Meat Inspection Regulations, 1990 (SOR/90-288)

Regulations are current to 2017-09-27 and last amended on 2014-06-13. Previous Versions

 No heart, other than the heart of a bird or domesticated rabbit, shall be identified as edible unless the heart is opened or inverted and all blood clots and all attached blood vessels are removed from the heart.

 No liver shall be identified as edible unless the gall bladder, if any, is removed.

 No blood or fraction thereof shall be identified as edible unless the blood is handled in accordance with section 52.

 No gizzard shall be identified as edible unless the contents and the lining are removed and the gizzard is washed.

 No meat product, other than a dressed carcass or portion of one, that contains a kidney of a mammal shall be identified as edible unless the kidney is deeply incised, soaked in water and washed before it is incorporated into the meat product.

  • SOR/99-369, s. 2;
  • SOR/2002-354, s. 25(E).
  •  (1) Subject to subsection (2), no meat product containing a urinary bladder, an intestine or any part of a urinary bladder or an intestine shall be identified as edible.

  • (2) A urinary bladder or any part of an alimentary tract may be identified and used as a natural casing for a meat product if

    • (a) the contents and mucous lining thereof are removed and it is washed and tested for cleanliness;

    • (b) in the case of a urinary bladder, it is inverted and placed in brine for at least 12 hours and is subsequently rinsed with water; and

    • (c) the casing is clean.

  • SOR/93-160, s. 4.

 No meat product packaged in an artificial casing shall be identified as edible unless the casing is prepared from collagen, cellulose or any other material free of any noxious constituent.

 No animal fat shall be identified as edible unless the meat products used in its preparation include no inedible meat products and no heads or organs, other than organs included in the definition meat in subsection 2(1).

  •  (1) Subject to subsection (2), no prepared meat product that contains pork shall be identified as edible unless it is heated, cured, frozen or otherwise treated in such a manner that all live trichinae therein are destroyed.

  • (2) Side bacon, Wiltshire bacon, smoked pork jowls and any other prepared meat product that contains pork and does not have the appearance of having been cooked may be identified as edible without being treated in a manner described in subsection (1).

  • (3) Subsection (1) does not apply in respect of a prepared meat product that contains pork that was found, using an official method of examination registered with the Director, to be free of trichinae.

  • SOR/92-292, s. 4;
  • SOR/2003-6, s. 83

 No meat product derived from a carcass that is found to be affected by or to show evidence of cysticercus bovis shall be identified as edible unless the carcass is dealt with as set out in section 86 and the meat product is frozen or otherwise treated so as to destroy all viable larvae.

  •  (1) No adulterated meat product shall be identified as edible.

  • (2) Where an adulterated meat product in a registered establishment can be made to conform to the standards prescribed by this Part for an edible meat product, the meat product shall be held by an inspector until it is made to conform to those standards by the operator.

  • (3) Where an adulterated meat product in a registered establishment cannot be made to conform to the standards prescribed by this Part for an edible meat product, the meat product shall be condemned by an inspector and dealt with in accordance with section 54.

  • SOR/94-683, s. 4.
  •  (1) No prepared meat product, other than beef steak and kidney pie or beef steak and kidney pudding, shall contain as an ingredient any meat by-product, other than detached pork skin referred to in paragraph 2(h) of the Notes to Schedule I and detached poultry skin referred to in paragraph 2(j) of the Notes to Schedule I, or any liver, fatty tissue, rumen, reticulum, omasum, abomasum, swine stomach, blood or fractions of blood.

  • (2) No meat by-product, other than bovine kidney, shall be used as an ingredient in beef steak and kidney pie or beef steak and kidney pudding.

 Every ready-to-eat meat product intended for sale shall be treated to ensure that it does not contain any pathogen, toxin or other thing in an amount that would render the meat product inedible.

  • SOR/2004-280, s. 5(F).

 Every operator that prepares meat products must prepare them in accordance with the process control requirements specified in the Manual of Procedures.

  • SOR/2004-280, s. 6.

 No food additive or other substance shall be used in or on a meat product except as authorized by these Regulations or the Food and Drug Regulations.

 Every extended meat product identified as edible

  • (a) that resembles an uncooked sausage shall have

    • (i) a minimum protein content of not less than nine per cent, and

    • (ii) a maximum fat content of not more than 40 per cent;

  • (b) that resembles a potted meat shall have

    • (i) a minimum protein content of not less than nine per cent, and

    • (ii) a maximum fat content of not more than 30 per cent; and

  • (c) in the absence of a protein standard for the corresponding non-extended meat product set out in Schedule I, shall have

    • (i) a minimum protein content of not less than 16 per cent, and

    • (ii) a maximum fat content of not more than 25 per cent in the case of an extended meat product not containing poultry meat, and a fat content of not more than 15 per cent in the case of an extended meat product containing poultry meat.

  •  (1) Subject to subsection (2), every dressed poultry carcass of the species and weight set out in Column I of an item or subitem of the table to this section shall not have its original weight increased by more than the percentage set out in Column II of that item or subitem as a result of washing, chilling or other contact with water in a registered establishment or during transportation from a registered establishment to another registered establishment.

  • (2) In the case of a dressed poultry carcass that is not prepackaged in a registered establishment, the applicable maximum weight increase shall not be more than four per cent greater than that set out in Column II of the table to this section.

    TABLE

    ItemColumn IColumn II
    Species and Weight of Dressed Poultry CarcassMaximum Weight Increase
    1Turkeys
    • (a) under 4.5 kg

    8%
    • (b) 4.5 kg to under 9 kg

    6%
    • (c) 9 kg and over

    5.5%
    2Chickens
    • (a) under 2.3 kg

    8%
    • (b) 2.3 kg and over

    6%
    3All other species, irrespective of weight6%
 
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