Honey Regulations (C.R.C., c. 287)

Regulations are current to 2016-06-06 and last amended on 2011-09-30. Previous Versions

 Despite section 4.1, honey that is contaminated may be marketed in import, export or interprovincial trade as animal food if it is

  • (a) fit for use as animal food;

  • (b) labelled with the words “Animal Food” or “Aliments pour animaux”;

  • (c) prepared separately from honey intended for use as food; and

  • (d) where appropriate, treated to give it the appearance of being inedible.

  • SOR/91-524, s. 2;
  • SOR/2011-205, s. 14.

 An inspector may direct that honey be disposed of or destroyed in a manner consistent with all applicable environmental requirements where the inspector suspects on reasonable grounds that the honey

  • (a) [Repealed, SOR/2011-205, s. 15]

  • (b) is contaminated;

  • (c) does not meet the requirements of subsection 4.1(1) of section 4.2 and cannot be prepared in such a manner that it meets those requirements; or

  • (d) is otherwise injurious to the health of any person.

  • SOR/91-524, s. 2;
  • SOR/2011-205, s. 15.

Prohibition

 Where a grade or standard is established under these Regulations for honey, no person shall market in import, export or interprovincial trade any substitute in such a manner that the substitute is likely to be mistaken for honey.

  • SOR/91-524, s. 2.

PART I.01Grading

Grades and Standards

  •  (1) There shall be three grades of honey with the grade names “Canada No. 1”, “Canada No. 2” and “Canada No. 3”.

  • (2) The requirements set out in Table III of Schedule I are hereby prescribed as the requirements for the grades of honey established by subsection (1).

  • SOR/80-184, s. 3.

 The grade names established by these Regulations may be used only for honey that

  • (a) is prepared in a registered establishment; and

  • (b) meets the colour classification, grading, packaging and labelling requirements of these Regulations.

  • SOR/80-184, s. 3;
  • SOR/91-370, ss. 6(F), 8(F);
  • SOR/98-153, s. 2.
  •  (1) Honey shall be graded in a registered establishment in accordance with the requirements set out in Table III of Schedule I.

  • (2) Prepackaged honey to which these Regulations apply shall be classified while it is in liquid form and shall be marked in accordance with the colour designations on a Honey Classifier or the reading on a Pfund Honey Grader as prescribed in Table I of Schedule I.

  • (3) Where honey to which these Regulations apply is packed in bulk containers, it shall be classified while it is in liquid form and shall be marked in accordance with the colour designation on a Honey Classifier or the reading on a Pfund Honey Grader as prescribed in Table II of Schedule I.

  • (4) [Repealed, SOR/98-153, s. 3]

  • SOR/80-184, s. 4;
  • SOR/91-370, ss. 6(F), 8(F);
  • SOR/98-153, s. 3.

 Honey to which these Regulations apply shall be marked “substandard” if it is sound, wholesome and fit for human consumption but does not meet the requirements of Canada No. 1, Canada No. 2 or Canada No. 3 grade.

 Honey may be classified as to colour and graded under these Regulations only if

  • (a) it is the food derived from the nectar of blossoms or from secretions of or on the living parts of plants by the work of honey bees;

  • (b) it has a consistency that is fluid, viscous or partly or wholly crystallized;

  • (c) its composition meets the requirements set out in Table IV of Schedule I for a kind of honey specified therein;

  • (d) it has

    • (i) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than eight where the hydroxymethylfurfural content is not more than 40 mg/kg, or

    • (ii) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than three where the hydroxymethylfurfural content is not more than 15 mg/kg;

  • (e) it is clean, wholesome and fit for human consumption; and

  • (f) it has not, in the opinion of the Minister, any deterioration seriously affecting its edibility, appearance or shipping quality.

PART I.1Registered Establishments

Registration of Establishments

  •  (1) An application for the registration of a packing establishment, a pasteurizing establishment or a producer-grader establishment, or for the renewal or the amendment of an existing registration, shall be made to the Director in a form provided by the Agency, accompanied by the applicable fee prescribed by the Canadian Food Inspection Agency Fees Notice, and shall contain the following information:

    • (a) the name, address, including the postal code, telephone number and, if any, facsimile number and electronic mail address of the applicant and of the establishment, where they are different from those of the applicant;

    • (b) whether it is an application for a new registration or for the renewal or amendment of an existing registration;

    • (c) the existing registration number, if any;

    • (d) whether the establishment is owned by an individual, a partnership, a cooperative or a corporation;

    • (e) the name under which the establishment operates, where the name is different from that of the applicant;

    • (f) the names and titles of all owners, partners, officers and directors of the establishment; and

    • (g) whether the establishment is a packing establishment, a pasteurizing establishment or a producer-grader establishment.

  • (2) An application referred to in subsection (1) shall have annexed thereto a copy of an outline of a sanitation program for the establishment indicating

    • (a) the person responsible for carrying out the program;

    • (b) the equipment and chemical agents available for use to bring about and maintain clean and sanitary conditions; and

    • (c) the measures proposed to be taken to ensure clean and sanitary conditions.

  • SOR/91-370, s. 2;
  • SOR/97-304, s. 2;
  • SOR/2000-183, s. 6.
  •  (1) Where an application referred to in subsection 9(1) is made, the establishment shall be registered if the following conditions are met:

    • (a) in the case of a packing establishment, the establishment meets the requirements of these Regulations;

    • (b) in the case of a pasteurizing establishment, the establishment meets the requirements of these Regulations and is provided with

      • (i) adequate controlled-temperature storage space that can be maintained at a temperature of 14oC to allow for the complete crystallization of the honey packed, and

      • (ii) adequate equipment for

        • (A) liquefying honey without scorching it or impairing its colour, flavour or cleanliness,

        • (B) rapid controlled heating,

        • (C) rapid and thorough cooling to seeding temperature not above 32oC, and

        • (D) preparing and incorporating seed; and

    • (c) in the case of a producer-grader establishment, the establishment meets the requirements of these Regulations, and

      • (i) the operator of the establishment demonstrates to an inspector an understanding of the grading and colour classification requirements of these Regulations, and

      • (ii) the equipment necessary to make colour and moisture determinations is available to the operator of the establishment.

  • (2) Where the conditions set out in subsection (1) are met, the Director shall

    • (a) register the establishment by entering the name of the establishment in the register of establishments of the Agency and by assigning a registration number to the establishment; and

    • (b) issue to the operator of the establishment a certificate of registration.

  • (3) Subject to subsections 12(1) and 13(1), a certificate of registration shall remain in force for the 12 month period following the date of issuance.

  • (4) [Repealed, SOR/2000-183, s. 7]

  • SOR/91-370, s. 2;
  • SOR/97-304, s. 3;
  • SOR/2000-183, s. 7;
  • SOR/2000-184, s. 12.
 
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