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  1. Food and Drug Regulations - C.R.C., c. 870 (Section C.04.117)

     No person shall sell smallpox vaccine unless

    • (a) in the case of fluid vaccine, it has been stored at a temperature below -10°C;

    • (b) in the case of dried vaccine, it has been stored at a temperature below 10°C; and

    • (c) the outer label carries a statement that it shall be stored at a temperature of not more than 5°C.

    [...]


  2. Food and Drug Regulations - C.R.C., c. 870 (Section C.04.003)

     The date of issue of a drug shall be the date on which the finished product is removed from cold storage but in any case shall be, not later than

    • (a) six months after the date of manufacture for a drug that has been kept constantly at a temperature not exceeding 10°C;

    • (b) 12 months after the date of manufacture for a drug that has been kept constantly at a temperature not exceeding 5°C; or

    • (c) two years after the date of manufacture for a drug that has been kept constantly at a temperature not exceeding 0°C.


  3. Food and Drug Regulations - C.R.C., c. 870 (Section B.27.001)

     In this Division,

    commercially sterile

    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

    refrigeration  means exposure to a temperature of 4°C or less but does not mean frozen; (réfrigéré)

    water activity

    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)

    [...]


  4. Food and Drug Regulations - C.R.C., c. 870 (Section 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.

    [...]


  5. Food and Drug Regulations - C.R.C., c. 870 (Section 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

    • (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.

    [...]



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