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

B.14.010 No person shall sell as food a dead animal or any part thereof.

B.14.011 No person shall sell as food, meat, meat by-products, preparations containing meat or meat derivatives obtained, prepared or manufactured from a dead animal.

B.14.012 For the purpose of Sections B.14.010 and B.14.011, dead animal means a dead animal that

• (a) was not killed for the purpose of food in accordance with commonly accepted practice of killing animals for the purpose of food, which shall include exsanguination; or

• (b) was affected with disease at the time it was killed.

B.14.013 and B.14.014 [Repealed, SOR/97-148, s. 3]

Meat, Meat By-Products

B.14.015 [S]. Regular Ground Beef shall be beef meat processed by grinding and shall contain not more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.015A [S]. Medium Ground Beef shall be beef meat processed by grinding and shall contain not more than 23 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.015B [S]. Lean Ground Beef shall be beef meat processed by grinding and shall contain not more than 17 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.015C No person shall sell ground beef that contains more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.016 No person shall sell horse-meat or horse-meat by-product, or any food containing horse-meat or horse-meat by-product unless

• (a) it is labelled as such when offered or exposed for sale; and

• (b) when in package form, the principal display panel of the label carries a declaration of the presence of horse-meat or of horse-meat by-product in type at least as legible and conspicuous as any other type upon such principal display panel.

B.14.017 [Repealed, SOR/2003-292, s. 2]

• B.14.018 (1) Subject to subsection (2), if a carcass of beef or veal, or a portion of a carcass of beef or veal that weighs 7 kg or more, is advertised for sale, the advertisement shall indicate

  • (a) in the case of a carcass other than an imported carcass, the grade that was assigned to the carcass under the Safe Food for Canadians Act or a provincial law;

  • (b) in the case of an imported beef carcass, the grade that was assigned to the carcass under the Safe Food for Canadians Act or a provincial law or the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported;

  • (c) in the case of an imported veal carcass, the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported; and

  • (d) in the case of a beef carcass, the yield class, if any, that was assigned to the carcass under the Safe Food for Canadians Act.

• (2) Where, in the case of a carcass referred to in subsection (1), no grade has been assigned thereto as described in that subsection and the carcass or portion thereof that weighs 7 kg or more is advertised for sale, the advertisement shall clearly indicate that the carcass has not been graded.

• B.14.019 (1) Where a carcass of beef, veal, pork or lamb or a portion thereof that weighs 7 kg or more is advertised for sale and a selling price is stated in the advertisement, the advertisement shall

  • (a) contain the words “price per kilogram is based on carcass weight before cutting, boning and trimming” or the words “price per kilogram is based on the weight of the meat after cutting, boning and trimming”, whichever words are applicable; and

  • (b) where in addition to the selling price a charge is payable for cutting, boning, trimming, wrapping or freezing the carcass or portion thereof, indicate

    • (i) the amount of the additional charge, and

    • (ii) where the additional charge is payable on a price per unit weight basis, whether the additional charge is based on the weight of the carcass or portion thereof before or after the carcass has been cut, boned and trimmed.

• (2) Any information required by subsection (1) to appear in an advertisement shall be located therein immediately adjacent to the selling price stated therein, without any intervening written, printed or graphic matter.

B.14.020 [S]. Solid cut meat shall be

• (a) a whole cut of meat; or

• (b) a product consisting of pieces of meat of which at least 80 per cent weigh at least 25 g each.

• B.14.021 (1) No person shall sell solid cut meat to which phosphate salts or water has been added unless

  • (a) in the case of meat, other than side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, the meat

    • (i) where cooked, contains a meat protein content of not less than 12 per cent, and

    • (ii) where uncooked, contains a meat protein content of not less than 10 per cent; and

  • (b) that meat contains, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

    • (i) sodium acid pyrophosphate,

    • (ii) sodium hexametaphosphate,

    • (iii) sodium phosphate, dibasic,

    • (iv) sodium phosphate, monobasic,

    • (v) sodium pyrophosphate, tetrabasic,

    • (vi) sodium tripolyphosphate,

    • (vii) potassium phosphate, monobasic,

    • (viii) potassium phosphate, dibasic, and

    • (ix) potassium pyrophosphate, tetrabasic.

• (2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).

B.14.022 No person shall sell mechanically tenderized beef unless

• (a) the beef is identified as mechanically tenderized when it is offered or exposed for sale; and

• (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:

  • (i) in type at least as legible and prominent as that of the common name,

    • (A) the expression “mechanically tenderized” in the English version of the label, and

    • (B) the expression “attendri mécaniquement”, with any necessary grammatical modifications, in the French version of the label, and

  • (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

      • (II) in the case of steak, the additional message “Turn steak over at least twice during cooking.”, 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

      • (II) in the case of steak, the additional message “Retourner le bifteck au moins deux fois durant la cuisson.”.

Prepared Meats, Prepared Meat By-Products

• B.14.030 (1) Subject to subsections (2) and (3) and section B.14.030A, no person shall sell a prepared meat or prepared meat by-product with a meat protein content of less than 1.5 percentage points below the total protein requirement for that food.

• (2) Subsection (1) does not apply to an extended meat product.

• (3) Where gelatin is an ingredient of a prepared meat or prepared meat by-product, that gelatin shall not be included when calculating the total protein content of the prepared meat or prepared meat by-product.

B.14.030A For the purposes of sections B.14.030, B.14.032, B.14.033, B.14.035, B.14.074, B.14.075, B.14.076 and B.14.077, where any of the non-meat ingredients listed in paragraphs B.14.032A(a) to (g) are present in a prepared meat or prepared meat by-product in separate identifiable pieces or chunks in any amount sufficient to differentiate those ingredients from the prepared meat or prepared meat by-product, those ingredients shall not be included when calculating the fat or protein content of the prepared meat or prepared meat by-product.

B.14.031 [S]. Preserved Meat or Preserved Meat By-product shall be cooked or uncooked meat or meat by-product that is salted, dried, pickled, corned, cured or smoked, may be glazed and may contain

• (a) a Class I preservative;

• (a.1) a Class II preservative;

• (b) sweetening agents;

• (c) spices and seasonings, except tomato;

• (d) vinegar;

• (e) alcohol;

• (f) smoke flavouring or artificial smoke flavouring;

• (g) in the case of cured pork hams, shoulders, backs and bellies, artificial maple flavour;

• (gg) in the case of cured pork bellies, an added orange flavour that meets the standard prescribed in section B.10.005;

• (h) in the case of cured pork, beef and lamb cuts prepared with the aid of pumping pickle, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

• (i) in the case of tocino, annatto in such amount as will result in the finished product containing not more than 0.1% annatto; and

• (j) in the case of vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.

B.14.032 [S]. Sausage or Sausage Meat

• (a) shall be fresh or preserved comminuted meat;

• (b) may be enclosed in a casing or have an edible coating;

• (c) may be dipped in vinegar, smoked, cooked or dried;

• (d) may contain

  • (i) animal fat,

  • (ii) filler,

  • (iii) beef tripe,

  • (iv) liver,

  • (v) fresh or frozen beef and pork blood,

  • (vi) sweetening agents,

  • (vii) salt and spices,

  • (viii) seasoning, other than tomato,

  • (ix) lactic acid producing starter culture,

  • (x) meat binder,

  • (xi) beef and pork blood plasma,

  • (xi.1) a Class II preservative,

  • (xii) in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring,

  • (xiii) if cooked

    • (A) glucono delta lactone,

    • (B) partially defatted beef fatty tissue or partially defatted pork fatty tissue, and

    • (C) a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food,

  • (xiv) in the case of fresh uncooked sausage, artificial maple flavour or apple powder as a flavouring ingredient,

  • (xv) in the case of dry sausage or dry sausage meat, glucono delta lactone,

  • (xvi) in the case of longaniza,

    • (A) annatto in such amount as will result in the finished product containing not more than 0.1% annatto,

    • (B) allura red in such amount as will result in the finished product containing not more than 80 parts per million allura red, and

    • (C) sunset yellow FCF in such amount as will result in the finished product containing not more than 20 parts per million sunset yellow FCF,

  • (xvii) in the case of vacuum-packed wieners, Carnobacterium maltaromaticum CB1, and

  • (xviii) in the case of sausage having an edible coating, calcium chloride or calcium lactate;

• (e) shall contain, in the case of a product sold as fresh sausage, not more than 40 per cent fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

• (f) shall have, if cooked, a total protein content of not less than 11 per cent;

• (g) shall have, in the case of fresh uncooked sausage and fresh uncooked sausage meat, a total protein content of not less than nine per cent.