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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A point or step in a food process at which control can be applied and, as a result, a food-safety hazard can be prevented, eliminated or reduced to acceptable levels.  3, record 1, English, - critical%20control%20point

Record number: 1, Textual support number: 1 OBS

critical control point : designation usually used in the plural.  4, record 1, English, - critical%20control%20point

Record number: 1, Textual support number: 2 OBS

critical control point; CCP : term, abbreviation and definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  5, record 1, English, - critical%20control%20point

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Point ou étape au sein d'un processus alimentaire où l'on applique une mesure pour maîtriser un danger pour la sécurité sanitaire des aliments afin de prévenir ou d'éliminer ce danger ou de réduire celui-ci à un niveau acceptable.  8, record 1, French, - point%20critique%20de%20ma%C3%AEtrise

Record number: 1, Textual support number: 1 OBS

point critique de maîtrise : désignation habituellement utilisée au pluriel.  9, record 1, French, - point%20critique%20de%20ma%C3%AEtrise

Record number: 1, Textual support number: 2 OBS

point critique de maîtrise : terme et définition normalisés par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  10, record 1, French, - point%20critique%20de%20ma%C3%AEtrise

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

El Codex define un punto crítico de control (PCC) como "una etapa donde se puede aplicar un control y que sea esencial para evitar o eliminar un peligro a la inocuidad del alimento o para reducirlo a un nivel aceptable".  1, record 1, Spanish, - punto%20cr%C3%ADtico%20de%20control

Record number: 1, Textual support number: 1 OBS

punto crítico de control: designación utilizada generalmente en plural.  2, record 1, Spanish, - punto%20cr%C3%ADtico%20de%20control

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Nonlinear models differ from linear ones in a number of ways. Rather than trying to figure out all the chains of causality, the modeler looks for nodes where feedback loops join and tries to capture as many of the important loops as possible in the system's "picture". Rather than shaping the model to make a forecast about future events or to exercise some central control, the nonlinear modeler is content to perturb the model, trying out different variables in order to learn about the system's critical point and its homeostasis(resistance to change). The modeler is not seeking to control the complex system by quantifying it and mastering its causality;(s) he wants to increase her "intuitions" about how the system works so(s) he can interact with it more harmoniously.  1, record 2, English, - nonlinear%20model

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Les modèles non linéaires diffèrent de leurs équivalents linéaires de diverses manières. Plutôt que de tenter de déterminer toutes les chaînes de causalité, le créateur de modèles recherche les nœuds liant des boucles de rétroaction et tente de capturer le plus grand nombre possible de boucles importantes dans l'«image» du système. Plutôt que de façonner le modèle pour donner une prévision d'événements futurs ou pour exercer une sorte de contrôle central, le créateur de modèles non linéaires se contente de perturber le modèle, testant différentes variables afin d'en apprendre plus sur les points critiques du système et sur son homéostase (résistance aux changements). Il ne tente pas de contrôler le système complexe en le quantifiant et en maîtrisant sa causalité; il désire augmenter ses «intuitions» en ce qui concerne le fonctionnement du système, afin de pouvoir interagir avec lui de manière plus harmonieuse.  1, record 2, French, - mod%C3%A8le%20non%20lin%C3%A9aire

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

MPIP is a HACCP [hazard analysis critical control point] and science-based inspection system that focuses on the slaughter process within the gate to plate food safety continuum. MPIP represents the latest Canadian advance in the evolution of poultry inspection methodology.  2, record 3, English, - Modernized%20Poultry%20Inspection%20Program

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Le PMIV est un système d'inspection scientifique axé sur les principes HACCP [analyse des risques et maîtrise des points critiques] qui porte essentiellement sur les opérations d'abattage se situant à l'intérieur du continuum de la salubrité alimentaire allant de la ferme à la table. Ce programme est à la fine pointe de l'évolution des méthodes canadiennes d'inspection de la volaille.  1, record 3, French, - Programme%20modernis%C3%A9%20d%27inspection%20de%20la%20volaille

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

The Canadian On-Farm Food Safety Program(COFFSP) is a partnership between the federal government and national producer organizations. It is funded through an Agriculture and Agri-Food Canada contribution from the Canadian Adaptation and Rural Development Fund and will be administered by the Canadian Federation of Agriculture. The COFFSP provides an opportunity for national commodity associations to develop the strategies and the necessary tools to educate producers and to initiate implementation of on-farm food safety initiatives consistent with the Hazard Analysis Critical Control Point definitions and principles established by the Codex Alimentarius Commission and with the Food Safety Enhancement Program being implemented by the Canadian Food Inspection Agency.  1, record 4, English, - Canadian%20On%2DFarm%20Food%20Safety%20Program

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le Programme canadien de salubrité des aliments à la ferme (PCSAF) est une initiative conjointe entre le gouvernement fédéral et les associations nationales des producteurs. Son financement est assuré par le biais d'une contribution d'Agriculture et Agroalimentaire Canada provenant du Fonds canadien d'adaptation et de développement rural (FCADR), le programme sera administré par la Fédération canadienne de l'agriculture. Le PCSAF est l'occasion pour les associations nationales de producteurs d'élaborer des stratégies et de se doter des outils nécessaires pour informer les producteurs et instaurer des initiatives de salubrité des aliments à la ferme conformes aux définitions et aux principes du système d'analyse des risques et maîtrise des points critiques (ARMPC) établi par la Commission du Codex Alimentarius, ainsi qu'au Programme d'amélioration de la salubrité des aliments actuellement mis en œuvre par l'Agence canadienne d'inspection des aliments.  1, record 4, French, - Programme%20canadien%20de%20salubrit%C3%A9%20des%20aliments%20%C3%A0%20la%20ferme

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A systematic approach to risk analysis and control that uses a set of procedures for identifying and analyzing specific risks, determining risk control points for these risks and developing preventive measures to adopt in order to control them.  5, record 5, English, - hazard%20analysis%20critical%20control%20point

Record number: 5, Textual support number: 1 OBS

In food safety, the hazard analysis critical control point is a preventive tool used in the agri-food sector at all stages of food production and preparation that helps target and control unsafe practices.  5, record 5, English, - hazard%20analysis%20critical%20control%20point

Record number: 5, Textual support number: 2 OBS

HACCP is an approach adopted by the Codex Alimentarius Commission for food safety that is recognized globally and has been in use since the 1960s.  6, record 5, English, - hazard%20analysis%20critical%20control%20point

Record number: 5, Textual support number: 3 OBS

hazard analysis critical control point; hazard analysis critical control point system; HACCP system; HACCP : terms, shortened form, abbreviation and definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  6, record 5, English, - hazard%20analysis%20critical%20control%20point

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Approche systématique d'analyse et de maîtrise des risques utilisant un ensemble de procédures qui visent à cerner et à analyser des risques spécifiques, à déterminer des points de contrôle de ces risques et à définir des mesures préventives à adopter en vue de les maîtriser.  1, record 5, French, - analyse%20des%20risques%20aux%20points%20critiques

Record number: 5, Textual support number: 1 OBS

En sécurité alimentaire, l'analyse des risques aux points critiques est un outil de prévention des risques pour la salubrité du secteur agroalimentaire utilisé à tous les stades de la production et de la préparation des aliments, qui permet de cibler et de maîtriser les pratiques non sécuritaires.  1, record 5, French, - analyse%20des%20risques%20aux%20points%20critiques

Record number: 5, Textual support number: 2 OBS

L'acronyme anglais «HACCP» est utilisé internationalement.  1, record 5, French, - analyse%20des%20risques%20aux%20points%20critiques

Record number: 5, Textual support number: 3 OBS

analyse des risques aux points critiques; système d'analyse des risques aux points critiques; système HACCP; HACCP : termes, forme abrégée, abréviation et définition normalisés par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  5, record 5, French, - analyse%20des%20risques%20aux%20points%20critiques

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

HACCP por sus siglas en inglés.  4, record 5, Spanish, - Sistema%20de%20an%C3%A1lisis%20de%20riesgos%20y%20puntos%20cr%C3%ADticos%20de%20control

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A Canadian Food Inspection Agency program that specifies the minimum requirements for an effective food safety management system based on HACCP [Hazard Analysis Critical Control Point] principles and encourages its development, implementation and maintenance in all federally registered establishments, excluding federally registered fish establishments.  3, record 6, English, - Food%20Safety%20Enhancement%20Program

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

L'objectif du Programme d'amélioration de la salubrité des aliments (PASA) de l'Agence canadienne d'inspection des aliments (ACIA) est de préciser les exigences minimales nécessaires à un système de gestion de la salubrité des aliments efficace. Le PASA permet à l'exploitant d'un établissement de démontrer sa capacité à maîtriser les dangers associés aux aliments afin d'assurer leur salubrité pour le consommateur. En outre, il améliore la capacité de l'établissement à se conformer aux exigences réglementaires applicables et à maintenir cette conformité.  3, record 6, French, - Programme%20d%27am%C3%A9lioration%20de%20la%20salubrit%C3%A9%20des%20aliments

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

The micro-WIS(Micro Wireless Instrumentation System) consists of tiny autonomous sensors for data acquisition... This HTD [Head-of-Train Telemetry Device] is designed to demonstrate the micro-WIS transmitter and recorder. One of the objectives of this HTD is to obtain meaningful real-time measurements for use in the orbiter's Environmental Control and Life Support System(ECLSS) operations. The micro-WIS transmitter's simultaneous real-time measurements of air cabin temperatures in many interior compartments of the orbiter will help ECLSS operations personnel address issues encountered on STS-88 and early International Space Station flights. Currently, only one temperature reading in the aft flight deck of the orbiter is available for adjusting model predictions for real-time environments. Micro-WIS will also reduce the time it takes the crew to obtain on-orbit temperature measurements and will increase the capability to monitor temperatures over long periods.... Micro-WIS data will also be used to validate cabin air temperature models that are used to make critical predictions of the dew point on early ISS [International Space Station] missions, which is important because orbiter cabin air exerts a significant influence on the entire station volume. Although the physical configuration of the air ducts in the orbiter cabin has been changed significantly, the sensors have remained the same and some temperature data has never been available.  3, record 7, English, - micro%2Dwireless%20instrumentation%20system

Record number: 7, Textual support number: 1 OBS

micro-wireless instrumentation system: term officially approved by the International Space Station official approval Group (ISSOAG).  4, record 7, English, - micro%2Dwireless%20instrumentation%20system

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

microsystème d'instrumentation sans fil : terme uniformisé par le Groupe de travail de la terminologie de la Station spatiale internationale (GTTSSI).  2, record 7, French, - microsyst%C3%A8me%20d%27instrumentation%20sans%20fil

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

HACCP [Hazard Analysis Critical Control Point System].  1, record 8, English, - health%20standard%20compliance

Record number: 8, Textual support number: 2 OBS

Source: CFIA [Canadian Food Inspection Association].  1, record 8, English, - health%20standard%20compliance

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Source : Codex alimentarius, Norme sur les produits de la pêche congelés.  1, record 8, French, - respect%20des%20normes%20sanitaires

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 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.  1, record 9, English, - critical%20limit

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 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.  1, record 9, French, - limite%20critique

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Is Refrigerated Transportation Ready for HACCP?... Is HACCP the appropriate model for ensuring produce safety? The development of science based data and the practical evaluation of refrigerated transportation as a critical control point in a systematic hazard analysis of food safety for fresh produce has been minimal. Although more recently included in generic descriptions of Hazard Analysis Critical Control Point templates or the current evolution of Good Agricultural Practices, there is precious little scientific documentation to form a solid foundation to build a HACCP equivalency program.  2, record 10, English, - refrigerated%20transport

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Transport de denrées périssables maintenues à basse température pendant le trajet.  3, record 10, French, - transport%20sous%20froid

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

... pN acts as an antitermination factor at transcription terminators. Evidence now exists for the presence of antitermination sequences within the E. coli chromosome; for example, just past the promoter for rrnG which encodes a rRNA. Nothing is known about how antitermination works in E. coli at this point. However, this suggests that even in the absence of bacteriophage lambda, antitermination is believed to control the level of the transcripts for genes critical to cell growth. This suggests a way that lambda can commandeer the cell by using its pN to increase the levels of primase and sigma 70 for its own replication and gene expression.  2, record 11, English, - antitermination%20factor

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Signal moléculaire spécifique qui permet à l'ARN polymérase de poursuivre la transcription au-delà des sites normaux de terminaison.  2, record 11, French, - facteur%20d%27antiterminaison

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

Source : CFIA [Canadian Food Inspection Agency].  1, record 12, English, - HACCP%20Plan

Record number: 12, Textual support number: 2 OBS

HACCP : Hazard Analysis Critical Control Point System.  2, record 12, English, - HACCP%20Plan

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Inspection des produits de la pêche.  1, record 12, French, - Plan%20HACCP

Record number: 12, Textual support number: 2 OBS

Source : ACIA [Agence canadienne d'inspection des aliments], MPO [ministère des Pêches et des Océans].  1, record 12, French, - Plan%20HACCP

Record number: 12, Textual support number: 3 OBS

HACCP : Système de l'analyse des risques - point critique pour leur maîtrise.  2, record 12, French, - Plan%20HACCP

Record 12,  Textual support,  Spanish