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

 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 meat, meat by-product, prepared meat, prepared meat by-product, extended meat product and simulated meat product.

  • SOR/2010-142, s. 59(F).

 [S]. Meat Binder or (naming the meat product) Binder shall be a filler with any combination of salt, sweetening agents, spices or other seasonings (except tomato), egg, egg albumen, and

  • (a) where sold for use in preserved meat or preserved meat by-product, may contain any of ascorbic acid, calcium ascorbate, erythorbic acid, iso-ascorbic acid, potassium nitrate, potassium nitrite, sodium ascorbate, sodium carbonate, sodium erythorbate, sodium iso-ascorbate, sodium nitrate and sodium nitrite, provided that these nitrates and nitrites, if any, are packaged separately from any spice or seasoning.

  • (b) where sold for use in prepared meat or meat by-product in which a gelling agent is a permitted ingredient, may contain a gelling agent;

  • (c) where sold for use in fresh, uncooked sausage, may contain artificial maple flavour; and

  • (d) may contain an anticaking agent.

  • SOR/80-13, s. 1;
  • SOR/82-913, s. 1;
  • SOR/86-875, s. 2(F);
  • SOR/2010-143, s. 9.

 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 the label thereof carries directions for use that when followed will produce a food that will comply with the requirements of section B.14.030 insofar as the filler is concerned and the food will not contain food additives in excess of the maximum levels of use prescribed by these Regulations.

  • SOR/84-300, s. 44(E).

 [S]. Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product may contain

  • (a) Class I preservatives if the nitrate or nitrite salts or both are packaged separately from any spice or seasoning;

  • (b) citric acid, sodium citrate or vinegar;

  • (c) sweetening agents, including maple sugar and maple syrup;

  • (d) liquid smoke flavour, liquid smoke flavour concentrate, salt, seasonings, spices, spice extracts, spice oils or spice oleoresins;

  • (e) sodium bicarbonate, sodium hydroxide or potassium hydroxide;

  • (f) in the case of pumping pickle for cured pork, beef and lamb cuts, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

  • (g) in the case of pumping pickle for cured beef cuts, enzymes, if the principal display panel of the label of the cured beef carries, immediately preceding or following the common name, the statement “Tenderized with (naming the proteolytic enzyme or enzymes)”;

  • (h) in the case of dry cure, an anticaking agent or a humectant; and

  • (i) in the case of pumping pickle

    • (i) for cured pork hams, shoulders and backs, artificial maple flavour, and

    • (ii) for cured pork bellies, artificial maple flavour and an orange flavour that meets the standard prescribed in section B.10.005.

  • SOR/79-251, s. 4;
  • SOR/80-13, s. 2;
  • SOR/82-596, s. 1;
  • SOR/88-336, s. 3;
  • SOR/94-567, s. 1;
  • SOR/2010-143, s. 10(F).

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

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

 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.

 [Repealed, SOR/97-148, s. 3]

Meat, Meat By-Products

 [S]. Regular Ground Beef shall be beef meat processed by grinding and shall contain not more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

  • SOR/82-768, s. 40.

 [S]. Medium Ground Beef shall be beef meat processed by grinding and shall contain not more than 23 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

  • SOR/82-768, s. 40.

 [S]. Lean Ground Beef shall be beef meat processed by grinding and shall contain not more than 17 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

  • SOR/82-768, s. 40.

 No person shall sell ground beef that contains more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

  • SOR/82-768, s. 40.

 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.

  • SOR/88-336, s. 3.

 [Repealed, SOR/2003-292, s. 2]

  •  (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 by a grading authority established under the Canada Agricultural Products Act or a provincial law;

    • (b) in the case of an imported beef carcass, the grade that was assigned to the carcass by a grading authority established under the Canada Agricultural Products 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 by a grading authority established under the Canada Agricultural Products 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.

  • SOR/92-626, s. 15;
  • SOR/2003-6, s. 79.
  •  (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.

  • SOR/92-626, s. 15;
  • SOR/95-548, s. 5(F).
 
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