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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 11Labelling (continued)

DIVISION 3Specific Requirements for Certain Foods (continued)

SUBDIVISION LEdible Meat Products (continued)

Marginal note:Imported edible meat products

  •  (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

 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 4Exceptions

Marginal note:Consumer prepackaged food

 Sections 199, 200, 216, 221 to 224 and 228 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.

Marginal note:Declaration of net quantity

 The following consumer prepackaged foods are not required to be labelled with the declaration of net quantity referred to in section 221:

  • (a) an individual portion of a food that is prepared by a commissary and sold by automatic vending machine or mobile canteen;

  • (b) a catch-weight food that is sold to a retailer; and

  • (c) an individual portion of a food that is sold by a restaurant or other commercial enterprise if it is served with meals or snacks.

Marginal note:Raspberries or strawberries

 Sections 216, 221 and 240 do not apply in respect of consumer prepackaged raspberries or consumer prepackaged strawberries that are packaged in the field in a container that has a capacity of 1.14 L or less.

Marginal note:Individually measured food

  •  (1) A declaration of net quantity of a consumer prepackaged food that is an individually measured food is not required to meet the legibility and character height requirements of subsection 210(2), paragraph 229(1)(a), subsections 229(2) and (3) and paragraph 230(b).

  • Marginal note:Food packaged from bulk

    (2) The declaration of net quantity of a consumer prepackaged food, other than an individually measured food, that is packaged from bulk at retail and that is clearly shown on the principal display panel in Canadian units, is not required to

    • (a) meet the legibility and character height requirements of subsection 210(2), paragraph 229(1)(a), subsections 229(2) and (3) and paragraph 230(b); or

    • (b) be shown in metric units.

  • Marginal note:Definition of individually measured

    (3) In this section, individually measured, in respect of a food, means that the food is measured and packaged in a manner other than in accordance with a predetermined fixed quantity and, as a result, is sold in varying quantities.

Marginal note:Individually packaged food sold as one unit

 A label of a consumer prepackaged food is not required to meet the requirements of sections 221, 239 and 240 if

  • (a) the consumer prepackaged food is sold as one unit but consists of fewer than seven identical individually packaged foods;

  • (b) each of those individually packaged foods is labelled with the information required by this Part; and

  • (c) that information is readily discernable and legible at the time of sale.

PART 12Grades and Grade Names

DIVISION 1Interpretation

Marginal note:Definitions

 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)

 
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