B.27.001 In this Division,
commercially sterile means the condition obtained in a food that has been processed by the application of heat, alone or in combination with other treatments, to render the food free from viable forms of microorganisms, including spores, capable of growing in the food at temperatures at which the food is designed normally to be held during distribution and storage; (stérilité commerciale)
refrigeration means exposure to a temperature of 4°C or less but does not mean frozen; (réfrigéré)
water activity means the ratio of the water vapour pressure of a food to the vapour pressure of pure water, at the same temperature and pressure. (activité de l’eau)
[...]
B.22.026 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.
B.14.072 No person shall sell meat or a meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked meat or meat by-product
B.08.030 (1) In this Division, when used with respect to cheese,
pasteurized source means milk, skim milk, cream, reconstituted milk powder, reconstituted skim milk powder or any combination thereof that has been pasteurized by being held at a temperature of not less than 61.6°C for a period of not less than 30 minutes, or for a time and a temperature that is equivalent thereto in phosphatase destruction, as determined by official method MFO-3, Determination of Phosphatase Activity in Dairy Products, November 30, 1981; (matière première pasteurisée)
stored means to have been kept or held at a temperature of 2°C or more for a period of 60 days or more from the date of the beginning of the manufacturing process; (entreposé)
B.14.022 No person shall sell mechanically tenderized beef unless
(b) the beef has a label on it with a principal display panel that, subject to section B.01.012, includes all of the following information:
(ii) in type at least as legible and prominent as that of any other information other than the common name,
(A) in the English version of the label,
(I) the message “Cook to a minimum internal temperature of 63°C (145°F).”, and
(B) in the French version of the label,
(I) the message “Faire cuire jusqu’à ce que la température interne atteigne au moins 63 °C (145 °F).”, and
