The term "clothing" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "receiving" of the food animals in the context of animal welfare provisions under the SFCR refers to the licence holder's responsibilities for the animals that are received for slaughter begins the moment the truck with the food animals or containers of food animals arrives at the gates of the premises of the establishment identified in the licence. Programme de contrle (en ce qui a trait aux, tourdissement sous Atmosphre Contrle (EAC), Dispositifs servant diriger ou dplacer l'animal, Document d'information sur l'animal pour alimentation humaine, Manipulation (en ce qui a trait au bien-tre des animaux), Analyse des risques et matrise des points critiques, Tuer l'animal sans cruat (en ce qui a trait au bien-tre des animaux, Produit de viande en quantit ngligeable, Terrain qui fait partie de l'tablissement, Entretenir et entretien (en ce qui a trait , Nom et principal lieu d'affaires de la personne par qui ou pour qui l'aliment a t fabriqu, conditionn, produit, entrepos, emball ou tiquet, Programme de salubrit des aliments la ferme, Dispositifs physiques ou d'autres moyens efficaces, Programme de gestion post mortem des dfauts, Produit de fruits ou de lgumes transforms, Restaurant ou une autre entreprise similaire, Expdier ou transporter d'une province ou un territoire un autre, Entrepose et manipule un produit de viande comestible dans son tat d'importation, Vrificateur tiers du bien-tre des animaux, Vtrinaire avec autorit de supervision, Section 2 Application of Regulatory requirements: Preventive Controls, Fundamentals of the Post Mortem Defect Management Program, Fundamentals of the Post-Mortem Examination Program, Volume 2 of the Standards of Identity Document, Volume 4 of the Standards of Identity Document. The phrase "facility or conveyance" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Examples of lot code include, production date, best before date, establishment number, or SFC licence number. Kosher foods are foods that conform to the Jewish dietary regulations of kashrut (dietary law), the Jewish dietary law is primarily derived from Leviticus 11 and Deuteronomy 14:1-21. Halal animal slaughter and production are done in accordance to Islamic law. HALAL: This is an Arabic term which means permissible or lawful in Islam. These are heat specific in that the process temperature has to have been attained to result in the colour change. This article provides an overview of Halal i.e. In general terms, "physical or other effective means" when used in Part4 Preventive Controls of the SFCR, in relation to the separation of incompatible activities, refers to the separation by time, space, or preparation practices. In Islamic law, dhabah (Arabic: ) is the prescribed method of slaughter for halal animals. The term "to preserve" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Halal is the Arabic word for lawful and references Islamic foods, dietary guidelines, ingredients, and slaughter practices in the modern world. The Safe Food for Canadians Regulations define "egg" as meaning "an egg of a domestic chicken of the species Gallus domesticus or, in respect of a processed egg product, means that egg or an egg of a domestic turkey of the species Meleagris gallopavo. "(a) the name of the food that is printed in boldface type, but not in italics, in the Standards of Identity Document; (b) the name of the food that is printed in boldface type, but not in italics, in a provision of the Food and Drug Regulations; or, (c) in any other case, the name by which the food is generally known or a name that is not generic and that describes the food.". (c) spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives; (d) agricultural chemicals, other than those listed in the tables to Division 16, (e) food packaging materials and components thereof; and, (f) drugs recommended for administration to animals that may be consumed as food. Jhatka, or Jhataka or chatka (jhk IPA: [tk]), is the meat from an animal killed instantly, such as by a single strike of a sword or axe to sever the head within the Sikh religion. Halal Foods (Permitted Foods) Halal food is that which adheres to Islamic law, as defined in the Quran.The Islamic form of slaughtering animals or poultry, dhabiha, involves killing animals through a cut to the jugular vein, carotid artery, and windpipe. Scottish perspective on news, sport, business, lifestyle, food and drink and more, from Scotland's national newspaper, The Scotsman. The double-edged pointed knife is prohibited. The term "import" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Safe Food for Canadians Act defines "conveyance" as meaning "a vessel, aircraft, train, motor vehicle, trailer or other means of transportation, including a cargo container.". In general terms, "package" refers to placing a food in an inner or outer receptacle or covering, including a wrapper or confining band. However, in practice, as a very long sharp knife is used, in cattle the soft tissues in the neck are sliced through without the knife The abattoir must follow their standards for cleanliness. Sanctuaries. In general terms, "retail" refers to the sale of food to consumers for consumption. End the cage age. The Traceability requirements in Part5 of the Safe Food for Canadians Regulations define "plain text" as meaning "data that is not encrypted and whose semantic content is available.". Baltimore breaking news, sports, weather and traffic from the Baltimore City Paper The term "retail" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Additional terms are also included and have generally been defined using their ordinary meaning. The verb "to package" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "intraprovincial trade" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "protective covering" when used in Part4 Preventive Controls of the SFCR refers to items used to protect and cover the body or clothing. In general terms, "primary production" refers to the growing, cultivation, picking, harvesting, collection or catching of food. The term "controlled atmospheric stunning" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "sound construction" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Humane killing must be by an approved method, such as acceptable stunning methods that result in the death of the animal, for example penetrative captive bolt. Note: This can include figures, graphs, records, pictures or videos. The term "verification" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). ", The Safe Food for Canadians Regulations define "food additive" as meaning "has the same meaning as in section B.01.001(1) of the Food and Drug Regulations. In addition, for fresh fruits or vegetables (FFV), the lot code may also be the harvest date, grower identification number, GPS coordinates, growing region* or any other code that may be used for traceability purposes. Join us! In general terms, "lesion" when used in Part4 Preventive Controls of the SFCR, refers to a region in an organ or tissue which has suffered damage through injury or disease. The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "agronomic input" as meaning "an input that is used in growing of fresh fruits or vegetables, and includes agricultural chemicals, biological controls, pollinators, commercial fertilizers, compost, compost tea, green manure, manure, mulch, row covers, soil amendments and pulp sludge.". In general terms, "self- audit" refers to a self or internal or first party audit conducted by employees of the slaughter establishment. The term "noxious" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "corrective action" when used in Part4 Preventive Controls of the SFCR, refers to the actions taken to address a deviation from a preventive control plan. process with the requirements set by the competent halal authority. The Safe Food for Canadians Regulations defines "container" as meaning "an outer receptacle or covering that is used or to be used in connection with a food. The term "inedible" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The terms "maintain" and "maintenance" are not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). ", The Safe Food for Canadians Regulations define "prepackaged", in respect of a food, as meaning "packaged in a container in the manner in which the food is ordinarily sold or used or purchased by a person, and includes consumer prepackaged.". I'm a Celebrity. In that context, the following foods are not considered a meat product as they include an insignificant quantity of meat: The Safe Food for Canadians Act defines "inspector" as meaning "a person designated under subsection 13(3) of the Canadian Food Inspection Agency Act or paragraph 9(2)(b) of the Canada Border Services Agency Act as an inspector for the purposes of this Act. The Safe Food for Canadians Regulations define "tray", in respect of eggs, as meaning "a package, other than an egg carton, that is capable of containing not more than 30 eggs in separate compartments.". ", The Safe Food for Canadians Act defines "grade name" as meaning "a prescribed name, mark or designation of a food commodity. Digital Journal is a digital media news network with thousands of Digital Journalists in 200 countries around the world. In general terms, "carcass parts" refers to parts from dressed carcasses. Current passing through the heart produces an immediate cardiac arrest that also leads shortly to unconsciousness and death; therefore, electrical stunning methods can be either reversible or irreversible depending on the equipment and operational parameters used. In general terms, "sample of a shipment", in relation to food animals received in crates or cages as part of a truckload/shipment, refers to a number that sufficiently represents the whole shipment to ensure that food safety, reportable disease and animal welfare conditions will be detected if present in the shipment. The term "rejection" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "wild game animal" refers to a ruminant, porcine or bird that lives in the wild and that is slaughtered by means of hunting and reflects the meaning of "game animal" in the SFCR. In general terms, "carry on business" when used in Part2 Trade of the SFCR refers to conducting activities related to the import of the food identified on the licence. Stop live exports. In general terms, "manipulated" when used in Part5 Traceability of the SFCR, refers to the ability to alter, edit, or move electronic data using standard commercial software. Also referred to as wild game animal in guidance documents. It does not include a balut. Cheese containing 3% or less of added meat product provided: the meat utilized in the cheese originates from a licence holder or its foreign equivalent; a statement on the label of the cheese reflects the origin of the meat product; and, the cheese containing the meat product was prepared by a licence holder or its foreign equivalent, Foods, other than meat products, fried in animal fat, Potato-based foods such as perogies containing not more than 3% meat products, Fish products in which the only meat product is rendered animal fat, Capsules, tablets and retail size containers of liquid and powder-concentrates, containing meat or meat by-products, that are intended and labelled for sale as pharmaceuticals or pseudopharmaceuticals rather than as food products, Foods containing 2% meat product or less other than (g), calculated on the basis of the cooked weight of the meat product, the nature and extent of an issue or complaint; and, if the food in question presents a risk of injury to human health or does not meet the requirements of the, (a) gelatin, bone meal, collagen casing, hydrolyzed animal protein, monoglycerides, diglycerides or fatty acids; or, (b) any food that contains a meat product in an, 'by whom' refers to the person who manufactured, prepared, produced, stored, packaged or labelled. The term "wild game animal " is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "reclaimed water" when used in the context of Part4 Preventive Controls of the SFCR refers to water that has been removed from a food and that is intended to be re-used in the establishment where food is prepared. In general terms, "animal welfare audit" refers to the on-site inspection or examination of specific slaughter activities in the establishment that have an impact on animal welfare of the food animals. The Safe Food for Canadians Regulations define "ready-to-eat", in respect of an edible meat product, as meaning "that it has been subjected to a treatment or process that is sufficient to inactivate vegetative pathogenic micro-organisms or their toxins and control spores of food-borne pathogenic bacteria so that the meat product does not require further preparing before consumption except washing or thawing or exposing it to sufficient heat to warm it without cooking it.". The term "investigate" is not specifically defined in the Safe Food for Canadians Act (SFCA) nor the Safe Food for Canadians Regulations (SFCR). Note: For more information on prescribed food commodities, refer to sections 5, 6, 7, 17, 26, 27, and 341 of the Safe Food for Canadians Regulations. In general terms, "single file", when used in Part5 Traceability of the SFCR, refers to electronic data that can be contained within one, concise file. Qualifications should be demonstrated by some sort of documented proof, for example a diploma, certificate of completion. The carcass of the humanely killed food animal is not eligible for human consumption and the carcass must be conveyed to the inedible section of the facility. In general terms "semantic content" when used in Part5 Traceability of the SFCR refers to the meaning in language or logic of the lot code or unique identifier. ", The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "operator" as meaning, The Meat Products and Food Animals requirements in Part6, Division 7 of the Safe Food for Canadians Regulations define "on-farm food safety program", in respect of food animals, as meaning "a program that is operated on a farm or at a similar place and under which hazards relating to the safety of meat products that may be derived from those food animals are identified, analyzed and controlled.". Liver may only be kashered by the broiling method, because it has so much blood in it and such complex blood vessels. In general terms, "electrical stunning" refers to stunning done by sending an electric current through the brain and/or heart of the animal before slaughter. For example, food business ABC prepares food. The term "inedible meat product" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). A post office box is not considered a fixed place of business. Ritual slaughter involves a prescribed method of slaughtering an animal for food production purposes. Everything is permitted (halal), except what God specifically prohibited (haram). In general terms, "accessible" refers to easily accessible usually without the need to remove obstruction or take an unnecessarily prolonged time to obtain access. The process of fisting begins from the brisket to the navel, then over the sides of the carcass, the rear legs and around the shoulders ending at the forelegs. There are 10 prohibitions mentioned in the Quran and some more from the Sunnah all in all not more than 20 things. Chemical sanitization the use of an acceptable chemical sanitizer at a specified concentration and contact time. The term "recall" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Jewish kashrut (kosher) and Islamic dhabihah (halal) dietary laws mandate that slaughter is performed with a cut that immediately severs the esophagus, trachea, and the large blood vessels in the neck, causing loss of consciousness and death by exsanguination. The term "facility" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "clothing" when used in Part4 Preventive Controls of the SFCR refers to items worn to cover the body. The term "good agricultural practices" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "rejection" refers to treating as inedible, by the licence holder, any part of a carcass that presents a defect. The Safe Food for Canadians Regulations define "fish" to include "shellfish, crustaceans and other marine animals, and any of their parts, products and by-products.". The Safe Food for Canadians Regulations define "refrigerated", in respect of a food, as meaning "that it is kept at a temperature of 4C or less, without being frozen.". Current passing through the brain induces an immediate but non-fatal general convulsion that produces unconsciousness. The Fresh Fruits or Vegetables requirements in Part6, Division 6 of the Safe Food for Canadians Regulations (SFCR) define "onion" as meaning "a fresh onion for which a grade is prescribed by these Regulations. Fur Free Britain. Definitely Read more about the FREE custom butchering we offer to our dear customers. The term "irreversible stun" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "competencies" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "reportable disease" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. 3. The term "sanitize" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "humidity-control system" when used in Part4 Preventive Controls of the SFCR, refers to a system that adds or removes water vapour from indoor air to maintain the desired humidity level. The term "slaughter" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "communicable disease" when used in Part4 Preventive Controls of the SFCR, refers to a disease that can be transmitted through direct contact with an individual or indirect contact through food. Find stories, updates and expert opinion. Tras los Muros (Behind the Walls) is a non-profit initiative that is run by the activist Aitor Garmendia.. In general terms, "export certificate" includes an export certificate or other export permission, such as being on an export eligibility list. The term "regulated party" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Halal and Haram. This glossary includes and identifies terms that are defined in the Safe Food for Canadians Act and in the Safe Food for Canadians Regulations (SFCR), as well as the Food and Drugs Act and the Food and Drug Regulations. The term "mechanical stunning" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "handle" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). This would include holding animals in lairage or holding areas, driving or moving, restraining, stunning and cutting to bleed the animal. The term "cleaning" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "provide", when used in relation to food in Part5 Traceability of the SFCR, refers to give, supply, sell or to be picked up by another person. The term "electrical stunning" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "land that forms part of an establishment", when used in Part4 Preventive Controls of the SFCR refers to the land on which the facility is built and any surrounding area within the establishment where food may be manufactured, prepared, stored, packaged or labelled or where food animals may be slaughtered. ", The Safe Food for Canadians Regulations define "common name", in respect of a food, as meaning. Act now for animals. In general terms, "sound construction" when used in Part4 Preventive Controls of the SFCR in relation to facility or conveyance, refers to the construction of the facility or conveyance being of good condition. Sentient beings. The verb "to grade" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "zoonosis" refers to an infection or disease that is transmissible between animals and humans. Section 122 covers the requirements for the fair and ethical trading practices of fresh fruits and vegetables. The phrase "land that forms part of an establishment" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "station" refers to work spaces that allow for post-mortem examination or screening by the licence holder's employees, or, in the case of "inspection stations at fixed locations", work spaces determined in number and location by the Canadian Food Inspection Agency to allow for post mortem inspections by inspectors, including veterinary inspectors. Examples of sanitization methods include: The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "scheduled process" as meaning "a process in which a treatment is applied to a food to render the food commercially sterile, taking into account the critical physical and chemical factors that affect the treatment's effectiveness.". In general terms, "non-food chemical agents" refer to chemicals in the establishment that are not considered to be a food or food ingredient, including cleaning chemicals, detergents, lubricants, petroleum products, and pest control products. The term "qualifications" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "foreign animal disease" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "corrective action" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Our chicken meets the standards of Global Animal Partnership, or Farm Animal Care Training & Auditing, each of which brings together farmers, scientists, ranchers, retailers, and animal advocatesa diverse group with the common goal of improving the welfare of animals in In general terms, "treat" when used in Part4 Preventive Controls of the SFCR refers to applying a process or a substance to a food to protect it or to give it particular properties. In general terms, "rejected" in relation to eggs, refers to eggs that have been assessed by the grader and determined to not meet the grade criteria described in the Canadian Grade Compendium, Volume 5. In general terms, "post-mortem defect management program" refers to a program that must be authorized by the Canadian Food Inspection Agency and would permit a licence holder, under the supervision of a veterinary inspector, to conduct a post mortem screening of the carcasses, parts and blood of food animals. Cheap chicken. Generally, the review of information may include conducting sampling, reviewing the process steps that were used in the food production and reviewing relevant documents. In general terms, "investigate" when used in Part4 Preventive Controls, involves the collection and review of information to determine. The term "single file" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). It consists of a swift, deep incision to the throat with a very sharp knife, cutting the wind pipe, jugular veins and carotid arteries on both sides but leaving the spinal cord intact.. Learn about The Spruce Eats' Editorial Process. bruneihalalfoods, Brunei's premier halal solutions provider. Jewish and Islamic slaughter both involve keeping the animal isolated. Likewise, eating foods that are permissible and Halal helps us avoid health risks associated with non-Halal foods. The term "humidity-control system" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). This may include a combination of formal education or training, knowledge, experience, skills, abilities or evaluation that would make a person suitable to perform a particular activity or duty. The term "post-mortem defect management program" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "import" refers to bringing food into Canada from a foreign state. Therefore the name and the principal place of business is that of ABC, 'for whom' refers to a person who manufactured, prepared, produced, stored, packaged or labelled the food, "(a) a product, an organism or a substance, including a product, an organism or a substance derived through biotechnology, that consists of its active ingredient, formulants and contaminants, and that is manufactured, represented, distributed or used as a means for directly or indirectly controlling, destroying, attracting or repelling a pest or for mitigating or preventing its injurious, noxious or troublesome effects, (b) an active ingredient that is used to manufacture anything described in paragraph (a); or, (c) any other thing that is prescribed to be a pest control product", Scheduling the preparation of ready-to-eat foods before the preparation of raw foods, Use of separate food preparations lines and equipment, Use of separate rooms and dedicated employee coverings, Use of dedicated and colour-coded equipment, Cleaning in between the preparation of different food, (b) in the case of a consumer prepackaged food whose container is an ornamental container, the part of the label that is applied, (c) in the case of a consumer prepackaged food whose container is not described in paragraph (a) or (b), the part of the label that is applied to all or part of the principal display surface, (e) in the case of a food that is not a prepackaged food, the part of the label that is applied or attached to all or part of the surface of the food that is displayed or visible under customary conditions of sale or use". In general terms, "manufacture" refers to making or fabricating a food from raw ingredients or already pre-manufactured ingredients, manually or with the use of machinery. The shechita procedure, which must be performed by a shochet, is described in the Yoreh De'ah section of the Shulchan Aruch only as severing the wind pipe and food pipe (trachea and esophagus).Nothing is mentioned about veins or arteries. Between 2016 and 2018, Aitor has managed to film inside 78 different slaughterhouses in Mexico and Spain! The term "rejected" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. These include chutes, head gates, crates, and crowding gates, among others. The term "ritual slaughter" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Safe Food for Canadians Regulations define "dairy product" as meaning "milk or a food that is derived from milk, alone or combined with another food, and that contains no oil and no fat other than that of milk.". In general terms, when used in the context of Part2 Trade of the SFCR, "alcoholic beverage" refers to a beverage that contains more than 0.5% absolute ethyl alcohol by volume. In general terms, "pithing rod" refers to a metal rod that is inserted into the stunning hole to cause further disruption of the brain tissue in order to reduce/stop reflexive movements. The phrase "restaurant or other similar enterprise" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "food animal information document" refers to a document that is prepared and attested by the owner, or the person having care and control over the food animal prior to its arrival at slaughter, that details specifics regarding its rearing that will inform as to whether the food animal might harbor potential hazards, such as disease, chemical residues, physical hazards. A halal lifestyle is often adopted by those interested in animal welfare and humane slaughter methods. We derive the 10 prohibitions from this ayah in Surah In general terms, "organoleptic examination" refers to physical examination using the senses of touch, smell, and sight to determine the wholesomeness and cleanliness of a meat product. The term "stunning" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Expand. The term "monitoring" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Note: a growing region cannot be a country of origin. In general terms, "hazard" when used in Part4 Preventive Controls of the SFCR, refers to a biological, chemical or physical agent that has the potential to cause illness or injury to humans when present. In general terms, "handle" when used in relation to animal welfare in Part6, Division 7 Meat Products and Food Animals of the SFCR, refers to the handling of food animals during all slaughter activities when any person is conducting an activity on the animal to achieve a specific outcome. In general terms, "conveyance or equipment " when used in Part4 Preventive Controls of the SFCR, refers to anything that is used within the establishment to transport or manufacture, prepare, store, package, or label food or slaughter a food animal. Equipment used in cleaning systems such as Clean-In-Place (CIP), In the case of the holder of a licence to, (a) manufacture, process, treat, preserve, grade, store, package or label a food, the establishment is the place identified in their licence, (b) store and handle a meat product in its imported condition, the establishment is the place identified in their licence, (c) slaughter a food animal, the establishment is the place identified in their licence, (1) that do not apply to the establishment where the game animal is slaughtered; and, In the case of a person who grows or harvests fresh fruits or vegetables, the establishment is the place where the person grows or harvests the fresh fruit or vegetables. Examples of physical or other effective means include: The term "pithing rod" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. It includes a wrapper and a confining band but does not include a conveyance or any container that is an integral part of a conveyance". The Fresh Fruits or Vegetables requirements in Part6, Division 6 of the Safe Food for Canadians Regulations (SFCR) define "apple" as meaning "a fresh apple for which a grade is prescribed by these Regulations.". The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "acceptable level", with respect to a biological, chemical or physical hazard, as meaning "a level of a biological, chemical or physical hazard that does not present a risk of contamination of the food.". The term "slaughter activities" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Full membership to the IDM is for researchers who are fully committed to conducting their research in the IDM, preferably accommodated in the IDM complex, for 5-year terms, which are renewable. In general terms, "noxious" when used in Part4 Preventive Controls of the SFCR refers to harmful, poisonous, or very unpleasant. Some examples of primary producers include fish and shellfish harvesters (including wild and aquaculture), egg farmers, dairy farmers, honey producers and maple sap producers. However the growing region may be a province/state or sub-provincial/state within a country. (a) for which a standard is set out in Volume 4 of the Standards of Identity Document; (b) for which a grade is set out in Volume 3 of the Compendium; or, (c) that is identified as a processed fruit or vegetable product in the Standard Container Sizes Document.". In general terms, "stunning" refers to the process of rendering animals unconscious, with or without killing the animal, when or immediately prior to slaughtering them for food. Examples of communicable diseases that can be transmitted through food include salmonellosis, campylobacteriosis, and hepatitis A. ", The Safe Food for Canadians Regulations define "egg carton" as meaning "a package that is capable of being closed and of containing not more than 30 eggs in separate compartments.". The Safe Food for Canadian Regulations define "contaminated", in respect of a food, as meaning "that the food contains any micro-organism, chemical substance, extraneous material or other substance or thing that may render the food injurious to human health or unsuitable for human consumption, including those that are not permitted under the Food and Drugs Act or those that do not comply with any limits or levels provided under that Act. This may include a lot code, purchase order number, or a bill of lading number. Temperature sensitive indicators come in various forms including. Stun before slaughter. For further specifics refer to the guidance material on Inedible meat products (under development). With over 2 billion halal consumers, its practice can be embraced by those of any faith, ethnicity, gender, or any other demographic. The term "export certificate" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Note: Colour change is only an indication that containers have been subjected to heat, and are not a means to verify that an adequate heat process was performed. In general terms, "regulated party" refers to a person, including an individual, corporation, partnership or organization, who is subject to the Acts and Regulations administered by the Canadian Food Inspection Agency. In general terms, "traceability" refers to the ability to track the movement of a food or food commodity one step forward and one step back in the supply chain. The term "lesion" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "manipulated" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Other parts of halal slaughtering include: Advertisement The presence of a Muslim person during slaughter; The Safe Food for Canadians Act defines "label" to include "a legend, word or mark that is or is to be applied or attached to or included in, or that accompanies or is to accompany, a food commodity or a package.". The requirements are outlined in the religious rules for Jewish Shechita or Islamic abah slaughter, with any deviation from the protocol rendering the resulting derived meat non-Kosher or unfit as Halal. Gene editing. It is a type of process audit of the operator's measures to prevent or mitigate key animal welfare risks using recognized set standards, best practices, performance criteria and benchmarks (national or international). Post-mortem defect management includes the screening (detection and identification) of defects of carcasses and parts prior to the beginning of the post-mortem inspection, and the management of defects detected before post-mortem inspection is completed, along with other elements set out in the document Fundamentals of the Post Mortem Defect Management Program, incorporated by reference in the SFCR. Part4 Preventive Controls applies to "establishment" in the following manner, (2) where the facility in the establishment is considered to be the establishment, For more information, refer to Section 2 Application of Regulatory requirements: Preventive Controls, In the case of a person who handles fish in a conveyance, the establishment is the conveyance, such as a fishing vessel, where the person handles the fish. In general terms, "hazard analysis" when used in Part4 Preventive Controls of the SFCR, refers to the process of collecting and interpreting information pertaining to potential hazards and conditions that may support the occurrence of hazards and identify which ones pose a significant risk to food safety. In general terms, "process" refers to a series of steps taken in order to prepare a food; a series of changes to a food. The term "unique identifier" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Once youre satisfied with your choice of sheep, our in-house butcher will being the process of Halal butchering. Watch breaking news videos, viral videos and original video clips on CNN.com. ", The Safe Food for Canadians Regulations define "processed fruit or vegetable product" as meaning "a fruit or vegetable that is in a hermetically sealed package and is commercially sterile or that has been cooked, frozen, concentrated, pickled or otherwise prepared to assure its preservation and. The phrase "physical or other effective means" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The Preventive Controls requirements in Part4 of the Safe Food for Canadians Regulations define "critical control point" as meaning "a step at which the application of a control measure is essential to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level.". In the context of the animal welfare preventive control plan, these will be standards of acceptability for the outcomes of the slaughter activities which impact humane handling and slaughter, such as (but not limited to) moving, stunning, cutting and bleeding the animals. One can find the biggest similarities and contrasts in their approach to butchery. The Safe Food for Canadians Regulations define "shellfish" as meaning "a bivalve mollusc of the class Bivalvia or a carnivorous marine mollusc of the class Gastropoda, or any product that is derived from one of those molluscs.". The Fresh Fruits or Vegetables requirements in Part6, Division 6 of the Safe Food for Canadians Regulations (SFCR) define "potato" as meaning "a fresh potato for which a grade is prescribed by these Regulations. In general terms, "preventive controls" when used in Part4 Preventive Controls of the SFCR refers to a combination of measures to achieve compliance with regulatory requirements that forms a system focused on prevention to control risks to food and to food animal welfare during slaughter activities. This could include controlling affected food as necessary, conducting a root cause analysis and modifying the control measure or animal welfare measure to prevent recurrence. Examples include supermarkets, farmers' markets, grocery stores, bakeries and butcheries. Note: refer to the separate definitions for conveyance or equipment and facility or conveyance. The requirements are outlined in the religious rules for Jewish Shechita or Islamic abah slaughter, with any deviation from the protocol rendering the resulting derived meat non-Kosher or unfit as Halal. Death anxiety differs from necrophobia, which is the fear of others who are dead or dying.. Psychotherapist Robert Langs proposed three different causes of death anxiety: predatory, predator, and existential. The Safe Food for Canadians Regulations define "consumer prepackaged", in respect of a food, as meaning "packaged in a container in the manner in which the food is ordinarily sold to or used or purchased by an individual or in which the food may reasonably be expected to be obtained by an individual without being repackaged, to be used for non-commercial purposes.". It is the activity during which the animal is bled out or exsanguinated completely to result in the food animal's death, except for cases where the stun method itself or humane killing method results in the animal's death prior to the bleed out stage. Farm Animals. The term "receiving" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "farmed game animal" refers to a food animal that is historically considered "wild" but has been raised for food production and is transported to an abattoir for traditional slaughter with stunning, eg., bison, musk ox, elk, deer, reindeer, caribou, quail, partridges, pheasants. The Safe Food for Canadians Regulations define "processed egg product" as meaning "a food for which a standard is set out in Volume 2 of the Standards of Identity Document. The Safe Food for Canadians Regulations further prescribe the activity of growing and harvesting as preparing. Thermal sanitization the use of hot water or steam for a specified temperature and contact time. Examples include lab coats, aprons, gloves, sleeve coverings, smocks, coveralls, hairnets, beard nets and boot covers. 2022 tpm media llc. The Safe Food for Canadians Regulations define "fresh fruits or vegetables" as meaning "any fresh plant or any fresh edible fungus, or any part of such a plant or fungus, that is a food is considered to be a fresh fruit or vegetable.". Slaughter equipment such as stunning devices, evisceration machinery, Utensils, containers, thermometers and devices, Boning, grinding and processing equipment, Pasteurizers, pressure canners, refrigeration units, water baths, dump tanks. Examples of conveyances or equipment include: Note: Refer to the separate definitions for conveyance and facility or conveyance. The term "control program" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "potable water" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "monitoring", when used in Part4 Preventive controls of the SFCR, refers to a planned sequence of observations or measurements of control parameters to assess whether a control measure or an animal welfare measure is effective. The term "fixed place of business" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). Latest breaking news, including politics, crime and celebrity. The underbanked represented 14% of U.S. households, or 18. In general terms, "dressing procedures" refers to procedures to remove any parts that are not by nature edible and to allow better visualisation of all parts that may harbor a risk. In general terms, "mechanical stunning" refers to mechanical or percussive stunning requires a device to hit the head with or without penetration. Percussive stunning produces immediate unconsciousness through brain trauma. the unhealthy bacteria and toxins from their food isnt expelled out of their bodies during the digestion and output process and is instead stored in their bodies. In general terms, "humane killing", when used in relation to animal welfare in Part6, Division 7 Meat Products and Food Animals of the SFCR, refers to the killing of a food animal by an employee of the slaughter establishment to alleviate its suffering or for disease control purposes or for any other reason that it is not slaughtered. Lab animal regulations. In general terms, "good manufacturing practices" refers to general practices designed to ensure product quality and safety. Animal rehoming. In general terms, "interprovincial trade" refers to the trade of food from one province or territory to another. "Person" has the same meaning as in the Criminal Code. Note: refer to the separate definition for facility or conveyance. Note: Establishment refers to the facility, the land on which the facility is built and any surrounding area where the food may be manufactured, prepared, stored, packaged or labelled or where food animals may be slaughtered. The phrase "send or convey from one province or territory to another" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Meat Products and Food Animals requirements in Part6, Division 7 of the Safe Food for Canadians Regulations define "specified risk material" as meaning "has the same meaning as in section 6.1 of the Health of Animals Regulations.". The Safe Food for Canadians Regulations define "commercially sterile" as meaning "has the same meaning as in section B.27.001 of the Food and Drug Regulations. for slaughter house/abattoir, Halal Supervisor shall be a member of the committee. Primates as pets. Halal slaughter is also known as Zabiha, per the IFANCA. Those who have a checking or savings account, but also use financial alternatives like check cashing services are considered underbanked. In general terms, "batch thermal treatment" when used in Part4 Preventive Controls of the SFCR, refers to the application of a thermal treatment to a discrete group of products (a batch) as opposed to a continuous stream of products. A lot code can be numeric, alphabetic or alphanumeric. The term "preventive control plan" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. It also includes the use of any tool or equipment used for the activity. impermissible or unlawful in Islam:Halal and Haram. In general terms, "defect detection" refers to the act of identifying and removing viscera and carcasses with specified pathology and processing defects before and after evisceration. In general terms, "ritual slaughter" refers to the practice of slaughtering livestock for meat in the context of a ritual. Examples include superficial or surface cuts, scratches, boils, sores, and skin infections. The term "defect detection" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Rejected shell eggs are not eligible to be used as food for humans. Pets as prizes. The term "communicable disease" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The Management shall As discussed above, shechitah allows for rapid draining of most of the blood. In general terms, this phrase refers to the trade of food from one province or territory to another, and is often referred to as inter-provincial trade. bruneihalalfoods was established by the Government of Brunei Darussalam in 2009 to play a key role in the development of the food industry and diversification of the economy by developing, marketing and promoting bruneihalalfoods products in Brunei and across the world. In general terms, "record" refers to a type of document used to capture observations, measurements, and other data. The term "hazard" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The term "restraining equipment" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. muckraker The term "footwear" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, "verification" when used in Part4 Preventive Controls of the SFCR refers to the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether the control measure or animal welfare measure is and has been operating as intended. The term "manufacture" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. In general terms, "good agricultural practices" refers to the general practices used in the planting, growing, harvesting, sorting, packing, storing and transporting of agricultural products that reduce risks of contamination. ", The Food and Drugs Act defines "food" as meaning "any article manufactured, sold or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose whatever. The Safe Food for Canadians Regulations define "licence" as meaning "a licence that is issued under paragraph 20(1)(a) or (b) of the Act". The term "alcoholic beverage" is not used in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). In general terms, this phrase refers to preparing edible meat products for inspection by the Canadian Food Inspection Agency (CFIA). We work with trusted, credible, third parties to certify that our livestock are treated humanely. The term "measures" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The verb "to treat" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations (SFCR). The phrase "storing and handling an edible meat product in its imported condition" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. It does not include. For example, this includes free from flaw, defect, or decay. The term "accessible" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The term "carcass parts" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. Automatic driving tools include the automatic gates used for moving pigs onto the gondolas for Controlled Atmospheric Stunning (CAS). The term "sample of a shipment" is not specifically defined in the Safe Food for Canadians Act nor in the Safe Food for Canadians Regulations. The Slaughter Process. Ritual slaughter involves a prescribed method of slaughtering an animal for food production purposes. 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