Meat Inspection Regulations, 1990

Version of section 94 from 2011-10-27 to 2012-12-13:

  •  (1) Subject to section 122, every label used in a registered establishment in connection with a meat product identified as edible shall include or consist of the following:

    • (a) in the case of an immediate container of a prepackaged meat product or a tag, other than an official tag, attached to a prepackaged meat product,

      • (i) the identity of the meat product in terms of its common name or in terms that are descriptive of the meat product,

      • (ii) except in the case of a meat product prepackaged at a random weight, the net quantity of the meat product,

      • (iii) the operator’s name and the address of the registered establishment where the meat product was produced or labelled or the name and address of the person for whom the meat product was produced or labelled, preceded by the words “Prepared for” and “Préparé pour”,

      • (iv) the meat inspection legend,

      • (v) subject to sections 118 to 120, a list of the names of every ingredient and component in the product where the product is a prepared meat product,

      • (vi) subject to subsection (3), storage instructions,

      • (vii) where the durable life of the meat product is 90 days or less, the words “Best before” and “Meilleur avant” followed by the durable life date, and

      • (viii) in the case of a dressed carcass derived from a young chicken or young duck, or a portion thereof, that may contain kidneys, the words “May contain kidneys”;

    • (b) in the case of a bulk container,

      • (i) the identity of the meat product in terms of its common name or in terms that are descriptive of the meat product,

      • (ii) the net quantity of the meat product,

      • (iii) the operator’s name and the address of the registered establishment where the meat product was produced or labelled or the name and address of the person for whom the meat product was produced or labelled, preceded by the words “Prepared for” or “Préparé pour”,

      • (iv) except where the bulk container contains a prepackaged meat product, the meat inspection legend,

      • (v) subject to sections 118 to 120, a list of the names of every ingredient and component in the product where the product is a prepared meat product that is not prepackaged,

      • (vi) subject to subsection (3), storage instructions, and

      • (vii) if the bulk container contains an unlabelled dressed carcass derived from a young chicken or young duck, or a portion thereof, that may contain kidneys, the words “May contain kidneys”;

    • (c) in the case of a breast tag applied to a dressed poultry carcass or to the dressed carcass of a domesticated rabbit,

      • (i) the identity of the meat product in terms of its common name,

      • (ii) the operator’s name and the address of the registered establishment where the meat product was produced or labelled or the name and address of the person for whom the meat product was produced or labelled, preceded by the words “Prepared for” and “Préparé pour”,

      • (iii) the meat inspection legend, and

      • (iv) in the case of a dressed carcass derived from a young chicken or young duck, that may contain kidneys, the words “May contain kidneys”;

    • (d) in the case of a tag, other than a tag referred to in paragraphs (a) and (c), used to identify a meat product as edible,

      • (i) the identity of the meat product in terms of its common name or in terms that are descriptive of the meat product,

      • (ii) the net quantity of the meat product,

      • (iii) the operator’s name and the address of the registered establishment where the meat product was produced or labelled or the name and address of the person for whom the meat product was produced or labelled, preceded by the words “Prepared for” or “Préparé pour”,

      • (iv) the meat inspection legend,

      • (v) subject to sections 118 to 120, a list of the names of every ingredient and component in the product where the product is a prepared meat product,

      • (vi) subject to subsection (3), storage instructions, and

      • (vii) in the case of a dressed carcass derived from a young chicken or young duck, or a portion thereof, that may contain kidneys, the words “May contain kidneys”;

    • (e) in the case of a meat inspection legend applied directly to a meat product or applied indirectly thereto by means of a printed and sealed bag or a label used in conjunction with a sealed bag, the meat inspection legend.

  • (2) Every label applied to a meat product identified for use as animal food or for use for medicinal purposes shall include

    • (a) the identity of the meat product in terms that are descriptive of the meat product;

    • (b) in the case of a meat product identified for use as animal food, the words “Animal food” or “Aliments pour animaux”, or the words naming the animal species for which the meat product is intended, followed by the word “Food” or preceded by the words “Aliments pour”;

    • (c) in the case of a meat product identified for medicinal purposes, the words “For medicinal purposes” or “À des fins médicinales”, or the words “For pharmaceutical purposes” or “À des fins pharmaceutiques”, as the case may be;

    • (d) the net quantity of the meat product;

    • (e) the operator’s name and the address of the registered establishment where the meat product was produced or labelled or the name and address of the person for whom the meat product was produced or labelled, preceded by the words “Prepared for” or “Préparé pour”;

    • (f) the registration number; and

    • (g) subject to subsection (3), storage instructions.

  • (3) The label of any meat product identified as edible, for use for medicinal purposes or for use as animal food shall indicate if the meat product should be kept refrigerated or kept frozen, except if the meat product

    • (a) is packaged in a hermetically sealed container and treated to achieve commercial sterility;

    • (b) is dried to attain a water activity of 0.85 or less;

    • (c) has a pH of 4.6 or lower;

    • (d) is packaged in salt or a saturated salt solution;

    • (e) is fermented and has a pH of 5.3 or less, and a water activity of 0.90 or less, at the end of the fermentation within the time set out in the Manual of Procedures; or

    • (f) has been subjected to a treatment, approved by the Director, that ensures the stability of the meat product when it is stored at normal room temperature.

  • (4) No meat product that is identified as edible shall be described on the label by a name set out in Column I of an item of Schedule I unless the meat product conforms to the standards set out in Columns II to V of that item.

  • (5) No meat product that is identified as edible, that is identified for use for medicinal purposes or that is identified for use as animal food shall be described on the label as a carcass, cut, organ or tissue of an animal unless the name of the animal species from which it was derived is also shown.

  • (6) No word or phrase set out in Column I of an item of Schedule IV shall be shown on the label of a meat product unless the meat product meets the requirements set out in Column II of that item.

  • (6.1) If any meat product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the meat product shall bear the following information on its label:

    • (a) the words “must be cooked”, “raw product”, “uncooked” or any equivalent words or word as part of the common name of the product to indicate that the product requires cooking before consumption; and

    • (b) comprehensive cooking instructions such as an internal temperature-time relationship that, if followed, will result in a ready-to-eat meat product.

  • (6.2) No meat product shall bear any word or words that could indicate or suggest that the meat product is a ready-to-eat meat product unless the meat product complies with section 22.

  • (7) No word, picture or design that conveys a false or misleading impression as to the contents, quality, quantity, weight, method or date of production or manufacture or place of origin of the contents of any meat product bearing the meat inspection legend shall be used on the label of or in connection with the meat product.

  • (8) Where the label of a meat product indicates that the meat product has been derived from one or more species of food animals, the label shall not be used for the meat product unless all meat product ingredients of that meat product are derived from those species of food animals.

  • (9) The term “ham” shall not be used on the label of a meat product unless the meat product is derived from the hind leg of a dressed swine carcass above the tarsal joint.

  • (10) [Repealed, SOR/2003-6, s. 88]

  • SOR/99-369, s. 5;
  • SOR/2003-6, s. 88;
  • SOR/2004-280, s. 21;
  • SOR/2011-234, s. 8.
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