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

B.14.002 No person shall sell meat, a meat by-product or edible bone meal unless it is derived from animals that were healthy at the time of slaughter.

B.14.003 [Repealed, SOR/2024-244, s. 86]

B.14.004 Meat, meat by-products, preparations of meat or preparations of meat by-products are adulterated if any organ or portion of an animal that is not commonly sold as food — including mucous membranes, organs or portions of the genital system, black gut, spleens, udders and lungs — is present in or has been added to the food.

B.14.005 [Repealed, SOR/2024-244, s. 87]

B.14.006 Powdered fully hydrogenated cottonseed oil may be applied as a release agent to the surface of meat, meat by-product, prepared meat, prepared meat by-product, extended meat product and simulated meat product in an amount not greater than 0.25% of the product.

B.14.007 [Repealed, SOR/2024-244, s. 88]

B.14.008 No person shall sell a meat binder, filler or preparations for pumping pickle, cover pickle or dry cure represented for use in meat products unless its label sets out directions for use that, when followed, produces a food

• (a) that complies with the requirements of section B.14.030 in relation to the filler; and

• (b) that does not contain food additives, if any, in excess of the maximum level of use or maximum level of residue for that food set out in the Lists of Permitted Food Additives.

B.14.009 [Repealed, SOR/2024-244, s. 88]

B.14.010 No person shall sell as food a dead animal or any part thereof.

B.14.011 No person shall sell as food, meat, meat by-products, preparations containing meat or meat derivatives obtained, prepared or manufactured from a dead animal.

B.14.012 For the purpose of Sections B.14.010 and B.14.011, dead animal means a dead animal that

• (a) was not killed for the purpose of food in accordance with commonly accepted practice of killing animals for the purpose of food, which shall include exsanguination; or

• (b) was affected with disease at the time it was killed.

B.14.013 and B.14.014 [Repealed, SOR/97-148, s. 3]

Meat, Meat By-Products

B.14.015 [Repealed, SOR/2024-244, s. 89]

B.14.015A [Repealed, SOR/2024-244, s. 89]

B.14.015B [Repealed, SOR/2024-244, s. 89]

B.14.015C No person shall sell ground beef unless it contains an amount of beef fat equal to or less than that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4.

B.14.016 No person shall sell horse-meat or horse-meat by-product, or any food containing horse-meat or horse-meat by-product unless

• (a) it is labelled as such when offered or exposed for sale; and

• (b) when in package form, the principal display panel of the label carries a declaration of the presence of horse-meat or of horse-meat by-product in type at least as legible and conspicuous as any other type upon such principal display panel.

B.14.017 [Repealed, SOR/2003-292, s. 2]

• B.14.018 (1) Subject to subsection (2), if a carcass of beef or veal, or a portion of a carcass of beef or veal that weighs 7 kg or more, is advertised for sale, the advertisement shall indicate

  • (a) in the case of a carcass other than an imported carcass, the grade that was assigned to the carcass under the Safe Food for Canadians Act or a provincial law;

  • (b) in the case of an imported beef carcass, the grade that was assigned to the carcass under the Safe Food for Canadians Act or a provincial law or the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported;

  • (c) in the case of an imported veal carcass, the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported; and

  • (d) in the case of a beef carcass, the yield class, if any, that was assigned to the carcass under the Safe Food for Canadians Act.

• (2) Where, in the case of a carcass referred to in subsection (1), no grade has been assigned thereto as described in that subsection and the carcass or portion thereof that weighs 7 kg or more is advertised for sale, the advertisement shall clearly indicate that the carcass has not been graded.

• B.14.019 (1) Where a carcass of beef, veal, pork or lamb or a portion thereof that weighs 7 kg or more is advertised for sale and a selling price is stated in the advertisement, the advertisement shall

  • (a) contain the words “price per kilogram is based on carcass weight before cutting, boning and trimming” or the words “price per kilogram is based on the weight of the meat after cutting, boning and trimming”, whichever words are applicable; and

  • (b) where in addition to the selling price a charge is payable for cutting, boning, trimming, wrapping or freezing the carcass or portion thereof, indicate

    • (i) the amount of the additional charge, and

    • (ii) where the additional charge is payable on a price per unit weight basis, whether the additional charge is based on the weight of the carcass or portion thereof before or after the carcass has been cut, boned and trimmed.

• (2) Any information required by subsection (1) to appear in an advertisement shall be located therein immediately adjacent to the selling price stated therein, without any intervening written, printed or graphic matter.

B.14.020 [Repealed, SOR/2024-244, s. 90]

• B.14.021 (1) No person shall sell solid cut meat to which food additives or water have been added unless

  • (a) in the case of meat, other than side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, the 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.

  • (b) [Repealed, SOR/2024-244, s. 91]

• (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).

B.14.022 No person shall sell mechanically tenderized beef unless

• (a) the beef is identified as mechanically tenderized when it is offered or exposed for sale; and

• (b) the beef has a label on it with a principal display panel that, subject to section B.01.012, includes all of the following information:

  • (i) in type at least as legible and prominent as that of the common name,

    • (A) the expression “mechanically tenderized” in the English version of the label, and

    • (B) the expression “attendri mécaniquement”, with any necessary grammatical modifications, in the French version of the label, and

  • (ii) in type at least as legible and prominent as that of any other information other than the common name,

    • (A) in the English version of the label,

      • (I) the message “Cook to a minimum internal temperature of 63°C (145°F).”, and

      • (II) in the case of steak, the additional message “Turn steak over at least twice during cooking.”, and

    • (B) in the French version of the label,

      • (I) the message “Faire cuire jusqu’à ce que la température interne atteigne au moins 63 °C (145 °F).”, and

      • (II) in the case of steak, the additional message “Retourner le bifteck au moins deux fois durant la cuisson.”.

Prepared Meats, Prepared Meat By-Products

• B.14.030 (1) Subject to subsections (2) and (3) and section B.14.030A, no person shall sell a prepared meat or prepared meat by-product with a meat protein content of less than 1.5 percentage points below the total protein requirement for that food.

• (2) Subsection (1) does not apply to an extended meat product.

• (3) Where gelatin is an ingredient of a prepared meat or prepared meat by-product, that gelatin shall not be included when calculating the total protein content of the prepared meat or prepared meat by-product.

B.14.030A For the purposes of sections B.14.030 and B.14.074 to B.14.077 and Division 13.3 of Volume 13 of the Food Compositional Standards Document, if any non-meat ingredients are present in a prepared meat or a prepared meat by-product in pieces that are distinguishable from the other ingredients, those non-meat ingredients must be excluded when calculating the total fat or protein content of the prepared meat or prepared meat by-product.

B.14.031 [Repealed, SOR/2024-244, s. 92]

B.14.032 [Repealed, SOR/2024-244, s. 92]

B.14.032A [Repealed, SOR/2024-244, s. 93]

B.14.032AA [Repealed, SOR/2024-244, s. 93]

B.14.033 No person shall sell any of the following foods unless they are cooked or unless the meat and meat by-products, as the case may be, contained in them are cooked:

• (a) potted meat;

• (b) meat loaf;

• (c) meat roll;

• (d) luncheon meat;

• (e) potted meat by-product;

• (f) meat by-product loaf;

• (g) meat and meat by-product loaf;

• (h) headcheese; and

• (i) brawn.

B.14.034 [Repealed, SOR/2024-244, s. 93]

B.14.035 [Repealed, SOR/2024-244, s. 93]

B.14.036 [Repealed, SOR/2024-244, s. 93]

B.14.037 [Repealed, SOR/2024-244, s. 93]

B.14.038 [Repealed, SOR/2024-244, s. 93]

B.14.039 [Repealed, SOR/2022-143, s. 26]

B.14.040 Subject to Division 13.3 of Volume 13 of the Food Compositional Standards Document, no person shall sell a food that consists of a mixture of ground meat and filler, of ground meat by-product and filler or of 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 that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4, 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 that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4, in the case of any other meat mixture.

B.14.041 Subject to Division 13.3 of Volume 13 of the Food Compositional Standards Document, no person shall sell a food that consists of a mixture of ground meat and spices and seasonings, of ground meat by-product and spices and seasonings, of ground meat, ground meat by-product and spices and seasonings or of 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 that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4, 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 that set out in column 3 for that item of the Table of Chemical, Physical and Nutritional Characteristics of Food, as determined by the corresponding method set out in column 4, in the case of any other meat mixture.