TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

Direct producer connection refers to the establishment of shortened supply chains where the production unit(farmer, fisher, artisan) sells goods directly to the consumer or local institution, bypassing conventional intermediary distributors. This model fosters transparency regarding production methods and pricing, facilitating relational trust between those who grow food and those who consume it. It represents a structural shift toward localized economic control and increased accountability in food provisioning.  1, record 1, English, - direct%20producer%20connection

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Agriculture soutenue par la communauté. Type d’agriculture (souvent appelée « paniers bio ») où le client établit un partenariat avec un agriculteur de sa communauté en s’engageant à acheter d’avance sa part des récoltes pour une période déterminée. Celui-ci offre aux agriculteurs la garantie d’un revenu tôt en saison et la possibilité de planifier d’avance la production et les récoltes, tout en assurant aux citoyens le privilège d’un lien direct avec le producteur.  1, record 1, French, - lien%20direct%20avec%20le%20producteur

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Food addiction involves impaired control over how much, how often or what types of foods you eat. A person struggling with food addiction overeats certain foods because they activate the reward center of the brain. Over time, a person can develop a tolerance to these foods and need to eat more to feel the same effects.  4, record 2, English, - food%20addiction

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

La dépendance alimentaire, c'est la perte de contrôle sur ce qu'on mange, peu importe la quantité et le type d'aliments. C'est aussi jumelé à l'impression de ne pas pouvoir s'arrêter. Lorsque la compulsion est fréquente et qu'elle génère de la détresse, elle peut évoluer vers un trouble alimentaire.  3, record 2, French, - d%C3%A9pendance%20alimentaire

Record number: 2, Textual support number: 1 OBS

addiction alimentaire; addiction à la nourriture : Au Québec, l'emploi de «addiction» est critiqué comme synonyme non standard de «dépendance», mais son emploi est accepté ailleurs dans la francophonie.  4, record 2, French, - d%C3%A9pendance%20alimentaire

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

[A] digital projector projects images onto a horizontal surface, such as a table or desk. [A] digital projector projects images onto a vertical surface, such as a wall or projection screen. [A] digital projector is used in a restaurant to project an interactive food and/or drink ordering menu. [A] digital projector is used in a school to project interactive educational content. [A] digital projector is used in a retail or commercial environment to project entertainment or information content. [A] digital projector receives control inputs from a user to control the position of a cursor displayed by the projector.  1, record 3, English, - digital%20projector

Record number: 3, Textual support number: 1 OBS

digital projector: data validated by Canadian subject-field experts from École Polytechnique de Montréal, MasterpieceVR and McGill University.  2, record 3, English, - digital%20projector

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La réalité augmentée spatiale (SAR) augmente les objets et les scènes du monde réel sans l'utilisation d'écrans spéciaux tels que des moniteurs, des visiocasques ou des dispositifs portatifs. SAR utilise des projecteurs numériques pour afficher des informations graphiques sur des objets physiques.  1, record 3, French, - projecteur%20num%C3%A9rique

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

[…] el entorno físico del usuario es aumentado con imágenes que son integradas directamente en el entorno del usuario, no solamente en su campo visual. Las imágenes son proyectadas sobre los objetos reales usando proyectores digitales, creando la ilusión de objetos virtuales coexistiendo con el mundo real.  1, record 3, Spanish, - proyector%20digital

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The gastrocolic reflex is a physiological reflex that controls the motility of the lower gastrointestinal tract following a meal. As a result of the gastrocolic reflex, the colon has increased motility in response to the stretch of the stomach with the ingestion of food. The gastrocolic reflex allows room for the consumption of more food via control over peristalsis and movement of ingested food distally toward the rectum.  2, record 4, English, - gastrocolic%20reflex

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le réflexe gastrocolique qui correspond à la stimulation de la motricité colorectale par la distension de l'estomac est anormal chez les patients souffrant du SCI [syndrome du côlon irritable].  2, record 4, French, - r%C3%A9flexe%20gastrocolique

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Reflejo fisiológico que se produce en ciertos animales, incluyendo el ser humano, cuando los alimentos (sólidos y/o líquidos) llegan a un estómago vacío, provocando movimientos peristálticos en el tracto gastrointestinal (especialmente el colon).  1, record 4, Spanish, - reflejo%20gastroc%C3%B3lico

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Regardless of the approach, establishing a small team of representatives from the main government agencies responsible for food control(e. g. food safety agencies, relevant units in agricultural/health ministries, standard organizations, food inspectorates, laboratories, etc.) can provide practical support for information collection and analysis.  2, record 5, English, - food%20inspectorate

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Portion control refers to the practice of managing the amount of food consumed during a meal or snack...  2, record 6, English, - portion%20control

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le contrôle des portions est une stratégie clé pour prévenir et gérer l'obésité. Il s'agit d'ajuster la taille des portions consommées pour éviter de trop manger et de consommer des calories en excès [...]  2, record 6, French, - contr%C3%B4le%20des%20portions

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

What is biochemistry? Biochemistry explores chemical processes related to living organisms. It is a laboratory-based science combining biology and chemistry. Biochemists study the structure, composition, and chemical reactions of substances in living systems and, in turn, their functions and ways to control them. Biochemistry emerged as a separate discipline when scientists combined biology with organic, inorganic, and physical chemistry. They began to study areas such as : how living things get energy from food; the chemical basis of heredity; what fundamental changes occur in disease.  2, record 7, English, - biochemist

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Reflex cough is initiated by airway irritation mediated by the vagus nerve that relays with the cough control centre in the respiratory area of the brainstem. When airway irritation reaches a sufficient level, cough is initiated via a descending pathway from the brainstem to the respiratory muscles. The descending pathway controlling cough may be different from that controlling spontaneous breathing... Reflex cough can also be initiated by the entry of food and fluid into the airway.  2, record 8, English, - reflex%20cough

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La toux réflexe. Ce type de toux est déclenché par «la stimulation mécanique des récepteurs sensitifs situés dans la muqueuse laryngée, trachéale et bronchique» [...] Elle signale souvent la présence d'une fausse route et son but est l'expectoration des matières ingérées. Cependant, cette toux peut se manifester sans trouble, dans certaines inflammations ou irritations pharyngées.  2, record 8, French, - toux%20r%C3%A9flexe

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The importance of oceans and the life within them is often understated. Oceans make up 71% of the Earth's surface, and produce 50-80% of the oxygen in the atmosphere... A majority of this oxygen is produced by microscopic free-floating plants, also known as phytoplankton, which account for the majority of bottom trophic level production in most marine ecosystems. A large number of marine food webs are under "bottom-up" control, in which the quantity of primary production controls the abundance of individuals within trophic levels and their biomass. The Arctic marine ecosystem is thought to be under bottom-up control, where primary production is largely limited by advective nutrient supply from adjacent oceans...  2, record 9, English, - lower%20trophic%20level%20production

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Paired feeding was carried out on 12 pairs of animals by giving the rat with lesions the amount of food consumed by the control on the previous day.  2, record 10, English, - paired%20feeding

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

Teniendo en cuenta los resultados del estudio de alimentación por pares y los del otro estudio en varias generaciones de ratas, la Reunión consideró que el efecto observado a 0,5 mg/kg de pc por día podía atribuirse a que la alimentación era poco apetecible.  1, record 10, Spanish, - alimentaci%C3%B3n%20por%20pares

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

From an ecological perspective, participants questioned whether short rotation hybrid poplar could support ecosystem functions in riparian areas(food for aquatic species, habitat from downed wood, erosion control, shading)...  3, record 11, English, - short%20rotation%20hybrid%20poplar

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Protein analysis is an essential tool for quality control in the food and animal feed industry...  2, record 12, English, - protein%20analysis

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

L'analyse protéique est un outil essentiel pour le contrôle de la qualité dans l'industrie alimentaire et animale [...]  2, record 12, French, - analyse%20prot%C3%A9ique

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

The activities intended to achieve an environment conducive to human health, comfort, safety, and well-being.  5, record 13, English, - environmental%20hygiene

Record number: 13, Textual support number: 1 CONT

"Environmental health"... include[ s] the coordination or provision of education, regulation, and consultation related to food protection, hazardous substances and product safety, water supply sanitation, waste disposal, environmental pollution control, occupational health and safety, public health nuisance control, institutional sanitation, recreational sanitation including swimming pool sanitation and safety, and housing code enforcement for health and safety purposes.  5, record 13, English, - environmental%20hygiene

Record number: 13, Textual support number: 1 OBS

environmental health; EH: designations standardized by NATO.  6, record 13, English, - environmental%20hygiene

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Ensemble des mesures qui ont pour objet de créer les conditions de l'environnement les plus favorables à la santé.  4, record 13, French, - hygi%C3%A8ne%20de%20l%27environnement

Record number: 13, Textual support number: 1 OBS

hygiène du milieu; EH : désignations normalisées par l'OTAN.  5, record 13, French, - hygi%C3%A8ne%20de%20l%27environnement

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

[Conjunto de actividades destinadas a] mantener las condiciones sanitarias del entorno para evitar que éste afecte la salud de las personas.  3, record 13, Spanish, - higiene%20ambiental

Record number: 13, Textual support number: 1 CONT

La higiene ambiental [...] implica el cuidado de los factores químicos, físicos y biológicos externos a la persona. Se trata de factores que podrían incidir en la salud: por lo tanto, el objetivo de la higiene ambiental es prevenir las enfermedades a partir de la creación de ambientes saludables.  3, record 13, Spanish, - higiene%20ambiental

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Liquor store managers supervise the operations of free-standing stores that specialize in the sale of spirits. Additionally, many supermarkets or food stores licensed to sell liquor typically segregate this department as a separate entity and hire liquor store managers. One of the major responsibilities of the liquor store manager is to control inventory, which involves regularly counting all product on hand and in storage, analyzing sales and traffic trends, and then basing future orders off forecasts made from this information. The store manager works to ensure their employees keep product restocked on shelves and that the sales area is kept clean and customer-friendly.  2, record 14, English, - liquor%20store%20manager

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - critical%20control%20point

Record number: 15, Textual support number: 1 OBS

critical control point: designation usually used in the plural.  4, record 15, English, - critical%20control%20point

Record number: 15, 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 15, English, - critical%20control%20point

Record 15,  Textual support,  French

Record number: 15, 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 15, French, - point%20critique%20de%20ma%C3%AEtrise

Record number: 15, Textual support number: 1 OBS

point critique de maîtrise : désignation habituellement utilisée au pluriel.  9, record 15, French, - point%20critique%20de%20ma%C3%AEtrise

Record number: 15, 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 15, French, - point%20critique%20de%20ma%C3%AEtrise

Record 15,  Textual support,  Spanish

Record number: 15, 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 15, Spanish, - punto%20cr%C3%ADtico%20de%20control

Record number: 15, Textual support number: 1 OBS

punto crítico de control: designación utilizada generalmente en plural.  2, record 15, Spanish, - punto%20cr%C3%ADtico%20de%20control

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Control measures are determined and applied to prevent, eliminate or reduce identified food safety hazards to acceptable levels.  2, record 16, English, - acceptable%20level

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Des mesures de contrôle sont établies et mises en place afin de prévenir, d'éliminer ou de ramener à des niveaux acceptables des dangers importants recensés au chapitre de la salubrité des aliments.  2, record 16, French, - niveau%20acceptable

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Risk-based food inspection provides opportunities to build systems to prevent food safety events by identifying risk factors and assessing the effectiveness of control measures in place. Risk-based food inspection is outcome oriented and focuses on the examination of processes rather than final products.  3, record 17, English, - risk%2Dbased%20food%20inspection

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

A bakery manager fulfills a variety of roles at a bakery, which may differ depending on the size of the establishment. Typically, the manager opens the shop and makes decisions about what to prepare for the day and how to prepare it. This person also checks all open orders for specialty items such as birthday, anniversary, and wedding cakes, and ensure they will be completed by deadline. The manager also performs quality control for all products and helps maintain bakery standards for cleanliness, sanitation, and safe food preparation.  2, record 18, English, - bakery%20manager

Record 18,  Textual support,  French

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

Food that has something in it, or on it, that shouldn’t be there.  1, record 19, English, - contaminated%20food

Record number: 19, Textual support number: 1 CONT

Food poisoning is a general term for health problems arising from eating contaminated food. Food may be contaminated by bacteria, viruses, environmental toxins, or toxins present within the food itself, such as the poisons in some mushrooms.  1, record 19, English, - contaminated%20food

Record number: 19, Textual support number: 1 OBS

Examples of contaminants are :-Microbes or viruses :... such as bacteria, fungi, algae and protozoa;-Chemicals contaminants : chemicals used for cleaning or for pest control can also make people very ill.... Metals such as aluminium, lead and mercury are toxic if they enter food;...-Natural toxins : these can be formed when food is not stored correctly;...-Physical contaminants : this refers to foreign objects in food, for example pieces of metal or glass.... Other foreign objects are hair, fingernails, nail varnish and sticking plasters;-Other food dangers : some quite ordinary foods and food additives are toxic to some people because they produce severe allergic reactions.  1, record 19, English, - contaminated%20food

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

Les aliments contaminés, comme la viande crue et les œufs mal cuits, constituent la source la plus fréquente de la maladie. Omettre de laver fruits et légumes avant de les consommer ou de nettoyer avec soin les surfaces de travail dans la cuisine peut aussi vous exposer aux salmonelles.  2, record 19, French, - aliment%20contamin%C3%A9

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 DEF

Alimento que contiene microorganismos patógenos y/o contaminantes químicos o físicos, los cuales son nocivos para el consumo humano.  2, record 19, Spanish, - alimento%20contaminado

Record number: 19, Textual support number: 1 CONT

Las enfermedades por alimentos contaminados son causadas por alimentos que contienen bacterias peligrosas, toxinas, parásitos, virus o contaminantes.  1, record 19, Spanish, - alimento%20contaminado

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Provincially inspected plants tend to be smaller and often service local areas or specialty markets. Federally inspected facilities tend to be larger than provincially inspected plants, are designed for higher volumes and have to meet international and inter-provincial trade requirements. Both the provincial and federal meat inspection systems are solidly founded in the commitment to food safety. Each system has strict food safety control measures in place, including, among other things, procedures for sanitation, production practices and record keeping.  1, record 20, English, - federally%20inspected%20facility

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Les établissements inspectés par le gouvernement provincial sont habituellement plus petits et desservent souvent des zones de service locales ou des marchés spécialisés. Les établissements inspectés par le gouvernement fédéral sont habituellement plus grands que les établissements inspectés par le gouvernement provincial, sont conçus pour des volumes plus élevés et doivent satisfaire à des exigences commerciales internationales et interprovinciales. Les systèmes d'inspection des ventes des gouvernements provincial et fédéral ont essentiellement pour but la salubrité des aliments. Chaque système met en application des mesures de contrôle strictes de la salubrité des aliments, entre autres des procédures d'assainissement, des pratiques de production et des tenues de registres.  1, record 20, French, - %C3%A9tablissement%20inspect%C3%A9%20par%20le%20gouvernement%20f%C3%A9d%C3%A9ral

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

The Canadian Egg Marketing Agency and its provincial-territorial partners have worked to improve on the egg's natural safety with several measures. The HACCP(Hazardous Analysis Critical Control Points)-based Start Clean-Stay Clean program, which is in place at the farm level in Canada, is considered a global model and complies with internationally recognized safety standards. Federal and provincial officers conduct inspections at the farm to advise on the Start Clean-Stay Clean safety guidelines. Start Clean-Stay Clean completed technical review by the Canadian Food Inspection Agency in 2004.  2, record 21, English, - Start%20Clean%2C%20Stay%20Clean

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

L'Office canadien de commercialisation des œufs et ses partenaires provinciaux et territorial se sont efforcés d'améliorer les défenses naturelles de l'œuf en appliquant un ensemble de mesures spécifiques à cette fin. Le programme Propreté d'abord - Propreté toujours, fondé sur l'HACCP (Analyse des dangers et maîtrise des points critiques) et appliqué sur les fermes canadiennes, est considéré comme un modèle mondial, conforme aux normes de salubrité reconnues à l'échelle internationale. Des agents fédéraux et provinciaux effectuent des inspections à la ferme et conseillent les propriétaires sur les grandes lignes du programme Propreté d'abord - Propreté toujours. En 2004, ce programme a subi avec succès l'examen technique de l'Agence canadienne d'inspection des aliments.  2, record 21, French, - Propret%C3%A9%20d%27abord%2C%20Propret%C3%A9%20toujours

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

This insect infests flour, feeds, nuts, dried fruit, breakfast cereals, biscuits, and seeds, but rarely grains such as wheat and barley. At one time it was the most serious pest in flour mills. The larvae spin silken threads, matting food particles together, and clogging machinery to such an extent that mill operations can be seriously hindered. However, modern control measures have eliminated this pest from most mills.  2, record 22, English, - mediterranean%20flour%20moth

Record number: 22, Textual support number: 2 OBS

The adult has a wing-spread of about 2.5 centimetres. The forewings are pale grey with transverse black wavy lines. The female moth lays about 300 eggs. When fully grown, the larvae are about 1.2 centimetres long, whitish or pinkish in colour, with a dark brown head. The body hairs on the back arise from dark brown spots. When mature, the larvae spin cocoons in which they pupate. The cocoon may be formed in food, machinery, or on bare surfaces. The life cycle from egg to adult requires about eight or nine weeks under summer conditions.  2, record 22, English, - mediterranean%20flour%20moth

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Cet insecte s'attaque à la farine, aux aliments du bétail, aux noix, aux fruits secs, aux céréales de table, aux biscuits et aux semences, mais rarement au grain comme le blé et l'orge. À une certaine époque, la pyrale méditerranéenne était le principal ravageur des moulins. La chenille relie, à l'aide d'un fil de soie, les particules de nourriture et, parfois, son travail peut bloquer les machines au point de gêner les opérations du moulin. Cependant, les méthodes de lutte modernes ont chassé ce ravageur de la plupart des moulins.  2, record 22, French, - pyrale%20m%C3%A9diterran%C3%A9enne%20de%20la%20farine

Record number: 22, Textual support number: 1 OBS

L'adulte a une envergure d'environ 2,5 cm. Les ailes antérieures, gris pâle, sont ornées de bandes transverses noires et sinueuses. La femelle pond à peu près trois cents œufs. Au terme de son développement, la chenille mesure 1,2 cm de longueur et est blanchâtre ou rosâtre, avec une tête brun foncé. Elle montre, sur son dos, des taches brun foncé à la base des soies. La nymphose s'accomplit dans un cocon tissé par la larve dans la nourriture, les machines ou sur une surface nue. Dans des conditions estivales, le cycle évolutif, de l'œuf à l'adulte, demande de huit à neuf semaines.  2, record 22, French, - pyrale%20m%C3%A9diterran%C3%A9enne%20de%20la%20farine

Record 22,  Textual support,  Spanish

Record number: 22, Textual support number: 1 CONT

ESPECIE: Ephestia (Anagasta) kuehniella (Zeller). (Palomilla o polilla mediterránea de la harina). El adulto es de cabeza pequeña, globosa, sin penacho. Su tamaño es de aproximadamente 2 cm con las alas extendidas. Las alas anteriores son de un color gris plomizo con bandas onduladas negras. Las alas posteriores son anchas, claras, casi blancas, con una banda de pelos de tamaño reducido. La larva es de color blanquecino o ligeramente rosado con pequeños puntos negros en el cuerpo. ALIMENTO. Prefiere la harina de trigo aunque también se alimenta de granos de otros cereales y sus productos, nueces, cacao, galletas, almendras, harina de soya, frutas secas. DISTRIBUCION. En todo el mundo. IMPORTANCIA. Plaga secundaria de los granos de cereales sanos y enteros. Plaga primaria de la harina y otros productos molidos de cereales, oleaginosas y leguminosas. Las lanosidades que produce la larva pueden llegar a obstruir tubos y conductos de los molinos de trigo y sirven de refugio a otros insectos que dañan granos y productos almacenados.  2, record 22, Spanish, - polilla%20mediterr%C3%A1nea%20de%20la%20harina

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

The majority of waterborne parasites are also transmissible by other routes, such as food and direct faecal–oral spread, and these routes should also be considered in the formulation of strategies for control.  1, record 23, English, - waterborne%20parasite

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 OBS

The program will provide technical expertise and necessary infrastructure to address specific food quality and process control systems to meet market and regulatory requirements. Technical support is also provided to assist industry develop and implement of quality assurance and national on-farm food safety programming. Adopting of food safety protocols and standards will assist Saskatchewan food processors in mitigating risks while ensuring market access.  1, record 24, English, - Food%20Safety%20and%20Quality%20Program%20Delivery

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

Objectives of the Food Safety Action Plan. The objectives of the FSAP are as follows : Enhance capacity to identify risks, determine where they come from, and determine how to reduce and mitigate them. Provide inspectors with additional tools to prioritize their activities, verify compliance, and take enforcement actions. Improve consumers’ ability to be well engaged in order to make informed decisions — consumers must play an active role in the safety of their food. Ensure that industry and stakeholders play an active role in the safety of food by improving the Agency's guidance to assist them in implementing effective control systems.  1, record 25, English, - Food%20Safety%20Action%20Plan

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Plan d'action pour assurer la sécurité des produits alimentaires. Les objectifs du PAASPA sont les suivants : Renforcer la capacité de cerner les risques, de déterminer leur origine ainsi que la manière de les réduire et de les atténuer. Fournir aux inspecteurs d'autres outils leur permettant d'établir l'ordre de priorité de leurs activités, de vérifier la conformité et de prendre des mesures d'application de la loi. Accroître la participation des consommateurs pour qu'ils puissent prendre des décisions éclairées, car il importe que ces derniers jouent un rôle actif pour assurer la salubrité des aliments qu'ils consomment. Veiller à ce que l'industrie et les intervenants jouent un rôle actif dans la salubrité des aliments en améliorant les directives que l'Agence leur fournit pour les aider à mettre en œuvre des systèmes de contrôle efficaces.  1, record 25, French, - Plan%20d%27action%20pour%20assurer%20la%20s%C3%A9curit%C3%A9%20des%20produits%20alimentaires

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

ADM/Ogilvie has developed specialized products to add nutritional value, functional protein and structural integrity to many foods. Our careful manufacturing process and stringent quality control preserve the original vitality of the wheat gluten proteins and maximize ingredient performance in many food and feed applications.  1, record 26, English, - functional%20protein

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

De composition identique à la viande de bœuf et de porc, de très haute valeur nutritive et de fonctionnalités reconnues, les protéines Vepro sont destinées à de nombreux produits élaborés.  1, record 26, French, - prot%C3%A9ine%20fonctionnelle

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Provincially inspected plants tend to be smaller and often service local areas or specialty markets. Federally inspected facilities tend to be larger than provincially inspected plants, are designed for higher volumes and have to meet international and inter-provincial trade requirements. Both the provincial and federal meat inspection systems are solidly founded in the commitment to food safety. Each system has strict food safety control measures in place, including, among other things, procedures for sanitation, production practices and record keeping.  2, record 27, English, - provincially%20inspected%20facility

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Les établissements inspectés par le gouvernement provincial sont habituellement plus petits et desservent souvent des zones de service locales ou des marchés spécialisés. Les établissements inspectés par le gouvernement fédéral sont habituellement plus grands que les établissements inspectés par le gouvernement provincial, sont conçus pour des volumes plus élevés et doivent satisfaire à des exigences commerciales internationales et interprovinciales. Les systèmes d'inspection des ventes des gouvernements provincial et fédéral ont essentiellement pour but la salubrité des aliments. Chaque système met en application des mesures de contrôle strictes de la salubrité des aliments, entre autres des procédures d'assainissement, des pratiques de production et des tenues de registres.  1, record 27, French, - %C3%A9tablissement%20inspect%C3%A9%20par%20le%20gouvernement%20provincial

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

[The set of] steps or procedures that control the operational conditions within a food establishment and promote environmental conditions that are favourable for the production of safe food.  1, record 28, English, - prerequisite%20program

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

[Ensemble des] étapes ou [des] procédures qui régissent les conditions opérationnelles à l'intérieur d'un établissement de transformation alimentaire et créent des conditions ambiantes propices à la production d'aliments salubres.  1, record 28, French, - programme%20pr%C3%A9alable

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

[A program that includes] food safety related procedures essential in order to control the likelihood of introducing food safety hazards to and/or the contamination or proliferation of food safety hazards in the product(s) or... the processing environment.  3, record 29, English, - operational%20prerequisite%20program

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

[Programme qui comprend les] procédures reliées à la salubrité des aliments essentielles pour contrôler l'introduction possible de dangers et/ou la contamination ou la prolifération de dangers dans le produit ou dans l'environnement de transformation.  1, record 29, French, - programme%20pr%C3%A9alable%20op%C3%A9rationnel

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

Binge eating disorder is characterized by recurrent episodes of consuming large amounts of food with a feeling of loss of control. It is not followed by inappropriate compensatory behavior, such as self-induced vomiting or laxative abuse.  3, record 30, English, - binge%2Deating%20disorder

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

L'hyperphagie boulimique est caractérisée par une perte de contrôle de son alimentation, qui se traduit par des crises, plus ou moins fréquentes, de consommation abusive de nourriture. Mais contrairement à la boulimie, les personnes atteintes n'adopteront pas de comportement pour compenser l'absorption massive de calories.  3, record 30, French, - hyperphagie%20boulimique

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 OBS

Senior managers in this unit group plan, organize, direct, control and evaluate, through middle managers, trade, broadcasting and other service companies not elsewhere classified. They formulate policies which establish the direction to be taken by these companies, either alone or in conjunction with a board of directors. They work in establishments in broadcasting and related media services, wholesale trade, retail trade, accommodation and food service, and other services not elsewhere classified or they may own and operate their own business.  1, record 31, English, - Senior%20managers%20%2D%20trade%2C%20broadcasting%20and%20other%20services%2C%20n%2Ee%2Ec%2E

Record number: 31, Textual support number: 2 OBS

n.e.c.: not elsewhere classified.  2, record 31, English, - Senior%20managers%20%2D%20trade%2C%20broadcasting%20and%20other%20services%2C%20n%2Ee%2Ec%2E

Record number: 31, Textual support number: 3 OBS

0015: classification system code in the National Occupational Classification.  2, record 31, English, - Senior%20managers%20%2D%20trade%2C%20broadcasting%20and%20other%20services%2C%20n%2Ee%2Ec%2E

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

Les cadres supérieurs de ce groupe de base planifient, organisent, dirigent, contrôlent et évaluent, par l'entremise de cadres intermédiaires, les compagnies des secteurs du commerce, de la radiotélédiffusion et des autres services non classés ailleurs. Ils formulent les politiques qui établissent la direction à suivre par ces compagnies, seuls ou conjointement avec un conseil d'administration. Ils travaillent dans des établissements en matière de radiodiffusion et les services connexes des médias, le commerce de gros, le commerce de détail, l'hébergement et le service alimentaire, et d'autres services non classés ailleurs ou ils peuvent être gérants et propriétaires de leur propre organisation.  1, record 31, French, - Cadres%20sup%C3%A9rieurs%2Fcadres%20sup%C3%A9rieures%20%2D%20commerce%2C%20radiot%C3%A9l%C3%A9diffusion%20et%20autres%20services%2C%20n%2Ec%2Ea%2E

Record number: 31, Textual support number: 2 OBS

n.c.a. : non classé ailleurs.  2, record 31, French, - Cadres%20sup%C3%A9rieurs%2Fcadres%20sup%C3%A9rieures%20%2D%20commerce%2C%20radiot%C3%A9l%C3%A9diffusion%20et%20autres%20services%2C%20n%2Ec%2Ea%2E

Record number: 31, Textual support number: 3 OBS

0015 : code du système de classification de la Classification nationale des professions.  2, record 31, French, - Cadres%20sup%C3%A9rieurs%2Fcadres%20sup%C3%A9rieures%20%2D%20commerce%2C%20radiot%C3%A9l%C3%A9diffusion%20et%20autres%20services%2C%20n%2Ec%2Ea%2E

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food and beverage service establishments, or they may be self-employed.  1, record 32, English, - Restaurant%20and%20food%20service%20managers

Record number: 32, Textual support number: 2 OBS

0631: classification system code in the National Occupational Classification.  2, record 32, English, - Restaurant%20and%20food%20service%20managers

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Les directeurs de la restauration et des services alimentaires planifient, organisent, dirigent, contrôlent et évaluent les activités de restaurants, de bars, de cafétérias ou d'autres établissements du domaine de la restauration. Ils travaillent dans des établissements de services d'aliments et de boissons, ou ils peuvent être des travailleurs autonomes.  1, record 32, French, - Directeurs%2Fdirectrices%20de%20la%20restauration%20et%20des%20services%20alimentaires

Record number: 32, Textual support number: 2 OBS

0631 : code du système de classification de la Classification nationale des professions.  2, record 32, French, - Directeurs%2Fdirectrices%20de%20la%20restauration%20et%20des%20services%20alimentaires

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

Chemical engineers research, design, and develop chemical processes and equipment, oversee the operation and maintenance of industrial chemical, plastics, pharmaceutical, resource, pulp and paper, and food processing plants and perform duties related to chemical quality control, environmental protection and biochemical or biotechnical engineering. Chemical engineers are employed in a wide range of manufacturing and processing industries, consulting firms, government, research and educational institutions.  1, record 33, English, - Chemical%20engineers

Record number: 33, Textual support number: 2 OBS

2134: classification system code in the National Occupational Classification.  2, record 33, English, - Chemical%20engineers

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Les ingénieurs chimistes recherchent, conçoivent et mettent au point du matériel et des procédés de transformation chimique, supervisent l'exploitation et l'entretien d'usines dans les industries de la chimie, des plastiques, des produits pharmaceutiques, des ressources, des pâtes et papiers et de la transformation des aliments, et exécutent des tâches liées au contrôle de la qualité, à la protection de l'environnement et au génie biochimique et biotechnique. Ils travaillent dans une vaste gamme d'industries de fabrication et de traitement, des firmes de consultants, la fonction publique, des instituts de recherche et des établissements d'enseignement.  1, record 33, French, - Ing%C3%A9nieurs%20chimistes%2Fing%C3%A9nieures%20chimistes

Record number: 33, Textual support number: 2 OBS

2134 : code du système de classification de la Classification nationale des professions.  2, record 33, French, - Ing%C3%A9nieurs%20chimistes%2Fing%C3%A9nieures%20chimistes

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

The use of a device to remotely catch an animal.  2, record 34, English, - trapping

Record number: 34, Textual support number: 1 OBS

Animals may be trapped for a variety of purposes, including food, the fur trade, hunting, pest control, and wildlife management.  2, record 34, English, - trapping

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 DEF

Action, pour un trappeur de profession, de capturer certains animaux [...] au moyen de pièges, collets et autres artifices.  3, record 34, French, - pi%C3%A9geage

Record 34,  Textual support,  Spanish

Record number: 34, Textual support number: 1 OBS

Captura de animales con trampas.  2, record 34, Spanish, - caza%20con%20trampas

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

Process control and machine operators in this unit group operate multi-function process control machinery and single-function machines to process and package food and beverage products. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, meat plants, breweries, and other food and beverage processing establishments.  1, record 35, English, - Process%20control%20and%20machine%20operators%2C%20food%20and%20beverage%20processing

Record number: 35, Textual support number: 2 OBS

9461: classification system code in the National Occupational Classification.  2, record 35, English, - Process%20control%20and%20machine%20operators%2C%20food%20and%20beverage%20processing

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Les opérateurs de machines et de procédés industriels de ce groupe de base font fonctionner des machines multifonctionnelles de procédés industriels et des machines à fonction unique pour effectuer différentes tâches dans la transformation et l'empaquetage des aliments et des boissons. Ils travaillent dans des usines de mise en conserve de fruits et de légumes, des laiteries, des minoteries, des boulangeries-pâtisseries, des raffineries de sucre, des usines de conditionnement de la viande, des brasseries et d'autres établissements de transformation des aliments et des boissons.  1, record 35, French, - Op%C3%A9rateurs%2Fop%C3%A9ratrices%20de%20machines%20et%20de%20proc%C3%A9d%C3%A9s%20industriels%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record number: 35, Textual support number: 2 OBS

9461 : code du système de classification de la Classification nationale des professions.  2, record 35, French, - Op%C3%A9rateurs%2Fop%C3%A9ratrices%20de%20machines%20et%20de%20proc%C3%A9d%C3%A9s%20industriels%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 CONT

The grass carp(Ctenopharyngodon idella) is a herbivorous, freshwater fish species of family Cyprinidae, and the only species of the genus Ctenopharyngodon. It is cultivated in China for food but was introduced in Europe and the United States for aquatic weed control.  4, record 36, English, - grass%20carp

Record number: 36, Textual support number: 1 OBS

Asian carp: common name also used to refer to many species native to Asia such as Hypophthalmichthys molitrix, Mylopharyngodon piceus and Hypophthalmichthys nobilis.  5, record 36, English, - grass%20carp

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 CONT

Sept principales espèces de carpes sont élevées dans le monde et elles sont traditionnellement regroupées sur la base de leur répartition géographique : les carpes dites chinoises incluent la carpe herbivore ou amour blanc (Ctenopharyngodon idella), la carpe argentée (Hypophthalmichthys molitrix) et la carpe marbrée ou à grosse tête (Aristichthys nobilis).  6, record 36, French, - amour%20blanc

Record number: 36, Textual support number: 1 OBS

Poisson de la famille des Cyprinidae.  7, record 36, French, - amour%20blanc

Record number: 36, Textual support number: 2 OBS

carpe chinoise : ce terme désigne les espèces originaires de la Chine; il peut donc désigner plusieurs espèces.  7, record 36, French, - amour%20blanc

Record number: 36, Textual support number: 3 OBS

carpe asiatique : nom commun utilisé aussi pour désigner plusieurs autres espèces de carpes originaires d'Asie, dont Hypophthalmichthys molitrix, Mylopharyngodon piceus and Hypophthalmichthys nobilis.  7, record 36, French, - amour%20blanc

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 OBS

The Special Program for African Agricultural Research(SPAAR) is an open coalition that seeks to enhance the contribution of agricultural research for food security, environmental sustainability and economic development in Africa. Its principal mission is to promote institutional reforms of agricultural research institutions, as a precondition for their sustainability and impact. SPAAR was established in 1985 by a group of donors that had come to realize that their approach to supporting African agricultural research was not effective in developing sustainable local capacity. In view of the pressures to account for resources and demonstrate impact donors tended to design free-standing projects that they could control. SPAAR was established to persuade donors to coordinate their projects, avoid duplication, and invest more in building local capacity.  2, record 37, English, - Special%20Programme%20for%20African%20Agricultural%20Research

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

Le Programme spécial pour la recherche agricole en Afrique (SPAAR) a été créé en 1985 par un groupe de donateurs, sous le parrainage de la Banque mondiale. Ayant pour mandat d'accroître l'efficacité de l'aide aux systèmes africains de recherche agricole, il articule son action autour des axes suivants : optimiser l'utilisation des ressources existantes; éviter les duplications d'activités; développer les échanges d'informations sur la recherche; et encourager la collaboration régionale et internationale afin de maximiser les synergies. Le SPAAR, qui se présentait au départ comme un cercle restreint de donateurs, est devenu au fil du temps une large coalition rassemblant tous les acteurs intéressés par la recherche agricole en Afrique. Cette évolution a été officialisée en 1994 à sa quatorzième session plénière, au cours de laquelle les donateurs ont décidé d'ouvrir la participation au SPAAR «à toutes les organisations qui appuient ses activités et sont disposées à collaborer à leur mise en œuvre».  2, record 37, French, - Programme%20sp%C3%A9cial%20pour%20la%20recherche%20agricole%20en%20Afrique

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 OBS

A national historic site managed by Parks Canada.  3, record 38, English, - Gitwangak%20Battle%20Hill%20National%20Historic%20Site%20of%20Canada

Record number: 38, Textual support number: 2 OBS

Named after "Gitwangak Battle Hill, "the name of a hill used as a base to make raids against Nass River and coastal peoples for food, slaves, and control of lucrative trade routes.  3, record 38, English, - Gitwangak%20Battle%20Hill%20National%20Historic%20Site%20of%20Canada

Record number: 38, Textual support number: 3 OBS

In March 2006, the Historic Sites and Monuments Board of Canada (HSMBC) approved a name change for this national historic site. The name was formerly "Kitwanga Fort" and the new name is "Gitwangak Battle Hill."  4, record 38, English, - Gitwangak%20Battle%20Hill%20National%20Historic%20Site%20of%20Canada

Record number: 38, Textual support number: 4 OBS

On January 12, 2001, the words "of Canada" were added to the names of national parks, national park reserves and national historic sites. The addition should be systematically used on cover pages, in titles, headings and at the beginning of documents. In the body of a text, it is stylistically appropriate to omit the words "of Canada."  3, record 38, English, - Gitwangak%20Battle%20Hill%20National%20Historic%20Site%20of%20Canada

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 OBS

Lieu historique national géré par Parcs Canada.  3, record 38, French, - lieu%20historique%20national%20du%20Canada%20de%20la%20colline%2DBattle%20Hill%2Ddes%2DGitwangaks

Record number: 38, Textual support number: 2 OBS

Nommé d'après la «colline Battle Hill des Gitwangaks», le nom d'une colline qui servait de base pour mener des incursions contre les peuples de la rivière Nass et de la côte afin d'obtenir de la nourriture, des esclaves et le contrôle de routes de commerce lucratives.  3, record 38, French, - lieu%20historique%20national%20du%20Canada%20de%20la%20colline%2DBattle%20Hill%2Ddes%2DGitwangaks

Record number: 38, Textual support number: 3 OBS

En mars 2006, la Commission des lieux et monuments historiques du Canada a approuvé le changement de nom de ce lieu historique national. Il ne s'agit donc plus du «fort Kitwanga», mais bien de la «colline Battle Hill des Gitwangaks».  4, record 38, French, - lieu%20historique%20national%20du%20Canada%20de%20la%20colline%2DBattle%20Hill%2Ddes%2DGitwangaks

Record number: 38, Textual support number: 4 OBS

Depuis le 12 janvier 2001, il faut désigner les noms des parcs nationaux, des réserves de parc national et des lieux historiques avec les éléments «du Canada». Cette forme doit paraître sur la couverture, la page de titre et les pages initiales de présentation de documents. Par la suite, on peut omettre les éléments «du Canada».  3, record 38, French, - lieu%20historique%20national%20du%20Canada%20de%20la%20colline%2DBattle%20Hill%2Ddes%2DGitwangaks

Record number: 38, Textual support number: 5 OBS

Usage de la majuscule : dans une liste, sur une carte géographique, ou sur un panneau de signalisation, le générique porte la majuscule; dans un texte suivi en français, la minuscule au générique est de rigueur.  3, record 38, French, - lieu%20historique%20national%20du%20Canada%20de%20la%20colline%2DBattle%20Hill%2Ddes%2DGitwangaks

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, 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 39, English, - Modernized%20Poultry%20Inspection%20Program

Record 39,  Textual support,  French

Record number: 39, 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 39, French, - Programme%20modernis%C3%A9%20d%27inspection%20de%20la%20volaille

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

Infrared Analyzers : Organic molecules, in general, contain interatomic valence bonds which exhibit characteristic resonance frequencies. These can be identified in the absorption spectrum of the material in gaseous form. Such information can be used to study the structure of complex molecules. In addition to research, infrared analyzers are used extensively for process quality control [e. g. in pollution control, in food technology].  3, record 40, English, - infrared%20analyzer

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 OBS

Absorption dans l'infrarouge: Bien que la plupart des gaz absorbent dans l'infrarouge [...] l'application de l'absorption infrarouge est restée longtemps limitée à quelques analyses de laboratoire [...] La réponse d'un analyseur en fonction de la concentration optique a l'allure indiquée sur la courbe de la figure 85 [...]  2, record 40, French, - analyseur%20%C3%A0%20infrarouge

Record 40,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, 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 42, English, - Canadian%20On%2DFarm%20Food%20Safety%20Program

Record 42,  Textual support,  French

Record number: 42, 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 42, French, - Programme%20canadien%20de%20salubrit%C3%A9%20des%20aliments%20%C3%A0%20la%20ferme

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, 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 43, English, - hazard%20analysis%20critical%20control%20point

Record number: 43, 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 43, English, - hazard%20analysis%20critical%20control%20point

Record number: 43, 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 43, English, - hazard%20analysis%20critical%20control%20point

Record number: 43, 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 43, English, - hazard%20analysis%20critical%20control%20point

Record 43,  Textual support,  French

Record number: 43, 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 43, French, - analyse%20des%20risques%20aux%20points%20critiques

Record number: 43, 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 43, French, - analyse%20des%20risques%20aux%20points%20critiques

Record number: 43, Textual support number: 2 OBS

L'acronyme anglais «HACCP» est utilisé internationalement.  1, record 43, French, - analyse%20des%20risques%20aux%20points%20critiques

Record number: 43, 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 43, French, - analyse%20des%20risques%20aux%20points%20critiques

Record 43,  Textual support,  Spanish

Record number: 43, Textual support number: 1 OBS

HACCP por sus siglas en inglés.  4, record 43, Spanish, - Sistema%20de%20an%C3%A1lisis%20de%20riesgos%20y%20puntos%20cr%C3%ADticos%20de%20control

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 DEF

A form issued when detained products or other things are released from CFIA [Canadian Food Inspection Agency] control.  1, record 44, English, - Notice%20of%20Release%20from%20Detention

Record number: 44, Textual support number: 1 OBS

CFIA/ACIA 3257: Canadian Food Inspection Agency form code.  2, record 44, English, - Notice%20of%20Release%20from%20Detention

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 DEF

[Formulaire utilisé] pour indiquer la fin de la [retenue] d'un produit ou de tout autre objet.  1, record 44, French, - Avis%20de%20lev%C3%A9e%20de%20r%C3%A9tention

Record number: 44, Textual support number: 1 OBS

CFIA/ACIA 3257 : code de formulaire de l’Agence canadienne d’inspection des aliments.  2, record 44, French, - Avis%20de%20lev%C3%A9e%20de%20r%C3%A9tention

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 OBS

The Guide to Food Safety is a voluntary tool that provides the Canadian food industry with generic guidance on how to design, develop and implement effective preventive food safety control systems.  1, record 45, English, - Guide%20to%20Food%20Safety

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 OBS

Le Guide de salubrité des aliments est un outil volontaire qui fournit des lignes directrices de base à l'industrie alimentaire canadienne pour l'aider à concevoir, à élaborer et à mettre en œuvre des systèmes préventifs de contrôle de la salubrité des aliments efficaces.  1, record 45, French, - Guide%20de%20salubrit%C3%A9%20des%20aliments

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 DEF

A strike team that is part of an environmental health task force and that is trained, equipped and deployed to reduce or halt the initial harmful effects of an incident on a specific area of the environment in order to minimize their consequences on environmental health and the affected population.  1, record 46, English, - environmental%20health%20strike%20team

Record number: 46, Textual support number: 1 OBS

The composition of an environmental health strike team varies, but it always has a leader and includes representatives from all levels of government. Environmental health strike teams are divided into specific areas of expertise, such as radiology, food, potable water, debris and waste management, vector control, hazardous materials, outdoor air, indoor air, etc.  1, record 46, English, - environmental%20health%20strike%20team

Record number: 46, Textual support number: 2 OBS

environmental health strike team: term and definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  2, record 46, English, - environmental%20health%20strike%20team

Record number: 46, Textual support number: 1 PHR

Environmental health strike team (air), (hazardous materials), (potable water), (radiological).  1, record 46, English, - environmental%20health%20strike%20team

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Équipe de choc faisant partie de la force opérationnelle en salubrité de l'environnement qui est formée, outillée et déployée afin de réduire ou d'enrayer les effets néfastes initiaux d'un incident sur un secteur particulier de l'environnement de façon à atténuer leurs conséquences sur la salubrité de l'environnement et la population concernée.  1, record 46, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record number: 46, Textual support number: 1 OBS

La composition de l'équipe de choc en salubrité de l'environnement varie mais l'équipe comprend toujours un chef et compte des représentants des divers ordres de gouvernement. Les équipes de choc sont divisées en domaines de spécialisation tels que la radiologie, les aliments, l'eau potable, la gestion des débris et des déchets, la lutte antivectorielle, les matières dangereuses, l'air extérieur, l'air intérieur, etc.  1, record 46, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record number: 46, Textual support number: 2 OBS

équipe de choc en salubrité de l'environnement : terme et définition normalisés par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  2, record 46, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record number: 46, Textual support number: 1 PHR

Équipe de choc en salubrité de l'environnement (air), (eau potable), (matières dangereuses), (radiologique).  1, record 46, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 CONT

The purpose of food control is to provide consumers with food that is safe and meets all the appropriate requirements. This is made possible by assuring the conformity of the food-chain as a whole – from producing raw material for food until the moment it become available for the consumer.  2, record 47, English, - food%20control

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 CONT

L'objectif du contrôle des produits alimentaires est de faire en sorte que la nourriture que mangent les habitants soit sans danger et ne rende pas malade. Les municipalités contrôlent que les producteurs et les vendeurs de produits alimentaires ont des connaissances suffisantes et des locaux adéquats pour répondre à ces exigences.  2, record 47, French, - contr%C3%B4le%20des%20produits%20alimentaires

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 CONT

In international politics, food power is the use of agriculture as a means of political control whereby one nation or group of nations offers or withholds commodities from another nation or group of nations in order to manipulate behaviour.  1, record 48, English, - food%20power

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 CONT

Ce concept du pouvoir alimentaire connut une popularité croissante auxÉtats-Unis, à la suite de l'étude de la C.I.A. qui prédisait des avantages politiquesextraordinaires et une hégémonie encore plus grande des États-Unis dans lesaffaires mondiales à cause des pénuries futures de nourriture.  1, record 48, French, - pouvoir%20alimentaire

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

A firm's removal or correction of a violative [food] product that has not been marketed or that has not left the direct control of the firm.  2, record 49, English, - stock%20recovery

Record number: 49, Textual support number: 1 OBS

Stock recovery is not considered to be a food recall.  3, record 49, English, - stock%20recovery

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

[Retrait ou] correction, par une entreprise, d'un produit [alimentaire] non conforme qui n'a pas été commercialisé ou n'a jamais cessé d'être sous son contrôle direct.  1, record 49, French, - recouvrement%20de%20stock

Record number: 49, Textual support number: 1 OBS

Le recouvrement de stock n'est pas considéré comme un rappel d'aliments.  2, record 49, French, - recouvrement%20de%20stock

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, 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 50, English, - Food%20Safety%20Enhancement%20Program