TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Organic integrity is what separates organic food from non-organic food, referring to the adherence to organic standards at the production level, which must be maintained through handling to the point of final sale, for the final product to be labeled and/or marketed as organic.  1, record 1, English, - organic%20integrity

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Préparer les produits biologiques, en étant notamment attentif aux méthodes de transformation et de manipulation, afin de maintenir l'intégrité biologique et les qualités essentielles du produit à tous les stades de la production.  1, record 1, French, - int%C3%A9grit%C3%A9%20biologique

Record 1,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Consumers do play an essential role in the prevention of food-borne illness and require clear and consistent information on all aspects of food handling, from selecting food at the store to dealing with leftovers, constituting what is in effect a food hygiene advisory for the home.  2, record 3, English, - food%20handling

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Appliquer les bonnes pratiques et respecter les exigences relatives à la manipulation des aliments.  2, record 3, French, - manipulation%20des%20aliments

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Numerous outbreaks associated with viral contamination of fresh fruits and vegetables have been reported worldwide over the last decade. Fresh produce can become contaminated with viruses through contact with human sewage or infected workers during primary production, harvest, post-harvest handling, processing, packaging, and distribution. Unlike bacteria, human enteric viruses cannot multiply in food, as they need to enter living human cells to replicate. However, they can remain viable in fruits and vegetables for extended periods of time, and may cause illness if ingested.  2, record 4, English, - viral%20contamination

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

De nombreuses éclosions associées à la contamination virale des fruits et des légumes frais ont été signalées partout dans le monde au cours de la dernière décennie. Les fruits et les légumes frais peuvent être contaminés par des virus après un contact avec des eaux usées résidentielles ou des travailleurs infectés durant la production primaire, la récolte, la manutention post-récolte, la transformation, l'emballage et la distribution. Contrairement aux bactéries, les virus entériques humains ne peuvent proliférer dans les aliments, car ils doivent entrer à l'intérieur des cellules humaines vivantes pour se répliquer. Toutefois, ils peuvent demeurer viables dans les fruits et les légumes pendant de longues périodes et causer des maladies s'ils sont ingérés.  2, record 4, French, - contamination%20virale

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Food safety standards vary in degree of complexity and enforceability, from federal regulations that mandate specific standards for a particular food product to general advice for the consumer on safe food handling practices at home.  3, record 5, English, - food%20safety%20standard

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly. This is especially true when handling raw meat, poultry, and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce.  2, record 6, English, - cross%2Dcontamination

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

La contamination croisée se produit lorsque les micro-organismes d'un aliment ou d'un objet contaminé sont transférés à un aliment sain. Les aliments, les mains, les ustensiles, les équipements, les surfaces de travail, les torchons et les planches à découper sont souvent à l'origine de la propagation des micro-organismes.  2, record 6, French, - contamination%20crois%C3%A9e

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Contaminación [que] se produce cuando microorganismos patógenos (dañinos) [...] son transferidos por medio de alimentos crudos, manos, equipo [o] utensilios a los alimentos sanos.  2, record 6, Spanish, - contaminaci%C3%B3n%20cruzada

Record number: 6, Textual support number: 1 CONT

Se entiende por contaminación cruzada al proceso por el cual las bacterias de un área, son trasladadas, generalmente por un manipulador alimentario a otra área antes limpia, de manera que infecta alimentos o superficies.  3, record 6, Spanish, - contaminaci%C3%B3n%20cruzada

Record number: 6, Textual support number: 1 PHR

Contaminación cruzada directa, contaminación cruzada indirecta.  2, record 6, Spanish, - contaminaci%C3%B3n%20cruzada

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

The Safe Food Handling Program is a comprehensive training that delivers consistent food safety training to existing staff employees and potential employees.... The program covers six key areas : Basic Food Safety. Personal Hygiene. Purchasing, receiving and storing food. Cross-contamination and Allergens. Time and Temperature. Cleaning and Sanitation.  1, record 7, English, - Safe%20Food%20Handling%20Program

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Le Programme de manipulation sécuritaire des aliments a été conçu en collaboration avec des banques alimentaires, d'importants fabricants de produits alimentaires et l'Agence canadienne d'inspection des aliments (ACIA) et il est financé par Agriculture et Agroalimentaire Canada. Les normes reposent sur des données scientifiques éprouvées qui sont fondées sur les normes alimentaires en vigueur ainsi que sur le Programme canadien d'amélioration de la salubrité des aliments (PASA).  1, record 7, French, - Programme%20de%20manipulation%20s%C3%A9curitaire%20des%20aliments

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

El Programa de Alimentos Inocuos, que opera a escala nacional, difunde conocimientos y facilita orientación sobre buenas prácticas de fabricación y manipulación a pequeñas y medianas empresas alimentarias, lo que ha dado lugar a un incremento de la oferta de alimentos inocuos.  1, record 7, Spanish, - Programa%20de%20Alimentos%20Inocuos

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Preparing food in the home or food service is frequently the last link in the food chain before food is consumed and in essence it entails catering/cooking and serving of food. Safe food handling at this point is critical in preventing foodborne illness and also in maintaining the food safety measures undertaken by other supply chain participants up to this point.  1, record 8, English, - safe%20food%20handling

Record number: 8, Textual support number: 1 PHR

safe food handling practice  2, record 8, English, - safe%20food%20handling

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La manipulation sécuritaire des aliments à l'épicerie consiste à adopter des comportements très simples. Par exemple, les aliments crus devraient idéalement être placés dans des sacs en plastique individuels puis rangés séparément dans les sacs à provisions, cela afin d'éviter ce qu'on appelle communément la contamination croisée.  1, record 8, French, - manipulation%20s%C3%A9curitaire%20des%20aliments

Record number: 8, Textual support number: 1 PHR

pratique de manipulation sécuritaire des aliments  2, record 8, French, - manipulation%20s%C3%A9curitaire%20des%20aliments

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

Labourers in this unit group perform material handling, clean-up, packaging and other elemental activities related to food and beverage processing. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, meat plants, breweries and other food and beverage processing and packaging plants.  1, record 9, English, - Labourers%20in%20food%20and%20beverage%20processing

Record number: 9, Textual support number: 2 OBS

9617: classification system code in the National Occupational Classification.  2, record 9, English, - Labourers%20in%20food%20and%20beverage%20processing

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Les manœuvres de ce groupe de base effectuent des tâches de manutention de matériel, de nettoyage, d'emballage et autres activités élémentaires se rapportant à la transformation des aliments et des boissons. Ils travaillent dans des usines de transformation de fruits et de légumes, des laiteries, des minoteries, des boulangeries-pâtisseries, des raffineries de sucre, des usines de transformation de la viande, des brasseries et d'autres établissements de transformation et d'empaquetage des aliments et des boissons.  1, record 9, French, - Man%26oelig%3Buvres%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record number: 9, Textual support number: 2 OBS

9617 : code du système de classification de la Classification nationale des professions.  2, record 9, French, - Man%26oelig%3Buvres%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

This first edition of the Government of Canada's "Canadian Biosafety Standards and Guidelines"(CBSG) is a harmonized national standard for the handling and storing of human and terrestrial animal pathogens and toxins in Canada. The CBSG is the result of a joint initiative undertaken by the Public Health Agency of Canada(PHAC) and the Canadian Food Inspection Agency(CFIA) to update and harmonize three existing Canadian biosafety standards and guidelines for the design, construction and operation of facilities in which pathogens or toxins are handled or stored : 1. "... Laboratory Biosafety Guidelines, "3rd Edition, 2004(PHAC) ;2. "... Containment Standards for Veterinary Facilities, "1st Edition, 1996(CFIA) ;3. "... Containment Standards for Laboratories, Animal Facilities and Post Mortem Rooms Handling Prion Disease Agents, "1st Edition, 2005(CFIA).  1, record 10, English, - Canadian%20Biosafety%20Standards%20and%20Guidelines%20for%20Facilities%20Handling%20Human%20and%20Terrestrial%20Animal%20Pathogens%2C%20Prions%2C%20and%20Biological%20Toxins

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Cette première édition des «Normes et lignes directrices canadiennes sur la biosécurité» (NLDCB) du gouvernement du Canada est une norme nationale harmonisée sur la manipulation et l’entreposage des agents pathogènes affectant les humains (anthropopathogènes), des agents pathogènes pour les animaux terrestres et des toxines au Canada. Les NLDCB sont le fruit d’une initiative conjointe menée par l’Agence de la santé publique du Canada (ASPC) et l’Agence canadienne d’inspection des aliments (ACIA) visant à mettre à jour et à harmoniser trois documents existants de normes et lignes directrices canadiennes en matière de biosécurité pour la conception, la construction et l’exploitation d’installations où sont manipulés ou entreposés des agents pathogènes ou des toxines : 1. les «Lignes directrices en matière de biosécurité en laboratoire», 3e édition, 2004 (ASPC); 2. les «Normes sur le confinement des installations vétérinaires», 1re édition, 1996 (ACIA); 3. les «Normes de confinement pour les laboratoires, les installations vétérinaires et les salles de nécropsie qui manipulent des prions», 1re édition, 2005 (ACIA).  1, record 10, French, - Normes%20et%20lignes%20directrices%20canadiennes%20sur%20la%20bios%C3%A9curit%C3%A9%20pour%20les%20installations%20o%C3%B9%20l%27on%20manipule%20des%20agents%20pathog%C3%A8nes%20qui%20touchent%20les%20humains%20et%20les%20animaux%20terrestres%2C%20des%20prions%20et%20des%20toxines%20biologiques

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

... physical abuse (wilful, direct infliction of physical pain or injury, rough handling, shoving, slapping, pinching, hitting, kicking, restriction of freedom of movement, and sexual abuse.  2, record 11, English, - rough%20handling

Record number: 11, Textual support number: 2 CONT

(Elderly abuse) may involve : physical abuse, including assault and rough handling, gross neglect or withholding of food, personal, or medical care; psychological abuse such as confinement, isolation, lack of attention, intimidation or verbal and emotional abuse, or financial abuse-withholding of the means for daily living, fraud, theft and the misuse of funds.  3, record 11, English, - rough%20handling

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

[...] les mauvais traitements physiques (douleurs ou dommages physiques, traitements brutaux, rudoiements, poussées, claques, pincements, coups, coups de pied, restriction à la liberté de mouvement, agressions sexuelles) infligés volontairement et directement. (Le centre national d'information sur la violence dans la famille, "Les mauvais traitements infligés aux personnes âgées, 1989, p. 1  2, record 11, French, - traitements%20brutaux

Record number: 11, Textual support number: 2 CONT

(La violence à l'égard des personnes âgées) peut être définie comme étant tout acte d'omission ou de perpétration ayant pour conséquences un mal causé à une personne âgée et comprend les abus physiques, les agressions, les traitements brutaux, la négligence, le refus de nourriture, de soins personnels ou médicaux, les abus psychosociaux tels que l'isolation, l'emprisonnement, le manque d'attention, l'intimidation; l'abus verbal, émotif ou financier; la rétention des moyens nécessaires à la vie journalière, la fraude, le vol et le mauvais usage de l'argent. (Manuel de protocoles sur la violence domestique : pour les travailleurs sociaux en milieu de santé, 1989, p. 28)  3, record 11, French, - traitements%20brutaux

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Each of the... Canadian wheat classes is visually distinct from the other, and the varieties within each class are visually similar. This visual characteristic is called kernel visual distinguishability, or KVD, and it is presently one of the requirements that must be met if a wheat variety is to be registered by the Canadian Food Inspection Agency(CFIA) for unrestricted registration, production and handling.  2, record 12, English, - kernel%20visual%20distinguishability

Record number: 12, Textual support number: 1 OBS

Term and abbreviation used at the Canadian Grain Commission.  3, record 12, English, - kernel%20visual%20distinguishability

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Chacune des classes de blé [...] canadien peut être distinguée visuellement les unes des autres, et les variétés à l'intérieur de chaque classe se ressemblent visuellement. Cette caractéristique visuelle est appelée la distinction visuelle des grains, ou DVG. C'est présentement une des exigences à laquelle une variété de blé doit satisfaire avant de pouvoir être enregistrée par l'Agence canadienne d'inspection des aliments (ACIA) aux fins d'enregistrement, de production et de manutention sans restriction.  3, record 12, French, - distinction%20visuelle%20des%20grains

Record number: 12, Textual support number: 1 OBS

Terme et abréviation en usage à la Commission canadienne des grains.  4, record 12, French, - distinction%20visuelle%20des%20grains

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Paragraph 6. 1. 2 and 6. 2. 2... provide for an adventitious(accidental) inclusion of food from a genetically engineered crop of less than 5%... In the production of field crops, adventitious material can be introduced by natural factors such as the wind, insects, and other animals spreading seed from another crop, or by exposure to other crops through bulk handling systems.  2, record 13, English, - adventitious%20material

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Les alinéas 6.1.2 et 6.2.2 [...] prévoient que le matériel adventice (accidentel) provenant de cultures modifiées par génie génétique présent dans des aliments doit être inférieur à 5 % [...] Lors de la production de plantes de grandes cultures, le matériel adventice peut être introduit par des facteurs naturels comme le vent, les insectes et d'autres animaux propageant des semences d'une autre culture, ou encore par contact avec d'autres cultures lorsqu'on utilise des systèmes de manutention en vrac.  2, record 13, French, - mat%C3%A9riel%20adventice

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A thin layer that is deposited on the surface of a food and is co-consumed.  3, record 14, English, - edible%20coating

Record number: 14, Textual support number: 1 OBS

This layer is not self-supporting. Traditionally it is used to improve handling properties(M&M's melt in your mouth, not in your hand) or to prevent moisture loss... It can also be used as an adhesive to seasonings on snack foods..., as a glaze on baked goods... and to increase shelf life and reduce the need of packaging material. The shelf life is extended, because the film acts as a barrier to moisture and/or oil and/or vapor transmission. An edible coating has to have good eating properties : acceptable color, odor, taste, flavor and texture or be undetectable. An other requirement is that it must adhere to the food, but(in most cases) does not stick to packaging material.  3, record 14, English, - edible%20coating

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Film protecteur déposé sur la surface d'un aliment et qui est consommé au même moment que ce dernier.  2, record 14, French, - enrobage%20comestible

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Purpose of Food Labelling. The food label is one of the most important and direct means of communicating product information between buyers and sellers. It is one of the primary means by which consumers differentiate between individual foods and brands to make informed purchasing choices. A label serves three primary functions. It provides basic product information... It provides health, safety, and nutrition information. This includes instructions for safe storage and handling, nutrition information such as the quantity of fats, proteins... It acts as a vehicle for food marketing, promotion and advertising... label claims such as "low fat", "cholesterol-free", "high source of fibre", "product of Canada", "natural", "organic", "no preservatives added", and so on.  1, record 15, English, - food%20labelling

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

La principale fonction de l'étiquetage alimentaire est d'informer les consommateurs sur la nature et les caractéristiques des produits alimentaires afin de leur donner la possibilité de faire un choix plus informé. L'étiquetage alimentaire ne doit pas tromper les consommateurs sur les caractéristiques du produit ou sur ses effets, ni attribuer à un produit des propriétés relatives à la prévention, au traitement ou à la guérison de maladies humaines. Les réglementations relatives à l'étiquetage alimentaire prévoient que l'étiquette indique le nom de l'aliment, les ingrédients qu'il contient, son poids ou son volume, les informations nutritionnelles de base, le nom et l'adresse du fabricant, le pays d'origine, le mode d'emploi et de conservation et la date d'expiration.  4, record 15, French, - %C3%A9tiquetage%20alimentaire

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Colocación de una etiqueta o marbete en un producto alimenticio con información relativa, por parte de los productores, sobre las características esenciales del producto; lista de ingredientes, cantidad, fecha de caducidad, identificación de la empresa, lote, lugar de origen o procedencia, condiciones de conservación y utilización, posibles condicionantes alimentarios, etc.  3, record 15, Spanish, - etiquetado%20de%20alimentos

Record number: 15, Textual support number: 1 CONT

El etiquetado alimentario. La etiqueta de los productos alimentarios debe estar presente en el envase y no debe inducir a error al consumidor. Los datos de las características del producto, el origen, la composición, la forma de obtención y la caducidad deben ser muy claros.  2, record 15, Spanish, - etiquetado%20de%20alimentos

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Food and drug inspector... Inspects establishment where foods, drugs, cosmetics, and similar consumer items are manufactured, handled, stored, or sold to enforce legal standards of sanitation, purity, and grading : Visits specified establishments to investigate sanitary conditions and health and hygiene habits of persons handling consumer products. Collects samples of products for bacteriological and chemical laboratory analysis. Informs individuals concerned of specific regulations affecting establishments. Destroys subgrades, or prohibits sale of impure, toxic damaged, or misbranded items...  2, record 16, English, - food%20and%20drug%20inspector

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

Septimatech Group is a high technology service company supplying tooling and container handling concepts to the global packaging market. Their market consists of food and beverage, personal and home care, pharmaceutical, petrol chemical, contract packagers and packaging original equipment manufacturers, focusing on liquid filling packaging lines.  1, record 17, English, - container%20handling%20machinery

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

The food and beverage industry includes the handling, processing, preparation, packaging, and preservation of food and beverages.  1, record 18, English, - food%20and%20beverage%20industry

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

L'industrie des aliments et des boissons se compose de 17 secteurs : industrie du traitement de la viande [...], transformation de la volaille [...], produits du poisson [...], industrie laitière [...], industrie de la confiserie [...], industrie du sucre [...], industrie des fruits et légumes [...], boulangerie [...], biscuiterie [...], aliments divers [...], industrie des huiles végétales [...], industrie de l'alimentation animale [...], meunerie et fabrication de céréales de table [...], industrie des boissons gazeuses [...], distillerie [...], brasserie [et] industrie vinicole.  1, record 18, French, - industrie%20des%20aliments%20et%20des%20boissons

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Huge food losses also occurred during the handling and processing of certain products. The study made a diagnosis of the methods used in the storage and conservation of foodstuffs at the level of the producer and purchasing, distribution and processing centres. With regard to the producer, the most commonly used methods were storehouses with all their variations, earth jugs; baskets; bags; casks and calabashes; small huts; sieves; holes in the ground; or roofs. Hangars and stores, silos, containers and even open-air storage systems were in use at the purchasing, distribution and processing centres.  3, record 19, English, - conservation%20of%20foodstuffs

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

A branch of civil engineering concerned primarily with the maintenance of environmental conditions (as pure water supply, waste disposal, insect control, nuisance abatement) conducive to public health.  3, record 20, English, - sanitary%20engineering

Record number: 20, Textual support number: 1 CONT

Sanitary engineering practice includes surveys, reports, designs, reviews, management, operation and investigation of works or programs for(1) water supply, treatment and distribution;(2) sewage collection, treatment and disposal;(3) control of pollution in surface and underground waters;(4) collection, treatment, and disposal of refuse;(5) sanitary handling of milk and food;(6) housing and institutional sanitation;(7) rodent and insect control;(8) recreational place sanitation;(9) control of atmospheric pollution and air quality in both the general air of communities and in industrial work spaces;(10) control of radiation hazards exposure; and(11) other environmental factors affecting health, comfort, safety, and well-being of people.  4, record 20, English, - sanitary%20engineering

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Ensemble d'études et de techniques visant à assurer la salubrité et l'hygiène des lieux, des services publics, des denrées alimentaires, des installations industrielles.  3, record 20, French, - g%C3%A9nie%20sanitaire

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 CONT

[La actividad del] Centro de Ingeniería Sanitaria (CIS) [...] estuvo centralizada principalmente en solucionar problemas de saneamiento básico: agua potable, líquidos cloacales y residuos sólidos [...]  2, record 20, Spanish, - ingenier%C3%ADa%20sanitaria

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

The practice of effecting healthful and hygienic conditions to food.  2, record 21, English, - food%20sanitation

Record number: 21, Textual support number: 1 CONT

Food sanitation includes correct food handling methods, recommended temperature for cooking, refrigeration and freezing, correct solutions and methods for the use of chemical sanitizers, and handling and storage of food.  3, record 21, English, - food%20sanitation

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Normes en matière d'assainissement des aliments, des additifs, etc., en vertu de la législation.  3, record 21, French, - assainissement%20des%20aliments

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Improvements in food safety... reliable and uniform animal identification system. Public health would benefit from the development of such a system because this would permit accountability for and prevention of food safety hazards, including residues and harmful pathogens.... the public would benefit because data collection and long-term research studies are currently hampered by the lack of animal identification. Understanding of the ecology of food-borne pathogens in the production and handling period before slaughter needs to be improved. Animal identification will permit packers and consumers to reward producers for using food safety-related production practices...  2, record 22, English, - animal%20identification

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Opération qui consiste, soit par le relevé des signes distinctifs (signalement), soit par l'apposition d'une marque particulière (marquage) à identifier un animal au sein d'un effectif.  1, record 22, French, - identification%20des%20animaux

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Food engineers apply the concepts and principles of engineering to the conversion of raw food stuffs into safe consumer products of the highest possible quality. They work in the areas of food handling, processing, packaging and distribution.  2, record 23, English, - food%20engineer

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Personne qui agit comme experte-conseil auprès des entreprises du domaine de la transformation des produits alimentaires.  1, record 23, French, - ing%C3%A9nieur%20alimentaire

Record number: 23, Textual support number: 1 OBS

Elle participe également à la mise au point de nouveaux procédés et équipements en vue de les vendre aux entreprises. À cette fin, elle détermine les besoins de l'entreprise, lui propose de l'équipement et des procédés et donne la formation nécessaire à l'utilisation du nouveau matériel.  1, record 23, French, - ing%C3%A9nieur%20alimentaire

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

tongs. Spring-type or scissor-type tools used to pick up and handle foods.  2, record 24, English, - food%20tongs

Record number: 24, Textual support number: 1 CONT

Food tongs. For handling food without touching with hands. Spring type metal, formed in elongated "U" shape....  1, record 24, English, - food%20tongs

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

pince de cuisine. Outil en acier inoxydable composé de deux leviers articulés. Utilisée pour retourner et manipuler les aliments durant la cuisson ou pour le service.  1, record 24, French, - pince%20de%20cuisine

Record number: 24, Textual support number: 2 DEF

pince. Ustensile formé de deux branches dont les extrémités ont une forme adaptée à l'aliment (...) à saisir.  2, record 24, French, - pince%20de%20cuisine

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

An International Development Research Centre(IRDC) Project. "Drying is a preservation process that prevents the deterioration of perishable crops and allows for handling, transport, and storage of food products for sale outside the community where they are grown. Researchers at Chiang Mai University in northeastern Thailand have adapted drying technologies to help expand the markets for fruits and vegetables. For individual farmers, a cabinet-type tray dryer was designed with a capacity of 100 kg. Warm air is produced by a wood-fired furnace and a natural thermal draft moves the air throughout the unit. This dryer has been tested and accepted by the longan farmers who have tried it, and is suitable in those areas where sufficient fuelwood is available".  1, record 25, English, - Multi%2Dcrop%20Dryers

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Un projet du Centre de recherches pour le développement international (CRDI). «Le séchage est un moyen de conservation qui prévient la détérioration des produits agricoles périssables et en permet la manutention, le transport et l'entreposage avant la mise en vente à l'extérieur de la communauté. Des chercheurs de l'Université Chiang Mai dans le nord-est de la Thaïlande ont perfectionné les techniques de séchage afin d'accroître le marché des fruits et légumes. Pour les petits agriculteurs, on a mis au point un séchoir à plateaux en forme d'armoire d'une capacité de 100 kg. Une fournaise à bois y produit de l'air chaud et un courant thermique naturel mobilise l'air dans l'unité. On a testé le séchoir et on l'a utilisé dans les plantations de longanes; les fermiers l'ont dès lors adopté. Le procédé convient là où il y a suffisamment de bois de chauffe.»  1, record 25, French, - Des%20s%C3%A9choirs%20polyvalents

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

To provide the public with information on the safe handling of food, consumer organizations, industry associations, and municipal, provincial, territorial and federal governments, through the Canadian Partnership for Consumer Food Safety Education, have produced an awareness campaign called Fight BAC! The campaign focuses attention on the four key food safety messages : CLEAN, SEPARATE, COOK, and CHILL.  1, record 26, English, - Fight%20BAC%21

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

Les organisations de consommateurs, les associations industrielles ainsi que les gouvernements municipaux, provinciaux, territoriaux et fédéral ont mis sur pied, par l'entremise du Partenariat canadien pour la salubrité des aliments, une campagne de sensibilisation nommée À bas les BACtéries!. Ils peuvent ainsi transmettre au public l'information dont il a besoin sur la manipulation sans risque des aliments. La campagne met l'accent sur les quatre principaux messages de salubrité des aliments : NETTOYEZ, SÉPAREZ, CUISEZ et RÉFRIGÉREZ.  1, record 26, French, - %C3%80%20bas%20les%20BACt%C3%A9ries%21

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

Any person who is employed on a defence establishment and is in any way involved in the manufacture, preparation, handling, sale or serving of food, where any part of the person's clothing or body might come in contact with the food or associated equipment and utensils.  1, record 27, English, - food%20handler

Record number: 27, Textual support number: 2 OBS

Term officially approved by the Department of National Defence  2, record 27, English, - food%20handler

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

Toute personne qui est employée dans un établissement de la défense et qui, de quelque façon que ce soit, prend part à la confection, à la préparation, à la manutention, à la vente ou au service des aliments, lorsqu'une partie quelconque des vêtements ou du corps de la personne pourrait entrer en contact avec les aliments ou le matériel et les ustensiles connexes.  1, record 27, French, - pr%C3%A9pos%C3%A9%20%C3%A0%20la%20manutention%20des%20aliments

Record number: 27, Textual support number: 2 OBS

Terme officialisé par le ministère de la Défense nationale.  2, record 27, French, - pr%C3%A9pos%C3%A9%20%C3%A0%20la%20manutention%20des%20aliments

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

The Western Barley Growers Association was formed in 1978 to represent barley growers in the four western provinces in their dealings with governments and other organizations. The Association's effort are dedicated to : Grower representation on policy making and research boards affecting the barley producer; grower investigation into current marketing, handling and transportation procedures for both malt and feed varieties; grower liaison with the livestock industry; grower liaison with the malting, brewing and food industries and providing pertinent findings and information to the grower.  3, record 28, English, - Western%20Barley%20Growers%20Association

Record number: 28, Textual support number: 2 OBS

Information confirmed with the organization which is established in Calgary, Alberta.  4, record 28, English, - Western%20Barley%20Growers%20Association

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

La Western Barley Growers Association a été fondée en 1978 pour représenter les producteurs d'orge des quatre provinces de l'Ouest auprès des gouvernements et des autres organismes. Elle s'applique à : représenter les producteurs à des conseils de recherches et à des comités de direction susceptibles de les intéresser; étudier les techniques de commercialisation, de manutention et de transport actuellement utilisées pour les différentes variétés brassicoles et fourragères; entretenir des relations avec les éleveurs; entretenir des relations avec les industries de la malterie, de la brasserie et de l'alimentation et informer et conseiller les producteurs.  3, record 28, French, - Western%20Barley%20Growers%20Association

Record number: 28, Textual support number: 2 OBS

Renseignement confirmé auprès de l'organisme établi à Calgary (Alberta).  4, record 28, French, - Western%20Barley%20Growers%20Association

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 OBS

Agriculture and Agri-Food Canada(AAFC). Mandate : The Fredericton Research Centre develops new cultivars and technologies for the production, handling, and management of potatoes. The Centre also maintains a national repository of potato gene resources and conducts research on soil management and conservation. In addition, the Centre develops technologies for sustainable food production from beef cattle at the Nappan Research Farm, Nappan, N. S.  1, record 29, English, - Fredericton%20Research%20Centre

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

Agriculture et Agroalimentaire Canada (AAC). Mandat : Le Centre de recherches de Fredericton crée de nouveaux cultivars et met au point de nouvelles techniques de production, de manutention et d'exploitation de la pomme de terre. Le Centre maintient également une banque nationale de gènes pour la pomme de terre. En outre, le Centre met au point des techniques de production durable pour les aliments carnés d'origine bovine à la Ferme de recherche de Nappan (Nouvelle-Écosse) .  3, record 29, French, - Centre%20de%20recherches%20de%20Fredericton

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 OBS

Those persons who are employed in : the handling, processing, serving or storage of food; or the cleaning of food service areas of food dispensing equipment. [34-13) AL 23/74)  1, record 30, English, - food%20services%20personnel

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 OBS

Les personnes qui sont préposées: à la manipulation, la préparation, la présentation ou l'entreposage des aliments; ou au nettoyage des locaux où l'on sert des aliments, ou de l'équipement destiné à distribuer de la nourriture. [34-13)Mod. 23/74)  1, record 30, French, - personnel%20des%20services%20d%27alimentation

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

Precautions must be taken in the food industry when handling marine edible food.  2, record 31, English, - marine%20edible%20food

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

Produit marin et aliment marin sont formés par analogie à biologie marine.  1, record 31, French, - produit%20marin%20alimentaire

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

The job of the public health inspector... is to enforce regulations concerned with such things as food handling in shops; the maintenance of a clean water supply; the discharge of waste and sewage. He also inspects property where the tenant has complained that the landlord has not done the repairs... A more general duty is survey work connected with ascertaining whether houses are fit for human habitation.  1, record 32, English, - public%20health%20inspector

Record number: 32, Textual support number: 1 OBS

"Sanitarian" is rarely used in Canada.  1, record 32, English, - public%20health%20inspector

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 CONT

Les inspecteurs sanitaires assurent la salubrité du milieu, des aliments et des produits, par divers types d'inspection.  1, record 32, French, - inspecteur%20sanitaire

Record 32,  Textual support,  Spanish