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Alberta Forest Genetic Resource Management and Conservation Standards. Third revision of STIA

Description

The standards in this publication are released under the Timber Management Regulation and represent rules to facilitate the collection, development, processing, documentation, tracking, custody... More ≫

Description

The standards in this publication are released under the Timber Management Regulation and represent rules to facilitate the collection, development, processing, documentation, tracking, custody and eventual use of forest reproductive materials. The forest genetic resources of Alberta are crucial to the long-term economic and ecological stability of the province. Without proper management, human activity can lead to genetic erosion, reduced fitness and loss of evolutionary resilience in wild populations, and can also reduce opportunities for development of new and useful plant varieties and gene products.

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Meat facility standards [2022]

Description

Describes the conditions under which meat is slaughtered, processed, stored and transported to ensure food safety. The Meat Facility Standards is a policy document legislated by the Meat... More ≫

Description

Describes the conditions under which meat is slaughtered, processed, stored and transported to ensure food safety. The Meat Facility Standards is a policy document legislated by the Meat Inspection Regulation, which requires the licensed operator to comply with the MFS. It describes the minimum regulatory requirements for the facility environment and for food production controls.

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Meat facility standards [2009]

Description

The Meat Facility Standards ensures that conditions under which meat and meat products are manufactured and the ingredients used in their manufacture lead to the production of food which is safe... More ≫

Description

The Meat Facility Standards ensures that conditions under which meat and meat products are manufactured and the ingredients used in their manufacture lead to the production of food which is safe for human consumption. The standards apply to all provincially-licensed meat facilities and provide a firm foundation for good manufacturing and hygienic practices. They allow operators to control and prevent relevant food safety hazards and to identify meat-borne risks to human health ultimately resulting in improved food safety.

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