Processed Products Regulations (C.R.C., c. 291)

Regulations are current to 2017-11-20 and last amended on 2013-04-26. Previous Versions

 [Repealed, SOR/87-372, s. 2]

 Every operator of a registered establishment shall maintain and operate the establishment in accordance with sections 16 to 19.

  • SOR/87-372, s. 2;
  • SOR/2011-205, s. 36(F).
  •  (1) The building, equipment and utensils and all other physical facilities of a registered establishment shall be maintained in a sanitary condition that prevents contamination of a food product.

  • (2) Every registered establishment shall be operated in accordance with the sanitation program referred to in subsection 10(2).

  • (3) [Repealed, SOR/2006-221, s. 6]

  • (4) A registered establishment shall have notices posted in prominent places instructing employees engaged in the preparation, packaging, marking, storing or other handling of a food product to clean their hands immediately after using toilet facilities.

  • (5) In a registered establishment, no material or coating shall be used in repairing the walls, ceilings, floors, doors, windows and other parts of any area in which food products are prepared, packaged, marked, stored or otherwise handled unless it is durable and free of any noxious constituent.

  • (6) Product sorting and inspection working surfaces in a registered establishment shall have a minimum illumination of 540 lx.

  • (7) All lavatories, sinks and drains in a registered establishment shall be maintained in a manner that prevents any odours or fumes therefrom from pervading any room where food or food products are prepared, packaged, marked, stored or otherwise handled.

  • (8) The operator of a registered establishment shall maintain an effective and safe rodent and insect control program and shall exclude dogs, cats and other pets from the establishment.

  • (9) Any detergent, sanitizer or other chemical agent in a registered establishment shall be properly labelled, stored and used in a manner that prevents contamination of a food product or a food product contact surface.

  • (10) Container cleaning equipment in a registered establishment shall be operated in a manner that ensures that containers used for food, when cleaned, are free from foreign material.

  • (11) Equipment and utensils used to handle inedible or contaminated materials in a registered establishment shall be so identified and shall not be used to handle edible products.

  • (12) No food product and no substance used in the preparation, packaging or other handling of a food product in a registered establishment shall be exposed to a source of contamination.

  • (13) No fruit or vegetable and no other food intended for use as an ingredient of a processed product in a registered establishment shall be maintained at a temperature and humidity that may cause that food to deteriorate or become unsuitable for human consumption.

  • (14) No food product shall be allowed to come into contact with anything in a registered establishment that might adversely affect the quality, colour or appearance of the product.

  • (15) Where steam is used in the processing of a food product in a registered establishment, the steam shall be generated from potable water.

  • (16) In a registered establishment, raw materials intended for use in a food product shall be washed as needed to remove soil or other contamination.

  • (17) Raw materials intended for use in a food product shall be inspected, sorted and culled in a clean and sanitary manner in order to remove unfit materials prior to the introduction of those raw materials into the processing line in a registered establishment.

  • SOR/79-918, s. 3;
  • SOR/87-372, s. 2;
  • SOR/2003-6, s. 46(E);
  • SOR/2006-221, s. 6;
  • SOR/2011-205, s. 36(F).
  •  (1) No person who is suffering from or is a known carrier of a communicable disease or who has an open and infected lesion shall work in any area of a registered establishment where there is a danger of contaminating a food product or a food product contact surface with pathogenic micro-organisms.

  • (2) Every person engaged in the preparation, packaging, marking, storing or other handling of a food product in a registered establishment shall clean his hands thoroughly immediately after using toilet facilities and as frequently as necessary to prevent the contamination of a food product.

  • (3) Every person handling a food product in a registered establishment shall wear sanitary clothing and hair covering and, where gloves are used in the handling of a food product, only gloves that are made of an impermeable material and are maintained in a sound, clean and sanitary condition.

  • (4) No person shall use tobacco in any form, chew gum or consume food of any kind except water dispensed from a drinking fountain in any part of a registered establishment in which a food product is prepared, packaged, marked, stored or otherwise handled.

  • (5) No person engaged in the preparation or packaging of a food product in a registered establishment shall wear an object or use a substance that may fall into or otherwise contaminate the food product.

  • SOR/79-918, s. 4;
  • SOR/82-720, s. 1;
  • SOR/86-622, s. 3;
  • SOR/87-372, s. 2;
  • SOR/2003-6, s. 47(F);
  • SOR/2011-205, s. 36(F).

 [Repealed, SOR/2003-6, s. 48]

PART IIIPacking

Standard Containers

 Containers used to pack the canned fruit and vegetable products set out in column I of an item of Table I to Schedule III shall meet the specifications prescribed in columns II and III of that item.

  • SOR/87-133, s. 2.
  •  (1) Subject to subsection (2), containers used to pack the frozen fruit and vegetable products set out in column I of an item of Table II of Schedule III shall meet the specifications prescribed for that item in that Table.

  • (2) Containers of a size smaller than the smallest size prescribed for items (3) to (9) of Table II of Schedule III, respectively, may be used to pack the vegetable products set out in column I of those items.

  • SOR/87-133, s. 2;
  • SOR/89-266, s. 1;
  • SOR/2013-76, s. 2.

 Containers used to pack the fruit and vegetable products set out in column I of an item of Table III to Schedule III shall meet the specifications prescribed in columns II and III of that item.

  • SOR/87-133, s. 2.

 [Repealed, SOR/2001-80, s. 1]

 The volume capacity of glass or other types of containers not made of metal shall be equal to the volume capacity of metal containers for the various products set out in Table I and Table III of Schedule III.

  • SOR/89-266, s. 2.

 [Repealed, SOR/89-266, s. 3]

  •  (1) Notwithstanding sections 20 to 23 and subject to subsection (4), any fruit or vegetable products set out in Tables I to IV of Schedule III may be marketed in containers of a volume or weight exceeding the greatest volume or weight set out in those Tables where

    • (a) the containers hold,

      • (i) for a product packed by weight, a net quantity of product that is not more than 20 kg, or

      • (ii) for a product packed by volume, a net quantity of product that is not more than 20 L;

    • (b) the net quantity of product declared on the labels of containers is a whole number multiple of 500 g for a product packed by weight or of 500 mL for a product packed by volume; and

    • (c) the containers are labelled in accordance with Part IV.

    • (d) and (e) [Repealed, SOR/2013-76, s. 3]

  • (2) Despite section 20, containers of a size smaller than the smallest size specified in Table I of Schedule III may be used to pack the fruit and vegetable juices and concentrated apple juice set out in that Table.

  • (3) Despite section 22, containers of a size smaller than the smallest size specified in Table III of Schedule III may be used to pack the fruit juices, jams, jellies, marmalades, grape juice, concentrated grape juice, grape juice from concentrate, pickles, relishes, chutneys, olives, horseradish sauce and creamed horseradish set out in that Table.

  • (4) and (5) [Repealed, SOR/2013-76, s. 3]

  • SOR/80-762, s. 2;
  • SOR/82-672, s. 1;
  • SOR/87-133, s. 3;
  • SOR/93-496, s. 3;
  • SOR/2001-80, s. 2;
  • SOR/2003-6, s. 49;
  • SOR/2013-76, s. 3.

Standard of Fill

  •  (1) The minimum net and drained weights, and the average drained weights of containers for canned fruits and vegetables set out in Table I of Schedule IV, are as prescribed in that Table.

  • (2) The maximum head space for metal containers set out in Table II of Schedule IV are as prescribed in that Table.

  • (3) The minimum fill of containers for frozen fruits and vegetables is a fill of not less than 90 per cent of the inner capacity of the container.

  • (4) The percentage of drained solids of Beans with Pork or Beans with Pork and Tomato Sauce or Vegetarian Beans, as specified in sections 28 and 29 of Schedule II, shall be determined by an acceptable method.

  • (5) The percentage of drained solids of Canned Tomatoes, as specified in section 52 of Table I of Schedule I, shall be determined by an acceptable method.

  • (6) The net and drained weights of canned fruits and vegetables, as specified in Table I of Schedule IV, except those products mentioned in subsections (4) and (5), shall be determined by an acceptable method.

  • SOR/80-762, s. 3;
  • SOR/85-775, s. 1;
  • SOR/95-548, s. 2.
 
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