Fish Import Program - Glossary
Annual product sampling plan - the type and number of product analyses to be conducted on fish products, on an annual basis.
Basic Importer - an importer who has been issued a fish import licence in accordance with FIR, Section 6.1(1). "Basic importer" is an alternate term for a fish import licence holder.
Can - any hermetically sealed container.
Canned fish - any fish that is sealed in a can and is sterilized.
Carnivore - a grouping of fish species for which hazards relating to environmental contaminants and heavy metals may pose a risk.
Carnivore/Scombroid - a grouping of fish species for which hazards relating to environmental contaminants, heavy metals and histamine may pose a risk.
Compliance Verification - activities carried out by CFIA inspectors to assess an individual importer's compliance to the requirements of their licence.
Corrective Action Plan - a documented plan of corrective actions required, including time frames, persons responsible for implementing the plan and the importer's verification that the corrective action is working. When developed in response to a compliance verification or regulatory violation, the plan must be reviewed and accepted by CFIA.
Country of Harvest - the country from which the fish originates.
Critical limits - the maximum value or minimum value to which a hazard must be controlled at a critical control point.
Critical non-conformity - A failure of the QMPI system that could result, or has already resulted, in the importation of unsafe or fraudulent product.
Crustaceans - all species of the class Crustacea.
Drug Residues - residues of therapeutic drugs used during the rearing of aquaculture fish.
Enhanced Inspection List (EIL) - a listing maintained by the CFIA which identifies imported fish products about which the CFIA has information indicating the product may be unsafe or unwholesome, and for which the Mandatory Inspection List (MIL) is not effective in managing the product safety risk. Import of products on the EIL requires mandatory proof of product compliance.
F-value - also known as the accumulated lethality, is the total lethal effect of heat applied (reference: Institute for Thermal Processing Specialists - PDF (53.3 kb)). In simple terms, this is the time/temperature process at the cold spot of the product. The value is expressed as equivalent minutes at a specific reference temperature (Tref) and a specific z-value, e.g., F (Tref = 65 °C, z = 6.7 C°) = 5.9 minutes.
F0 (sterilizing value) - is an F-value where the reference temperature is 121.1 °C and the z-value is 10 C° and the target organism is Clostridium botulinum. F0 = F (Tref = 121 °C, z=10 C°) = 3.0 minutes where the process results in a 12 log reduction of Clostridium botulinum.
Fish - any fish, including shellfish and crustaceans, and marine animals, and any parts, products or by-products thereof.
Fish Import - fish and seafood products shipped into Canada from any other country for commercial purposes as food for direct human consumption or further processing.
Fish import licence - a licence issued in accordance with subsection 6.1(1) of the Fish Inspection Regulations.
Fish import licence holder - an importer who has been issued a fish import licence in accordance with FIR, Section 6.1(1). An alternate term for a fish import licence holder is "basic importer".
Good order product - imported fish products for which there is no reason to believe that regulatory requirements have not been met.
Hermetically sealed container - (FDR, B.27.001) a container designed and intended to be secure against the entry of microorganisms, including spores.
Import licence - a fish import licence or quality management program import licence issued in accordance with the Fish Inspection Regulations.
Imported for further processing - the importation of fish that will be used as raw material in a federally registered establishment and that will be inspected as "Incoming Fish" under that establishment's domestic Quality Management Program. The product must undergo significant processing and must also be repackaged.
Inspector - a person who is designated as an inspector pursuant to Section 17 of the Fish Inspection Act.
Log reduction - a process that results in the exponential (10x) reduction of a specific microorganism. One (1) log reduction means a 10 fold (101) or 1 decimal or 90% reduction in the number of microorganisms in a food (reference: US FDA Center for Food Safety and Applied Nutrition). For example, a 5 log reduction (105) is a reduction from 100,000 organisms to 1.
Lot - with respect to fish, other than fresh fish, means a shipment or part of a shipment of fish that is of the same species, is processed in the same manner by the same producer, is packaged in the same size of container and bears the same label. A lot may include production from different processing times or dates. One lot cannot exceed the quantity of fish that can be loaded into a single shipping container.
Mandatory Inspection List (MIL) - a listing maintained by the CFIA in accordance with the Fish Inspection Regulations section 6.5 (2) which identifies imported fish products found to be non-compliant with Canadian requirements following an inspection. Imports of products on the MIL are subject to mandatory inspection.
Molluscan Shellfish - all species of bivalve molluscs of the class Bivalvia and all marine, carnivorous species of the class Gastropoda, either shucked or in the shell, in whole or in part, excluding the adductor muscles of scallops and the meat of geoducks
Non-conformity - A deviation from an importer's QMPI system that results in the importer not complying with the QMPI plan or FIR.
Non RTE - fish products which are required to be cooked prior to consumption and are therefore not associated with any processing risks.
Novel Food - (FDR, B.28.001) a substance, including a microorganism, that does not have a history of safe use as a food; a food that has been manufactured, prepared, preserved or packaged by a process that has not been previously applied to that food, and causes the food to undergo a major change; a food that is derived from a plant, animal or microorganism that has been genetically modified such that 1) the plant, animal or microorganism exhibits characteristics that were not previously observed in that plant, animal or microorganism, 2) the plant, animal or microorganism no longer exhibits characteristics that were previously observed in that plant, animal or microorganism, or 3) one or more characteristics of the plant, animal or microorganism no longer fall within the anticipated range for that plant, animal or microorganism.
Other aquaculture finfish - species of farmed finfish which are not associated with any species related risks but may present a risk for the presence of therapeutants.
Process authority - any person or organization that has been recognized by the Canadian Food Inspection Agency as being competent in developing and evaluating thermal processes.
Producer - the last person who processed fish prior to its importation into Canada.
Product Risk Group - a grouping of fish products with common risks related to processing, packaging, storage conditions, shelf life and the intended consumption of the fish product.
Quality Management Program - a fish inspection and control system that includes procedures, inspections and records for the purpose of verifying and documenting the processing of fish and the safety and quality of fish processed in, exported from or imported into Canada.
Quality Management Program Import Licence - a licence issued in accordance with section 6.1 (1.1) of the Fish Inspection Regulations.
QMPI licence holder - an importer who has been issued a Quality Management Program import licence in accordance with FIR, Section 6.1(1.1) An alternative term for QMPI Licence Holder is "QMPI importer".
QMPI Plan - a document describing the controls applied by a QMPI importer to meet the requirements of the Fish Inspection Regulations.
QMPI Reference Standard - the standard that sets out the requirements for the documentation and application of a QMPI Licence Holder's Quality Management Program. The QMPI Reference Standard is consistent with the requirements of the Fish Inspection Regulations.
Ready-to-eat (RTE) - any fish, other than canned fish and live shellfish, that does not require preparation except thawing or reheating before consumption.
Salmonids - a grouping of species of fish from the family salmonidae.
Scombroids - a grouping of fish species for which histamine hazard is a risk.
Service Provider - a company or person that does not form part of the licence holder's organization but is employed or contracted to provide a specified service. Service providers may include, but are not limited to, companies or persons who provide technical advice or expertise, product inspections, laboratory analysis, product storage, brokering or freight forwarding.
Shipment - for import purposes, a shipment is a specific quantity of fish or fish products imported at the same time under one Canada Border Services Agency (CBSA) transaction number, by the same importer, on a single transport carrier or vessel and notified to one inspection office as being available for inspection at one location.
Species Risk Group - a grouping of fish species with common risks related to environmental contaminants, therapeutant residues, histamine production, marine toxins and /or sanitary water quality conditions.
Supplier Quality Assurance (SQA) - documented agreement between two parties to supply a product/material or deliver a service, in accordance with the conditions set out in the SQA.
Sterilized - with respect to canned fish, means fish that has been treated with heat to prevent spoilage and to destroy all pathogenic organisms.
System Verification - 1) the assessment of a documented quality management program to determine its compliance with the requirements of a Regulatory Reference Standard; 2) the assessment of processes followed to meet regulatory requirements.
Type of Fish / Product - fish products from the same species risk group or product risk group.
z-value - number of degrees needed for a specific thermal death time curve to pass through one log cycle (factor of 10). Different microorganisms have different z-values depending on their resistance to changing temperatures (reference: Institute for Thermal Processing Specialists).
Document Type: Glossary / Status: Version 2
Date: June 4, 2012 / Review Date: June 4, 2014
- Date modified: