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

Regulations are current to 2017-05-11 and last amended on 2017-05-05. Previous Versions

  •  (1) No person shall sell solid cut poultry meat to which phosphate salts or water has been added unless

    • (a) that 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. 14.

 No person shall sell the whole or any part of a dressed poultry carcass that has been placed in a chilling tank containing fluids to which phosphate salts have been added.

  • SOR/94-262, s. 14.

Poultry Meat Stews

 For the purposes of sections B.22.017 to B.22.019, stew poultry meat means cooked or uncooked poultry meat containing not more than 15 per cent fat, calculated on the weight of uncooked stew poultry meat.

  • SOR/78-874, s. 3.

 [S]. Vegetable Stew with (naming the poultry meat)

  • (a) shall contain vegetables and the named poultry meat in the following amounts:

    • (i) if uncooked, 12 per cent or more of the named stew poultry meat,

    • (ii) if cooked, 6 per cent or more of the named stew poultry meat,

    • (iii) 38 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 3.

 [S]. (naming the poultry meat) Stew

  • (a) shall contain vegetables and the named poultry meat in the following amounts:

    • (i) if uncooked, 20 per cent or more of the named stew poultry meat,

    • (ii) if cooked, 10 per cent or more of the named stew poultry meat,

    • (iii) 30 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 3.

 [S]. Specialty Poultry Meat Stew

  • (a) shall contain poultry meat and vegetables in the following amounts:

    • (i) if uncooked, 25 per cent or more of stew poultry meat,

    • (ii) if cooked, 15 per cent or more of stew poultry meat,

    • (iii) 30 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 3.

Prepared Poultry Meats, Prepared Poultry Meat By-Products

 [Repealed, SOR/86-875, s. 7]

 [S]. Preserved poultry meat or poultry meat by-product shall be cooked or uncooked poultry meat or poultry meat by-product that is cured or smoked and may contain

  • (a) a Class I preservative;

  • (a.1) a Class II preservative;

  • (b) liquid smoke flavour, liquid smoke flavour concentrate or spices;

  • (c) sweetening agents;

  • (d) vinegar;

  • (e) in the case of cured poultry or poultry meat prepared by means of injection or cover solution, 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; and

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

  • SOR/80-13, s. 13;
  • SOR/82-596, s. 10;
  • SOR/94-567, s. 5;
  • SOR/2010-264, s. 6;
  • SOR/2011-280, s. 12;
  • SOR/2017-18, s. 12(F).

 [S]. Canned (naming the poultry) shall be prepared from poultry meat and may contain

  • (a) those bones or pieces of bones attached to the portion of the poultry meat that is being canned;

  • (b) broth;

  • (c) salt;

  • (d) seasoning;

  • (e) gelling agents; and

  • (f) small amounts of fat.

  • SOR/84-300, s. 55.

 [S]. Broth that is used in canned (naming the poultry) shall be the liquid in which the poultry meat has been cooked.

 Where a gelling agent has been added to canned poultry, 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.

 [S]. Boneless (naming the poultry) shall be canned poultry meat from which the bones and skin have been removed, shall contain not less than 50 per cent of the named poultry meat, as determined by official method FO-39, Determination of Meat in Boneless Poultry, October 15, 1981, and may contain broth having a specific gravity of not less than 1.000 at a temperature of 50°C.

  • SOR/82-768, s. 69.

 No person shall sell poultry, poultry meat or poultry meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked poultry, poultry meat or poultry meat by-product

  • (a) at all times

    • (i) has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or

    • (ii) has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and

  • (b) carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

  • SOR/78-403, s. 28(F);
  • SOR/88-336, s. 3.

Poultry Product Extender

 No person shall sell a poultry product extender unless that extender

  • (a) has, in the rehydrated state,

    • (i) a total protein content of not less than 16 per cent; and

    • (ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

  • (b) has, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to Division 14 in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

  • (c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

  • SOR/82-768, s. 70.
 
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