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

Regulations are current to 2016-08-15 and last amended on 2016-06-14. Previous Versions

 [S]. Tomato Puree shall be the heat-processed product made from sound, whole and ripe tomatoes with the skins and seeds removed, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain citric acid, salt and a Class II preservative.

  • SOR/2012-43, s. 10.

 [S]. Tomato Catsup, Catsup or products whose common names are variants of the word Catsup

  • (a) shall be the heat processed product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed;

  • (b) shall contain

  • (c) may contain

    • (i) a Class II preservative, and

    • (ii) food colour.

 [Repealed, SOR/97-151, s. 19]

 No person shall sell canned tomatoes, tomato juice or vegetable juice that contains mould filaments in more than 25 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

  • SOR/82-768, s. 28.

 No person shall sell tomato puree, tomato paste, tomato pulp or tomato catsup that contains mould filaments in more than 50 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

  • SOR/82-768, s. 28.

 No person shall sell potatoes, sweet potatoes or yams that have been artificially coloured.

 [S]. Beans with Pork or Beans and Pork shall be the food prepared from dried beans and pork, may contain calcium disodium ethylenediaminetetraacetate, citric acid, disodium ethylenediaminetetraacetate, sauce, seasoning, spices or a sweetening agent and shall contain not less than 60 per cent drained solids as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

  • SOR/82-768, s. 29;
  • SOR/2012-43, s. 11.

 [S]. Beans or Vegetarian Beans shall be the food prepared from dried beans, may contain calcium disodium ethylenediaminetetraacetate, citric acid, disodium ethylenediaminetetraacetate, sauce, seasoning, spices or a sweetening agent and shall contain not less than 60 per cent drained solids as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

  • SOR/82-768, s. 29;
  • SOR/2012-43, s. 12.

 [S]. Olives shall be the plain or stuffed fruit of the olive tree, and may contain

  • (a) vinegar;

  • (b) salt;

  • (c) a sweetening ingredient;

  • (d) spices;

  • (e) seasonings;

  • (f) lactic acid;

  • (g) sorbic acid or its potassium or sodium salt;

  • (h) calcium chloride;

  • (i) citric acid; and

  • (j) in the case of ripe olives, ferrous gluconate.

  • SOR/97-561, s. 2.

 [S]. Pickles and relishes shall be the product prepared from vegetables or fruits with salt and vinegar, and may contain

  • (a) spices;

  • (b) seasonings;

  • (c) sugar, invert sugar, dextrose or glucose, in dry or liquid form;

  • (d) food colour;

  • (e) a Class II preservative;

  • (f) a firming agent;

  • (g) polyoxyethylene (20) sorbitan monooleate in an amount not exceeding 0.05 per cent;

  • (h) lactic acid;

  • (h.1) citric acid;

  • (h.2) sucralose;

  • (i) vegetable oils; and

  • (j) in the case of relishes and mustard pickles, a thickening agent.

  • SOR/84-300, s. 32;
  • SOR/2012-43, s. 13;
  • SOR/2012-104, s. 1.

Fruits

 [S]. Canned (naming the fruit)

  • (a) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared;

  • (b) shall be packed in hermetically sealed containers;

  • (c) may contain

    • (i) a sweetening ingredient,

    • (ii) water,

    • (iii) concentrated (naming the fruit) juice, (naming the fruit) juice, (naming the fruits) juice, (naming the fruit) juice from concentrate or any combination thereof,

    • (iv) citric acid,

    • (v) acesulfame-potassium, and

    • (vi) sucralose; and

  • (d) may contain

    • (i) in the case of canned pears, lactic acid, lemon juice, malic acid, mint, spice oils, spices, tartaric acid and a flavouring preparation other than that which simulates the flavour of canned pears,

    • (ii) in the case of canned apples, a firming agent,

    • (iii) in the case of canned applesauce, ascorbic acid, isoascorbic acid, malic acid, salt, spices and a flavouring preparation other than that which simulates the flavour of canned applesauce,

    • (iv) in the case of canned grapefruit, calcium chloride, calcium lactate, lemon juice, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit,

    • (v) in the case of canned mandarin oranges, ascorbic acid,

    • (vi) in the case of canned peaches, peach kernels, peach pits and spices intended for flavour development, ascorbic acid and a flavouring preparation other than that which simulates the flavour of canned peaches,

    • (vii) in the case of canned pineapple, dimethylpolysiloxane when pineapple juice is used as a packing medium, mint, spice oils, spices and a flavouring preparation other than that which simulates the flavour of canned pineapple,

    • (viii) in the case of canned plums, a flavouring preparation other than that which simulates the flavour of canned plums,

    • (ix) in the case of canned strawberries, lactic acid, malic acid or tartaric acid, and

    • (x) in the case of canned apricots, calcium chloride.

  • SOR/84-300, s. 33;
  • SOR/2012-43, s. 14;
  • SOR/2012-104, s. 2.

 [S]. Frozen (naming the fruit) shall be the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain

  • (a) a sweetening ingredient;

  • (b) water;

  • (c) fruit juice, fruit juice from concentrate, concentrated fruit juice or any combination thereof;

  • (d) ascorbic acid, citric acid, erythorbic acid or malic acid to prevent discolouration; and

  • (e) in the case of frozen sliced apples,

    • (i) a firming agent, and

    • (ii) sulphurous acid.

  • SOR/84-300, s. 34;
  • SOR/95-436, s. 1.
 
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