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

Regulations are current to 2018-09-26 and last amended on 2018-06-13. Previous Versions

PART BFoods (continued)

DIVISION 14Meat, Its Preparations and Products (continued)

Meat Stews

 For the purposes of sections B.14.064 to B.14.068, stew meat means meat that contains when raw not more than

  • (a) 25 per cent fat, in the case of meat in meat ball stews; and

  • (b) 20 per cent fat, in the case of meat in other stews.

  • SOR/78-874, s. 2.

 [S]. Vegetable Stew with (naming the meat)

  • (a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

    • (i) 12 per cent or more stew meat, and

    • (ii) 38 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 2.

 [S]. (naming the meat) Stew

  • (a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

    • (i) 20 per cent or more stew meat, and

    • (ii) 30 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 2.

 [S]. Irish Stew

  • (a) shall contain mutton, lamb or beef, singly or in any combination, and vegetables, in the following amounts, calculated as raw ingredients:

    • (i) 20 per cent or more stew meat,

    • (ii) 30 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 2.

 [S]. Meat Ball Stew

  • (a) shall contain vegetables and meat balls in the following amounts, calculated as raw ingredients:

    • (i) 22 per cent or more meat balls,

    • (ii) 30 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 2.

 [S]. Specialty Meat Stews

  • (a) shall contain meat and vegetables in the following amounts, calculated as raw ingredients:

    • (i) 25 per cent or more stew meat,

    • (ii) 30 per cent or more vegetables; and

  • (b) may contain gravy, salt, seasoning and spices.

  • SOR/78-874, s. 2.

Meat Specialties

 [S]. Wieners and Beans or Wieners with Beans shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 25 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

  • SOR/82-768, s. 47.

 [S]. Beans and Wieners or Beans with Wieners shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 10 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

  • SOR/82-768, s. 47.

Sale of Barbecued, Roasted or Broiled Meat or Meat By-Products

 No person shall sell meat or a meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked meat or meat by-product

  • (a) at all times

    • (i) has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or

    • (ii) has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and

  • (b) carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

  • SOR/78-403, s. 4(F);
  • SOR/88-336, s. 3.

Meat Product Extender

 No person shall sell a meat product extender intended to be used in a food consisting of a mixture described in section B.14.074, B.14.075, B.14.076, B.14.077 or B.14.078, unless that extender

  • (a) has, in the rehydrated state,

    • (i) a total protein content of not less than 16 per cent, and

    • (ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

  • (b) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

  • (c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

  • SOR/82-768, s. 48.

Extended Meat Products

 Subject to sections B.14.075 to B.14.079, no person shall sell a food that consists of a mixture of meat product and meat product extender, unless that food

  • (a) has a total protein content of not less than 16 per cent;

  • (b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

  • (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).

  • SOR/82-768, s. 49.

 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles fresh sausage, unless that food

  • (a) has a total protein content of not less than nine per cent;

  • (b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

  • (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).

  • SOR/82-768, s. 50;
  • SOR/84-300, s. 47(F).

 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll, meat lunch, or luncheon meat, unless that food

  • (a) has a total protein content of not less than 11 per cent;

  • (b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

  • (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).

  • SOR/82-768, s. 51.

 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles potted meat, potted meat by-product, meat paste, meat by-product paste, meat spread, or meat by-product spread, unless that food

  • (a) has a total protein content of not less than nine per cent;

  • (b) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

  • (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).

  • SOR/82-768, s. 52;
  • SOR/84-300, s. 48(E).

 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles regular ground beef, medium ground beef or lean ground beef, unless that food

  • (a) has a total protein content of not less than 16 per cent;

  • (b) has a fat content of

    • (i) not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being regular,

    • (ii) not more than 23 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being medium, or

    • (iii) not more than 17 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being lean; and

  • (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).

  • SOR/82-768, s. 53.
 
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