Meat Inspection Regulations, 1990
Version of section 36 from 2006-03-22 to 2011-10-26:
36 Where a low temperature is required for the preservation of a meat product, the temperature in a room or area of a registered establishment in which that meat product is processed, packaged, labelled or handled shall not exceed 10°C.
- SOR/95-248, s. 2
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