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

Marginal note:Exception — omission or substitution of ingredient or component

• 284 (1) In the case where it is an acceptable manufacturing practice for a licence holder to omit, from an edible meat product that is not prepackaged, any food that is ordinarily an ingredient of the meat product or a component of the ingredient, or substitute in whole or in part, in an edible meat product that is not prepackaged, any food for a food that is ordinarily an ingredient or a component of the ingredient, the list of ingredients on the label of the meat product may, for the 12‑month period beginning at the time the label is applied or attached to the edible meat product, show as ingredients of the meat product or components of the ingredients the food that may be omitted or substituted, if

  • (a) all the foods that may be used as ingredients or components throughout the 12‑month period are shown in the list of ingredients;

  • (b) it is clearly stated as part of the list of ingredients that the food shown as an ingredient or component may not be present in the meat product or that another food may be substituted; and

  • (c) the food that may be omitted or substituted is grouped with foods of the same class of foods that are used as ingredients or components in the product and the foods within each of the groups of foods are listed in descending order of the proportion by weight in which they are likely to be used during the 12‑month period.

• Marginal note:Exception — varying proportions

  (2) In the case where it is an acceptable manufacturing practice for a licence holder to vary the proportions of ingredients of an edible meat product that is not prepackaged or components of the ingredients, the list of ingredients on the label of the edible meat product may, for the 12‑month period beginning at the time the label is applied or attached to the meat product, show the ingredients or components in the same proportions throughout the 12‑month period, if

  • (a) it is clearly stated as part of the list of ingredients that the proportions indicated are subject to change; and

  • (b) the ingredients or components are listed in descending order of the proportion by weight in which they are likely to be used during the 12‑month period.

Marginal note:Definitions

285 The following definitions apply in sections 283 and 284.

component

component means an individual unit of food that is combined as an individual unit of food with one or more other individual units of food to form an ingredient. (constituant)

ingredient

ingredient means an individual unit of food that is combined as an individual unit of food with one or more other individual units of food to form an integral unit of food that is an edible meat product. (ingrédient)

Marginal note:Prepackaged edible meat products

286 The label of a prepackaged edible meat product must bear on the principal display panel a statement that indicates that the meat product must be kept refrigerated or kept frozen, as the case may be, unless the meat product

• (a) is in a hermetically sealed package and is commercially sterile;

• (b) is dried to attain a water activity of 0.85 or less;

• (c) has a pH of 4.6 or less;

• (d) is packaged in salt or a saturated salt solution; or

• (e) is fermented and has a pH of 5.3 or less, and a water activity of 0.90 or less, at the end of the fermentation.

Marginal note:Inspection legend — prepackaged edible meat products

• 287 (1) The label of a prepackaged edible meat product must also bear

  • (a) the inspection legend set out in Figure 1 or 2 of Schedule 2, if the prepackaged edible meat product is sent or conveyed from one province to another or exported; and

  • (b) the official inspection mark of the foreign state of origin, if the prepackaged edible meat product is imported.

• Marginal note:Principal display panel

  (2) In the case of a prepackaged edible meat product, other than a consumer prepackaged meat product, the principal display panel must bear the inspection legend or the official inspection mark of the foreign state of origin.

• Marginal note:Tamper-resistant seal

  (3) Despite subsection (2), in the case of a prepackaged edible meat product, other than a consumer prepackaged meat product, the inspection legend or the official inspection mark of the foreign state of origin may be shown on the tamper-resistant seal, if such a seal is used, unless that seal is applied to the bottom of the container.

288 [Repealed, SOR/2022-144, s. 45]

Marginal note:Animal species

289 The label of an edible meat product may describe the meat product as, or as being derived from, a carcass or part of a carcass or a cut, organ or tissue of a food animal only if the label bears the name of the animal species, as it is commonly known, from which the meat product was derived.

Marginal note:Ready-to-eat edible meat products

• 290 (1) The label of an edible meat product may bear a word or expression that indicates or suggests that it is a ready-to-eat product only if the requirements of section 47 are met in respect of the edible meat product.

• Marginal note:Cooked or fully cooked edible meat product

  (2) The label may also bear the word or expression “Cooked” or “Fully Cooked” provided the word or expression is in close proximity to the common name and the product has been subjected to heat for a time sufficient to produce the characteristics of a cooked meat product in respect of friability, colour, texture and flavour.

Marginal note:Uncooked meat products

291 The label of a prepackaged edible meat product that is not a ready-to-eat product but could be mistaken for one must bear

• (a) the expression “Must Be Cooked” or “doit être cuit” or “Raw Product” or “produit cru” or the word “Uncooked” or “non cuit”, or any equivalent word or expression, on the principal display panel, in close proximity to the common name, to indicate that the meat product requires cooking before consumption; and

• (b) comprehensive cooking instructions — such as a combination of internal temperature and cooking time — that, if followed, will result in a ready-to-eat meat product.

Marginal note:Prepackaged poultry carcass

292 In the case of a prepackaged poultry carcass, if the carcass is dressed or partially dressed and has been graded, the common name must be shown on

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

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

Marginal note:Seasoned consumer prepackaged poultry carcass

293 In the case of a consumer prepackaged poultry carcass, if the carcass is dressed or partially dressed, has been graded in accordance with these Regulations and has been seasoned, the label must bear the words “Seasoned” and “assaisonné”.

Marginal note:Poultry carcass — not individually packaged

294 In the case of a prepackaged poultry carcass, if the carcass is dressed or partially dressed, has been graded in accordance with these Regulations, and is not individually packaged, a tag must be attached to the V of the wishbone of the poultry carcass that bears the name and principal place of business of the person by or for whom the poultry carcass was packaged.

295 [Repealed, SOR/2022-144, s. 48]

Marginal note:Label of edible meat products — exception

• 296 (1) An edible meat product whose label does not meet the requirements of these Regulations may be sent or conveyed from an establishment that is identified in a licence if

  • (a) it is a prepackaged meat product, other than a consumer prepackaged meat product, that is sealed with a tamper-resistant seal or it is in a conveyance that is sealed with a tamper-resistant seal;

  • (b) it is sent or conveyed to another establishment where meat products are manufactured, processed, treated, preserved, graded, packaged or labelled by a licence holder; and

  • (c) it is accompanied by

    • (i) a document from the licence holder that states that the meat product is identified as edible under section 125, and

    • (ii) a list of ingredients that meets the requirements of the Food and Drug Regulations that apply in respect of a prepackaged product as defined in subsection B.01.001(1) of those Regulations.

• Marginal note:Tamper-resistant seal

  (2) The tamper-resistant seal on the prepackaged meat product or conveyance must not be broken until after the meat product arrives at the other establishment.

Marginal note:Imported edible meat products

• 297 (1) The label of an imported edible meat product must bear the expression “Product of” or “produit de”, followed by the name of the foreign state of origin, in close proximity to the common name.

• Marginal note:Type size

  (2) The information must, whether or not the edible meat product is a consumer prepackaged meat product, be shown in characters of the height required by subsections 210(2) and (3).

• Marginal note:Subsequent packaging or labelling

  (3) This section applies whether or not the imported edible meat product is subsequently packaged or labelled in Canada without being manufactured or prepared in Canada.

Marginal note:Imported consumer prepackaged poultry carcasses

298 In the case of an imported consumer prepackaged poultry carcass, if the carcass is dressed or partially dressed and has been graded in accordance with these Regulations, the information required by subsection 297(1) must be shown in the same colour as the grade name.

DIVISION 4Exception

Marginal note:Consumer prepackaged food

299 Paragraphs 199(1)(a) and 199(2)(a), subsections 199(3) to (5) and sections 200, 216, 221 to 224 and 229 to 241 do not apply in respect of a consumer prepackaged food that is

• (a) manufactured, prepared, produced, packaged or labelled for use by commercial or industrial enterprises or institutions without being sold by them as a consumer prepackaged food;

• (b) manufactured, prepared, produced, packaged or labelled only for sale to or by a duty-free shop; or

• (c) distributed to one or more persons for no consideration.

300 [Repealed, SOR/2022-144, s. 51]

301 [Repealed, SOR/2022-144, s. 51]

302 [Repealed, SOR/2022-144, s. 51]

303 [Repealed, SOR/2022-144, s. 51]

PART 12Grades and Grade Names

DIVISION 1Interpretation

Marginal note:Definitions

304 The following definitions apply in this Part.

beef carcass

beef carcass has the same meaning as in the Grades Document. (carcasse de boeuf)

bison carcass

bison carcass has the same meaning as in the Grades Document. (carcasse de bison)

grader

grader means a person designated as a grader under subsection 13(3) of the Canadian Food Inspection Agency Act for the purposes of the Act. (classificateur)

grade roller

grade roller means a tool that is used to apply a roller brand on each side of a livestock carcass. (rouleau à estampiller)

Grades Document

Grades Document means the document entitled Beef, Bison and Veal Carcass Grade Requirements, prepared by the Canadian Beef Grading Agency and published on its website, as amended from time to time. (Document de classification)

grade stamp

grade stamp means a mark that is applied to a livestock carcass and that shows the grade name and the grader’s code. (cachet de classification)

grade stamp applicator

grade stamp applicator means a tool that is used to apply a grade stamp or a yield stamp to a livestock carcass. (applicateur de cachet de classification)

grading stand

grading stand means a platform that is used for grading livestock carcasses. (plate-forme de classification)

identification code

identification code means a distinct code that is applied to a food animal before slaughter and grading to enable the food animal to be traced. (code d’identification)

knife-rib

knife-rib means to cut the left side, or the left and right sides, of a beef carcass or bison carcass in the following locations by severing the vertebrae and cutting 15 cm or more beyond the longissimus muscles in order to expose those muscles for evaluation by a grader:

• (a) in the case of a beef carcass, between the 12th and 13th ribs; and

• (b) in the case of a bison carcass, between the 11th and 12th ribs. (incision transversale)

lot

lot means a group of food animals or a quantity of livestock carcasses that, for any reason, is considered together for inspection. (lot)

marketing agency

marketing agency means a board or commission that is established under an Act of a province that regulates the marketing of bovine or ovine animals. (office de commercialisation)

meat inspection stamp

meat inspection stamp means

• (a) an inspection legend that is prescribed under section 179 in respect of a meat product; or

• (b) a mark that is authorized under an Act of a province to be applied to or used in connection with a livestock carcass or poultry carcass after inspection. (cachet d’inspection de viande)

musculature

musculature means the size and shape of the muscles of a livestock carcass. (musculature)

ovine carcass

ovine carcass has the same meaning as in the Compendium. (carcasse d’ovin)

primal cut

primal cut means

• (a) in the case of a beef carcass or bison carcass, the round, sirloin, short loin, rib or chuck of the carcass side; and

• (b) in the case of an ovine carcass or veal carcass, the leg, loin or foresaddle of the carcass side. (coupe primaire)

producer

producer means any person who sells livestock for slaughter. (producteur)

provincial establishment

provincial establishment means an establishment

• (a) that is registered under an Act of a province that regulates the inspection of livestock carcasses or poultry carcasses; or

• (b) where livestock carcasses or poultry carcasses are prepared by any person who is authorized to do so under an Act of a province that regulates the inspection of those carcasses. (établissement provincial)

roller brand

roller brand means the mark that is applied to a beef carcass and that shows the grade name and the number that is assigned to the establishment where the livestock carcass is graded. (marque d’estampillage)

sub-primal cut

sub-primal cut means a cut of meat that is greater than 125 cm³ and that is derived from a beef carcass or a primal cut of a beef carcass. (coupe sous-primaire)

trim

trim means to remove all or part of the external fat from a livestock carcass. (parer)

veal carcass

veal carcass has the same meaning as in the Grades Document. (carcasse de veau)

weighmaster

weighmaster means an employee of an establishment that is identified in a licence or of a provincial establishment who is trained to operate a scale that is approved under section 3 of the Weights and Measures Act. (peseur)

yield class

yield class has the same meaning as in the Compendium or the Grades Document. (catégorie de rendement)

yield stamp

yield stamp has the same meaning as in the Compendium or the Grades Document. (cachet de rendement)