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

Regulations are current to 2016-01-25 and last amended on 2015-06-13. Previous Versions

 [S]. (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) shall be prepared meat to which has been added other non-meat ingredients including

  • (a) fruit;

  • (b) vegetables;

  • (c) nuts;

  • (d) cheese or processed cheese;

  • (e) macaroni;

  • (f) pickles; or

  • (g) olives.

  • SOR/84-300, s. 46.

 Where the non-meat ingredients referred to in section B.14.032A are added to prepared meat in such a manner that they are not present in the final product in separate identifiable pieces or chunks, the final product shall meet the total protein content requirement established for (naming the prepared meat or prepared meat by-product) referred to in section B.14.032A.

  • SOR/86-875, s. 4.

 [S]. Potted Meat, Meat Paste or Meat Spread shall be fresh or preserved meat that is comminuted and cooked, and may contain meat binder, salt, sweetening agents, spices, other seasonings, a gelling agent, sodium acetate and sodium diacetate and shall have a total protein content of not less than 9%.

  • SOR/80-13, s. 6;
  • SOR/2011-280, s. 4.

 [S]. Potted Meat By-product, Meat By-product Paste or Meat By-product Spread shall be a food that

  • (a) consists, wholly or in part, of meat by-products and conforms to the standard prescribed for potted meat; and

  • (b) in the case of liverpaste or liverwurst spread, may contain wheat germ and yeast.

  • SOR/78-637, s. 4;
  • SOR/80-13, s. 7;
  • SOR/86-875, s. 5.

 [S]. Meat Loaf, Meat Roll, Meat Lunch or Luncheon Meat shall be fresh or preserved meat that is comminuted, cooked and pressed into shape, and may contain 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 3% of the finished food, as well as filler, meat binder, salt, sweetening agents, glucono delta lactone, spices, other seasonings, milk, eggs, a gelling agent, sodium acetate, sodium diacetate and partially defatted beef fatty tissue or partially defatted pork fatty tissue, and shall have a total protein content of not less than 11%.

  • SOR/80-13, s. 8;
  • SOR/2011-280, s. 5.

 [S]. Meat By-product Loaf or Meat and Meat By-product Loaf shall be the food consisting, wholly or in part, of meat by-products and shall otherwise conform to the standard prescribed for meat loaf.

  •  (1) [S]. Headcheese

    • (a) shall be comminuted cooked meat or comminuted cooked preserved meat,

    • (b) shall not contain

      • (i) less than 50 per cent head meat, or

      • (ii) skin, other than that naturally adherent to any pork meat used,

    • (c) may contain scalps, snouts, beef tripe, salt, spices, seasoning or an added gelling agent, and

    • (d) may contain

      • (i) a Class I preservative, and

      • (ii) a Class II preservative.

  • (2) For the purpose of subsection (1), scalps and snouts are considered to be head meat.

  • SOR/80-500, s. 5;
  • SOR/2011-280, s. 6.

 [S]. Brawn shall be headcheese, except that it need not contain 50 per cent head meat.

 Where a gelling agent has been added to prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added shall be shown on the principal display panel or the word “jellied” shall be shown as an integral part of the common name of the food.

 Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and filler, ground meat by-product and filler or 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 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, 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 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

  • SOR/79-251, s. 7(F);
  • SOR/82-768, s. 43.

 Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and spices and seasonings, ground meat by-product and spices and seasonings, ground meat, ground meat by-product and spices and seasonings or 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 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, 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 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

  • SOR/79-251, s. 7(F);
  • SOR/82-768, s. 44.

Meat Derivatives

 [S]. Edible Bone Meal or Edible Bone Flour shall be the food prepared by grinding dry, defatted bones, obtained from animals healthy at the time of slaughter and shall contain

  • (a) not less than 85 per cent ash, as determined by official method FO-34, Determination of Ash in Edible Bone Meal or Edible Bone Flour, October 15, 1981.

  • (b) and (c) [Repealed, SOR/97-148, s. 4]

  • SOR/82-768, s. 45;
  • SOR/97-148, s. 4.
  •  [S]. (1) Gelatin or Edible Gelatin

    • (a) shall be the purified food obtained by the processing of skin, ligaments or bones of animals;

    • (b) shall contain not less than 82 per cent ash-free solids, when tested by official method FO-35, Determination of Ash-Free Solids in Gelatin, October 15, 1981;

    • (c) shall be free from objectionable taste and offensive odour when 2.5 grams thereof are dissolved in 100 millilitres of warm water;

    • (d) [Repealed, SOR/97-148, s. 5]

    • (e) shall not contain any residues of hydrogen peroxide where it has been used in the course of manufacture; and

    • (f) may contain

      • (i) not more than 2.6 per cent ash on a dry basis,

      • (ii) not more than 500 parts per million of sulphurous acid, including the salts thereof, calculated as sulphur dioxide, and

      • (iii) where intended for use in the manufacture of marshmallow, sodium hexametaphosphate or sodium lauryl sulphate.

  • (2) No person shall use, in the course of manufacturing gelatin or edible gelatin,

    • (a) acidic or basic compounds other than acetic acid, ammonium hydroxide, citric acid, fumaric acid, hydrochloric acid, lime, magnesium hydroxide, phosphoric acid, sodium carbonate, sodium hydroxide, sodium sulphide, sulphuric acid, sulphurous acid or tartaric acid; or

    • (b) filtering and clarifying agents other than activated carbon, alumina, aluminum sulphate, calcium phosphate, dibasic, cellulose, diatomaceous earth, perlite, strongly acidic cation exchange resin in the hydrogen ion form or basic anion exchange resins in the chloride ion or free base ion forms.

  • SOR/78-401, s. 2(E);
  • SOR/78-874, s. 1;
  • SOR/80-501, s. 3;
  • SOR/82-768, s. 46;
  • SOR/97-148, s. 5.
 
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