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UNIFORM RETAIL MEAT CUT NOMENCLATURE PROGRAMME [1 record]
Record 1 - internal organization data 2005-04-27
Record 1, English
Record 1, Subject field(s)
- Titles of National Programs (Canadian)
- Meats and Meat Industries
- Food Industries
Record 1, Main entry term, English
- Uniform Retail Meat Cut Nomenclature Program
1, record 1, English, Uniform%20Retail%20Meat%20Cut%20Nomenclature%20Program
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
The Canadian Food Inspection Agency is responsible for administering the requirements of the Uniform Retail Meat Cut Nomenclature Program which was announced with the publication of CCA Communiqué No. 16 on October 25, 1977. Program Objectives: The primary objectives of the Uniform Retail Meat Cut Nomenclature Program are to: 1. ensure the use of standardized terms in the naming of meat cuts, 2. discourage misuse of these terms, and 3. provide consumers with information about the location of each cut within the carcass. This information assists consumers in making price and quality comparisons between cuts and in selecting appropriate cooking methods. 1, record 1, English, - Uniform%20Retail%20Meat%20Cut%20Nomenclature%20Program
Record 1, Key term(s)
- Uniform Retail Meat Cut Nomenclature Programme
Record 1, French
Record 1, Domaine(s)
- Titres de programmes nationaux canadiens
- Salaison, boucherie et charcuterie
- Industrie de l'alimentation
Record 1, Main entry term, French
- Programme de désignation uniforme des morceaux de viande
1, record 1, French, Programme%20de%20d%C3%A9signation%20uniforme%20des%20morceaux%20de%20viande
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
L'Agence canadienne d'inspection des aliments est chargée de faire respecter les exigences du Programme de désignation uniforme des morceaux de viande au détail, tel que décrit dans le communiqué no 16 daté du 25 octobre 1977. Objectifs du programme. Les principaux objectifs du Programme de désignation uniforme des morceaux de viande sont les suivants : 1. assurer l'utilisation d'appellations uniformes pour désigner les coupes de viande; 2. décourager le mauvais usage de ces appellations; 3. familiariser les consommateurs avec les différentes coupes de viande et leur apprendre à en distinguer la provenance sur la carcasse. Ces renseignements permettent aux consommateurs de comparer le prix et la qualité des coupes et de choisir les modes de cuisson appropriés. 1, record 1, French, - Programme%20de%20d%C3%A9signation%20uniforme%20des%20morceaux%20de%20viande
Record 1, Spanish
Record 1, Textual support, Spanish
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