Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2014-08-05 and last amended on 2014-05-16. Previous Versions

 No manufacturer shall sell whole cheese that is not made from a pasteurized source unless the date of the beginning of the manufacturing process is

  • (a) marked or branded thereon within three days thereof; or

  • (b) marked on the label at the time of packaging, if the cheese is such that, because of its texture, consistency, or physical structure, such date cannot be effectively branded or marked on the cheese.

 No manufacturer shall sell any cheese that is not made from a pasteurized source if it has been cut into smaller portions, unless

  • (a) it has been duly stored; or

  • (b) each portion of cut cheese is marked, branded or labelled with the date of the beginning of the manufacturing process.

  •  (1) Subject to subsection (2), no person shall sell cheese, including cheese curd, that is not made from a pasteurized source unless it has been stored.

  • (2) Cheese, including cheese curd, that is not made from a pasteurized source may be used as an ingredient in any food providing such food is manufactured or processed so as to pasteurize the cheese in the manner described in the definition “pasteurized source” in section B.08.030(1).

  • SOR/78-405, s. 1;
  • SOR/79-752, s. 3.

 Notwithstanding B.08.044, cheese that has not been manufactured from a pasteurized source and has not been stored but is marked or branded with the date of the beginning of the manufacturing process, may be sold to

  • (a) a wholesaler;

  • (b) a jobber; or

  • (c) in quantities of not less than 900 pounds, to a retailer.

 No person shall sell any whole cheese that has not been made from a pasteurized source unless there is stamped thereon the date of the beginning of the manufacturing process.

 Every manufacturer, wholesaler, or jobber who sells cheese not made from a pasteurized source and which has not been stored shall keep a record of

  • (a) the registered number of the cheese factory,

  • (b) the date of manufacture of the cheese,

  • (c) the vat number or vat numbers,

  • (d) the name and address of the person to whom the cheese is sold, and

  • (e) the weight sold from each vat,

for each lot of cheese sold.

  •  (1) Subject to section B.08.054, no person shall sell cheese, including cheese curd, made from a pasteurized source if the cheese contains more than

    • (a) 100 Escherichia coli, or

    • (b) 100 Staphylococcus aureus

    per gram, as determined by official method MFO-14, Microbiological Examination of Cheese, November 30, 1983.

  • (2) No person shall sell cheese, made from an unpasteurized source if the cheese contains more than

    • (a) 500 Escherichia coli, or

    • (b) 1,000 Staphylococcus aureus

    per gram, as determined by official method MFO-14, Microbiological Examination of Cheese, November 30, 1983.

  • SOR/78-405, s. 2;
  • SOR/82-768, s. 21;
  • SOR/84-17, s. 4.