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

Regulations are current to 2019-07-01 and last amended on 2019-06-17. Previous Versions

PART 11Labelling (continued)

DIVISION 3Specific Requirements for Certain Foods

SUBDIVISION AApplication of Division

Marginal note:Interprovincial trade, import and export

 The requirements of this Division apply in respect of any food that is sent or conveyed from one province to another, imported or exported.

SUBDIVISION BDeclaration of Net Quantity

Marginal note:Exception — consumer prepackaged food

 The requirements relating to the declaration of net quantity that are set out in this Division do not apply in respect of a consumer prepackaged food.

Marginal note:Declaration of net quantity

 Any declaration of net quantity that is required by this Division must be shown by volume, weight or numerical count in accordance with the document entitled Units of Measurement for the Net Quantity Declaration of Certain Foods, prepared by the Agency and published on its website, as amended from time to time.

SUBDIVISION CLocation of Information

Marginal note:Food or container

  •  (1) A label that bears the information required by this Division in respect of a food must be applied or attached

    • (a) in the case of a prepackaged food, to its container; or

    • (b) in the case of food that is not prepackaged, to the food.

  • Marginal note:Any part of label

    (2) The information may be shown on any part of the label, unless otherwise provided by this Division in respect of the food.

  • Marginal note:Bottom of food or container

    (3) Despite subsection (2), if the information is shown on any part of the label that is applied or attached to the bottom of the prepackaged food or container, that information must also be shown

    • (a) on any part of the label where it is required to be shown under another provision of this Division in respect of the food; or

    • (b) if paragraph (a) does not apply, on any part of the label that is not applied or attached to the bottom of the food or container.

SUBDIVISION DDairy Products

Marginal note:Prepackaged dairy products

 The principal display panel of a prepackaged dairy product must bear

  • (a) in the case of butter, calorie-reduced butter, light butter or lite butter, dairy spread and whey butter, the following words or expressions:

    • (i) “Cultured” or “de culture”, preceding the common name in English or following the common name in French, if the dairy product has been prepared from cream to which a bacterial culture has been added,

    • (ii) “Whipped” or “fouetté”, preceding the common name in English or following the common name in French, if the dairy product has had air or inert gas uniformly incorporated into it as a result of whipping,

    • (iii) “Unsalted” or “non salé”, in close proximity to the common name, if the dairy product is unsalted and has not been cultured, and

    • (iv) “Salted” or “salé”, in close proximity to the common name, if the dairy product is salted and has been cultured;

  • (b) in the case of a combination of skim milk powder and whey powder, the percentage of each powder;

  • (c) in the case of partly skimmed milk powder, dairy spread and calorie-reduced butter, the percentage of milk fat; and

  • (d) in all cases, a declaration of net quantity that is

    • (i) in metric units or Canadian units, or both, in which case the units must be grouped together, if a standard is set out in Volume 1 of the Standards of Identity Document for the dairy product, or

    • (ii) in metric units, if no standard is set out in Volume 1 of the Standards of Identity Document for the dairy product.

Marginal note:Prepackaged dairy products — not consumer prepackaged

 The principal display panel of a prepackaged dairy product, other than a consumer prepackaged dairy product, must bear

  • (a) in the case of cheese in its original shape, made from pasteurized milk, the word “Pasteurized” or “pasteurisé”, unless the list of ingredients indicates that the cheese is made from pasteurized milk;

  • (b) in the case of buttermilk powder, the percentage of milk fat;

  • (c) in the case of skim milk powder that has a whey protein nitrogen content of not less than 6.0 mg/g, the expression “Low Heat” or “Low Temperature” or “basse température” or the abbreviation “Low Temp.” or “basse temp.”; and

  • (d) in the case of skim milk powder that has a whey protein nitrogen content of not more than 1.5 mg/g, the expression “High Heat” or “High Temperature” or “haute température” or the abbreviation “High Temp.” or “haute temp.”.

Marginal note:Consumer prepackaged dairy products

 The principal display panel of a consumer prepackaged dairy product must bear

  • (a) in the case of cheese, except cottage cheese and creamed cottage cheese, and in the case of cheese curd, the percentage of moisture;

  • (b) in the case of cheese, cheese curd and evaporated partly skimmed milk or concentrated partly skimmed milk, the percentage of milk fat;

  • (c) in the case of a dairy product that consists of or was manufactured or prepared wholly or partly from milk that is obtained from an animal other than a cow, the source of the milk, unless the source is indicated in the common name; and

  • (d) in the case of a dairy product that is sold as one unit but consists of two or more individual packages of butter patties, butter reddies or other related dairy products, the number of individual packages, as well as the net quantity of each individual package, if the total net quantity of the individual packages is more than 20 g.

Marginal note:Consumer prepackaged cheese

  •  (1) The principal display panel of a consumer prepackaged cheese must bear

    • (a) the relative firmness of the cheese;

    • (b) except in the case of a soft white cheese, the principal ripening characteristic of the cheese;

    • (c) in the case of hard cheese that is intended for grating and has a moisture content of 34% or less, the expressions “Hard Grating Cheese” and “fromage dur à râper”; and

    • (d) in the case of a mixture of grated or shredded cheeses, the varieties of the cheeses, in descending order of their proportion in the cheese.

  • Marginal note:Exception

    (2) Subsection (1) does not apply in respect of

    • (a) cheddar cheese;

    • (b) cream cheese with or without added ingredients;

    • (c) cream cheese spread with or without added ingredients;

    • (d) whey cheese;

    • (e) processed cheese with or without added ingredients;

    • (f) processed cheese food with or without added ingredients;

    • (g) processed cheese spread with or without added ingredients;

    • (h) cold-pack cheese with or without added ingredients;

    • (i) cold-pack cheese food with or without added ingredients;

    • (j) cottage cheese;

    • (k) creamed cottage cheese; and

    • (l) any cheese that is listed in Part I or II of the table to section B.08.033 of the Food and Drug Regulations.

  • Marginal note:Relative firmness

    (3) The relative firmness of the cheese must be identified by the following expressions:

    • (a) “Soft White Cheese” and “fromage à pâte fraîche” or “fromage frais”, if it has a moisture on fat-free basis content of 80% or more;

    • (b) “Soft Cheese” and “fromage à pâte molle”, if it has a moisture on fat-free basis content of more than 67% but less than 80%;

    • (c) “Semi-soft Cheese” and “fromage à pâte demi-ferme”, if it has a moisture on fat-free basis content of more than 62% but not more than 67%;

    • (d) “Firm Cheese” and “fromage à pâte ferme”, if it has a moisture on fat-free basis content of 50% or more but not more than 62%; and

    • (e) “Hard Cheese” and “fromage à pâte dure”, if it has a moisture on fat-free basis content of less than 50%.

  • Marginal note:Principal ripening characteristic

    (4) The principal ripening characteristic of the cheese must be identified by the following words or expressions:

    • (a) “Ripened” and “affiné”, if the ripening process develops within the whole body of the cheese;

    • (b) “Surface Ripened” and “affiné en surface”, if the ripening process starts from the surface and moves into the body of the cheese;

    • (c) “Blue Veined” and “à pâte persillée”, if veins of mould occur within the body of the cheese; and

    • (d) “Unripened” and “non affiné” or “Fresh” and “frais”, if the cheese has not undergone any ripening.

 
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