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

Regulations are current to 2021-11-17 and last amended on 2021-09-16. Previous Versions

PART BFoods (continued)

DIVISION 11Fruits, Vegetables, Their Products and Substitutes (continued)

[
  • SOR/78-478, s. 1
]

 No person shall sell any fresh fruit or vegetable that is intended to be consumed raw, except grapes, if sulphurous acid or any salt thereof has been added thereto.

  • SOR/87-374, s. 1

Vegetables

 [S]. Canned (naming the vegetable)

  • (a) shall be the product obtained by heat processing the named fresh vegetable after it has been properly prepared;

  • (b) shall be packed in hermetically sealed containers;

  • (c) may contain

    • (i) a sweetening ingredient,

    • (ii) salt,

    • (iii) water,

    • (iv) a firming agent, and

    • (v) citric acid; and

  • (d) may contain

    • (i) in the case of canned green beans and canned wax beans, pieces of green peppers, red peppers and tomato in an amount not exceeding 15 per cent of the final product, and dill seasonings and vinegar,

    • (ii) in the case of canned peas, garnishes composed of one or more of lettuce, onions, carrots, and pieces of green or red peppers in an amount not exceeding 15 per cent of the total drained vegetable ingredient, aromatic herbs, spices and seasonings, stock or juice of vegetables and aromatic herbs, calcium hydroxide in an amount not exceeding 0.01 per cent of the final product and magnesium hydroxide in an amount not exceeding 0.05 per cent of the final product,

    • (iii) in the case of

      • (A) canned asparagus, acetic acid, malic acid and tartaric acid in an amount consistent with good manufacturing practice, and

      • (B) canned white asparagus, acetic acid, ascorbic acid, malic acid and tartaric acid in an amount consistent with good manufacturing practice,

      • (C) [Repealed, SOR/2012-43, s. 4]

    • (iv) in the case of asparagus packed in glass containers or fully lined (lacquered) cans, stannous chloride in an amount not exceeding 25 parts per million, calculated as tin,

    • (v) in the case of canned legumes, other than canned green beans, canned peas and canned wax beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 365 parts per million calculated as the anhydrous form, or disodium ethylenediaminetetraacetate in an amount not exceeding 165 parts per million, and

    • (vi) to (vii) [Repealed, SOR/2012-43, s. 4]

    • (viii) in the case of canned asparagus, canned green beans, canned wax beans and canned peas

      • (A) butter or other edible animal or vegetable fats or oils, but if butter is added it shall be not less than three per cent of the final product,

      • (B) natural or enzymatically or physically modified starches when used with butter or other edible animal or vegetable fats and oils,

      • (C) acacia gum, algin, carrageenan, furcelleran, guar gum and propylene glycol alginate used with butter or other edible animal or vegetable fats or oils in an amount not exceeding one per cent, singly or in any combination, of the final product, and

      • (D) characterizing sauces, seasonings or flavouring agents if it is included in the common name of the product.

  • SOR/79-660, s. 1
  • SOR/84-300, s. 30
  • SOR/95-435, s. 1
  • SOR/97-561, s. 1
  • SOR/2012-43, s. 4

 [S]. Canned Mushrooms

  • (a) shall be the product obtained by heat-processing properly prepared mushrooms of the cultivated type;

  • (b) shall be packed in hermetically sealed containers; and

  • (c) may contain ascorbic acid, citric acid and salt.

  • SOR/84-300, s. 31

 [S]. Frozen Mushrooms

  • (a) shall be the product obtained by freezing properly prepared mushrooms of the cultivated type; and

  • (b) may contain citric acid, sodium metabisulphite, sodium phosphate, dibasic, sodium sulphate and salt.

  • SOR/2012-43, s. 5

 [S]. Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetable after it has been prepared and subjected to a blanching treatment and may contain citric acid and added salt.

  • SOR/2012-43, s. 6

 [S]. Tomatoes or Canned Tomatoes

  • (a) shall be the product made by heat processing properly prepared fresh ripe tomatoes;

  • (b) may contain

    • (i) a sweetening ingredient in dry form,

    • (ii) salt,

    • (iii) a firming agent,

    • (iv) citric acid, and

    • (v) spice or other seasoning; and

  • (c) shall contain not less than 50 per cent drained tomato solids, as determined by official method FO-18, Determination of Drained Tomato Solids, October 15, 1981.

  • SOR/82-768, s. 26

 [S]. Tomato Juice shall be the unconcentrated, pasteurized liquid containing a substantial portion of fine tomato pulp extracted from sound, ripe, whole tomatoes from which all stems and other portions unfit for consumption have been removed by any method that does not add water to the liquid and may contain citric acid, salt and a sweetening ingredient in dry form.

  • SOR/2012-43, s. 7

 [S]. Tomato Paste shall be the product made by evaporating a portion of the water from tomatoes or sound tomato trimmings, may contain citric acid, salt and a Class II preservative and shall contain not less than 20 per cent tomato solids as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

  • SOR/82-768, s. 27
  • SOR/2012-43, s. 8

 [S]. Concentrated Tomato Paste shall be tomato paste containing not less than 30 per cent tomato solids, as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

  • SOR/82-768, s. 27

 [S]. Tomato Pulp shall be the heat-processed product made from sound, whole and ripe tomatoes or sound tomato trimmings, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain citric acid, salt and a Class II preservative.

  • SOR/2012-43, s. 9

 [S]. Tomato Puree shall be the heat-processed product made from sound, whole and ripe tomatoes with the skins and seeds removed, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain citric acid, salt and a Class II preservative.

  • SOR/2012-43, s. 10

 [S]. Tomato Catsup, Catsup or products whose common names are variants of the word Catsup

  • (a) shall be the heat processed product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed;

  • (b) shall contain

    • (i) vinegar,

    • (ii) salt,

    • (iii) seasoning, and

    • (iv) a sweetening ingredient; and

  • (c) may contain

    • (i) a Class II preservative, and

    • (ii) food colour.

 [Repealed, SOR/97-151, s. 19]

 No person shall sell canned tomatoes, tomato juice or vegetable juice that contains mould filaments in more than 25 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

  • SOR/82-768, s. 28

 No person shall sell tomato puree, tomato paste, tomato pulp or tomato catsup that contains mould filaments in more than 50 per cent of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

  • SOR/82-768, s. 28

 No person shall sell potatoes, sweet potatoes or yams that have been artificially coloured.

 [S]. Beans with Pork or Beans and Pork shall be the food prepared from dried beans and pork, may contain calcium disodium ethylenediaminetetraacetate, citric acid, disodium ethylenediaminetetraacetate, sauce, seasoning, spices or a sweetening agent and shall contain not less than 60 per cent drained solids as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

  • SOR/82-768, s. 29
  • SOR/2012-43, s. 11

 [S]. Beans or Vegetarian Beans shall be the food prepared from dried beans, may contain calcium disodium ethylenediaminetetraacetate, citric acid, disodium ethylenediaminetetraacetate, sauce, seasoning, spices or a sweetening agent and shall contain not less than 60 per cent drained solids as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

  • SOR/82-768, s. 29
  • SOR/2012-43, s. 12

 [S]. Olives shall be the plain or stuffed fruit of the olive tree, and may contain

  • (a) vinegar;

  • (b) salt;

  • (c) a sweetening ingredient;

  • (d) spices;

  • (e) seasonings;

  • (f) lactic acid;

  • (g) sorbic acid or its potassium or sodium salt;

  • (h) calcium chloride;

  • (i) citric acid; and

  • (j) in the case of ripe olives, ferrous gluconate.

  • SOR/97-561, s. 2

 [S]. Pickles and relishes shall be the product prepared from vegetables or fruits with salt and vinegar, and may contain

  • (a) spices;

  • (b) seasonings;

  • (c) sugar, invert sugar, dextrose or glucose, in dry or liquid form;

  • (d) food colour;

  • (e) a Class II preservative;

  • (f) a firming agent;

  • (g) polyoxyethylene (20) sorbitan monooleate in an amount not exceeding 0.05 per cent;

  • (h) lactic acid;

  • (h.1) citric acid;

  • (h.2) sucralose;

  • (i) vegetable oils; and

  • (j) in the case of relishes and mustard pickles, a thickening agent.

  • SOR/84-300, s. 32
  • SOR/2012-43, s. 13
  • SOR/2012-104, s. 1

Fruits

 [S]. Canned (naming the fruit)

  • (a) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared;

  • (b) shall be packed in hermetically sealed containers;

  • (c) may contain

    • (i) a sweetening ingredient,

    • (ii) water,

    • (iii) concentrated (naming the fruit) juice, (naming the fruit) juice, (naming the fruits) juice, (naming the fruit) juice from concentrate or any combination thereof,

    • (iv) citric acid,

    • (v) acesulfame-potassium, and

    • (vi) sucralose; and

  • (d) may contain

    • (i) in the case of canned pears, lactic acid, lemon juice, malic acid, mint, spice oils, spices, tartaric acid and a flavouring preparation other than that which simulates the flavour of canned pears,

    • (ii) in the case of canned apples, a firming agent,

    • (iii) in the case of canned applesauce, ascorbic acid, isoascorbic acid, malic acid, salt, spices and a flavouring preparation other than that which simulates the flavour of canned applesauce,

    • (iv) in the case of canned grapefruit, calcium chloride, calcium lactate, lemon juice, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit,

    • (v) in the case of canned mandarin oranges, ascorbic acid,

    • (vi) in the case of canned peaches, peach kernels, peach pits and spices intended for flavour development, ascorbic acid and a flavouring preparation other than that which simulates the flavour of canned peaches,

    • (vii) in the case of canned pineapple, dimethylpolysiloxane when pineapple juice is used as a packing medium, mint, spice oils, spices and a flavouring preparation other than that which simulates the flavour of canned pineapple,

    • (viii) in the case of canned plums, a flavouring preparation other than that which simulates the flavour of canned plums,

    • (ix) in the case of canned strawberries, lactic acid, malic acid or tartaric acid, and

    • (x) in the case of canned apricots, calcium chloride.

  • SOR/84-300, s. 33
  • SOR/2012-43, s. 14
  • SOR/2012-104, s. 2

 [S]. Frozen (naming the fruit) shall be the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain

  • (a) a sweetening ingredient;

  • (b) water;

  • (c) fruit juice, fruit juice from concentrate, concentrated fruit juice or any combination thereof;

  • (d) ascorbic acid, citric acid, erythorbic acid or malic acid to prevent discolouration; and

  • (e) in the case of frozen sliced apples,

    • (i) a firming agent, and

    • (ii) sulphurous acid.

  • SOR/84-300, s. 34
  • SOR/95-436, s. 1
 
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