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Archived - Chapter 2 – Guidelines for the Applicant/Operator to the Registration of an Establishment and Licensing of an Operator
2.1 Glossary of Terms

This page has been archived

This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

Assigned Responsible Inspector:

local CFIA inspector assigned to assess regulatory compliance (Inspecteur responsable désigné)

CFIA:

the Canadian Food Inspection Agency (ACIA)

CoA:

Center of Administration (Regulatory Permissions and Registration Office) (CdA – Centre d'administration)

Director:

the Director designated by the President of the Agency as defined by the Meat Inspection Regulations, 1990 (Directeur)

Establishment:

any place in which animals are slaughtered or meat products are prepared, packaged, labelled, or stored as defined by the Meat Inspection Act (Établissement)

HACCP Plan:

a hazard analysis critical control points plan that is prepared in accordance with the FSEP Manual for a process or product and that specifies, in respect of the process or product, all the hazards, critical control points, critical limits, monitoring procedures, deviation procedures, verification procedures and records; (plan HACCP)

Inspector:

a person designated as an inspector pursuant to subsection 12(1) of the Meat Inspection Act (Inspecteur)

Licence:

a Licence to Operate a Registered Establishment under the Meat Inspection Act and the Meat Inspection Regulations, 1990 (Agrément d'exploitant)

List of Federally Registered Meat Establishments and their Licenced Operators:

refers to the Register of Establishments of the Agency and the Register of Operators (Liste des établissements de transformation des viandes agréés par le gouvernement fédéral et de leurs exploitants agrees)

OGE:

Operational Guidance and Expertise (OOE)

Operator:

a person who is licensed to operate a registered establishment as defined by the Meat Inspection Regulations, 1990 (Exploitant)

Person:

includes any individual, corporation, partnership or organization as defined by the Meat Inspection Act (Personne)

RCI:

Regional Chief Inspector (Inspecteur en chef régional)

Registered:

registered under the authority of the Meat Inspection Act and the Meat Inspection Regulations, 1990 (Agrément d'établissement)

Scheduled Work Shift Document:

Formerly known as the Work Shift Agreement (Document sur la période de travail établie)

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