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

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

 Notwithstanding section 26, all containers of fruit and vegetable products shall be filled as full as processing will permit and no more syrup, brine or water shall be added than is necessary for proper processing.

Packing Media

  •  (1) Canned fruits shall be packed in a packing media of

    • (a) water;

    • (b) fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate; or

    • (c) a syrup consisting of water, fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate, in combination with sugar, invert sugar, honey, dextrose or glucose, in dry or liquid form, or any combination thereof.

  • (2) Frozen fruits shall be packed

    • (a) without the addition of a sweetening agent;

    • (b) with a sweetening agent consisting of sugar, invert sugar, dextrose or glucose in dry or liquid form or any combination thereof, used either with water as a syrup or added directly to the frozen product in dry form;

    • (c) with fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate; or

    • (d) with a syrup consisting of water, fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate, in combination with sugar, invert sugar, dextrose or glucose in dry or liquid form, or any combination thereof.

  • SOR/81-337, s. 3.
  •  (1) The range of the cut-out strengths of juice or syrup for canned or frozen fruits set out in Table III of Schedule IV are as prescribed in that Table.

  • (2) Where sugar, invert sugar, dextrose or glucose in dry form is added to the frozen fruits set out in Table IV of Schedule IV, the minimum percentage thereof that shall be added to such fruits is as prescribed in that Table.

  • SOR/80-762, s. 4.

 Canned vegetables shall be packed in a packing media of

  • (a) water with or without the addition of sugar, invert sugar, dextrose or glucose in dry or liquid form; or

  • (b) salt and water solution with or without the addition of sugar, invert sugar, dextrose, glucose or such seasonings or other ingredients as may be prescribed in the standards set out in Table I of Schedule I.

Packing of Low-Acid Food Products in Hermetically Sealed Containers

  •  (1) Subject to subsection (2), in a registered establishment, every low-acid food product packed in a hermetically sealed container shall be thermally processed until at least commercial sterility is achieved.

  • (2) Subsection (1) does not apply to a low-acid food product packed in a hermetically sealed container if it is

    • (a) stored continuously under refrigeration and the container in which it is packed, as well as the shipping container, is marked “Keep Refrigerated”; or

    • (b) kept continuously frozen and the container in which it is packed, as well as the shipping container, is marked “Keep Frozen”.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 2(F);
  • SOR/2011-205, s. 36(F).

 The operator of a registered establishment in which a low-acid food product packed in a hermetically sealed container is thermally processed shall

  • (a) keep in that establishment, for every low-acid food product that is processed,

    • (i) a written description of the scheduled process, together with the name of the person responsible for the development of the scheduled process, and

    • (ii) the formulation of the food product;

  • (b) keep the information referred to in subparagraphs (a)(i) and (ii) for at least three years after the use of the scheduled process;

  • (c) keep in that establishment, for each low-acid food product that is processed, a written statement of the procedures for the operation and maintenance of each unit of thermal processing equipment;

  • (d) keep in that establishment a written statement of a low-acid food product recall procedure;

  • (e) if requested by an inspector, produce a written statement of all relevant data used in the development of the scheduled process;

  • (f) maintain, for not less than three years after the date of processing, records that adequately set out the low-acid food product history, and that include as minimum information

    • (i) production volume, identification and distribution records,

    • (ii) the unit of thermal processing equipment used and the time, temperature and, where appropriate, the pressure of the process used,

    • (iii) the systems used to control the thermal process and critical factors,

    • (iv) information concerning maintenance of and modifications to each unit of thermal processing equipment and monitoring devices,

    • (v) process deviations and any corrective action taken,

    • (vi) incubation results, and

    • (vii) where applicable, cooling water treatments applied; and

  • (g) notify an inspector when a low-acid food product is to be recalled.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 3(F);
  • SOR/2011-205, s. 36(F).

 No low-acid food product packed in a hermetically sealed container shall be thermally processed in a registered establishment unless

  • (a) the container to be used has been found to meet the manufacturer’s specifications and is otherwise suitable for use prior to filling;

  • (b) the filling of the container has been controlled to ensure compliance with the scheduled process;

  • (c) the operation of each closing head is evaluated at frequent intervals and adjusted as required to maintain closures within the designated operating limits of the closing head;

  • (d) the container in which the low-acid food product is packed is marked in a legible and permanent manner to identify the establishment, the food product and the date on which the food product is thermally processed and, where any part of this information is coded, the meaning of the code used is made available to an inspector on request;

  • (e) the thermal processing is carried out under the continuous supervision of a person who has attended a course in thermal processing and has received a certificate of competence on completion of the course;

  • (f) the thermal process used meets or exceeds the requirements of the scheduled process;

  • (g) a written statement of the thermal process to be used for each low-acid food product and container size is located in a conspicuous place near the unit of thermal processing equipment while the unit is in use;

  • (h) each unit of thermal processing equipment is maintained in good working order;

  • (i) each unit of thermal processing equipment is equipped with adequate monitoring devices maintained in good working order;

  • (j) when batch thermal processing is employed, a heat sensitive indicator that visually indicates whether or not the container has been thermally processed is marked on or attached directly or indirectly to the container;

  • (k) the container-cooling water is of an acceptable microbiological quality and, in the case of water used in a cooling canal system, contains a residual amount of a bactericide at the discharge end of the canal; and

  • (l) containers are handled in such a manner as to avoid damage to the containers.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 4(F);
  • SOR/2011-205, s. 36(F).

PART IVMarking

 Except as otherwise provided in these Regulations, every container of a food product shall be labelled with

  • (a) the full name and address of the operator or, where the containers were packed for a first dealer, an indication that the product was packed for or distributed by the first dealer, together with the full name and address of the first dealer;

  • (b) the common name of the food product legibly and conspicuously declared, and when the name consists of more than one word, each word shall be clearly and prominently displayed on the label;

  • (c) in the English version the word “Brand” immediately below or in the French version the word “Marque” immediately above the brand or trade name if it is a geographical location or some other descriptive name;

  • (d) the true and correct variety, if the variety of fruit or vegetable is named on the label;

  • (e) the true and correct grade name for the product

    • (i) as set out in Schedule I, and

    • (ii) as illustrated in section 2 of Schedule V;

  • (f) for the products referred to in Schedule III, the declaration of net quantity on the principal display panel as set out in sections 1, 4 and 5 of Schedule V,

    • (i) in metric units, or

    • (ii) in metric units and in any other equivalent unit of measurement if it is not displayed more prominently than the metric units;

  • (f.1) the name of the product as set out in the standard prescribed for that product in Schedule I or II, where that name is different than the common name;

  • (g) the correct size number or the optional word designation on vegetable products that are size graded according to these Regulations;

  • (h) the words “solid pack”, if the product is a solid pack from which there is little or no free liquid;

  • (i) the words “heavy pack”, if the product is packed to contain the maximum drained weight that processing will permit;

  • (j) the words “in water”, if the product is packed in water;

  • (k) [Repealed, SOR/93-330, s. 3]

  • (l) [Repealed, SOR/90-41, s. 1]

  • (m) and (n) [Repealed, SOR/93-330, s. 3]

  • (o) the words “with pectin” in letters not less than 1/8 inch in height on containers over 10 ounces and not less than 3/32 inch in height on containers under 10 ounces in lettering readily discernible and prominently displayed immediately below the name of the jam, jelly or marmalade to which pectin has been added;

  • (p) the words “Seville”, “Extra Bitter” or “Bitter” if the product is an orange marmalade made from Seville, or similar bitter varieties of oranges;

  • (q) [Repealed, SOR/93-330, s. 3]

  • (r) the words “whole”, “cut”, “whole vertical pack”, “asparagus style”, “french style” or “french cut” to describe the style of pack if the product is canned or frozen green or wax beans;

  • (s) the words “tips removed” or “without tips” clearly and prominently displayed immediately below the name of the product if the product is Canada Choice Grade Asparagus cuts or cuttings packed without tips;

  • (t) the words “cream style”, “vacuum pack”, “brine pack”, “packed in brine” or “packed in liquid”, as the case may be, if the product is canned corn;

  • (u) the words “Vitaminized” or “Vitamin C Added” if the product is apple juice to which ascorbic acid has been added to increase the Vitamin C content;

  • (v) the words “Vitaminized” or “Vitamin C Added” if the product is mixed vegetable juices, tomato juice cocktail, prune nectar, apricot nectar, grape juice or grape juice from concentrate to which ascorbic acid has been added in order to increase the Vitamin C content;

  • (w) the words “contents — per cent slack filled” or “contents — per cent short weight”, if the container is slack filled or contains less than the minimum net and drained weight prescribed by these Regulations;

  • (x) to (z) [Repealed, SOR/93-330, s. 3]

  • (aa) a code mark indicating clearly the establishment where the product was packed and the date of packing if the product is a canned fruit or vegetable for which grades are established in these Regulations;

  • (bb) to (dd) [Repealed, SOR/93-330, s. 3]

  • (ee) the list of ingredients and their components, as required by paragraph B.01.008(1)(b) of the Food and Drug Regulations;

  • (ff) to (ll) [Repealed, SOR/93-330, s. 3]

  • (mm) the words “a water extract of dried prunes” immediately following the name of the product, if the product is prune nectar;

  • (nn) the word “freestone” or “clingstone” to describe the type of canned peaches, if the product is canned peaches;

  • (oo) the words “keep refrigerated” if the product is sauerkraut with preservative;

  • (pp) the words “keep refrigerated” if the product is a fruit juice packed in a non-hermetically sealed container;

  • (qq) the word “Wild” or “Cultivated” as well as the initial “I.Q.F.” (Individually Quick Frozen) or the words “Non-Free Flowing” if the product is frozen blueberries;

  • (rr) the word “Sparkling” or the word “Carbonated” if the product is apple juice, apple juice from concentrate, grape juice or grape juice from concentrate prepared with the addition of carbon dioxide under pressure; and

  • (ss) the word “Sweetened” on the principal display panel and in the same size of lettering as the words “Concentrated Orange Juice” if the product is sweetened frozen concentrated orange juice.

  • SOR/78-170, s. 4;
  • SOR/79-918, s. 5;
  • SOR/80-762, s. 5;
  • SOR/83-3, s. 2;
  • SOR/83-195, s. 1;
  • SOR/86-481, s. 1;
  • SOR/86-622, s. 3;
  • SOR/88-8, s. 1;
  • SOR/88-107, s. 1;
  • SOR/90-41, s. 1;
  • SOR/91-687, s. 6;
  • SOR/93-330, s. 3;
  • SOR/95-548, s. 2;
  • SOR/98-579, s. 2;
  • SOR/2003-6, s. 50(F).
 
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