Processed Products Regulations (C.R.C., c. 291)

Regulations are current to 2015-11-16 and last amended on 2013-04-26. Previous Versions

Processed Products Regulations

C.R.C., c. 291


Regulations Respecting the Grading, Packing and Marking of Processed Products


 These Regulations may be cited as the Processed Products Regulations.

  • SOR/82-701, s. 2.


  •  (1) In these Regulations,

    “acceptable method”

    “acceptable method” means a method of analysis or examination designated by the Minister as acceptable for use in the administration of the Act and these Regulations; (méthode acceptable)

    “acceptance number”

    “acceptance number”[Repealed, SOR/95-548, s. 2]

    “acidified low-acid food product”

    “acidified low-acid food product” means a food product that has been treated by pickling or fermentation so as to attain an equilibrium pH of 4.6 or lower after heat processing; (produit alimentaire peu acide à pH réduit)


    “Act” means the Canada Agricultural Products Act; (Loi)


    “adulterated”[Repealed, SOR/2011-205, s. 26]


    “Agency” means the Canadian Food Inspection Agency established by section 3 of the Canadian Food Inspection Agency Act; (Agence)

    “brine pack”

    “brine pack” means a pack in which a water and salt solution is used as the packing media with or without the addition of sugar; (conservé dans la saumure)

    “commercial sterility”

    “commercial sterility” means the condition of a food product that is free from viable forms of microorganisms, including spores, capable of growing in the food product above a temperature of 4°C; (stérilité commerciale)


    “container” means the package in which a food product is offered for sale; (contenant)


    “contaminated”, in respect of a food product, means containing a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medicament, microbe, pesticide, poison, toxin or any other substance not permitted by, or in an amount in excess of limits prescribed under, the Canadian Environmental Protection Act, 1999, the Food and Drugs Act or the Pest Control Products Act; (contaminé)

    “critical factors”

    “critical factors” means those physical and chemical factors that affect the ability of the thermal process to achieve commercial sterility; (facteurs critiques)

    “cumulative sample size”

    “cumulative sample size”[Repealed, SOR/95-548, s. 2]

    “defective sample unit”

    “defective sample unit”[Repealed, SOR/95-548, s. 2]


    “Department”[Repealed, SOR/2000-184, s. 23]


    “Director” means the person designated by the President of the Agency; (directeur)

    “District Supervisor”

    “District Supervisor”[Repealed, SOR/87-372, s. 1]


    “edible” means fit for use as food; (version anglaise seulement)


    “establishment” means any place in which fruits or vegetables, or any product thereof, are prepared for food; (établissement)

    “first dealer”

    “first dealer” means any person who acquires for sale under their own label any food product packed by another person; (premier commerçant)


    “flipper”[Repealed, SOR/95-548, s. 2]


    “food” has the same meaning as in section 2 of the Food and Drugs Act; (aliment)

    “food additive”

    “food additive” has the same meaning as in section B.01.001 of Part B of the Food and Drug Regulations; (additif alimentaire)

    “food product”

    “food product” or “product” means any article of food prepared wholly or in part from fruit or vegetable; (produit alimentaire)


    “formulation” means, in respect of a food product,

    • (a) its ingredients and components, including food additives, and

    • (b) the proportions of its ingredients and components; (formulation)


    “grade” means a grade established for canned and frozen fruits and vegetables pursuant to sections 3.1 and 4; (catégorie)

    “hard swell”

    “hard swell”[Repealed, SOR/95-548, s. 2]

    “head space”

    “head space” means that space between the top edge or rim of the container and the upper level of the contents; (espace libre)

    “heavy pack”

    “heavy pack” means a pack in which a minimum amount of water required for proper processing is used as the packing media; (conserve épaisse)

    “hermetically sealed container”

    “hermetically sealed container” means a container that is designed and intended to be secure against the entry of microorganisms including spores; (contenant hermétiquement scellé)

    “hydrogen swell”

    “hydrogen swell”[Repealed, SOR/95-548, s. 2]


    “ingredient” means an individual unit of food that is combined with one or more other individual units of food to form an integral unit of food; (ingrédient)

    “inspection lot”

    “inspection lot”[Repealed, SOR/95-548, s. 2]


    “inspector”[Repealed, SOR/97-300, s. 1]


    “label” means any printed, stencilled, lithographed or embossed label, sticker, seal, wrapper, stencil or receptacle; (étiquette)

    “low-acid food product”

    “low-acid food product” means a food product any component of which has a pH value above 4.6 and a water activity (Aw) above 0.85 after thermal processing; (produit alimentaire peu acide)


    “Minister” means the Minister of Agriculture and Agri-Food; (ministre)

    “multiple sampling plan”

    “multiple sampling plan”[Repealed, SOR/95-548, s. 2]


    “operator” means the person who is responsible for the operation of a registered establishment; (exploitant)


    “package”[Repealed, SOR/98-579, s. 1]


    “packer”[Repealed, SOR/86-622, s. 1]

    “prepackaged product”

    “prepackaged product” means any product that is packaged in a container in such a manner that it is ordinarily sold to or used or purchased by a consumer without being re-packaged; (produit préemballé)

    “principal display panel”

    “principal display panel” has the same meaning as in subsection 2(2) of the Consumer Packaging and Labelling Regulations; (espace principal)

    “principal display surface”

    “principal display surface” has the same meaning as in subsection 2(1) of the Consumer Packaging and Labelling Regulations; (principale surface exposée)


    “processed” means, in respect of a food product, canned, cooked, frozen, concentrated, pickled or otherwise prepared to assure preservation of the food product in transport, distribution and storage, but does not include the final cooking or preparation of a food product for use as a meal or part of a meal such as may be done by restaurants, hospitals, food centres, catering establishments, central kitchens or similar establishments where food products are prepared for consumption rather than for extended preservation; (transformé)

    “Regional Director”

    “Regional Director”[Repealed, SOR/95-548, s. 2]

    “registered establishment”

    “registered establishment” means an establishment that is registered pursuant to subsection 11(1); (établissement agréé)

    “registered label”

    “registered label”[Repealed, SOR/2013-76, s. 1]

    “rejection number”

    “rejection number”[Repealed, SOR/95-548, s. 2]


    “sample”[Repealed, SOR/95-548, s. 2]

    “sample size”

    “sample size”[Repealed, SOR/95-548, s. 2]

    “sample unit”

    “sample unit”[Repealed, SOR/95-548, s. 2]

    “sampling plan”

    “sampling plan”[Repealed, SOR/95-548, s. 2]

    “scheduled process”

    “scheduled process” means the thermal process alone, or in combination with critical factors, chosen by the operator for a given food product formulation, container type and size and unit of thermal processing equipment that will achieve at least commercial sterility; (traitement programmé)

    “shipping container”

    “shipping container” means a receptacle, package or wrapper in which containers of food products are placed for transportation; (contenant d’expédition)

    “single sampling plan”

    “single sampling plan”[Repealed, SOR/95-548, s. 2]

    “solid pack”

    “solid pack” means a pack in which the fruit or vegetable has been partially or wholly precooked before processing so as to allow the product to pack closely with the minimum amount of free liquid; (conserve compacte)


    “substitute” means any food product that resembles a processed product in appearance and is prepared for the same uses as the processed product but does not meet the standards set out in these Regulations for the processed product; (succédané)

    “syrup pack”

    “syrup pack” means a pack in which sugar, invert sugar, honey, dextrose or glucose, in dry or liquid form, is used with water as the packing media; (conservé dans le sirop)

    “vacuum pack”

    “vacuum pack” means a pack in which a minimum amount of packing media is used and the vacuum in the can is created mechanically; (conservé sous vide)

    “water activity”

    “water activity” means the ratio of water vapour pressure of the food product to the vapour pressure of pure water at the same temperature and pressure; (activité de l’eau)

    “water pack”

    “water pack” means a pack in which water is used as the packing media. (conservé dans l’eau)

  • (2) and (3) [Repealed, SOR/93-496, s. 1]

  • SOR/79-541, s. 1;
  • SOR/81-337, s. 1;
  • SOR/86-622, s. 1;
  • SOR/87-133, s. 1;
  • SOR/87-350, s. 1(F);
  • SOR/87-372, s. 1;
  • SOR/88-383, s. 1;
  • SOR/91-687, s. 1;
  • SOR/93-330, s. 1;
  • SOR/93-496, s. 1;
  • SOR/95-548, s. 2;
  • SOR/97-300, s. 1;
  • SOR/98-579, s. 1;
  • SOR/2000-184, s. 23;
  • SOR/2003-6, s. 40;
  • SOR/2011-205, s. 26;
  • SOR/2013-76, s. 1.