1. These Regulations may be cited as the Egg Regulations.

2. In these Regulations,

“Act”

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

“adulterated”

“adulterated”[Repealed, SOR/2011-205, s. 1]

“Agency”

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

“blood spot”

“blood spot” means a small particle of blood on the yolk or in the albumen of an egg; (caillot sanguin)

“box”

“box” means a container made to contain 15 dozen eggs; (boîte)

“candling”

“candling” means examining the interior condition of an egg by rotating or causing the egg to rotate in front of or over a light source that illuminates the contents of the egg; (mirage)

“carton”

“carton” means a container that is capable of being closed and that is made to contain not more than 30 eggs in separate compartments; (boîte à oeufs ou carton)

“case”

“case” means a container made to contain 30 dozen eggs; (caisse)

“code mark”

“code mark”[Repealed, SOR/2002-354, s. 1]

“container”

“container” means any case, box, tray with an overwrap, carton, or other receptacle made to contain eggs; (contenant)

“contaminated”

“contaminated”, in respect of an egg, means

• (a) 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, the Food and Drugs Act or the Pest Control Products Act, or

• (b) containing any substance that renders the egg inedible; (contaminé)

“Director”

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

“dirt”

“dirt” means any egg yolk, manure, soil or foreign matter that can be readily removed from the shell of an egg; (saleté)

“District Supervisor”

“District Supervisor”[Repealed, SOR/81-1007, s. 1]

“domestic hen”

“domestic hen” means a hen of the domestic chicken belonging to the species Gallus Domesticus; (poule domestique)

“Drinking Water Quality Guidelines”

“Drinking Water Quality Guidelines” means the Summary of Guidelines for Canadian Drinking Water Quality — excluding Supporting Documentation and references to Supporting Documentation — as amended from time to time, prepared by the Federal-Provincial-Territorial Committee on Drinking Water of the Federal-Provincial-Territorial Committee on Environmental and Occupational Health, published on the Web site of the Department of Health; (Recommandations pour la qualité de l'eau potable)

“dye mark”

“dye mark” means a mark consisting of a deposit of food colour not exceeding 20 mm in diameter that is applied to the large end of an egg at a registered egg station; (marque de teinture)

“edible”

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

“egg”

“egg” means an egg of the domestic hen; (oeuf)

“egg station”

“egg station” means one or more rooms or buildings where eggs are prepared; (poste d’oeufs)

“Executive Director”

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

“food”

“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 colour”

“food colour” has the same meaning as in the Food and Drug Regulations; (colorant alimentaire)

“grade designation”

“grade designation” means Grade A, Grade B, Grade C or Grade Nest Run; (désignation de catégorie)

“lot”

“lot” means a quantity of eggs that for any reason is considered separately from any other quantity of eggs for the purpose of an inspection; (lot)

“meat spot”

“meat spot” means a small particle of the oviduct of the domestic hen on the yolk or in the albumen of an egg; (tache de chair)

“operator”

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

“overgrade”

“overgrade”[Repealed, SOR/98-131, s. 1]

“processed egg”

“processed egg” has the same meaning as in the Processed Egg Regulations; (oeuf transformé)

“processed eggs”

“processed eggs”[Repealed, SOR/90-299, s. 1]

“producer”

“producer” means a person who ships, transports or sells eggs produced only on his own farm; (producteur)

“producer code”

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

“producer premises code”

“producer premises code” means a combination of letters, symbols and numbers that distinguishes the premises of a producer from which the eggs originated; (code de l’exploitation du producteur)

“Reference Listing”

“Reference Listing” means the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products published on the Web site of the Agency, as amended from time to time; (Liste de référence)

“Regional Director”

“Regional Director”[Repealed, SOR/90-110, s. 1]

“Regional Director General”

“Regional Director General”[Repealed, SOR/2000-184, s. 1]

“registered egg product station”

“registered egg product station”[Repealed, SOR/81-1007, s. 1]

“registered egg station”

“registered egg station” means an egg station registered under section 7; (poste d’oeufs agréé)

“registered processed egg station”

“registered processed egg station” has the same meaning as in section 2 of the Processed Egg Regulations; (poste agréé d’oeufs transformés)

“registration number”

“registration number” means the number assigned to a registered egg station pursuant to section 7; (numéro d’agrément)

“reject”

“reject” means an egg that on examination at a registered egg station does not meet the requirements of any grade established by these Regulations; (rejeté)

“size designation”

“size designation” means Jumbo Size, Extra Large Size, Large Size, Medium Size, Small Size or Peewee Size; (désignation de calibre)

“stain”

“stain” means any substance on the shell of an egg, other than dirt or a dye mark or a design or an emblem stamped thereon; (tache)

“tray”

“tray” means a container, other than a carton, that is made to contain not more than 30 eggs in separate compartments; (plateau)

“undergrade”

“undergrade” means an egg that does not meet the requirements for the grade at which it is graded. (inférieur à la catégorie)