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Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2022-08-08 and last amended on 2022-07-21. Previous Versions

PART BFoods (continued)

DIVISION 6 (continued)

Food Colours (continued)

 No person shall sell a food, other than a synthetic colour, mixture, preparation or flavouring preparation, that contains, when prepared for consumption according to label directions, more than

  • (a) 300 parts per million of Allura Red, Amaranth, Erythrosine, Indigotine, Sunset Yellow FCF or Tartrazine or any combination of those colours unless a higher maximum level of use is specified in column III of item 3 of Table III to section B.16.100;

  • (b) 100 parts per million of Fast Green FCF or Brilliant Blue FCF or any combination of those colours;

  • (c) 300 parts per million of any combination of the synthetic colours named in paragraphs (a) and (b) within the limits set by those paragraphs; or

  • (d) 150 parts per million of Ponceau SX.

  • SOR/80-500, s. 2
  • SOR/84-440, s. 2
  • SOR/86-178, s. 1(F)
  • SOR/2007-75, s. 1

 [Repealed, SOR/2016-305, s. 50]

 [Repealed, SOR/2016-305, s. 50]

 [Repealed, SOR/2016-305, s. 50]

 [Repealed, SOR/2016-305, s. 50]

 No person shall sell a preparation for use in or upon food unless

  • (a) the label carries the words “Food Colour Preparation” on its principal display panel; and

  • (b) in the case of a liquid preparation, the container has a capacity of 60 ml or less and will permit dropwise discharge only.

  • SOR/80-500, s. 2

 [Repealed, SOR/2016-305, s. 51]

 [Repealed, SOR/80-500, s. 2]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 52]

 [Repealed, SOR/2016-305, s. 53]

 [Repealed, SOR/2016-305, s. 53]

 [S]. Ponceau SX shall be the disodium salt of 2-(5-sulpho-2,4-xylylazo)-1-naphthol-4-sulphonic acid, shall contain not less than 85% dye and may contain not more than

  • (a) 0.2% water insoluble matter;

  • (b) 0.2% combined ether extracts;

  • (c) 1.0% subsidiary dyes;

  • (d) 0.5% intermediates;

  • (e) 3 parts per million of arsenic; and

  • (f) 10 parts per million of lead.

  • SOR/82-768, s. 9
  • SOR/84-440, s. 3
  • SOR/2016-305, s. 54

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [Repealed, SOR/2016-305, s. 54]

 [S]. Citrus Red No. 2 shall be 1-(2,5-dimethoxyphenylazo)-2-naphthol, shall contain not less than 98% dye and may contain not more than

  • (a) 0.5% volatile matter (at 100°C);

  • (b) 0.3% sulphated ash;

  • (c) 0.3% water soluble matter;

  • (d) 0.5% carbon tetrachloride insoluble matter;

  • (e) 0.05% uncombined intermediates;

  • (f) 2.0% subsidiary dyes;

  • (g) 1 part per million of arsenic; and

  • (h) 10 parts per million of lead.

  • SOR/82-768, s. 12
  • SOR/84-440, s. 3
  • SOR/2016-305, s. 55

 The lake of any water soluble synthetic colour that is referred to in section 2 of the Marketing Authorization for Food Additives That May Be Used as Colouring Agents shall be the calcium or aluminum salt of the respective colour extended on alumina.

  • SOR/82-1071, s. 3
  • SOR/84-300, s. 20
  • SOR/87-640, s. 2
  • SOR/2016-305, s. 56

 [Repealed, SOR/82-768, s. 13]

DIVISION 7Spices, Dressings and Seasonings

 [S]. Allspice or Pimento, whole or ground, shall be the dried, full but unripe whole berries of Pimenta dioica (L) Merr. and shall contain

  • (a) not more than

    • (i) 25 per cent crude fibre,

    • (ii) 5.5 per cent total ash,

    • (iii) 0.4 per cent ash insoluble in hydrochloric acid, and

    • (iv) 12 per cent moisture; and

  • (b) not less than 2.5 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Anise or Anise Seed, whole or ground, shall be the dried fruit of Pimpinella anisum L. and shall contain

  • (a) not more than

    • (i) nine per cent total ash,

    • (ii) one per cent ash insoluble in hydrochloric acid, and

    • (iii) 10 per cent moisture; and

  • (b) not less than two millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Basil or Sweet Basil, whole or ground, shall be the dried leaves of Ocimum basilicum L. and shall contain

  • (a) not more than

    • (i) 15 per cent total ash,

    • (ii) two per cent ash insoluble in hydrochloric acid, and

    • (iii) nine per cent moisture; and

  • (b) not less than 0.2 millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Bay Leaves or Laurel Leaves, whole or ground, shall be the dried leaves of Laurus nobilis L. and shall contain

  • (a) not more than

    • (i) 4.5 per cent total ash,

    • (ii) 0.5 per cent ash insoluble in hydrochloric acid, and

    • (iii) seven per cent moisture; and

  • (b) not less than one millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Caraway or Caraway Seed, whole or ground, shall be the dried fruit of the caraway plant, Carum carvi L. and shall contain

  • (a) not more than

    • (i) eight per cent total ash,

    • (ii) one per cent ash insoluble in hydrochloric acid, and

    • (iii) 11.5 per cent moisture; and

  • (b) not less than two millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Cardamom or Cardamom Seed, bleached or green, whole or ground, shall be the dried ripe fruit of Elettaria cardamomum Maton and shall contain

  • (a) not more than

    • (i) eight per cent total ash,

    • (ii) three per cent ash insoluble in hydrochloric acid, and

    • (iii) 13 per cent moisture; and

  • (b) not less than three millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Cayenne Pepper or Cayenne, whole or ground,

  • (a) shall be the dried ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or other small-fruited species of Capsicum and shall contain not more than

    • (i) 1.5 per cent starch,

    • (ii) 28 per cent crude fibre,

    • (iii) 10 per cent total ash,

    • (iv) 1.5 per cent ash insoluble in hydrochloric acid, and

    • (v) 10 per cent moisture; and

  • (b) may contain silicon dioxide as an anti-caking agent in an amount not exceeding 2.0 per cent.

  • SOR/79-659, s. 1
  • SOR/84-17, s. 2

 [S]. Celery Salt

  • (a) shall be a combination of

    • (i) ground celery seed or ground dehydrated celery, and

    • (ii) salt in an amount not exceeding 75 per cent; and

  • (b) may contain silicon dioxide as an anticaking agent in an amount not exceeding 0.5 per cent.

  • SOR/79-659, s. 1

 [S]. Celery Seed, whole or ground, shall be the dried ripe fruit of Apium graveolens L. and shall contain

  • (a) not more than

    • (i) 12 per cent total ash,

    • (ii) two per cent ash insoluble in hydrochloric acid, and

    • (iii) 10 per cent moisture; and

  • (b) not less than 1.5 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Celery Pepper

  • (a) shall be a combination of

    • (i) ground celery seed or ground dehydrated celery, and

    • (ii) ground black pepper in an amount not exceeding 70 per cent; and

  • (b) may contain silicon dioxide as an anticaking agent in an amount not exceeding 0.5 per cent.

  • SOR/79-659, s. 1

 [S]. Cinnamon or Cassia, whole or ground, shall be the dried bark of trees of the genus Cinnamomum of Species C. burmanni Blume, C. loureirii Nees or C. Cassia Blume and shall contain

  • (a) not more than

    • (i) six per cent total ash,

    • (ii) two per cent ash insoluble in hydrochloric acid, and

    • (iii) 13 per cent moisture; and

  • (b) not less than 1.2 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Ceylon Cinnamon, whole or ground, shall be cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.

  • SOR/79-659, s. 1

 [S]. Cloves, whole or ground, shall be the dried unopened flower buds of Eugenia caryophyllus (Spreng) and shall contain

  • (a) not more than

    • (i) five per cent clove stems,

    • (ii) six per cent total ash,

    • (iii) 0.5 per cent ash insoluble in hydrochloric acid,

    • (iv) 10 per cent crude fibre, and

    • (v) eight per cent moisture; and

  • (b) not less than 13 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Coriander or Coriander Seed, whole or ground, shall be the dried fruit of Coriandrum sativum L. and shall contain

  • (a) not more than

    • (i) seven per cent total ash,

    • (ii) one per cent ash insoluble in hydrochloric acid, and

    • (iii) nine per cent moisture; and

  • (b) not less than 0.3 millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1
 
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