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

Regulations are current to 2016-09-18 and last amended on 2016-08-26. Previous Versions

 [S]. Solid cut meat shall be

  • (a) a whole cut of meat; or

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

  • SOR/94-262, s. 3.
  •  (1) No person shall sell solid cut meat to which phosphate salts or water has 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; 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. 3.

 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.”.

  • SOR/2014-99, s. 2.

Prepared Meats, Prepared Meat By-Products

  •  (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.

  • SOR/78-637, s. 3;
  • SOR/79-251, s. 5(F);
  • SOR/80-13, s. 3;
  • SOR/82-768, s. 41;
  • SOR/86-875, s. 3.

 For the purposes of sections B.14.030, B.14.032, B.14.033, B.14.035, B.14.074, B.14.075, B.14.076 and B.14.077, where any of the non-meat ingredients listed in paragraphs B.14.032A(a) to (g) are present in a prepared meat or prepared meat by-product in separate identifiable pieces or chunks in any amount sufficient to differentiate those ingredients from the prepared meat or prepared meat by-product, those ingredients shall not be included when calculating the fat or protein content of the prepared meat or prepared meat by-product.

  • SOR/86-875, s. 3.

 [S]. Preserved Meat or Preserved Meat By-product shall be cooked or uncooked meat or meat by-product that is salted, dried, pickled, corned, cured or smoked, may be glazed and may contain

  • (a) a Class I preservative;

  • (a.1) a Class II preservative;

  • (b) sweetening agents;

  • (c) spices and seasonings, except tomato;

  • (d) vinegar;

  • (e) alcohol;

  • (f) smoke flavouring or artificial smoke flavouring;

  • (g) in the case of cured pork hams, shoulders, backs and bellies, artificial maple flavour;

  • (gg) in the case of cured pork bellies, an added orange flavour that meets the standard prescribed in section B.10.005;

  • (h) in the case of cured pork, beef and lamb cuts prepared with the aid of pumping pickle, 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;

  • (i) in the case of tocino, annatto in such amount as will result in the finished product containing not more that 0.1 per cent annatto, if annatto is shown, by the word “annatto”, in the list of ingredients on the label; and

  • (j) in the case of vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.

  • SOR/79-251, s. 6;
  • SOR/80-13, s. 4;
  • SOR/82-596, s. 2;
  • SOR/84-300, s. 45(E);
  • SOR/88-336, ss. 2, 3;
  • SOR/92-725, s. 3;
  • SOR/97-151, s. 24;
  • SOR/2010-264, s. 2;
  • SOR/2011-280, s. 2.

 [S]. Sausage or Sausage Meat

  • (a) shall be fresh or preserved comminuted meat;

  • (b) may be enclosed in a casing or have an edible coating;

  • (c) may be dipped in vinegar, smoked, cooked or dried;

  • (d) may contain

    • (i) animal fat,

    • (ii) filler,

    • (iii) beef tripe,

    • (iv) liver,

    • (v) fresh or frozen beef and pork blood,

    • (vi) sweetening agents,

    • (vii) salt and spices,

    • (viii) seasoning, other than tomato,

    • (ix) lactic acid producing starter culture,

    • (x) meat binder,

    • (xi) beef and pork blood plasma,

    • (xi.1) a Class II preservative,

    • (xii) in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring,

    • (xiii) if cooked

      • (A) glucono delta lactone,

      • (B) partially defatted beef fatty tissue or partially defatted pork fatty tissue, and

      • (C) a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food,

    • (xiv) in the case of fresh uncooked sausage, artificial maple flavour or apple powder as a flavouring ingredient,

    • (xv) in the case of dry sausage or dry sausage meat, glucono delta lactone,

    • (xvi) in the case of longaniza,

      • (A) annatto in such amount as will result in the finished product containing not more than 1000 parts per million annatto, if annatto is shown, by the word “annatto”, in the list of ingredients on the label,

      • (B) allura red in such amount as will result in the finished product containing not more than 80 parts per million allura red, if allura red is shown, by the words “allura red”, in the list of ingredients on the label, and

      • (C) sunset yellow FCF in such amount as will result in the finished product containing not more than 20 parts per million sunset yellow FCF, if sunset yellow FCF is shown, by the words “sunset yellow FCF”, in the list of ingredients on the label,

    • (xvii) in the case of vacuum-packed wieners, Carnobacterium maltaromaticum CB1, and

    • (xviii) in the case of sausage having an edible coating, calcium chloride or calcium lactate;

  • (e) shall contain, in the case of a product sold as fresh sausage, not more than 40 per cent fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

  • (f) shall have, if cooked, a total protein content of not less than 11 per cent;

  • (g) shall have, in the case of fresh uncooked sausage and fresh uncooked sausage meat, a total protein content of not less than nine per cent.

  • SOR/80-13, s. 5;
  • SOR/82-768, s. 42;
  • SOR/88-336, s. 3;
  • SOR/92-725, s. 4;
  • SOR/97-151, s. 25;
  • SOR/97-516, s. 3;
  • SOR/2010-264, s. 3;
  • SOR/2011-280, s. 3;
  • SOR/2012-111, s. 1.
 
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