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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 22Poultry, Poultry Meat, Their Preparations and Products (continued)

Poultry Product Extender

 No person shall sell a poultry product extender 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) has, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to Division 14 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. 70

Extended Poultry Products

 No person shall sell a food that consists of a mixture of poultry product and poultry product extender, unless that food

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

  • (b) has a protein rating of not less than 40, as determined by official method, and unless

the poultry product extender meets the requirements of paragraphs B.22.027(a) to (c).

Simulated Poultry Products

 No person shall sell a simulated poultry product unless that product

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

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

  • (c) has a fat content of not more than 15 per cent;

  • (d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to Division 14 in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

  • (e) 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. 71

Egg Products

 No person shall sell any product simulating whole egg unless that product

  • (a) is made from liquid, dried or frozen egg albumen or mixtures thereof;

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

  • (c) notwithstanding sections D.01.009 and D.02.009, contains, per 100 grams on a ready-to-use basis,

    • (i) not less than

      • (A) 50 milligrams calcium,

      • (B) 2.3 milligrams iron,

      • (C) 1.5 milligrams zinc,

      • (D) 130 milligrams potassium,

      • (E) 1000 International Units Vitamin A,

      • (F) 0.10 milligram thiamine,

      • (G) 0.30 milligram riboflavin,

      • (H) 3.60 milligrams niacin,

      • (I) 1.60 milligrams pantothenic acid,

      • (J) 0.20 milligram Vitamin B6′,

      • (K) 0.50 microgram Vitamin B12′,

      • (L) 0.02 milligram folic acid, and

      • (M) 2.0 International Units alpha tocopherol, and

    • (ii) not more than 3 milligrams cholesterol;

  • (d) has a calcium to phosphorous ratio of not less than one part calcium to four parts phosphorous; and

  • (e) contains in the total fat of any fat or oil used not less than 40 per cent cis-cis methylene interrupted polyunsaturated fatty acids and not more than 20 per cent saturated fatty acids.

  • SOR/82-768, s. 72
  • SOR/84-300, s. 56

 No person shall sell any egg product referred to in sections B.22.032, B.22.034, B.22.035, B.22.036 and B.22.037 for use as food unless it is free from bacteria of the genus Salmonella, as determined by official method MFO-6, Microbiological Examination of Egg Products and Liquid Eggs, November 30, 1981.

  • SOR/82-768, s. 73

 [S]. Liquid Whole Egg, Dried Whole Egg or Frozen Whole Egg

  • (a) shall be the product obtained by removing the shell from wholesome fresh eggs or wholesome stored eggs, and

    • (i) in the case of dried whole egg, drying the product, or

    • (ii) in the case of frozen whole egg, freezing the product; and

  • (b) may

    • (i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

    • (ii) in the case of liquid whole egg destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

    • (iii) in the case of dried whole egg, contain anti-caking agents.

 [S]. Liquid Yolk, Dried Yolk or Frozen Yolk

  • (a) shall be the product obtained by removing the shell and egg-white from wholesome fresh eggs or wholesome stored eggs, and

    • (i) in the case of dried yolk, drying the product, or

    • (ii) in the case of frozen yolk, freezing the product, and

  • (b) may

    • (i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

    • (ii) in the case of liquid yolk destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

    • (iii) in the case of dried yolk, contain anti-caking agents.

 [S]. Liquid Egg-White, (Liquid Albumen), Dried Egg-White, (Dried Albumen) or Frozen Egg-White (Frozen Albumen)

  • (a) shall be the product obtained by removing the shell and yolk from wholesome fresh eggs or wholesome stored eggs, and

    • (i) in the case of dried egg-white, drying the product, or

    • (ii) in the case of frozen egg-white, freezing the product; and

  • (b) may

    • (i) contain whipping agents, aluminum sulphate and pH adjusting agents,

    • (ii) in the case of liquid egg-white destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture,

    • (iii) in the case of liquid egg-white and dried egg-white, contain lipase or pancreatin, or

    • (iv) in the case of dried egg-white, contain anti-caking agents.

 [S]. Liquid Whole Egg Mix, Dried Whole Egg Mix, Frozen Whole Egg Mix, Liquid Yolk Mix, Dried Yolk Mix or Frozen Yolk Mix

  • (a) shall be the product obtained by adding salt, sweetening agent or both to Liquid Whole Egg, Dried Whole Egg, Frozen Whole Egg, Liquid Yolk, Dried Yolk or Frozen Yolk; and

  • (b) may, in the case of dried whole egg mix or dried yolk mix, contain anti-caking agents.

 
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