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Evaluating the food safety systems governing the production of pork and poultry meat and meat products for export to Canada

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Abbreviations and special terms used in the report

AFSVSPP:

Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection - CCA in Slovenia for animal health and food processing

AP:

Action Plan

AV:

Authorized Veterinarian

CA:

Competent Authority

CAR:

Corrective Action Request/Report

CB:

Control body

CCA:

Central Competent Authority

CCP:

Critical Control Point

CN:

close-out note

CVO:

Chief Veterinary Officer

DG:

Director General

DG SANTE:

European Commission Directorate General for Health & Food Safety

DGSRPVS:

General Directorate of Sustainable Rural Development and Veterinary Medicine - CCA in Greece responsible for animal health and slaughter plants

CFIA:

Canadian Food Inspection Agency

E. coli:

Escherichia coli

EC:

European Commission

EFET:

Hellenic Food Authority - CCA in Greece responsible for processing establishments

EU:

European Union

FBO:

Food Business Operator

FVO:

European Commission Directorate General for Health & Food Safety - former Food and Veterinary Office

GHP:

Good Hygiene Practices

GMP:

Good Manufacturing Practices

GVI:

General Veterinary Inspectorate - CCA in Poland for meat inspection

HACCP:

Hazard Analysis and Critical Control Point

JMC:

Joint Management Council

OIE:

World Organization for Animal Health

OV:

Official veterinarian

POE:

Port of Entry

MA:

Ministry of Agriculture

MH:

Ministry of Health

MS:

European Union Member States

MOP:

Meat Hygiene Manual of Procedures

RTE:

Ready to Eat

Salmonella:

Salmonella spp.

SOP:

Standard Operating Procedures

SSOP:

Sanitation Standard Operating Procedures

VETI:

Inspection control database

VI:

Veterinary Inspector

VIC:

Veterinarian in Charge

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