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

Regulations are current to 2019-03-27 and last amended on 2019-03-04. Previous Versions

PART BFoods (continued)

DIVISION 13Grain and Bakery Products (continued)

Bread (continued)

 [S]. Brown Bread shall be bread coloured by the use of whole wheat flour, graham flour, bran, molasses or caramel.

 [Repealed, SOR/97-151, s. 23]

 A specialty bread may contain

  • (a) one or more of the ingredients specified in paragraph B.13.021(i) in a total amount greater than the total amount specified in that paragraph; and

  • (b) fruit, nuts, seeds and flavouring.

  • SOR/79-251, s. 3.

Alimentary Paste

 No person shall sell macaroni, spaghetti, noodles or similar alimentary pastes, as egg macaroni, egg spaghetti, egg noodles or egg alimentary pastes, respectively, unless they contain, on the dry basis, not less than four per cent, egg-yolk solids derived from whole egg, dried egg, frozen egg or frozen egg-yolk.

  •  (1) Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell an alimentary paste to which a vitamin or a mineral nutrient set out in column I of any item of the table to this section has been added unless each 100 g of the alimentary paste contains the added vitamin or mineral nutrient in an amount not less than the minimum amount set out in column II of that item and not more than the maximum amount set out in column III of that item.

  • (2) No person shall represent an alimentary paste as “enriched” unless the alimentary paste contains added thiamine, riboflavin, niacin, folic acid and iron, in accordance with the table to this section.


    ItemColumn IColumn IIColumn III
    Added Vitamin or Mineral NutrientMinimum Amount per 100 g of Alimentary PasteMaximum Amount per 100 g of Alimentary Paste
    1Thiamine0.63 mg1.50 mg
    2Riboflavin0.11 mg0.60 mg
    3Niacin5.90 mg7.50 mg
    4Folic Acid0.20 mg0.27 mg
    5Pantothenic Acid1.00 mg2.00 mg
    6Vitamin B60.40 mg0.80 mg
    7Iron2.90 mg4.30 mg
    8Magnesium150.00 mg300.00 mg
  • SOR/94-37, s. 1;
  • SOR/94-689, s. 2;
  • SOR/96-527, s. 2;
  • SOR/98-550, ss. 4, 5.

Breakfast Cereal

 Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell a breakfast cereal to which a vitamin or mineral nutrient set out in Column I of an item of the table to this section has been added, either singly or in any combination, unless each 100 g of the breakfast cereal contains the added vitamin or mineral nutrient in the amount set out in Column II of that item.


Column IColumn II
ItemVitamin or Mineral NutrientAmount per 100 g of Breakfast Cereal
1Thiamine2.0 mg
2Niacin4.8 mg
3Vitamin B60.6 mg
4Folic Acid0.06 mg
5Pantothenic Acid1.6 mg
6Magnesium160.0 mg
7Iron13.3 mg
8Zinc3.5 mg
  • SOR/83-858, s. 1;
  • SOR/89-145, s. 2;
  • SOR/98-458, s. 7(F).

DIVISION 14Meat, Its Preparations and Products

 In this Division,


animal means any animal used as food, but does not include marine and fresh water animals; (animal)


filler means any vegetable material (except tomato or beetroot), milk, egg, yeast or any derivative or combination thereof that is acceptable as food. (agent de remplissage)

  • SOR/82-768, s. 39;
  • SOR/86-875, s. 1.

 [S]. Meat shall be the edible part of the skeletal muscle of an animal that was healthy at the time of slaughter, or muscle that is found in the tongue, diaphragm, heart or oesophagus, and may contain accompanying and overlying fat together with the portions of bone, skin, sinew, nerve and blood vessels that normally accompany the muscle tissue and are not separated from it in the process of dressing, but does not include muscle found in the lips, snout, scalp or ears.

 [S]. Meat by-product shall be any edible part of an animal, other than meat, that has been derived from one or more animals that were healthy at the time of slaughter.

 Meat, meat by-products or preparations thereof are adulterated if any of the following substances or class of substances are present therein or have been added thereto:

  • (a) mucous membranes, any organ or portions of the genital system, black gut, spleens, udders, lungs or any other organ or portion of animal that is not commonly sold as an article of food;

  • (b) preservatives other than those provided for in this Division; or

  • (c) colour other than annatto, allura red and sunset yellow FCF, where provided for in this Division, and caramel.

  • SOR/92-725, s. 2;
  • SOR/97-516, s. 2;
  • SOR/2016-74, s. 6(F).

 [S]. Prepared meat or a prepared meat by-product shall be any meat or any meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations, or which has been preserved, placed in a hermetically-sealed container or cooked, and may contain

  • (a) a Class II preservative;

  • (a.1) in the case of prepared hams, shoulders, butts, picnics and backs, gelatin;

  • (b) in the case of partially defatted pork fatty tissue and partially defatted beef fatty tissue, a Class IV preservative;

  • (c) where a minimum total protein content or a minimum meat protein content is prescribed in this Division, 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; and

  • (d) in the case of vacuum-packed sliced roast beef and vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.

  • SOR/94-262, s. 2;
  • SOR/2010-264, s. 1;
  • SOR/2011-280, s. 1.
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