TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

[A purity test] tests for trace impurities as well as for other parameters, such as physical properties, [and is] based on current knowledge of the manufacturing process at the time the specifications are prepared. Limits for such constituents are provided at levels that are consistent with current good manufacturing practice and are deemed to be safe and otherwise unobjectionable under conditions in which the additive is customarily employed(including recognition of the acceptable daily intake established for the additive by JECFA [Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives]).  1, record 1, English, - purity%20test

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Nitrogen factor is used to measure fish content in processed products like coated fish or fish fillet with added water. When fish is processed under wet conditions under good hygienic practice and good manufacturing practice, there may be some degree of water absorption and loss of soluble nitrogen. Nitrogen factors have been established for some fish species under GMP [good manufacturing practices] and GHP [good hygienic practices] and interim nitrogen factors are available for some species.  2, record 2, English, - nitrogen%20factor

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - Codex%20Alimentarius

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record number: 3, 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 3, Spanish, - Codex%20Alimentarius

Record number: 3, 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 3, Spanish, - Codex%20Alimentarius

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

An important industrial chemical belonging to the class of organic compounds called alcohols [which appears under the form of] a colorless liquid, [is] miscible with water and most organic liquids, flammable, and highly poisonous when taken internally.  7, record 4, English, - methanol

Record number: 4, Textual support number: 1 OBS

Methyl alcohol(Methanol) [is a] solvent... in spice extracts and natural extractives at a maximum residue of 50 ppm; in hop extracts for use in malt liquors... and in meat and egg marketing inks at good manufacturing practice...  8, record 4, English, - methanol

Record number: 4, Textual support number: 2 OBS

methanol: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name.  9, record 4, English, - methanol

Record number: 4, Textual support number: 3 OBS

methyl alcohol: part of the Ingredient Disclosure List of the Hazardous Products Act (Registration SOR/88-64, December 31, 1987).  10, record 4, English, - methanol

Record number: 4, Textual support number: 4 OBS

Also known under the commercial designations RCRA waste number U154 and UN 1230.  10, record 4, English, - methanol

Record number: 4, Textual support number: 5 OBS

Chemical formulas: CH₄O or CH₃OH  10, record 4, English, - methanol

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

[...] le premier terme de la série des alcools aliphatiques saturés [...] C'est un liquide incolore, d'odeur caractéristique, de saveur brûlante, inflammable et toxique, soit par contact avec la peau et les muqueuses, soit par inhalation de vapeurs.  10, record 4, French, - m%C3%A9thanol

Record number: 4, Textual support number: 2 OBS

méthanol : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique.  9, record 4, French, - m%C3%A9thanol

Record number: 4, Textual support number: 3 OBS

alcool méthylique : fait partie de la Liste de divulgation des ingrédients de la Loi sur les produits dangereux (du Canada; enr. DORS s/88-64, 31 déc. 1987).  11, record 4, French, - m%C3%A9thanol

Record number: 4, Textual support number: 4 OBS

méthylène : nom commercial.  12, record 4, French, - m%C3%A9thanol

Record number: 4, Textual support number: 5 OBS

Formules chimiques : CH₄O ou CH₃OH  11, record 4, French, - m%C3%A9thanol

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

Fórmula química: CH₄O o CH₃OH  3, record 4, Spanish, - metanol

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Canadian Food Inspection Agency. The objective of this Code of Practice is to define "Good Agricultural and Manufacturing Practices" to promote the production and sale in Canada of unpasteurized fruit juice/cider that is safe and of the highest quality. It sets out recommendations for growing, harvesting, transporting, storing, processing, packaging and distributing. Its aim is preventing the contamination of juice/cider by pathogenic microorganisms such as E. coli O157 : H7.  1, record 5, English, - Code%20of%20Practice%20for%20the%20Production%20and%20Distribution%20of%20Unpasteurized%20Apple%20and%20Other%20Fruit%20Juice%2FCider%20in%20Canada

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Agence canadienne d'inspection des aliments. Le code d'usages a pour objet de définir les «bonnes pratiques agricoles et manufacturières» visant à favoriser la production et la vente au Canada de jus de fruit non pasteurisé salubre et de la plus haute qualité possible. Il expose les recommandations touchant la culture, la cueillette, le transport, la conservation, la transformation, l'emballage et la distribution. Il a pour objet de prévenir la contamination du jus par des micro-organismes pathogènes, comme E. coli O157:H7.  1, record 5, French, - Code%20d%27usages%20pour%20la%20production%20et%20la%20distribution%20de%20jus%20de%20pomme%20et%20de%20jus%20d%27autres%20fruits%20non%20pasteuris%C3%A9s%20au%20Canada

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A calcium salt of fumaric acid, used as a pH adjusting agent for some food preparations.  2, record 6, English, - calcium%20fumarate

Record number: 6, Textual support number: 1 CONT

Calcium fumarate [is a] pH adjusting or water correcting agent for unstandardized foods-good manufacturing practice.  3, record 6, English, - calcium%20fumarate

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Sel de calcium de l'acide fumarique, employé pour rajuster le pH de certaines préparations alimentaires.  1, record 6, French, - fumarate%20de%20calcium

Record number: 6, Textual support number: 1 OBS

fumarique : Se dit d'un diacide éthylénique [...] rencontré dans la fumeterre, le lichen d'Islande et certains champignons [...] L'acide fumarique présente avec l'acide maléique l'isomérie cis-trans.  2, record 6, French, - fumarate%20de%20calcium

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

A GMP [Good Manufacturing Practice] inspection report issued by the importer or a third party contracted by the importer.  1, record 7, English, - Importer%27s%20Audit%20Report

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Rapport d'inspection BPF [Bonne Pratique de Fabrication] produit par l'importateur ou par un tiers engagé par lui.  1, record 7, French, - Rapport%20de%20v%C3%A9rification%20de%20l%27importateur

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

SOP-0006 Procedure.  1, record 8, English, - inspection%20of%20drug%20establishments

Record number: 8, Textual support number: 2 OBS

GMP=Good Manufacturing Practice.  1, record 8, English, - inspection%20of%20drug%20establishments

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Procédure PON-0006.  1, record 8, French, - inspection%20des%20%C3%A9tablissements%20pharmaceutiques

Record number: 8, Textual support number: 2 OBS

Source : Bureau de la conformité et de l'application de la Loi, Direction générale de la protection de la santé, Santé Canada.  1, record 8, French, - inspection%20des%20%C3%A9tablissements%20pharmaceutiques

Record number: 8, Textual support number: 3 OBS

BPF = Bonne pratique de fabrication.  1, record 8, French, - inspection%20des%20%C3%A9tablissements%20pharmaceutiques

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Baker's yeast Glycan... [is an] emulsifier, stabilizer, gelling agent or thickener in unstandardized foods-good manufacturing practice levels.  2, record 9, English, - baker%27s%20yeast%20Glycan

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

«Glycan» est fort probablement une marque de commerce, mais aucune source ne le précise.  2, record 9, French, - levure%20de%20boulanger%20Glycan

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Propylene glycol mono fatty acid ester. Emulsifying, gelling, stabilizing or thickening agent for unstandardized foods-good manufacturing practice.  1, record 10, English, - pyropylene%20glycol%20mono%20fatty%20acid%20ester

Record number: 10, Textual support number: 1 OBS

«Propylene glycol monofatty acid ester» is listed in Lexique de la chimie alimentaire (RLFCH, 1980) under number 809.  3, record 10, English, - pyropylene%20glycol%20mono%20fatty%20acid%20ester

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Le terme «monoester d'acide gras du glycol propylénique» apparaît dans le Lexique de la chimie alimentaire (RLFCH, 1980) sous le numéro 809.  3, record 10, French, - monoester%20du%20propyl%C3%A8ne%2Dglycol%20des%20acides%20gras%20alimentaires

Record 10,  Textual support,  Spanish