![]() "(a) the name of the food that is printed in boldface type, but not in italics, in the Standards of Identity Document The Safe Food for Canadians Regulations define "common name", in respect of a food, as meaning The Food and Drug Regulations define "commercially sterile" as meaning "the condition achieved in a food that has been processed by the application of heat, alone or in combination with other treatments, to render the food free from viable forms of microorganisms, including spores, capable of growing in the food at temperatures at which the food is designed normally to be held during distribution and storage." Common name The Safe Food for Canadians Regulations define "commercially sterile" as meaning "has the same meaning as in section B.27.001 of the Food and Drug Regulations." Examples include shirts, pants, socks and uniforms. In general terms, "clothing" when used in Part 4 – Preventive Controls of the SFCR refers to items worn to cover the body. The term "clothing" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "cleaning" when used in Part 4 – Preventive Controls of the SFCR, refers to the removal of soil, food residue, dirt, grease or other objectionable matter. The term "cleaning" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "carry on business" when used in Part 2 – Trade of the SFCR refers to conducting activities related to the import of the food identified on the licence. ![]() The term "carry on business" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "carcass parts" refers to parts from dressed carcasses. The term "carcass parts" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "batch thermal treatment" when used in Part 4 – Preventive Controls of the SFCR, refers to the application of a thermal treatment to a discrete group of products (a batch) as opposed to a continuous stream of products. The term "batch thermal treatment" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The Fresh Fruits or Vegetables requirements in Part 6, Division 6 of the Safe Food for Canadians Regulations (SFCR) define "apple" as meaning "a fresh apple for which a grade is prescribed by these Regulations." B Batch thermal treatment It is a type of process audit of the operator's measures to prevent or mitigate key animal welfare risks using recognized set standards, best practices, performance criteria and benchmarks (national or international). In general terms, "animal welfare audit" refers to the on-site inspection or examination of specific slaughter activities in the establishment that have an impact on animal welfare of the food animals. The term "animal welfare audit" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, when used in the context of Part 2 – Trade of the SFCR, "alcoholic beverage" refers to a beverage that contains more than 0.5% absolute ethyl alcohol by volume. The term "alcoholic beverage" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The Preventive Controls requirements in Part 4 of the Safe Food for Canadians Regulations define "agronomic input" as meaning "an input that is used in growing of fresh fruits or vegetables, and includes agricultural chemicals, biological controls, pollinators, commercial fertilizers, compost, compost tea, green manure, manure, mulch, row covers, soil amendments and pulp sludge." Alcoholic beverage In general terms, "accessible" refers to easily accessible usually without the need to remove obstruction or take an unnecessarily prolonged time to obtain access. The term "accessible" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Preventive Controls requirements in Part 4 of the Safe Food for Canadians Regulations define "acceptable level", with respect to a biological, chemical or physical hazard, as meaning "a level of a biological, chemical or physical hazard that does not present a risk of contamination of the food." Accessible ![]() ![]() N O P Q R S T U V W X Y Z A Acceptable level ![]()
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