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

Regulations are current to 2017-07-03 and last amended on 2017-06-20. Previous Versions

 [Repealed, SOR/2016-305, s. 50]

 [Repealed, SOR/2016-305, s. 50]

 [Repealed, SOR/2016-305, s. 50]

 [Repealed, SOR/2016-305, s. 50]

 No person shall sell a preparation for use in or upon food unless

  • (a) the label carries the words “Food Colour Preparation” on its principal display panel; and

  • (b) in the case of a liquid preparation, the container has a capacity of 60 ml or less and will permit dropwise discharge only.

  • SOR/80-500, s. 2.

 [Repealed, SOR/2016-305, s. 51]

 [Repealed, SOR/80-500, s. 2]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 53]

 [Repealed, SOR/2016-305, s. 53]

 [S]. Ponceau SX shall be the disodium salt of 2-(5-sulpho-2,4-xylylazo)-1-naphthol-4-sulphonic acid, shall contain not less than 85% dye and may contain not more than

  • (a) 0.2% water insoluble matter;

  • (b) 0.2% combined ether extracts;

  • (c) 1.0% subsidiary dyes;

  • (d) 0.5% intermediates;

  • (e) 3 parts per million of arsenic; and

  • (f) 10 parts per million of lead.

  • SOR/82-768, s. 9;
  • SOR/84-440, s. 3;
  • SOR/2016-305, s. 54.

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [S]. Citrus Red No. 2 shall be 1-(2,5-dimethoxyphenylazo)-2-naphthol, shall contain not less than 98% dye and may contain not more than

  • (a) 0.5% volatile matter (at 100°C);

  • (b) 0.3% sulphated ash;

  • (c) 0.3% water soluble matter;

  • (d) 0.5% carbon tetrachloride insoluble matter;

  • (e) 0.05% uncombined intermediates;

  • (f) 2.0% subsidiary dyes;

  • (g) 1 part per million of arsenic; and

  • (h) 10 parts per million of lead.

  • SOR/82-768, s. 12;
  • SOR/84-440, s. 3;
  • SOR/2016-305, s. 55.

 The lake of any water soluble synthetic colour that is referred to in section 2 of the Marketing Authorization for Food Additives That May Be Used as Colouring Agents shall be the calcium or aluminum salt of the respective colour extended on alumina.

  • SOR/82-1071, s. 3;
  • SOR/84-300, s. 20;
  • SOR/87-640, s. 2;
  • SOR/2016-305, s. 56.

 [Repealed, SOR/82-768, s. 13]

DIVISION 7Spices, Dressings and Seasonings

 [S]. Allspice or Pimento, whole or ground, shall be the dried, full but unripe whole berries of Pimenta dioica (L) Merr. and shall contain

  • (a) not more than

    • (i) 25 per cent crude fibre,

    • (ii) 5.5 per cent total ash,

    • (iii) 0.4 per cent ash insoluble in hydrochloric acid, and

    • (iv) 12 per cent moisture; and

  • (b) not less than 2.5 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Anise or Anise Seed, whole or ground, shall be the dried fruit of Pimpinella anisum L. and shall contain

  • (a) not more than

    • (i) nine per cent total ash,

    • (ii) one per cent ash insoluble in hydrochloric acid, and

    • (iii) 10 per cent moisture; and

  • (b) not less than two millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Basil or Sweet Basil, whole or ground, shall be the dried leaves of Ocimum basilicum L. and shall contain

  • (a) not more than

    • (i) 15 per cent total ash,

    • (ii) two per cent ash insoluble in hydrochloric acid, and

    • (iii) nine per cent moisture; and

  • (b) not less than 0.2 millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Bay Leaves or Laurel Leaves, whole or ground, shall be the dried leaves of Laurus nobilis L. and shall contain

  • (a) not more than

    • (i) 4.5 per cent total ash,

    • (ii) 0.5 per cent ash insoluble in hydrochloric acid, and

    • (iii) seven per cent moisture; and

  • (b) not less than one millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.
 
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