Cfia meat manual

Food safety – is a concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety recall – A food recall is an action by a manufacturer, to remove unsafe food products from the market to help protect the public. The common names for meat cuts which appear in this manual were developed jointly with industry, learning institutions, and other government agencies and are the common names which must be used in labelling all beef, veal, pork, lamb, and poultry meat cuts. The definitions enclosed in this manual establish limits within which these cut names may be used. Food Safety Enhancement Program Manual FSEP Manual page vii Glossary of Terms Agency – The Canadian Food Inspection Agency (CFIA). Agri-food product – Any meat, fruit, vegetable, egg, dairy, honey or maple product that is canned, cooked, dehydrated, refrigerated or otherwise www.doorway.ru Size: KB.

Meat Hygiene Manual of Procedures MOP Chapter 10 \uA China, Annex A Revised Annex A China has been finalized RDIMS CFIA Meat Hygiene Manual of Procedures. J. Please be advised that Chapter 11 of the Meat Hygiene Manual of Procedures (MHMP), Guatemala -Section has been updated. Import prohibitions for poultry meat from Saskatchewan has been removed. This electronic version of the Meat Hygiene Manual of Procedures was prepared as a reference document for inspectors of the Canadian Food Inspection Agency (CFIA) and all other stakeholders in the Canadian meat hygiene program. The reader should note that, for a complete source of detailed documentation, this manual should be consulted in.

Food safety – is a concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety recall – A food recall is an action by a manufacturer, to remove unsafe food products from the market to help protect the public. Food Safety Enhancement Program Manual FSEP Manual page vii Glossary of Terms Agency – The Canadian Food Inspection Agency (CFIA). Agri-food product – Any meat, fruit, vegetable, egg, dairy, honey or maple product that is canned, cooked, dehydrated, refrigerated or otherwise preserved. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, (MIR) and the Food and Drug Regulations (FDR). The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met.