TERMIUM Plus®

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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2003-01-23

English

Subject field(s)
  • Slaughterhouses
  • Regulations and Standards (Food)
DEF

[According to the Meat Inspection Regulations, 1990] The minimum or maximum value to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce it to an acceptable level.

French

Domaine(s)
  • Abattoirs
  • Réglementation et normalisation (Alimentation)
DEF

[Selon le Règlement de 1990 sur l'inspection des viandes] Valeur minimale ou maximale à laquelle un danger doit être contrôlé à un point de contrôle critique afin d'être prévenu, éliminé ou réduit à un niveau acceptable.

Spanish

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