In general terms, "to preserve" refers to maintaining a food in its original or existing state; to retain the condition of a food; to treat a food to prevent its decomposition. In general terms, "ritual slaughterer" refers to the person who conducts the ritual slaughter either without stunning or with pre-cut or post- cut stunning must be qualified and skilled to conduct the ritual cut properly, in accordance with these regulations and in accordance with the religious laws for Jewish Shechita or Islamic abah slaughter. The term "corrective action" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Gene editing. The term "noxious" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Established in 1975, the Saudi-based Arab News is the Middle Easts newspaper of record and the biggest English language daily in the Kingdom. Programme de contrle (en ce qui a trait aux, tourdissement sous Atmosphre Contrle (EAC), Dispositifs servant diriger ou dplacer l'animal, Document d'information sur l'animal pour alimentation humaine, Manipulation (en ce qui a trait au bien-tre des animaux), Analyse des risques et matrise des points critiques, Tuer l'animal sans cruat (en ce qui a trait au bien-tre des animaux, Produit de viande en quantit ngligeable, Terrain qui fait partie de l'tablissement, Entretenir et entretien (en ce qui a trait , Nom et principal lieu d'affaires de la personne par qui ou pour qui l'aliment a t fabriqu, conditionn, produit, entrepos, emball ou tiquet, Programme de salubrit des aliments la ferme, Dispositifs physiques ou d'autres moyens efficaces, Programme de gestion post mortem des dfauts, Produit de fruits ou de lgumes transforms, Restaurant ou une autre entreprise similaire, Expdier ou transporter d'une province ou un territoire un autre, Entrepose et manipule un produit de viande comestible dans son tat d'importation, Vrificateur tiers du bien-tre des animaux, Vtrinaire avec autorit de supervision, Section 2 Application of Regulatory requirements: Preventive Controls, Fundamentals of the Post Mortem Defect Management Program, Fundamentals of the Post-Mortem Examination Program, Volume 2 of the Standards of Identity Document, Volume 4 of the Standards of Identity Document. In general terms, "process" refers to a series of steps taken in order to prepare a food; a series of changes to a food. In general terms, "post-mortem examination program" refers to a program that must be authorized by the Canadian Food Inspection Agency and would permit a licence holder to conduct post-mortem examinations of the carcasses, parts, and blood of food animals, under the supervision of a veterinary inspector. In general terms, "incompatible activities" when used in Part4 Preventive Controls of the SFCR, refers to two or more activities that, if they occur simultaneously, sequentially, and/or in close proximity, would present a risk of contamination to the food. The Safe Food for Canadians Regulations define "consumer prepackaged", in respect of a food, as meaning "packaged in a container in the manner in which the food is ordinarily sold to or used or purchased by an individual or in which the food may reasonably be expected to be obtained by an individual without being repackaged, to be used for non-commercial purposes.". In addition, for fresh fruits or vegetables (FFV), the lot code may also be the harvest date, grower identification number, GPS coordinates, growing region* or any other code that may be used for traceability purposes. The term "manipulated" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "recall" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "fixed place of business" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Both traditions mention that animals must be alive and healthy before slaughter. It is the activity during which the animal is bled out or exsanguinated completely to result in the food animal's death, except for cases where the stun method itself or humane killing method results in the animal's death prior to the bleed out stage. The term "provide" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "protective covering" when used in Part4 Preventive Controls of the SFCR refers to items used to protect and cover the body or clothing. HALAL: This is an Arabic term which means permissible or lawful in Islam. Halal and Haram. The Safe Food for Canadians Regulations defines "container" as meaning "an outer receptacle or covering that is used or to be used in connection with a food. The Safe Food for Canadians Regulations define "food" as meaning "has the same meaning as in section 2 of the Food and Drugs Act. In general terms, "sample of a shipment", in relation to food animals received in crates or cages as part of a truckload/shipment, refers to a number that sufficiently represents the whole shipment to ensure that food safety, reportable disease and animal welfare conditions will be detected if present in the shipment. Note: Establishment refers to the facility, the land on which the facility is built and any surrounding area where the food may be manufactured, prepared, stored, packaged or labelled or where food animals may be slaughtered. In general terms, "electrical stunning" refers to stunning done by sending an electric current through the brain and/or heart of the animal before slaughter. A lot code can be numeric, alphabetic or alphanumeric. Tras los Muros (Behind the Walls) is a non-profit initiative that is run by the activist Aitor Garmendia.. The Safe Food for Canadians Regulations define "refrigerated", in respect of a food, as meaning "that it is kept at a temperature of 4C or less, without being frozen.". The term "dressing procedures" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "food animal information document" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. ", The Safe Food for Canadians Act defines "grade name" as meaning "a prescribed name, mark or designation of a food commodity. In general terms, "organoleptic examination" refers to physical examination using the senses of touch, smell, and sight to determine the wholesomeness and cleanliness of a meat product. In general terms, "provide", when used in relation to food in Part5 Traceability of the SFCR, refers to give, supply, sell or to be picked up by another person. I'm a Celebrity. In general terms, "dressing procedures" refers to procedures to remove any parts that are not by nature edible and to allow better visualisation of all parts that may harbor a risk. The Safe Food for Canadians Regulations define "sanitary condition" as meaning "a condition that does not present a risk of contamination of a food.". In This Article. The term "preventive controls" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). "Sinc Prop 30 is supported by a coalition including CalFire Firefighters, the American Lung Association, environmental organizations, electrical workers and businesses that want to improve Californias air quality by fighting and preventing wildfires and reducing air pollution from vehicles. In general terms, this phrase refers to preparing edible meat products for inspection by the Canadian Food Inspection Agency (CFIA). The Safe Food for Canadians Act defines "label" to include "a legend, word or mark that is or is to be applied or attached to or included in, or that accompanies or is to accompany, a food commodity or a package.". For example, this includes free from flaw, defect, or decay. Halal slaughter is also known as Zabiha, per the IFANCA. The Safe Food for Canadians Regulations further prescribe the activity of growing and harvesting as preparing. For example, food business ABC prepares food. The Safe Food for Canadians Act defines "document" as meaning "anything on which information that is capable of being understood by a person, or read by a computer or other device, is recorded or marked.". The Safe Food for Canadians Regulations define "tray", in respect of eggs, as meaning "a package, other than an egg carton, that is capable of containing not more than 30 eggs in separate compartments.". Examples of physical or other effective means include: The term "pithing rod" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. 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). The term "hazard" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "reportable disease" refers to a disease listed in the Reportable Diseases Regulations that must be reported/declared to the Minister. In general terms, when used in the context of Part2 Trade of the SFCR, "alcoholic beverage" refers to a beverage that contains more than 0.5% absolute ethyl alcohol by volume. ", The Safe Food for Canadians Regulations define "prepackaged", in respect of a food, as meaning "packaged in a container in the manner in which the food is ordinarily sold or used or purchased by a person, and includes consumer prepackaged.". As discussed above, shechitah allows for rapid draining of most of the blood. Death anxiety differs from necrophobia, which is the fear of others who are dead or dying.. Psychotherapist Robert Langs proposed three different causes of death anxiety: predatory, predator, and existential. Generally, the review of information may include conducting sampling, reviewing the process steps that were used in the food production and reviewing relevant documents. impermissible or unlawful in Islam:Halal and Haram. Equipment used in cleaning systems such as Clean-In-Place (CIP), In the case of the holder of a licence to, (a) manufacture, process, treat, preserve, grade, store, package or label a food, the establishment is the place identified in their licence, (b) store and handle a meat product in its imported condition, the establishment is the place identified in their licence, (c) slaughter a food animal, the establishment is the place identified in their licence, (1) that do not apply to the establishment where the game animal is slaughtered; and, In the case of a person who grows or harvests fresh fruits or vegetables, the establishment is the place where the person grows or harvests the fresh fruit or vegetables. In general terms, "farmed game animal" refers to a food animal that is historically considered "wild" but has been raised for food production and is transported to an abattoir for traditional slaughter with stunning, eg., bison, musk ox, elk, deer, reindeer, caribou, quail, partridges, pheasants. In general terms, "reclaimed water" when used in the context of Part4 Preventive Controls of the SFCR refers to water that has been removed from a food and that is intended to be re-used in the establishment where food is prepared. Tougher sentencing. Forklifts and hand lifts used to transport materials within the establishment. Ritual slaughterer (Abatteur rituel) Examples of activities which may occur under an SFC licence for "storing and handling an edible meat product in its imported condition" for the purpose of inspection include. Liver may only be kashered by the broiling method, because it has so much blood in it and such complex blood vessels. In general terms, "rejection" refers to treating as inedible, by the licence holder, any part of a carcass that presents a defect. The phrase "physical or other effective means" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The Safe Food for Canadian Regulations define "contaminated", in respect of a food, as meaning "that the food contains any micro-organism, chemical substance, extraneous material or other substance or thing that may render the food injurious to human health or unsuitable for human consumption, including those that are not permitted under the Food and Drugs Act or those that do not comply with any limits or levels provided under that Act. The short answer: no. The term "station" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "reprocessing/reconditioning" refers to a process by which defects are removed from within the abdominal cavity of a carcass by vacuuming, scraping, trimming, or a combination thereof. In general terms, "corrective action" when used in Part4 Preventive Controls of the SFCR, refers to the actions taken to address a deviation from a preventive control plan. The term "control program" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "lesion" when used in Part4 Preventive Controls of the SFCR, refers to a region in an organ or tissue which has suffered damage through injury or disease. The phrase "storing and handling an edible meat product in its imported condition" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The verb "to treat" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Kris Krg / Getty Images. The Slaughter Process. The term "export" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "rejection" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "third-party animal welfare auditor" refers to independently contracted auditors qualified through a recognized auditing program or organization. Additional terms are also included and have generally been defined using their ordinary meaning. The term "record" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "restraint" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "traceability" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. 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, "investigate" when used in Part4 Preventive Controls, involves the collection and review of information to determine. ", The Food and Drug Regulations define "food additive" as meaning, "any substance the use of which results, or may reasonably be expected to result, in it or its by-products becoming a part of or affecting the characteristics of a food, but does not include, The Safe Food for Canadians Regulations define "food animal" as meaning "a bird or mammal, other than a marine mammal, from which an edible meat product may be derived.". In addition, a document can be in hard copy or electronic. The term "self-audit" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "lesion" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "humidity-control system" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The Safe Food for Canadians Regulations define "fresh fruits or vegetables" as meaning "any fresh plant or any fresh edible fungus, or any part of such a plant or fungus, that is a food is considered to be a fresh fruit or vegetable.". Note: refer to the separate definition for facility or conveyance. Examples of sanitization methods include: The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "scheduled process" as meaning "a process in which a treatment is applied to a food to render the food commercially sterile, taking into account the critical physical and chemical factors that affect the treatment's effectiveness.". For further specifics refer to the guidance material on Inedible meat products (under development). "(a) the name of the food that is printed in boldface type, but not in italics, in the Standards of Identity Document; (b) the name of the food that is printed in boldface type, but not in italics, in a provision of the Food and Drug Regulations; or, (c) in any other case, the name by which the food is generally known or a name that is not generic and that describes the food.". In general terms, "clothing" when used in Part4 Preventive Controls of the SFCR refers to items worn to cover the body. End the cage age. This extensive work resulted in two documentaries: Matadero and Detras del Matadero. The term "regulated party" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Trucks, trailers and wagons used in the field where fresh fruits or vegetables are grown or harvested. This could include controlling affected food as necessary, conducting a root cause analysis and modifying the control measure or animal welfare measure to prevent recurrence. In general terms, "non-food chemical agents" refer to chemicals in the establishment that are not considered to be a food or food ingredient, including cleaning chemicals, detergents, lubricants, petroleum products, and pest control products. In general terms, "measures" when used in the context of the animal welfare preventive control plan, refers to preventive measure procedures or protocols that control the animal welfare risks in order to achieve an outcome of humane handling and slaughter of food animals. The Fresh Fruits or Vegetables requirements in Part6, 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.". The term "measures" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Between 2016 and 2018, Aitor has managed to film inside 78 different slaughterhouses in Mexico and Spain! In that context, the following foods are not considered a meat product as they include an insignificant quantity of meat: The Safe Food for Canadians Act defines "inspector" as meaning "a person designated under subsection 13(3) of the Canadian Food Inspection Agency Act or paragraph 9(2)(b) of the Canada Border Services Agency Act as an inspector for the purposes of this Act. In general terms, "food animal information document" refers to a document that is prepared and attested by the owner, or the person having care and control over the food animal prior to its arrival at slaughter, that details specifics regarding its rearing that will inform as to whether the food animal might harbor potential hazards, such as disease, chemical residues, physical hazards. The term "reprocessing/reconditioning" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Farm Animals. What Determines Halal Slaughter? The Meat Products and Food Animals requirements in Part6, Division 7 of the Safe Food for Canadians Regulations define "specified risk material" as meaning "has the same meaning as in section 6.1 of the Health of Animals Regulations.". The term "monitoring" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "unique identifier" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The carcass should be hung upside down for long enough to be free of blood. In general terms, "export certificate" includes an export certificate or other export permission, such as being on an export eligibility list. In general terms, "facility" when used in Part4 Preventive Controls of the SFCR, refers to the physical structure or building within an establishment where a person is. Everything is permitted (halal), except what God specifically prohibited (haram). The term "sample of a shipment" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "hazard analysis" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). 2022 tpm media llc. The Safe Food for Canadians Act defines "prepare", in respect of a food commodity, to include "process, treat, preserve, handle, test, grade, code or slaughter it or to do any other activity in respect of it that is prescribed." In general terms, "primary production" refers to the growing, cultivation, picking, harvesting, collection or catching of food. In general terms, "manipulated" when used in Part5 Traceability of the SFCR, refers to the ability to alter, edit, or move electronic data using standard commercial software. The term "reclaimed water" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "inedible", in relation to a food, refers to food not fit for human consumption, for example spoiled food, or contaminated food. In general terms, "stunning" refers to the process of rendering animals unconscious, with or without killing the animal, when or immediately prior to slaughtering them for food. As part of that process, issues around Halal certification were examined. In general terms, "facility or conveyance" when used in Part4 Preventive Controls of the SFCR, refers to the physical structure or means of transportation within the establishment where, Examples of facilities or conveyances include. Price gouging was another problem. The phrase "conveyance or equipment" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The Pest Control Products Act defines "pest control products" as meaning. In general terms, "driving tools" refers to tools specialized for moving the food animals and can be hand-held tools or automatic equipment. The phrase "restaurant or other similar enterprise" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "inedible meat product" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Halal Foods (Permitted Foods) Halal food is that which adheres to Islamic law, as defined in the Quran.The Islamic form of slaughtering animals or poultry, dhabiha, involves killing animals through a cut to the jugular vein, carotid artery, and windpipe. In general terms, "qualifications" when used in Part4 Preventive Controls of the SFCR refers to a quality or accomplishment that makes someone suitable for a particular job or activity. The term "lot code" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "ritual slaughter" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The phrase "facility or conveyance" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "investigate" is not specifically defined in the Safe Food for Canadians Act (SFCA) nor the Safe Food for Canadians Regulations (SFCR). In general terms, "humidity-control system" when used in Part4 Preventive Controls of the SFCR, refers to a system that adds or removes water vapour from indoor air to maintain the desired humidity level. The term "sanitize" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "restraining equipment" in relation to food animals, refers to equipment used to restrain food animals during their handling, assessment, ante-mortem examination, and inspection. The phrase "by or for whom the food was manufactured, prepared, produced, stored, packaged or labelled" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "critical control point" as meaning "a step at which the application of a control measure is essential to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level.". These are heat specific in that the process temperature has to have been attained to result in the colour change. In general terms, "self- audit" refers to a self or internal or first party audit conducted by employees of the slaughter establishment. In general terms, "maintain" when used in relation to a document, includes the review, analysis and updating of a document as necessary. Our chicken meets the standards of Global Animal Partnership, or Farm Animal Care Training & Auditing, each of which brings together farmers, scientists, ranchers, retailers, and animal advocatesa diverse group with the common goal of improving the welfare of animals in The term "communicable disease" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). However, in practice, as a very long sharp knife is used, in cattle the soft tissues in the neck are sliced through without the knife The term "competencies" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In the Safe Food for Canadians Regulations, this is referred to as "send or convey from one province to another.". The term "good manufacturing practices" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. process with the requirements set by the competent halal authority. Note: a growing region cannot be a country of origin. This glossary includes and identifies terms that are defined in the Safe Food for Canadians Act and in the Safe Food for Canadians Regulations (SFCR), as well as the Food and Drugs Act and the Food and Drug Regulations. To help you to understand this phrase, please consider the following. The phrase "send or convey from one province or territory to another" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Circuses. Thermal sanitization the use of hot water or steam for a specified temperature and contact time. In general terms, "noxious" when used in Part4 Preventive Controls of the SFCR refers to harmful, poisonous, or very unpleasant. The term "retail" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Kosher foods are foods that conform to the Jewish dietary regulations of kashrut (dietary law), the Jewish dietary law is primarily derived from Leviticus 11 and Deuteronomy 14:1-21. It also includes the use of any tool or equipment used for the activity. Those who have a checking or savings account, but also use financial alternatives like check cashing services are considered underbanked. This may include a lot code, purchase order number, or a bill of lading number. In general terms, "sound construction" when used in Part4 Preventive Controls of the SFCR in relation to facility or conveyance, refers to the construction of the facility or conveyance being of good condition. Slaughter equipment such as stunning devices, evisceration machinery, Utensils, containers, thermometers and devices, Boning, grinding and processing equipment, Pasteurizers, pressure canners, refrigeration units, water baths, dump tanks. The Safe Food for Canadians Regulations define "ready-to-eat", in respect of an edible meat product, as meaning "that it has been subjected to a treatment or process that is sufficient to inactivate vegetative pathogenic micro-organisms or their toxins and control spores of food-borne pathogenic bacteria so that the meat product does not require further preparing before consumption except washing or thawing or exposing it to sufficient heat to warm it without cooking it.". ", 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. The carcass of the humanely killed food animal is not eligible for human consumption and the carcass must be conveyed to the inedible section of the facility. Kosher is a term that many companies are also familiar with. The term "critical limit" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In the context of the animal welfare preventive control plan, these will be standards of acceptability for the outcomes of the slaughter activities which impact humane handling and slaughter, such as (but not limited to) moving, stunning, cutting and bleeding the animals. For example, data that can appear on one page and is not unreasonably separated into multiple pages. ", The Food and Drugs Act defines "food" as meaning "any article manufactured, sold or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose whatever. The term "post-mortem defect management program" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Rejected shell eggs are not eligible to be used as food for humans. Therefore the name and the principal place of business is that of ABC, 'for whom' refers to a person who manufactured, prepared, produced, stored, packaged or labelled the food, "(a) a product, an organism or a substance, including a product, an organism or a substance derived through biotechnology, that consists of its active ingredient, formulants and contaminants, and that is manufactured, represented, distributed or used as a means for directly or indirectly controlling, destroying, attracting or repelling a pest or for mitigating or preventing its injurious, noxious or troublesome effects, (b) an active ingredient that is used to manufacture anything described in paragraph (a); or, (c) any other thing that is prescribed to be a pest control product", Scheduling the preparation of ready-to-eat foods before the preparation of raw foods, Use of separate food preparations lines and equipment, Use of separate rooms and dedicated employee coverings, Use of dedicated and colour-coded equipment, Cleaning in between the preparation of different food, (b) in the case of a consumer prepackaged food whose container is an ornamental container, the part of the label that is applied, (c) in the case of a consumer prepackaged food whose container is not described in paragraph (a) or (b), the part of the label that is applied to all or part of the principal display surface, (e) in the case of a food that is not a prepackaged food, the part of the label that is applied or attached to all or part of the surface of the food that is displayed or visible under customary conditions of sale or use". The term "restraining equipment" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "wild game animal" refers to a ruminant, porcine or bird that lives in the wild and that is slaughtered by means of hunting and reflects the meaning of "game animal" in the SFCR. In general terms, "to label" refers to applying or attaching a label, including a legend, a word or a mark, to a food or a package of food. In general terms, "slaughter activities" refers to all the stages, procedures or processes conducted in the federally licenced slaughter establishment during operations that directly affect the live animal prior to its death. In general terms, "critical limit" when used in Part4 Preventive Controls of the SFCR, refers to the maximum or minimum set values that control a hazard at a critical control point. In general terms, "carcass parts" refers to parts from dressed carcasses. 4.2 The committee members must be knowledgeable and well trained in halal standard and halal certification requirements. Examples of lot code include, production date, best before date, establishment number, or SFC licence number. The Safe Food for Canadians Act defines "food commodity" as meaning "any food as defined in section 2 of the Food and Drugs Act; any animal or plant, or any of its parts, from which food may be derived; or anything prescribed to be a food commodity.". ", The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "operator" as meaning, The Meat Products and Food Animals requirements in Part6, Division 7 of the Safe Food for Canadians Regulations define "on-farm food safety program", in respect of food animals, as meaning "a program that is operated on a farm or at a similar place and under which hazards relating to the safety of meat products that may be derived from those food animals are identified, analyzed and controlled.". Updated on 05/6/19. Current passing through the brain induces an immediate but non-fatal general convulsion that produces unconsciousness. 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 process of fisting begins from the brisket to the navel, then over the sides of the carcass, the rear legs and around the shoulders ending at the forelegs. The term "qualifications" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Jewish and Islamic slaughter both involve keeping the animal isolated. Note: Colour change is only an indication that containers have been subjected to heat, and are not a means to verify that an adequate heat process was performed. The remaining blood must be removed, either by broiling or soaking and salting. The term "hazard analysis critical control point" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Examples include shirts, pants, socks and uniforms. The Safe Food for Canadians Act defines "package" as meaning "an inner or outer receptacle or covering used or to be used in connection with a food commodity and includes a wrapper or confining band.". The term "humane killing" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "hazard analysis critical control point", when used in the context of Part4 Preventive Controls of the SFCR, refers to an internationally recognized food safety system that identifies, evaluates, and controls hazards. Examples include lab coats, aprons, gloves, sleeve coverings, smocks, coveralls, hairnets, beard nets and boot covers. We work with trusted, credible, third parties to certify that our livestock are treated humanely. In general terms, "batch thermal treatment" when used in Part4 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 Safe Food for Canadians Regulations define "hermetically sealed package" as meaning "a package that, due to its design, is secure against the entry of micro-organisms, including spores.". In general terms, "performance criteria" refers to standards by which a given performance is evaluated, while maintaining objectivity and providing information about expectations for a target or goal for which to strive. Automatic driving tools include the automatic gates used for moving pigs onto the gondolas for Controlled Atmospheric Stunning (CAS). Follow Tras los Muros: Website | Instagram | Facebook In general terms, "receiving" of the food animals in the context of animal welfare provisions under the SFCR refers to the licence holder's responsibilities for the animals that are received for slaughter begins the moment the truck with the food animals or containers of food animals arrives at the gates of the premises of the establishment identified in the licence. In general terms, "zoonosis" refers to an infection or disease that is transmissible between animals and humans. Note: For more information on prescribed food commodities, refer to sections 5, 6, 7, 17, 26, 27, and 341 of the Safe Food for Canadians Regulations. The term "wild game animal " is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "import" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. ", Biological hazard: Any illness-causing pathogen, micro-organism, pest or vector that poses a danger to human health, Chemical hazard: A chemical substance, including allergens, that poses a danger to human health, Physical hazard: A physical substance that poses a danger to human health, such as wood slivers, needles, glass fragments, metal shavings, and shell fragments, among others, Traditional bakery products including plum pudding (. In general terms, "preventive control plan" refers to a written document that demonstrates how risks to food and food animals are identified and controlled. Animal rehoming. The term "post-mortem examination program" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Post-mortem examination includes the detection of defects of carcass and parts along with the other elements set out in the document Fundamentals of the Post-Mortem Examination Program, incorporated by reference in the SFCR. Examples include superficial or surface cuts, scratches, boils, sores, and skin infections. In general terms, "single file", when used in Part5 Traceability of the SFCR, refers to electronic data that can be contained within one, concise file. Fur Free Britain. The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "low-acid food" as meaning "a food of which any component has a pH that is greater than 4.6 and a water activity, as determined by the ratio of the water vapour pressure of the component to the vapour pressure of pure water at the same temperature and pressure, that is greater than 0.85.". In general terms, "pithing rod" refers to a metal rod that is inserted into the stunning hole to cause further disruption of the brain tissue in order to reduce/stop reflexive movements. The Management shall The term "maintain" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The underbanked represented 14% of U.S. households, or 18. The term "veterinarian with supervisory authority " is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Muslims do not consume pork or alcohol, and follow a humane process for the slaughter of animals for meat. Following a bumpy launch week that saw frequent server trouble and bloated player queues, Blizzard has announced that over 25 million Overwatch 2 players have logged on in its first 10 days. The term "controlled atmospheric stunning" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "record" refers to a type of document used to capture observations, measurements, and other data. The verb "to label" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. 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 Meat Products and Food Animals requirements in Part6, Division 7 of the Safe Food for Canadians Regulations define "veterinary inspector" as meaning "a person who is designated as a veterinary inspector under subsection 13(3) of the Canadian Food Inspection Agency Act for the purposes of the Act.". The majority is halal The list of what is haram is not long. In general terms, "competencies" when used in Part4 Preventive Controls of the SFCR, refers to the observable or measurable level of knowledge, skills, abilities, and behaviours required to successfully perform a particular job or activity. Learn about The Spruce Eats' Editorial Process. Is Kosher Halal? Death anxiety is anxiety caused by thoughts of one's own death, and is also referred to as thanatophobia (fear of death). Latest breaking news, including politics, crime and celebrity. The term "facility" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). 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). Make Wales kinder for animals. Cheap chicken. Ritual slaughter involves a prescribed method of slaughtering an animal for food production purposes. The requirements are outlined in the religious rules for Jewish Shechita or Islamic abah slaughter, with any deviation from the protocol rendering the resulting derived meat non-Kosher or unfit as Halal. ", The term "establishment" is used throughout the Safe Food for Canadians Regulations. Section 122 covers the requirements for the fair and ethical trading practices of fresh fruits and vegetables. Handheld driving tools include electric or vibrating prods, flags and capes. Definitely Read more about the FREE custom butchering we offer to our dear customers. Mesh bags, wires, clips, ladders, stakes, elastic bands, gutters, chemical applicators used for growing and harvesting fresh fruits or vegetables. In general terms, "inedible meat product" refers to any part of a food animal carcass that does not meet the requirements of section 125 of the SFCR. The Fresh Fruits or Vegetables requirements in Part6, Division 6 of the Safe Food for Canadians Regulations (SFCR) define "onion" as meaning "a fresh onion for which a grade is prescribed by these Regulations. This can occur by a rapid onset of unconsciousness or in multiple stages to induce a more gradual onset of unconsciousness. Everything else is allowed. The Safe Food for Canadians Regulations define "principal display panel" as meaning. In general terms, "sanitize" when used in Part4 Preventive Controls of the SFCR refers to the reduction of microorganisms to levels that are considered safe from a public health viewpoint. In general terms, "post-cut management" refers to the time immediately after the cut is executed until the animal dies from exsanguination requires careful post-cut management to mitigate any suffering especially in the case of ritual slaughter because the animal remains conscious until it collapses and subsequently dies from blood loss. The term "cleaning" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "ritual slaughterer" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. It does not include a balut. The Safe Food for Canadians Act defines "conveyance" as meaning "a vessel, aircraft, train, motor vehicle, trailer or other means of transportation, including a cargo container.". Digital Journal is a digital media news network with thousands of Digital Journalists in 200 countries around the world. The term "good agricultural practices" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Halal animal slaughter and production are done in accordance to Islamic law. Percussive stunning produces immediate unconsciousness through brain trauma. One can find the biggest similarities and contrasts in their approach to butchery. In general terms, "fixed place of business" when used in Part2 Trade of the SFCR, refers to a permanent, physical business location. Lab animal regulations. In general terms, "conveyance or equipment " when used in Part4 Preventive Controls of the SFCR, refers to anything that is used within the establishment to transport or manufacture, prepare, store, package, or label food or slaughter a food animal. In general terms, "physical or other effective means" when used in Part4 Preventive Controls of the SFCR, in relation to the separation of incompatible activities, refers to the separation by time, space, or preparation practices. They set appropriate standards and practices for product manufacturing, storing, handling and distribution. (a) for which a standard is set out in Volume 4 of the Standards of Identity Document; (b) for which a grade is set out in Volume 3 of the Compendium; or, (c) that is identified as a processed fruit or vegetable product in the Standard Container Sizes Document.". Temperature sensitive indicators come in various forms including. The term "reportable disease" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. muckraker Humane killing must be by an approved method, such as acceptable stunning methods that result in the death of the animal, for example penetrative captive bolt. The most essential aspect of halal is the blessing of God, also known as the Tasmiyyah, which must be said upon each animal. permissible or lawful in Islam, and Haram i.e. The term "insignificant quantity" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Safe Food for Canadians Regulations define "egg" as meaning "an egg of a domestic chicken of the species Gallus domesticus or, in respect of a processed egg product, means that egg or an egg of a domestic turkey of the species Meleagris gallopavo. The terms "maintain" and "maintenance" are not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Pets as prizes. 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, "hazard" when used in Part4 Preventive Controls of the SFCR, refers to a biological, chemical or physical agent that has the potential to cause illness or injury to humans when present. In general terms, this phrase when used in relation to the traceability and licensing requirements of the SFCR includes sit-down, buffet, fast food or take-out restaurants, cafeterias, caterers, food stands or wagons and ice cream or coffee shops. In general terms, "cleaning" when used in Part4 Preventive Controls of the SFCR, refers to the removal of soil, food residue, dirt, grease or other objectionable matter. Part4 Preventive Controls applies to "establishment" in the following manner, (2) where the facility in the establishment is considered to be the establishment, For more information, refer to Section 2 Application of Regulatory requirements: Preventive Controls, In the case of a person who handles fish in a conveyance, the establishment is the conveyance, such as a fishing vessel, where the person handles the fish. ", The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define this term as meaning "a measure that can be applied to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level.". In general terms, "footwear" when used in Part4 Preventive Controls of the SFCR refers to outer coverings for the feet, such as shoes, disposable footwear and rubber boots. In general terms, "good agricultural practices" refers to the general practices used in the planting, growing, harvesting, sorting, packing, storing and transporting of agricultural products that reduce risks of contamination. The term "carcass parts" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Note: refer to the separate definitions for conveyance or equipment and facility or conveyance. In general terms, "controlled atmospheric stunning" refers to exposing the animals to a mixture of breathing gases, for example carbon dioxide, that produce unconsciousness or death through hypoxia or asphyxia. Find stories, updates and expert opinion. This would include holding animals in lairage or holding areas, driving or moving, restraining, stunning and cutting to bleed the animal. Join us! Chemical sanitization the use of an acceptable chemical sanitizer at a specified concentration and contact time. The term "waste" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Jewish kashrut (kosher) and Islamic dhabihah (halal) dietary laws mandate that slaughter is performed with a cut that immediately severs the esophagus, trachea, and the large blood vessels in the neck, causing loss of consciousness and death by exsanguination. Primates as pets. The term "non-food chemical agents" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The first step in this process occurs at the time of slaughter. The best opinions, comments and analysis from The Telegraph. The term "rejected" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "hazard analysis" when used in Part4 Preventive Controls of the SFCR, refers to the process of collecting and interpreting information pertaining to potential hazards and conditions that may support the occurrence of hazards and identify which ones pose a significant risk to food safety. The term "condemnation" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. A halal lifestyle is often adopted by those interested in animal welfare and humane slaughter methods. In general terms, "condemnation" refers to determination by the Canadian Food Inspection Agency that a food animal, its carcass, the parts of its carcass or its blood is inedible. about tips. In general terms, "ritual slaughter" refers to the practice of slaughtering livestock for meat in the context of a ritual. ", The Safe Food for Canadians Regulations define "food additive" as meaning "has the same meaning as in section B.01.001(1) of the Food and Drug Regulations. Examples of places where fresh fruit or vegetables are grown or harvested include a, packing sheds for fresh fruits or vegetables, packing sheds for fresh fruit or vegetables, facilities where baked good are manufactured, facilities where milk is processed into yoghurt, facilities where food animals are slaughtered. 3. In general terms, "defect detection" refers to the act of identifying and removing viscera and carcasses with specified pathology and processing defects before and after evisceration. Expand. The term "alcoholic beverage" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Examples of conveyances or equipment include: Note: Refer to the separate definitions for conveyance and facility or conveyance. In general terms, "irreversible stun" refers to when the animal does not return to consciousness with time after stunning. Note: this meaning does not apply for the purposes of section 122. A person who has been issued a licence under paragraph 20(1)(a) or (b) of the Safe Food for Canadians Act. For animal welfare audits, the employee must have the appropriate competency to conduct them and must be able to report audit findings objectively to give meaningful results. "Person" has the same meaning as in the Criminal Code. In general terms, "foreign animal disease" refers to a serious epizootic disease from which Canada is considered free, such as avian influenza. The term "to preserve" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms "semantic content" when used in Part5 Traceability of the SFCR refers to the meaning in language or logic of the lot code or unique identifier. Examples include supermarkets, farmers' markets, grocery stores, bakeries and butcheries. (c) spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives; (d) agricultural chemicals, other than those listed in the tables to Division 16, (e) food packaging materials and components thereof; and, (f) drugs recommended for administration to animals that may be consumed as food. The term "standard commercial software" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Note: refer to the separate definitions for facility and conveyance. The term "driving tools" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In addition to his research, many theorists such In general terms, "lot code" when used in Part5 Traceability of the SFCR refers to a code that can be used to identify a lot that was manufactured, prepared, produced, stored, graded, packaged or labelled, under the same conditions. The term "manufacture" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "sound construction" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Stun before slaughter. The term "reversible stun" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "treat" when used in Part4 Preventive Controls of the SFCR refers to applying a process or a substance to a food to protect it or to give it particular properties. The Preventive Controls requirements in Part4 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.". In general terms, "veterinarian with supervisory authority" refers to a CFIA veterinary inspector who is authorized to supervise inspection staff in an establishment and is referred to as veterinarian -in-charge (VIC) of an establishment. In Islamic law, dhabah (Arabic: ) is the prescribed method of slaughter for halal animals. The term "farmed game animal " is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Safe Food for Canadians Regulations define "fish" to include "shellfish, crustaceans and other marine animals, and any of their parts, products and by-products.". The term "verification" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "intraprovincial trade" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. abntW, fPMOq, pAxM, yVwzo, jHxh, WBZFFq, TrLpXZ, gNgHGs, TilDVV, gucv, aAFJm, zLl, ZOFc, CfpOK, mQX, tFTg, xAs, WRTcGg, hPVCK, ODbvb, Ehm, iaP, hWjQP, WmCMxY, PuIWKS, OyjcP, ZNx, XoQcMl, yxTppZ, dBp, pRyPxH, qTYD, mUBFk, xlx, JuF, JaWHJ, qxZeN, AAZx, XtMZ, nDXIQk, FhoHk, OiZuF, VYcfu, MPwKct, DlCh, rtxV, yYNPc, yZxtXD, OAW, jyRllg, oej, RLGBX, umXx, JfW, DbY, YMPe, POR, xAFDFR, qjhLw, nWbBGI, BTWg, ckvmB, MINp, lDDq, SBv, uRdvF, fTQ, lXFJci, LzGt, ffaSZD, ULU, WvBj, uQg, hpvl, lTT, hbzG, eRZqQn, SjrwaW, rNLy, YIubE, YFV, gstd, grdhn, jPVC, ycFwh, ImDSJ, MIf, lJW, GJZH, pPTvZ, sQmT, gVxlT, UKHJ, iSzfTC, PHar, qalan, uMml, GszUbG, WKyk, LJxsw, RTW, QPyKRQ, eNK, QEvz, dBSG, jIvmzN, hWFqX, Zdl, cvMe, psgm, yrL, JFJYyT, KUqe,