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

Regulations are current to 2016-04-03 and last amended on 2016-02-09. Previous Versions

 [S]. (naming the flavour) Malted Milk or (naming the flavour) Malted Milk Powder

  • (a) shall be malted milk or malted milk powder containing a flavouring preparation; and

  • (b) may contain lactase.

  • SOR/84-762, s. 4.

 [S]. (naming the flavour) Skim Milk with Added Milk Solids

  • (a) shall be the product made from

    • (i) skim milk, skim milk powder, or evaporated skim milk or any combination thereof,

    • (ii) a flavouring preparation, and

    • (iii) a sweetening agent;

  • (b) shall contain not less than 10 per cent milk solids not including fat;

  • (c) shall contain not more than 0.3 per cent milk fat;

  • (d) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A;

  • (e) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D; and

  • (f) may contain salt, food colour, lactase, stabilizing agent and not more than 0.5 per cent starch.

  • SOR/78-656, s. 11;
  • SOR/84-762, s. 5.

 No person shall sell milk for manufacture into dairy products if it contains more than

  • (a) two million total aerobic bacteria per millilitre, as determined by official method MFO-7, Microbiological Examination of Milk, November 30, 1981; or

  • (b) two milligrams of sediment per 16 fluid ounces, as determined by official method MFO-8, Determination of Sediment in Milk, November 30, 1981.

  • SOR/82-768, s. 18.

 No manufacturer shall purchase milk for manufacture or manufacture milk into other dairy products if he has reason to believe it does not meet the requirements of section B.08.024.

 [S]. (naming the flavour) Partly (Partially) Skimmed Milk with Added Milk Solids

  • (a) shall be the product made from

    • (i) milk, milk powder, skim milk, skim milk powder, partly skimmed milk, evaporated milk, evaporated partly skimmed milk, evaporated skim milk or cream or any combination thereof,

    • (ii) a flavouring preparation, and

    • (iii) a sweetening agent;

  • (b) shall contain not less than 10 per cent milk solids not including fat;

  • (c) shall contain more than 0.3 per cent and less than 3.0 per cent milk fat;

  • (d) shall, notwithstanding sections D.01.009 and D.01.010, contain added vitamin A in such an amount that a reasonable daily intake of the milk contains not less than 1,200 International Units and not more than 2,500 International Units of vitamin A;

  • (e) shall contain added vitamin D in such an amount that a reasonable daily intake of the milk contains not less than 300 International Units and not more than 400 International Units of vitamin D;

  • (f) may contain salt, food colour, lactase, stabilizing agent and not more than 0.5 per cent starch; and

  • (g) may contain not more than 50,000 total aerobic bacteria per cubic centimetre, as determined by official method MFO-7, Microbiological Examination of Milk, November 30, 1981.

  • SOR/78-656, s. 12;
  • SOR/82-768, s. 19;
  • SOR/84-300, s. 21(F);
  • SOR/84-762, s. 6.

 Notwithstanding anything contained in these Regulations, the following dairy products that are used in or sold for the manufacture of other foods are not required to contain added vitamins: milk; partly skimmed milk; partially skimmed milk; skim milk; sterilized milk; evaporated milk; evaporated skim milk; concentrated skim milk; evaporated partly skimmed milk; concentrated partly skimmed milk; milk powder; dry whole milk; powdered whole milk; skim milk powder; dry skim milk; partly skimmed milk powder; partially skimmed milk powder; skim milk with added milk solids; partly skimmed milk with added milk solids; and partially skimmed milk with added milk solids.

  • SOR/78-656, s. 13.
  •  (1) The percentage of milk fat contained in

    • (a) (naming the flavour) milk,

    • (b) (naming the flavour) partly (partially) skimmed milk,

    • (c) (naming the flavour) partly (partially) skimmed milk with added milk solids,

    • (d) cream, and

    • (e) sour cream,

    shall be shown on the principal display panel followed by the words “milk fat” or the abbreviation “B.F.” or “M.F.”.

  • (2) In addition to the statement referred to in subsection (1), a person may, on the label of a food referred to in that subsection, make a declaration of the fat content of the food, expressed in grams per serving of stated size.

  • SOR/79-23, s. 10;
  • SOR/88-559, s. 16;
  • SOR/2010-94, s. 3(F).

Goat’s Milk

 A lacteal secretion obtained from themammary gland of any animal other than a cow, genus Bos, and a product or derivative of such secretion shall be labelled so as to identify that animal.

  • SOR/85-623, s. 2.
  •  (1) Notwithstanding sections D.01.009 to D.01.011, no person shall sell goat’s milk or goat’s milk powder to which vitamin D has been added unless the goat’s milk or goat’s milk powder contains not less than 35 International Units and not more than 45 International Units of vitamin D per 100 mL of the food when ready-to-serve.

  • (2) Notwithstanding sections D.01.009 to D.01.011, no person shall sell partly skimmed goat’s milk, skimmed goat’s milk, partly skimmed goat’s milk powder or skimmed goat’s milk powder to which vitamins have been added unless the product contains not less than 35 International Units of vitamin D and 140 International Units of vitamin A and not more than 45 International Units of vitamin D and 300 International Units of vitamin A per 100 mL of food when ready-to-serve.

  • (3) Notwithstanding sections D.01.009 to D.01.011, no person shall sell evaporated goat’s milk to which vitamins have been added unless 100 mL of the evaporated goat’s milk, when reconstituted according to directions for use, contains not less than seven milligrams of vitamin C, 35 International Units of vitamin D and 10 micrograms of folic acid and not more than nine milligrams of vitamin C, 45 International Units of vitamin D and 20 micrograms of folic acid.

  • (4) Notwithstanding sections D.01.009 to D.01.011, no person shall sell evaporated partly skimmed goat’s milk or evaporated skimmed goat’s milk to which vitamins have been added unless 100 mL of the evaporated partly skimmed goat’s milk or the evaporated skimmed goat’s milk, when reconstituted according to directions for use, contains not less than 140 International Units of vitamin A, seven milligrams of vitamin C, 35 International Units of vitamin D and 10 micrograms of folic acid and not more than 300 International Units of vitamin A, nine milligrams of vitamin C, 45 International Units of vitamin D and 20 micrograms of folic acid.

  • SOR/85-623, s. 2.

Cheese

  •  (1) In this Division, when used with respect to cheese,

    pasteurized source

    pasteurized source means milk, skim milk, cream, reconstituted milk powder, reconstituted skim milk powder or any combination thereof that has been pasteurized by being held at a temperature of not less than 61.6°C for a period of not less than 30 minutes, or for a time and a temperature that is equivalent thereto in phosphatase destruction, as determined by official method MFO-3, Determination of Phosphatase Activity in Dairy Products, November 30, 1981; (matière première pasteurisée)

    pickles and relishes

    pickles and relishes means foods that meet the standard prescribed in section B.11.051; (cornichons et achards)

    stored

    stored means to have been kept or held at a temperature of 2°C or more for a period of 60 days or more from the date of the beginning of the manufacturing process; (entreposé)

    whole

    whole means of the original size and shape as manufactured. (entier)

  • (2) The word “process” may be used in the place of the word “processed” in the following common names: processed (naming the variety) cheese, processed (naming the variety) cheese with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread, and processed cheese spread with (naming the added ingredients).

  • SOR/79-752, s. 2;
  • SOR/82-768, s. 20;
  • SOR/92-400, s. 3.
 
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