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247 The principal display panel of a prepackaged dairy product, other than a consumer prepackaged dairy product, must bear

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• (c) in the case of skim milk powder that has a whey protein nitrogen content of not less than 6.0 mg/g, the expression “Low Heat” or “Low Temperature” or “basse température” or the abbreviation “Low Temp.” or “basse temp.”; and

• (d) in the case of skim milk powder that has a whey protein nitrogen content of not more than 1.5 mg/g, the expression “High Heat” or “High Temperature” or “haute température” or the abbreviation “High Temp.” or “haute temp.”.

Marginal note:Temperature and humidity

• 65 (1) The temperature and humidity level in a facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be maintained at levels that are appropriate for the food or the food animal, as the case may be, and for the activity being conducted.

• (2) If the facility or conveyance is equipped with a heating, cooling or humidity-control system, the system must

  • (a) if necessary to prevent contamination of a food, be equipped with instruments to control, indicate and record the temperature and humidity levels;

Marginal note:Application of scheduled process to low-acid food

• 48 (1) If a low-acid food is in a hermetically sealed package, an operator must apply the scheduled process referred to in subparagraph (3)(a)(i) and, if batch thermal treatment is applied, must use a temperature-sensitive indicator that visually indicates that the package has been thermally treated.

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• (3) The operator must prepare documents that set out

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  • (b) in respect of each application of the scheduled process to a low-acid food,

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    • (iii) any parameters of the treatment, such as start and end times, temperatures of the treatment and the pressure used in the treatment,

291 The label of a prepackaged edible meat product that is not a ready-to-eat product but could be mistaken for one must bear

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

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Marginal note:Inspection — net quantity

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• Marginal note:Liquid consumer prepackaged food

  (5) In the case of an inspection of a consumer prepackaged food that consists of a liquid, the net quantity of the food must be determined on the basis of the assumption that the liquid is at a temperature of 20°C.