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

Regulations are current to 2022-06-20 and last amended on 2019-06-17. Previous Versions

PART 12Grades and Grade Names (continued)

DIVISION 4Packaging and Labelling (continued)

SUBDIVISION FHoney

Marginal note:Grade name — prepackaged honey

 The grade name of prepackaged honey, other than consumer prepackaged honey, must be shown

  • (a) on at least one side or one end of the container; and

  • (b) in characters that are at least 9.5 mm in height.

Marginal note:Colour class

 Honey that is sent or conveyed from one province to another or that is imported or exported must be labelled with any applicable colour class that is set out in the Compendium. The colour class must be shown on the container, in close proximity to the grade name,

  • (a) in the case of consumer prepackaged honey, in characters that are of at least the minimum character height that is set out in column 2 of Schedule 6 for the area of a principal display surface that is set out in column 1; or

  • (b) in the case of prepackaged honey other consumer prepackaged honey, in the manner set out in paragraphs 323(a) and (b).

SUBDIVISION GMaple Syrup

Marginal note:Colour class

 Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with the applicable colour class that is set out in the Compendium. The colour class must be shown on the container in characters of at least the minimum character height that is set out in column 2 of Schedule 6 for the area of a principal display surface that is set out in column 1.

SUBDIVISION HLivestock Carcasses

Marginal note:Prepackaged cut of beef

 A grade name that is applied to a prepackaged primal cut or sub-primal cut of a beef carcass must correspond to the grade of the beef carcass from which it is cut.

Marginal note:Beef — Canada AAA

 A cut from a beef carcass that is graded Canada AAA and that is exported in a container may be labelled with the expression “Canada Choice” or “Choix Canada” instead of the grade name.

Marginal note:Livestock carcass — removal of marking

  •  (1) A grade stamp, roller brand or yield stamp must not be removed from a livestock carcass or a primal cut of a livestock carcass unless the removal is at the direction of and under the supervision of a grader or the livestock carcass or primal cut is being trimmed for further processing.

  • Marginal note:Removal of marked fat

    (2) If fat that is marked with a grade stamp, roller brand or yield stamp is removed from a livestock carcass or a primal cut, the fat must be disposed of under a grader’s supervision unless the fat is

    • (a) reapplied to the same livestock carcass or primal cut from which it was removed; or

    • (b) applied, under a grader’s supervision, to another livestock carcass or primal cut that bears the same grade stamp, roller brand or yield stamp.

  • Marginal note:Beef carcass — rib

    (3) If the carcass referred to in paragraph (2)(b) is a beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime, the fat must be applied to the rib of the carcass.

Marginal note:Livestock carcass — additional marks

 A livestock carcass or primal cut of a livestock carcass that is marked with a grade stamp, roller brand or yield stamp may bear another mark only if

  • (a) the mark is shown no more than once on the livestock carcass or once on each primal cut;

  • (b) the mark is shown alone or in combination with a date;

  • (c) the size in height and width of the mark or, if a date is shown, of the mark and date in combination does not exceed 76 mm; and

  • (d) the mark and any date do not touch the grade stamp, the roller brand or the yield stamp.

SUBDIVISION IPoultry Carcasses

Marginal note:Grade name — poultry carcass

  •  (1) The grade name of a poultry carcass must be shown

    • (a) in the case of a poultry carcass that is individually packaged, on the part of the package that lies on or over the anterior centre of the breast of the poultry; and

    • (b) in the case of a poultry carcass that is not individually packaged, on a tag that is attached to the V of the wishbone of the carcass.

  • Marginal note:Type size

    (2) The grade name of a poultry carcass must be shown in characters that are

    • (a) in the case of poultry carcass that is not individually packaged or is in a container labelled “not for further processing” or « aucune transformation ultérieure » and individually wrapped, at least 1.5 mm in height;

    • (b) in the case of a consumer prepackaged poultry carcass graded Canada A or Canada C that has a net weight of 1 kg or less, at least 3 mm in height;

    • (c) in the case of a consumer prepackaged poultry carcass graded Canada A or Canada C that has a net weight of more than 1 kg but not more than 5 kg, at least 6 mm in height;

    • (d) in the case of a consumer prepackaged poultry carcass graded Canada A or Canada C that has a net weight of more than 5 kg, at least 9 mm in height;

    • (e) in the case of a consumer prepackaged poultry carcass graded Canada Utility that has a net weight of 5 kg or less, at least 3 mm in height;

    • (f) in the case of a consumer prepackaged poultry carcass graded Canada Utility that has a net weight of more than 5 kg, at least 5 mm in height; and

    • (g) in the case of a prepackaged poultry carcass, other than a consumer prepackaged poultry carcass, at least 6 mm in height.

Marginal note:Packaging in same container

 Only graded poultry carcasses that are dressed or partially dressed and that have the same common name may be packaged in the same container.

DIVISION 5Conditions for Grading of Certain Foods

SUBDIVISION AGrading of Eggs

Marginal note:Conditions for grading

  •  (1) A licence holder may grade an egg only if the egg

    • (a) is edible;

    • (b) does not emit an abnormal odour;

    • (c) is not mouldy;

    • (d) has not been in an incubator;

    • (e) does not have any internal defect; and

    • (f) is of a usual colour.

  • Marginal note:Exception

    (2) Despite paragraph (1)(e), a licence holder may grade and apply the grade name Canada C to an egg that has a particle of the oviduct or a blood spot neither of which exceeds 3 mm in diameter.

Marginal note:Ungraded eggs

  •  (1) Ungraded eggs that are received at an establishment where eggs are graded by a licence holder must be graded and labelled with the applicable grade name that is set out in the Compendium or, if they do not meet the requirements in respect of any grade that are set out in these Regulations, they must be rejected.

  • Marginal note:Rejected eggs

    (2) Eggs that are rejected must be destroyed or be placed in a container that is labelled with the words “Rejects” and “rejetés”.

SUBDIVISION BGrading of Livestock Carcasses

Marginal note:Request for grading

 A grader may grade a livestock carcass in an establishment that is identified in a licence or in a provincial establishment if one of the following persons has requested in writing that the carcass be graded:

  • (a) any person who is in authority in the establishment;

  • (b) any producer; or

  • (c) the person who is in possession of the livestock carcass.

Marginal note:Conditions for grading

 A grader may grade a livestock carcass if

  • (a) the carcass bears a meat inspection stamp or, in the case of an imported beef carcass, the official inspection mark of the foreign state of origin;

  • (b) the grading takes place

    • (i) in the case of a bison carcass or ovine carcass, in the establishment that is identified in a licence, or the provincial establishment, where the animal was slaughtered,

    • (ii) in the case of a veal carcass, in the establishment that is identified in a licence, or the provincial establishment, where the animal was slaughtered or where the carcass was divided into primal cuts or sub-primal cuts, or

    • (iii) in the case of a beef carcass, in the establishment that is identified in a licence, or the provincial establishment, where the animal was slaughtered or in the establishment that is identified in a licence where the carcass was divided into primal cuts or sub-primal cuts;

  • (c) the carcass has been weighed by a weighmaster using a scale that is approved under section 3 of the Weights and Measures Act;

  • (d) the carcass is presented for grading

    • (i) at a grading stand where the lighting intensity, measured at the level of the grading stand, is at least 1 000 lx, or

    • (ii) in a cooler where the lighting intensity, measured at the loin level of the carcass, is at least 200 lx;

  • (e) at least 10 minutes before grading,

    • (i) in the case of a beef carcass or bison carcass, an employee of the establishment performs, to the satisfaction of the grader, a knife-rib on the carcass, or

    • (ii) in the case of a veal carcass, an employee of the establishment performs, to the satisfaction of the grader, a cut on the lean of the brisket to enable the grader to determine the colour reading of the veal carcass;

  • (f) the establishment has adequate equipment and facilities for weighing and grading livestock carcasses; and

  • (g) the grading equipment is functioning properly and is accurate.

Marginal note:Adequate facilities

  •  (1) If more than 400 livestock carcasses are graded per hour in an establishment that is identified in a licence or in a provincial establishment, more than one grading stand is required for the purposes of paragraph 335(f).

  • Marginal note:Grading stand — requirements

    (2) For the purposes of paragraph 335(f), a grading stand must be easily adjustable for height and must

    • (a) if the rate of grading is 150 carcasses per hour or less, be at least 3 m long and 2 m wide;

    • (b) if the rate of grading is more than 150 carcasses per hour but not more than 300 carcasses per hour, be at least 4 m long and 2 m wide; and

    • (c) if the rate of grading is more than 300 carcasses per hour, be at least 5 m long and 2 m wide.

Marginal note:Weighing before trimming

 A livestock carcass that is graded must be weighed before it is trimmed, unless an inspector or grader directs that it be trimmed before it is weighed.

SUBDIVISION CGrading of Poultry Carcasses

Marginal note:Conditions for grading — dressed carcass

  •  (1) A grader may grade a poultry carcass that has been dressed if

    • (a) the carcass is from poultry slaughtered in an establishment that is identified in a licence or in a provincial establishment;

    • (b) the carcass has been inspected under the Act or under an Act of a province that regulates the inspection of poultry carcasses;

    • (c) in the case of a chilled poultry carcass, the flesh or skin is not dried out;

    • (d) the carcass is not discoloured from insufficient bleeding;

    • (e) the carcass has no more than one heart, liver, gizzard and neck packed with it or inserted into it;

    • (f) in the case of a poultry carcass that weighs more than 900 g, the breast bone is intact; and

    • (g) the carcass has not been basted or stuffed.

  • Marginal note:Conditions for grading — partially dressed carcass

    (2) A grader may grade a poultry carcass that has been partially dressed if

    • (a) the carcass meets the requirements that are set out in paragraphs (1)(a) to (g);

    • (b) the carcass has been eviscerated;

    • (c) the epidermis has been removed from the feet and shanks;

    • (d) the claws have been removed;

    • (e) the head, if present, is wrapped; and

    • (f) the beak, if present, is clean.

  • Marginal note:Grading in an establishment

    (3) A poultry carcass must not be graded in any place other than in an establishment that is identified in a licence or in a provincial establishment.

DIVISION 6Grading Certificates

Marginal note:Conditions for issuance

  •  (1) A grader — or a licence holder, the operator of a provincial establishment or a marketing agency under the direction of a grader — may issue a grading certificate in respect of a livestock carcass or a lot of livestock carcasses if

    • (a) at the time of delivery of the food animal or lot of food animals to an establishment that is identified in a licence or to a provincial establishment for slaughter, the producer has

      • (i) requested the certificate in writing,

      • (ii) identified each animal that is intended to be slaughtered with an identification code, and

      • (iii) completed and filed with any person who is in authority in the establishment a list that associates each identification code with the producer; and

    • (b) after slaughter, the identification code of each slaughtered animal is retained on or transferred to the livestock carcass by any person who is in authority in the establishment.

  • Marginal note:Contents of certificate

    (2) The grading certificate must be signed by the grader and include the following information:

    • (a) the name and address of the producer;

    • (b) the name of any person who is acting on behalf of the producer;

    • (c) the name and address of the establishment where the livestock carcasses were graded;

    • (d) the certificate number;

    • (e) the date of slaughter;

    • (f) for each livestock carcass,

      • (i) its identification code,

      • (ii) its warm weight as determined by a weighmaster, and

      • (iii) its grade;

    • (g) in the case of a lot of livestock carcasses,

      • (i) the number of livestock carcasses per grade or per yield class, and

      • (ii) the number of livestock carcasses that have been condemned;

    • (h) in the case of a grading certificate that is issued in respect of a beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime, the yield of the beef carcass;

    • (i) in the case of a grading certificate that is issued in respect of a beef carcass or bison carcass, an indication, for each carcass, of its age, meat colour, firmness, and, if any,

      • (i) its musculature,

      • (ii) its marbling, specifically, the amount, size and distribution of intramuscular fat deposits in the longissimus muscles,

      • (iii) its fat colour or texture,

      • (iv) its fat measurement, and

      • (v) its pronounced masculinity;

    • (j) in the case of a grading certificate that is issued in respect of a lamb carcass, as defined in the Compendium, for each carcass,

      • (i) the fat measurement,

      • (ii) the score for musculature of each primal cut and the average score for musculature,

      • (iii) in the case of a carcass that is graded Canada AAA, the yield, and

      • (iv) an indication of any musculature demerits, meat colour demerits or fat colour demerits that were assigned to the carcass; and

    • (k) in the case of a grading certificate that is issued in respect of a mutton carcass, as defined in the Compendium, the fat measurement of the carcass.

  • Marginal note:Recording of information

    (3) The information referred to in subsection (2) may be recorded on the grading certificate by the licence holder, the operator or the marketing agency referred to in subsection (1).

 
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