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

Regulations are current to 2017-06-19 and last amended on 2017-06-13. Previous Versions

Prepared Fish

 No person shall sell prepared fish or prepared meat that contains more than

  • (a) that amount of filler, fish binder or other ingredients that is represented by four per cent reducing sugars, calculated as dextrose, as determined by official method FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981; and

  • (b) 70 per cent moisture where such prepared fish contains filler.

  • SOR/82-768, s. 63;
  • SOR/2017-18, s. 20(F).

 [S]. Preserved fish or preserved meat shall be cooked or uncooked fish or meat that is dried, salted, pickled, cured or smoked and may contain a Class I preservative, a Class II preservative, dextrose, glucose, spices, sugar and vinegar, and

  • (a) dried fish that has been smoked or salted, and cold-processed smoked and salted fish paste may contain sorbic acid or its salts;

  • (b) smoked fish may contain food colour;

  • (c) packaged fish and meat products that are marinated or otherwise cold-processed may contain saunderswood (sandalwood), benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate;

  • (d) salted anchovy, salted scad and salted shrimp may contain erythrosine in such amount as will result in the finished product containing not more than 125 parts per million of erythrosine; and

  • (e) minced products may contain tragacanth gum at a level of use not exceeding 0.75 per cent.

  • SOR/95-493, s. 2;
  • SOR/97-562, s. 4(F);
  • SOR/2007-76, s. 5;
  • SOR/2011-280, s. 10;
  • SOR/2017-18, ss. 11(F), 17, 20(F).

 [Repealed, SOR/79-252, s. 4]

 Notwithstanding section B.21.020 lobster paste shall not contain more than two per cent filler or fish binder.

 No person shall sell marine and fresh water animals, or marine and fresh water animal products, that are packed in a container that has been sealed to exclude air and that are smoked or to which liquid smoke flavour or liquid smoke flavour concentrate has been added, unless

  • (a) the container has been heat-processed after sealing at a temperature and for a time sufficient to destroy all spores of the species Clostridium botulinum;

  • (b) the contents of the container contain not less than nine per cent salt, as determined by official method FO-38, Determination of Salt in Smoked Fish, dated March 15, 1985;

  • (c) the contents of the container are customarily cooked before eating; or

  • (d) the contents of the container are frozen and the principal display panel of the label of the container carries the statement “Keep Frozen Prior to Use” in the same size type used for the common name of the contents of the container.

  • SOR/80-13, s. 10;
  • SOR/82-566, s. 5;
  • SOR/82-768, s. 64;
  • SOR/89-198, s. 17;
  • SOR/94-567, s. 4.

 [S]. Fish Protein

  • (a) shall be the food prepared by

    • (i) extracting water, fat and other soluble components through the use of isopropyl alcohol from fresh whole edible fish of the order Clupeiformes, families Clupeidae and Osmeridae and the order Gadiformes, family Gadidae, or from trimmings resulting from the filleting of such fish when eviscerated, and

    • (ii) drying and grinding the protein concentrate resulting from the operation described in subparagraph (i);

  • (b) may contain a pH adjusting agent; and

  • (c) shall not contain

    • (i) less than 75 per cent protein, which protein shall be at least equivalent to casein in protein quality, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981.

    • (ii) and (iii) [Repealed, SOR/97-148, s. 8]

  • SOR/82-768, s. 65;
  • SOR/97-148, s. 8.

Froglegs

 No person shall sell fresh or frozen froglegs unless they are free from bacteria of the genus Salmonella, as determined by official method MFO-10, Microbiological Examination of Froglegs, November 30, 1981.

  • SOR/82-768, s. 66.

DIVISION 22Poultry, Poultry Meat, Their Preparations and Products

 [S]. Poultry shall be any bird that is commonly used as food.

 [S]. Poultry meat shall be the clean, dressed flesh including the heart and gizzard of eviscerated poultry that is healthy at the time of slaughter.

  • SOR/80-13, s. 11.

 [S]. Poultry meat by-product shall be the clean parts of poultry other than poultry meat commonly used as food and includes liver and skin but excludes the oesophagus, feet and head.

  • SOR/80-13, s. 12.

 [S]. Giblets shall be the heart, liver and gizzard of poultry.

 Poultry meat, poultry meat by-products or preparations thereof are adultered if any of the following substances or any substance in the following classes is present therein or has been added thereto:

  • (a) any organ or portion of poultry that is not commonly sold as food;

  • (b) preservatives, other than those provided for in this Division; and

  • (c) colour, other than caramel.

 [S]. Prepared poultry meat or a prepared poultry meat by-product shall be any poultry meat or any poultry meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations or that has been preserved, placed in a hermetically-sealed container or cooked, and may contain

  • (a) where a minimum total protein content or minimum meat protein requirement is prescribed in this Division, 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;

  • (a.1) a Class II preservative;

  • (b) in the case of dried, cooked poultry meat, a Class IV preservative; and

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

  • SOR/81-934, s. 16;
  • SOR/94-262, s. 13;
  • SOR/2010-264, s. 5;
  • SOR/2011-280, s. 11.

 In this Division, filler means any vegetable material (except tomato or beetroot), milk, egg, yeast, or any derivative or combination thereof that is acceptable as food.

  • SOR/82-768, s. 67;
  • SOR/84-300, s. 54(E);
  • SOR/86-875, s. 6.

 No person shall sell

  • (a) any poultry intended for consumption as food if any preparation having oestrogenic activity has been administered to the poultry; or

  • (b) poultry meat or poultry meat by-product that contains any residues of exogenous oestrogenic substances.

  • SOR/87-626, s. 2.

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

  • SOR/2010-142, s. 59(F).

 [S]. Solid cut poultry meat shall be

  • (a) a whole cut of poultry meat; or

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

  • SOR/94-262, s. 14.
 
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