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Archived - Annex C: HACCP Based Slaughter Inspection Program (HIP) for Swine
1.0 Definitions

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Acceptance Quality Limit (AQL)
A percentage value assigned to the level of undetected defects that are present in a production lot based on a statistical method of analysis.
Corrective Action
Action(s) taken by the operator to return conditions to normal.
Correlation Testing
Simultaneous product performance testing conducted jointly but independently by the CFIA and the plant operator to determine if results are being scored and recorded with similar interpretation. These may be randomly scheduled or unscheduled tests initiated by the CFIA.
Defect / Attribute
A defined set of food safety and other carcass defect conditions which occur on the carcass or its portions as a result of manufacturing conditions or practices during the live handling, slaughtering, and/or dressing operations, or which occurs as a disease process in the live animal.
HIP certified CFIA Inspector (VM or EG) who performs duties and takes action on behalf of the Veterinarian in Charge (VIC) in accordance with his/her written instructions.
Final Carcass Approval Area
The area between the CFIA carcass inspection station and the held rail return switch to the main line where all carcasses receive CFIA final assessment and are released as approved carcasses.
Finished Product Standards (FPS)
A defined level of food safety and other carcass defects including manufacturing and/or pathological defects that a carcass or its portions shall be free of in order to comply with the standard.
Food Safety Defects: Category I (FS I)
Any visible spillage of gastro-intestinal contents or milk onto the exposed surfaces of the carcass.
Food Safety Defects: Category II (FS II)
Any visible condition on a carcass that is associated with a pathological disease condition.
The International Organization for Standardization and its associated Quality Assurance rules, standards and sampling plans.
Line Speed
The continuous movement of carcass locations to ensure empty locations are counted along the main carcass rail is stated as the gross uninterrupted speed calculated over a 60 minutes period past a fixed point and shall not be calculated on the net number of carcasses dressed per hour.
A defined period of product manufacturing limited to either ½ hour or 1 hour.
Other Carcass (OC) Defects
Those defects that may appear on a carcass that do not pose an immediate or direct food safety risk to the consumer but do fail to meet acceptable criteria for food wholesomeness, suitability and/or regulatory standards.
Process Action
A course of action(s) which identifies and corrects non conformities at one or more locations in a process such that the product(s), process(es), procedure(s) or condition(s) are returned to minimum standards of compliance.
A test that is repeated one or more times on the same sample set.
The reprocessing of an identified production lot/sample set or product unit to correct the condition(s) causing the non-conformance(s) such that all affected product conforms to prescribed minimum standards when the reprocessing is complete.
Sample Set
A statistically determined number of production units that are randomly selected from a defined population and used to represent the overall performance characteristics of that group.
Sampling Plan (ISO 2859-1)
A standardized table prescribing specific sample sizes or sets that may be used to statistically evaluate product performance over a defined period of manufacturing activity.
Statistical Process Control (SPC)
A statistical quality assurance tool used to evaluate and control one or more process steps during the manufacturing procedure.
Zero Tolerance Defect
An unacceptable pathological defect or manufacturing defect for which there is no prescribed tolerance.
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