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

Regulations are current to 2019-05-22 and last amended on 2019-05-22. Previous Versions

PART BFoods (continued)

DIVISION 14Meat, Its Preparations and Products (continued)

Meat, Meat By-Products (continued)

 [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.

  • SOR/82-768, s. 40

 [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.

  • SOR/82-768, s. 40

 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.

  • SOR/82-768, s. 40

 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.

  • SOR/88-336, s. 3

 [Repealed, SOR/2003-292, s. 2]

  •  (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.

  • SOR/92-626, s. 15
  • SOR/2003-6, s. 79
  • SOR/2018-108, s. 398
  •  (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.

  • SOR/92-626, s. 15
  • SOR/95-548, s. 5(F)

 [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.

  • SOR/94-262, s. 3
  •  (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).

  • SOR/94-262, s. 3

 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.”.

  • SOR/2014-99, s. 2

Prepared Meats, Prepared Meat By-Products

  •  (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.

  • SOR/78-637, s. 3
  • SOR/79-251, s. 5(F)
  • SOR/80-13, s. 3
  • SOR/82-768, s. 41
  • SOR/86-875, s. 3
 
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