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  • Microbial controls for meat products and food animals
    As part of the requirement to prevent, eliminate or reduce to acceptable level the microbial biological hazards that they identified in their Preventive Control Plan (PCP) (SFCR 47), operators are expected to manufacture meat products that do not pose a health risk due to the presence of microbial pathogens
  • Meat Hygiene Directives | CSCB National Office
    The following meat hygiene directives have been issued by CFIA: Meat Hygiene Directive: 2006 – 32 This updates annex R to include Macedonia, and is found at http: www inspection gc ca english anima meavia mmopmmhv direct 2006 di Meat Hygiene Directive: 2006 – 33 This updated the export requirements for pork, poultry and rabbit meat
  • Food-specific requirements and guidance – Meat products and food . . .
    Find information on select preventive control recommendations for operators to mitigate food safety risks associated with the preparation of processed meat products The following guidance documents include historically accepted and proven parameters, examples of control measures, and other information to help facilitate regulatory compliance
  • Update to CFIA Meat Hygiene Directives | CSCB National Office
    The following meat hygiene directives are now available in HTML and PDF versions at: http: www inspection gc ca eng 1331330793114 1331330868647 MHD 2013-22 Chapter 4 - Annex O (2013-05-17) The PDF version of directives should be used for maintaining print copies of the meat hygiene manual of procedures
  • Part 10: Meat products-process controls | Meat Plant Guidelines
    The CFIA Meat Hygiene Manual of Procedures provides guidance for the maximum degree hour limits at various temperatures, including tables for determining degree-hour limits and maximum time for fermentation at a given room temperature This information is contained in Chapter 4 of the Manual of Procedures in section 4 16 2 Pathogen Control
  • Canadian Food Inspection Agency - Meat Hygiene Manual of Procedures . . .
    While the Canadian Food Inspection Agency is responsible for ensuring that specific requirements as described in the appropriate sections have been met prior to certifying shipments for export, it is the responsibility of management to determine what special requirements are demanded by the competent authorities of the market of destination in
  • Meat Hygiene Manual of Procedures | Veterinary Medicine Electronic Library
    This electronic version of the Meat Hygiene Manual of Procedures was prepared as a reference document for inspectors of the Canadian Food Inspection Agency (CFIA) and all other stakeholders in the Canadian meat hygiene program
  • MEAT HYGIENE DIRECTIVE: 2010-21 - epe. lac-bac. gc. ca
    MEAT HYGIENE DIRECTIVE: 2010-21 PDF (337 kb) Ottawa, Ontario K1A 0Y9 July 7, 2010 SUBJECT: Chapter 17 - Annexes A, E, F Amendments to Chapter 17: Creation of Annex A, Chapter 17: Annex I of Chapter 4: "Introduction to ante-mortem for plant employees - A training guide", is moved to Annex A of Chapter 17
  • Canadian Food Inspection Agency - Acts and Regulations
    Regulations are current to 2025-05-27 and last amended on 2024-12-18 Previous Versions See coming into force provision and notes, where applicable Shaded provisions are not in force Help * List of amendments since 2019-01-01 (limited to last 10 amendments) [more details]
  • CFIA Meat Hygiene Directives | CSCB National Office
    The PDF version of directives should be used for maintaining print copies of the meat hygiene manual of procedures Topic(s): Other Government Departments (OGDs) Requirements





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