Food and Drug Regulations (C.R.C., c. 870)

B.14.032A [S]. (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) shall be prepared meat to which has been added other non-meat ingredients including

• (a) fruit;

• (b) vegetables;

• (c) nuts;

• (d) cheese or processed cheese;

• (e) macaroni;

• (f) pickles; or

• (g) olives.

B.14.032AA Where the non-meat ingredients referred to in section B.14.032A are added to prepared meat in such a manner that they are not present in the final product in separate identifiable pieces or chunks, the final product shall meet the total protein content requirement established for (naming the prepared meat or prepared meat by-product) referred to in section B.14.032A.

B.14.033 [S]. Potted Meat, Meat Paste or Meat Spread shall be fresh or preserved meat that is comminuted and cooked, and may contain meat binder, salt, sweetening agents, spices, other seasonings, a gelling agent, sodium acetate and sodium diacetate and shall have a total protein content of not less than 9%.

B.14.034 [S]. Potted Meat By-product, Meat By-product Paste or Meat By-product Spread shall be a food that

• (a) consists, wholly or in part, of meat by-products and conforms to the standard prescribed for potted meat; and

• (b) in the case of liverpaste or liverwurst spread, may contain wheat germ and yeast.

B.14.035 [S]. Meat Loaf, Meat Roll, Meat Lunch or Luncheon Meat shall be fresh or preserved meat that is comminuted, cooked and pressed into shape, and may contain a dried skim milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3% of the finished food, as well as filler, meat binder, salt, sweetening agents, glucono delta lactone, spices, other seasonings, milk, eggs, a gelling agent, sodium acetate, sodium diacetate and partially defatted beef fatty tissue or partially defatted pork fatty tissue, and shall have a total protein content of not less than 11%.

B.14.036 [S]. Meat By-product Loaf or Meat and Meat By-product Loaf shall be the food consisting, wholly or in part, of meat by-products and shall otherwise conform to the standard prescribed for meat loaf.

• B.14.037 (1) [S]. Headcheese

  • (a) shall be comminuted cooked meat or comminuted cooked preserved meat,

  • (b) shall not contain

    • (i) less than 50 per cent head meat, or

    • (ii) skin, other than that naturally adherent to any pork meat used,

  • (c) may contain scalps, snouts, beef tripe, salt, spices, seasoning or an added gelling agent, and

  • (d) may contain

    • (i) a Class I preservative, and

    • (ii) a Class II preservative.

• (2) For the purpose of subsection (1), scalps and snouts are considered to be head meat.

B.14.038 [S]. Brawn shall be headcheese, except that it need not contain 50 per cent head meat.

B.14.039 Where a gelling agent has been added to prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added shall be shown on the principal display panel or the word “jellied” shall be shown as an integral part of the common name of the food.

B.14.040 Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and filler, ground meat by-product and filler or ground meat, ground meat by-product and filler, unless that food

• (a) has a total protein content of not less than 13 per cent;

• (b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of a mixture containing pork meat or pork meat by-product or both; and

• (c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

B.14.041 Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and spices and seasonings, ground meat by-product and spices and seasonings, ground meat, ground meat by-product and spices and seasonings or ground meat and ground meat by-product, unless that food

• (a) has a total protein content of not less than 16 per cent;

• (b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of a mixture containing pork meat or pork meat by-product or both; and

• (c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

Meat Derivatives

B.14.061 [S]. Edible Bone Meal or Edible Bone Flour shall be the food prepared by grinding dry, defatted bones, obtained from animals healthy at the time of slaughter and shall contain

• (a) not less than 85 per cent ash, as determined by official method FO-34, Determination of Ash in Edible Bone Meal or Edible Bone Flour, October 15, 1981.

• (b) and (c) [Repealed, SOR/97-148, s. 4]

• B.14.062 [S]. (1) Gelatin or Edible Gelatin

  • (a) shall be the purified food obtained by the processing of skin, ligaments or bones of animals;

  • (b) shall contain not less than 82 per cent ash-free solids, when tested by official method FO-35, Determination of Ash-Free Solids in Gelatin, October 15, 1981;

  • (c) shall be free from objectionable taste and offensive odour when 2.5 grams thereof are dissolved in 100 millilitres of warm water;

  • (d) [Repealed, SOR/97-148, s. 5]

  • (e) shall not contain any residues of hydrogen peroxide where it has been used in the course of manufacture; and

  • (f) may contain

    • (i) not more than 2.6 per cent ash on a dry basis,

    • (ii) not more than 500 parts per million of sulphurous acid, including the salts thereof, calculated as sulphur dioxide, and

    • (iii) where intended for use in the manufacture of marshmallow, sodium hexametaphosphate or sodium lauryl sulphate.

• (2) No person shall use, in the course of manufacturing gelatin or edible gelatin,

  • (a) acidic or basic compounds other than acetic acid, ammonium hydroxide, citric acid, fumaric acid, hydrochloric acid, lime, magnesium hydroxide, phosphoric acid, sodium carbonate, sodium hydroxide, sodium sulphide, sulphuric acid, sulphurous acid or tartaric acid; or

  • (b) filtering and clarifying agents other than activated carbon, alumina, aluminum sulphate, calcium phosphate, dibasic, cellulose, diatomaceous earth, perlite, strongly acidic cation exchange resin in the hydrogen ion form or basic anion exchange resins in the chloride ion or free base ion forms.

Meat Stews

B.14.063 For the purposes of sections B.14.064 to B.14.068, stew meat means meat that contains when raw not more than

• (a) 25 per cent fat, in the case of meat in meat ball stews; and

• (b) 20 per cent fat, in the case of meat in other stews.

B.14.064 [S]. Vegetable Stew with (naming the meat)

• (a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

  • (i) 12 per cent or more stew meat, and

  • (ii) 38 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.065 [S]. (naming the meat) Stew

• (a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

  • (i) 20 per cent or more stew meat, and

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.066 [S]. Irish Stew

• (a) shall contain mutton, lamb or beef, singly or in any combination, and vegetables, in the following amounts, calculated as raw ingredients:

  • (i) 20 per cent or more stew meat,

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.067 [S]. Meat Ball Stew

• (a) shall contain vegetables and meat balls in the following amounts, calculated as raw ingredients:

  • (i) 22 per cent or more meat balls,

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.068 [S]. Specialty Meat Stews

• (a) shall contain meat and vegetables in the following amounts, calculated as raw ingredients:

  • (i) 25 per cent or more stew meat,

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

Meat Specialties

B.14.070 [S]. Wieners and Beans or Wieners with Beans shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 25 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

B.14.071 [S]. Beans and Wieners or Beans with Wieners shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 10 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

Sale of Barbecued, Roasted or Broiled Meat or Meat By-Products

B.14.072 No person shall sell meat or a meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked meat or meat by-product

• (a) at all times

  • (i) has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or

  • (ii) has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and

• (b) carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

Meat Product Extender

B.14.073 No person shall sell a meat product extender intended to be used in a food consisting of a mixture described in section B.14.074, B.14.075, B.14.076, B.14.077 or B.14.078, unless that extender

• (a) has, in the rehydrated state,

  • (i) a total protein content of not less than 16 per cent, and

  • (ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

• (b) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

• (c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

Extended Meat Products

B.14.074 Subject to sections B.14.075 to B.14.079, no person shall sell a food that consists of a mixture of meat product and meat product extender, unless that food

• (a) has a total protein content of not less than 16 per cent;

• (b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

• (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).

B.14.075 No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles fresh sausage, unless that food

• (a) has a total protein content of not less than nine per cent;

• (b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

• (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).