffee whitener.
Dairy ingredients
Ingredients for other food that are derived from dairy products.
Composite dairy products
Includes: dairy products mixed with other food commodities (such as fruits or vegetables) that are recognized as a dairy product (such as onion and garlic cream cheese, cranberry cheese, smoked salmon flavoured cream cheese).

Fresh fruits or vegetables

Whole fresh fruits
Any fresh plant or any fresh edible fungus, or any part of such a plant or fungus, that is a food and have not undergone any process other than cleaning, sanitation, classification and/or packaging (for example: whole apples, etc.).
Minimally processed fresh-cut fruits
Refers to the raw fresh-cut fruits that have been washed and peeled, sliced, chopped or shredded prior to being packaged for sale and that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user. RTE minimally processed fresh-cut fruits are intended to be consumed raw (for example sliced apples, etc.).
Whole fresh vegetables
Any fresh plant or any fresh edible fungus, or any part of such a plant or fungus, that is a food and have not undergone any process other than cleaning, sanitation, classification and/or packaging (for example: whole carrot, whole potatoes, etc.).
Minimally processed fresh-cut vegetables
Refers to the raw fresh-cut vegetables that have been washed and peeled, sliced, chopped or shredded prior to being packaged for sale and that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user. RTE minimally processed fresh-cut vegetables are intended to be consumed raw (for example shredded lettuce and cabbage, salad mixtures (raw fresh-cut vegetable salads), peeled baby carrots, etc.).
Fresh herbs
Refers to any green or leafy part of a plant used for seasoning and flavoring a recipe, but not used as the main ingredient. Popular types of fresh herbs include rosemary, oregano, basil, and thyme.

Egg

Shell eggs
Eggs that have not undergone any process other than cleaning, sanitation, classification and/or packaging.
Liquid pasteurized eggs
Liquid eggs that have been subjected to pasteurization process sufficient to inactivate vegetative pathogenic microorganisms so that it does not require further preparation before consumption even though it is usually cooked prior to consumption.
Dried egg products
Liquid eggs that have been subject to a drying process (for example, eggs powder).
Other egg products
Any eggs products not included in the categories listed above and that contains at least 50% of egg such as boiled eggs, omelet, etc.

Processed fruits or vegetable products

Dehydrated fruits
Fruits that have undergone a dehydration process (for example dried plum, dried mango, etc.).
Canned fruits
Fruits that have undergone a canning process / commercial sterilization including those in hermetically sealed containers (for example canned pear, canned pineapple, etc.).
Frozen fruits
Fruits that have undergone a freezing process (for example frozen blueberries, frozen strawberries, etc.).
Pickled fruits
Fruits that have either been anaerobically fermented in brine or immersed in vinegar in order to expand its shelf life (for example pickled peaches, pickled olives, etc.).
Fruit juices
Drink or beverage made from the extraction or pressing of the natural liquid contained in fruit (for example refrigerated pasteurized, concentrated, from concentrate and frozen concentrated apple, grape and orange juice).
Other processed fruit products
Refers to all other processed fruits not included in the other processed fruits sub-categories (for example jam, jellies, etc.).
Dehydrated vegetables
Vegetables that have undergone a dehydration process (for example dried mushroom, etc.).
Canned vegetables
Vegetables that have undergone a canning process / commercial sterilization including those in hermetically sealed containers (for example canned beans, etc.).
Frozen vegetables
Vegetables that have undergone a freezing process (for example frozen cauliflower, frozen green peas, etc.).
Pickled vegetables
Vegetables that have either been anaerobically fermented in brine or immersed in vinegar in order to expand its shelf life (for example pickled radishes, gherkin, etc.).
Vegetable juices
Drink or beverage prepared mainly from mixed vegetables. Common juices include carrot juice, tomato juice and turnip juice.
Other processed vegetable products
Refers to all other processed vegetables not included in the other processed vegetables sub-categories (for example jam, jellies, etc.).

Maple and maple products

Pure maple
A food that is obtained exclusively by the concentration of sap from trees of the genus Acer or the concentration of maple syrup. (for example maple syrup, maple butter,etc).
Other products containing maple
All other products that do not contain pure maple exclusively.

Honey and honey products

Pure honey
Honey is the natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honey comb to ripen and mature. Pure Honey shall not contain any food ingredient, including food additives and no other additions shall have been made.
Other products containing honey
All other products that do not contain pure honey exclusively.

Operational activities

Total volume of product(s) that is domestically distributed
Refers to the volume of the licenced food commodity that is produced or processed and if applicable, imported by an establishment to be distributed by this establishment on the Canadian market. This volume should include the volume that is going to another facility for further processing. Note: The volume of products re-admitted in an establishment after having been subjected to any further process(es) or treatment(s) should be taken into account only once in the calculation of the volume distributed.
Total volume of product(s) that is exported
The volume of licenced food commodity that is exported must be reported by the exporting establishment (entity responsible for export). This volume refers to the volume shipped to a foreign country and should include products that could transit by a warehouse.
Total volume of product(s) that is stored, graded, packaged or labelled (such as not processed) then domestically distributed
Refers to the volume of the licenced food commodity that is stored, graded, packaged or labelled (such as, not processed) and if applicable, imported by an establishment to be distributed by this establishment on the Canadian market. Note: The volume of products re-admitted in an establishment after having been subjected to any further process(es) or treatment(s) should be taken into account only once in the calculation of the volume distributed.
Total volume of product(s) that is stored, graded, packaged or labelled (such as not processed) then exported
The volume of licenced food commodity that is exported must be reported by the exporting establishment (entity responsible for export). This volume refers to the volume of food stored, graded, packaged or labelled (such as not processed) before being shipped to a foreign country. It includes products that could transit by a warehouse.
Vulnerable sub-population
A group of people who may be more susceptible to adverse health effects from consuming contaminated foods (for example: seniors, pregnant women, infants, persons suffering from food allergies, immuno-compromised persons, etc.).
Allergens of importance or substances responsible for food intolerance
The list of allergens of importance or substances responsible for food intolerance.
Risk classification from the Health Canada Policy on Listeria monocytogenes in RTE foods (2011)
Categorization of RTE products based upon health risk, as classified in the Policy on Listeria monocytogenes in RTE foods (Health Canada, 2011). Categories include Category 1, Category 2A and Category 2B.

Process(es) / treatment(s)

Slicing, dicing, shredding or grinding
Refers to the process of cutting, slicing, dicing, shredding or grinding of food products which are currently performed by the industry either manually (hand saws, knives, wizards and electric saws) or by automated equipment.
Pathogen-lethality / inactivation step
Refers to any treatment or processing step used to inactivate or reduce the levels of viable pathogenic organisms (or pathogens) present in food. This may include but is not limited to cooking, baking, dehydrating / drying, pasteurizing, high pressure processing (HPP), boiling, fermentation, canning.
Slicing, dicing, shredding or grinding of RTE fish and seafood products
Refers to the process of cutting, slicing, dicing, shredding or grinding of a) RTE fish products following a pathogen-lethality / inactivation step, AND/OR b) RTE fish products with no pathogen-lethality / inactivation step. The process of cutting, slicing, dicing, shredding or grinding are currently performed by the industry either manually (hand saws, knives and electric saws) or by automated equipment.
Aseptic packaging
Process in which a food product (such as Ultra-High Temperature (UHT) treated milk) and its package is sterilized separately and then combined and sealed under sterilized atmosphere.
High-pressure processing (HPP)

High Pressure Processing (HPP) is a non-thermal food processing technology in which foods in their flexible final container/package are subjected to high hydrostatic pressures (transmitted by water). This process may be used as an additional step to enhance the microbiological safety of food products (for example cooked processed meat products, raw meat products, fresh juices, etc.), particularly for the control of Listeria spp.

Note: In the particular case where high pressure processing is performed in another establishment, but the product is readmitted to the original establishment prior to distribution, both establishments can report this additional process. This applies to high pressure process only.

Carcass steam pasteurization of meat and poultry products
Technology that is applied on animal carcasses (mainly in the beef industry) to control or reduce the number of harmful microorganisms. This process involves the application of heat (in the form of steam) and consists of passing freshly-slaughtered carcasses through a chamber where the carcasses are exposed to hot steam followed by a cooling step.
Modified atmosphere packaging (MAP)
Modified atmosphere packaging is a technique that modifies the proportion of gas in a permeable or impermeable package to improve the shelf life of fresh or minimally processed foods. Only gas-injected packaging (controlled atmosphere) is considered to be an additional process / treatment with a significant mitigation effect upon food safety. This type of packaging further stabilizes microbial growth compared to vacuum packaging. So, the vacuum packaging is not considered an additional process.
Use of antimicrobials to control foodborne pathogens
Intervention approved by Health Canada to suppress or limit the proliferation of micro-organisms in food products. Substances used to control microbial growth include processing aids and food additives.
Irradiation of food products approved by Health Canada
Treatment approved by Health Canada in which food is exposed to low levels of an energy type called ionizing radiation (gamma rays, high-energy electrons or x-rays). When applied under approved conditions, this optional intervention reduces microbial load (especially pathogens), prevents food degradation and prolongs shelf life.
Report a problem or mistake on this page
Please select all that apply:

Thank you for your help!

You will not receive a reply. For enquiries, contact us.

Date modified: