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

Regulations are current to 2013-04-29 and last amended on 2013-03-21. Previous Versions

B.22.008. In this Division, “filler” means any vegetable material (except tomato or beetroot), milk, egg, yeast, or any derivative or combination thereof that is acceptable as food.

  • SOR/82-768, s. 67;
  • SOR/84-300, s. 54(E);
  • SOR/86-875, s. 6.

B.22.009. No person shall sell

  • (a) any poultry intended for consumption as food if any preparation having oestrogenic activity has been administered to the poultry; or

  • (b) poultry meat or poultry meat by-product that contains any residues of exogenous oestrogenic substances.

  • SOR/87-626, s. 2.

B.22.010. Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of poultry meat, poultry meat by-product, prepared poultry meat, prepared poultry meat by-product, extended poultry product and simulated poultry product.

  • SOR/2010-142, s. 59(F).
Previous Version

B.22.011. [S]. Solid cut poultry meat shall be

  • (a) a whole cut of poultry meat; or

  • (b) a product consisting of pieces of poultry meat of which at least 80 per cent weigh at least 25 g each.

  • SOR/94-262, s. 14.

  • B.22.012. (1) No person shall sell solid cut poultry meat to which phosphate salts or water has been added unless

    • (a) that meat

      • (i) where cooked, contains a meat protein content of not less than 12 per cent, and

      • (ii) where uncooked, contains a meat protein content of not less than 10 per cent; and

    • (b) that meat contains, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

      • (i) sodium acid pyrophosphate,

      • (ii) sodium hexametaphosphate,

      • (iii) sodium phosphate, dibasic,

      • (iv) sodium phosphate, monobasic,

      • (v) sodium pyrophosphate, tetrabasic,

      • (vi) sodium tripolyphosphate,

      • (vii) potassium phosphate, monobasic,

      • (viii) potassium phosphate, dibasic, and

      • (ix) potassium pyrophosphate, tetrabasic.

  • (2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).

  • SOR/94-262, s. 14.