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

Regulations are current to 2014-09-29 and last amended on 2014-08-21. Previous Versions

  •  (1) [S]. Headcheese

    • (a) shall be comminuted cooked meat or comminuted cooked preserved meat,

    • (b) shall not contain

      • (i) less than 50 per cent head meat, or

      • (ii) skin, other than that naturally adherent to any pork meat used,

    • (c) may contain scalps, snouts, beef tripe, salt, spices, seasoning or an added gelling agent, and

    • (d) may contain

      • (i) a Class I preservative, and

      • (ii) a Class II preservative.

  • (2) For the purpose of subsection (1), scalps and snouts are considered to be head meat.

  • SOR/80-500, s. 5;
  • SOR/2011-280, s. 6.

 [S]. Brawn shall be headcheese, except that it need not contain 50 per cent head meat.

 Where a gelling agent has been added to prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added shall be shown on the principal display panel or the word “jellied” shall be shown as an integral part of the common name of the food.

 Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and filler, ground meat by-product and filler or ground meat, ground meat by-product and filler, unless that food

  • (a) has a total protein content of not less than 13 per cent;

  • (b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of a mixture containing pork meat or pork meat by-product or both; and

  • (c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

  • SOR/79-251, s. 7(F);
  • SOR/82-768, s. 43.

 Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and spices and seasonings, ground meat by-product and spices and seasonings, ground meat, ground meat by-product and spices and seasonings or ground meat and ground meat by-product, unless that food

  • (a) has a total protein content of not less than 16 per cent;

  • (b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of a mixture containing pork meat or pork meat by-product or both; and

  • (c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

  • SOR/79-251, s. 7(F);
  • SOR/82-768, s. 44.