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Safe Food for Canadians Regulations (SOR/2018-108)

Regulations are current to 2019-06-20 and last amended on 2019-06-17. Previous Versions

PART 6Commodity-specific Requirements (continued)

DIVISION 6Fresh Fruits or Vegetables (continued)

SUBDIVISION CTrade of Fresh Fruits or Vegetables (continued)

Marginal note:Damaged or defective fresh fruits or vegetables

  •  (1) If a claim is made that all or part of a shipment of fresh fruits or vegetables that is imported or sent or conveyed from one province to another has arrived at its destination in a damaged or defective condition, any person who has a financial interest in that shipment may make a request to the Minister for

    • (a) a written report that describes the condition of any damaged or defective fruits or vegetables at the time of the inspection; or

    • (b) a written notice of the disposition of any damaged or defective fresh fruits or vegetables that describes the amount of fresh fruit or vegetables that have been disposed of and the place and time of their disposal.

  • Marginal note:Request for report or notice

    (2) The request for a report or notice referred to in subsection (1) must be made to the Minister in a form approved by the President.

  • Marginal note:Inspection — accessibility

    (3) The person who makes the request for a report regarding the condition of fresh fruits or vegetables must make the fresh fruits or vegetables readily accessible to an inspector at the time of inspection.

  • Marginal note:Disposition of fresh fruit or vegetable

    (4) The person who makes the request for a notice regarding the disposition of damaged or defective fresh fruits or vegetables must ensure that their disposition is witnessed by an inspector.

DIVISION 7Meat Products and Food Animals

SUBDIVISION AInterpretation

Marginal note:Definitions

 The following definitions apply in this Division.

on-farm food safety program

on-farm food safety program means a program in respect of food animals that is operated on a farm or at a similar place and under which hazards relating to the safety of meat products that may be derived from those food animals are identified, analyzed and controlled. (programme de salubrité des aliments à la ferme)

specified risk material

specified risk material has the same meaning as in section 6.1 of the Health of Animals Regulations. (matériel à risque spécifié)

split

split means to cut a carcass lengthwise along the median line. (fendre)

veterinary inspector

veterinary inspector means a person who is designated as a veterinary inspector under subsection 13(3) of the Canadian Food Inspection Agency Act for the purposes of the Act. (inspecteur vétérinaire)

SUBDIVISION BEdible Meat Products

Marginal note:Identification of meat products as edible

  •  (1) A licence holder may identify a meat product as edible only if

    • (a) the food animal from which the meat product is derived, or a sample from the shipment that the food animal is part of, is subjected to an ante-mortem examination under section 138;

    • (b) the food animal, other than a game animal, from which the meat product is derived, or a sample from the shipment that the food animal is part of, is subjected to an ante-mortem inspection under section 139;

    • (c) the carcass of the food animal from which the meat product is derived is dressed or partially dressed;

    • (d) the carcass, its parts and the blood of the food animal from which the meat product is derived are subjected to a post-mortem inspection under subsection 149(1) or a post-mortem examination under subsection 150(1); and

    • (e) the meat product is edible and is not contaminated, including that it does not contain any specified risk material.

  • Marginal note:Certain meat products — additional requirements

    (2) Despite (1), a licence holder must not identify as edible any of the following:

    • (a) a heart — other than the heart of a domesticated rabbit or of a bird that is not an ostrich, rhea or emu — unless it is opened or inverted and has all blood clots and attached blood vessels removed;

    • (b) a liver, unless the gallbladder is removed;

    • (c) a gizzard, unless its contents and lining are removed and the gizzard is washed;

    • (d) a meat product that contains a urinary bladder, an intestine or any part of a urinary bladder or intestine, unless the bladder, intestine or part is used as a natural casing for the meat product and meets the requirements of section 126; and

    • (e) a meat product with an artificial casing, unless the casing is manufactured from a material that is free of any noxious constituent.

Marginal note:Natural casings

 A urinary bladder, an intestine or any part of a urinary bladder or intestine may be used as a natural casing for an edible meat product if

  • (a) the bladder, the intestine or the part of the bladder or intestine have been emptied of their contents and washed, and their mucous lining has been removed;

  • (b) in the case of a bladder, it was inverted and placed in brine for at least 12 hours and was subsequently rinsed with water; and

  • (c) the casing is clean.

SUBDIVISION CHumane Treatment

Marginal note:Avoidable death — clarification

 For greater certainty, a reference to an avoidable death in these Regulations does not include the slaughtering of a food animal in accordance with these Regulations or the humane killing of a food animal.

Marginal note:Avoidable suffering, injury or death

 A licence holder must handle a food animal at the establishment in a manner that does not cause it avoidable suffering, injury or death and must not subject it to any condition that may cause such suffering, injury or death.

Marginal note:Hitting

  •  (1) A licence holder must not hit a food animal with a whip, prod or, except for the purposes of section 141, any other object.

  • Marginal note:Electric prod

    (2) A licence holder must not apply an electric prod to a food animal unless

    • (a) it is done for the purpose of causing the animal to move and there is no reasonably practicable alternative to the application of the prod;

    • (b) the food animal is a pig or a bovine;

    • (c) the prod is applied to the lateral portion of the rear leg muscles between the hock joint and the hip joint;

    • (d) the food animal has sufficient space to move forward;

    • (e) the food animal’s ability to move is not compromised; and

    • (f) the prod is applied in a manner that does not cause the food animal avoidable suffering, injury or death.

Marginal note:Assessing

  •  (1) A licence holder must assess whether a food animal is showing signs of suffering or injury on its arrival at the establishment.

  • Marginal note:Monitoring

    (2) After a food animal’s arrival, the licence holder must monitor it on a regular basis, including assessing the conditions to which the food animal is subjected in the establishment that may cause avoidable suffering, injury or death.

  • Marginal note:Corrective action

    (3) If the licence holder determines that conditions exist that may cause avoidable suffering, injury or death to a food animal, the licence holder must immediately take corrective action.

  • Marginal note:Suffering – immediate measures

    (4) If a food animal is showing signs of suffering, the licence holder must immediately

    • (a) alleviate its suffering;

    • (b) humanely kill it; or

    • (c) slaughter it in accordance with these Regulations.

  • Marginal note:Exception — game animals

    (5) This section does not apply in respect of a game animal.

Marginal note:Game animals

 A licence holder who has direct control over a game animal must

  • (a) monitor it on a regular basis, including assessing the conditions to which the game animal is subjected in the establishment that may cause avoidable suffering, injury or death;

  • (b) immediately take corrective action if such conditions exist; and

  • (c) if the game animal is showing signs of suffering, immediately

    • (i) alleviate its suffering,

    • (ii) humanely kill it, or

    • (iii) slaughter it in accordance with these Regulations.

 
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