A "Person" includes individuals, receivers, assignees, trustees in bankruptcy, estates, firms, partnerships, associations, joint-stock companies, joint ventures, clubs, societies, corporations, the state and its political subdivisions, and combinations of individuals of any form. B "Sale" and "selling" include all of the following transactions for a consideration in any manner, whether absolutely or conditionally, whether for a price or rental, in money or by exchange, and by any means whatsoever: 1 All transactions by which title or possession, or both, of tangible personal property, is or is to be transferred, or a license to use or consume tangible personal property is or is to be granted;. Notwithstanding any other provision of this chapter, such transactions that occur between members of an affiliated group are not sales. An "affiliated group" means two or more persons related in such a way that one person owns or controls the business operation of another member of the group. In the case of corporations with stock, one corporation owns or controls another if it owns more than fifty per cent of the other corporation's common stock with voting rights. As used in this division, "personal care service" includes skin care, the application of cosmetics, manicuring, pedicuring, hair removal, tattooing, body piercing, tanning, massage, and other similar services.
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- The Food Safety Enhancement Program approach to a preventive control plan
- Sigma Equipment
- The Food Safety Enhancement Program approach to a preventive control plan
- Alphabetical NCCI Code List
- Good Manufacturing Practices Guidance Document
- Interview Questions
- Operations management for services
- Acronyms and Abbreviations
The Food Safety Enhancement Program approach to a preventive control planVIDEO ON THE TOPIC: 12 instant PE curriculum activities - Great for sport games at elementary
Although the Safe Food for Canadians Regulations SFCR came into force on January 15, , certain requirements are being phased in over the following 12 to 30 months. For more information, refer to the SFCR timelines. FSEP is based on the Hazard Analysis and Critical Control Point HACCP principles and, for many years, this program has been implemented by meat, dairy, processed fruits and vegetables, shell eggs, processed eggs, honey and maple food operators as well as hatcheries.
Once reviewed and revised, as necessary, businesses may continue to use their written FSEP as their PCP and be in a good position to demonstrate compliance with the preventive control requirements of the SFCR. You may use other guidance developed by provincial governments, industry associations, international partners or academic bodies as long as they can achieve the outcomes identified in the regulations.
Always ensure that the guidance you choose is relevant for your particular business, product or products, and market requirements. The document describes the key components of a written Food Safety Enhancement Program, as well as information on program changes to consider under the SFCR.
Refer to the Tell me more! The document does not discuss the municipal and provincial processing requirements that may apply to your activities. Food businesses are responsible for complying with the law. They demonstrate compliance by ensuring that the commodities and processes for which they are responsible meet regulatory requirements. If a written PCP is required, the food business develops a PCP with supporting documents, monitors and maintains evidence of its implementation, and verifies that all control measures are effective.
CFIA verifies the compliance of a food business by conducting activities that include inspection, and surveillance.
When non-compliance is identified, the CFIA takes appropriate compliance and enforcement actions. The plan outlines the control measures you develop and implement to ensure that your food is safe and fit for consumption and the measures you apply to ensure compliance with the consumer protection and animal welfare requirements, as applicable.
Your FSEP outlines:. You need to review and update, as necessary, the requirements with the preventive control requirements in Part 4 of the SFCR. A description of the control measures to ensure compliance with the requirements set out in sections 47 to 84 of the SFCR. The written preventive controls describe:. A description of the monitoring procedures to ensure that the control measures are carried out correctly and consistently.
The written monitoring procedures describe:. The document Monitoring procedures provides additional information on key elements to consider in the development of monitoring procedures and types of monitoring procedures. The document Corrective actions outlines the steps for establishing corrective action procedures and preparing corrective action records.
A description of the verification activities to confirm and demonstrate that all preventive controls, monitoring activities and corrective actions outlined in your program are consistently implemented and are effective in achieving the intended outcome.
The document Verification procedures outlines the steps for developing verification procedures. A description of the documents records completed to substantiate that your preventive control plan has been implemented and to provide evidence that your control measures are effective. You ensure the integrity of the records by:. The document Record keeping procedures provides guidance that may help you establish records and ensure the integrity of all the records you generate.
Developing, implementing and maintaining an effective program depends on knowledgeable, experienced and committed management and employees working together to identify food safety hazards and determine how to control them.
It is recommended that the document be signed:. Dating all pages of the prerequisite programs, HACCP plans, process controls and supporting documentation such as standard operating procedures ensures that the correct version is implemented. It is recommended that the document be dated:.
For the use of electronic signatures or signature stamps, it is a good practice to have measures to ensure their integrity and authorized access.
You may incorporate the date with the electronic signature or signature stamps. The design and construction of an establishment and equipment, as well as the condition of the premises and equipment, have to be suitable for the production of safe food production. The establishment also has to be maintained and operated in a clean sanitary condition that prevents the contamination of a food. The requirements that apply to the maintenance and operation of an establishment can be found in Division 4, sections 49 to 81, of the SFCR.
The following prerequisite programs address these requirements:. This prerequisite program is intended to address the requirements set out in sections 56 to 71 of the SFCR. The land that forms part of your establishment and the location of your establishment may be a source of hazards such as pests and airborne microbial or chemical contaminants.
These hazards may enter your establishment and present a risk of contamination to your food. To prevent or eliminate the hazards you:. If your establishment is located near a source of contamination such as livestock or agricultural activities, you can protect your food from the hazards these activities may present by:.
The design and construction of your establishment prevents hazards that may be present from posing a risk of contamination to your food. For example:. The size and layout of your establishment is adequate and accommodates the activities conducted. The document Preventive control plan templates for domestic food businesses provides additional information on traffic and process flows.
You maintain your facility in good repair to prevent the contamination of your food. The natural or artificial lighting you use in your establishment is appropriate for your food. For example, the lighting does not:. The placement and intensity of lighting in your establishment is appropriate for the activities conducted. For example, the lighting allows you to:. The artificial lighting you use does not present a risk of contamination to your food. For example, light fixtures are:.
The guidance document Lighting in an establishment provides additional information on light intensity levels and colour known to be adequate for conducting activities. The natural or mechanical ventilation system in your facility provides a good air exchange. For example, the ventilation system:. The document condensation provides information on measures you may apply to prevent condensation and the contamination of your food with condensation that cannot be prevented.
You handle and dispose of waste, such as garbage, discarded packaging, broken pallets, discarded construction materials, and inedible products or food waste in a manner that prevents the contamination of your food. The document Specified risk material provides information on the handling of specified risk material to comply with the Health of Animals Regulations. Your establishment has the necessary sanitary facilities for employees to maintain personal cleanliness such as:.
Your facility has and maintains the necessary installations for the cleaning and sanitizing of hands and footwear to prevent the contamination of a food. The water, ice and steam used that can come into contact with food do not present a risk of contamination to the food. The conveyances used to transport food to and from your establishment do not present a risk of contamination to a food and protect the food from contamination from other food, dust, pests and the exterior environment.
For example, the conveyances:. The food is loaded on and unloaded from a conveyance in a manner that does not present a risk of contamination to the food. The incoming ingredients, products and materials you receive in your establishment are suitable, permitted for use and do not present a risk of contamination to your food. You verify the incoming ingredients, products and materials when they are received to ensure that they:.
The documents Incoming ingredients, materials and non-food chemicals and Supplier food safety assurance program outline the control measures that may be used to ensure the incoming food, ingredients, materials and non-food chemicals are safe and suitable for use. You identify and isolate, in a designated storage area, the food received as returns food you prepared that has left your establishment to prevent it from posing a risk of contamination to other food, as a result of mishandling and inadequate storage that may have occurred after the food left your establishment.
You store your food in a manner that protects it from contamination and you store non-food materials and chemicals in a manner that does not present a risk of contamination to your food. The equipment you use is appropriate to the food and activity you conduct and function as intended.
The conveyances or equipment you use are designed, constructed and maintained in a manner that prevents contamination of your food. The equipment and conveyances are maintained, and if necessary, calibrated, so that they function as intended and do not present a risk of contamination to the food.
Your personnel have the competencies and qualifications necessary to carry out the tasks and duties assigned to them to deliver the control measures needed to prevent, reduce or eliminate hazards from presenting a risk of contamination to your food.
This includes the procedures outlined in your prerequisite programs, CCPs , process controls and the monitoring and verification activities. To ensure your personnel are trained you:. Your employees are trained on food hazards, food hygiene, clean and sanitary conditions and the hygienic practices to follow to prevent the contamination of food. Your employees, including contractors, have the competencies, qualifications and accreditations necessary to carry out technical tasks.
For example, they are trained on:. You have a food hygiene program that employees, contractors and visitors are expected to follow to prevent the contamination of your food.
It describes, for example:. You have a sanitation program to maintain your establishment and equipment in a clean and sanitary condition, free from the accumulation of dust, dirt, food residue, grease and other debris that may contaminate your food. For example, you:. The document Cleaning and sanitation program provides additional information that may help you develop a cleaning and sanitation program. You have a pest control program that protects your facility against the entry and presence of animals that present a risk of contamination to the food.
The document Pest control provides additional information on control measures for pests and information on pest control programs. A recall system outlines the procedures for receiving, investigating and responding to complaints and the procedures for recalling a food that presents a risk of injury to human health.
The Recall procedure: A guide for food businesses provides a step-by-step approach to consider when developing recall procedures. The requirements for investigation, notification, complaints and recall do not form part of the PCP requirements. A traceability system includes the measures you take to ensure a food is labelled with the information necessary to trace it and to prepare and retain documents that allow you to trace the movement of a food one step back and one step forward.
You can obtain additional information on traceability requirements from CFIA 's Traceability for food web page. You have measures in place that ensure the information necessary to trace a food is on your food label:. Traceability requirements are not part of the PCP requirements.
Food allergens, gluten and added sulphites are chemical hazards that you need to consider during your hazard analysis and when determining critical control points. You have control measures in place to:. The document Preventive controls for food allergens, gluten and added sulphites provides guidance on measures that you may apply to:.
Preventing cross-contamination plays an important part in your preventive controls for allergens. The document Preventing cross-contamination provides information on the factors that may result in cross-contamination and measures you can apply to prevent cross-contamination.
This guidance document pertains to Part 3 of the Natural Health Product Regulations the Regulations and is intended for manufacturers, packagers, labellers, importers, and distributors of natural health products NHPs for sale in Canada. It is meant to facilitate compliance with the good manufacturing practices GMP requirements outlined in part 3 of the Regulations. For example, specific methods to achieve GMP compliance in sanitation may vary with the particular operation. This guidance document sets out GMP requirements; however, they are not regarded as the only interpretation of the Regulations.
Implementing Rules and Regulations. Rule I. Definition and Basic Guidelines. Definition of Terms - For purposes of these Rules and Regulations, the following definitions shall apply:.
The Food Safety Enhancement Program approach to a preventive control plan
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Alphabetical NCCI Code List
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Good Manufacturing Practices Guidance Document
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Operations management for services has the functional responsibility for producing the services of an organization and providing them directly to its customers. These decisions concern the process, people, information and the system that produces and delivers the service. It differs from operations management in general, since the processes of service organizations differ from those of manufacturing organizations. In a post-industrial economy , service firms provide most of the GDP and employment. As a result, management of service operations within these service firms is essential for the economy. The services sector treats services as intangible products, service as a customer experience and service as a package of facilitating goods and services.
Operations management for services
В левом верхнем углу появилось послание Танкадо: ТЕПЕРЬ ВАС МОЖЕТ СПАСТИ ТОЛЬКО ПРАВДА Правая часть экрана отображала внутренний вид мини-автобуса и сгрудившихся вокруг камеры Беккера и двух агентов. В центре возник нечеткий из-за атмосферных помех кадр, который затем превратился в черно-белую картинку парка. - Трансляция началась, - объявил агент Смит.
Acronyms and Abbreviations
Прости меня, - сказал он, стараясь говорить как можно мягче. - Расскажи, что с тобой случилось.
Раздался сигнал, после которого надо было оставить сообщение. - Привет, это Дэвид. - Он замолчал, не зная, что сказать. Беккер терпеть не мог говорить с автоответчиком: только задумаешься, а тот уже отключился.
Сейчас она держалась подчеркнуто сдержанно, и это пугало его еще сильнее. - Так в чем же проблема, Фил? - спросил Стратмор, открывая холодильник.