TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

... agricultural technicians assist in agriculture and food science to ensure food quality and agricultural products. They can perform a wide range of duties depending on the specific field they choose to make their specialization. These duties can vary from working in a laboratory performing and recording tests, to performing more agricultural duties.  3, record 1, English, - agricultural%20technician

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

The Veterinary Drugs Directorate (VDD) is part of Health Canada’s Health Products and Food Branch.  1, record 2, English, - Veterinary%20Drugs%20Directorate

Record number: 2, Textual support number: 2 OBS

The Veterinary Drugs Directorate(VDD) works to protect human and animal health and the safety of Canada's food supply. [It does] this by evaluating and monitoring the safety, quality, and effectiveness of veterinary drugs. [It] also set[ s] standards for food safety and promote[ s] the responsible use of veterinary drugs for pets and food-producing animals.  1, record 2, English, - Veterinary%20Drugs%20Directorate

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

La Direction des médicaments vétérinaires (DMV) fait partie de la Direction générale des produits de santé et des aliments (DGPSA) de Santé Canada.  1, record 2, French, - Direction%20des%20m%C3%A9dicaments%20v%C3%A9t%C3%A9rinaires

Record number: 2, Textual support number: 2 OBS

La Direction des médicaments vétérinaires (DMV) travaille pour protéger la santé humaine et animale de même que pour protéger l'approvisionnement alimentaire du Canada. Pour ce faire, elle évalue et surveille l'innocuité, la qualité et l'efficacité des médicaments vétérinaires. La DMV fixe aussi les normes pour la salubrité des aliments et favorise l'utilisation responsable des médicaments vétérinaires chez les animaux de compagnie et les animaux destinés à l'alimentation.  1, record 2, French, - Direction%20des%20m%C3%A9dicaments%20v%C3%A9t%C3%A9rinaires

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The Controlled Drugs and Substances Act (CDSA) provides a legislative framework for the control of substances that can alter mental processes and that pose risks to public health and public safety when used inappropriately or diverted to the illegal market. Defined as controlled substances, these substances are listed in Schedules I, II, III, IV and V to the CDSA.  2, record 3, English, - controlled%20substance

Record number: 3, Textual support number: 1 OBS

Some controlled substances have legitimate uses, for example, as marketed drugs that have been authorized pursuant to the Food and Drugs Act and its regulations for the treatment of various medical conditions further to a scientific review of their safety, efficacy and quality.  2, record 3, English, - controlled%20substance

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La Loi réglementant certaines drogues et autres substances (LRCDAS) fournit un cadre législatif pour le contrôle des substances qui peuvent modifier les processus mentaux et qui présentent des risques pour la santé et la sécurité publiques lorsqu'elles sont utilisées de façon inappropriée ou détournées vers le marché illégal. Définies comme des substances désignées, ces substances figurent aux annexes I, II, III, IV et V de la LRCDAS.  2, record 3, French, - substance%20d%C3%A9sign%C3%A9e

Record number: 3, Textual support number: 1 OBS

Certaines substances désignées ont des utilisations légitimes, par exemple, comme médicaments commercialisés qui ont été autorisés en vertu de la Loi sur les aliments et drogues et de son règlement d'application pour le traitement de divers troubles médicaux à la suite d'un examen scientifique de leur innocuité, de leur efficacité et de leur qualité.  2, record 3, French, - substance%20d%C3%A9sign%C3%A9e

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

.... sustainable food – in other words, good food-should be produced, processed, bought, sold and eaten in ways that : provide social benefits, such as safe and nutritious products, and improve people's experiences of good quality food, for instance by growing and cooking it, which helps to enrich our knowledge and skills, and our cultural diversity; contribute to thriving local economies that create good jobs and secure livelihoods... ;enhance the health and variety of both plants and animals(and the welfare of farmed and wild creatures), protect natural resources such as water and soil, and help to tackle climate change.  3, record 4, English, - sustainable%20food

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Aliments qui sont produits et distribués d'une manière qui contribue à rendre durable un système alimentaire.  4, record 4, French, - aliments%20%C3%A9coresponsables

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

It was hypothesized that lower income households’ food purchases would be lower in overall nutritional quality, and include fewer fruits and vegetables and more sugar-sweetened beverages compared with higher income households.  2, record 5, English, - food%20purchase

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

En 2019, le quart des achats d'aliments sont effectués dans les pharmacies, les magasins à grande surface, les supercentres et les clubs entrepôts, ce qui laisse un 10 % pour les circuits courts et les magasins spécialisés [­­­...]  3, record 5, French, - achat%20d%27aliments

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The lists also indicate which food items are considered to be perishable staple food varieties, which are either frozen staple food items or fresh, unrefrigerated, or refrigerated staple food items that would spoil or suffer significant deterioration in quality within 2-3 weeks at room temperature.  3, record 6, English, - food%20item

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Un rappel d'aliments est lancé lorsqu'il est jugé que l'article alimentaire représente un risque pour la santé des consommateurs.  2, record 6, French, - article%20alimentaire

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

The [Food Quality Specifications] were developed from food industry standards, Canadian General Standards Board(CGSB), and the former Approved Products List(APL).  1, record 7, English, - Approved%20Products%20List

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Healthy public [policies]... can take many forms across a community to improve population health and quality of life, but are not necessarily developed by the health sector, as they focus on broader structural and social determinants of health rather than downstream healthcare services. Healthy public policy improves housing, living conditions(education, food security, childcare, transportation), livelihoods, and social and health services.  3, record 8, English, - healthy%20public%20policy

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Hay 1.483 "Municipios que propician la salud", una estrategia que aboga por políticas públicas favorables a la salud y permite acciones sectoriales cruzadas para crear entornos saludables y propicios.  1, record 8, Spanish, - pol%C3%ADtica%20p%C3%BAblica%20favorable%20a%20la%20salud

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Moderate food insecurity occurs when people compromise the quality [or] quantity of food consumed due to cost.  2, record 9, English, - moderate%20food%20insecurity

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Il y a insécurité alimentaire modérée lorsque les personnes font des compromis sur la qualité [ou] la quantité des aliments consommés en raison de leur coût.  2, record 9, French, - ins%C3%A9curit%C3%A9%20alimentaire%20mod%C3%A9r%C3%A9e

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

Of, relating to, or being high quality, expensive, or specialty food typically requiring elaborate and expert preparation.  2, record 10, English, - gourmet

Record number: 10, Textual support number: 1 OBS

In French, the term "gastronomique" does not refer to an expensive food.  3, record 10, English, - gourmet

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Qui permet de manger une cuisine de bonne qualité.  2, record 10, French, - gastronomique

Record number: 10, Textual support number: 1 OBS

En anglais, le terme «gourmet» qualifie non seulement une nourriture de bonne qualité, mais aussi une nourriture dispendieuse.  3, record 10, French, - gastronomique

Record number: 10, Textual support number: 1 PHR

menu gastronomique, repas gastronomique, restaurant gastronomique  2, record 10, French, - gastronomique

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

A fish of the family Coryphaenidae.  6, record 11, English, - common%20dolphinfish

Record number: 11, Textual support number: 2 OBS

Mahi-mahi are highly sought for sport fishing and commercial purposes. Sport fishermen seek them due to their beauty, size, food quality, and healthy population. Mahi-mahi is popular in many restaurants.  7, record 11, English, - common%20dolphinfish

Record number: 11, Textual support number: 3 OBS

dolphin: [Coryphaena hippurus] is also known as the dolphin, which causes confusion with the more widely-known marine mammals.  7, record 11, English, - common%20dolphinfish

Record number: 11, Textual support number: 4 OBS

mahi-mahi: Trade name recommended by the "Comité de normalisation de la terminologie des pêches commerciales" and by Fisheries and Oceans Canada.  6, record 11, English, - common%20dolphinfish

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Poisson de la famille des Coryphaenidae.  6, record 11, French, - coryph%C3%A8ne%20commune

Record number: 11, Textual support number: 2 OBS

coryphène; mahi-mahi : Noms français commerciaux normalisés par le Comité de normalisation de la terminologie des pêches commerciales.  6, record 11, French, - coryph%C3%A8ne%20commune

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

The demand for oat-based products continues to grow as Canadians seek out new and innovative plant-based beverages and food. Oat flour concentrates are an important ingredient in high quality and nutritious plant-based products enjoyed by Canadians and international consumers alike.  1, record 12, English, - oat%20flour%20concentrate

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Protein analysis is an essential tool for quality control in the food and animal feed industry...  2, record 13, English, - protein%20analysis

Record 13,  Textual support,  French

Record number: 13, 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 13, French, - analyse%20prot%C3%A9ique

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

The dance language is used by [worker bees] to communicate at least two items of information to one or more other workers : the distance and direction to a location(usually a food source, such as a patch of flowers). … If the quality of the food is sufficiently high, [the forager] will often perform a "dance" on the surface of the wax comb to recruit new foragers to the resource.  1, record 14, English, - honey%20bee%20dance

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

[The] aerobic colony count(ACC) is defined as the total number of bacteria able to grow in an oxygenated or aerobic environment. It is one of the most common tests applied to indicate the microbial quality, not safety, of food.  2, record 15, English, - aerobic%20colony%20count

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

[A] standard which is assumed to be the standard in the absence of any other.  2, record 16, English, - presumptive%20standard

Record number: 16, Textual support number: 1 CONT

Countries may be able and willing to regard a Codex Standard as the presumptive standard in cases where there is no corresponding standard, code of practice or other accepted expression of the "nature, substance or quality" of the food. A country need not apply the presumption to all the provisions of the standard if the details of its additives, contaminants, hygiene or labelling rules are different from those in the standard. In such a case the provisions in the Codex Standard defining the description, essential composition and quality factors relating to the specified name and description could still be the presumptive standard for those matters.  3, record 16, English, - presumptive%20standard

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

[...] norme que l'on considère valable en l'absence de toute autre.  1, record 16, French, - norme%20admise%20sur%20pr%C3%A9somption

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Distribution managers are responsible for the day-to-day tasks related to shipping large quantities of goods. Companies of all types require the services of a distribution manager, from the food industry to electronics. The work of a distribution manager typically includes monitoring large amounts of inventory for quality and quantity, overseeing warehouses and teams of warehouse workers, and meeting the demands of customers. Distribution managers work closely with warehouse supervisors to ensure that goods are loaded in a manner that is timely, meets quality standards, and facilitates on-time delivery.  3, record 17, English, - distribution%20manager

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

[Food and nutrition security] exists when all people at all times have physical, social and economic access to food of sufficient quantity in calories and quality in terms of variety, diversity, nutrient content and safety to meet their dietary needs and food preferences for an active and healthy life, coupled with a sanitary environment, adequate health, education and care.  1, record 18, English, - food%20and%20nutrition%20security

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Le terme «sécurité alimentaire et nutritionnelle» est une autre manière de combiner les notions de sécurité alimentaire et de sécurité nutritionnelle. Son utilisation s'est répandue ces dernières années et les communautés spécialisées dans la santé publique et la nutrition, en particulier, l'ont préconisé afin de souligner la nécessité d'intégrer plus étroitement la nutrition dans les politiques et programmes de sécurité alimentaire. Il est privilégié par ceux qui souhaitent mettre en avant l'ensemble des liens existant entre la sécurité alimentaire et la sécurité nutritionnelle, non seulement sur le plan linguistique, mais aussi sur le plan conceptuel, en particulier au niveau des ménages et des individus. Le fait d'adjoindre le qualificatif «nutritionnelle» au terme «sécurité alimentaire» souligne que le relèvement des niveaux de nutrition est l'objectif ultime.  1, record 18, French, - s%C3%A9curit%C3%A9%20alimentaire%20et%20nutritionnelle

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

[Referring to a food that is] made poorer in quality or unusable for its original purpose by the addition of some other substance...  2, record 19, English, - adulterated

Record number: 19, Textual support number: 1 CONT

Foods were considered adulterated if they included a deleterious ingredient or any material of less value than understood by name.  3, record 19, English, - adulterated

Record number: 19, Textual support number: 1 PHR

adulterated food, adulterated milk, adulterated product  4, record 19, English, - adulterated

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

Un aliment était considéré [comme] falsifié s'il contenait un ingrédient dangereux ou du matériel de moindre valeur que ne le laissait supposer son nom.  3, record 19, French, - falsifi%C3%A9

Record number: 19, Textual support number: 1 PHR

aliment falsifié, lait falsifié, produit alimentaire falsifié  4, record 19, French, - falsifi%C3%A9

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, 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 20, English, - bakery%20manager

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Grades establish product quality requirements depending on the food commodity, which may include parameters such as flavor, aroma, texture, colour, moisture, size, maturity, firmness, shape, cleanliness, density, clarity, fat content, condition of the food, as well as different types of defects.  1, record 21, English, - grade

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Les catégories établissent les exigences en matière de qualité du produit selon le produit alimentaire, lesquelles peuvent comprendre des caractéristiques telles que la saveur, l'arôme, la texture, la couleur, l'humidité, la taille, la maturité, la fermeté, la forme, la propreté, la densité, la limpidité, la teneur en matière grasse, la condition de l'aliment ainsi que différents types de défauts.  1, record 21, French, - cat%C3%A9gorie

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 CONT

Al hablar de calidad de la canal, hay que referirse a las características de la canal tendientes a predecir la palatabilidad de las carnes provenientes de esa canal (terneza), principalmente aquellas que son usadas para la asignación de categorías de las canales en los sistemas de categorización de canales.  1, record 21, Spanish, - categor%C3%ADa

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

The examination of organoleptic attributes of a product by the sense organs.  7, record 22, English, - sensory%20analysis

Record number: 22, Textual support number: 1 CONT

Organoleptic examinations of food are used extensively for evaluation of quality attributes such as taste, odor, body and texture, color, and appearance. The food industry use these examinations to classify certain foods into quality grade.  5, record 22, English, - sensory%20analysis

Record number: 22, Textual support number: 1 OBS

sensory analysis: term and definition standardized by ISO.  8, record 22, English, - sensory%20analysis

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Examen des propriétés organoleptiques d'un produit par les organes des sens.  6, record 22, French, - analyse%20sensorielle

Record number: 22, Textual support number: 1 CONT

L'examen organoleptique d'un aliment étudie toutes les composantes qui affectent les organes des sens (vue, goût, odorat, toucher).  4, record 22, French, - analyse%20sensorielle

Record number: 22, Textual support number: 1 OBS

analyse sensorielle : terme et définition normalisés par l'ISO et par l'AFNOR.  7, record 22, French, - analyse%20sensorielle

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

... a collection of international standards for the safety and quality of food as well as codes of good manufacturing practice and other guidelines to protect the health of the consumer and remove unfair practices in international trade.  2, record 23, English, - Codex%20Alimentarius

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish

Record number: 23, Textual support number: 1 DEF

Cuerpo orgánico de normas básicas y sistematizadas relativas a los alimentos, condimentos, estimulantes y bebidas, sus primeras materias correspondientes, utensilios y enseres de uso y consumo doméstico.  2, record 23, Spanish, - Codex%20Alimentarius

Record number: 23, Textual support number: 1 CONT

El Código Alimentario [...] tiene como finalidad: Definir qué ha de entenderse por alimentos, condimentos estimulantes, bebidas y demás productos y materias a que alcanza esta codificación. b) Determinar las condiciones mínimas que han de reunir aquéllos. c) Establecer las condiciones básicas de los distintos procedimientos de preparación, conservación, envasado, distribución, transporte, publicidad y consumo de alimentos.  2, record 23, Spanish, - Codex%20Alimentarius

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A [set of] methods used to turn fresh foods into food products.  2, record 24, English, - food%20processing

Record number: 24, Textual support number: 1 CONT

Food processing... can involve one or a combination of the following : washing, chopping, pasteurising, freezing, fermenting, packaging and many more. Food processing also includes adding components to food, for example to extend shelf life, or adding vitamins and minerals to improve the nutritional quality of the food(fortification).  3, record 24, English, - food%20processing

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Ensemble des opérations qui consistent à fabriquer, à partir de produits agroalimentaires, de produits alimentaires intermédiaires (PAI) ou de nutriments, des produits alimentaires propres à la consommation.  1, record 24, French, - transformation%20des%20aliments

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 CONT

El procesamiento de alimentos incluye todas aquellas acciones que cambian o convierten la materia vegetal o animal cruda en un producto seguro, comestible y que se disfruta y saborea mucho más. En la manufactura de alimentos a gran escala, el procesamiento implica la aplicación de principios científicos y tecnológicos específicos para conservar los alimentos, atrasando o frenando los procesos naturales de degradación.  1, record 24, Spanish, - procesamiento%20de%20alimentos

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

The Meat Science minor is designed for students seeking careers in the meat and food industry including research and product development, quality assurance, food safety, fresh meat processing, meat product manufacturing, and government service.  1, record 25, English, - meat%20product%20manufacturing

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Selon Statistique Canada, la fabrication de produits de viande représente environ 24,3 milliards de dollars de revenus au Canada et 26 % de toutes les expéditions d'aliments et de boissons.  1, record 25, French, - fabrication%20de%20produits%20de%20viande

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

food safety and quality standards : designation approved by the Terminology Committee of Agriculture and Agri-Food Canada.  2, record 26, English, - food%20safety%20and%20quality%20standards

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

normes de salubrité et de qualité des aliments : désignation approuvée par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  2, record 26, French, - normes%20de%20salubrit%C3%A9%20et%20de%20qualit%C3%A9%20des%20aliments

Record 26,  Textual support,  Spanish

Record number: 26, Textual support number: 1 CONT

En muchas naciones pobres con urbanización rápida, los alimentos cada vez más se procesan, cocinan e inclusive se sirven por pequeños empresarios, como vendedores callejeros o mercados públicos, donde con frecuencia se ignoran las normas sobre inocuidad y calidad de los alimentos.  1, record 26, Spanish, - normas%20sobre%20inocuidad%20y%20calidad%20de%20los%20alimentos

Record 27,  Textual support,  English

Record number: 27, 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 27, English, - Food%20Safety%20and%20Quality%20Program%20Delivery

Record 27,  Textual support,  French

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, 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 28, English, - functional%20protein

Record 28,  Textual support,  French

Record number: 28, 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 28, French, - prot%C3%A9ine%20fonctionnelle

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 OBS

Ontario Greenhouse Vegetable Growers(OGVG) is a not-for-profit organization, formed in 1967, representing approximately 220 members who grow greenhouse tomatoes, cucumbers and peppers on over 2, 500 acres in Ontario, Canada. OGVG is regulated under the Farm Products Marketing Act(FPMA).... Areas of focus include research, food safety, energy, environment, market performance and marketing.... In addition, OGVG works hard to promote and connect its growers with government agencies, consumers, retailers and food service operators across North America through various government lobbing events, research, marketing initiatives, trade shows and community activities. As a whole, OGVG strives to support the Ontario greenhouse vegetable sector and its growers, however possible, to ensure success for today, sustainability for tomorrow, and fresh, nutritious, quality produce for all.  3, record 29, English, - Ontario%20Greenhouse%20Vegetable%20Growers

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 OBS

[A] Food Safety Initiative to help the food processing industry maintain... high standards in safety and quality.  2, record 30, English, - Advantage%20HACCP%20Alberta

Record number: 30, Textual support number: 2 OBS

Advantage HACCP Alberta: designation approved by the Terminology Committee of Agriculture and Agri-Food Canada.  3, record 30, English, - Advantage%20HACCP%20Alberta

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 OBS

Initiative d’assurance de la salubrité des aliments dont le but est d’aider l’industrie de la transformation alimentaire à maintenir [des] normes élevées de salubrité et de qualité.  2, record 30, French, - Avantage%20HACCP%20Alberta

Record number: 30, Textual support number: 2 OBS

Avantage HACCP Alberta : désignation approuvée par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  3, record 30, French, - Avantage%20HACCP%20Alberta

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 OBS

Quality is in our Nature-A Guide to Building and Managing the Canada Brand for Food and Agriculture : designation approved by the Terminology Committee of Agriculture and Agri-Food Canada.  2, record 31, English, - Quality%20is%20in%20our%20Nature%20%2D%20A%20Guide%20to%20Building%20and%20Managing%20the%20Canada%20Brand%20for%20Food%20and%20Agriculture

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

La qualité est dans notre nature - Bâtir et gérer l'image de marque du Canada pour les secteurs de l'alimentation et de l'agriculture : Guide de l'utilisateur : désignation approuvée par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  2, record 31, French, - La%20qualit%C3%A9%20est%20dans%20notre%20nature%20%2D%20B%C3%A2tir%20et%20g%C3%A9rer%20l%27image%20de%20marque%20du%20Canada%20pour%20les%20secteurs%20de%20l%27alimentation%20et%20de%20l%27agriculture%20%3A%20Guide%20de%20l%27utilisateur

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Taste of Nova Scotia is a unique province-wide marketing program whose members are committed to offering... local culinary experiences[. Its] key mandate is to facilitate the growth of [its] members while promoting the unique quality of... Nova Scotia food and beverage products to consumers, both locally and around the world.  2, record 32, English, - Taste%20of%20Nova%20Scotia

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 CONT

In the past, periodic plant inspections and sample testing were used to ensure quality and safety of food products.  1, record 33, English, - sample%20testing

Record number: 33, Textual support number: 1 PHR

food sample testing  3, record 33, English, - sample%20testing

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

Il est capital que les laborantins directement responsables des analyses d'échantillons soient dûment formés et familiarisés avec les procédures utilisées.  1, record 33, French, - analyse%20d%27%C3%A9chantillon

Record 33,  Textual support,  Spanish

Record number: 33, Textual support number: 1 CONT

Administración de la calidad. [...] La prueba de muestra soporta características de frecuencias flexibles, métodos de multi-pruebas cualitativas y cuantitativas.  1, record 33, Spanish, - prueba%20de%20muestra

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

... the quantity and quality of nutrients found in the food item.  5, record 34, English, - nutritional%20value

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 CONT

La valeur nutritive varie quelque peu en fonction des ingrédients qui composent les pâtes (céréales entières, œufs, poudre de lait, légumes) et du degré de cuisson. Des pâtes très cuites contiennent légèrement moins de vitamines du complexe B que des pâtes fermes, car vu qu'il s'agit de vitamines hydrosolubles, une plus grande quantité d'éléments nutritifs passe donc dans l'eau de cuisson.  2, record 34, French, - valeur%20nutritionnelle

Record 34,  Textual support,  Spanish

Record number: 34, Textual support number: 1 DEF

Calidad de un alimento atendiendo a los elementos nutritivos que contiene.  4, record 34, Spanish, - valor%20nutritivo

Record number: 34, Textual support number: 1 CONT

El valor alimenticio de la carne radica en sus componentes proteicos, minerales y vitamínicos.  5, record 34, Spanish, - valor%20nutritivo

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

BCFT is a professional association of technologists and scientists in industry, government and academia committed to advancing food science and technology. [Its] mission is to advocate and promote the quality, safety and wholesomeness of the North American food supply through the application of science and technology.  1, record 35, English, - British%20Columbia%20Food%20Technolgists

Record 35,  Textual support,  French

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, 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 36, English, - Chemical%20engineers

Record number: 36, Textual support number: 2 OBS

2134: classification system code in the National Occupational Classification.  2, record 36, English, - Chemical%20engineers

Record 36,  Textual support,  French

Record number: 36, 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 36, French, - Ing%C3%A9nieurs%20chimistes%2Fing%C3%A9nieures%20chimistes

Record number: 36, Textual support number: 2 OBS

2134 : code du système de classification de la Classification nationale des professions.  2, record 36, French, - Ing%C3%A9nieurs%20chimistes%2Fing%C3%A9nieures%20chimistes

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

The Canadian Snack Food Association(CSFA) is a voluntary, non-profit organization whose members are involved in the manufacturing and distribution of snack foods. To the CSFA, snack foods include the traditional snack segment(potato chips, pretzels, tortilla chips, extruded snacks, nuts and popcorn) the snack cracker segment, baked snacks such as snacking toasts, potato or vegetable thins, portion packs, snacks to go, cookies, granola and cereal bars, etc. ;To provide leadership for sustained growth and be the recognized association in Canada, and for Canada, of all business and industry related to snack foods; To support member businesses and help them grow. To advance all matters aiding the development and improvement of the CSFA to the benefit of its business and associate members. To permit and encourage high quality standards, to satisfy the users of its products and to protect and further public health and welfare. To collect and disseminate information relevant to the members and provide a forum for the interchange of ideas. To strengthen the collective voice of members by increasing the diversity and size of their membership. To resolve issues with all levels of government and achieve the best possible legislation.  4, record 37, English, - Canadian%20Snack%20Food%20Association

Record number: 37, Textual support number: 1 OBS

Titles confirmed with the organization located in Don Mills, Ontario.  5, record 37, English, - Canadian%20Snack%20Food%20Association

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

L'Association canadienne des fabricants de grignotines (ACFG) est un organisme bénévole à but non lucratif dont les membres œuvrent dans la fabrication et la distribution d'aliments pour collations. Selon l'ACFG, les grignotines comprennent un volet classique (croustilles, bretzels, croustilles au maïs, biscuits apéritifs, noix et maïs soufflé), un volet «craquelins», les grignotines cuites comme les biscottes pour collation, les craquelins minces faits de pomme de terre ou aux légumes, des collations emballées en portions individuelles, les collations à emporter, les biscuits, les barres tendres et les barres granola, et autres; assurer le leadership sur le plan de la croissance durable et être reconnue au Canada, et pour l'ensemble du Canada, comme l'association responsable de toutes les entreprises et industries liées aux aliments pour collations; apporter un soutien aux entreprises membres et les aider à se développer. Promouvoir tous les dossiers qui pourraient aider à la croissance et à l'amélioration de l'ACFG pour le bénéfice de ses entreprises et de ses membres associés. Permettre l'application de normes de première qualité et encourager ses membres à les respecter afin de s'assurer que les consommateurs soient satisfaits des produits offerts et que la santé et le bien-être de la population soient protégés et priorisés. Recueillir et diffuser de l'information pertinente pour les membres et servir de tribune d'échanges d'idées. Renforcer la représentation de cette industrie en augmentant la diversité et le nombre de membres. Collaborer avec tous les paliers de gouvernement afin de régler les problèmes et de parvenir à la promulgation des lois les plus efficaces.  4, record 37, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record number: 37, Textual support number: 1 OBS

Appellations vérifiées auprès de l'organisme établi à Don Mills (Ontario).  5, record 37, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

Agricultural Policy Framework(APF)... : Federal-provincial/territorial initiative announced in 2001, the purpose of which is to develop pan-Canadian solutions to agricultural problems. Has five elements : business risk management; food safety and quality; science and innovation; environment; renewal. A framework agreement setting APF rules and objectives was signed by the provinces in 2003. An implementation agreement was reached for the period from 1 April 2004 to 31 March 2008.  2, record 38, English, - implementation%20agreement

Record number: 38, Textual support number: 1 OBS

implementation agreement: term used at Natural Resources Canada - Earth Sciences Sector.  3, record 38, English, - implementation%20agreement

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 CONT

Cadre stratégique agricole (CSA) [...] : Initiative fédérale-provinciale-territoriale annoncée en 2001 ayant pour objectif d'élaborer des solutions pancanadiennes aux difficultés que rencontre l'agriculture. Comporte cinq volets : la gestion des risques de l'entreprise; l'environnement, la salubrité et la qualité des aliments; le renouveau; la science; et l'innovation. Un accord-cadre qui fixe les règles et les objectifs du CSA a été signé par les provinces en 2003. Un accord de mise en œuvre a été conclu pour la période du 1er avril 2004 au 31 mars 2008.  5, record 38, French, - accord%20de%20mise%20en%20%26oelig%3Buvre

Record number: 38, Textual support number: 1 OBS

entente de mise en œuvre; accord d'application; accord d'exécution : termes en usage à Ressources naturelles Canada - Secteur des sciences de la Terre.  6, record 38, French, - accord%20de%20mise%20en%20%26oelig%3Buvre

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 OBS

GFTC is Canada's only not-for-profit, non-subsidized food technology centre, GFTC provides creative, confidential technical solutions, training, consulting and auditing to the Canadian agri-food industry in the areas of R&D, product development, packaging, shelf-life, food safety, quality, and productivity improvement.  1, record 39, English, - Guelph%20Food%20Technology%20Centre

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 OBS

Le centre GFTC est l'unique centre de technologie alimentaire au Canada, non axé sur les profits et sans but lucratif. Il fournit des solutions techniques confidentielles novatrices, de la formation et des services de consultation à l'industrie agroalimentaire canadienne. Il œuvre surtout dans le domaine de la recherche et du développement, de l'élaboration des produits, des emballages, de la durée de conservation, de l'innocuité alimentaire, et de l'alimentation de la qualité et de la productivité.  1, record 39, French, - Centre%20de%20technologie%20alimentaire%20de%20Guelph

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

The tactile sensations perceived within the mouth. [Definition standardized by ISO.]  3, record 40, English, - mouth%20feel

Record number: 40, Textual support number: 1 OBS

Terms relating to mouthfeel characteristics, e. g. juicy, greasy, creamy, during... attribute of the sensory quality of food(texture perception and measurement).  4, record 40, English, - mouth%20feel

Record number: 40, Textual support number: 2 OBS

mouthfeel: term standardized by ISO.  5, record 40, English, - mouth%20feel

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Sensations tactiles perçues à l'intérieur de la bouche. [Définition normalisée par l'ISO.]  4, record 40, French, - sensations%20buccales

Record number: 40, Textual support number: 1 OBS

sensations tactiles buccales : terme normalisé par l'ISO.  5, record 40, French, - sensations%20buccales

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 OBS

There are seven OECD [Organisation for Economic Co-operation and Development] schemes in operation involving the varietal certification of seed moving in international trade : herbage(grass and legume), oilseed, cereal, vegetable, sugar and fodder beet, maize and sorghum, subterranean clover and similar species. The objectives of these schemes are to encourage the use of seed of consistently high quality for the improvement of forage, food and fibre production in participating countries and to facilitate the international movement of Certified seed.  2, record 41, English, - OECD%20Schemes%20for%20the%20Varietal%20Certification%20of%20Seed%20Moving%20in%20International%20Trade

Record number: 41, Textual support number: 2 OBS

The OECD Seed Schemes are world-wide recognised schemes for the varietal certification of agricultural seed moving through international trade ... There are 53 countries currently participating in the OECD Seed Schemes (from Europe, North and South America, Africa, Middle-East, Asia and Oceania) ...  3, record 41, English, - OECD%20Schemes%20for%20the%20Varietal%20Certification%20of%20Seed%20Moving%20in%20International%20Trade

Record number: 41, Textual support number: 3 OBS

OECD Schemes for the Varietal Certification of Seed Moving in International Trade: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  4, record 41, English, - OECD%20Schemes%20for%20the%20Varietal%20Certification%20of%20Seed%20Moving%20in%20International%20Trade

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 OBS

L'OCDE [Organisation de coopération et de développement économiques] maintient actuellement sept systèmes de certification variétale des semences destinées au commerce international : cultures herbagères (graminées et légumineuses); oléagineux; céréales; légumes; betterave à sucre et betterave fourragère; maïs et sorgho; trèfle souterrain et espèces similaires. Leur but est d'encourager l'utilisation constante de semences de haute qualité, autant pour améliorer la production de fourrages, d'aliments et de fibres dans les pays participants que pour favoriser le commerce international des semences certifiées.  2, record 41, French, - Syst%C3%A8mes%20de%20l%27OCDE%20pour%20la%20certification%20vari%C3%A9tale%20des%20semences%20destin%C3%A9es%20au%20commerce%20international

Record number: 41, Textual support number: 2 OBS

La certification variétale OCDE apporte des garanties en termes d'identité et de pureté variétale des semences destinées au marché international, depuis leur multiplication jusqu'à leur étiquetage.  3, record 41, French, - Syst%C3%A8mes%20de%20l%27OCDE%20pour%20la%20certification%20vari%C3%A9tale%20des%20semences%20destin%C3%A9es%20au%20commerce%20international

Record number: 41, Textual support number: 3 OBS

Systèmes de l'OCDE pour la certification variétale des semences destinées au commerce international : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 41, French, - Syst%C3%A8mes%20de%20l%27OCDE%20pour%20la%20certification%20vari%C3%A9tale%20des%20semences%20destin%C3%A9es%20au%20commerce%20international

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 CONT

Canadian exporters to this market must be aware of the food quality regulation [which] established the nutrition and sanitary specifications for grains and grain by-products, including cereal flour, semola, semolinas or their mixtures, and bakery products.  1, record 42, English, - cereal%20flour

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 CONT

Pour la pâtisserie, remplacer 10 à 15 % de la farine de céréale par de la farine de chanvre et travailler la pâte comme d'habitude.  2, record 42, French, - farine%20de%20c%C3%A9r%C3%A9ale

Record number: 42, Textual support number: 1 OBS

farine de céréale : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 42, French, - farine%20de%20c%C3%A9r%C3%A9ale

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 OBS

The objective of this initiative is to support the creation of commodity or industry-wide data management systems that support the general directives of the Food Safety and Food Quality Element of the Agriculture Policy Framework(APF).  1, record 43, English, - Data%20Management%20Initiative

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 OBS

Cette initiative a pour objectif d’appuyer la création de systèmes de gestion de données pour l’ensemble du secteur ou une production particulière qui respectent les directives générales énoncées dans le volet Salubrité et qualité des aliments du Cadre stratégique pour l’agriculture (CSA).  1, record 43, French, - Initiative%20de%20gestion%20des%20donn%C3%A9es

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 OBS

The financial assistance provided... will come from the Quebec Special Food Safety and Quality Support Program and the Agri-Food Innovation Support Program, funded under the federal-provincial-territorial "Growing Forward initiative. "The two programs are linked to the food processing support strategy implemented by the Quebec Ministère de l'Agriculture, des Pêcheries et de l'Alimentation.  1, record 44, English, - Agri%2DFood%20Innovation%20Support%20Program

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

Le PSIA a pour objet d’appuyer la réalisation de projets de recherche appliquée, de développement expérimental ou d'adaptation technologique.  1, record 44, French, - Programme%20de%20soutien%20%C3%A0%20l%27innovation%20en%20agroalimentaire

Record number: 44, Textual support number: 2 OBS

Plus de 100 projets de recherche touchant directement l’innovation en agriculture sont actuellement menés au Québec dans le contexte du Programme de soutien à l’innovation en agroalimentaire (PSIA), qui fait partie de l’accord «Cultivons l’avenir» conclu entre le Canada et le Québec pour assurer le développement du secteur agricole et agroalimentaire.  1, record 44, French, - Programme%20de%20soutien%20%C3%A0%20l%27innovation%20en%20agroalimentaire

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 OBS

The International Bio-Food Institute(IBI) is a non-profit specialized institute which provides expertise in sustainable capacity-building and consultation in international bio-food trade policies and quality regulations to the industry, institutions and civil society, while promoting the improvement of food development. Founded in June 2001, IBI, now an autonomous entity, has been initiated primarily with the support of Agriculture and Agri-Food Canada. Its objectives are to : Provide information and international trade practices; Strengthen stakeholders’ capacities, and foster multi-sector co-operation. The International Bio-Food Institute is located in the city of Montreal, Canada.  1, record 45, English, - International%20Bio%2DFood%20Institute

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 OBS

L'Institut bioalimentaire international (IBI) est un organisme sans but lucratif qui possède une expertise en matière de politiques commerciales internationales et de réglementation des produits alimentaires qu'il offre aux intervenants de l'industrie bioalimentaire des pays en développement et des économies en transition. Sa mission est d'offrir un renforcement durable des capacités des intervenants de l'industrie, de ses institutions et de la société civile, tout en promouvant l'amélioration de la sécurité alimentaire, de l'environnement, de la démocratie et du développement économique plus équitable.  1, record 45, French, - Institut%20bioalimentaire%20international

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 OBS

Food Safety and Quality Team : designation approved by the Terminology Committee of Agriculture and Agri-Food Canada.  2, record 46, English, - Food%20Safety%20and%20Quality%20Team

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 OBS

Équipe de la salubrité et de la qualité des aliments : désignation approuvée par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  2, record 46, French, - %C3%89quipe%20de%20la%20salubrit%C3%A9%20et%20de%20la%20qualit%C3%A9%20des%20aliments

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 OBS

Food Safety and Food Quality Program : designation approved by the Terminology Committee of Agriculture and Agri-Food Canada.  2, record 47, English, - Food%20Safety%20and%20Food%20Quality%20Program

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 OBS

Programme d'assurance de la salubrité et de la qualité des aliments : désignation approuvée par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  2, record 47, French, - Programme%20d%27assurance%20de%20la%20salubrit%C3%A9%20et%20de%20la%20qualit%C3%A9%20des%20aliments

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 CONT

Intentional additives are substances purposely added to perform specific functions. For example, they may preserve the quality of the food, improve the nutritive value or add flavor.  5, record 48, English, - intentional%20additive

Record number: 48, Textual support number: 1 OBS

Intentional additives include preservatives, buffers, acids and alkalies, colours, sweeteners, nutrient supplements and flavouring materials.  6, record 48, English, - intentional%20additive

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 CONT

Les additifs sont généralement classés suivant leurs effets. Deux grandes catégories: les additifs directs destinés à conserver les aliments ou à modifier leurs propriétés organoleptiques, les additifs indirects qui facilitent leur fabrication.  1, record 48, French, - additif%20direct

Record number: 48, Textual support number: 1 OBS

Les additifs directs comprennent les agents conservateurs, acidulants, amérisants, colorants, édulcorants et exhausteurs de saveur et de texture.  2, record 48, French, - additif%20direct

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 OBS

All food animals sent to slaughter must be inspected by a qualified inspector and/or a veterinarian before slaughter(ante-mortem) and after slaughter(post-mortem). Animals and carcasses that do not pass inspection are condemned and, therefore, do not enter the human food chain. The purpose of inspection is to identify any animal that is affected or contaminated by a reportable or any other disease, toxic substances or drug residues that may threaten the quality or safety of the final product.  1, record 49, English, - condemned%20animal

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 OBS

Tous les animaux destinés à l'alimentation et envoyés à l'abattage doivent être inspectés par un inspecteur ou un vétérinaire compétent avant l'abattage (ante-mortem) et après l'abattage (post-mortem). Les animaux et les carcasses qui ne réussissent pas l'inspection sont condamnés et, de ce fait, ne peuvent se retrouver sur la chaîne alimentaire des humains. L'objet de l'inspection est de détecter tout animal qui serait atteint d'une maladie déclarable ou autre maladie, ou qui serait contaminé par des substances toxiques ou des résidus de médicaments qui menaceraient la qualité ou la salubrité du produit final.  1, record 49, French, - animal%20condamn%C3%A9

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 OBS

The Agricultural Marketing Service(AMS) administers programs that create domestic and international marketing opportunities for U. S. [United States] producers of food, fiber, and specialty crops. AMS also provides the agriculture industry with valuable services to ensure the quality and availability of wholesome food for consumers across the country.  3, record 50, English, - Agricultural%20Marketing%20Service

Record number: 50, Textual support number: 2 OBS

The Agricultural Marketing Service (AMS) is an agency within the United States Department of Agriculture, and has Programs in five commodity areas: cotton and tobacco; dairy; fruit and vegetable; livestock and seed; and poultry.  4, record 50, English, - Agricultural%20Marketing%20Service

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 OBS

Service de commercialisation agricole : appellation non officielle fournie à titre d'information seulement.  4, record 50, French, - Agricultural%20Marketing%20Service

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 OBS

Type A finishing barns are registered under the Canadian Quality Assurance(CQA) Program that were previously approved under the CFIA EU [Canadian Food Inspection Agency European Union] Ractopamine-Free Pork Program.  1, record 51, English, - type%20A%20finishing%20barn

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 OBS

Porcheries de finition enregistrées auprès du programme de l'AQC [Assurance de la qualité canadienne], et ayant été approuvées au titre du précédent Programme canadien de certification des porcs exempts de ractopamine de l'ACIA [Agence canadienne d'inspection des aliments] pour l'UE [Union européenne].  1, record 51, French, - porcherie%20de%20finition%20de%20type%20A

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 OBS

As part of the Health Products and Food Branch of Health Canada, the Natural and Non-prescription Health Products Directorate(NNHPD) is the regulating authority for natural health products for sale in Canada. [Its] role is to ensure that Canadians have ready access to natural health products that are safe, effective and of high quality while respecting freedom of choice and philosophical and cultural diversity.  2, record 52, English, - Natural%20and%20Non%2Dprescription%20Health%20Products%20Directorate

Record number: 52, Textual support number: 2 OBS

[In] June 2014, [the] NHPD changed its name to the Natural and Non-prescription Health Products Directorate (NNHPD).  3, record 52, English, - Natural%20and%20Non%2Dprescription%20Health%20Products%20Directorate

Record 52,  Textual support,  French

Record number: 52, Textual support number: 1 OBS

La Direction des produits de santé naturels et sans ordonnance (DPSNSO) fait partie de la Direction générale des produits de santé et des aliments (DGPSA) de Santé Canada. Elle est l'autorité réglementaire pour les produits de santé naturels vendus au Canada. [Son] rôle consiste à s'assurer que la population canadienne ait un accès rapide à des produits de santé naturels sécuritaires, efficaces et de grande qualité, tout en respectant la liberté de choix ainsi que la diversité philosophique et culturelle.  2, record 52, French, - Direction%20des%20produits%20de%20sant%C3%A9%20naturels%20et%20sans%20ordonnance

Record number: 52, Textual support number: 2 OBS

En juin 2014, la DPSN est renommée la Direction des produits de santé naturels et sans ordonnance (DPSNSO).  3, record 52, French, - Direction%20des%20produits%20de%20sant%C3%A9%20naturels%20et%20sans%20ordonnance

Record 52,  Textual support,  Spanish