Additional establishment information (AEI) – Glossary of terms

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: These 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 implemented in addition to certification audits, they are voluntarily used by the food manufacturer and are not meant to replace regulatory inspections. Audits outside of food safety, such as organic certification, are not included here.
Full time employee dedicated to quality assurance/food safety: Refers to the availability of at least 1 employee dedicated to quality assurance and 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 or sold and is not accepted, regardless of the reasons for return.
Review of certificate of analysis: Activity performed by the establishment that consists of 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 system related to their food safety program 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 PCP.
Use of flock or farm treatment records: Control check done on animals before their slaughter when they arrive at an establishment. It involves receiving a flock sheet from the supplier for each animal or herd of animals received. It also includes a visual inspection of the animals when they arrive to make sure they do not pose a health risk to people (for example, the presence of antibiotic residues or non-permitted veterinary drugs). This control check helps decide if the animals need special care before they are slaughtered, like a more detailed ante mortem examination (screening).
Use of suppliers with on-farm food safety programs: The establishment uses suppliers that have implemented an on-farm food safety program. This includes programs 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 of environmental contact surfaces (food and non-food) and finished products. 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 corrective actions taken when needed.

Manufactured foods

Alcoholic beverages

Refers to beverages that contain more than 0.5% absolute ethyl alcohol by volume. Includes aperitifs, beer, ciders, liqueurs, pre-mixed drinks, spirits, wine.

Beverage powders and dry tea or coffee products

Refers to products that have been dehydrated or dried using a mechanical or spray drying process, roasted (specific to tea and coffee products), or that contain only dried or dehydrated ingredients intended for the preparation of beverages. Examples include coffee powder, tea bags, tea leaves, raw coffee beans and powdered drinks (excluding foods intended for special dietary use).

Water

Refers to commercially bottled water that has been treated (for example, with ozone, reverse osmosis or UV light) or not. It includes both carbonated and non-carbonated mineral and spring water.

Ice

Refers to pre-packed commercial ice.

Beverages or concentrates that are non-alcoholic, shelf stable, and do not contain fruits or vegetables

Refers to non-alcoholic beverages that do not contain fruits or vegetables. These drinks may have been artificially carbonated and/or heat treated to make them shelf stable. Examples include soft drinks (sodas and iced tea), carbonated flavoured water, flavoured water, energy drinks, ready-to-drink dairy-free coffee and tea drinks, and shelf-stable non-dairy beverages (for example, almond and soy beverages).

Beverages or concentrates that are non-alcoholic, non shelf stable, and do not contain fruits or vegetables

Refers to non-alcoholic beverages that do not contain fruits and/or vegetables and have not undergone a heat treatment to destroy harmful microorganisms. Therefore, the product is not shelf stable. Examples include kombucha and non-dairy beverages that are not shelf-stable (such as refrigerated almond and soy beverages, and frozen concentrated mixes).

Snacks made from corn, rice or potatoes

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 made mostly from cocoa beans, whether they are fermented or not. Examples include cocoa powder, milk chocolate, dark chocolate, white chocolate, cocoa liquor, and green beans.

Candies, sweeteners, fillings and powdered dessert mixes

Refers to confectioneries and fillings that have been heated (for example, boiled) and possibly aerated. It also includes those that may not have been heated but treated with an acidic or alkaline substance. Examples include compressed lozenges, candy tablets, aerated confectioneries (marshmallows, nougat, taffy), boiled sweets, gummies, sweet fillings, powdered pudding, shelf stable custard and gelatin-based desserts, corn syrups, gums, molasses, and sugar.

Liquid ready-to-eat (RTE) products made with multiple foods that are not shelf stable

Refers to RTE refrigerated foods that are made from a mix of ingredients and contain less than 2% meat. These foods can be either cooked or uncooked and are in liquid form. They do not need any extra preparation before eating, except for thawing or gently heating (not cooking). This category does not include foods with more than 2% meat, or foods that are mainly dairy, egg, seafood, fruits, or vegetables. Examples include salad dressings requiring refrigeration, blended vegetables and grains soups (refrigerated), refrigerated pasta sauces like rosé or alfredo sauce, chilled bacon flavoured bean-based soup, drinkable meals made from grains, legumes, and vegetables with trace meat flavoring (refrigerated).

Non-liquid RTE products made with multiple foods that are not shelf stable

Refers to RTE refrigerated foods that are made from a mix of ingredients and contain less than 2% meat. These foods can be either cooked or uncooked and are in non-liquid form. They do not need any extra preparation before eating, except for thawing or gently heating them (not cooking). Examples include vegetarian sandwiches, chili containing less than 2% meat ingredients, pasta salads, hummus, couscous salads and vegetable stew with rice and a small amount of shredded chicken (under 2%). This category does not include foods with more than 2% meat, or foods that are mainly dairy, egg, seafood, fruits, or vegetables.

Liquid shelf stable RTE products that are made with multiple foods or for special diets

Refers to shelf-stable, RTE foods that are a mix of ingredients and contain less than 2% meat. These foods can be either canned (acid or low-acid) or shelf-stable RTE foods for special dietary use (FSDU), and are in liquid form. They do not need any extra preparation before eating, except for thawing or gently heating (not cooking).

Examples include canned vegetables soups containing pasta, and FSDUs that are stable at room temperature, including flavoured dairy-free protein drinks and meal replacement drinks that are shelf stable. This category does not include foods with more than 2% meat, or foods that are mainly dairy, egg, seafood, fruits, or vegetables.

Non-liquid, shelf stable RTE products that are made with multiple foods or for special diets

Refers to shelf-stable, RTE foods that are a mix of ingredients and contain less than 2% meat. These foods can be either canned (acid or low-acid) or dehydrated (by regular drying or freeze-drying), or shelf-stable RTE FSDUs and are in non-liquid form. They do not need any extra preparation before eating, except for thawing or gently heating (not cooking). Examples include canned macaroni and cheese, canned spaghetti, dehydrated meals, and shelf- stable FSDUs including soup mixes, meal replacement bars, protein cookies, and powdered dietary supplements.

This category does not include foods with more than 2% meat, or foods that are mainly dairy, egg, seafood, fruits, or vegetables.

Liquid products that are not RTE, not shelf stable, and are made with multiple foods or for special diets

Refers to non-shelf-stable, non-RTE foods that are made from a mix of ingredients and contain less than 2% meat, and non-RTE FSDUs, in liquid form. These foods require refrigeration or freezing and must be cooked before consumption. Examples include vegan egg substitutes (liquid) and meal replacement drinks. This category does not include foods with more than 2% meat, or foods that are mainly dairy, egg, seafood, fruits, or vegetables.

Non-liquid products that are not RTE, not shelf stable, and are made with multiple foods or for special diets

Refers to non-shelf-stable, non-RTE foods that are made from a mix of ingredients, contain less than 2% meat, and non-RTE FSDUs, in non-liquid form. These foods require refrigeration or freezing and must be cooked before consumption. Examples include simulated meat and poultry products, vegetarian prepared meals requiring refrigeration or freezing such as pizza, perogies, gnocchi, samosas, spring rolls, and par-boiled pasta, vegan egg replacers, frozen pasta, stir fried meals, and meal replacements. This category does not include foods with more than 2% meat, or foods that are mainly dairy, egg, seafood, fruits, or vegetables.

Powdered infant formula

Infant formula in powdered form that has been made using dry or wet mixing or a combined process and that has not been subjected to an ultra-high temperature (UHT) process to make it sterile for sale. These products should be mixed with water and/or milk before they are consumed.

Liquid infant formula, including ready-to-feed and concentrate

Refers to liquid infant formula products that are either concentrated (need to be mixed with water), or ready-to-drink. These products have undergone UHT processing to make them commercially sterile.

Fats & oils

Includes fats and oils obtained from plants. Examples include 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 (for example, 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 grain products without any egg- or dairy-based filling

Refers to grains and grain-based products that have or have not been baked, milled or dried using a mechanical or sun-drying process. These products do not contain any egg- or dairy-based fillings. Examples include dry cereal grains, flour, dried pasta/noodled, breakfast cereals, granola bars, biscuits, cookies, soft cookies, sliced bread, baguette, corn tortillas, and flour tortillas.

Grain products that are not shelf stable

Refers to non-RTE food products made from grains that must be kept refrigerated. Examples include fresh pasta, three cheese fresh ravioli, and cookie dough.

Grain products with filling added after baking

Refers to RTE grain products that have egg- or dairy-based fillings or toppings added after baking. These products may require refrigeration. Examples include cream-filled puff pastries, chocolate éclairs, Napoleons, cream pies, profiteroles, cream-filled cakes, and muffins with cream cheese icing.

Grain products with filling added before baking

Refers to RTE grain products that have fillings made with or without egg or dairy ingredients and these fillings are cooked with the product. These products may require refrigeration. Examples include fruit pies/cakes, muffins with a fruit filling, baked cheesecake and custard tart.

Flavours and condiments

Includes gravy, mayonnaise, mustard, soya sauce, salt, pepper, Worcestershire sauce, vinegar, nutritional yeast.

Spices and dried herbs

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 and 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). This group does not include nut-based beverages like almond milk.

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. This group does not include plant-based milks.

Foods not otherwise listed

Refers to food products 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-RTE fish (excludes shellfish)

Refers to fish products (not including shellfish) that are not intended for direct consumption.

These products require a treatment designed to kill harmful pathogens (for example, cooking) before consumption. This includes products that need desalting and rehydrating before consumption. Examples include:

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 before eating (for example, heavily salted finfish)

Fish products processed for raw consumption (excludes shellfish and cold smoked fish)

Refers to fish products that are intended to be consumed raw. These products have not been heated to high temperatures or treated in any way to ensure pathogens are reduced to a safe level (for example, fermentation, salting, drying). This does not include shellfish and cold smoked fish. Examples include sushi and sashimi.

RTE heat processed fish (excludes hot smoked fish)

Refers to fish products (excluding hot smoked fish) that have undergone a heating/cooking step to make them RTE but have not gone through a commercial sterilization process. This includes all fish species. Examples include:

RTE pasteurized frozen crab
RTE cooked frozen shrimp
RTE cooked and frozen fish balls
RTE pasteurized caviar
RTE imitation crab

RTE canned fish

Refers to fish products that have gone through a commercial sterilization process to make the product commercially sterile. This includes all fish species. Examples include RTE canned salmon, RTE canned oysters, and RTE bottled clams.

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 that have not been heated, but that are instead fermented, pickled, spiced, marinated, dried or salted and dried. These processes are applied to ensure the product is safe for consumption, making them RTE by changing their level of acidity (pH), salinity or water activity. This does not include shellfish or products that have been heated. Examples include RTE fermented fish products, RTE marinated fish, and RTE pickled herring.

RTE hot or cold smoked fish (excludes shellfish and crustaceans)

Refers to fish products (not including shellfish and crustaceans) that have been hot or cold smoked making them RTE. This includes only hot-smoked and cold-smoked fish products that have been sliced.

Shellfish – "Live", "Non-RTE ", "RTE raw", "RTE fermented, pickled, spiced, marinated, salted, dried, or salted and dried (safety parameters)" (includes only shellfish, not subject to heat treatment)

This includes shellfish products from the mollusc family having a 2-part shell (bivalve) and a carnivorous marine mollusc of the Gastropoda class, and any of their products. This group refers only to live shellfish, non-RTE shellfish, RTE raw shellfish, and RTE fermented, pickled, spiced, marinated, salted, dried, or salted and dried shellfish. This does not included heat treated RTE shellfish products and RTE canned shellfish. Examples include live oysters, RTE raw oysters, non-RTE clams (for example, shucked clams), and marinated mussels.

Other fish and seafood

Refers to all other fish products and fish by-products that are not included in the other fish categories. Examples include fish powder, krill oil, and fish milt.

Farmed/from aquaculture

This refers to fish/shellfish produced in aquaculture (farmed).

Wild caught

This refers to fish/shellfish caught in the wild (not farmed).

Species subjected to histamine production

This refers to fish species that can produce high levels of histamine such as scombroid fish and fermented and/or enzyme ripened fish products (for example, anchovies, anchovy paste, and fish sauce). Examples include all scombroid fish species, such as mackerel, tuna (canned, fresh, and frozen), mahi-mahi, sand lance, scad/jacks/horse, saury, bluefish, herring, sardine, amberjack, and anchovy.

Species subjected to environmental contaminants (large, predatory or carnivorous)

Refers to older and larger specimens of some predatory species that may accumulate undesirable levels of contaminants from naturally occurring elements (for example, mercury and lead). These species are also more susceptible to the accumulation of industrial chemicals (for example, PCBs). Examples include swordfish, shark, escolar, orange roughy, marlin, and tuna (canned, fresh, and frozen).

Tropical reef species subject to marine toxins

Refers to tropical reef species. Examples include snapper, grouper, barracuda and parrotfish.

Shellfish species subject to marine toxins

Refers to molluscs having a 2-part shell (bivalve) and carnivorous marine molluscs of the Gastropoda class, and any of their products. Examples include edible species of oysters, clams, mussels and scallops (except for the adductor muscle), and predatory gastropod molluscs.

Farmed fish species (other than salmonids, shellfish and crustaceans)

Refers to fish produced in aquaculture (farmed fish). This does not include salmonids, shellfish, and crustaceans. Examples include Atlantic halibut, sablefish (black cod), cod, and tilapia.

Farmed crustaceans

Refers to crustaceans produced in aquaculture (farmed crustaceans). Examples include lobsters grown in pens or holding ponds.

Farmed salmonids

Refers to salmonids produced in aquaculture (farmed salmonids). Examples include Atlantic salmon, Chinook salmon, rainbow trout, "Steelhead" rainbow trout, Arctic charr, and speckled trout.

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 and poultry products: 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-RTE comminuted meat (for example, ground, finely textured, chopped, mechanically separated, flaked or minced): Refers to any meat product that has been ground, comminuted, finely textured, chopped, mechanically separated, flaked or minced. Examples include mechanically separated chicken, beef burgers or patties, and ground pork.
Raw non-RTE non-intact meat (for example, tenderized or injected): Refers to a cut of meat that has been worked on to make it softer, by modifying its internal structure (that is, tenderized or injected). Examples include injected boneless chicken breast, and mechanically tenderized meat.
Raw non-RTE intact meat (for example, carcasses or intact raw meat cuts): Refers to a cut of meat or carcass that has not been modified (that is, its structure is untouched).
Raw non-RTE offal or meat by-products: Includes blood, brain, heart, kidney, liver, pancreas, spleen, thymus, tongue, and tripe. It does not include meat flesh.
RTE cooked meat: Refers to meat products that have been heated enough to kill harmful microorganisms and their toxins, and to stop the growth of pathogenic bacteria. These products do not require further preparation before consumption, except for thawing or heating to warm the product without cooking. Examples include ham, creton, cooked meat pies, and fully cooked chicken nuggets.
RTE dried cured meat: Refers to meat products that have gone through a dry-curing process strong enough to kill harmful microorganisms and their toxins, and to stop the growth of pathogenic bacteria. These products do not require further preparation before consumption, except for thawing or heating to warm the product without cooking. Examples include prosciutto, jambon serrano and beef jerky.
RTE dried fermented meat: Refers to meat products that have gone through a dry fermentation process strong enough to kill harmful microorganisms and their toxins, and to stop the growth of pathogenic bacteria. These products do not require further preparation before consumption, except for thawing or heating to warm the product without cooking. Examples include salami, fuet, saucisson sec, and summer sausage.
RTE canned (commercially sterile) meat: Refers to meat products that have undergone a process of commercial sterilization, such as canning. Examples include soups containing 2% or more meat ingredients, canned flakes of chicken, and corned beef.
Meat products processed for raw consumption: Refers to meat products that are intended to be consumed raw (no further preparation). They are usually finely sliced or minced. These products have not undergone a heat treatment or processing to render them safe for consumption such as fermentation, salting or drying, and are therefore in a raw state. Examples include tartare and carpaccio.
Other meat products: Any other meat product not included in the above categories. This includes powdered or dehydrated products, broth, tallow, fat, extracts, and flavours.

Dairy

Aging cheese: Aging cheese (also known as ripening) is a process in cheesemaking involving natural or added agents (like bacteria, enzymes from the milk and lactic culture, rennet, lipases, moulds or yeasts, or environmental contaminants), which result in complex physical, chemical and microbiological changes in the final product. These changes define the flavour and texture of the cheese, differentiating the many varieties. The duration depends 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: Refers to coagulated milk curds separated from whey and made from pasteurised milk. Examples include cheddar, mozzarella, and cottage cheese. This definition does not include blue and surface ripened cheese.
Blue cheese or surface ripened cheese made with pasteurized milk: Refers to coagulated milk curds separated from whey and made from pasteurised milk. In addition, the product is internally and/or surface ripened with a microbial culture. Examples include blue veined cheese, mold ripened cheese, and washed rind cheese.
Firm/hard cheese and blue cheese/surface ripened cheese aged less than 60 days and made with unpasteurized milk: Refers to coagulated milk curds separated from whey and made from unpasteurised milk. In addition, the product may or may not be internally and/or surface ripened with a microbial culture (for example, blue veined, mold ripened or washed rind) and was 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: Refers to coagulated milk curds separated from whey and made from unpasteurised milk. In addition, the product may or may not be internally and/or surface ripened with a microbial culture (for example, blue veined, mold ripened or washed rind) and was aged for 60 days or more.
Soft and semi soft cheese made with unpasteurized milk: Refers to coagulated milk curds separated from whey and made from unpasteurized milk. In addition, the product may or may be internally or surface ripened with a microbial culture and was aged for either more than or less than 60 days.
Cultured dairy products: Includes crème fraîche, kefir, sour cream, yoghurt.
Dairy drinks – thermally processed dairy products requiring refrigeration: These are dairy drinks, not shelf stable, that have undergone a thermal process which renders the product as phosphatase negative. They require refrigeration to maintain product safety.
Dairy drinks – thermally processed dairy products that are shelf stable: These are shelf stable dairy drinks that have undergone a thermal process sufficient to render the products commercially sterile. These drinks are also 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 succulent fruits with a delicate texture that are members of the Rosaceae plant family, subfamily Pomoideae (fruits with a 'core' of several small seeds surrounded by an edible layer of flesh and covered by a tough membrane). These fruits have not undergone any process other than cleaning, sanitation, classification and/or packaging. This group includes:

citrus fruits (for example, oranges, lemons and pomelos)
tropical fruits (for example, papayas, pineapples, mangoes, avocados, kiwis and granadillas)
stone fruits (for example, peaches, plums, olives and cherries)
pome fruits (for example, apples, pears and quinces)

Minimally processed fresh-cut tender flesh and pome fruits

Refers to succulent, delicate, raw, fresh-cut fruits that are members of the Rosaceae plant family, subfamily Pomoideae (fruits with a 'core' of several small seeds surrounded by an edible layer of flesh and covered by a tough membrane). These fruits have been washed, peeled, sliced, chopped or shredded before packaging for sale and do not require further preparation before consumption, except for the potential addition of dressing or seasonings by the end user. This group includes:

citrus fruits (for example, oranges)
tropical fruits (for example, pineapple, mango, avocado)
stone fruits (for example, peaches, plums, olives)
pome fruits (for example, apples, pears)

Whole fresh berries and small fruits

Refers to small, pulpy fruits that are typically rounded and brightly coloured, do not have a stone or pit (although many pips or seeds may be present) and have not undergone any process other than cleaning, disinfection (for example, chlorine, ozone or citric acid), classification and/or packaging. This group includes:

berries (for example, strawberries, blueberries and currants)
vine fruits (for example, grapes)

Minimally processed fresh-cut berries and small fruits

Refers to raw, small, pulpy fruits that are typically rounded and brightly coloured, do not have a stone or pit (although many pips or seeds may be present), have been washed, peeled, sliced, chopped or shredded before packaging, and do not require further preparation before consumption except for the potential addition of dressing or seasonings (for example, sliced strawberries). This group includes berries (for example, strawberries and blueberries) and vine fruits (for example, grapes).

Whole fresh fruiting, roots, seeds and stem vegetables

fruiting vegetables that produce seeds inside the edible portion (for example, peppers, pumpkins, tomatoes, cucumbers and courgettes)
bulb and root vegetables, where the edible portion is grown underground (for example, garlic, carrots, radishes and ginger)
seeds and stems (for example, celery, asparagus, corn, beans, peas, snow peas and bean sprouts)

Minimally processed fresh-cut fruiting, roots, seeds and stem vegetables

Refers to raw, fresh-cut vegetables that have been washed, peeled, sliced, chopped or shredded before packaging for sale. They do not require further preparation before consumption except for the potential addition of dressing or seasonings. They must also belong to 1 of the following groups:

fruiting vegetables that produce seeds inside the edible portion (for example, peppers, pumpkins, tomatoes, cucumbers and courgettes)
bulb and root vegetables, the edible portion of which is grown underground (for example, garlic and carrots)
seeds and stems (for example, celery, beans and peas)

Whole fresh flowering vegetables and leaves of root vegetables

flowering vegetables (for example, broccoli, cabbage and radicchio)
the leaves of root vegetables (for example, radish, beet and carrot greens)

Minimally processed fresh-cut flowering vegetables and leaves of root vegetables

Refers to raw, fresh-cut vegetables that have been washed and/or peeled, sliced, chopped or shredded before packaging for sale. They do not require further preparation before consumption, except for the potential addition of dressing or seasonings. The edible portion must belong to 1 of the following groups:

flowering vegetables (for example, broccoli, cabbage and radicchio)
the leaves of root vegetables (for example, radish, beet and carrot greens)

Whole fresh leafy vegetables

Refers to fresh vegetables that have not undergone any processing other than cleaning, disinfection (for example, with chlorine, ozone or citric acid), classification and/or packaging. The edible portion of these vegetables is the leaf (also known as 'leafy greens' or 'leafy vegetables'). Examples include lettuce, spinach, spring onions, kale, and microgreens.

Minimally processed fresh-cut leafy vegetables

Refers to raw, fresh-cut vegetables that have been washed, peeled, sliced, chopped or shredded before being packaged for sale. They do not require further preparation before consumption, except for the potential addition of dressing or seasonings. The edible portion is the leaf (also known as 'leafy greens' or 'leafy vegetables'). Examples lettuce, spinach, spring onions, kale, and microgreens.

Whole fresh leafy herbs

Refers to the leafy green or flowering parts of fresh herbs that have not undergone any processing other than cleaning, disinfection (for example, with chlorine, ozone or citric acid), classification and/or packaging. Examples include parsley, basil, chives, thyme, and fresh bay leaves.

Minimally processed fresh-cut leafy herbs

Refers to the fresh, raw, leafy green or flowering parts of a herb that have been washed, peeled, sliced, chopped or shredded before being packaged for sale. These herbs do not require any further preparation before consumption, except for the potential addition of dressing or seasonings. Examples include parsley, basil, chives, thyme and fresh bay leaves.

Whole fresh fungi

Refers to the fleshy, spore-bearing fruiting body of a fungus (that is, a mushroom), which is typically produced above ground in soil or on material the fungus is feeding on. The product has not undergone any process other than cleaning, disinfection (for example, with chlorine, ozone or citric acid), classification and/or packaging. Examples include cremini or shiitake mushrooms.

Minimally processed fresh-cut fungi

Refers to the raw, fleshy, spore-bearing fruiting body of a fungus (that is, a mushroom), which is typically produced above ground in soil or on material the fungus is feeding on. These mushrooms have been washed, peeled, sliced, chopped or shredded before packaging for sale and do not require further preparation before consumption, except for the potential addition of dressing or seasonings (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: Refers to liquid eggs that have been pasteurized sufficiently to inactivate any harmful pathogen that is actively growing. They do not require further preparation before consumption, but are typically cooked beforehand.
Dried egg products: Liquid eggs that have been dried, such as egg powder.
Other egg products: Includes any egg products not listed above that contain at least 50% egg. Examples include boiled eggs and omelettes.

Processed fruit or vegetable products

Dried fruits: Refers to fruits that have been dehydrated. Examples include dried plum, and dried mango.
Canned fruits: Refers to fruits that are canned or have gone through a commercial sterilization, including those in hermetically sealed containers. Examples include canned pears and canned pineapple.
Frozen fruits: Refers to fruits that have undergone a freezing process. Examples include frozen blueberries and frozen strawberries.
Pickled fruits: Refers to fruits that have been fermented in brine in the absence of oxygen, or immersed in vinegar, to extend its shelf life. Examples include pickled peaches and pickled olives.
Fruit juices: Refers to a drink or beverage made by extracting or pressing the natural liquid contained in fruit. Examples include refrigerated, pasteurised, concentrated and frozen apple, grape and orange juice.
Other processed fruit products: Refers to all other processed fruits not included in the other subcategories of processed fruits. Examples include jams and jellies.
Dried vegetables: Refers to vegetables that have been dehydrated. Examples include dried mushrooms.
Canned vegetables: Refers to vegetables that are canned or have gone through a commercial sterilization, including those in hermetically sealed containers. Examples include canned beans and canned corn.
Frozen vegetables: Refers to vegetables that have undergone a freezing process. Examples include frozen cauliflower and frozen green peas.
Pickled vegetables: Refers to vegetables that have been fermented in brine in the absence of oxygen, or immersed in vinegar to extend its shelf life. Examples include pickled radishes and gherkins.
Vegetable juices: Refers to a drink or beverage prepared mainly from mixed vegetables. Common juices include carrot juice, tomato juice and turnip juice.
Other processed vegetable products: Refers to all other processed vegetables not included in the other subcategories of processed fruits. Examples include jams and jellies.

Maple and maple products

Pure maple: Refers to the product obtained exclusively by concentrating the sap of trees of the genus Acer, or by concentrating maple syrup. Examples include maple syrup and maple butter.
Other maple products: All other products that do not contain only pure maple.

Honey and honey products

Pure honey: Refers to the natural sweet substance produced by honey bees from the nectar of plants, secretions from living plant parts, or excretions from insects that feed on living plant parts. The bees collect this substance, transform it by combining it with other substances of their own, and then deposit, dehydrate, store, and leave it in honeycombs to ripen and mature. Pure honey must not contain any other food ingredients, including food additives.
Other honey products: All other products that do not contain only pure honey.

Operational activities

Total volume of product(s) that is domestically distributed: Refers to the total volume of food that an establishment produces, processes or imports for distribution, sale or trade in Canada. It should also include any food sent to another establishment for further processing.
Note: If any food is returned to the establishment after being further processed or treated, count it only once when calculating the total volume distributed.
Total volume of product(s) that is prepared for export: The exporting establishment (the entity responsible for export) must report the volume of product that is prepared for export. This refers to the volume of food prepared for shipment to a foreign country(ies) and should include products that may pass through a warehouse before leaving Canada.
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 then is distributed, sold or traded by an establishment in the Canadian market.
Note: The volume of products re-entering an establishment after being further processed or treated in a different establishment should only be considered once in the calculation. This question also applies to meat cold storages that only freeze and/or thaw pre-packaged meat and poultry products, and to dairy establishments that only age pre-packed cheese.
Total volume of product(s) that is stored, graded, packaged or labelled then exported: The exporting establishment (the entity responsible for export) must report the volume of product that is exported. This refers to the volume of food that has been stored, graded, packaged or labelled before shipping to a foreign country(ies). This includes products that go through a warehouse.
Note: The export volume question also applies to meat cold storages that only freeze and/or thaw pre-packaged meat and poultry products, and to dairy establishments that only age pre-packed cheese.
Vulnerable sub-population: Refers to the group(s) that may be more susceptible to the adverse health effects of consuming contaminated food. It includes seniors, pregnant women, infants, people with food allergies and those with weakened immune systems.
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 (2023): Categorization of RTE products based on their health risk, as classified in the Policy on Listeria monocytogenes in RTE foods (Health Canada, 2023). 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 cutting, slicing, dicing, shredding or grinding food products, which industry performs either manually using hand saws, knives and electric saws, or by automated equipment.
Pathogen-lethality / inactivation step: Refers to any treatment or processing used to inactivate or reduce the levels of viable harmful 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): Refers to a non-thermal food processing technology where the food, that is packaged in flexible containers, is subjected to high hydrostatic pressures transmitted by water. This process can be used to enhance the microbiological safety of food products, such as cooked processed meat, raw meat and fresh juices. If applied at the establishment, the process must be properly validated to help reduce or remove microbial hazards.
Note: Where high pressure processing is performed in 1 establishment but the product is returned to another establishment before distribution, both establishments can report this additional process. This applies to high-pressure processing only.
Carcass steam pasteurization of meat and poultry products: This technology is used on animal carcasses (mainly in the beef industry) to control or reduce the number of harmful microorganisms. This process involves passing freshly slaughtered carcasses through a chamber where they are exposed to hot steam, followed by a cooling step.
Modified atmosphere packaging (MAP): Refers to a processing technique that modifies the proportion of gases within a permeable or impermeable package in order to extend the shelf life of fresh or minimally processed foods. Only gas-injected packaging (controlled atmosphere) is considered an additional process/treatment that significantly mitigates the risk to food safety. Compared to vacuum packaging, this type of packaging further stabilises microbial growth. Therefore, vacuum packaging is not considered an additional process for the purposes of the ERA model assessment.
Use of antimicrobials to control foodborne pathogens: Refers to the intervention approved by Health Canada to suppress or limit the growth of microorganisms in food products. Substances used for this purpose include processing aids and food additives.
Irradiation of food products approved by Health Canada: This is a treatment approved by Health Canada, in which food is exposed to low levels of ionising radiation (gamma rays, high-energy electrons or X-rays). When applied under approved conditions, it reduces the number of microorganisms, especially pathogens. It also prevents food degradation and prolongs shelf life.
Post-packaging thermal processes: Refers to the thermal treatment of food in its final container or package, resulting in a RTE product that requires refrigeration or freezing to preserve it. These processes can enhance the microbiological safety of food products. Examples include cooked meat in a bag and pasteurised caviar.

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