Additional establishment information in My CFIA – Glossary of terms

This document provides the definitions for the terms used in the Additional establishment information.

Implemented mitigation measures
Food commodities
Operational activities
Validated process(es)/treatment(s)

Implemented mitigation measures

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 adheres 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.
Refusal of a returned product: Refers to a situation where a product already distributed returns to the establishment to be reworked/sold and is not accepted, 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 its suppliers, showing the results of microbiological and/or chemical analysis performed on their product(s), 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/are not in any way adulterated, or contaminated, and meet(s) food regulations. Also, the letter usually states that products are made under sanitary conditions, and that packaging materials are approved for food contact.
Audit of suppliers: On site verification of the 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 private certification scheme: The establishment is using suppliers that have implemented an internationally recognized private certification scheme related to their food safety program/system for which they have obtained certification such as ISO 22000, SQF, BRC.
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 in asking the supplier for information concerning the treatment(s) of an animal or a herd. The review of information contained in these farm or flock records 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 taken 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: Refers to all beverages that contain more than 0.5% absolute ethyl alcohol by volume. Includes aperitifs, beer, ciders, liqueurs, pre-mixed drinks, spirits, wine.
Dry-based beverages and dry tea/coffee products: Refers to products that have been subjected to a dehydration, drying process (for example, mechanical or spray drying), or roasting (specific for tea and coffee products) or products that only contain dried/dehydrated ingredients (for example, coffee powder, tea bags, tea leaves, raw coffee beans, powdered drinks (excluding foods for special dietary use)).
Water: Refers to commercially bottled water that has or has not undergone a treatment (such as ozonation, reverse osmosis or UV light) including mineral and spring bottled water that is either carbonated or non-carbonated.
Ice: Refers to pre-packed commercial ice.
Non alcoholic, artificially carbonated beverages and shelf-stable beverages or concentrates that do not contain fruits and/or vegetables: Refers to non-alcoholic beverages not containing fruits and/or vegetables that have been artificially carbonated, and/or have undergone a heat treatment to achieve a 5 log-pertinent pathogen reduction (lethality treatment), rendering the product shelf stable. This group includes soft drinks (for example, sodas, iced tea), carbonated flavoured water, flavoured water, energy drinks, ready to drink dairy free coffee/tea drinks, shelf-stable non-dairy beverages (for example, almond beverage, soy beverage).
Non alcoholic, not heat treated, and non-shelf stable beverages or concentrates that do not contain fruits and/or vegetables: Refers to non-alcoholic beverages not containing fruits and/or vegetables that have not undergone a heat lethality treatment, and therefore the product is not shelf stable (for example, kombucha, non-dairy beverages that are not shelf stable (such as refrigerated almond beverage, soy beverage), frozen concentrated mixes).
Corn-, rice-, and potato-based snack foods: Snack food products made from corn, rice, or potatoes that have undergone a heat treatment such as baking or frying (for example, popcorn, corn chips, rice cakes, potato chips).
Chocolate and cocoa-based products: Refers to products where the main ingredient is either fermented or unfermented cocoa beans, and the products derived from them (for example, cocoa powder, milk and dark chocolate, white chocolate, cocoa liquor, green beans).
Candies, sweeteners, fillings and powdered dessert mixes: Refers to sweet confectionaries and fillings that have undergone a heat treatment (that is boiling) and possibly an aeration step, as well as products that have not undergone a heat treatment but that have been subjected to an acidic or alkaline treatment. This group includes compressed lozenges, candy tablets, aerated confectionery products (for example, marshmallows, nougat, taffy), boiled sweets, gummies, sweet fillings, powdered pudding, custard and gelatin-based desserts, corn/table syrup, gums, molasses, sugar.
Ready-to-eat prepared multiple foods that are non shelf-stable (liquid and non-liquid): Refers to ready-to-eat refrigerated (either cooked or not) prepared multiple foods (containing less than 2% meat ingredients) composed of multiple commodities. These products do not require further preparation before consumption by the end-user, except from thawing or exposing the product to sufficient heat to warm the product without cooking it (for example, vegetarian sandwiches, chili (containing less than 2% meat ingredients), pasta salads, couscous salads, refrigerated/frozen soups). This category excludes products containing more than 2% of meat ingredients and products that are generally recognized as dairy (for example, smoked salmon flavoured cream cheese, cranberry goat cheese), egg (for example, omelet, quiche), fish and seafood (for example, seafood lasagna, crab cake) or fruit and vegetable (for example, salad kit) products.
Ready-to-eat (RTE) prepared multiple foods and RTE foods for special dietary use (FSDU) that are shelf-stable (liquid and non-liquid): Refers to shelf stable ready-to-eat prepared multiple foods (containing less than 2% of meat ingredients) that are either canned (acid or low acid) or dehydrated (either by regular drying process or by freeze drying), and ready-to-eat FSDUs that are shelf stable. These products do not require further preparation before consumption by the end-user, except from exposing the product to sufficient heat to warm the product without cooking it. This group includes canned macaroni and cheese, canned spaghetti, dehydrated meals, canned vegetable soups containing pasta as well as shelf stable FSDUs including non-dairy flavoured protein drinks, meal replacement drinks, soup mixes, meal replacement bars, protein cookies, and dietary supplements in powder form (mixture of greens, vitamins, probiotics). This category excludes products containing more than 2% of meat ingredients and products that are generally recognized as dairy (for example, smoked salmon flavoured cream cheese, cranberry goat cheese), egg (for example, omelet, quiche), fish and seafood (for example, seafood lasagna, crab cake) or fruit and vegetable (for example, salad kit) products.
Non-ready-to-eat (non-RTE) prepared multiple foods and non RTE foods for special dietary use (FSDU) that are non shelf-stable (liquid and non-liquid): Refers to non shelf stable (frozen or refrigerated) non ready-to-eat prepared multiple foods (containing less than 2% of meat ingredients) that require a cooking step before consumption and non ready-to-eat FSDUs requiring refrigeration. This includes simulated meat and poultry products, vegetarian prepared meals requiring refrigeration or freezing (such as pizza, perogis, gnocchis, samosas, spring rolls, filled par-boiled pasta), vegan egg imitation products/replacers, frozen pasta or stir fried meals not containing over 2% of meat ingredients (for example, mac'n cheese, meatless fried rice), meal replacements. This category excludes products containing more than 2% of meat ingredients and products that are generally recognized as dairy (for example, smoked salmon flavoured cream cheese, cranberry goat cheese), egg (for example, omelet, quiche), fish and seafood (for example, seafood lasagna, crab cake) or fruit and vegetable (for example, salad kit) products.
Powdered infant formula: Infant formula in powdered form prepared using a dry, wet mixing or combined process and that has not been subjected to an ultra high temperature (UHT) process to render it commercially sterile. These products are intended to be mixed with water and/or milk before consumption.
Liquid infant formula (includes Ready-to-feed and concentrate): Refers to liquid infant formula products that are either concentrated (will require dilution with water) or ready-to-drink, and that have undergone an ultra-high temperature (UHT) processing step to render it commercially sterile.
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. They are often used as food ingredients and are not typically consumed on their own.
Shelf stable grains and grain derived products that do not contain egg/dairy-based filling: Refers to shelf stable grains and grain derived products that have or have not undergone baking, mechanical or sun drying, or a milling step and that do not contain egg and/or dairy-based fillings (for example, dry cereal grains, flour, dried pasta/noodles, breakfast cereals, granola bars, biscuits, cookies, soft cookies, bread (sliced bread, baguettes), corn/flour tortillas).
Non-shelf stable grain derived products that do not contain egg/dairy-based filling: Refers to grain derived products that do not contain any type of egg and/or dairy-based filling/topping and that do require refrigeration for storage (for example, fresh pasta, cookie dough).
Grain derived products with dairy/egg-based filling applied after baking: Refers to grain derived products that contain fillings/toppings made with egg or dairy ingredients (such as whipped cream, custard/cream) that are added after the baking step (for example, puff pastry filled with cream, chocolate éclair, Napoleon, cream pie, profiteroles, cream filled cakes, muffins with dairy-based filling/toppings (like cream cheese icing).
Grain derived products with filling applied before baking: Refers to grain derived products that contain fillings made with or without egg or dairy ingredients that are cooked with the product (for example, fruit pies/cakes, muffins with filling (fruit), baked cheesecake, custard tart).
Flavours, condiments, dressings: Includes gravy, mayonnaise, mustard, salad dressing, soya sauce, salt, pepper, Worcestershire sauce, vinegar, nutritional yeast
Spices, hHerbs: Refers to dried seeds, fruit, root, bark, or vegetable substance or dried leafy green parts of a plant primarily used for food flavoring, coloring or preserving that have undergone a drying process (for example, cumin, dried chives, pepper flakes, cinnamon sticks).
Nuts, grains, seeds: Includes raw, roasted, seasoned, smoked nuts (such as almonds, cashews, hazelnuts, peanuts, pecans, pistachios, walnuts), seeds (such as chia seeds, flaxseeds, sunflower seeds, hemp seeds, quinoa, sesame seeds) and their products (such as almond butter, ground flax seeds, peanut butter, soy nut butter, sunflower seed butter, tahini, vegan cheese made from cashews).
Vegan dairy substitutes: Includes soy cheese, coconut yogurt and other substitutes which contain no dairy products or dairy derivatives and are suitable for a vegan diet.
Foods not otherwise listed: Refers to food that cannot be categorized into any other of the categories listed for manufactured foods. Includes foods such as cricket flour, dried mealworms, roasted crickets, balut, collagen casings, gelatins.

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. It includes products that need desalting and rehydrating prior to consumption. Examples of products included in this group are non-RTE fresh and frozen fish fillets, non-RTE partially cooked products, non-RTE crustaceans, live crustaceans (for example, live lobster), non-RTE salted fish that needs to be desalted, rehydrated and cooked prior to consumption (for example, heavy salted finfish).
Fish products processed for raw consumption – excludes shellfish and cold smoked fish: Excludes shellfish and cold smoked fish. Refers to raw fish products destined for direct consumption without further preparation, which have not been subjected to any heat treatment or safety parameters processing (such as fermentation, salting, drying) and are thereby in a raw state (for example, sushi).
Ready-to-eat (RTE) heat processed 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 and 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).
Ready-to-eat (RTE) fermented, pickled, spiced, marinated, salted, dried or salted and dried (safety parameters) fish – excludes shellfish and products subjected 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 and to give them the RTE status via modification of their safety parameters (such as pH, salinity, water activity) (for example, RTE fermented fish products, RTE marinated fish, and RTE pickled herring).
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, which have undergone a hot smoke or cold smoke process rendering the product as RTE (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 subjected to heat treatment: Excludes RTE shellfish subjected to heat treatment (RTE heat treated shellfish and RTE canned shellfish). Includes only shellfish products from bivalve molluscs of the class Bivalvia or the carnivorous marine molluscs 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), that is, shellfish not subjected to any heat treatment (for example, live oysters, RTE raw oysters, non-RTE clams (such as 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. It includes but is not limited to fish powder, krill oil, fish milt.
Farmed/from aquaculture: Refers to fish produced using farming methods, meaning aquaculture, with the exclusion of molluscan shellfish.
Wild caught: Refers to fish produced from wild fish that were caught from a natural habitat such as a lake, river or ocean.
Species subjected to histamine production: Refers to species capable of producing unacceptable levels of histamine such as scombroid fish and fermented and/or enzyme ripened products (for example, anchovies, anchovy paste, fish sauce). Include but not limited to: all scombroid species which includes 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 CFIA fish list/Species Risk Groups.
Species subjected to environmental contaminants (large, predatory or carnivorous): Refers to 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). Include but not limited to: swordfish, shark, escolar, orange roughy, marlin; tuna (canned, fresh and frozen). For assistance in identifying species, please refer to the CFIA fish list/Species Risk Groups.
Tropical reef species prone to marine toxins: Refers to tropical reef species.
Shellfish species prone to marine toxins: Refers to bivalve molluscs of the class Bivalvia or the carnivorous marine molluscs of the class Gastropoda, or any product that is derived from one of those molluscs, such as 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 CFIA fish list/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 Atlantic halibut, sablefish (black cod), cod and tilapia. For assistance in identifying species, please refer to CFIA fish list/Species Risk Groups.
Farmed crustaceans: Refers to farmed crustaceans (from aquaculture) such as lobster that may have been held in a pen or holding pond. For assistance in identifying species, please refer to CFIA fish list/Species Risk Groups.
Farmed salmonids: Refers to farmed salmonids (from aquaculture) such as Atlantic salmon, Chinook salmon, Rainbow trout, "steelhead" rainbow trout, Arctic charr and speckled trout. For assistance in identifying species, please 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 its 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, pork rinds).
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, hinnies, any of their parts (such as ground meat, steaks, roasts) and products (such as marinated meat, sausages).
Farmed game: Refer to farm raised game animals. Includes wild boar, antelope, venison, any of their parts and products.
Game: Includes alpaca, caribou, musk ox, reindeer, any of their parts and products.
Farmed game bird: Refer to farm raised birds. Includes partridge, pheasant, pigeon (squab), quail, any of their parts and products.
Rabbit: Includes rabbit and hare, any of their 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 ingredients (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 (such as ground, finely textured, chopped, mechanically separated, flaked or minced): Any meat product that is ground, comminuted or mechanically separated (for example, ground beef, textured meat products).
Raw non-ready-to-eat (non-RTE) non-intact meat (such as tenderized or injected): Piece of meat whose internal structure has been modified (for example, tenderized or injected).
Raw non-ready-to-eat (non-RTE) intact meat (such as carcasses or intact raw meat cuts): Piece of meat whose internal structure has not been modified.
Raw non-ready-to-eat (non-RTE) offal or meat by-products: Includes blood, brain, heart, kidney, liver, pancreas, spleen, thymus, tongue, tripe, and fat; but excludes meat flesh.
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 thawing or exposing the product to sufficient heat to warm the product without cooking it (for example, ham, creton, cooked meat pies, fully cooked chicken nuggets).
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 thawing or exposing the product to sufficient heat to warm the product without cooking it (for example, prosciutto, jambon serrano, beef jerky).
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 thawing or exposing the product to sufficient heat to warm the product without cooking it (for example, salami, fuet, saucisson sec, summer sausage).
Ready-to-eat (RTE) canned (commercially sterile) meat: Meat products that have undergone a commercial sterilization process (canning) (for example, chicken and beef soup (if containing over 2% of meat ingredients), canned poultry, canned beef).
Meat products processed for raw consumption: Refers to raw meat products, destined for direct consumption without further preparation. These products have not been subjected to any heat treatment or safety parameters process (such as fermentation, salting, drying) 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 products, broth, tallow, fat, extracts or flavors.

Dairy

Aging cheese: Aging cheese (sometimes called ripening) is a process in cheese making characterized by a series of complex physical, chemical and microbiological changes that involves 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.
Cheese made with pasteurized milk: Coagulated milk curds separated from whey and made from pasteurised milk (phosphatase negative) (for example, cheddar cheese, mozzarella, cottage cheese). 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 (for example, blue veined, mold ripened or washed rind cheese).
Firm/hard cheese and blue cheese/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 (for example, blue veined, mold ripened or washed rind cheese) and that have been aged for less than 60 days.
Firm/hard cheese and blue cheese/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 (for example, blue veined, mold ripened or washed rind cheese) and that have been aged for 60 days or more.
Soft and semi soft cheese 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 and that may have aged for more or less than 60 days.
Cultured dairy products: Includes 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 product phosphatase negative but not commercially sterile, so it will still require refrigeration in order to maintain product safety. This category includes buttermilk.
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, chocolate milk powder, flavoured milk powder.
Evaporated/condensed dairy products: Includes 2% evaporated milk, whole evaporated milk, sweetened condensed milk.
Frozen dairy/novelties: Includes ice-cream, frozen yoghurt, ice cream cakes/sandwiches, frozen dairy dessert, sherbet, gelato, ice milk mixes.
Milk/cream: Includes whole milk, 2% milk, 1% milk, skim milk, 10% cream, half and half, whipping cream.
Dairy substitutes: Includes dairy spreads, coffee whitener.
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, cheese balls or logs containing nuts or fruits).

Fresh fruits or vegetables

Whole fresh tender flesh and pome fruits: Refers to fruits that are succulent, of delicate texture, as well as those that are members of the plant family Rosaceae, sub-family Pomoideae (fruits that have a "core" of several small seeds surrounded by an edible layer of flesh and covered by a tough membrane) and that have not undergone any process other than cleaning, disinfection (for example, chlorine, ozone, citric acid), classification and/or packaging. This group includes (1) citrus fruits (such as oranges, lemons, pomelo), (2) tropical fruits (such as papaya, pineapple, mango, avocado, kiwis, granadilla); (3) stone fruits (such as peaches, plums, olives, cherries) and (4) pome fruits (such as apples, pears, quince).
Minimally processed fresh-cut tender flesh and pome fruits: Refers to the raw fresh-cut fruits that are succulent, of delicate texture, as well as those that are members of the plant family Rosaceae, sub-family Pomoideae (fruits that have a "core" of several small seeds surrounded by an edible layer of flesh and covered by a tough membrane) and that have been washed and/or peeled, sliced, chopped or shredded prior to being packaged for sale, that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user (such as sliced apples). This group includes (1) citrus fruits (for example, oranges), (2) tropical fruits (for example, pineapple, mango, avocado); (3) stone fruits (for example, peaches, plums, olives) and (4) pome fruits (for example, apples, pears).
Whole fresh berries and small fruits: Refers to the small, pulpy fruits, typically rounded and brightly colored that do not have a stone or pit, although many pips or seeds may be present, and that have not undergone any process other than cleaning, disinfection (such as chlorine, ozone, citric acid), classification and/or packaging. This group includes (1) berries (for example, strawberries, blueberries, currants) and (2) vine fruits (for example, grapes).
Minimally processed fresh-cut berries and small fruits: Refers to the raw, small, pulpy fruits, typically rounded and brightly colored that do not have a stone or pit, although many pips or seeds may be present and that have been washed and/or peeled, sliced, chopped or shredded prior to being packaged for sale, that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user (for example, sliced strawberries). This group includes (1) berries (for example, strawberries, blueberries) and (2) vine fruits (for example, grapes).
Whole fresh fruiting, roots, seeds and stem vegetables: Refers to fresh vegetables that have not undergone any process other than cleaning, disinfection (such as chlorine, ozone, citric acid), classification and/or packaging, and that belong to one of the following groups (1) fruiting vegetables that produce seeds inside the edible portion (for example, peppers, pumpkins, tomatoes, cucumber, zucchini); (2) bulb and root vegetables of which the edible portion is grown underground (for example, garlic, carrots, radish, ginger); and (3) seeds and stems (for example, celery, asparagus, corn, beans, peas, snow peas, bean sprouts).
Minimally processed fresh-cut fruiting, roots, seeds and stem vegetables: Refers to the raw fresh-cut vegetables that have been washed and/or peeled, sliced, chopped or shredded prior to being packaged for sale, that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user and that belong to one of the following groups (1) fruiting vegetables that produce seeds inside the edible portion (for example, peppers, pumpkins, tomatoes, cucumber, zucchini); (2) bulb and root vegetables of which the edible portion is grown underground (for example, garlic, carrots); and (3) seeds and stems (for example, celery, beans, peas).
Whole fresh flowering vegetables and leaves of root vegetables: Refers to fresh vegetables that have not undergone any process other than cleaning, disinfection (such as chlorine, ozone, citric acid), classification and/or packaging, and where the edible portion is either (1) the flower (also known as "flowering vegetable") (for example, broccoli, cabbage, radicchio) or (2) the leaves of root vegetables (for example, radish greens, beet greens, carrot tops).
Minimally processed fresh-cut flowering vegetables and leaves of root vegetables: Refers to the raw fresh-cut vegetables that have been washed and/or peeled, sliced, chopped or shredded prior to being packaged for sale, that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user and where the edible portion is either (1) the flower (also known as "flowering vegetable") (for example, broccoli, cabbage, radicchio) or (2) the leaves of root vegetables (for example, radish greens, beet greens, carrot tops).
Whole fresh leafy vegetables: Refers to fresh vegetables that have not undergone any process other than cleaning, disinfection (such as chlorine, ozone, citric acid), classification and/or packaging, and where the edible portion are the leaves (also known as "leafy greens or leafy vegetables") (for example, lettuce, spinach, green onions, kale, microgreens).
Minimally processed fresh-cut leafy vegetables: Refers to the raw fresh-cut vegetables that have been washed and/or peeled, sliced, chopped or shredded prior to being packaged for sale, that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user and where the edible portion are the leaves (also known as "leafy greens or leafy vegetables") (for example, lettuce, spinach, green onions, kale, microgreens).
Whole fresh leafy herbs: Refers to the leafy green or flowering parts of a fresh herb (for example, parsley, basil, chives, thyme, fresh bay leaves) that have not undergone any process other than cleaning, disinfection (such as chlorine, ozone, citric acid), classification and/or packaging.
Minimally processed fresh-cut leafy herbs: Refers to the raw fresh-cut leafy green or flowering parts of a fresh herb (for example, parsley, basil, chives, thyme, fresh bay leaves) that have been washed and/or peeled, sliced, chopped or shredded prior to being packaged for sale, that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user.
Whole fresh fungi: Refers to the fleshy, spore-bearing fruiting body of a fungus (mushroom), typically produced above ground on soil or on its food source (for example, cremini, shitake) that has not undergone any process other than cleaning, disinfection (such as chlorine, ozone, citric acid), classification and/or packaging.
Minimally processed fresh-cut fungi: Refers to the raw fleshy, spore-bearing fruiting body of a fungus (mushroom), typically produced above ground on soil or on its food source (for example, cremini, shitake) that has been washed and/or peeled, sliced, chopped or shredded prior to being packaged for sale, that do not require further preparation prior to consumption, except for the potential addition of dressing or seasonings by the end-user (for example, sliced mushrooms).

Egg

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

Processed fruit or vegetable products

Dehydrated fruits: Fruits that have undergone a dehydration process (for example, dried plum, dried mango).
Canned fruits: Fruits that have undergone a canning process/commercial sterilization process including those in hermetically sealed containers (for example, canned pear, canned pineapple).
Frozen fruits: Fruits that have undergone a freezing process (for example, frozen blueberries, frozen strawberries).
Pickled fruits: Fruits that have either been anaerobically fermented in brine or immersed in vinegar in order to expand their shelf life (for example, pickled peaches, pickled olives).
Fruit juices: Drink or beverage made from single or multiple fruits, either by using the whole fruit or by extracting or pressing the natural liquid contained in the fruit. Includes fruit juices that have/have not been subjected to a heat treatment (for example, pasteurization), so they could either be shelf stable or may require refrigeration to ensure the product's safety (for example, apple, grape and orange juice, concentrated and frozen concentrated fruit juices).
Other processed fruit products: Refers to all other processed fruit products not included in the previously listed processed fruit sub-categories (for example, jam, jellies).
Dehydrated vegetables: Vegetables that have undergone a dehydration process (for example, dried mushroom).
Canned vegetables: Vegetables that have undergone a canning/commercial sterilization process including those in hermetically sealed containers (for example, canned beans).
Frozen vegetables: Vegetables that have undergone a freezing process (for example, frozen cauliflower, frozen green peas).
Pickled vegetables: Vegetables that have either been anaerobically fermented in brine or immersed in vinegar in order to expand their shelf life (for example, pickled radishes, gherkin).
Vegetable juices: Drink or beverage prepared from single or mixed vegetables. Includes vegetable juices that have/have not been subjected to a heat treatment (for example, pasteurization), so they could either be shelf stable or may require refrigeration to ensure the product's safety (for example, carrot juice, tomato juice, turnip juice, vegetable cocktails).
Other processed vegetable products: Refers to all other processed vegetable products not included in the previously listed processed vegetables sub-categories (for example, jam, jellies).

Maple and maple products

Pure maple: Product 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).
Other maple products: All other products that do not contain pure maple exclusively.

Honey and honey products

Pure honey: 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 other food ingredient, including food additives.
Other honey products: 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 food that is produced or processed (using domestic and/or imported ingredients) 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 food 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 then domestically distributed: Refers to the volume of food that is stored, graded, packaged or labelled and distributed by an 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.
This question also applies to meat cold storages having freezing and/or thawing (of pre-packaged meat and poultry products) activity(ies) as the only processing activity(ies); and dairy establishments aging pre-packed cheeses.
Total volume of product(s) that is stored, graded, packaged or labelled then exported: The volume of food that is exported must be reported by the exporting establishment (entity responsible for export). This refers to the volume of food stored, graded, packaged or labelled to be shipped to a foreign country. It includes products that could transit by a warehouse.
Note: The export volume question also applies to meat cold storages having freezing and/or thawing (of pre-packaged meat and poultry products) as the only processing activity(ies); and dairy establishments aging pre-packed cheeses.
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).
Allergens of importance or substances responsible for food intolerance: The list of allergens of importance or substances responsible for food intolerance can be found on the CFIA website.
Risk classification from the Health Canada Policy on Listeria monocytogenes in RTE foods (2011): Categorization of RTE products based on their 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.

Validated process(es)/treatment(s)

Slicing, dicing, shredding or grinding of RTE products

Refers to the process of slicing, dicing, shredding or grinding of RTE products after a pathogen-lethality/inactivation step OR of RTE products not subjected to any pathogen-lethality/inactivation step. These processes are applied by the industry either manually (hand saws, knives, wizards or electric saws) or by automated equipment. They apply to fruits and vegetables, fish and seafood, meat and poultry, dairy and manufactured food products.

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.

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 pressure (transmitted by water). This process may be used as an additional step to enhance the microbiological safety of food products (for example, cooked meat products, raw meat products, fresh juices), 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.

Post-packaging thermal processes

Post-packaging thermal processes are food treatment processes in which foods in their final container/package are subjected to thermal treatment, resulting in a ready-to-eat food that needs refrigeration/freezing to be preserved (for example, meat cooked-in-the-bag, pasteurized caviar). These processes may be used to enhance the microbiological safety of food products, particularly for the control of Listeria spp.