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Version of document from 2011-09-30 to 2012-12-13:

Processed Egg Regulations

C.R.C., c. 290

CANADA AGRICULTURAL PRODUCTS ACT

Regulations Respecting the Grading, Packing, Marking and Inspection of Processed Egg and International and Interprovincial Trade in Processed Egg

Short Title

 These Regulations may be cited as the Processed Egg Regulations.

Interpretation

 In these Regulations,

Act

Act means the Canada Agricultural Products Act; (Loi)

added ingredients

added ingredients[Repealed, SOR/91-423, s. 1]

adulterated

adulterated[Repealed, SOR/2011-205, s. 20]

Agency

Agency means the Canadian Food Inspection Agency established by section 3 of the Canadian Food Inspection Agency Act; (Agence)

candling

candling means examining the interior condition of an egg by rotating or causing the egg to rotate in front of or over a source of light that illuminates the contents of the egg; (mirage)

code mark

code mark[Repealed, SOR/2000-184, s. 16]

collector bag

collector bag means a receptacle into which dried egg is discharged from an egg dryer in operation; (sac collecteur)

common name

common name means the usual name of processed egg in relation to its nature, state and composition; (nom usuel)

contaminated

contaminated, in respect of processed egg, means containing

  • (a) a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medicament, microbe, pesticide, poison, toxin or any other substance not permitted by, or in an amount in excess of limits prescribed under, the Canadian Environmental Protection Act, the Food and Drugs Act or the Pest Control Products Act, or

  • (b) any substance that renders the processed egg inedible; (contaminé)

denature

denature means to give inedible processed egg the appearance or characteristics of being inedible; (dénaturer)

Director

Director means the Director designated by the President of the Agency; ((directeur))

District Director

District Director[Repealed, SOR/81-416, s. 1]

dried egg

dried egg means whole egg, egg yolk or albumen in dried form; (poudre d’oeufs)

dried egg mix

dried egg mix means dried whole egg mix or dried yolk mix; (mélange de poudre d’oeufs)

dried whole egg mix

dried whole egg mix means dried whole egg that contains salt or a sweetening agent, or both, in an amount not exceeding 32 per cent of the mix by weight; (mélange de poudre d’oeufs entiers)

dried yolk mix

dried yolk mix means dried yolk that contains salt or a sweetening agent, or both, in an amount not exceeding 22 per cent of the mix by weight; (mélange de poudre de jaunes d’oeufs)

edible

edible means fit for use as human food; (version anglaise seulement)

egg

egg means an egg of a domestic hen belonging to the species Gallus domesticus or of a domestic turkey belonging to the species Meleagris gallopavo, but does not include an ovum; (oeuf)

egg dryer

egg dryer means equipment used for converting liquid egg to dried egg by the extraction of moisture; (séchoir)

egg product

egg product means a dried, frozen or liquid food that contains at least 50 per cent by weight of frozen egg, frozen egg mix, liquid egg, liquid egg mix, dried egg or dried egg mix; (produit d’oeufs)

egg solid

egg solid means egg yolk or albumen that contains, or egg yolk and albumen that contain, no shell or water; (solide d’oeufs)

Executive Director

Executive Director means the Executive Director designated by the President of the Agency; (directeur exécutif)

food

food has the same meaning as in the Food and Drugs Act; (aliment)

food additive

food additive has the same meaning as in section B.01.001 of Part B of the Food and Drug Regulations; (additif alimentaire)

food colour

food colour means beta-carotene; (colorant alimentaire)

frozen egg

frozen egg means whole egg, egg yolk or albumen in frozen form; (oeuf congelé)

frozen egg mix

frozen egg mix means liquid egg mix in a frozen form; (mélange d’oeufs congelé)

grade designation

grade designation[Repealed, SOR/94-447, s. 1]

heat-treating equipment

heat-treating equipment means equipment that is capable of heating liquid processed egg according to the requirements set out in Part I of Schedule I and that includes a holding tube, an automatic flow-diversion valve, acceptable thermal controls and recording devices that are capable of continuously and automatically recording the temperature of processed egg both in the holding tube during the heat-treating process and at the automatic flow-diversion valve; (équipement de traitement thermique)

heat-treating room

heat-treating room means a room that is capable of heating dried albumen according to the requirements set out in Part II of Schedule I and equipped with a sufficient number of temperature probes to enable the internal temperature of the processed egg undergoing heat-treatment to be recorded at different locations in the room; (chambre de traitement thermique)

inedible egg

inedible egg means an egg that is not suitable for human consumption and includes an egg that

  • (a) is contaminated with an odour foreign to that of a normal egg,

  • (b) is musty or mouldy,

  • (c) has been in an incubator, or

  • (d) has any internal defect other than a meat spot or blood spot not in excess of 1/8 inch in diameter; (oeuf non comestible)

inedible processed egg

inedible processed egg means processed egg that contains any inedible egg or that is otherwise not suitable for human consumption; (oeuf transformé non comestible)

ingredient

ingredient means an individual unit of food, including an ovum, that is combined with one or more other individual units of food to form an integral unit of food; (ingrédient)

inspection legend

inspection legend means the mark in the shape of a maple leaf, substantially in the form set out in Schedule II, that shows the word CANADA and the registration number of the registered processed egg station in which the processed egg was prepared; (estampille d’inspection)

label

label[Repealed, SOR/91-423, s. 1]

liquid egg

liquid egg means whole egg, egg yolk or albumen, in liquid form; (oeuf liquide)

liquid egg mix

liquid egg mix means liquid egg that contains salt or a sweetening agent, or both, in an amount not exceeding 12 per cent of the mix by weight; (mélange d’oeufs liquide)

lot number

lot number means a series of numbers indicating the day, month and year in which processed egg is prepared, and a number or letter identifying the batch if more than one batch is prepared on the same day; (numéro de lot)

meat spot

meat spot means a small particle of the oviduct of the domestic hen or domestic turkey on the yolk or in the albumen of an egg; (tache de chair)

Minister

Minister[Repealed, SOR/97-151, s. 3]

official method

official method[Repealed, SOR/91-423, s. 1]

operator

operator means the person who is responsible for the operation of a registered processed egg station; (exploitant)

ovum

ovum means the partly formed egg yolk that has been removed from a domestic hen belonging to the species Gallus domesticus or from a domestic turkey belonging to the species Meleagris gallopavo, slaughtered in an establishment registered under the Meat Inspection Act; (ovule)

prepackaged product

prepackaged product means processed egg that is packaged in a container in such a manner that it may be sold to or used or purchased by a consumer without being re-packaged; (produit préemballé)

process

process includes breaking eggs and filtering, blending, heat-treating, stabilizing, mixing, cooling, freezing and drying processed eggs; (transformation)

processed egg

processed egg means frozen egg, frozen egg mix, liquid egg, liquid egg mix, dried egg, dried egg mix and egg product; (oeuf transformé)

processed egg station

processed egg station means a place in which eggs are processed; (poste d’oeufs transformés)

Regional Director

Regional Director[Repealed, SOR/91-423, s. 1]

Regional Director General

Regional Director General[Repealed, SOR/2000-184, s. 16]

registered egg station

registered egg station has the same meaning as in the Egg Regulations; (poste d’oeufs agréé)

registered processed egg station

registered processed egg station means a processed egg station registered under section 6; (poste agréé d’oeufs transformés)

registration number

registration number means the number assigned to a registered processed egg station pursuant to section 6; (numéro d’agrément)

sanitizing agent

sanitizing agent means a substance that destroys bacteria in eggs and has a strength of between 100 and 200 parts per million of available chlorine or its equivalent; (désinfectant)

stabilize

stabilize, in relation to liquid egg, means to remove sugar, in accordance with provisions of sections B.22.034 to B.22.037 of the Food and Drug Regulations; (stabiliser)

station

station[Repealed, SOR/91-423, s. 1]

sweetening agent

sweetening agent has the same meaning as in section B.01.001 and Division 18 of Part B of the Food and Drug Regulations; (édulcorant)

whole egg

whole egg means the albumen and the yolk of an egg but not the shell; (oeuf entier)

whole egg mix

whole egg mix means frozen or liquid whole egg that contains salt or a sweetening agent, or both, in an amount not exceeding 12 per cent of the mix by weight; (mélange d’oeufs entiers)

yolk mix

yolk mix means frozen or liquid yolk that contains salt or a sweetening agent, or both, in an amount not exceeding 12 per cent of the mix by weight. (mélange de jaunes d’oeufs)

  • SOR/81-416, s. 1
  • SOR/91-423, s. 1
  • SOR/94-447, s. 1
  • SOR/95-475, s. 2(F)
  • SOR/97-151, s. 3
  • SOR/97-292, s. 12
  • SOR/2000-184, s. 16
  • SOR/2011-205, s. 20

PART IRequirements and Standards

Requirements

 An operator shall ensure that no processed egg is marked with an inspection legend in the registered processed egg station unless the processed egg meets the requirements and standards set out in this Part.

  • SOR/91-423, s. 2
  • SOR/94-447, s. 2
  •  (1) Processed egg shall be prepared from eggs that

    • (a) are edible;

    • (b) are not leakers, except in the case of eggs that become leakers while being transferred to the egg breaking equipment and that are prepared in a manner acceptable to the Director in order to prevent the contamination of processed egg; and

    • (c) are free from dirt and other foreign matter.

  • (2) Dried egg, dried egg mix and dried egg product shall be prepared from liquid egg or frozen egg that

    • (a) was processed in a registered processed egg station; or

    • (b) was imported into Canada in accordance with subsection 21(1).

  • (3) No processed egg shall be marked with an inspection legend unless the processed egg

    • (a) meets the standards set out in section 5;

    • (b) is edible;

    • (c) meets the requirements of the Food and Drugs Act and the Food and Drug Regulations;

    • (d) is prepared in accordance with these Regulations;

    • (e) is prepared in a registered processed egg station;

    • (f) is as free from egg shell as the exercise of reasonable care and diligence in its preparation makes possible;

    • (g) is smooth in texture and well blended;

    • (h) tests negative for salmonellae and other pathogenic organisms of human health significance as determined by a method approved by the Minister; and

    • (i) [Repealed, SOR/2011-205, s. 21]

    • (j) is not contaminated.

  • SOR/91-423, s. 2
  • SOR/94-447, s. 3
  • SOR/2011-205, s. 21

 [Repealed, SOR/91-423, s. 2]

Standards

[SOR/94-447, s. 4]
  •  (1) Frozen egg, frozen egg mix, liquid egg or liquid egg mix that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

    • (a) be free from any odour or flavour foreign to a normal egg from which the shell has been removed;

    • (b) have a coliform count of no more than 10 per gram;

    • (c) have a total viable bacteria count of no more than 50,000 per gram; and

    • (d) contain, in the case of frozen egg or liquid egg, not less than the following amount of egg solids by weight, namely,

      • (i) 24.2 per cent in the case of whole egg, and

      • (ii) 43 per cent in the case of egg yolk.

    • (e) [Repealed, SOR/94-447, s. 5]

  • (2) Frozen egg product or liquid egg product that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

    • (a) be free from any odour or flavour foreign to a normal egg from which the shell has been removed;

    • (b) have a coliform count of no more than 10 per gram; and

    • (c) have a total viable bacteria count of no more than 50,000 per gram.

  • (3) Dried egg or dried egg mix that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

    • (a) be free from any scorched or other odour or flavour foreign to a normal egg from which the shell and water have been removed;

    • (b) have a coliform count of no more than 10 per gram;

    • (c) have a total viable bacteria count of no more than

      • (i) 50,000 per gram in the case of whole egg, whole egg mix, yolk and yolk mix, and

      • (ii) 10,000 per gram in the case of albumen;

    • (d) [Repealed, SOR/94-447, s. 5]

    • (e) contain, in the case of spray-dried albumen, not more than 8 per cent water and, in the case of pan-dried albumen, not more than 16 per cent water; and

    • (f) contain, in the case of yolk or whole egg, not more than 5 per cent water.

    • (g) and (h) [Repealed, SOR/94-447, s. 5]

  • (4) Dried egg product that is marked with an inspection legend shall, in addition to meeting the requirements set out in section 4,

    • (a) be free from any scorched or other odour or flavour foreign to a normal egg from which the shell and water have been removed;

    • (b) have a coliform count of no more than 10 per gram; and

    • (c) have a total viable bacteria count of no more than 50,000 per gram.

    • (d) [Repealed, SOR/94-447, s. 5]

  • (5) and (6) [Repealed, SOR/94-447, s. 5]

  • SOR/81-416, s. 3
  • SOR/91-423, s. 2
  • SOR/94-447, s. 5

Health and Safety

  •  (1) Subject to sections 17 to 22, no person shall convey processed egg from a registered processed egg station as food unless the processed egg meets the requirements set out in subsection 4(3) and the applicable standards set out in section 5.

  • (2) Subject to section 5.2, the Director shall give permission to convey processed egg that has been contaminated from a registered processed egg station as food if the processed egg, before being conveyed, is prepared in a manner so that it meets the requirements and standards referred to in subsection (1).

  • (3) It is prohibited for anyone to mix processed egg that is contaminated with other processed egg so that it meets the requirements and standards referred to in subsection (1).

  • SOR/91-423, s. 2
  • SOR/94-447, s. 6
  • SOR/2011-205, s. 22

 Processed egg that is contaminated may be conveyed from a registered processed egg station as inedible processed egg if it meets the requirements set out in subsection 9(22).

  • SOR/91-423, s. 2
  • SOR/94-447, s. 7
  • SOR/2011-205, s. 23

 An inspector may direct that processed egg be disposed of or destroyed in a manner consistent with all applicable environmental requirements where the inspector suspects on reasonable grounds that the processed egg

  • (a) [Repealed, SOR/2011-205, s. 24]

  • (b) is contaminated;

  • (c) does not meet the requirements of subsection 4(3) or the applicable standards set out in section 5 and cannot be prepared in such a manner that it meets those requirements and standards; or

  • (d) is otherwise injurious to the health of any person.

  • SOR/91-423, s. 2
  • SOR/94-447, s. 8
  • SOR/2011-205, s. 24

PART IIRegistration of Processed Egg Stations and Operation and Maintenance of Registered Processed Egg Stations

Registration of Processed Egg Stations

  •  (1) An application for the registration of a processed egg station shall be made to the Executive Director.

  • (2) An application referred to in subsection (1) shall have annexed thereto

    • (a) detailed plans and specifications for the processed egg station, including

      • (i) the dimensions and intended uses of the rooms and the positions of doors, windows, stairways and drains,

      • (ii) descriptions of the lighting, refrigeration, ventilation and plumbing systems,

      • (iii) descriptions of the types and location of equipment to be used in the processed egg station,

      • (iv) descriptions of the materials used in the construction of equipment, floors, walls, ceilings and openings, and

      • (v) descriptions of the location of the processed egg station in relation to adjacent buildings, roads, railways, waterways and public utilities;

    • (b) a copy of a sanitation program for the processed egg station, including

      • (i) the name of the person responsible for carrying out the program,

      • (ii) the equipment and chemical agents to be used to bring about and maintain clean and sanitary conditions, and

      • (iii) the measures proposed to be taken to ensure clean and sanitary conditions; and

    • (c) a copy of a quality assurance program for the processed egg station, including

      • (i) the name of the person responsible for carrying out the program,

      • (ii) the name and address of the laboratory to be used for the analysis of processed egg samples,

      • (iii) the number of processed egg samples to be taken and analyzed, and the frequency of sampling, to ensure that the processed egg meets the requirements and standards set out in Part I, and

      • (iv) the recall procedures for processed egg that does not meet the requirements and standards set out in Part I.

  • (3) Where a processed egg station in respect of which an application referred to in subsection (1) is made meets the conditions set out in section 7, the Director shall

    • (a) register the processed egg station by entering its name in the register of registered processed egg stations of the Agency and by assigning it a registration number; and

    • (b) issue to the operator of the processed egg station a Certificate of Registration.

  • (4) The operator shall post and keep posted the Certificate of Registration issued to the operator under subsection (3) in a conspicuous place in the registered processed egg station for the period during which the Certificate remains in force.

  • (5) The operator shall not assign or transfer the Certificate of Registration issued in respect of that processed egg station.

  • (6) The registration of a registered processed egg station shall lapse if no eggs are processed therein for a period of 12 consecutive months.

  • SOR/91-423, s. 2
  • SOR/94-447, s. 9
  • SOR/2000-184, ss. 17, 22

Suspension of Registration

  •  (1) The Director may suspend the registration of a registered processed egg station

    • (a) where

      • (i) the processed egg station does not meet the provisions of the Act or these Regulations,

      • (ii) the operator does not comply with the provisions of the Act, these Regulations, the Egg and Processed Egg Fees Order or the Canadian Food Inspection Agency Fees Notice, or

      • (iii) it is reasonable to believe that public health will be endangered if the processed egg station is allowed to continue operating; and

    • (b) where the operator has failed or is unable to take immediate corrective measures to remedy any situation referred to in paragraph (a).

  • (2) No registration shall be suspended under subsection (1) unless

    • (a) an inspector has, at the time of the inspection, notified the operator of the existence of grounds for suspension under subsection (1);

    • (b) an inspector has prepared an inspection report setting out the reasons for the suspension, the length of the suspension and the corrective measures required, and has forwarded a copy of that report to the operator; and

    • (c) a notice of suspension of registration is delivered to the operator.

  • (3) A suspension of registration under subsection (1) shall remain in effect

    • (a) until the required corrective measures have been taken and have been verified by an inspector;

    • (b) where a cancellation procedure has been commenced under section 6.2, until the resolution of the cancellation issue; or

    • (c) where a cancellation procedure has not been commenced under section 6.2, until a period of 90 days has elapsed.

  • SOR/91-423, s. 2
  • SOR/96-123, s. 1
  • SOR/2000-183, s. 15

Cancellation of Registration

  •  (1) The Director may cancel the registration of a registered processed egg station where

    • (a) the processed egg station does not meet the provisions of the Act or these Regulations; or

    • (b) the operator does not comply with the provisions of the Act or these Regulations.

  • (2) No registration shall be cancelled under subsection (1) unless

    • (a) an inspector has, at the time of the inspection, notified the operator of the existence of grounds for cancellation under subsection (1);

    • (b) a copy of the inspection report is delivered to the operator

      • (i) identifying the provision of the Act or these Regulations that has not been complied with,

      • (ii) specifying the period for compliance with that provision of the Act or these Regulations in order to prevent the cancellation of the registration, and

      • (iii) stating that the operator may be given an opportunity to be heard in respect of the cancellation;

    • (c) the operator has been given an opportunity to be heard in respect of the cancellation; and

    • (d) a notice of cancellation of registration is delivered to the operator.

  • SOR/91-423, s. 2

Conditions Respecting Registered Processed Egg Stations

  •  (1) Every registered processed egg station shall be situated on land that

    • (a) is free from debris and refuse;

    • (b) provides or permits good drainage; and

    • (c) is not in such proximity to any source of pollution or any place that harbours insects, birds, rodents or other vermin that are likely to contaminate processed egg in the processed egg station.

  • (2) Every registered processed egg station shall

    • (a) be of sound construction and in good repair;

    • (b) be constructed of material that is durable and free from any noxious constituent;

    • (c) be separate from and have no direct access to living quarters, retail outlets and areas in which operations are incompatible with the handling of processed egg;

    • (d) be protected against the entry of insects, birds, rodents or other vermin or any thing that is likely to contaminate processed egg;

    • (e) have no room that opens onto premises used for the manufacture or storage of any thing likely to emit an odour that could affect the flavour of processed egg;

    • (f) have, where processed egg is prepared, floors, walls and ceilings that are

      • (i) of a hard finish that is suitable for cleaning,

      • (ii) smooth,

      • (iii) impervious to moisture,

      • (iv) free from pitting, indentations, cracks, crevices and ledges, and

      • (v) in the case of floors, sloped for adequate drainage;

    • (g) be equipped with doors to the processing room that have self-closing devices;

    • (h) have rooms and areas that have adequate lighting, ventilation and plumbing to meet the requirements of the operations carried out therein and constructed so as to facilitate their cleaning and disinfection of those rooms and areas;

    • (i) be equipped, in those areas in which eggs, processed egg, food additives, ingredients or packing materials are exposed, with light bulbs and fixtures that are of a type that will not cause product contamination in the event of breakage;

    • (j) in respect of air flow,

      • (i) have every room that is used for processing and packing ventilated by a positive flow of filtered air drawn directly from the outside,

      • (ii) not use recycled air unless it is refiltered and permission to do so is given by the Executive Director, and

      • (iii) have every transfer room, inedible room, shell room and refuse room ventilated by a negative flow of air directly to the outside;

    • (k) have a sufficient number of rooms to accommodate the separation of incompatible operations and, where requested by the Executive Director, provide a separate room for,

      • (i) receiving eggs,

      • (ii) holding eggs,

      • (iii) storing eggs,

      • (iv) washing and candling eggs and transferring eggs to the processing equipment,

      • (v) breaking eggs and filtering, blending, mixing and heat-treating liquid processed egg,

      • (vi) packing liquid processed egg,

      • (vii) storing liquid processed egg,

      • (viii) freezing liquid processed egg,

      • (ix) drying liquid processed egg,

      • (x) packing dried processed egg,

      • (xi) heat-treating dried albumen,

      • (xii) storing dried processed egg,

      • (xiii) handling ova,

      • (xiv) heat-treating of eggs in the shell and the preparation of deshelled eggs,

      • (xv) storing deshelled eggs,

      • (xvi) storing ingredients and food additives,

      • (xvii) storing detergents, sanitizing agents and other chemical agents,

      • (xviii) washing, cleaning and sanitizing of containers,

      • (xix) any other processing, and

      • (xx) the inspecting of processed egg by an inspector;

    • (l) have dressing rooms, lunch rooms and lavatories that are

      • (i) capable of being kept in a clean and sanitary condition,

      • (ii) adequate in size and equipment for the number of people using them,

      • (iii) well lighted and well ventilated,

      • (iv) separate from and not leading directly into any room that is used for preparing processed egg, and

      • (v) in the case of lavatories, ventilated directly to the outside;

    • (m) subject to subsection (3), be supplied with potable hot and cold water that is protected against contamination and that is adequate in quantity and pressure to serve the water needs of the processed egg station;

    • (n) have adequate means of waste removal and disposal;

    • (o) have drainage and sewage systems that are

      • (i) in accordance with the plumbing code of the province in which the processed egg station is located,

      • (ii) adequate to handle all wastes,

      • (iii) equipped with traps and vents,

      • (iv) designed and constructed so that there is no cross- connection between the effluent of human wastes and any other wastes, and

      • (v) designed and constructed in a manner that prevents the contamination of eggs and processed egg;

    • (p) have, for the preparation of processed egg, equipment that is

      • (i) constructed of corrosion-resistant material, free from any noxious constituent and capable of being cleaned,

      • (ii) accessible for cleaning, maintenance and inspection or easily disassembled for those purposes, and

      • (iii) effective for the purpose for which it is intended;

    • (q) have food contact surfaces that are

      • (i) non-toxic,

      • (ii) smooth,

      • (iii) free from pitting, crevices and loose scale,

      • (iv) unaffected by food,

      • (v) capable of withstanding repeated exposure to normal cleaning, and

      • (vi) non-absorbent;

    • (r) have adequate facilities and means for the thorough washing, cleaning and sanitizing of equipment and containers;

    • (s) be equipped with adequate means of setting, maintaining and verifying the temperature and humidity of egg storing rooms;

    • (t) have refrigeration equipment that, where used for the processing or storing of processed egg, is suitable for cooling and storing processed egg;

    • (u) have, in every processing room,

      • (i) readily accessible equipment for cleaning hands, including odourless soap and disposable towels, and

      • (ii) receptacles in which to place rejected eggs or rejected liquid processed egg;

    • (v) have, in the case of a processed egg station that dries liquid processed egg, an egg dryer that is

      • (i) designed to prevent the accumulation of dried egg, and

      • (ii) equipped with efficient air filters for the removal of dust, dirt, foreign matter and other airborne contaminants that may enter the drying chamber;

    • (w) in the case of a processed egg station that heat-treats liquid processed egg, have heat-treating equipment;

    • (x) in the case of a processed egg station that prepares dried albumen, have a heat-treating room;

    • (y) have adequate processing and handling equipment and proper cooling facilities in the ova processing room;

    • (z) have facilities, that can be locked by an inspector, for holding samples of processed egg; and

    • (z.1) have an office equipped for the use of inspection staff.

  • (3) A registered processed egg station may use water other than potable water referred to in paragraph (2)(m) where it is used solely for fire protection, boilers or auxiliary services and there is no connection between the system for that water and the system for potable water.

  • SOR/81-416, s. 4
  • SOR/91-423, s. 2
  • SOR/2000-184, s. 22

Operation and Maintenance of Registered Processed Egg Stations

  •  (1) Every operator shall operate and maintain the registered processed egg station in accordance with this section and sections 9 and 10.

  • (2) The building, equipment, utensils and all other physical facilities of a registered processed egg station shall be maintained in a sanitary condition.

  • (3) Every registered processed egg station shall be operated in accordance with the sanitation program referred to in paragraph 6(2)(b) and with the quality assurance program referred to in paragraph 6(2)(c).

  • (4) Operations in relation to the preparation of processed egg in a registered processed egg station shall be carried out under stringent sanitary control.

  • (5) Where dried processed egg is prepared in a processing room of a registered processed egg station, no other processing shall be conducted in the processing room at the same time, unless otherwise permitted by the Director.

  • (6) A registered processed egg station shall have notices posted in prominent places instructing employees engaged in the preparation of processed egg to clean their hands immediately after using toilet facilities and that smoking is prohibited.

  • (7) In a registered processed egg station, no material or coating shall be used in repairing the floors, walls, ceilings, doors, windows and other parts of any room or area in which processed egg is prepared unless the material or coating is durable and free from any noxious constituent.

  • (8) Egg-breaking and processed egg preparation areas in a registered processed egg station shall have a minimum illumination of 540 lx.

  • (9) A registered processed egg station shall have, for the disposal of egg shells, receptacles and equipment that are clean and sanitary.

  • (10) Egg shells shall be removed continuously from the processing room in a registered processed egg station.

  • (11) Refuse shall be removed at least once daily from within a registered processed egg station.

  • (12) All lavatories, sinks and drains in a registered processed egg station shall be maintained in a manner that prevents any odours or fumes therefrom from pervading any room where processed egg is prepared.

  • (13) Subject to subsection (15), nothing that is likely to emit an odour that could affect the flavour of processed egg shall be kept in a registered processed egg station.

  • (14) The operator shall maintain an effective and safe rodent and insect control program and shall exclude any animal from the registered processed egg station.

  • (15) Any detergent, sanitizing agent or other chemical agent in a registered processed egg station shall be properly labelled and shall be stored and used in a manner that prevents the contamination of processed egg or any processed egg contact surface.

  • (16) Equipment that is used for the processing of eggs or the inspection or packing of processed egg shall be

    • (a) sanitized before use each day;

    • (b) cleaned and sanitized at the end of each day’s operations and, in the case of egg breakers or any other equipment designated by the inspector, after every four hours of use and at the end of each day’s operations; and

    • (c) drained and dried at the end of each day’s operations.

  • (17) Low- and high-pressure lines and pumps, homogenizers and heat-treating equipment in a registered processed egg station shall be cleaned and sanitized after use.

  • (18) The spraying equipment in a registered processed egg station shall be cleaned immediately after use.

  • (19) The main drying chamber of the egg dryer in a registered processed egg station shall be examined at the beginning and at the end of each continuous operation to determine whether the processed egg is thoroughly dry and whether it is scorched.

  • (20) Egg dryer conveyors, drying chambers, collector bags, sifters and packing equipment in a registered processed egg station shall be cleaned whenever moisture or foreign matter is present therein, or on the request of an inspector.

  • (21) Openings into an egg dryer in a registered processed egg station shall be closed except during cleaning.

  • (22) Pans, trays and other apparatus that are used in drying liquid processed egg in a registered processed egg station shall be clean and any oils and waxes that are applied to the drying apparatus shall be edible.

  • (23) Equipment and areas in a registered processed egg station that have been used in the preparation of inedible processed egg or any food other than processed egg shall be thoroughly cleaned and sanitized.

  • (24) No utensil or other equipment that comes into contact with inedible eggs shall be used in processing eggs or packing processed egg in a registered processed egg station unless it is cleaned and sanitized.

  • (25) The operator shall ensure that equipment that is used for the preparation of processed egg in a registered processed egg station is effective for the purpose for which it is intended.

  • SOR/81-416, s. 5
  • SOR/91-423, s. 2
  •  (1) Subject to subsections (25), 17(2), 18(1) and 19(2), all processed egg that is prepared in a registered processed egg station and that meets the requirements and standards set out in Part I shall be marked with an inspection legend, except in the case of processed egg that is packed in a container that is an integral part of a vehicle.

  • (2) No processed egg shall be received at a registered processed egg station unless it has been prepared in accordance with these Regulations.

  • (3) No processed egg or ingredient used in the preparation of processed egg in a registered processed egg station shall be exposed to any source of contamination.

  • (4) In a registered processed egg station, eggs that have not been washed in a registered egg station shall be washed continuously in clean water until they are about to be processed, and the water shall

    • (a) be maintained at not less than 43°C and be at least 11°C warmer than the eggs;

    • (b) contain an effective cleaning compound;

    • (c) be changed at least every four hours and at the end of each shift; and

    • (d) be maintained at a level that permits a continuous overflow.

  • (5) No eggs in a registered processed egg station shall be washed in a room that is used for processing eggs.

  • (6) Eggs in a registered processed egg station shall, before being processed, be spray-rinsed with a sanitizing agent.

  • (7) Only processed egg or eggs that are in clean containers may be received in a registered processed egg station.

  • (8) Every container in a registered processed egg station, before being packed with processed egg, shall

    • (a) in the case of a new container, be sanitized and drained;

    • (b) in the case of a re-used container, be washed, rinsed, sanitized and drained; and

    • (c) in the case of a container nested within another container, be sanitized and drained, or be lined with a new sanitary plastic or equivalent liner immediately prior to packing.

  • (9) In a registered processed egg station, every re-used container, other than a container constructed of corrosion- resistant material, shall

    • (a) where the capacity of the container is less than 25 kg, be lined with a new sanitary plastic or equivalent liner, or

    • (b) where the capacity of the container is 25 kg or more, be lined with two new sanitary plastic or equivalent liners

    of a type approved by the Executive Director.

  • (10) No container in a registered processed egg station shall, either before or after being packed with processed egg, be placed on the floor.

  • (11) Subject to subsection (11.1), liquid processed egg in a registered processed egg station shall be

    • (a) heated in accordance with the heating requirements set out in Part I of Schedule I and, where it has been stabilized, heated in accordance with those requirements immediately after it is stabilized; and

    • (b) subject to subsection (12), cooled within two hours after breaking or heat-treatment has been concluded in accordance with the cooling requirements set out in Schedule I.1.

  • (11.1) The Director, at the request of the operator, may designate an alternate minimum temperature or heating time, or both, depending on the composition of the egg product.

  • (12) The cooling period referred to in paragraph (11)(b) does not apply to whole egg mix, yolk mix or egg product that contains more than 10 per cent added salt and that is held in a registered processed egg station for a period of 24 hours or more.

  • (13) In a registered processed egg station, dried albumen shall be heated in a heat-treating room in accordance with the heating requirements set out in Part II of Schedule I and, where it has been stabilized, shall be heated in accordance with those requirements immediately after it is stabilized.

  • (14) Liquid processed egg that is to be frozen in a registered processed egg station shall be cooled to at least -12°C

    • (a) within 60 hours after the time of breaking, where the liquid processed egg has not been heated in accordance with the heating requirements set out in Part I of Schedule I; or

    • (b) within 60 hours after the time of heating, where the liquid processed egg has been heated in accordance with the heating requirements set out in Part I of Schedule I.

  • (15) Ova in a registered processed egg station shall at all times be kept at a temperature of not more than 4°C except when being heated in accordance with the heating requirements set out in Part I of Schedule I.

  • (16) No person shall, except with the written approval of the Executive Director, remove liquid processed egg from a registered processed egg station unless the liquid processed egg has been cooled to 4°C or less.

  • (17) Liquid albumen in a registered processed egg station shall be dried immediately after it is stabilized.

  • (18) In a registered processed egg station, dried egg, other than dried albumen, shall be reconstituted into liquid form before it is packed if it is

    • (a) not thoroughly dried;

    • (b) discoloured; or

    • (c) collected from an egg dryer that has ceased operating.

  • (19) In a registered processed egg station, dried egg produced in an egg dryer and discharged from one chamber thereof to another chamber or to a collector bag shall be continuously and thoroughly mixed for as long as the egg dryer is in operation.

  • (20) No processed egg in a registered processed egg station shall be held at a temperature or humidity level that may cause the processed egg to deteriorate or become inedible.

  • (21) No inedible processed egg or any food other than processed egg shall be prepared in a registered processed egg station at any time during which processed egg is being prepared therein.

  • (22) Inedible egg and inedible processed egg in a registered processed egg station shall be

    • (a) packed in a container marked with the registration number of the station and bearing the words “Inedible Processed Egg — Not for Human Consumption” and “Oeufs transformés non comestibles — Impropres à la consommation humaine” on its external surface; and

    • (b) denatured as the container is being filled, or disposed of to the satisfaction of the Executive Director.

  • (23) No processed egg shall be conveyed from a registered processed egg station in a vehicle unless the vehicle

    • (a) is constructed of material that is free from any noxious constituent;

    • (b) has inside surfaces that are hard, smooth, in good repair and clean;

    • (c) provides adequate protection for the processed egg from contamination;

    • (d) is equipped, where applicable, to maintain the processed egg in a refrigerated or frozen state; and

    • (e) is not being used and has not been used for the conveyance of animals, a pest control product within the meaning of subsection 2(1) of the Pest Control Products Act or any other material or substance that might affect the flavour of or contaminate the processed egg.

  • (24) No processed egg or eggs that are conveyed to a registered processed egg station in a vehicle shall be received at the registered processed egg station unless the vehicle meets the requirements of subsection (23).

  • (25) No processed egg that does not meet the requirements and standards set out in Part I shall be conveyed from a registered processed egg station unless it is packed in a container that, except in the case of a container that is an integral part of a vehicle, is marked with the words “For Further Processing Only” or “Pour transformation ultérieure”.

  • (26) Processed egg in a registered processed egg station shall, whether processed on the premises or received from another registered processed egg station, be prepared and held in such a manner as to be free from salmonellae, except where liquid processed egg is to be conveyed to another registered processed egg station.

  • (27) The operator shall ensure that all eggs received at the registered processed egg station that meet the requirements set out in subsection 4(1) are prepared into processed egg unless the eggs are to be conveyed to another registered processed egg station.

  • SOR/81-416, s. 6
  • SOR/91-423, s. 2
  • SOR/94-447, s. 10
  • SOR/2000-184, ss. 18, 22
  • SOR/2011-205, s. 25
  •  (1) No person who suffers from or is a known carrier of a communicable disease or who has an infected lesion that is open or exposed shall work in any area of a registered processed egg station where there is a danger of contaminating processed egg or a processed egg contact surface with pathogenic micro-organisms.

  • (2) Every person engaged in the preparation of processed egg in a registered processed egg station shall wash their hands thoroughly immediately after using toilet facilities and as frequently as is necessary to prevent the contamination of processed egg.

  • (3) Every person handling processed egg in a registered processed egg station shall wash their hands and rinse them thoroughly in a non-irritating disinfectant solution

    • (a) each time on entering the processing room; and

    • (b) immediately after handling inedible egg or inedible processed egg.

  • (4) In a registered processed egg station, appropriate sanitary clothing and hair covering shall be worn by every person in a room in which processed egg is prepared and, where gloves are worn, they shall be made of an impermeable material and be in a good, clean and sanitary condition.

  • (5) No person shall use tobacco in any form, chew gum or consume food of any kind, except water dispensed from a drinking fountain, in any part of a registered processed egg station in which processed egg is prepared.

  • (6) No person engaged in the preparation of processed egg in a registered processed egg station shall wear an object or use a substance that might fall into or otherwise contaminate the processed egg.

  • (7) The Executive Director shall be notified of any proposed major modification to the registered processed egg station and, where requested by the Executive Director, detailed plans and specifications for the modification shall be submitted to the Executive Director.

  • (8) The data recorded by the heat-treating equipment shall be retained and shall, at the request of the Executive Director and in respect of any period designated by the Executive Director, be furnished to the Executive Director, signed or initialled by the operator, so that the Executive Director may examine, make copies of or take excerpts from the data.

  • SOR/91-423, s. 2
  • SOR/2000-184, s. 22

Report

 The operator shall file a report with the Executive Director each week, on a form approved by the President of the Agency, setting out, in respect of the registered processed egg station,

  • (a) the quantity and origin of eggs of each grade received and prepared during the week;

  • (b) the quantity and origin of ungraded eggs received and prepared during the week;

  • (c) the quantity, origin and common name of processed egg received during the week;

  • (d) the quantity and common name of processed egg prepared during the week; and

  • (e) the quantity and common name of liquid and frozen processed egg used to prepare dried processed egg during the week.

  • SOR/91-423, s. 2
  • SOR/2000-184, s. 19

PART IIIPacking and Marking

[SOR/91-423, s. 2]

Packing

 Every container of processed egg shall

  • (a) be clean and free from discolouration and objectionable odours;

  • (b) be strong enough to protect the processed egg;

  • (c) if made of corrugated fibreboard or imported into Canada, be new;

  • (d) have a new liner where a liner is used; and

  • (e) contain only processed egg that has the same common name.

  • SOR/94-447, s. 11

Markings

  •  (1) Every container of processed egg prepared pursuant to these Regulations, other than a container that is an integral part of a vehicle, shall be marked with the information required on a label of a food under the Food and Drugs Act.

  • (2) Every prepackaged product prepared pursuant to these Regulations shall be marked, in both official languages, with the information required on the label of a prepackaged product under the Consumer Packaging and Labelling Act and the Food and Drugs Act.

  • (3) Every container to which subsections (1) and (2) apply shall be marked with the following additional information:

    • (a) an inspection legend;

    • (b) [Repealed, SOR/94-447, s. 12]

    • (c) the lot number;

    • (d) where the processed egg was prepared from eggs of the domestic turkey or from eggs of the domestic turkey and eggs of the domestic chicken, the words “product of turkey eggs” or “product of turkey eggs and chicken eggs”, as the case may be;

    • (e) if the processed egg is dried albumen, the words “pan-dried” or “spray-dried”, as the case may be;

    • (f) where the processed egg is imported into Canada, the words “Product of” followed by the name of the country of origin;

    • (g) where the processed egg is dried egg, some of which was imported into Canada from another country, the words “Product of” followed by the name “Canada” and the name of the other country; and

    • (h) if beta-carotene has been added, the words “contains colour” or “colour added”.

  • (4) The common name, the word “Canada” and the registration number within the inspection legend, and the declaration of net contents of the processed egg on a container of a weight set out in column II of an item of the table to this subsection shall be shown in letters of not less than the minimum height set out in column I of that item.

    TABLE

    Column IColumn II
    ItemMinimum Height of LettersContainer Weight
    11.5 mm1 kg or less
    23 mmmore than 1 kg but not more than 4.5 kg
    39 mmmore than 4.5 kg but not more than 27.5 kg
    41.2 cmmore than 27.5 kg
  • SOR/81-416, s. 7
  • SOR/91-423, s. 3
  • SOR/94-447, s. 12
  • SOR/97-151, s. 4
  •  (1) [Repealed, SOR/94-447, s. 13]

  • (2) [Repealed, SOR/91-423, s. 4]

  • (3) [Repealed, SOR/81-416, s. 8]

  • (4) [Repealed, SOR/91-423, s. 4]

  • (5) [Repealed, SOR/81-416, s. 8]

 No person shall use, on the label of any processed egg bearing an inspection legend, or in connection therewith, any word, picture or design that conveys a false or misleading impression as to the contents, quality, quantity, weight, method or date of production or manufacture or place of origin of the contents, of the processed egg.

  • SOR/94-447, s. 14

PART IVInspection and Certification

 Every person who requests a certificate of inspection for processed egg shall

  • (a) submit a written application to an inspector for an inspection; and

  • (b) at the time of the inspection, make readily accessible for inspection all processed egg from which the inspector may draw samples.

  • SOR/91-423, s. 5
  •  (1) An inspector who receives an application referred to in paragraph 15(a) shall issue a certificate of inspection where the inspector finds, on inspection of processed egg, that

    • (a) in the case of processed egg for export from Canada, the processed egg meets the requirements set out in paragraphs 17(1)(a) and (b);

    • (b) in the case of processed egg imported into Canada, the processed egg meets the requirements set out in section 21; and

    • (c) in any other case, the processed egg

      • (i) has been prepared in a registered processed egg station, and

      • (ii) has been marked in accordance with these Regulations.

  • (2) [Repealed, SOR/94-447, s. 15]

  • (3) A certificate of inspection referred to in subsection (1) shall set out

    • (a) the date and place of the inspection;

    • (b) a description of the processed egg inspected;

    • (c) the name of the person who submitted the written application for the inspection;

    • (d) the name and address of the consignee of the processed egg; and

    • (e) one of the following statements of certification, namely,

      • (i) a statement of certification that the processed egg is prepared in accordance with these Regulations,

      • (ii) where the processed egg is imported into Canada, a statement of certification that it meets the requirements of these Regulations, or

      • (iii) where the processed egg does not meet the requirements of these Regulations in respect of standards, packing or marking and is to be exported, a statement of certification that the processed egg meets the requirements and standards of the importing country.

  • (4) A certificate of inspection referred to in subsection (1) is valid for the shipment of processed egg between the place of inspection and the address of the consignee as set out in the certificate.

  • SOR/91-423, s. 5
  • SOR/94-447, s. 15

 [Repealed, SOR/2000-183, s. 16]

PART VInternational and Interprovincial Trade

Exports

  •  (1) Subject to subsection (2) and section 18, no person shall export any processed egg unless

    • (a) the processed egg has been prepared in a registered processed egg station;

    • (b) the processed egg meets the requirements and standards set out in Part I;

    • (c) a certificate of inspection, signed by an inspector, has been issued in respect of the processed egg; and

    • (d) in the case of a destination in the United States, the processed egg has been prepared under the continuous supervision of an inspector.

  • (2) Subsection (1) does not apply in respect of a shipment of processed egg that

    • (a) weighs 20 kg or less;

    • (b) is part of an emigrant’s effects; or

    • (c) is carried on any vessel, train, motor vehicle, aircraft or other means of transportation for use as food for the crew or passengers thereof.

  • SOR/91-423, s. 5
  • SOR/94-447, s. 16
  •  (1) Processed egg that does not meet the requirements of these Regulations in respect of standards, packing or marking may be exported where

    • (a) the processed egg has been prepared in a registered processed egg station;

    • (b) the shipper provides the inspector with a signed statement

      • (i) confirming that the container and markings comply with the requirements of the importing country, and

      • (ii) setting out the quality specifications of the contract under which the processed egg is being exported;

    • (c) the lot number or code of the shipment is marked on the label or container of the processed egg;

    • (d) the label affixed to the container does not misrepresent the quality, quantity, composition, characteristics, safety or nutritional value of the processed egg;

    • (e) in the case of a destination in the United States, the processed egg has been prepared under the continuous supervision of an inspector; and

    • (f) a certificate of inspection that indicates that the requirements of paragraphs (a) to (d) and, where applicable, paragraph (e) are met, signed by an inspector, has been issued in respect of the processed egg, together with a statement of certification referred to in subparagraph 16(3)(e)(iii).

  • (2) A certificate of inspection shall be presented on request to an inspector or a customs officer at the port of exit of the processed egg.

  • SOR/91-423, s. 5
  • SOR/94-447, s. 17

Interprovincial Trade

  •  (1) Subject to subsections (2) and (3), no person shall convey processed egg from one province to another unless the processed egg

    • (a) has been prepared in a registered processed egg station;

    • (b) meets the requirements and standards set out in Part I; and

    • (c) is packed and marked as prescribed by these Regulations.

  • (2) Processed egg that does not meet the requirements and standards set out in Part I may be conveyed from one province to another where

    • (a) the processed egg has been prepared in a registered processed egg station;

    • (b) the processed egg is conveyed from a registered processed egg station to a registered processed egg station located in that other province;

    • (c) the processed egg is packed in a container that, except in the case of a container that is an integral part of a vehicle, is marked with

      • (i) the common name of the processed egg,

      • (ii) the net quantity of the processed egg,

      • (iii) the name and address of the registered processed egg station in which the processed egg has been prepared,

      • (iv) if colour has been added to the processed egg, the words “Contains Colour” or “Colour Added”, or “Avec colorant” or “Additionné de colorant”,

      • (v) the words “For Further Processing Only” or “Pour transformation ultérieure”, and

      • (vi) the lot number; and

    • (d) the conveyance of the processed egg has been permitted, in writing, by an inspector.

  • (3) Processed egg that is imported into Canada pursuant to subsection 21(1) may be conveyed from one province to another.

  • SOR/81-416, s. 9
  • SOR/91-423, s. 5
  • SOR/94-447, s. 18
  • SOR/97-151, s. 5
  •  (1) No person shall convey inedible processed egg from one province to another unless

    • (a) the inedible processed egg has been prepared in a registered processed egg station;

    • (b) the inedible processed egg is packed in a container labelled with the words “Inedible Processed Egg — Not for Human Consumption” and “Oeufs transformés non comestibles — Impropres à la consommation humaine”, in letters not less than 1.2 cm in height, and with the name and address of the registered processed egg station in which the inedible processed egg was prepared;

    • (c) subject to subsection (2), the inedible processed egg is denatured; and

    • (d) the shipper provides an inspector, on request, with the name and address of the consignee.

  • (2) Inedible processed egg that has not been denatured may be conveyed from one province to another where

    • (a) the container of inedible processed egg is sealed to the satisfaction of the Executive Director; and

    • (b) the Executive Director is satisfied that the inedible processed egg will not be used for human consumption.

  • (3) Where inedible processed egg that has not been denatured is conveyed from one province to another in accordance with subsection (2), the seal may be removed only by an inspector or on the authorization of the Executive Director.

  • SOR/81-416, s. 10
  • SOR/91-423, s. 5
  • SOR/2000-184, s. 22

Imports

  •  (1) Subject to subsections (2) and (3), no person shall import any processed egg into Canada unless

    • (a) the processed egg originated in a country that has

      • (i) requirements and standards that are substantially equivalent to those set out in these Regulations, and

      • (ii) a system of inspection for processed egg and establishments that prepare processed egg that is substantially equivalent to that in Canada;

    • (b) the processed egg meets the requirements and standards set out in Part I;

    • (c) the processed egg has been prepared under conditions substantially equivalent to those prescribed by these Regulations;

    • (d) the container of processed egg bears a label marked with the words “Product of” or “Produit de”, followed by the name of the country of origin;

    • (e) the processed egg is packed and marked in accordance with these Regulations;

    • (f) the processed egg is accompanied by inspection documentation, for presentation to an inspector at the point of inspection, certifying that the requirements set out in paragraphs (a) to (c) have been met; and

    • (g) a certificate of inspection, signed by an inspector, has been issued in respect of the processed egg.

  • (2) Subsection (1) does not apply in respect of a shipment of processed egg that

    • (a) weighs 20 kg or less and is not intended for sale in Canada;

    • (b) is part of an immigrant’s effects;

    • (c) weighs 100 kg or less and is intended for use in analysis, evaluation, testing or research or in a national or international food exhibition;

    • (d) is carried on any vessel, train, motor vehicle, aircraft or other means of transportation for use as food for the crew or passengers thereof; or

    • (e) is imported from the United States onto the Akwesasne Reserve for use by an Akwesasne resident.

  • (2.1) Paragraph (2)(e) does not apply in respect of a shipment of processed egg that is conveyed to Canada from another country through the United States if the shipment is bonded.

  • (2.2) For the purpose of paragraph (2)(e), Akwesasne resident means an individual who has established permanent residence on the Akwesasne Reserve.

  • (3) Liquid processed egg that does not meet the requirements and standards set out in Part I may be imported into Canada where

    • (a) the liquid processed egg originated in a country that has

      • (i) requirements and standards that are substantially equivalent to those set out in these Regulations, and

      • (ii) a system of inspection for processed egg and establishments that prepare processed egg that is substantially equivalent to that in Canada;

    • (b) the liquid processed egg has been prepared under conditions substantially equivalent to those prescribed by these Regulations;

    • (c) the words “For Further Processing Only” or “Pour transformation ultérieure” are marked on the container or on a tag affixed to the container, except in the case of a container that is an integral part of a vehicle;

    • (d) in the case of liquid processed egg packed in a container, except in the case of a container that is an integral part of a vehicle, the container or a tag affixed thereto is marked with the common name of the liquid processed egg and its net quantity;

    • (e) the liquid processed egg is to be conveyed to a registered processed egg station;

    • (f) the liquid processed egg is accompanied by inspection documentation, for presentation to an inspector at the point of inspection, certifying that the requirements set out in paragraphs (a) and (b) have been met; and

    • (g) a certificate of inspection, signed by an inspector, has been issued in respect of the liquid processed egg.

  • (4) Processed egg that is imported into Canada for further processing only shall be conveyed to a registered processed egg station and be marked in accordance with paragraph (3)(c).

  • SOR/91-423, s. 5
  • SOR/92-4, s. 1
  • SOR/94-447, s. 19
  • SOR/2003-6, s. 39
  •  (1) No person shall import any inedible processed egg into Canada unless

    • (a) the inedible processed egg originated in a country that has a system of inspection for processed egg and establishments that prepare processed egg that is substantially equivalent to that in Canada;

    • (b) the inedible processed egg has been prepared under conditions substantially equivalent to those prescribed by these Regulations;

    • (c) the container of inedible processed egg bears a label marked with the words “Product of” and “Produit de” followed by the name of the country of origin;

    • (d) the inedible processed egg is packed and marked in accordance with these Regulations; and

    • (e) subject to subsection (2), the inedible processed egg has been denatured.

  • (2) Inedible processed egg that has not been denatured may be imported into Canada where

    • (a) the container of inedible processed egg is sealed to the satisfaction of the Executive Director; and

    • (b) the Executive Director is satisfied that the inedible processed egg will not be used for human consumption.

  • (3) Where inedible processed egg that has not been denatured is imported into Canada in accordance with subsection (2), the seal may be removed only by an inspector or on the authorization of the Executive Director.

  • SOR/81-416, s. 11
  • SOR/91-423, s. 5
  • SOR/2000-184, s. 22
  •  (1) An inspector may determine, by inspection and analysis, whether processed egg that is imported into Canada and seized and detained under section 23 of the Act at the time of its entry into Canada meets the requirements and standards set out in these Regulations.

  • (2) No person shall remove, sell or otherwise dispose of any processed egg that is subject to inspection and analysis under subsection (1) unless a notice of release is issued by an inspector in respect of the processed egg.

  • (3) An importer shall furnish an inspector, on request and without charge, with such samples of imported processed egg as are required by the inspector for the inspection and analysis referred to in subsection (1).

  • (4) A report that contains the results of the inspection and analysis of a sample referred to in subsection (3) shall be mailed or delivered to the importer.

  • SOR/91-423, s. 5
  • SOR/94-447, s. 20

PART VISeizure and Detention

  •  (1) Where an inspector seizes and detains processed egg or any other thing pursuant to section 23 of the Act, the inspector shall affix to the container of the processed egg or other thing a detention tag on which the following are clearly marked:

    • (a) the words “UNDER DETENTION” and “RETENU”, in bold-face letters;

    • (b) an identification number;

    • (c) a description of the processed egg or other thing;

    • (d) the reason for the seizure and detention;

    • (e) the date of the seizure and detention; and

    • (f) the name of the inspector, in block letters, and the signature of the inspector.

  • (2) No person shall alter, deface or remove a detention tag affixed to a container of processed egg or to any other thing unless the person is authorized to do so by an inspector.

  • SOR/91-423, s. 5

 [Repealed, SOR/91-423, s. 5]

  •  (1) An inspector shall, after detaining processed egg or any other thing in accordance with subsection 24(1), forthwith deliver or mail a notice of detention

    • (a) to the person having the care or custody of the processed egg or other thing at the place where it was seized;

    • (b) to the owner of the processed egg or other thing that was seized, or to the owner’s agent; and

    • (c) where the processed egg or other thing is removed from the place where it was seized to another place in accordance with subsection 19(5) or 25(1) of the Act, to the person having the care or custody of the processed egg or other thing at that other place.

  • (2) A notice of detention referred to in subsection (1) shall state that the processed egg or other thing has been seized and detained pursuant to section 23 of the Act and shall set out

    • (a) the detention tag identification number;

    • (b) a description of the processed egg or other thing;

    • (c) the reason for the seizure and detention;

    • (d) the date of the seizure and detention;

    • (e) the name of the inspector, in block letters, and the signature of the inspector;

    • (f) the place of detention; and

    • (g) the telephone number to call for further information in respect of the seizure and detention.

  • SOR/81-416, s. 13
  • SOR/91-423, s. 5

 Processed egg or any other thing detained under section 23 of the Act shall be detained under storage conditions appropriate to the preservation of the processed egg or other thing.

  • SOR/91-423, s. 5

 Where an inspector determines that detained processed egg or any other detained thing meets the requirements of the Act and these Regulations, the inspector shall release the processed egg or other thing and shall deliver or mail one copy of a notice of release to each person to whom a copy of the notice of detention referred to in subsection 25(1) was delivered or mailed.

  • SOR/91-423, s. 5
  •  (1) Processed egg or any other thing forfeited under subsection 28(1) of the Act shall be disposed of in the manner ordered by the court directing the forfeiture and, if no order for the disposition of the processed egg or other thing is made by that court, the processed egg or other thing shall be disposed of in the following manner, namely,

    • (a) in the case of processed egg that is edible, it shall be

      • (i) sold and the proceeds deposited to the credit of the Receiver General, or

      • (ii) donated to a charitable institution;

    • (b) in the case of processed egg that is inedible, it shall be sold for preparation as animal food or as a non-food product, and the proceeds deposited to the credit of the Receiver General; and

    • (c) in the case of a thing other than processed egg, it shall be sold and the proceeds deposited to the credit of the Receiver General.

  • (2) Processed egg or any other thing forfeited under subsection 28(2) of the Act shall be disposed of in the manner set out in subsection (1).

  • SOR/91-423, s. 5

 Processed egg forfeited under subsection 30(2) of the Act shall be disposed of in the following manner, namely,

  • (a) in the case of processed egg that is edible, it shall be

    • (i) sold and the proceeds deposited to the credit of the Receiver General, or

    • (ii) donated to a charitable institution; and

  • (b) in the case of processed egg that is inedible, it shall be sold for preparation as animal food or as a non-food product and the proceeds deposited to the credit of the Receiver General.

  • SOR/91-423, s. 5

SCHEDULE I(Section 2 and subsections 9(11) to (15))Heating Requirements

PART I

Liquid Processed Egg

Column IColumn IIColumn III
ItemLiquid processed eggMinimum temperature of the processed egg at the automatic diversion valve (in °C (°F))Minimum heating time (in minutes)
1Albumen (without chemical additives)54 (130)3.5
2Whole egg with less than 24% egg solids60 (140)3.5
3Whole egg with no less than 24% and no more than 38% egg solids61 (142)3.5
60 (140)6.2
4Whole egg mix with less than 2% added salt or sweetening agent, or both61 (142)3.5
60 (140)6.2
5Whole egg mix with no less than 2% and no more than 12% added sweetening agent61 (142)3.5
60 (140)6.2
6Whole egg mix with no less than 2% and no more than 12% added salt63 (146)3.5
62 (144)6.2
7Yolk61 (142)3.5
60 (140)6.2
8Yolk mix with less than 2% added salt or sweetening agent, or both61 (142)3.5
60 (140)6.2
9Yolk mix with no less than 2% and no more than 12% added sweetening agent63 (146)3.5
62 (144)6.2
10Yolk mix with no less than 2% and no more than 12% added salt63 (146)3.5
62 (144)6.2
11Ova63 (146)3.5
62 (144)6.2
12Egg product with less than 24% total solidsFootnote for PART I Liquid Processed Egg*61 (142)3.5
60 (140)6.2
13Egg product with no less than 24% and no more than 38% total solidsFootnote for PART I Liquid Processed Egg*62 (144)3.5
61 (142)6.2
14Egg product with more than 38% total solidsFootnote for PART I Liquid Processed Egg*63 (146)3.5
62 (144)6.2
  • Return to footnote *Regardless of the total solids content, egg product must be heated to 63°C (146°F) for 3.5 minutes or to 62°C (144°F) for 6.2 minutes if there is no less than 2% and no more than 12% added sweetening agent or salt, or both.

PART II

Dried Albumen

Column IColumn IIColumn III
ItemDried albumenMinimum temperature of the processed egg in the heat-treating room (in °C (°F))Minimum heating time (in days)
1Spray-dried albumen54 (130)7
2Pan-dried albumen52 (125)5
  • SOR/81-416, ss. 14, 15
  • SOR/91-423, s. 6
  • SOR/97-151, ss. 6, 7
  • SOR/2000-184, ss. 20, 21

SCHEDULE I.1(Subsection 9(11))

Cooling Requirements for Liquid Processed Egg

Column IColumn IIColumn III
Cooled within 2 hours after breakingCooled within 2 hours after heat-treatment concluded
ItemLiquid processed eggTime held in station (in hours)Maximum temperature (in °C (°F))Time held in station (in hours)Maximum temperature (in °C (°F))
1Albumen (without chemical additives):
  • (a) not to be stabilized

Less than 813 (55)N/A7 (45)
8 or more7 (45)
  • (b) to be stabilized

Less than 821 (70)N/A13 (55)
8 or more13 (55)
2Whole egg and yolk, and whole egg mix, yolk mix and egg product with no more than 12% added sweetening agentLess than 87 (45)Less than 87 (45)
8 or more4 (40)8 or more4 (40)
3Egg product with more than 12% added sweetening agentLess than 87 (45)Less than 87 (45)
8 or more4 (40)8 or more4 (40)
4Whole egg mix, yolk mix and egg product, with no more than 10% added saltLess than 87 (45)Less than 87 (45)
8 or more4 (40)8 or more4 (40)
5Whole egg mix, yolk mix and egg product, with more than 10% added saltLess than 3018 (65)Less than 2418 (65)
30 or more7 (45)24 or moreFootnote for Cooling Requirements for Liquid Processed Egg*7 (45)
6OvaN/AN/AN/A4 (40)
  • SOR/91-423, s. 6

SCHEDULE II(Section 2)

INSPECTION LEGEND

Outline of a maple leaf with the word CANADA and the number 210 inside.
  • SOR/91-423, s. 7
  • SOR/94-447, s. 21
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