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

Regulations are current to 2019-11-19 and last amended on 2019-06-17. Previous Versions

PART 11Labelling (continued)

DIVISION 3Specific Requirements for Certain Foods (continued)

SUBDIVISION DDairy Products (continued)

Marginal note:Imported dairy products

  •  (1) The label of the following dairy products must bear the expression “Product of” or “produit de”, followed by the name of the foreign state of origin:

    • (a) an imported prepackaged dairy product; and

    • (b) a consumer prepackaged cheese that is packaged in Canada from imported bulk cheese for which a standard is set out in Volume 1 of the Standards of Identity Document.

  • Marginal note:Principal display panel

    (2) In the case of the cheese referred to in paragraph (1)(b), the information must be shown on the principal display panel.

Marginal note:Exception

 Sections 246, 248 and 250 do not apply in respect of an individual portion of a consumer prepackaged dairy product that is sold

  • (a) by means of an automatic vending machine or mobile canteen; or

  • (b) by a restaurant or other commercial enterprise if it is served with meals or snacks.

Marginal note:Exported prepackaged dairy products

 The label of a prepackaged dairy product that is exported must bear the expression “Product of Canada” or “produit du Canada”.

Marginal note:Type size

 The information that is required by sections 250 and 252 must be shown in boldface type in characters that are at least 16 mm in height, in the case of a prepackaged dairy product other than a consumer prepackaged dairy product.

SUBDIVISION EEggs

Marginal note:Graded eggs

 The label of prepackaged eggs that are graded in accordance with these Regulations must bear

  • (a) a declaration of net quantity; and

  • (b) in the case of eggs that are pasteurized in the shell, the words “Pasteurized” and “pasteurisé”, as well as the expressions “Graded Canada A Before Pasteurization” and “classifié Canada A avant pasteurisation” or the expressions “Graded Grade A Before Pasteurization” and “classifié catégorie A avant pasteurisation”, as the case may be.

Marginal note:Size of label of graded egg

 The label applied to an egg that is graded Canada A, Canada B, Grade A or Grade B must not cover an area of the egg that is larger than 2.5 cm2.

Marginal note:Imported eggs

  •  (1) The label of imported prepackaged eggs must bear the expressions “Product of” and “produit de”, followed by the name of the foreign state of origin.

  • Marginal note:Location and type size

    (2) That information must be shown in characters that are

    • (a) in the case of a tray with an overwrap or an egg carton, on the top or side of the tray or egg carton, at least 1.5 mm in height; and

    • (b) in the case of a container other than a tray with an overwrap or an egg carton, at least 6 mm in height.

Marginal note:Eggs to be exported

  •  (1) The label of prepackaged eggs that are graded in accordance with these Regulations and that are exported must bear the expressions “Product of Canada” and “produit du Canada”.

  • Marginal note:Location and type size

    (2) That information must be shown in characters that are

    • (a) in the case of a tray with an overwrap or an egg carton, on the top or side of the tray or egg carton, at least 1.5 mm in height; and

    • (b) in the case of a container other than a tray with an overwrap or an egg carton, immediately below the common name, at least 13 mm in height.

SUBDIVISION FProcessed Egg Products

Marginal note:Prepackaged processed egg products

 The label of a prepackaged processed egg product must bear

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

  • (b) the official inspection mark of the foreign state of origin, if the prepackaged processed egg product is imported;

  • (c) the expression “Product of Turkey Eggs” or “produit d’œufs de dinde” or the expression “Product of Turkey Eggs and Chicken Eggs” or “produit d’œufs de dinde et de poule”, as the case may be, if the processed egg product was manufactured or prepared from eggs of a domestic turkey or from eggs of a domestic turkey and eggs of a domestic chicken; and

  • (d) the expression “Pan-dried” or “séché sur plaque” or the expression “Spray-dried” or “séché par pulvérisation”, as the case may be, if the processed egg product is dried egg white or dried albumen.

Marginal note:Imported prepackaged processed egg products

 The label of an imported prepackaged processed egg product must also bear the expression “Product of” or “produit de”, followed by the name of the foreign state of origin.

Marginal note:Prepackaged dried egg blends

 The label of the following prepackaged processed egg products must bear the expression “Product of Canada and” or “produit du Canada et”, followed by the name of the foreign state of origin:

  • (a) dried whole egg that is a blend of imported and Canadian dried whole egg;

  • (b) dried yolk that is a blend of imported and Canadian dried yolk; and

  • (c) dried egg white or dried albumen that is a blend of imported and Canadian dried egg white or dried albumen.

SUBDIVISION GFish

Marginal note:Definitions

 The following definitions apply in this Subdivision.

brine

brine means sea water, with or without the addition of salt, or a solution of salt and fresh water. (saumure)

fillet

fillet means a slice of fish flesh of irregular size and shape, whether cut into sections or not, that

  • (a) has been removed from the carcass of a fish by cuts that are parallel to the backbone; and

  • (b) has had the internal organs, head, fins and all discoloured flesh and bones, other than intramuscular or lateral bones, removed. (filet)

minced

minced, in respect of fish, means that particles of skeletal muscle have been separated from a clean, sound fish that has had its head and all its internal organs, bones, skin and discoloured flesh removed. (haché)

salted fish

salted fish means fish of the Gadidae family that has been preserved by salt and that has a salt content of 12% or more by wet weight and a moisture content of not more than 65%. (poisson salé)

whitefish

whitefish means fish of the species Coregonus clupeaformis, Coregonus nasus or Prosopium cylindraceum. (poisson blanc)

Marginal note:Prepackaged fish

  •  (1) The label of prepackaged fish must bear

    • (a) in the case of salmon that is in a hermetically sealed package, the word “Skinless” or the expression “sans peau” or the word “Boneless” or the expression “sans os” or “sans arête”, if the skin and the vertebrae have been removed from the salmon and the salmon consists of sections of flesh that are cut transversely from the fish and are nearly equal in length to the height of the hermetically sealed package;

    • (b) in the case of minced salmon or trimmings from the tail and nape sections of a salmon or other small pieces of salmon, the word “Minced” or the expression “haché” or the expression “Salmon Tips” or “bouts de saumon”, as the case may be, if the salmon or trimmings are in a hermetically sealed package;

    • (c) in the case of unfrozen lobster meat that has been packaged without the addition of brine, the expression “Dry Pack” or “emballage à sec”;

    • (d) in the case of frozen lobster meat, the expression “Frozen Lobster Meat” or “chair de homard congelée”;

    • (e) in the case of fish sticks, fish fingers and other uniform rectangular portions of breaded fish flesh that were manufactured or prepared from minced fish, a descriptive term declaring that the food is manufactured or prepared from minced fish;

    • (f) in the case of bivalve molluscs in the shell that are not in a hermetically sealed package, the date of processing and an expression, code or identifier that indicates the area from which the bivalve molluscs were harvested;

    • (g) in the case of tuna that is in a hermetically sealed package, one of the following expressions to describe the colour of the fish flesh:

      • (i) “White Meat Tuna” or “chair de thon blanc” or “White Tuna” or “thon blanc”, if the tuna is of the species Thunnus alalunga and has a diffuse luminous reflectance of not less than 33.7% of that of magnesium oxide,

      • (ii) “Light Meat Tuna” or “chair pâle de thon” or “Light Tuna” or “thon pâle”, if the tuna has a diffuse luminous reflectance of not less than 22.6% of that of magnesium oxide, and

      • (iii) “Dark Meat Tuna” or “chair foncée de thon” or “Dark Tuna” or “thon foncé”, if the tuna does not meet the requirements of subparagraph (ii);

    • (h) in the case of salted fish, one of the following words or expressions to describe the processing of the fish:

      • (i) “Split Fish” or “poisson fendu”, if the fish is split and at least two thirds of the anterior of the backbone has been removed,

      • (ii) “Split Fish with Entire Backbone” or “poisson fendu avec colonne vertébrale entière”, if the fish is split and no portion of the backbone has been removed,

      • (iii) “Fillet” or “filet”, in the case of a fillet as defined in section 261, and

      • (iv) any other expression that is distinctive from those set out in subparagraphs (i) to (iii) and that describes the processing of the fish;

    • (i) in the case of salted fish, one of the following expressions to describe the salt or moisture content of the fish:

      • (i) “Slack Salted Fish” or “poisson faiblement salé”, if, after salting is complete, the fish has a salt content of not more than 25% by dry weight,

      • (ii) “Light Salted Fish” or “poisson légèrement salé”, if, after salting is complete, the fish has a salt content of more than 25% but not more than 33% by dry weight,

      • (iii) “Dried Heavy Salted Fish” or “poisson fortement salé séché”, if, after salting is complete, the fish has a salt content of more than 33% by dry weight and has a moisture content of not more than 54%, and

      • (iv) “Green Heavy Salted Fish” or “poisson fortement salé en vert”, if, after salting is complete, the fish has a salt content of more than 33% by dry weight and has a moisture content of more than 54% but not more than 65%;

    • (j) in the case of fish that is in a hermetically sealed package, an indication, as part of the common name, as to whether the fish was manufactured or prepared

      • (i) by mincing, flaking or another special process,

      • (ii) from selected parts of fish, or

      • (iii) for dietetic use; and

    • (k) in all cases, a declaration of net quantity.

  • Marginal note:Mackerel

    (2) In the case of mackerel or mackerel fillets that are packaged without the addition of water, brine or a vinegar solution and that are in a hermetically sealed package, the label must bear the drained weight in addition to the declaration of net quantity, if the drained weight is less than 80% of that quantity.

  • Marginal note:Descriptive terms — minced fish

    (3) The descriptive term referred to in paragraph (1)(e) must be shown in close proximity to the common name and in characters that are at least the height that is the greater of

    • (a) one-half the height of the characters in which the common name is shown, and

    • (b) 1.6 mm.

 
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